https://www.selleckchem.com/pr....oducts/cilengitide-e
05) only through ML supplemented diet. Both NL and ML supplements resulted in lower (P less then 0.05) lightness and higher (P less then 0.05) a* values of yolk in boiled eggs, as well as higher (P less then 0.05) b* values in fried and boiled eggs. Yolk lutein content in fresh, fried, and boiled eggs was increased (P less then 0.05) in NL and ML groups with the latter being higher. In conclusion, ML improved yolk pigmentation and lutein retention in laying hens better than NL.This study aimed to evaluate the d
Like
Comment
Share
