A Comparison of the Effects of Raw and Processed Amaranth Grain on Laying Hens’ Performance, Egg Physicochemical Properties, Blood Biochemistry and Egg Fatty Acids

A Comparison of the Effects of Raw and Processed Amaranth Grain on Laying Hens’ Performance, Egg Physicochemical Properties, Blood Biochemistry and Egg Fatty Acids

In order to investigate the effects of using different levels of either raw or processed amaranth (<i>Amaranthus hybridus chlorostachys</i>) grain on performance productivity, egg physicochemical properties, blood biochemistry and egg fatty acids, a trial was conducted using 168 Hy-line...

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Bibliographic Details
Main Authors: Ruhollah Kianfar, Ambra Rita Di Rosa, Neda Divari, Hossein Janmohammadi, Babak Hosseintabar-Ghasemabad, Marianna Oteri, Ivan Fedorovich Gorlov, Marina Ivanovna Slozhenkina, Aleksandr Anatolievich Mosolov, Alireza Seidavi
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Animals
Subjects:
amaranth
blood glucose
health
omega-6
triglyceride
yolk cholesterol
Online Access:https://www.mdpi.com/2076-2615/13/8/1394

Internet

https://www.mdpi.com/2076-2615/13/8/1394

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