Results 251 to 260 of about 75,704 (278)
Effect of dietary wine lees on oxidative stress, egg quality and yolk lipid stability in laying hens fed with a diet rich in n-3 polyunsaturated fats. [PDF]
Vet Anim SciMierlita D +3 more
europepmc +1 more source
Evaluating the effects of a 4°C storage temperature on the eggshell quality of Hyline W-36 layers. [PDF]
Poult SciMorris CA +4 more
europepmc +1 more source
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Fucoxanthin as an egg‐yolk colorant
Journal of the Science of Food and Agriculture, 1971AbstractA simple method for the extraction of fucoxanthin from seaweed has been developed. Fucoxanthin, dispersed in gelatin, enhanced the colour of egg‐yolks when fed to laying hens.
W. Bolton +3 more
openaire +1 more source
Feed Additives for Influencing Chicken Meat and Egg Yolk Color
2016M. Grashorn
openaire +2 more sources
Poultry diets containing (keto)carotenoid-enriched maize improve egg yolk color and maintain quality
, 2020Jose A. Moreno +10 more
semanticscholar +1 more source
Natural and Synthetic Flavylium-Based Dyes: The Chemistry Behind the Color
Chemical Reviews, 2022Luis Cruz, Nuno Basílio, Nuno Mateus
exaly
Crystal Engineering of Pharmaceutical Cocrystals in the Discovery and Development of Improved Drugs
Chemical Reviews, 2022Geetha Bolla +2 more
exaly