Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Lesleigh Beer"'
Autor:
Nedra Abdelli, Alison Ramser, Elizabeth S. Greene, Lesleigh Beer, Travis W. Tabler, Sara K. Orlowski, José Francisco Pérez, David Solà-Oriol, Nicholas B. Anthony, Sami Dridi
Publikováno v:
Frontiers in Physiology, Vol 12 (2021)
Heat stress (HS) has been reported to disrupt nutrient digestion and absorption in broilers. These effects may be more prominent in fast-growing chickens due to their high metabolic activity. However, the underlying molecular mechanisms are not yet f
Externí odkaz:
https://doaj.org/article/c8518c1089144e2ebe3a3351e3998e6c
Autor:
Joshua Flees, Hossein Rajaei-Sharifabadi, Elizabeth Greene, Lesleigh Beer, Billy M. Hargis, Laura Ellestad, Tom Porter, Annie Donoghue, Walter G. Bottje, Sami Dridi
Publikováno v:
Frontiers in Physiology, Vol 8 (2017)
Heat stress (HS) has been reported to alter fat deposition in broilers, however the underlying molecular mechanisms are not well-defined. The objectives of the current study were, therefore: (1) to determine the effects of acute (2 h) and chronic (3
Externí odkaz:
https://doaj.org/article/ba3f74f4664446fcbd49fd6633c19e63
Autor:
Lesleigh Beer, Elizabeth S. Greene, Ahmed E. Dhamad, Marites A. Sales, Phuong Nguyen, Rohana Liyanage, Sami Dridi
Publikováno v:
American journal of physiology. Cell physiology. 318(2)
Glucose-regulated protein 75 (GRP75) was first characterized in mammals as a heat shock protein-70 (HSP70) family stress chaperone based on its sequence homology. Extensive studies in mammals showed that GRP75 is induced by various stressors such as
Autor:
Billy M. Hargis, Elizabeth S. Greene, Hossein Rajaei-Sharifabadi, Annie M. Donoghue, Lesleigh Beer, Walter Bottje, Sami Dridi, Joshua Flees, Tom E. Porter, Laura E. Ellestad
Publikováno v:
Frontiers in Physiology, Vol 8 (2017)
Frontiers in Physiology
Frontiers in Physiology
Heat stress (HS) has been reported to alter fat deposition in broilers, however the underlying molecular mechanisms are not well-defined. The objectives of the current study were, therefore: (1) to determine the effects of acute (2 h) and chronic (3
Publikováno v:
Advances in Food Technology and Nutritional Sciences - Open Journal. 4:e4-e5