Jeff D. Wood

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Ruminant fat is rich in SFA, partly due to the biohydrogenation of dietary PUFA to SFA in the rumen. This process can be inhibited by the dietary inclusion of fish oil. The only bacteria isolated from the rumen capable of converting PUFA to SFA are closely related to Clostridium proteoclasticum. The aim of this study was to investigate if a correlation(More)
Enhancing the polyunsaturated fatty acid (PUFA) and decreasing the saturated fatty acid content of beef is an important target in terms of improving the nutritional value of this food for the consumer. The present study examined the effects of feeding a ruminally protected lipid supplement (PLS) rich in PUFA on the fatty acid composition of longissimus(More)
1. An experiment was done with rats (body-weight 160 g) to study the effects on fat metabolism and body composition of low (10 g/kg)- or high (140 g/kg)- fat diets fed as one meal for one 4 h period/d (meal-feeders) or as six spaced meals/d (nibblers). The daily energy intake/unit metabolic body-weight (body-weight 0.73) was the same for all four groups,(More)
The gastrointestinal tract exhibits patterns of motor behavior that are characteristic for specific digestive and pathologic states. Activity of the musculature, mucosal epithelium, and blood vasculature are coordinated to produce these specific patterns. A neural program for each pattern is stored in the memory of a program library in the enteric nervous(More)
Ruminant fat is rich in SFA, partly due to the biohydrogenation of dietary PUFA to SFA in the rumen. This process can be inhibited by the dietary inclusion of fish oil. The only bacteria isolated from the rumen capable of converting PUFA to SFA are closely related to Clostridium proteoclasticum. The aim of this study was to investigate if a correlation(More)
<lb>Ruminal acidosis is caused by an imbalance between<lb>the production of fermentation acids by microbes in<lb>the rumen and the absorption, passage,<lb>neutralization, and buffering of those acids. The<lb>production rate of fermentation acids is highly<lb>variable across diets and increases greatly with<lb>highly fermentable starch sources. Hydrogen(More)
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