Evaluation of dietary Saccharomyces cerevisiae fermentation product on markers of joint inflammation in young, exercising horses following an intra-articular lipopolysaccharide challenge

被引：0

作者：

Moore, Grace E. ^{[1
]}

Leatherwood, Jessica L. ^{[2
]}

Glass, Kati G. ^{[1
]}

Arnold, Carolyn E. ^{[3
]}

Paris, Brittany L. ^{[1
]}

Carter, Margaret M. ^{[1
]}

George, James M. ^{[1
]}

Fontenot, Alyson B. ^{[1
]}

Gilcrest, Taylor A. ^{[1
]}

Blythe, Madison K. ^{[4
]}

Martinez, Rafael E. ^{[4
]}

Bradbery, Amanda N. ^{[5
]}

Wickersham, Tryon A. ^{[1
]}

机构：

[1] Texas A&M Univ, College Stn, TX 77843 USA

[2] Tarleton State Univ, Stephenville, TX USA

[3] Texas Tech Univ, Lubbock, TX USA

[4] Sam Houston State Univ, Huntsville, TX USA

[5] Montana State Univ, Bozeman, MT USA

来源：

关键词：

inflammation; lipopolysaccharide; Saccharomyces cerevisiae fermentation product;

D O I：

10.1093/jas/skae019.022

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：19 / 20

页数：2