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Production Performance, Quality and Lipid Composition of Eggs from Laying Hens Fed Heated Flaxseed with Carbohydrase Enzymes
SUMMARY: The current study investigated the effect of heat processing or carbohydrase enzyme addition on egg production, egg quality, egg fatty acid composition, tocopherol content, and lipid oxidation products in eggs from layer hens fed flaxseed. A total of ninety-six 23-wk-old white leghorn layin...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2020-03-01
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| Col·lecció: | Journal of Applied Poultry Research |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S1056617120300052 |
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