The liver is a key organ for the health and productivity of poultry and plays a significant part in the digestion, metabolism and utilization of nutrients. The incidence of fatty liver disease increases during the hot season. Experimentally, it has been demonstrated that broilers exposed to heat stress for two weeks show a higher concentration of triglycerides and enzymes related to lipid synthesis in their livers and that after three weeks their liver cells suffer from fatty degeneration.
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