Use of Ascorbic Acid to Prevent the Decline in Eggshell Quality Observed with Saline Drinking Water
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/70/4/848/4721929/poultrysci70-0848.pdf
Reference15 articles.
1. The influence of minerals in drinking water on eggshell quality;Balnave;Nutr. Rep. Int.,1986
2. The relation between sodium chloride concentration in drinking water and egg-shell damage;Balnave;Br. J. Nutr.,1987
3. Physiological changes associated with the production of defective egg-shells by hens receiving sodium chloride in the drinking water;Balnave;Br. J. Nutr.,1989
4. A comparison of selected quality and compositional characteristics of brown and white shell eggs;Curtis;1. Shell quality. Poultry Sci.,1985
5. Practical application of ascorbic acid in combating stress;Krautmann,1988
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