Egg enrichment with n ‐3 fatty acids in farmed hens in sub‐optimum temperature: A cold‐temperament additive mix alleviates adverse effects of stress on performance and health
This study tested the effects of egg enrichment through extruded flaxseed (FLX) (180 g/kg) alone or along with hulled-soaked barley (H-SB) (170 g/kg), namely FLBA, with and without a cold-temperament additive mix (CTA) (25 g/kg: 5 g/kg flixweed (Descurainia sophia), 10 g/kg dried herb-extraction residues from pussy willow (Salix aegyptiaca) and 10 g/kg dried lemon (Citrus limon) residue) in two temperatures (20 °C and SOTem: 27°C) on egg performance, yolk fatty acids, lipid components, blood biochemistry, serological enzymes, antioxidant and immune system of Hy-Line W-36 53-week-old for 9 weeks. Two hundred sev...
Source: Journal of Animal Physiology and Animal Nutrition - November 13, 2021 Category: Zoology Authors: Hossein Hosseini,
Moha Esmaeili,
Mahyar Zare,
Artur Rombenso Tags: ORIGINAL ARTICLE Source Type: research
Egg enrichment with n ?3 fatty acids in farmed hens in sub?optimum temperature: A cold?temperament additive mix alleviates adverse effects of stress on performance and health
This study tested the effects of egg enrichment through extruded flaxseed (FLX) (180 g/kg) alone or along with hulled-soaked barley (H-SB) (170g/kg), namely FLBA, with and without a cold-temperament additive mix (CTA) (25g/kg: 5g/kg flixweed (Descurainia sophia), 10 g/kg dried herb-extraction residues from pussy willow (Salix aegyptiaca) and 10 g/kg dried lemon (Citrus limon) residue) in two temperatures (20 C and SOTem: 27C) on egg performance, yolk fatty acids, lipid components, blood biochemistry, serological enzymes, antioxidant and immune system of Hy-Line W-36 53-week-old for 9weeks. Two hundred seventy laye...
Source: Journal of Animal Physiology and Animal Nutrition - November 13, 2021 Category: Zoology Authors: Hossein Hosseini,
Moha Esmaeili,
Mahyar Zare,
Artur Rombenso Tags: ORIGINAL ARTICLE Source Type: research
Modification of the Peripheral Olfactory System by Electronic Cigarettes
Compr Physiol. 2021 Oct 18;11(4):2621-2644. doi: 10.1002/cphy.c210007.ABSTRACTElectronic cigarettes (e-cigs) are used by millions of adolescents and adults worldwide. Commercial e-liquids typically contain flavorants, propylene glycol, and vegetable glycerin with or without nicotine. These chemical constituents are detected and evaluated by chemosensory systems to guide and modulate vaping behavior and product choices of e-cig users. The flavorants in e-liquids are marketing tools. They evoke sensory percepts of appealing flavors through activation of chemical sensory systems to promote the initiation and sustained use of ...
Source: Comprehensive Physiology - October 18, 2021 Category: Physiology Authors: Abdullah AlMatrouk Kayla Lemons Tatsuya Ogura Weihong Lin Source Type: research
