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Effect of microencapsulated canthaxanthin and apo-ester on egg yolk color and antioxidant capacity in laying hens

ABSTRACT: This study was conducted to evaluate the effects of common canthaxanthin (CC) or microencapsulated canthaxanthin (MC) combined with apo-ester (AE) on productive performance, egg yolk color and antioxidant capacity in laying hens. A total of 270 Hyline Brown laying hens at 56 wk of age were...

Deskribapen osoa

Gorde:
Egile Nagusiak: Zhaoping Wang, Xiaowei Sun, Xinde Xu, Di Zhou, Chao Wen
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Elsevier 2024-12-01
Saila:Poultry Science
Gaiak:
canthaxanthin
apo-ester
laying hen
yolk color
antioxidant capacity
Sarrera elektronikoa:http://www.sciencedirect.com/science/article/pii/S0032579124008812
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