METHOD TO IMPROVE THE QUALITY OF HEN EGGS

摘要

agriculture, hen egg production. SUBSTANCE: the method implies the usage of grassy culture as sorghum and bean culture as chick- pea to be additionally introduced into the diet of laying hens at the quantity of 40.0- 50.0 and 25.0-35.0 weight%, correspondingly. The quality of hen eggs is improved due to the decrease of cholesterol level in the egg yolk. EFFECT: increased dietary quality of hen eggs. 2 tbl, 1 ex