Effects of a dried Bacillus subtilis culture on egg quality

Poultry Science

Volumn 85, Issue 2, 2006, Pages 364-368

  Xu, C L ^a   Ji, C ^b   Ma, Q ^a   Hao, K ^a   Jin, Z Y ^a   Li, K ^a  

^a JIANGNAN UNIVERSITY   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Bacillus subtilis; Cholesterol; Egg quality; Layer; Performance

Indexed keywords

BACILLUS SUBTILIS;

ANTIINFECTIVE AGENT; BACITRACIN; CHOLESTEROL; COLISTIN; PROBIOTIC AGENT;

ANIMAL; ANIMAL DISEASE; ARTICLE; BACILLUS SUBTILIS; CHEMISTRY; CHICKEN; CLINICAL TRIAL; COMPARATIVE STUDY; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DESICCATION; DIET; EGG; EGG LAYING; EGG SHELL; EGG YOLK; FEMALE; HISTOLOGY; PHYSIOLOGY; QUALITY CONTROL; RANDOMIZED CONTROLLED TRIAL;

ANIMALS; ANTI-BACTERIAL AGENTS; BACILLUS SUBTILIS; BACITRACIN; CHICKENS; CHOLESTEROL; COLISTIN; DESICCATION; DIET; EGG SHELL; EGG YOLK; EGGS; FEMALE; OVIPOSITION; PROBIOTICS; QUALITY CONTROL;

EID: 33645743131     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.1093/ps/85.2.364     Document Type: Article

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