Login
Register
Reset Password
Publish & Distribute
Publishing Solutions
Distribution Solutions
Subjects
Architecture and Design
Arts
Business and Economics
Chemistry
Classical and Ancient Near Eastern Studies
Computer Sciences
Cultural Studies
Engineering
General Interest
Geosciences
History
Industrial Chemistry
Jewish Studies
Law
Library and Information Science, Book Studies
Life Sciences
Linguistics and Semiotics
Literary Studies
Materials Sciences
Mathematics
Medicine
Music
Pharmacy
Philosophy
Physics
Social Sciences
Sports and Recreation
Theology and Religion
Publications
Journals
Books
Proceedings
Publishers
Blog
Contact
Search
EUR
USD
GBP
English
English
Deutsch
Polski
Español
Français
Italiano
Cart
Home
Journals
Animal Science Papers and Reports
Volume 42 (2024): Issue 1 (March 2024)
Open Access
Dietary supplementation of
Agaricus bisporus
by-products on development, egg production, egg quality, and antioxidant capacity of yolk in laying quails
Ainhoa Sarmiento-García
Ainhoa Sarmiento-García
,
Osman Olgun
Osman Olgun
,
Gözde Kılınç
Gözde Kılınç
and
Behlul Sevim
Behlul Sevim
| Apr 10, 2024
Animal Science Papers and Reports
Volume 42 (2024): Issue 1 (March 2024)
About this article
Previous Article
Next Article
Abstract
References
Authors
Articles in this Issue
Preview
PDF
Cite
Share
Published Online:
Apr 10, 2024
Page range:
51 - 64
Accepted:
Feb 12, 2024
DOI:
https://doi.org/10.2478/aspr-2023-0022
Keywords
circular economy
,
egg quality
,
Japanese quail
,
lipid oxidation
,
mushrooms
© 2023 Ainhoa Sarmiento-García et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Ainhoa Sarmiento-García
Department of Construction and Agronomy, Faculty of Agricultural and Environmental Sciences, University of Salamanca
Spain
Meat Technology Station Technological Agricultural Institute of Castilla y León
Salamanca, Spain
Osman Olgun
Department of Animal Science, Faculty of Agriculture, Selcuk University
Türkiye
Gözde Kılınç
Department of Food Processing, Suluova Vocational Schools, Amasya University,
Amasya, Türkiye
Behlul Sevim
Department of Food Processing, Aksaray Technical Sciences Vocational School, Aksaray University
Türkiye