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Performance and Egg Quality of Laying Hens Fed Diets Containing Raw, Hydrobarothermally-Treated and Fermented Rapeseed Cake

The present study was conducted to investigate how raw rapeseed cake (RRC), hydrobarothermally-treated rapeseed cake (HRC) and fermented rapeseed cake (FRC) fed to laying hens over a period of 12 weeks affected their performance, and the quality, fatty acid (FA) profile and oxidative stability of eg...

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Hoofdauteurs: Magdalena Kopacz, Aleksandra Alicja Drażbo, Katarzyna Śmiecińska, Katarzyna Ognik
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: MDPI AG 2021-10-01
Reeks:Animals
Onderwerpen:
laying hen
nutrition
egg quality
rapeseed cake
fermentation
hydrobarothermal treatment
Online toegang:https://www.mdpi.com/2076-2615/11/11/3083
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