08603nam 2202953z- 450 991055742200332120231214132951.0(CKB)5400000000043474(oapen)https://directory.doabooks.org/handle/20.500.12854/68275(EXLCZ)99540000000004347420202105d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierPoultry NutritionBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 electronic resource (754 p.)3-03943-853-0 3-03943-854-9 The aim of this Special Issue is to publish high quality papers concerning poultry nutrition and the interrelations between nutrition, metabolism, microbiota and the health of poultry. Therefore, I invite submissions of recent findings, as original research or reviews, on poultry nutrition, including, but not limited to, the following areas: the effect of feeding on poultry meat end egg quality; nutrient requirements of poultry; the use of functional feed additives to improve gut health and immune status; microbiota; nutraceuticals; soybean meal replacers as alternative sources of protein for poultry; the effects of feeding poultry on environmental impacts; the use of feed/food by-products in poultry diet; and feed technology.Research & information: generalbicsscBiology, life sciencesbicsscTechnology, engineering, agriculturebicsscAflatoxin B1Lactobacillusanti-fungalAspergillus flavusin vitropoultrychickensascorbic acidcurcuminboric acidnecrotic enteritisSalmonella Enteritidisbroilergrowthintestinal villiSalmonellabroilersIBDVsoybean isoflavonesimmune functionviral protein 5 mRNA expressionduckszinc oxidephytasegrowth performancezinc utilizationresidual feed consumptionquailhigh environmental temperatureintestinal morphologyduodenumintestinal absorptionbroilers feedingpropolisbee pollenDHAomega-3fatty acidsenrichmentselenium sources-levelsselenium retentionantioxidant capacityfrozen meatembryonic developmentheat shock proteinsimmunoglobulinintracytoplasmic vacuolesL-arginineamino acidsdietary supplementationhumoral immunityMoringa oleiferalaying performancehealth statusenergy requirementmeat qualityslow-growing broilersnutrient depositionxylanasearabinofuranosidasesnutrient utilizationimmunitystrainin ovo injectionroyal jellychickenhatchabilitybloodchitooligosaccharideintestinal integritydigestive functionheat stressindigenous yellow-feathered breeddenatonium benzoategenisteinggTas2Rsbitter taste receptorslicoriceGlycyrrhiza glabrabeneficial effectspharmaceuticalhealthturkeyfootpad dermatitischarcoalcrude protein reduced dietcompensatory growthomega-6fatty acidnutritionperformanceantioxidantegg and meat qualityfertilitycholesterolCuZn-SODHMG-CoAHSP70laying hensL-Thrvitamin B12pekin ducksweight gainfeed intakefeed conversion ratiohematological indicatorantibiotichydrolysable polyphenolmonoglyceridepathogenpoultry feedingantioxidant statusbamboo leaf extractcholesterol metabolismapoptosisautophagyheartkidneyCamelina oilCamelina cakepolyunsaturated fatty acidsbroiler chickenthreoninemetabolismblood parameterpolyethylene glycolred grape pomace wastebroiler chickensalternative energy sourcesoybean lecithinphospholipidsvegetable acid oildigestibility balancefree fatty acidstriacylglycerolsmannanoligosaccharideoxidative statusPartridge Shank chickensnanoparticleschromiumsupplementationelectrophysiologyUssing chamberantibioticsintestinal healthprobioticsmethioninereduced crude proteinslaughter characteristicsmedicinal mushroomsAlliumfeed additiveorganosulfur compoundspolyphenolslevelssourcescarcassbetaineEvans blue dyephysiological responsesfeed additivesprebioticsphytogenicsorganic acidsanticoccidialsClostridium perfringensproduction performanceessential oilshousing systemISA brownproductionegg productiongreen tea powderhuainan partridge chickenlipoprotein lipaseplasma lipidcadmiumclayblood biochemical parametersmultienzymesadministration methodenzyme doseblood constituentsblood chemistryemulsifiersTBARsnutrient requirementsgrowth indicesmodelingChinese yellow-feathered chickensprobioticphytobioticalternative ingredientslipid peroxidationbiological