Effects of meal-added vitamin C on egg quality parameters in laying hens
1989
Radovanovic, T. (Agronomski fakultet, Cacak (Yugoslavia)) | Rajic, I. (Veterinarski fakultet, Beograd (Yugoslavia). Katedra za ishranu)
Based on the results of investigations into effects produced by the addition of different amounts of vitamin C to meals fed to laying hens of SSL hybrid line, conclusions were reached as following: Egg white accounts for 57%, yolk for 32% and the shell with membrane for 11% of total egg. Although Haugh units, normally calculated on the basis of the height of egg white and therefore closely related to it, have shown certain differences, vitamin C did not affect the height of egg white. Similarly, vitamin C did not affect yolk height, except in microtest which has shown values higher than those of the control group.
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