Influence of thermally oxidized vegetable oils and animal fats on intestinal barrier function and immune variables in young pigs.

@article{Liu2014InfluenceOT,
  title={Influence of thermally oxidized vegetable oils and animal fats on intestinal barrier function and immune variables in young pigs.},
  author={P. Liu and Brian J Kerr and Thomas E. Weber and Chi Chen and Lee J. Johnston and Gerald C Shurson},
  journal={Journal of animal science},
  year={2014},
  volume={92 7},
  pages={
          2971-9
        }
}
To evaluate the effect of feeding thermally oxidized lipids on metabolic oxidative status, gut barrier function, and immune response of young pigs, 108 barrows (6.67 ± 0.03 kg BW) were assigned to 12 dietary treatments in a 4 × 3 factorial arrangement in addition to a corn-soybean meal control diet. Main effects were 4 lipid sources (corn oil [CN], canola oil [CA], poultry fat [PF], and tallow [TL]) and 3 oxidation levels (original lipids [OL], slow oxidation [SO] of lipids heated for 72 h at… 
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