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
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
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:
Related subjects:
© 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.