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Italian Journal of Animal Science Volume 4, 2005 - Issue sup3: Proceedings of the 13th International Symposium Animal Science Days
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Communication

The dietary inclusion of Portulaca oleracea to the diet of laying hens increases the n-3 fatty acids content and reduces the cholesterol content in the egg yolk

Antonella Dalle ZotteDipartimento di Scienze Animali. Università di Padova, ItalyCorrespondence[email protected]
,
Francesco TomaselloSettore Agricoltura. Aziende Sperimentali e Dimostrative, Pordenone, Italy
&
Igino AndrighettoDipartimento di Scienze Animali. Università di Padova, Italy
Pages 157-159 | Published online: 02 Mar 2016

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