Dietary astaxanthin enhances egg yolk redness and carotenoid deposition in laying hens fed β-apo-8′-carotenoic acid ethyl ester and canthaxanthin

H. Liu, M. Umar Faruk, A. Schattner, P. Jenn, R. Aureli

Open source

DOI: 10.1080/00071668.2026.2751450
Published: 2026-10-30
Container: British Poultry Science
Publisher: Informa UK Limited
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1080/00071668.2026.2751450,
  title = {Dietary astaxanthin enhances egg yolk redness and carotenoid deposition in laying hens fed β-apo-8′-carotenoic acid ethyl ester and canthaxanthin},
  author = {H. Liu and M. Umar Faruk and A. Schattner and P. Jenn and R. Aureli},
  year = {2026},
  journal = {British Poultry Science},
  doi = {10.1080/00071668.2026.2751450},
  url = {https://doi.org/10.1080/00071668.2026.2751450}
}

RIS

TY  - JOUR
TI  - Dietary astaxanthin enhances egg yolk redness and carotenoid deposition in laying hens fed β-apo-8′-carotenoic acid ethyl ester and canthaxanthin
AU  - H. Liu
AU  - M. Umar Faruk
AU  - A. Schattner
AU  - P. Jenn
AU  - R. Aureli
PY  - 2026
JO  - British Poultry Science
DO  - 10.1080/00071668.2026.2751450
UR  - https://doi.org/10.1080/00071668.2026.2751450
ER  -

APA

Liu, H., Faruk, M. U., Schattner, A., Jenn, P., & Aureli, R. (2026). Dietary astaxanthin enhances egg yolk redness and carotenoid deposition in laying hens fed β-apo-8′-carotenoic acid ethyl ester and canthaxanthin. British Poultry Science. https://doi.org/10.1080/00071668.2026.2751450

Source records

crossref · retrieved 2026-11-10T15:11:51.965Z