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Skip to Search Results- 2Gänzle, Michael G.
- 2Zijlstra, Ruurd T.
- 1 Athorn, Rebecca
- 1Aslhus, Jennifer L.
- 1Bao, Hua
- 1Beaulieu, Angela D.
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Digestibility of branched and linear α-gluco-oligosaccharides in vitro and in ileal-cannulated pigs
Download2020-01-01
Hu, Ying, Heyer, Charlotte M.E., Wang, Weilan, Zijlstra, Ruurd T., Gänzle, Michael G.
Isomalto-oligosaccharides (IMOs) may promote health by modulating intestinal microbiota. We hypothesized that the proportion of α–(1 → 6) linkages in IMOs determines their digestibility. Ileal-cannulated pigs were fed diets containing IMO, IMO-DP3 with a greater DP and more α-(1 → 4) linkages,...
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Genome-wide analysis of the transcriptional response to porcine reproductive and respiratory syndrome virus infection at the maternal/fetal interface and in the fetus
Download2016
Ladinig, Andrea, Stothard, Paul, Bao, Hua, Hong, Linjun, Lunney, Joan K., Harding, John C. S., Wilkinson, Jamie M., Plastow, Graham S.
Background Porcine Reproductive and Respiratory Syndrome Virus (PRRSV) infection of pregnant pigs can result in congenital infection and ultimately fetal death. Little is known about immune responses to infection at the maternal-fetal interface and in the fetus itself, or the molecular events...
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Identification of differentially expressed genes in sexed pig embryos during post-hatching development in primiparous sows exposed to differing intermittent suckling and breeding strategies
Download2016
Chen, Tai Y., Foxcroft, George R., Blanes, Milena, Dyck, Michael K., Athorn, Rebecca, Langendijk, Piete, Tsoi, Stephen
The aim of commercial pig breeding programs is to maximize the number of pigs produced per sow per year. Given that sows exhibit an estrus during lactation is a potential means of increasing productivity of a pig breeding herd without reducing in lactation length, conventionally, weaning of...
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In vitro digestion and fermentation characteristics of canola co-products simulate their digestion in the pig intestine
Download2016-01-01
Woyengo, Tofuko A., Jha, Rajesh, Beltranena, Eduardo, Zijlstra, R. T.
Canola co-products are sources of amino acid and energy in pig feeds, but their fermentation characteristics in the pig intestine are unknown. Thus, we determined the in vitro fermentation characteristics of the canola co-products Brassica juncea solvent-extracted canola meal (JSECM), Brassica...
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Initial differences in lipid processing leading to pig- and beef-derived mature adipocyte dedifferentiation
Download2009
Fernyhough, Melinda E., Hausman, Gary J., Guan, Leluo, Guridi, Maitea, Jiang, Zhihua, Dodson, Michael V., Chen, Jie
Clonal cultures of pig-derived mature adipocytes are capable of dedifferentiating and forming proliferative-competent progeny cells in vitro. Initial lipid processing, is different to that observed in cultures of beef-derived adipocytes. Mature pig adipocytes extrude lipid before proliferation,...
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Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?
Download2018-01-01
Gänzle, Michael G., Zheng, Jinshui
Sourdough is used in production of (steamed) bread as leavening agent (type I sourdoughs) or as baking improver to enhance flavour, texture, and shelf life of bread (type II sourdoughs). The long-term propagation of sourdoughs eliminates dispersal limitation and consistently leads to sourdough...
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Phytonutrient diet supplementation promotes beneficial Clostridia species and intestinal mucus secretion resulting in protection against enteric infection
Download2015
Wlodarska, Marta, Bravo, David M., Finlay, B.B., Willling, Benjamin P.
Plant extracts, or phytonutrients, are used in traditional medicine practices as supplements to enhance the immune system and gain resistance to various infectious diseases and are used in animal production as health promoting feed additives. To date, there are no studies that have assessed their...
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2015
Vahmani, Payam, Dugan, Michael E. R., Patience, John F., Juarez, Manuel, Aslhus, Jennifer L., Mapiye, Cletos, Turner, Tyler D., Zijlstra, Ruurd T., Prieto, Nuria, Beaulieu, Angela D.
Pork is the most widely eaten meat in the world, but typical feeding practices give it a high omega-6 (n-6) to omega-3 (n-3) fatty acid ratio and make it a poor source of n-3 fatty acids. Feeding pigs n-3 fatty acids can increase their contents in pork, and in countries where label claims are...