The impact of digestible lysine and sulfur amino acids on eggshell quality and egg weight control in old ISA brown hens during 62 to 74 wk

Modifying dietary amino acids has been proposed as a strategy to improve eggshell quality by slowing down increases in egg weight (EW). This study aimed to investigate the effects of different levels of digestible lysine (dLYS) and ratios of digestible sulfur amino acids (dTSAA) to dLYS on performan...

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Detalles Bibliográficos
Autores principales: Akbari Moghaddam Kakhki, Reza, Alfonso-Carrillo, Clara, García-Ruiz, Ana Isabel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
METABOLISM AND NUTRITION
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10466235/
https://www.ncbi.nlm.nih.gov/pubmed/37406436
http://dx.doi.org/10.1016/j.psj.2023.102860

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10466235/
https://www.ncbi.nlm.nih.gov/pubmed/37406436
http://dx.doi.org/10.1016/j.psj.2023.102860

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