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Cited article:

Protéines alimentaires et qualité de l'oeuf. II. — Influence de la nature des protéines distribuées aux poules sur les caractéristiques sensorielles de l'œuf et la teneur en acides aminés libres du jaune

B. COLAS, F. SAUVAGEOT, J.-P. HARSCOAT, B. SAUVEUR

Ann. Zootech., 28 3 (1979) 297-314

DOI: https://doi.org/10.1051/animres:19790306

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The Xanthophylls of Spirulina and Their Effect on Egg Yolk Pigmentation ,

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