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The effects of diets incorporating natural source of tannins on laying hens’ production performances and physical parameters of eggs Cover

The effects of diets incorporating natural source of tannins on laying hens’ production performances and physical parameters of eggs

Archiva Zootechnica
Volume 25 (2022): Issue 2 (December 2022)
By: Gabriela Maria Cornescu,  Alexandru Petru Vlaicu,  Arabela Elena Untea,  Tatiana Dumitra Panaite,  Alexandra Oancea and  Mihaela Saracila  
Open Access
|Dec 2022

Authors

Gabriela Maria Cornescu

gabriela_cornescu@yahoo.com

National Research-Development Institute for Animal Biology and Nutrition (IBNA), Calea Bucuresti, Ilfov, Romania

Alexandru Petru Vlaicu

National Research-Development Institute for Animal Biology and Nutrition (IBNA), Calea Bucuresti, Ilfov, Romania

Arabela Elena Untea

National Research-Development Institute for Animal Biology and Nutrition (IBNA), Calea Bucuresti, Ilfov, Romania

Tatiana Dumitra Panaite

National Research-Development Institute for Animal Biology and Nutrition (IBNA), Calea Bucuresti, Ilfov, Romania

Alexandra Oancea

National Research-Development Institute for Animal Biology and Nutrition (IBNA), Calea Bucuresti, Ilfov, Romania

Mihaela Saracila

National Research-Development Institute for Animal Biology and Nutrition (IBNA), Calea Bucuresti, Ilfov, Romania
DOI: https://doi.org/10.2478/azibna-2022-0015 | Journal eISSN: 2344-4592 | Journal ISSN: 1016-4855
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Language: English
Page range: 75 - 85
Published on: Dec 12, 2022
Published by: National Institute for Research-Development in Biology and Animal Nutrition
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
laying hens,
tannins,
eggs,
physical parameters
Related subjects:
Life sciences,
Life sciences, other

© 2022 Gabriela Maria Cornescu, Alexandru Petru Vlaicu, Arabela Elena Untea, Tatiana Dumitra Panaite, Alexandra Oancea, Mihaela Saracila, published by National Institute for Research-Development in Biology and Animal Nutrition
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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