Effects of Different Levels of Dehydrated Alfalfa Meal in Practical Rations of Laying Hens on the Pigmentation of Egg Yolk, Their Influence in the Utilization of Red Xanthophylls (Capsantin and Capsorrubin)
Open Access
- 1 March 1968
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 47 (2) , 376-383
- https://doi.org/10.3382/ps.0470376
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Evaluation of Carotenoid Pigments for Coloring Egg YolksPoultry Science, 1960