Egg Shell Quality

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منابع مشابه

Impacts of Limestone Multi-particle Size on Production Performance, Egg Shell Quality, and Egg Quality in Laying Hens

This experiment was conducted to evaluate the effects of single or multi-particle size limestone on the egg shell quality, egg production, egg quality and feed intake in laying hens. A total of 280 laying hens (ISA brown) were used in this 10-wk trial. Laying hens were randomly assigned to 4 treatments with 14 replications per treatment and 5 adjacent cages as a replication (hens were caged ind...

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Effect of Lemon Juice on the Egg Shell Quality of Layers Subjected to Heat Stress

Heat stress is an effective factor on immune responses, body weight, egg production and egg quality of chickens. The major effect of heat stress is due to decreased food intake and alteration in acid-base balance. During the recent years, efforts to improve laying performance at high temperatures have been relatively successful. Supplementation of the diet or drinking water with special nutrien...

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Effect of Lemon Juice on the Egg Shell Quality of Layers Subjected to Heat Stress

Heat stress is an effective factor on immune responses, body weight, egg production and egg quality of chickens. The major effect of heat stress is due to decreased food intake and alteration in acid-base balance. During the recent years, efforts to improve laying performance at high temperatures have been relatively successful. Supplementation of the diet or drinking water with special nutrien...

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Cholesterol Information and Shell Egg Consumption

Your use of the JSTOR archive indicates your acceptance of JSTOR's Terms and Conditions of Use, available at http://www.jstor.org/about/terms.html. JSTOR's Terms and Conditions of Use provides, in part, that unless you have obtained prior permission, you may not download an entire issue of a journal or multiple copies of articles, and you may use content in the JSTOR archive only for your perso...

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Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products

This study aimed to determine the optimal ratio of natural calcium powders (oyster shell and egg shell calcium) as synthetic phosphate replacers in pork products. Ground pork samples were subjected to six treatments, as follows: control (-) (no phosphate added), control (+) (0.3% phosphate blend added), treatment 1 (0.5% oyster shell calcium powder added), treatment 2 (0.3% oyster shell calcium...

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ژورنال

عنوان ژورنال: Poultry Science

سال: 1980

ISSN: 0032-5791

DOI: 10.3382/ps.0592047