The effect of different levels of vitamin C and chromium on growth performance, carcass characteristics, digestive organs, immunity, blood constituents, liver enzymes, cecal microflora, meat sensory taste and fatty acid profile of breast meat in broilers.

Background: Antioxidants such as vitamin C (VC) and chromium (Cr), which effectively scavenge free radicals, may improve functional characteristics of the intestine and may reduce intestinal diseases. Cr absorption increases in the presence of VC. In poultry, VC is mainly derived from glucose; hence, Cr is an important component for glucose tolerance.

Bayesian estimation of the genetic relationship of survival traits from birth to yearling age with birth weight in Guilan sheep.

This study aimed to estimate genetic parameters for cumulative survival traits from birth to yearling age and to estimate their genetic relationship with birth weight in Guilan sheep. The dataset used in this study comprised 41,037 survival records of Guilan lambs born from 496 sires and 10,256 dams, collected by the Guilan Province Agricultural Jihad Organization (in Rasht, Iran) during 1990-2013. The data included complete pedigree information; gender; year, month, and day of death; dam age; year, month, and day of birth; birth type; and birth weight.