Reducing Stress Susceptibility of Broiler Chickens by Supplementing a Yeast Fermentation Product in the Feed or Drinking Water
Simple Summary
Abstract
1. Introduction
2. Materials and Methods
2.1. Animal Husbandry
2.2. Stress Challenges
2.3. Stress Measures
2.4. Statistical Analysis
3. Results
3.1. Plasma Corticosterone
3.2. H/L Ratio
3.3. Physical Asymmetry
3.4. Mortality
3.5. Body Weight
3.6. Feed Conversion Ratio (FCR)
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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| Treatment | Trial 1 | Trial 2 | Trial 3 | |||
|---|---|---|---|---|---|---|
| Day 19 1 | Day 41 2 | Day 19 1 | Day 41 2 | Day 19 1 | Day 41 2 | |
| CNS | 194.3 a | 233.7 a | 1042.9 a | 5449.9 a | 580.5 a | 1684.7 a |
| CS | 690.9 b | 252.0 a | 1726.5 b | 5385.8 a | 973.0 b | 1625.0 a |
| AVI | 313.0 a | 75.0 b | 1030.7 a | 2482.4 b | 559.3 a | 468.3 b |
| XPC | 279.6 a | 56.3 b | 1081.7 a | 2424.1 b | 312.6 a | 518.1 b |
| Pooled SEM3 | 26 | 28 | 117 | 354 | 63.4 | 187 |
| Treatment Main Effect p-Value | < 0.001 | 0.02 | 0.03 | 0.004 | 0.003 | 0.02 |
| Treatment | Trial 1 | Trial 2 | Trial 3 | |||
|---|---|---|---|---|---|---|
| Day 191 | Day 412 | Day 191 | Day 412 | Day 191 | Day 412 | |
| CNS | 0.10a | 0.25a | 0.09a | 0.21a | 0.10a | 0.29a |
| CS | 0.21b | 0.25a | 0.14b | 0.20a | 0.16b | 0.28a |
| AVI | 0.15a | 0.16b | 0.10a | 0.12b | 0.12a | 0.22b |
| XPC | 0.13a | 0.16b | 0.09a | 0.11b | 0.11a | 0.21b |
| Pooled SEM3 | 0.01 | 0.01 | 0.01 | 0.02 | 0.01 | 0.01 |
| Treatment Main Effect p-Value | 0.001 | 0.009 | 0.02 | 0.04 | 0.02 | 0.02 |
| Treatment | Trial 1 | Trial 2 | Trial 3 |
|---|---|---|---|
| CNS | 2.13 a | 2.48 a | 2.94 a |
| CS | 2.06 a | 2.41 a | 2.90 a |
| AVI | 1.68 b | 2.01 b | 2.23 b |
| XPC | 1.70 b | 1.98 b | 2.33 b |
| Pooled SEM3 | 0.06 | 0.07 | 0.08 |
| Treatment Main Effect p-Value | 0.01 | 0.02 | 0.001 |
| Treatment | Day 42 Body Weight (kg) | Feed Conversion Ratio 1 | ||||
|---|---|---|---|---|---|---|
| Trial 1 | Trial 2 | Trial 3 | Trial 1 | Trial 2 | Trial 3 | |
| CNS | 2.41 | 2.65 a | 2.85 a | 1.757 | 1.533 a | 1.693 a |
| CS | 2.36 | 2.70 ab | 2.61 b | 1.745 | 1.528 a | 1.680 a |
| AVI | 2.44 | 2.76 b | 2.83 a | 1.702 | 1.528 a | 1.547 b |
| XPC | 2.47 | 2.76 b | 2.81 a | 1.679 | 1.449 b | 1.617 ab |
| Pooled SEM3 | 0.02 | 0.02 | 0.02 | 0.02 | 0.01 | 0.02 |
| Treatment Main Effect p-Value | 0.32 | 0.03 | <0.001 | 0.27 | 0.046 | 0.01 |
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Nelson, J.R.; McIntyre, D.R.; Pavlidis, H.O.; Archer, G.S. Reducing Stress Susceptibility of Broiler Chickens by Supplementing a Yeast Fermentation Product in the Feed or Drinking Water. Animals 2018, 8, 173. https://doi.org/10.3390/ani8100173
Nelson JR, McIntyre DR, Pavlidis HO, Archer GS. Reducing Stress Susceptibility of Broiler Chickens by Supplementing a Yeast Fermentation Product in the Feed or Drinking Water. Animals. 2018; 8(10):173. https://doi.org/10.3390/ani8100173
Chicago/Turabian StyleNelson, Jill R., Don R. McIntyre, Hilary O. Pavlidis, and Gregory S. Archer. 2018. "Reducing Stress Susceptibility of Broiler Chickens by Supplementing a Yeast Fermentation Product in the Feed or Drinking Water" Animals 8, no. 10: 173. https://doi.org/10.3390/ani8100173
APA StyleNelson, J. R., McIntyre, D. R., Pavlidis, H. O., & Archer, G. S. (2018). Reducing Stress Susceptibility of Broiler Chickens by Supplementing a Yeast Fermentation Product in the Feed or Drinking Water. Animals, 8(10), 173. https://doi.org/10.3390/ani8100173
