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Tag: Andrés Pintaluba S.A.

IMPROVING NUTRITIONAL EGG VALUE

IMPROVING NUTRITIONAL EGG VALUE

Effect of Innovative Emulsifier on egg quality in layer hen diets The egg is one of the basic principles pillars of our daily diet with more protein (about 6 grams / egg). The egg white is formed by four structures. Firstly, the chalazae, immediately surrounding the yolk, accounting for 3% of ...

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Farmers Review Africa
Farmers Review Africa