TY  - JOUR
TT  - Effect of Calcium Sources Used in Diets for Laying Hens on Egg Shell Quality
AU  - Erol, Arzu
AU  - Cufadar, Yusuf
PY  - 2012
DA  - October
JF  - Journal of Poultry Research
JO  - JPR
PB  - Tavukçuluk Araştırma Enstitüsü Müdürlüğü
WT  - DergiPark
SN  - 1302-3209
SP  - 1
EP  - 5
VL  - 9
IS  - 3
KW  - Yumurta kabuk kalitesi
KW  - kalsiyum
KW  - yumurta tavuğu
N2  - The main objective of animal production, large amounts of products needed by consumers, high-quality, cheaper to supply the appropriate time and as much as possible. Commercial egg production losses caused by a broken shell eggs is a very important role. The eggs cannot be evaluated for broken shell not only in economic losses for producers, but also one of the main sources of protein for healthy nutrition of the growing world population which means that the egg in the loss. Corrupt the integrity of the shell eggs to be available to consumers in food safety risk. Calcium (Ca), in particular because of their importance in the formation of the egg shell has been a subject of interest of researchers for a long time. This interest more focused on the most appropriate particle size and source of Ca.
UR  - https://dergipark.org.tr/en/pub/jpr/article/390746
L1  - https://dergipark.org.tr/en/download/article-file/419878
ER  -