Effects of the Levels of Methionine, Linoleic Acid, and Added Fat in the Diet on Productive Performance and Egg Quality of Brown Laying Hens in the Late Phase of Production-Reference-Cited by-同舟云学术

Effects of the Levels of Methionine, Linoleic Acid, and Added Fat in the Diet on Productive Performance and Egg Quality of Brown Laying Hens in the Late Phase of Production

Published:2008-08 Issue:8 Volume:87 Page:1595-1602
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Safaa H.M.,Serrano M.P.,Valencia D.G.,Arbe X.,Jiménez-Moreno E.,Lázaro R.,Mateos G.G.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/87/8/1595/4400980/poultrysci87-1595.pdf

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4. Performance of commercial layers when fed diets with four contents of corn oil or poultry fat;Bohnsack;J. Appl. Poult. Res.,2002

5. Real Decreto 2257/1994 por el que se aprueba los metodos oficiales de analisis de piensos o alimentos para animales y sus primeras materias;Bol. Of. Estado,1995

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