The Effect of Temperature and Storage Duration on Physical Quality of Japanese Quail Eggs Fed Containing Fermented Turbinaria murayana

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The Effect of Temperature and Storage Duration on Physical Quality of Japanese Quail Eggs Fed Containing Fermented Turbinaria murayana

Sepri Reski*, Maria Endo Mahata, Montesqrit, Ridho Kurniawan Rusli

Author Affiliations

Department of Nutrition and Feed Technology, Faculty of Animal Science, Universitas Andalas, Padang, 25163, Indonesia.

*Correspondence | Sepri Reski, Department of Nutrition and Feed Technology, Faculty of Animal Science, Universitas Andalas, Padang, 25163, Indonesia; Email: seprireski@ansci.unand.ac.id

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This Issue

March 2024

Vol. 12, Iss. 3, pp. 392-585

Advances in Animal and Veterinary Sciences

Advances in Animal and Veterinary Sciences

The Effect of Temperature and Storage Duration on Physical Quality of Japanese Quail Eggs Fed Containing Fermented Turbinaria murayana

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The Effect of Temperature and Storage Duration on Physical Quality of Japanese Quail Eggs Fed Containing Fermented Turbinaria murayana

Sepri Reski*, Maria Endo Mahata, Montesqrit, Ridho Kurniawan Rusli

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Advances in Animal and Veterinary Sciences

The Effect of Temperature and Storage Duration on Physical Quality of Japanese Quail Eggs Fed Containing Fermented Turbinaria murayana

Special Issues

Membership/Association

The Effect of Temperature and Storage Duration on Physical Quality of Japanese Quail Eggs Fed Containing Fermented Turbinaria murayana

Sepri Reski*, Maria Endo Mahata, Montesqrit, Ridho Kurniawan Rusli

Advances in Animal and Veterinary Sciences

May

Featuring

Nutrient Composition and Cell-Wall Structure of Palm Kernel Cake Supplemented with Enzymes

The Development Priorities and Competitiveness of Leading Livestock Commodities in West Sumatera, Indonesia

Edu-Ecotourism Concept of Equine Cortisol Metabolites and Tri/Tetra-Iodothyronine Ratio

Hermetia illucens Larva Meal as Fish Meal Alternative to Improve Growth, Hematological and Hepatic Enzyme Parameters of Broilers

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