HIGHLIGHTS
- who: Xin Wang and collaborators from the University of Agriculture, Faisalabad, Argentina have published the Article: Effect of Ramie on the Production Performance of Laying Hens, and the Quality, Nutrient Composition, Antioxidation of the Eggs, in the Journal: Nutritional Composition of the Eggs and Total Cholesterol Content of the Egg Yolk The contents of total cholesterol in egg yolk was significantly decreased by 12.27%, 15.80% in 3 and 6% ramie treated groups compared to the control groups (p=0.043), with significant linear and quadratic relationships (p=0.040 and 0.013 respectively). But there . . .
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