Improving gut functions and egg nutrition with stevia residue in laying hens

Improving gut functions and egg nutrition with stevia residue in laying hens

ABSTRACT: This study aimed to investigate the effect of stevia residue (STER) on the production performance, egg quality and nutrition, antioxidant ability, immune responses, gut morphology and microbiota of laying hens during the peak laying period. A total of 270 Yikoujingfen NO. 8 laying hens (35...

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Bibliografski detalji
Glavni autori: Mengxuan Tang, Juan Zhao, Yuliang Wu, Chu Yu, Can Peng, Hongnan Liu, Yadong Cui, Wei Lan, Yong Lin, Xiangfeng Kong, Xia Xiong
Format: Članak
Jezik:English
Izdano: Elsevier 2024-02-01
Serija:Poultry Science
Teme:
stevia residue
gut morphology and microbiota
immune responses
laying hens
fatty acid
Online pristup:http://www.sciencedirect.com/science/article/pii/S003257912300843X

Internet

http://www.sciencedirect.com/science/article/pii/S003257912300843X

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