The effect of dietary protein and lysine on egg quality and production of laying hens during 28-42 weeks of age
An experiment was conducted to evaluate the effect of dietary crude protein and lysine levels on quality and quantity of egg production. Fifteen diets consisted of 3 levels of protein (14, 15 and 16%) and 5 levels of lysine (0.71, 0.74, 0.77, 0.80 and 0.83 %) in a 35 factorial arrangement were prov...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Sprog: | Persa |
| Udgivet: |
Ferdowsi University of Mashhad
2015-04-01
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| Serier: | پژوهشهای علوم دامی ایران |
| Fag: | |
| Online adgang: | http://ijasr.um.ac.ir/index.php/animal/article/view/45421 |
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