The enhancing effects of a chicken-meat extract on serum Ig concentrations in normal and scalded animals

British Journal of Nutrition

Volumn 94, Issue 1, 2005, Pages 51-55

  Man, Yan Chun ^a   Yee, Chung Wai ^a   Shing, Wong Kwok ^a   Lai, Tang Pak ^a   Ching, Wan Koon ^a   Kei, Ko Kam ^a  

^a HONG KONG POLYTECHNIC UNIVERSITY   (Hong Kong)

Author keywords

Burn; Chicken meat extract; Ig; Immunosuppression

Indexed keywords

IMMUNOGLOBULIN; IMMUNOGLOBULIN A; IMMUNOGLOBULIN G; IMMUNOGLOBULIN M; PLACEBO; SODIUM CHLORIDE;

ANIMAL EXPERIMENT; ANIMAL MODEL; ARTICLE; BLOOD SAMPLING; BURN; CONTROLLED STUDY; DIETARY INTAKE; ENZYME LINKED IMMUNOSORBENT ASSAY; FEEDING; IMMUNE SYSTEM; IMMUNOGLOBULIN BLOOD LEVEL; MALE; MEAT; NONHUMAN; RAT; SCALD;

ANIMALS; BURNS; CHICKENS; DIETARY SUPPLEMENTS; DISEASE MODELS, ANIMAL; IMMUNOGLOBULIN A; IMMUNOGLOBULIN G; IMMUNOGLOBULIN M; IMMUNOGLOBULINS; MALE; MEAT PRODUCTS; RANDOM ALLOCATION; RATS; RATS, SPRAGUE-DAWLEY;

ANIMALIA;

EID: 25444533053     PISSN: 00071145     EISSN: None     Source Type: Journal    
DOI: 10.1079/BJN20051449     Document Type: Article

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