Homeostasis as Regulated by Activated Macrophage. IX. Enhancement Effect of LPSw (a Lipopolysaccharide from Wheat Flour) on Hen Egg-Laying and Breaking Strength of Eggshell
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概要
- 論文の詳細を見る
Oral administration of LPSw (a lipopolysaccharide from wheat flour) given at 60 μg/hen/d in drinking water, markedly enhanced eggshell strength. The monthly percentage of eggs laid with a shell strength of more than 4 kg to the total number of eggs was 32% in the group given LPSw in drinking water while it was 12% in the control group given plain water. At the same time, LPSw caused a 30% enhancement of total monthly number of eggs laid over that of control.
- 社団法人日本薬学会の論文
- 1992-05-25
著者
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杣 源一郎
Biotechnology Research Center Teikyo University
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杣 源一郎
帝京大生物工学研究センター
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西沢 孝志
高野病院臨床検査研究センター
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森川 明信
Biotechnology Research Center, Teikyo University
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水野 伝一
Biotechnology Research Center, Teikyo University
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奥冨 隆文
Biotechnology Research Center Teikyo University
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奥富 隆文
Biotechnology Research Center Teikyo University
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水野 伝一
Biotechnology Research Center Teikyo University
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鈴木 慈郎
Toyohashi University of Technology
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西沢 孝志
Biotechnology Research Center, Teikyo University
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稲川 裕之
Biotechnology Research Center, Teikyo University
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MORIKAWA Akinobu
Biotechnology Research Center, Teikyo University
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Morikawa A
Teikyo Univ. Kawasaki Jpn
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森川 明信
Biotechnology Research Center Teikyo University
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西沢 孝志
Biotechnology Research Center Teikyo University
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奥富 隆文
帝京大学
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