A Comparison of the Effects of Raw and Processed Amaranth Grain on Laying Hens’ Performance, Egg Physicochemical Properties, Blood Biochemistry and Egg Fatty Acids

In order to investigate the effects of using different levels of either raw or processed amaranth (<i>Amaranthus hybridus chlorostachys</i>) grain on performance productivity, egg physicochemical properties, blood biochemistry and egg fatty acids, a trial was conducted using 168 Hy-line W-36 laying...

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Autors principals:	Ruhollah Kianfar, Ambra Rita Di Rosa, Neda Divari, Hossein Janmohammadi, Babak Hosseintabar-Ghasemabad, Marianna Oteri, Ivan Fedorovich Gorlov, Marina Ivanovna Slozhenkina, Aleksandr Anatolievich Mosolov, Alireza Seidavi
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2023-04-01
Col·lecció:	Animals
Matèries:	amaranth blood glucose health omega-6 triglyceride yolk cholesterol
Accés en línia:	https://www.mdpi.com/2076-2615/13/8/1394
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