The influence of vitamin A on the utilization and amelioration of toxicity of cholecalciferol, 25-hydroxycholecalciferol, and 1,25 dihydroxycholecalciferol in young broiler chickens-Reference-Cited by-同舟云学术

The influence of vitamin A on the utilization and amelioration of toxicity of cholecalciferol, 25-hydroxycholecalciferol, and 1,25 dihydroxycholecalciferol in young broiler chickens

Published:1998-04 Issue:4 Volume:77 Page:585-593
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Aburto A,Edwards HM,Britton WM

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/77/4/585/4312757/poultrysci77-0585.pdf

Reference28 articles.

1. Official Methods of Analysis;Association of Official Agricultural Chemists,1995

2. Absorption and excretion of cholecalciferol and of 25-hydroxycholecalciferol and metabolites in birds;Bar;J. Nutr.,1980

3. High-performance liquid chromatography methods for vitamin E in tissues;Buttriss;Methods Enzymol.,1984

4. The amelioration of hypervitaminosis D in the rat with vitamin A;Clark;Exp. Med.,1962

5. Effects of hypervitaminosis A and D on skeletal metabolism;Clark;J. Bio. Chem.,1964

Cited by 49 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Bioavailability and Effects of Nano-Vitamin D3 and Micro-Vitamin D3 on Performance and Bone Characteristics in Broiler Chickens;POULTRY SCI J;2022

2. 25-Hydroxycholecalciferol As an Alternative to Vitamin D3 in Diets with Different Levels of Calcium for Broilers Reared Under Heat Stress;Brazilian Journal of Poultry Science;2022

3. Interactive effects of vitamins A and K3 on laying performance, egg quality, tibia attributes and antioxidative status of aged Roman Pink laying hens;Animal;2021-06

4. Centennial Review: Effects of vitamins A, D, E, and C on the chicken immune system;Poultry Science;2021-04

5. Implications of Vitamin D Research in Chickens can Advance Human Nutrition and Perspectives for the Future;Current Developments in Nutrition;2021-02-25