Hen performance and egg quality as affected by dietary oregano essential oil and α-tocopheryl acetate supplementation

International Journal of Poultry Science

Volumn 4, Issue 7, 2005, Pages 449-454

  Florou Paneri, P ^a   Nikolakakis, I ^b   Giannenas, I ^a   Koidis, A ^a   Botsoglou, E ^a   Dotas, V ^a   Mitsopoulos, I ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b UNIVERSITY OF WESTERN MACEDONIA   (Greece)

Author keywords

Egg quality; Hen performance; Lipid oxidation; Oregano essential oil; Yolk stability; tocopherol

Indexed keywords

EID: 50449091477     PISSN: 16828356     EISSN: None     Source Type: Journal    
DOI: 10.3923/ijps.2005.449.454     Document Type: Article

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