نتایج جستجو برای: 42 d priod also

تعداد نتایج: 2909477  

2010
R. G. BUSCHMAN M. L. GLASSER

Furthermore, by using [2, p. 230, (1)] a computable representation for the G-function in (1) (and hence also for F,112(s)) may be given in terms of essentially a linear combination of four hypergeometric functions OF3[b2s2 /16] provided that no two of the parameters {1, 1 1+v-P1v-P) differ by an integer. This result for Fv-112(s) is given (correctly) in [3, p. 353, (9)] so that the proposed int...

Journal: Poultry Science Journal 2017
Esmaeilipour O Mazhari M Mirmahmoudi R, Raeisi-Zeydabad S

This experiment was carried out to study the effects of Coenzyme Q10 (CoQ10) and vitamin C (VC) on growth performance and blood biochemistry in broiler chickens under heat stress conditions. One of three levels of CoQ10 (0, 20, and 40 mg/kg of diet) and one of two levels of VC (0 and 250 mg/kg of diet) were supplemented to diets of chicks (from 1-42 d of age) in a 3 × 2 factorial arrangement. E...

Introduction:Vitamin D has been suggested to play a considerable role in the function of the immune system in various infectious, inflammatory, and autoimmune conditions. Otitis media with effusion (OME), defined as the presence of non-purulent fluid within the middle ear without signs or symptoms of suppurative otitis media, has a number of inflammatory predisposing factors. This study was des...

Journal: :Nature 1991

Journal: :Journal of French and Francophone Philosophy 2016

Journal: :Poultry science 2006
C M Yang A G Chen Q H Hong J X Liu J S Liu

A total of 600 avian male broilers at the age of 1 d were used to investigate the effects of cysteamine (CSH) on growth performance, digestive enzyme activities, and concentrations of serum hormones. The broilers received the same basal diets, with CSH added at 0 (control), 60, 90, 120, or 150 mg/kg. The feeding program consisted of a starter diet until 21 d and a grower diet until 42 d. The br...

Journal: :Journal of dairy science 2010
A L Hanson L E Metzger

The objective of this study was to determine the effect of increased vitamin D fortification (250 IU/serving) of high-temperature, short-time (HTST)-processed 2% fat milk, UHT-processed 2% fat chocolate milk, and low-fat strawberry yogurt on the sensory characteristics and stability of vitamin D during processing and storage. Three replicates of HTST pasteurized 2% fat milk, UHT pasteurized 2% ...

Journal: :The Journal of Thoracic and Cardiovascular Surgery 2018

Journal: :Perspectives on Psychological Science 2019

Journal: :October 2018

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