Effect of Removing Salt, Sodium, or Chloride from the Diet of Commercial Layers
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/70/2/333/4512934/poultrysci70-0333.pdf
Reference10 articles.
1. Effect of dietary salt on the performance of laying hens;Begin;Poultry Sci.,1976
2. The effects of method of forced molting on performance of commercial layers;Campos;Poultry Sci,1979
3. Multiple range and multiple F tests;Duncan;Biometrics.,1955
4. The relationship of molted primaries of commercial layers to return to production of first egg after molt;Harms;Poultry Sci.,1983
5. The effects of low dietary salt on egg production;Monsi;Poultry Sci.,1977
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2. Dietary chloride levels affect performance and eggshell quality of laying hens by substitution of sodium sulfate for sodium chloride;Poultry Science;2020-02
3. Effect of the Induced Molting with Wheat Bran on the Postmolt Performance of Laying Hens;Korean Journal of Poultry Science;2011-09-30
4. Métodos alternativos de restrição alimentar na muda forçada de poedeiras comerciais;Revista Brasileira de Zootecnia;2010-02
5. Bitter vetch as a single dietary ingredient for molt induction in laying hens;Journal of Applied Poultry Research;2009-03
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