Short-Term Spirulina (<i>Spirulina platensis</i>) Supplementation and Laying Hen Strain Effects on Eggs’ Lipid Profile and Stability
The aim of the study was to investigate the effect of short-term dietary spirulina supplementation (1% and 3%) and the strain of laying hens (White Leghorn: WL and Rhode Island Red: RIR) on color, nutritional value, and stability of yolk. Egg weight was not affected by any of the studied effects. Yo...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-06-01
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| Series: | Animals |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2615/11/7/1944 |