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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 Cover

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

Annals of Animal Science
Volume 20 (2020): Issue 4 (October 2020)
By: Sylwia Orczewska-Dudek,  Mariusz Pietras,  Michał Puchała and  Joanna Nowak  
Open Access
|Nov 2020

Authors

Sylwia Orczewska-Dudek

sylwia.orczewska@izoo.krakow.pl

Department of Animal Nutrition and Feed Science, National Research Institute of Animal Production, Kraków, Poland

Mariusz Pietras

Department of Animal Nutrition and Feed Science, National Research Institute of Animal Production, Kraków, Poland

Michał Puchała

Department of Sheep and Goat Breeding, National Research Institute of Animal Production, Kraków, Poland

Joanna Nowak

Department of Poultry Breeding, National Research Institute of Animal Production, Kraków, Poland
DOI: https://doi.org/10.2478/aoas-2020-0047 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Page range: 1365 - 1377
Submitted on: Nov 15, 2019
|
Accepted on: Apr 28, 2020
|
Published on: Nov 7, 2020
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
laying hens,
camelina oil,
camelina cake,
polyunsaturated fatty acids,
laying performance,
egg quality
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2020 Sylwia Orczewska-Dudek, Mariusz Pietras, Michał Puchała, Joanna Nowak, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution 4.0 License.

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