LAYING

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Effect of Time and Fatty Acid Composition in Eggs of White Leghorn Hens Supplemented with Tuna Oil
《Food and Nutrition Sciences》2013年第9期39-44,共6页Jesus Eduardo Morales-Barrera Mariano Jesus Gonzalez-Alcorta Rosa Maria Castillo-Dominguez Omar Francisco Prado-Rebolledo Jose Luis Vazquez Xochitl Hernandez-Velasco Guillermo Tellez Anita Menconi Billy Marshal Hargis Silvia Carrillo-Dominguez 
The study evaluated the effect of time and fatty acid (FA) composition in eggs of laying hens supplemented with tuna oil (TO). Two hundred White Leghorn hens 30-week were divided into 5 treatments with 4 replicates of...
关键词：EGG Enrichment LAYING HENS n-3 FATTY Acids TUNA Oil 
Influence of Varying Crude Protein Levels and Balanced Amino Acids on the Performance and Haematological Characteristics of Laying Hens at the Second Phase of Production被引量：1
《Food and Nutrition Sciences》2013年第1期11-15,共5页Gbemiga Oladimeji Adeyemo 
Varying levels of dietary crude proteins and balanced amino acids were fed to layers for a period of eight weeks starting from the twenty-sixth week of age of birds and six weeks into egg production. Effects on perfor...
关键词：VARYING CRUDE Protein BALANCED Amino ACIDS LAYING HEN Second Phase 
The Effect of Varied Dietary Crude Protein Levels with Balanced Amino Acids on Performance and Egg Quality Characteristics of Layers at First Laying Phase被引量：3
《Food and Nutrition Sciences》2012年第4期526-529,共4页Gbemiga Oladimeji Adeyemo Sulaiman Adewole Abioye Foluke A. Aderemi 
Four diets were formulated to study the influence of varying crude protein levels on the performance, egg quality, serum and haematological characteristics at the first phase of laying cycle of sixty Bovan Nera laying...
关键词：EGG Quality FIRST LAYING PHASE LAYERS PERFORMANCE and Varied Crude Protein Levels 
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