Antioxidant Systems in Poultry Biology: Heat Shock Proteins

Published on: 04/24/2017
Author/s : Peter F. Surai 1-5. / 1 Department of Microbiology and Biochemistry, Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria; 2 Department of Animal Nutrition, Faculty of Agricultural and Environmental Sciences, Szent Istvan University, Gödöllo, Hungary; 3 Department of Veterinary Expertise and Microbiology, Faculty of Veterinary Medicine, Sumy National Agrarian University, Sumy, Ukraine; 4 Odessa National Academy of Food Technology, Odessa, Ukraine; 5 Russian Academy of Science, Moscow,

INTRODUCTION Commercial poultry production is associated with various stresses decreasing productive and reproductive performance of birds. A growing body of evidence indicates that most of stresses in poultry production at the cellular level are associated with oxidative stress due to excess of free radical production or inadequate antioxidant protection. Recently, a concept of the cellular anti...

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Youssef Youssef
lecturer of avian disease (virology)
April 24, 2017
Very interesting thesis
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