http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2655210-C2

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http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K50-75
filingDate 2016-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2018-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_013bec4e0f808ee0161d0e57a8994711
publicationDate 2018-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber RU-2655210-C2
titleOfInvention Method of food eggs quality and consumer properties increasing
abstract FIELD: agriculture. n SUBSTANCE: invention relates to agriculture, in particular to the feeding of agricultural poultry, and can be used to organize biologically complete feeding of laying hens. Feeding method includes laying hens feeding with a biologically active feed additive in an amount of 5 % of the daily ration. As a biologically active feed additive a flour from brown seaweed – kelp is used, which is from the 17-week-old age to the end of the laying hens keeping period fed daily, or according to the scheme: 10 days is introduction of the additive, 5 days is pause. n EFFECT: implementation of the invention facilitates intensification of metabolic processes occurring in the body of laying hens, provides an increase in the fodder conversion and the productive qualities of laying hens, and also provides an improvement in the quality and consumer properties of the resulting food eggs. n 1 cl, 1 tbl, 1 ex
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priorityDate 2016-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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