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Krill Meal Enhances Antioxidant Levels and n-3 Fatty Acid Content of Egg Yolk from Laying Hens Fed a Low-Pigment Diet
This study was conducted to determine effects of krill meal supplementation on production performance, egg quality, antioxidant substances, and fatty acid composition of egg yolk from hens fed a low-pigment diet. A total of 640 laying hens (Lohmann Brown), which were each 25 weeks old, were divided...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Japan Poultry Science Association
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7387940/ https://www.ncbi.nlm.nih.gov/pubmed/32733152 http://dx.doi.org/10.2141/jpsa.0190019 |