Liquid egg products characterization during storage as a response of novel phyto-additives added in hens diet

This study aims to assess the effect of novel phyto-additives (bilberry leaves, walnut leaves, sea-buckthorn pomace and a mix of bilberry leaves, walnut leaves and sea-buckthorn pomace) added in hens diet on the liquid egg components (egg albumen, egg yolk and whole liquid egg) during storage. The phyto-additives added to the basic feed remarkably affected almost all the characteristics investigated, colour, pH and rheological behaviour of...