Effect of citric acid on the utilization of olive cake diets for laying hens
The study aims at improving the utilization of olive cake (OC) containing-diets for laying hens by citric acid supplementation at 0.1 and 0.2%. Olive cake was collected and dried by sunny warm air at an average temperature of 45°C with continuous stirring until completely dried. Then, the OC was inc...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2015-07-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/3966 |