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At least 901 records · Page 50Linked to original sources
PubMed1989

[The prececal and total intestinal nutrient digestibility and amino acid absorption of food yeasts in swine].

In a difference experiment the apparent precaecal (pc) and total intestinal (tot) nutrient digestibility and amino acid (AA) absorption of 5 yeasts (n-alkane yeasts Fermosin and Paprin, molasses/molasses distillers residue yeast, two sulfite waste liquor yeasts) were studied. The two n-alkane yeasts were very highly digested pc, the difference to tot digestibility is only small in most cases. In contrast to this, the pc and tot digestibility values of molasses/molasses distillers residue yeast differed considerably more. The probable reason for this is too hot drying due to which pc digestibility, particularly of the crude protein, and pc AA absorption are considerably reduced. In the two sulfite waste liquor yeasts, sulfite waste liquor residues containing lignin impair especially the crude carbohydrate digestibility and the energetic feed value; the better processing conditions of origin A, however, reduced considerably the negative effects. The results confirm that each yeast origin has its specific particularities, which have to be taken into consideration when they are used in feeding.

Amino Acids↗
PubMed1975

The influence of dietary protein upon blood composition in dairy cows.

Diets of different protein content were fed to dairy cows in two experiments of seven months and 12 months duration. Significant differences in the mean concentrations of serum urea, albumin and copper and of blood haemoglobin and packed cell volume were observed between cows receiving the various diets. The greatest differences occurred when cows were in mid-lactation. It was concluded that concentrations of urea in the serum of the cows were reflecting dietary protein intake and that concentrations of albumin, haemoglobin and PCV during lactation were affected by long-term protein status. The possible significance of the results is discussed in relation to previous reports indicating interrelationships between protein and copper metabolism, and in relation to the recommended protein content of diets for cows.

Animal Feed↗
PubMedDate not supplied

[Viability of Trypanosoma cruzi in sugar cane juice].

In Catolé do Rocha, State of Paraíba, Brasil several people were concomitantly contaminated by Chagas' disease and had the acute form of the infection. Because of this event, the hypothesis that Trypanosoma cruzi might have been transmitted by the digestive route, through the ingestion of accidentally contaminated sugar cane juice, was made. In the present study, we verified that the parasite has remained viable for four hours in the liquid, at room temperature. We have also demonstrated that, after one hour, it was capable of promoting infection in one mouse, by gastric tube administration. These observations enhance the interest on this alternative mechanism of disease transmission.

Acute Disease↗
PubMed1995

Influence of grain type, tallow level, and tallow feeding system on feedlot cattle performance.

Two experiments were conducted to evaluate the effects of grain type, tallow level, and tallow feeding system on finishing steer performance. Experiment 1 involved 256 yearling steers (359 kg) in a 4 x 2 factorial arrangement of treatments. Steers were assigned randomly to one of four tallow feeding systems: 1) 0% tallow fed throughout the experiment; 2) 4% tallow fed throughout the experiment; 3) 0% tallow fed d 1 through 33 and then 4% tallow fed until slaughter; and 4) 4% tallow fed d 1 through 33 and then 0% tallow fed until slaughter. Tallow treatments were applied to diets containing either dry-rolled corn (DRC) of high-moisture corn (HMC). No fat treatment x grain type interaction (P > .10) was observed. Steers fed 4% tallow throughout the experiment, only during d 1 through 33, or only during d 34 until slaughter were more (P < .10) efficient than steers fed 0% tallow. No differences in DMI or ADG were observed (P > .10). In Exp. 2, 120 large-framed steer calves (286 kg) were blocked by weight and allotted randomly within block to one of three treatments consisting of the addition fo 0, 2, or 4% tallow added d 1 and fed for 197 d. Feed efficiency of calves increased linearly (P < .05) with increasing tallow level. Daily gain was not different (P > .10), but DMI decreased linearly (P < .05) with increasing tallow level. This research indicates that tallow added during or after grain adaptation to DRC- or HMC-based diets fed to yearling steers will result in similar improvement in feed efficiency, and that including up to 4% tallow to diets fed to large-framed calves can significantly improve feed efficiency.

Animal Feed↗
PubMed1995

Effect of roasting on site and extent of digestion of soybean meal by sheep: I. Digestion of nitrogen and amino acids.

Six mature wethers (BW 72 kg) with ruminal, duodenal, and ileal cannulas were fed a control (no added soybean meal [SBM]) diet or diets containing unheated SBM or SBM roasted at 165 degrees C for 75, 150, 180, or 210 min in a 6 x 6 Latin square experiment. Concentrations of indicators of heat exposure (ADIN, ADF, NDF) in SBM increased with increasing roasting time. Duodenal flows of total N, non-bacterial N, and SBM N increased (P < .05) linearly with increased roasting time. Small intestinal (SI) digestibility (percentage entering SI) of total N and SBM N was influenced quadratically (P < .05) by roasting time; SI digestibilities were modestly increased by heating SBM to 150 min, then declined dramatically when SBM was heated for 180 and 210 min. These responses resulted in a quadratic (P < .05) increase in quantity of total and SBM N disappearing in the SI; quantities increased as SBM was heated to 150 min and remained unchanged when SBM was heated for 180 and 210 min. These responses resulted in a quadratic (P < .05) increase in quantity of total and SBM N disappearing in the SI; quantities increased as SBM was heated to 150 min and remained unchanged when SBM was heated for 180 and 210 min. Duodenal flows and SI digestibilities of total and non-bacterial amino acids (AA) and of most individual AA followed patterns similar to those observed for N. Maximum quantities of total and individual AA disappeared from the SI when wethers were fed SBM roasted at 165 degrees C for 150 min. Evaluation of the effects of heat treatment on the nutritive value of a protein source for ruminants should include considerations for both ruminal protein escape and SI availability of escaped protein and for the nature of the AA supply absorbed from the SI.

Amino Acids↗