The effect of alfalfa and ascorbic acid on performance and egg quality
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.
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