Energy intake prepartum is critically important to health, milk performance, and profitability of dairy cows. The objective of this study was to determine the effect of reduced energy density of dose-up diets on dry m...Energy intake prepartum is critically important to health, milk performance, and profitability of dairy cows. The objective of this study was to determine the effect of reduced energy density of dose-up diets on dry matter intake （DMI）, lactation performance and energy balance （EB） in multiparous Holstein cows which were housed in a free-stall barn and fed for ad libitum intake. Thirty-nine dry cows were blocked and assigned randomly to three groups fed a high energy density diet [HD, n = 13; 6.8 MJ of net energy for lactation （NEL）/kg; 14.0% crude protein （CP） ], or a middle energy density diet （MD, n = 13; 6.2 MJ NEh/kg; 14.0% CP）, or a low energy density diet （LD, n = 13; 5.4 MJ NEh/kg; 14.0% CP） from d 21 before expected day of calving. After parturition, all cows were fed the same lactation diet to d 70 in milk （DIM）. The DMI and NEE intake prepartum were decreased by the reduced energy density diets （P 〈 0.05）. The LD group consumed 1.3 last 24 h before calving. The milk yield and the postpartum kg/d （DM） more diet compared with HD group in the DMI were increased by the reduced energy density diet prepartum （P 〈 0.05）. The changes in BCS and BW prepartum and postpartum were not affected by prepartum diets HD group had higher milk fat content and lower lactose content compared with LD group during the first 3 wk of lactation （P 〈 0.05）. The energy consumption for HD, MD and LD groups were 149.8%, 126.2% and 101.1 % of their calculated energy requirements prepartum （P 〈 0.05）, and 72.7%, 73.1% and 7.5.2% during the first 4 wk postpartum, respectively. In conclusion, the low energy density prepartum diet was effective in controlling NF_L intake prepartum, and was beneficial in increasing DMI and milk yield, and alleviating negative EB postpartum.展开更多
Background Dietary fat is important for energy provision and immune function of lactating sows and their progeny.However,knowledge on the impact of fat on mammary transcription of lipogenic genes,de novo fat synthesis...Background Dietary fat is important for energy provision and immune function of lactating sows and their progeny.However,knowledge on the impact of fat on mammary transcription of lipogenic genes,de novo fat synthesis,and milk fatty acid(FA)output is sparse in sows.This study aimed to evaluate impacts of dietary fat levels and FA composition on these traits in sows.Forty second-parity sows(Danish Landrace×Yorkshire)were assigned to 1 of 5 dietary treatments from d 108 of gestation until weaning(d 28 of lactation):low-fat control diet(3%added animal fat);or 1 of 4 high-fat diets with 8%added fat:coconut oil(CO),fish oil(FO),sunflower oil(SO),or 4%octanoic acid plus 4%FO(OFO).Three approaches were taken to estimate de novo milk fat synthesis from glucose and body fat.Results Daily intake of FA was lowest in low-fat sows within fat levels(P<0.01)and in OFO and FO sows within highfat diets(P<0.01).Daily milk outputs of fat,FA,energy,and FA-derived carbon reflected to a large extent the intake of those.On average,estimates for de novo fat synthesis were 82 or 194 g/d from glucose according to method 1 or 2 and 255 g de novo+mobilized FA/d according to method 3.The low-fat diet increased mammary FAS expression(P<0.05)and de novo fat synthesis(method 1;P=0.13)within fat levels.The OFO diet increased de novo fat synthesis(method 1;P<0.05)and numerically upregulated mammary FAS expression compared to the other high-fat diets.Across diets,a daily intake of 440 g digestible FA minimized milk fat originating from glucose and mobilized body fat.Conclusions Sows fed diets with low-fat or octanoic acid,through upregulating FAS expression,increased mammary de novo fat synthesis whereas the milk FA output remained low in sows fed the low-fat diet or high-fat OFO or FO diets,indicating that dietary FA intake,dietary fat level,and body fat mobilization in concert determine de novo fat synthesis,amount and profiles of FA in milk.展开更多
