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dc.contributor.advisorFirman, Jeffre D.en_US
dc.contributor.authorMcGill, Jeremy Parkeren_US
dc.date.issued2009eng
dc.date.submitted2009 Summeren_US
dc.descriptionTitle from PDF of title page (University of Missouri--Columbia, viewed on Feb 18, 2010).en_US
dc.descriptionThe 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.en_US
dc.descriptionThesis advisor: Dr. Jeffre D. Firman.en_US
dc.descriptionIncludes bibliographical references.en_US
dc.descriptionM.S. University of Missouri--Columbia 2009.en_US
dc.descriptionDissertations, Academic -- University of Missouri--Columbia -- Animal sciences.en_US
dc.description.abstractA 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.en_US
dc.format.extentix, 80 pagesen_US
dc.identifier.oclc537484709en_US
dc.identifier.otherMcGillJ-072709-T21en_US
dc.identifier.urihttp://hdl.handle.net/10355/6471
dc.publisherUniversity of Missouri--Columbiaen_US
dc.relation.ispartofcollection2009 Freely available theses (MU)
dc.relation.ispartofcommunityUniversity of Missouri-Columbia. Graduate School. Theses and Dissertations. Theses. 2009 Theses
dc.subject.lcshBroilers (Poultry)en_US
dc.subject.lcshRancidityen_US
dc.subject.lcshOils and fats -- Oxidationen_US
dc.subject.lcshPeroxidesen_US
dc.subject.lcshOils and fats in animal nutritionen_US
dc.titleEffect of high peroxide value fats on performance of broilers in normal and immune challenged statesen_US
dc.typeThesisen_US
thesis.degree.disciplineAnimal scienceseng
thesis.degree.grantorUniversity of Missouri--Columbiaeng
thesis.degree.levelMastersen_US
thesis.degree.nameM.S.en_US


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