Functional energy and egg quality: the role of SOLERGY in laying hens

Abstract

In modern egg production, profitability does not depend solely on the number of eggs produced. Parameters linked to egg quality, both from a physical and nutritional point of view, are becoming increasingly relevant. The weight of the egg, the quality of the albumen, the colour of the yolk or the content of fatty acids and vitamins are today attributes of great interest to the industry and to an increasingly demanding consumer.