The effect of alfalfa and ascorbic acid on performance and egg quality
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F18%3AN0000170" target="_blank" >RIV/00027014:_____/18:N0000170 - isvavai.cz</a>
Result on the web
<a href="https://vuzv.cz/_privat/18169.pdf" target="_blank" >https://vuzv.cz/_privat/18169.pdf</a>
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
The effect of alfalfa and ascorbic acid on performance and egg quality
Original language description
The purpose of the experiment was to find out how the addition of dehydrated alfalfa (DA) and ascorbic acid (AA) into hen diet influences the performance characteristics and egg quality characterized by physical parameters, carotenoids content in yolk and oxidative stability of yolks. The hens Hisex Brown were divided into 6 treatments according to level of DA (0 and 40 g/kg) and concentration of AA (0,100 and 200 mg/ kg) in diet.
Czech name
—
Czech description
—
Classification
Type
O - Miscellaneous
CEP classification
—
OECD FORD branch
40201 - Animal and dairy science; (Animal biotechnology to be 4.4)
Result continuities
Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů