YÖKSİS Makale Veritabanı

The effects of cGnRH on gonadotropin secretion and hatching traits in Japanese quail

EFFECTS OF SELECTION IN TERMS OF MEAT YIELD TRAITS ON LEPTIN RECEPTOR GENE IN JAPANESE QUAIL LINES

Re-evaluating biotin requirements in laying quail: Effects on performance, egg quality, and antioxidant status

Effect of Enrichment of Laying Quail Diets with Organic Selenium on Performance and Fresh and Stored Egg Quality

Effect of enrichment of laying quail diets with organic selenium on performance and fresh and stored egg quality

Use of Spirulina Platensis in Japanese quail diets in fattening period and responses of performance, meat quality and immunity

Impact of manganese hydroxychloride on egg quality, antioxidant capacity, bone characteristics, and mineral excretion in laying quail

Effect of supplementation of nano zinc in male quail diets on performance, some blood parameters, testis morphology and meat colour properties

Effect of dietary threonine level on performance, egg quality and serum components in laying quails

Effects of Dietary Supplementation of Propolis on Performance, Egg Quality and Blood Parameters of Layer Quails

Effects of Dietary Supplementation of Propolis on Performance, Egg Quality and Blood Parameters of Layer Quails

Effect of the addition of bee pollen to the diet on performance, eggshell quality and serum parameters in layer quails

Egg weight estimation and the effect of age and plumage colors on some egg quality traits in Japanese quails (Coturnix coturnix japonica)

Influence of Organic Iron Enriched Diets on Performance, Egg Quality, Blood Haematological and Biochemical Constituents in Quails

Influence of Organic Iron Enriched Diets on Performance, Egg Quality, Blood Haematological and Biochemical Constituents in Quails

The Effects of dietary cysteamine on performance, hatchability, plasma parameters and sex hormone levels in quails (Coturnix coturnix japonica)

Reevaluación de las necesidades de biotina en codornices ponedoras: Impacto en el rendimiento, la calidad y la capacidad antioxidante del huevo