The Resource Effect of high peroxide value fats on performance of broilers in normal and immune challenged states, by Jeremy Parker McGill, (electronic resource)

Effect of high peroxide value fats on performance of broilers in normal and immune challenged states, by Jeremy Parker McGill, (electronic resource)

Label
Effect of high peroxide value fats on performance of broilers in normal and immune challenged states
Title
Effect of high peroxide value fats on performance of broilers in normal and immune challenged states
Statement of responsibility
by Jeremy Parker McGill
Creator
Contributor
Thesis advisor
Subject
Genre
Language
eng
Summary
A series of trials were conducted in order to determine the effects of high peroxide value fats on performance of broilers in normal and immune challenged states from 0-49 days of age. In the first experiment, birds were fed one of six diets formulated to meet NRC requirements. Three levels of fat rancidity were utilized, each with and without the addition of an antioxidant. The results from this trial indicate that diets with a peroxide value of 75 or greater resulted in poorer feed conversion than treatments with low peroxide values. Furthermore, the addition of an antioxidant to the diets with a peroxide value of 75 or greater yielded improved feed conversion over diets with the same peroxide value but no antioxidant. The second trial was conducted in order to determine the effects of rancid fat on immune function in broilers. Birds received the same six dietary treatments. At 4 weeks of age, the birds underwent a coccidial challenge. No significant effects of the immune challenge in combination with peroxide levels on bird performance were observed. Overall, the results from these trials indicate that the inclusion of high peroxide value fats can cause a depression in overall live performance parameters, especially feed conversion, but that the addition of an antioxidant can improve bird performance. In the second trial, birds seemed to overcome the administered immune challenge
Cataloging source
MUU
http://library.link/vocab/creatorName
McGill, Jeremy Parker
Degree
M.S.
Dissertation year
2009.
Granting institution
University of Missouri--Columbia
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
  • theses
http://library.link/vocab/relatedWorkOrContributorName
Firman, Jeffre D.
http://library.link/vocab/subjectName
  • Broilers (Chickens)
  • Rancidity
  • Oils and fats
  • Peroxides
  • Oils and fats in animal nutrition
Target audience
specialized
Label
Effect of high peroxide value fats on performance of broilers in normal and immune challenged states, by Jeremy Parker McGill, (electronic resource)
Instantiates
Publication
Note
  • Title from PDF of title page (University of Missouri--Columbia, viewed on Feb 18, 2010)
  • The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file
  • Thesis advisor: Dr. Jeffre D. Firman
Bibliography note
Includes bibliographical references
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
537484709
Extent
1 online resource (ix, 80 pages)
Form of item
electronic
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations
Specific material designation
remote
System control number
(OCoLC)537484709
Label
Effect of high peroxide value fats on performance of broilers in normal and immune challenged states, by Jeremy Parker McGill, (electronic resource)
Publication
Note
  • Title from PDF of title page (University of Missouri--Columbia, viewed on Feb 18, 2010)
  • The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file
  • Thesis advisor: Dr. Jeffre D. Firman
Bibliography note
Includes bibliographical references
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
537484709
Extent
1 online resource (ix, 80 pages)
Form of item
electronic
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations
Specific material designation
remote
System control number
(OCoLC)537484709

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