A degree centigrade fall or rise in body temperature of broiler chickens is sufficient to reduce performance, alter sound physiological state and divert nutritional metabolism in quest for ensuring thermal balance. Th...A degree centigrade fall or rise in body temperature of broiler chickens is sufficient to reduce performance, alter sound physiological state and divert nutritional metabolism in quest for ensuring thermal balance. Thermoregulatory mechanisms of newly hatched chicks are poorly developed, and fluctuations in brooding temperature coupled with severe environmental temperatures in the tropics could threaten the survivability, production and economic integrity of fast-growing strains of broilers. However, information on the effect of sharp fluctuations in body temperature on nutrient intake and European production index (EPI) of broilers fed dietary electrolytes is scanty and thus investigated. Using a total of 300, one-day-old unsexed broiler chicks (Arbor Acre) that were randomly allotted to six dietary treatments (T1-210, T2-240, T3270, T4-300, T5-330 and T6-360 mEq/kg electrolyte balance), data on performance characteristics and their correlations with body temperature and EPI at prestarter, starter and finisher phases were determined using standard procedures. Data were analysed using descriptive statistics and ANOVA at α = 0.05. At prestarter phase, feed intake (FI) had a strong and positive relationship with protein intake (r = 1.00;p < 0.01), EPI (r = 0.96;p < 0.01) and potassium (K) intake (r = 0.66;p < 0.01), but was negatively correlated with temperature change (r = ?0.39;p < 0.05). However, FI was not significantly correlated with body weight (BW), body weight gain (BWG), sodium (Na) and water intake. At starter phase, EPI was positively correlated to K intake (r = 0.38;p < 0.05), but not Na and chloride (Cl) intake. European production index of starter chicks could be enhanced by increasing the level of K intake through dietary supplementation up to 1.02%. Weight gain was adversely affected by sharp changes in temperature at finisher phase. Increase in water intake may not be a remedial tool in lowering sharp fluctuations in body temperature. However, sharp fluctuation in body temperature of broilers was reduced with DEB of 330, 270 and 240 mEq/kg at prestarter, starter and finisher phases, respectively.展开更多
Background: A balanced diet with a low glycemic index (GI) plays an important role in controlling and managing type 2 diabetes mellitus (T2DM). Here, we compared the GI of 2 flavors (vanilla and chocolate) of diabetes...Background: A balanced diet with a low glycemic index (GI) plays an important role in controlling and managing type 2 diabetes mellitus (T2DM). Here, we compared the GI of 2 flavors (vanilla and chocolate) of diabetes-specific nutritional (DSN) supplements to its comparator in healthy Indian adults under fasting conditions. Methods: This study was a 39-day open-label, non-comparative, single-center trial involving healthy adults aged between 18 to 45 years. The subjects received equal doses of 2 DSN powder (Treatments A and B), the comparator product (Treatment C), and dextrose monohydrate as a reference (Treatment R). Doses were administered as per the dosing schedule, after an overnight fast for 10 hours, with 2 intervening non-dosing days. Blood samples were collected on the dosing days to assess changes in capillary blood glucose levels. The primary endpoint of the study was the mean GI of Treatments A, B, and C (Defined as low: GI ≤ 55;medium: 55 GI ≤ 70;High: GI > 70), generated using the incremental area under the curve (AUC<sub>i</sub>) methodology. Safety was assessed throughout the study. Values of all study parameters were represented in ±SD or standard deviation. Results: Fourteen adult male subjects with a mean age of 29.42 ± 4.46 years, and a body mass index of 22.0 ± 1.95 Kg/m<sup>2</sup>, were enrolled in the study. The mean AUC<sub>i</sub> for treatments A, B, and C were 104 ± 10, 111 ± 12, and 87 ± 12 mmol min/L, respectively and for Treatment R it was 276 ± 16, 319 ± 28 and 338 ± 25 mmol min/L for Days 1, 6 and 8, respectively. The mean GI of Treatment A was 33 ± 3, Treatment B was 35 ± 3 and Treatment C was 29 ± 5;all GI means were ≤55. Mild adverse events were reported in 2 (14.3%) subjects. No serious adverse events or deaths were reported in the study. All treatments were well tolerated by the subjects. Conclusion: The glycemic index of both test products and comparator was low (i.e., GI 55) as per ISO 26642:2010 standard.展开更多
Hyaluronic acid (HA) preparations have emerged as pivotal components in contemporary dentistry, gaining widespread recognition for their multifaceted roles in various biological functions. Extensive literature undersc...Hyaluronic acid (HA) preparations have emerged as pivotal components in contemporary dentistry, gaining widespread recognition for their multifaceted roles in various biological functions. Extensive literature underscores the significance of HA in maintaining tissue water balance, fostering cell proliferation, promoting rapid cell migration, influencing cell differentiation during organism development, and facilitating tissue regeneration. Notably, HA’s interactions with cell surface receptors contribute to the viscosity of synovial fluid, activate the immune system, and enhance