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Is it possible to increase the n-3 fatty acid content of eggs without affecting their technological and/or sensorial quality and the laying performance of hens?
Baeza, E., Chartrin, P., Lessire, M., Meteau, K., Chesneau, G., Guillevic, M., Mourot, J.Language:
english
Journal:
British Poultry Science
DOI:
10.1080/00071668.2015.1113500
Date:
October, 2015
File:
PDF, 1.10 MB
english, 2015