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Feeding Dry Olive Cake Modifies Subcutaneous Fat Composition in Lambs, Noting Cake Resistance to Degradation and Peroxidation Chilean J. Agric. Res.
Vera,Raúl; Aguilar,Claudio; Lira,Rodrigo; Toro,Paula; Barrales,Luis; Peña,Iván; Squella,Fernando; Pérez,Patricio; Quenaya,Javiera; Yutronic,Hanja; Briones,Ignacio.
The purpose of this experiment was to determine the extent to which lamb carcass quality and fat composition could be altered by applying a dry olive cake-based ration instead of a conventional ration or pasture feeding. Three treatments were compared in a completely randomized experiment using 36 single male Suffolk Down lambs with an initial age and live weight of 80 d and 25 kg, respectively. The three treatments were: (a) suckling lambs kept with their mothers on annual Mediterranean grassland (GRAZE); (b) weaned stall-fed lambs on a control ration (CONC); and (c) weaned stall-fed lambs on an olive cake-based ration (CAKE). At the end of the 28-d experimental period, lambs were slaughtered, carcass quality evaluated, and samples of subcutaneous fat...
Tipo: Journal article Palavras-chave: Sheep; Dry olive cake; Fatty acids; Body composition.
Ano: 2009 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392009000400010
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Nutrient absorption, feed intake and liveweight change as a consequence of Roux-en-Y gastric bypass with increasing alimentary limb lengths in the pig model Ciencia e Investigación Agraria
Gandarillas,Mónica; Boz,Camilo; Barrales,Luis; Hodgkinson,Suzanne Marie; Bas,Fernando.
Roux-en Y gastric bypass (RYGBP) combines a restrictive and malabsortive component of the digestive system. Metabolic outcomes of increasing the latter, is a matter of research interest. The aim of this study was to evaluate the nutritional consequences of RYGBP with different alimentary limb lengths using a pig model. Twenty-six pigs were randomly assigned to four laparoscopic procedures: RYGBP with 300 cm of alimentary limb (T300); RYGBP with 600 cm (T600); RYGBP with 900 cm (T900); sham operation (TS). RYGBP consisted of creating a proximal gastric pouch with a 300, 600 and 900 cm alimentary limb. Sham operation was performed by bowel transections and reanastomosis in the ileum and proximal jejunum together with gastrotomy and closure. Animals were...
Tipo: Journal article Palavras-chave: Gastric bypass; Roux-en-Y; Pig nutrition; Obesity.
Ano: 2011 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202011000100003
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