cartilage elasticity. Beyond these established functions, HA has also been investigated for its potential involvement in determining and studying the hormetic effects of radon water, adding a novel dimension to its applications in dental research. A thorough exploration of existing studies reveals a nuanced understanding of how HA interventions impact the outcomes of dental procedures. The comprehensive scope of these investigations allows for a more accurate assessment of the potential effectiveness of specific interventions and provides valuable insights into post-procedural prognoses for individual patients. This synthesis of literature serves as the foundation for elucidating the intricate interplay between HA, radon exposure, and their relevance in modern dental practices.展开更多
基金financially supported by National Natural Science Foundation of China(31272469,31372334)China Agriculture Research System(CARS-37)
文摘Energy intake prepartum is critically important to health, milk performance, and profitability of dairy cows. The objective of this study was to determine the effect of reduced energy density of dose-up diets on dry matter intake （DMI）, lactation performance and energy balance （EB） in multiparous Holstein cows which were housed in a free-stall barn and fed for ad libitum intake. Thirty-nine dry cows were blocked and assigned randomly to three groups fed a high energy density diet [HD, n = 13; 6.8 MJ of net energy for lactation （NEL）/kg; 14.0% crude protein （CP） ], or a middle energy density diet （MD, n = 13; 6.2 MJ NEh/kg; 14.0% CP）, or a low energy density diet （LD, n = 13; 5.4 MJ NEh/kg; 14.0% CP） from d 21 before expected day of calving. After parturition, all cows were fed the same lactation diet to d 70 in milk （DIM）. The DMI and NEE intake prepartum were decreased by the reduced energy density diets （P 〈 0.05）. The LD group consumed 1.3 last 24 h before calving. The milk yield and the postpartum kg/d （DM） more diet compared with HD group in the DMI were increased by the reduced energy density diet prepartum （P 〈 0.05）. The changes in BCS and BW prepartum and postpartum were not affected by prepartum diets HD group had higher milk fat content and lower lactose content compared with LD group during the first 3 wk of lactation （P 〈 0.05）. The energy consumption for HD, MD and LD groups were 149.8%, 126.2% and 101.1 % of their calculated energy requirements prepartum （P 〈 0.05）, and 72.7%, 73.1% and 7.5.2% during the first 4 wk postpartum, respectively. In conclusion, the low energy density prepartum diet was effective in controlling NF_L intake prepartum, and was beneficial in increasing DMI and milk yield, and alleviating negative EB postpartum.
基金Financially supported by the Danish Council for Independent Research,Technology and Production Sciences (Copenhagen K,Denmark)。
文摘Background Dietary fat is important for energy provision and immune function of lactating sows and their progeny.However,knowledge on the impact of fat on mammary transcription of lipogenic genes,de novo fat synthesis,and milk fatty acid(FA)output is sparse in sows.This study aimed to evaluate impacts of dietary fat levels and FA composition on these traits in sows.Forty second-parity sows(Danish Landrace×Yorkshire)were assigned to 1 of 5 dietary treatments from d 108 of gestation until weaning(d 28 of lactation):low-fat control diet(3%added animal fat);or 1 of 4 high-fat diets with 8%added fat:coconut oil(CO),fish oil(FO),sunflower oil(SO),or 4%octanoic acid plus 4%FO(OFO).Three approaches were taken to estimate de novo milk fat synthesis from glucose and body fat.Results Daily intake of FA was lowest in low-fat sows within fat levels(P<0.01)and in OFO and FO sows within highfat diets(P<0.01).Daily milk outputs of fat,FA,energy,and FA-derived carbon reflected to a large extent the intake of those.On average,estimates for de novo fat synthesis were 82 or 194 g/d from glucose according to method 1 or 2 and 255 g de novo+mobilized FA/d according to method 3.The low-fat diet increased mammary FAS expression(P<0.05)and de novo fat synthesis(method 1;P=0.13)within fat levels.The OFO diet increased de novo fat synthesis(method 1;P<0.05)and numerically upregulated mammary FAS expression compared to the other high-fat diets.Across diets,a daily intake of 440 g digestible FA minimized milk fat originating from glucose and mobilized body fat.Conclusions Sows fed diets with low-fat or octanoic acid,through upregulating FAS expression,increased mammary de novo fat synthesis whereas the milk FA output remained low in sows fed the low-fat diet or high-fat OFO or FO diets,indicating that dietary FA intake,dietary fat level,and body fat mobilization in concert determine de novo fat synthesis,amount and profiles of FA in milk.
