Research Note: Improvement of eggshell strength and intensity of brown eggshell color by dietary magnesium and δ-aminolevulinic acid supplementation in laying hens-Reference-Cited by-同舟云学术

Research Note: Improvement of eggshell strength and intensity of brown eggshell color by dietary magnesium and δ-aminolevulinic acid supplementation in laying hens

Published:2022-03 Issue:3 Volume:101 Page:101676
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Kim Jong Hyuk,Choi Won Jun,Kwon Chan Ho,Kil Dong Yong^ORCID

Funder

Chung-Ang University

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference10 articles.

1. Effects of dietary calcium and available phosphorus levels andphytase supplementation on performance, bone mineral density,and serum biochemical bone markers in aged white egg-laying hens;Bello;Poult. Sci.,2020

2. The haugh unit as a measure of egg albumen quality;Eisen;Poult. Sci.,1962

3. 5-Aminolevulinic acid regulates the inflammatory response and alloimmune reaction;Fujino;Int. Immunopharmacol.,2016

4. Hy-Line Variety Brown Commercial Management Guide,2016

5. Effects of increasing supplementation of magnesium in diets on productive performance and eggshell quality of aged laying hens;Kim;Biol. Trace Elem. Res.,2013

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