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Journals
Annals of Animal Science
Volume 20 (2020): Issue 4 (October 2020)
Open Access
Camelina sativa
Oil and Camelina Cake as Sources of Polyunsaturated Fatty Acids in the Diets of Laying Hens: Effect on Hen Performance, Fatty Acid Profile of Yolk Lipids, and Egg Sensory Quality
Sylwia Orczewska-Dudek
Sylwia Orczewska-Dudek
,
Mariusz Pietras
Mariusz Pietras
,
Michał Puchała
Michał Puchała
and
Joanna Nowak
Joanna Nowak
| Nov 07, 2020
Annals of Animal Science
Volume 20 (2020): Issue 4 (October 2020)
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Published Online:
Nov 07, 2020
Page range:
1365 - 1377
Received:
Nov 15, 2019
Accepted:
Apr 28, 2020
DOI:
https://doi.org/10.2478/aoas-2020-0047
Keywords
laying hens
,
camelina oil
,
camelina cake
,
polyunsaturated fatty acids
,
laying performance
,
egg quality
© 2020 Sylwia Orczewska-Dudek et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.
Sylwia Orczewska-Dudek
Department of Animal Nutrition and Feed Science, National Research Institute of Animal Production
Kraków, Poland
Mariusz Pietras
Department of Animal Nutrition and Feed Science, National Research Institute of Animal Production
Kraków, Poland
Michał Puchała
Department of Sheep and Goat Breeding, National Research Institute of Animal Production
Kraków, Poland
Joanna Nowak
Department of Poultry Breeding, National Research Institute of Animal Production
Kraków, Poland