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- 6Roy Berg Kinsella Research Ranch
- 6Roy Berg Kinsella Research Ranch/Journal Articles (Kinsella Ranch)
- 4Agricultural, Food and Nutritional Science, Department of
- 4Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 3Graduate Studies and Research, Faculty of
- 3Graduate Studies and Research, Faculty of/Theses and Dissertations
Allometric association between in vivo estimation of body composition during growth using deuterium dilution technique and chemical analysis of serial slaughtered pigsDownload
The objective of this study was to develop accurate mathematical-statistical functions to estimate body composition of live pigs between 20 and 140 kg weight from total body water (TBWA) determined by the deuterium dilution technique. Chemical body compositions during the growth period are...
The emergence of high-throughput genomic data provides new opportunities for genetic analysis. Especially, in terms of genetic improvement of animals, genomic tools provide new tools for animal selection, while still suffering from some statistical issues due to the high-dimension of the genomic...
Cytokine profiles in pregnant gilts experimentally infected with porcine reproductive and respiratory syndrome virus and relationships with viral load and fetal outcomeDownload
In spite of extensive research, immunologic control mechanisms against Porcine Reproductive and Respiratory Syndrome virus (PRRSv) remain poorly understood. Cytokine responses have been exhaustively studied in nursery pigs and show contradictory results. Since no detailed reports on cytokine...
Development of carcass cuts, organs, body tissue and chemical body composition during growth of pigsDownload
A serial slaughter trial was carried out to examine the developmental change of physical and chemical body composition in pigs highly selected for lean content. A total of 48 pigs (17 females and 31 castrated males) were serially slaughtered and chemically analysed. Eight pigs were slaughtered at...
The growth and distribution of fat from 163 pig carcasses were compared among five breeds (Duroc × Yorkshire (D × Y), Hampshire × Yorkshire (H × Y), Yorkshire (Y × Y), Yorkshire × Lacombe-Yorkshire (Y × L-Y) and Lacombe × Yorkshire (L × Y)) and two sex-types (barrows and gilts) over a wide range...
The growth and distribution of bone from 179 pig carcasses were compared among five breeds (Duroc x Yorkshire (DxY), Hampshire x Yorkshire (HxY), Yorkshire (YxY), Yorkshire x Lacombe-Yorkshire ffxl--Y) and Lacombe x Yorkshire (LxY)) and two sex-types (barrows and gilts) over a wide range in...
Effects of viscosity and fermentability of dietary fibre on nutrient digestibility and digesta characteristics in ileal-cannulated grower pigsDownload
Relative contributions of two functional properties, viscosity and fermentability of dietary fibre, on apparent ileal digestibility (AID), apparent total tract digestibility (ATTD), digesta passage rate, N retention and SCFA concentration have not been established. Thus, eight ileal-cannulated...
Expression of cationic amino acid transporters, carcass traits, and performance of growing pigs fed low-protein amino acid-supplemented versus high protein dietsDownload
Free amino acids (AA) appear to be absorbed faster than protein-bound AA (PB-AA). We conducted an experiment to assess the effect of feeding pigs with a partially free (F-AA) or totally PB-AA diet on expression of selected genes and performance of pigs. The expression of cationic AA transporters...
An automated, non-invasive system for monitoring of thermoregulation has the potential to mitigate swine diseases through earlier detection. Measurement of radiated temperature of groups of animals by infrared thermography (IRT) is an essential component of such a system. This study reports on...
Solvent-extracted canola meal (CM) is fed to pigs as alternative to soybean meal (SBM). The relatively high dietary fibre content in CM limit its nutritional value for swine. Canola processing could produce canola co-products with less fibre and greater fat thus increasing its nutritional value....