Leghorn-type chickens in a relatively low-stress environment were fed diets containing 0 to 1100 mg of ascorbic acid (AA)/kg for 1 day before they were subjected to overheating. As the dose of AA increased from 0 to 330 mg/kg, there was decreasing mortality from 40% to 0%. As the dose of AA was increased further, there was an increase in mortality.
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W. B. Gross (1988) studied this question.