文摘A degree centigrade fall or rise in body temperature of broiler chickens is sufficient to reduce performance, alter sound physiological state and divert nutritional metabolism in quest for ensuring thermal balance. Thermoregulatory mechanisms of newly hatched chicks are poorly developed, and fluctuations in brooding temperature coupled with severe environmental temperatures in the tropics could threaten the survivability, production and economic integrity of fast-growing strains of broilers. However, information on the effect of sharp fluctuations in body temperature on nutrient intake and European production index (EPI) of broilers fed dietary electrolytes is scanty and thus investigated. Using a total of 300, one-day-old unsexed broiler chicks (Arbor Acre) that were randomly allotted to six dietary treatments (T1-210, T2-240, T3270, T4-300, T5-330 and T6-360 mEq/kg electrolyte balance), data on performance characteristics and their correlations with body temperature and EPI at prestarter, starter and finisher phases were determined using standard procedures. Data were analysed using descriptive statistics and ANOVA at α = 0.05. At prestarter phase, feed intake (FI) had a strong and positive relationship with protein intake (r = 1.00;p < 0.01), EPI (r = 0.96;p < 0.01) and potassium (K) intake (r = 0.66;p < 0.01), but was negatively correlated with temperature change (r = ?0.39;p < 0.05). However, FI was not significantly correlated with body weight (BW), body weight gain (BWG), sodium (Na) and water intake. At starter phase, EPI was positively correlated to K intake (r = 0.38;p < 0.05), but not Na and chloride (Cl) intake. European production index of starter chicks could be enhanced by increasing the level of K intake through dietary supplementation up to 1.02%. Weight gain was adversely affected by sharp changes in temperature at finisher phase. Increase in water intake may not be a remedial tool in lowering sharp fluctuations in body temperature. However, sharp fluctuation in body temperature of broilers was reduced with DEB of 330, 270 and 240 mEq/kg at prestarter, starter and finisher phases, respectively.
文摘Background: A balanced diet with a low glycemic index (GI) plays an important role in controlling and managing type 2 diabetes mellitus (T2DM). Here, we compared the GI of 2 flavors (vanilla and chocolate) of diabetes-specific nutritional (DSN) supplements to its comparator in healthy Indian adults under fasting conditions. Methods: This study was a 39-day open-label, non-comparative, single-center trial involving healthy adults aged between 18 to 45 years. The subjects received equal doses of 2 DSN powder (Treatments A and B), the comparator product (Treatment C), and dextrose monohydrate as a reference (Treatment R). Doses were administered as per the dosing schedule, after an overnight fast for 10 hours, with 2 intervening non-dosing days. Blood samples were collected on the dosing days to assess changes in capillary blood glucose levels. The primary endpoint of the study was the mean GI of Treatments A, B, and C (Defined as low: GI ≤ 55;medium: 55 GI ≤ 70;High: GI > 70), generated using the incremental area under the curve (AUC<sub>i</sub>) methodology. Safety was assessed throughout the study. Values of all study parameters were represented in ±SD or standard deviation. Results: Fourteen adult male subjects with a mean age of 29.42 ± 4.46 years, and a body mass index of 22.0 ± 1.95 Kg/m<sup>2</sup>, were enrolled in the study. The mean AUC<sub>i</sub> for treatments A, B, and C were 104 ± 10, 111 ± 12, and 87 ± 12 mmol min/L, respectively and for Treatment R it was 276 ± 16, 319 ± 28 and 338 ± 25 mmol min/L for Days 1, 6 and 8, respectively. The mean GI of Treatment A was 33 ± 3, Treatment B was 35 ± 3 and Treatment C was 29 ± 5;all GI means were ≤55. Mild adverse events were reported in 2 (14.3%) subjects. No serious adverse events or deaths were reported in the study. All treatments were well tolerated by the subjects. Conclusion: The glycemic index of both test products and comparator was low (i.e., GI 55) as per ISO 26642:2010 standard.
文摘Hyaluronic acid (HA) preparations have emerged as pivotal components in contemporary dentistry, gaining widespread recognition for their multifaceted roles in various biological functions. Extensive literature underscores the significance of HA in maintaining tissue water balance, fostering cell proliferation, promoting rapid cell migration, influencing cell differentiation during organism development, and facilitating tissue regeneration. Notably, HA’s interactions with cell surface receptors contribute to the viscosity of synovial fluid, activate the immune system, and enhance cartilage elasticity. Beyond these established functions, HA has also been investigated for its potential involvement in determining and studying the hormetic effects of radon water, adding a novel dimension to its applications in dental research. A thorough exploration of existing studies reveals a nuanced understanding of how HA interventions impact the outcomes of dental procedures. The comprehensive scope of these investigations allows for a more accurate assessment of the potential effectiveness of specific interventions and provides valuable insights into post-procedural prognoses for individual patients. This synthesis of literature serves as the foundation for elucidating the intricate interplay between HA, radon exposure, and their relevance in modern dental practices.
