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

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

Annals of Animal Science
Volume 19 (2019): Issue 4 (October 2019)
By: Ewelina Węsierska,  Katarzyna Niemczyńska,  Małgorzata Pasternak and  Anna Arczewska-Włosek  
Open Access
|Oct 2019

Authors

Ewelina Węsierska

ewelina.wesierska@urk.edu.pl

Department of Animal Product Technology, University of Agriculture in Kraków, Kraków, Poland

Katarzyna Niemczyńska

Department of Animal Product Technology, University of Agriculture in Kraków, Kraków, Poland

Małgorzata Pasternak

Department of Animal Product Technology, University of Agriculture in Kraków, Kraków, Poland

Anna Arczewska-Włosek

National Research Institute of Animal Production, Kraków, Poland
DOI: https://doi.org/10.2478/aoas-2019-0028 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Page range: 1009 - 1020
Submitted on: Jan 13, 2019
|
Accepted on: Mar 29, 2019
|
Published on: Oct 30, 2019
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
rye grains,
egg quality,
fatty acid profile
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2019 Ewelina Węsierska, Katarzyna Niemczyńska, Małgorzata Pasternak, Anna Arczewska-Włosek, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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