Maternal Intake of Astaxanthin Improved Hatchability of Fertilized Eggs Stored at High Temperature
Author:
Affiliation:
1. United Graduate School of Agricultural Sciences, Iwate University, Japan
Publisher
Japan Poultry Science Association
Subject
Animal Science and Zoology
Link
http://www.jstage.jst.go.jp/article/jpsa/48/1/48_010090/_pdf
Reference29 articles.
1. Akiba Y, Sato K, Takahashi K, Takahahi Y, Furuki A, Konashi S, Nishida H, Tsunekawa H, Hayasaka Y and Nagao H. Pigmentation of egg yolk with Yeast Phaffia rhodozyma containing high concentration of astaxanthin in laying hens fed on a low-carotenoid diet. Journal of Poultry Science, 37: 77-85. 2000a.
2. Akiba Y, Sato K, Takahashi K, Toyomizu M, Takahahi Y, Konashi S, Nishida H, Tsunekawa H, Hayasaka Y and Nagao H. Improved pigmentation of egg yolk by feeding of Yeast Phaffia rhodozyma containing high concentration of astaxanthin in laying hens. Journal of Poultry Science, 37: 162-170. 2000b.
3. Beta‐carotene supplementation of Laying Hen Diets
4. The effects of egg storage on hatchability
5. A series of normal stages in the development of the chick embryo
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