HIGHLIGHTS
- who: Kenji Nishimura and colleagues from the Department of Life and Food Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Medicine, Obihiro, Japan have published the Article: Genetic effect on free amino acid contents of egg yolk and albumen using five different chicken genotypes under floor rearing system, in the Journal: PLOS ONE of April/28,/2021
- what: The aim of this study was to investigate the effect of genetic background on egg traits and free amino_acid contents of yolk and albumen using five genotypes, Araucana cross (ARA), Kurohisui (KRH), UKO, NGY, and a . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.