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つくばリポジトリ JDSA 11 23

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Fig. 1. Preparation of dried natto for layer chickens.
Table 1. Nutritional composition of natto before and after drying at 60℃ for 60 h 19.97.2Carbohydrate (%) After drying 5864Before dryingCrude fat (%) 12.86.7Crude fiber (%)39.916.5Crude protein (%)22.010.159.52548 Egg production (%)
Fig. 3. Effects of dried natto (DN) supplementation on yolk cholesterol concentration.
Fig. 4. Effects of supplementation with dried natto (DN) and its fractions on yolk cholesterol  concen-tration.

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