Summary of Study ST002310
This data is available at the NIH Common Fund's National Metabolomics Data Repository (NMDR) website, the Metabolomics Workbench, https://www.metabolomicsworkbench.org, where it has been assigned Project ID PR001481. The data can be accessed directly via it's Project DOI: 10.21228/M8941F This work is supported by NIH grant, U2C- DK119886.
See: https://www.metabolomicsworkbench.org/about/howtocite.php
This study contains a large results data set and is not available in the mwTab file. It is only available for download via FTP as data file(s) here.
Study ID | ST002310 |
Study Title | Cecal Microbiome in Phage treated broilers |
Study Summary | The objective of this study was to assess the impact of Salmonella bacteriophage treatment on microbiome in the ceca and serum of the broilers during the rearing period |
Institute | La Agenzia nazionale per le nuove tecnologie, l'energia e lo sviluppo económico sostenibile |
Last Name | Lorenzo Rebenaque |
First Name | Laura |
Address | Ed. Seminario. S/n |
laura.lorenzorebenaque@uchceu.com | |
Phone | 615056012 |
Submit Date | 2022-09-12 |
Raw Data Available | Yes |
Raw Data File Type(s) | raw(Thermo) |
Analysis Type Detail | LC-MS |
Release Date | 2022-10-18 |
Release Version | 1 |
Select appropriate tab below to view additional metadata details:
Combined analysis:
Analysis ID | AN003773 | AN003774 |
---|---|---|
Analysis type | MS | MS |
Chromatography type | Reversed phase | Reversed phase |
Chromatography system | Thermo Dionex Ultimate 3000 | Thermo Dionex Ultimate 3000 |
Column | Phenomenex Luna (100 x 2.1mm,2.5um) | Phenomenex Luna (100 x 2.1mm,2.5um) |
MS Type | ESI | ESI |
MS instrument type | Orbitrap | Orbitrap |
MS instrument name | Thermo Q Exactive Orbitrap | Thermo Q Exactive Orbitrap |
Ion Mode | POSITIVE | NEGATIVE |
Units | m/z ratio | m/z ratio |
Chromatography:
Chromatography ID: | CH002791 |
Instrument Name: | Thermo Dionex Ultimate 3000 |
Column Name: | Phenomenex Luna (100 x 2.1mm,2.5um) |
Chromatography Type: | Reversed phase |