Effects of Different Types of Red Ginseng Marc and Fermented Red Koji Blend as Feed Additives on Blood Parameters and Egg Yolk Fatty Acid Profiles of Laying Hens

Autor: Lee,GD, Choi,IH

Publikováno v: Brazilian Journal of Poultry Science v.20 n.3 2018
Brazilian Journal of Poultry Science
Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)
instacron:FACTA

The purpose of this study was to evaluate the effects of three different forms (powder, pellet, and coated pellet) of red ginseng marc (RGM) and fermented red koji (FRK) feed additive on the blood parameters and fatty acid (FA) profiles of laying hen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::1e72415ea0286cf9ab38e64e51cce16e
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2018000300441

Effects of Different Types of Red Ginseng Marc and Fermented Red Koji Blend as Feed Additives on Blood Parameters and Egg Yolk Fatty Acid Profiles of Laying Hens

Autor: GD Lee, IH Choi

Publikováno v: Brazilian Journal of Poultry Science, Vol 20, Iss 3, Pp 441-446

ABSTRACT The purpose of this study was to evaluate the effects of three different forms (powder, pellet, and coated pellet) of red ginseng marc (RGM) and fermented red koji (FRK) feed additive on the blood parameters and fatty acid (FA) profiles of l

Externí odkaz: https://doaj.org/article/eb0bbc6391d74354a5253d2d228c719d