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...

Whakaahuatanga katoa

Ngā taipitopito rārangi puna kōrero

Ngā kaituhi matua:	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
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	MDPI AG 2023-04-01
Rangatū:	Animals
Ngā marau:	amaranth blood glucose health omega-6 triglyceride yolk cholesterol
Urunga tuihono:	https://www.mdpi.com/2076-2615/13/8/1394
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!