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
, , e
07 nov 2020
INFORMAZIONI SU QUESTO ARTICOLO
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
Parole chiave
© 2020 Sylwia Orczewska-Dudek et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.
Orczewska-Dudek, Sylwia
Department of Animal Nutrition and Feed Science, National Research Institute of Animal ProductionKraków, Poland
Pietras, Mariusz
Department of Animal Nutrition and Feed Science, National Research Institute of Animal ProductionKraków, Poland
Puchała, Michał
Department of Sheep and Goat Breeding, National Research Institute of Animal ProductionKraków, Poland
Nowak, Joanna
Department of Poultry Breeding, National Research Institute of Animal ProductionKraków, Poland