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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

Department of Animal Nutrition and Feed Science, National Research Institute of Animal ProductionKraków, Poland
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Orczewska-Dudek, Sylwia
, 
Mariusz Pietras

Mariusz Pietras

Department of Animal Nutrition and Feed Science, National Research Institute of Animal ProductionKraków, Poland
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Pietras, Mariusz
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Michał Puchała

Michał Puchała

Department of Sheep and Goat Breeding, National Research Institute of Animal ProductionKraków, Poland
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Puchała, Michał
 e 
Joanna Nowak

Joanna Nowak

Department of Poultry Breeding, National Research Institute of Animal ProductionKraków, Poland
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Nowak, Joanna
  
07 nov 2020
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's Cover Image
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Pubblicato online: 07 nov 2020
Pagine: 1365 - 1377
Ricevuto: 15 nov 2019
Accettato: 28 apr 2020
DOI: https://doi.org/10.2478/aoas-2020-0047
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© 2020 Sylwia Orczewska-Dudek et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.
Lingua:
Inglese
Frequenza di pubblicazione:
4 volte all'anno
Argomenti della rivista:
Scienze biologiche, Biotecnologia, Zoologia, Medicina, Medicina veterinaria
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