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Humoral Immune Response Impairment Following Excess Vitamin e Nutrition in the Chick and Turkey
Year:
1998
Source of publication :
Poultry Science
Authors :
Bartov, Ido
;
.
Volume :
77
Co-Authors:
Friedman, A., Department of Animal Sciences, Fac. Agric., Food Environ. Qual. S., Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel
Bartov, I., Department of Poultry Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Sklan, D., Department of Animal Sciences, Fac. Agric., Food Environ. Qual. S., Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel
Facilitators :
From page:
956
To page:
962
(
Total pages:
7
)
Abstract:
The effect of high dietary intakes of vitamin E on antibody production was investigated in chicks and turkeys. Chicks were fed four diets with 0, 10, 30, and 150 mg/kg added vitamin E and turkeys were fed three diets with 0, 50, and 150 mg/kg added vitamin E. Antibodies produced in response to naturally occurring Escherichia coli and to Newcastle disease virus and turkey pox vaccines were determined. In chicks, antibody production in response to E. coli and Newcastle disease was affected by vitamin E nutrition: significantly higher responses were measured in chicks that received 0 and 10 mg/kg added vitamin E, whereas in chicks receiving 30 and 150 mg/kg, antibody production was significantly lower. In turkeys, concentrations of circulating antibodies to Newcastle disease virus and to turkey pox were also influenced by dietary vitamin E: antibody titers to Newcastle disease and turkey pox vaccines were highest in groups receiving 0 mg/kg added vitamin E, whereas titer in groups receiving 150 mg/kg were significantly lower. Responses of groups receiving 50 mg/kg added vitamin E were slightly lower than groups receiving 0 mg/kg, though not significantly so in most cases. These results indicate that humoral immune responses are directly effected by vitamin E, and that excessive vitamin E intake has a detrimental effect on antibody production in chickens and turkeys.
Note:
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More details
DOI :
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
30561
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:55
Scientific Publication
Humoral Immune Response Impairment Following Excess Vitamin e Nutrition in the Chick and Turkey
77
Friedman, A., Department of Animal Sciences, Fac. Agric., Food Environ. Qual. S., Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel
Bartov, I., Department of Poultry Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Sklan, D., Department of Animal Sciences, Fac. Agric., Food Environ. Qual. S., Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel
Humoral Immune Response Impairment Following Excess Vitamin e Nutrition in the Chick and Turkey
The effect of high dietary intakes of vitamin E on antibody production was investigated in chicks and turkeys. Chicks were fed four diets with 0, 10, 30, and 150 mg/kg added vitamin E and turkeys were fed three diets with 0, 50, and 150 mg/kg added vitamin E. Antibodies produced in response to naturally occurring Escherichia coli and to Newcastle disease virus and turkey pox vaccines were determined. In chicks, antibody production in response to E. coli and Newcastle disease was affected by vitamin E nutrition: significantly higher responses were measured in chicks that received 0 and 10 mg/kg added vitamin E, whereas in chicks receiving 30 and 150 mg/kg, antibody production was significantly lower. In turkeys, concentrations of circulating antibodies to Newcastle disease virus and to turkey pox were also influenced by dietary vitamin E: antibody titers to Newcastle disease and turkey pox vaccines were highest in groups receiving 0 mg/kg added vitamin E, whereas titer in groups receiving 150 mg/kg were significantly lower. Responses of groups receiving 50 mg/kg added vitamin E were slightly lower than groups receiving 0 mg/kg, though not significantly so in most cases. These results indicate that humoral immune responses are directly effected by vitamin E, and that excessive vitamin E intake has a detrimental effect on antibody production in chickens and turkeys.
Scientific Publication
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