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Effect of different levels of calcium and vitamin D3 on eggshell quality traits



Effect of different levels of calcium and vitamin D3 on eggshell quality traits



Journal of Science and Technology of Agriculture and Natural Resources 5(2): 147-156



An experiment was conducted in Iran to study the effects of different levels of calcium (3.06, 3.23, 3.4, 3.57 and 3.74%) and vitamin D3 (2000, 2200 and 2400 IU/kg diet) on eggshell quality of laying hens. In a completely randomized designed and in a 5x3 (15 treatments) factorial arrangement, 240 white leghorn laying hens (26 weeks old), strain Hy-Line W36 were divided into 60 replicates of 4 hens per replicate. The experimental period lasted until the hens were 38 weeks of age.

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