Article ID Journal Published Year Pages File Type
5543080 Livestock Science 2016 7 Pages PDF
Abstract
In summary, the egg quality parameters of fatty acid composition and yolk colour are highly affected by grass and herbs, whereas the sensory properties are less predictable to reflect the grass and herb intake by organic egg layers.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Animal Science and Zoology
Preview
Review: The effect of grass and herbs in organic egg production on egg fatty acid composition, egg yolk colour and sensory properties
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