Learn More
The effects of dietary vitamin E (VE, alpha-tocopherol acetate) and fat supplementation on growth and carcass quality characteristics, oxidative stability of fresh and cooked pork patty in storage, fatty acid profiles of muscle and adipose tissue, and VE concentrations of plasma, muscle, and adipose tissue were studied. Six hundred pigs were allocated to 1(More)
Anaerobically fermented yeast products are a rich source of nutritional metabolites, mannanoligosaccharides, and β-glucans that may optimize gut health and immunity, which can translate into better growth performance and a reduced risk of foodborne pathogens. The objective of this study was to quantify the effects of Saccharomyces cerevisiae fermentation(More)
The objectives of this study were to determine the influence of a Saccharomyces cerevisiae fermentation product on innate immunity and intestinal microbial ecology after weaning and transport stress. In a randomized complete block design, before weaning and in a split-plot analysis of a 2 × 2 factorial arrangement of yeast culture (YY) and transport (TT)(More)
Numerous studies have confirmed the importance of recent "life events" in triggering a psychiatric episode, whereas the so-called predisposing effect of past events is less well known. The present study analyzes the results of a retrospective documentation of the AMDP anamnestic forms in hospitalized patients. In order to avoid the influence of the(More)
One hundred eight gilts (initial weight = 58.5 kg) were used to determine the effects of porcine somatotropin (pST) and dietary P on growth performance and bone mechanical properties and mineralization during the finishing phase (58 to 105 kg) and a 35-d postfinishing phase. Gilts were injected daily with placebo (control) or 4 mg of pST and fed diets(More)
  • 1