nano-curcumindietpathogensphytobioticsgreen teapomegranatedrinking waterantiradical activitycecal microbiotaSNPIGF1IGFBP2TGFß3Hubbard F15Cobb Emeatbilberry leaveswalnut leavesdigestive enzyme activitiesblood haematologyserum biochemistryResearch & information: generalBiology, life sciencesTechnology, engineering, agricultureTufarelli Vincenzoedt1296694Tufarelli VincenzoothBOOK9910557422003321Poultry Nutrition3035832UNINA04923nam 2200937 450 991080706320332120211005175149.00-8232-6177-80-8232-7178-10-8232-6178-60-8232-6179-410.1515/9780823261789(CKB)3710000000216394(EBL)3239912(SSID)ssj0001355391(PQKBManifestationID)11808000(PQKBTitleCode)TC0001355391(PQKBWorkID)11348515(PQKB)10549901(MiAaPQ)EBC3239912(OCoLC)889302790(MdBmJHUP)muse37886(DE-B1597)554974(DE-B1597)9780823261789(Au-PeEL)EBL3239912(CaPaEBR)ebr10904477(CaONFJC)MIL727807(OCoLC)923764488(MiAaPQ)EBC1775270(Au-PeEL)EBL1775270(MiAaPQ)EBC30251560(Au-PeEL)EBL30251560(EXLCZ)99371000000021639420140816h20142014 uy 0engur|nu---|u||utxtccrCool how air conditioning changed everything /Salvatore BasileFirst edition.New York :Fordham University Press,2014.©20141 online resource (288 p.)Includes index.1-322-96525-0 0-8232-6176-X Includes bibliographical references (pages 257-265) and index.Front matter --Contents --Acknowledgments --Introduction --1. Ice, Air, and Crowd Poison --2. The Wondrous Comfort of Ammonia --3. For Paper, Not People --4. Coolth: Everybody’s Doing It --5. Big Ideas. Bold Concepts. Bad Timing. --6. From Home Front to Each Home --7. The Unnecessary, Unhealthy Luxury (That No One Would Give Up) --Conclusion --Notes --Bibliography --IndexIt’s a contraption that makes the lists of “Greatest Inventions Ever”; at the same time, it’s accused of causing global disaster. It has changed everything from architecture to people’s food habits to their voting patterns, to even the way big business washes its windows. It has saved countless lives . . . while causing countless deaths. Most of us are glad it’s there. But we don’t know how, or when, it got there. It’s air conditioning. For thousands of years, humankind attempted to do something about the slow torture of hot weather. Everything was tried: water power, slave power, electric power, ice made from steam engines and cold air made from deadly chemicals, “zephyrifers,” refrigerated beds, ventilation amateurs and professional air-sniffers. It wasn’t until 1902 when an engineer barely out of college developed the “Apparatus for Treating Air”—a machine that could actually cool the indoors—and everyone assumed it would instantly change the world. That wasn’t the case. There was a time when people “ignored” hot weather while reading each day’s list of heat-related deaths, women wore furs in the summertime, heatstroke victims were treated with bloodletting . . . and the notion of a machine to cool the air was considered preposterous, even sinful. The story of air conditioning is actually two stories: the struggle to perfect a cooling device, and the effort to convince people that they actually needed such a thing. With a cast of characters ranging from Leonardo da Vinci and Richard Nixon to Felix the Cat, Cool showcases the myriad reactions to air conditioning— some of them dramatic, many others comical and wonderfully inconsistent—as it was developed and presented to the world. Here is a unique perspective on air conditioning’s fascinating history: how we rely so completely on it today, and how it might change radically tomorrow.Air conditioningEfficiencyAlfred Wolff.American history.Carrier.John Gorrie.New York City History.Popular culture.advertising history.air conditioner.air conditioning history.air conditioning.architecture.climate change.cooling.man-made weather.mechanical ventilation.motion picture history.radio history.television history.theater history.Air conditioningEfficiency.697ZI 8700rvkBasile Salvatore183148MiAaPQMiAaPQMiAaPQBOOK9910807063203321Cool3997545UNINA