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Chemical-nutritional parameters and volatile profile of eggs and cakes made with eggs from ISA Warren laying hens fed with a dietary supplementation of extruded linseed
OBJECTIVE: The aim of this study was to evaluate the chemical-nutritional parameters, oxidative stability and volatile profile of eggs and cakes made with eggs from laying hens fed with a dietary supplementation of extruded linseed. METHODS: Two thousand ISA Warren laying hens were randomly divided...
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| Publicado no: | Asian-Australas J Anim Sci |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7322661/ https://ncbi.nlm.nih.gov/pubmed/31480137 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.19.0309 |
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