Studies on the Influence of Ascorbic Acid on Shell Quality
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/41/1/219/4484866/poultrysci41-0219.pdf
Reference22 articles.
1. Association of Official Agricultural Chemists, 1950. Methods of Analysis. 7th ed., pp. 792-793.
2. Temperature and its effect on egg size in the domestic fowl;Bennion;Poultry Sci.,1933
3. The effect of the pre-laying level of calcium on the performance of White Leghorn pullets;Berg;Poultry Sci.,1947
4. Effect of iodinated casein and thiouracil on the performance of laying birds;Berg;Poultry Sci.,1951
5. The effect of high temperature on the blood calcium of the laying hen;Conrad;Poultry Sci.,1939
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1. Improving Performance Traits of Laying Hens with Vitamin C;Egg Innovations and Strategies for Improvements;2017
2. Ascorbic acid biosynthesis in hens producing strong and weak eggshells;British Poultry Science;2004-06-01
3. Efeitos das fontes e níveis de sódio, cloro e potássio e da relação (Na + K)/Cl, sobre o desempenho e características do plasma sangüíneo de poedeiras comerciais;Revista Brasileira de Zootecnia;2000-08
4. The Effect of Different Levels of Vitamin C and Cholecalciferol with Adequate or Marginal Levels of Dietary Calcium on Performance and Eggshell Quality of Laying Hens;Poultry Science;1996-10
5. The Effect of Four Levels of Ascorbic Acid and Two Levels of Calcium on Eggshell Quality of Forced-Molted White Leghorn Hens;Poultry Science;1995-06
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