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...

وصف كامل

التفاصيل البيبلوغرافية
المؤلفون الرئيسيون:	Mengxuan Tang, Juan Zhao, Yuliang Wu, Chu Yu, Can Peng, Hongnan Liu, Yadong Cui, Wei Lan, Yong Lin, Xiangfeng Kong, Xia Xiong
التنسيق:	مقال
اللغة:	English
منشور في:	Elsevier 2024-02-01
سلاسل:	Poultry Science
الموضوعات:	stevia residue gut morphology and microbiota immune responses laying hens fatty acid
الوصول للمادة أونلاين:	http://www.sciencedirect.com/science/article/pii/S003257912300843X

الانترنت

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

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

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