{'fraction_non_alphanumeric': 0.025236593059936908, 'fraction_numerical': 0.01892744479495268, 'mean_word_length': 5.222222222222222, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Vitamin E in viral inactivated vaccines.

This research aimed at verifying whether vitamin E added to inactivated and emulsified vaccines enhances the immune response to viral antigens in chicken. Three hundred and twenty broilers (males and females) and 16 types of vaccines, varying in viral antigen [Newcastle disease virus, egg drop syndrome 1976 virus (EDS76V), and infectious bursal disease virus] and vitamin E amount (replacing 10, 20, and 30% of mineral oil) were used. Results show that vaccines with vitamin E, especially when it replaces 20 or 30% of mineral oil, induces a more rapid and higher antibody response than control vaccines. An adjuvant effect of vitamin E was also present in viral vaccine lacking bacterial antigens. Apart from vitamin E content, the Newcastle disease virus and infectious bursal disease virus monovalent vaccines induced higher titers of specific circulating antibodies in birds than did trivalent vaccines.