Selected Physical and Chemical Characteristics of Eggs Laid by Hens Fed Diets with Different Levels of Hybrid Rye

Publicado en línea: 30 oct 2019

Páginas: 1009 - 1020

Recibido: 13 ene 2019

Aceptado: 29 mar 2019

DOI: https://doi.org/10.2478/aoas-2019-0028

Palabras clave

rye grains, egg quality, fatty acid profile

© 2019 Ewelina Węsierska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.