highly significantp ≤ 0.0001
Moreover, highly significant ( p ≤ 0.0001) effects were recorded as a result of the interaction between DDGS and EEM.
Moreover, highly significant ( p ≤ 0.0001) effects were recorded as a result of the interaction between DDGS and EEM.
For saturated fatty acids, DDGS significantly ( p ≤ 0.001) decreased egg yolk content of myristic fatty acids, while stearic, behenic, and lignoceric fatty acids did not show a definite trend regarding DDGS concentration.