Effect of Dietary Energy Level and Oil Source on Broiler Performance and Response to an Inflammatory Challenge

Poultry Science

Volumn 77, Issue 8, 1998, Pages 1217-1227

  Korver, D R ^a,b   Roura, E ^a,c   Klasing, K C ^a  

^a Kemin Industries Inc   (United States)

^b UNIVERSITY OF ALBERTA   (Canada)

^c Parc Tecnolologic del Valles ^*  (Spain)

Author keywords

Broiler; Dietary oil; Immunological stress; Inflammatory response; n 3 fatty acid

Indexed keywords

CORN OIL; EDIBLE OIL; FAT; FISH OIL; LIPOPOLYSACCHARIDE; MINERAL; SAFFLOWER OIL;

ANIMAL; ANIMAL DISEASE; ARTICLE; BIRD DISEASE; BLOOD; BODY TEMPERATURE; CALORIC INTAKE; CHICKEN; ENERGY METABOLISM; INFLAMMATION; PATHOPHYSIOLOGY; PHYSIOLOGY; SALMONELLA TYPHIMURIUM; TALLOW;

ANIMALS; BODY TEMPERATURE; CHICKENS; CORN OIL; DIETARY FATS, UNSATURATED; ENERGY INTAKE; ENERGY METABOLISM; FATS; FISH OILS; INFLAMMATION; LIPOPOLYSACCHARIDES; MINERALS; POULTRY DISEASES; SAFFLOWER OIL; SALMONELLA TYPHIMURIUM;

EID: 0032135487     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/77.8.1217     Document Type: Article

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