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The effects of various levels of calcium and salt on egg production and egg shell quality at high environmental temperature



The effects of various levels of calcium and salt on egg production and egg shell quality at high environmental temperature



Lalahan Hayvanclk Arastrma Enstitusu Dergisi 30(1-4): 69-85



In a 3 x 4 factorial design trial, 1152 hens, 65 weeks old, were given diets containing 2.5, 3, 3.5 or 4% calcium and 0.2, 0.4 and 0.6% salt. Increasing dietary Ca concentration decreased feed intake and egg production. Egg specific gravity was affected by dietary Ca and was greatest with the highest dietary Ca concentration.

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