Natural additives in functional egg production
Author:
Funder
Ministry of Education, Science and Technological Development of the Republic of Serbia
Publisher
Centre for Evaluation in Education and Science (CEON/CEES)
Link
https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2019/2217-53691902199S.pdf
Reference37 articles.
1. Ahmad, S., Ahsan-ul-Haq, Yousaf, M., Kamran, Z., Ata-ur-Rehman, Sohail, M., Shahid-ur-Rahman (2013). Effect of feeding whole linseed as a source of polyunsaturated fatty acids on performance and egg characteristics of laying hens kept at high ambient temperature. Brazilian Journal of Poultry Science, 15, 21-26;
2. AOAC (1998). Association of Analytical Communities. Official Methods of Analysis (16th ed.). Gaithersburg, MD, USA;
3. Aymond, W.M., Van Elswyk, M.E. (1995). Yolk thiobarbituric acid reactive substances and n-3 fatty acids in response to whole and ground flaxseed. Poultry Science, 74, 1388-1394;
4. Aziza, A.E., Panda, A.K., Quezada, N., Cherian, G. (2013). Nutrient digestibility, egg quality, and fatty acid composition of brown laying hens fed camelina or flaxseed meal. The Journal of Applied Poultry Research, 22, 832-841;
5. Baucells, M.D., Crespo, N., Barroeta, A.C., López-Ferrer, S., Grashorn, M.A. (2000). Incorporation of different polyunsaturated fatty acids into eggs. Poultry Science, 79, 51-59;
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1. A comprehensive review on recent novel food and industrial applications of flaxseed: 2014 onwards;Food and Feed Research;2022
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