Effects of heat-treated hempseed supplementation on performance, egg quality, sensory evaluation and antioxidant activity of laying hens

Effect of dietary supplementation of hemp seed (Cannabis sativa L.) on meat quality and egg fatty acid composition of Japanese quail (Coturnix coturnix japonica )

(2017) H. Yalcin et al.   JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION

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(2016)   JOURNAL OF FOOD BIOCHEMISTRY

Effect of hempseed(Cannabis sativaL.) on performance, egg traits and blood biochemical parameters and antioxidant activity in laying Japanese Quail (Coturnix coturnix japonica)

(2014) Y. Konca et al.   BRITISH POULTRY SCIENCE

Effect of Hempseed (Cannabis sativa sp.) Inclusion to the Diet on Performance, Carcass and Antioxidative Activity in Japanese Quail (Coturnix coturnix japonica)

(2014) Yusuf Konca et al.   Korean Journal for Food Science of Animal Resources

Performance, egg quality, and blood plasma chemistry of laying hens fed hempseed and hempseed oil

(2014) M. Neijat et al.   POULTRY SCIENCE

Dietary enrichment of eggs with omega-3 fatty acids: A review

(2012) Ilse Fraeye et al.   FOOD RESEARCH INTERNATIONAL

Fatty Acid Profile and Sensory Characteristics of Table Eggs from Laying Hens Fed Hempseed and Hempseed Oil

(2012) Erin M. Goldberg et al.   JOURNAL OF FOOD SCIENCE

Effect of feeding hemp seed and hemp seed oil on laying hen performance and egg yolk fatty acid content: Evidence of their safety and efficacy for laying hen diets

(2012) N. Gakhar et al.   POULTRY SCIENCE

Hempseed protein derived antioxidative peptides: Purification, identification and protection from hydrogen peroxide-induced apoptosis in PC12 cells

(2010) Rong-Rong Lu et al.   FOOD CHEMISTRY

The Enrichment of Hen Eggs with ω-3 Fatty Acids

(2010) Hasan Yalçın et al.   JOURNAL OF MEDICINAL FOOD

Effect of Aqueous Enzymatic Processes on Sunflower Oil Quality

(2009) Sajid Latif et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Enzymatic hydrolysis of hemp (Cannabis sativa L.) protein isolate by various proteases and antioxidant properties of the resulting hydrolysates

(2008) Chuan-He Tang et al.   FOOD CHEMISTRY