79 Effects of Age at First Breeding and Dietary Energy Level during the Rearing Period of Replacement Gilts.

2018 ◽  
Vol 96 (suppl_2) ◽  
pp. 41-41
Author(s):  
A Hosseindoust ◽  
Y Choi ◽  
S Oh ◽  
M Kim ◽  
K Y Kim ◽  
...  
Keyword(s):  
Energy Level ◽  
Dietary Energy ◽  
Age At First Breeding

scholarly journals Effect of precalving and postcalving dietary energy level on performance and blood metabolite concentrations of dairy cows throughout lactation

2011 ◽  
Vol 94 (2) ◽  
pp. 808-823 ◽  
Author(s):  
R.A. Law ◽  
F.J. Young ◽  
D.C. Patterson ◽  
D.J. Kilpatrick ◽  
A.R.G. Wylie ◽  
...  
Keyword(s):  
Energy Level ◽  
Dairy Cows ◽  
Dietary Energy ◽  
Blood Metabolite ◽  
Metabolite Concentrations

Realimentation of Cull Range Cows. I. Effect of Final Body Condition and Dietary Energy Level on Rate, Efficiency and Composition of Gains

1979 ◽  
Vol 48 (4) ◽  
pp. 913-918 ◽  
Author(s):  
R. S. Swingle ◽  
C. B. Roubicek ◽  
R. A. Wooten ◽  
J. A. Marchello ◽  
F. D. Dryden
Keyword(s):  
Energy Level ◽  
Body Condition ◽  
Dietary Energy

scholarly journals Effects of Dietary Energy Level and Slaughter Weight on Growth Performance and Grades and Quality Traits of the Carcass in Finishing Pigs

2009 ◽  
Vol 51 (2) ◽  
pp. 143-154 ◽  
Author(s):  
Man-Jong Park ◽  
Jin-Yeun Jeong ◽  
Duck-Min Ha ◽  
Jeong-Cheol Han ◽  
Tae-Geon Sim ◽  
...  
Keyword(s):  
Energy Level ◽  
Growth Performance ◽  
Quality Traits ◽  
Dietary Energy ◽  
Finishing Pigs ◽  
Slaughter Weight

scholarly journals The Effect of Temperature, Dietary Energy Level, and Corn Particle Size on Broiler Performance

1992 ◽  
Vol 71 (4) ◽  
pp. 618-624 ◽  
Author(s):  
B.D. LOTT ◽  
E.J. DAY ◽  
J.W. DEATON ◽  
J.D. MAY
Keyword(s):  
Particle Size ◽  
Energy Level ◽  
Effect Of Temperature ◽  
Dietary Energy ◽  
Broiler Performance ◽  
Corn Particle Size

scholarly journals Effects of dietary energy levels using calcium salts of fatty acids on nutritive value of diets and milk quality in peripartum dairy goats

2014 ◽  
Vol 38 (3) ◽  
pp. 286-294 ◽  
Author(s):  
Rodrigo de Souza ◽  
Claudete Regina Alcalde ◽  
Bruna Hygino ◽  
Bruna Susan de Labio Molina ◽  
Geraldo Tadeu dos Santos ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Body Weight ◽  
Energy Level ◽  
Milk Fat ◽  
Dry Matter ◽  
Nutritive Value ◽  
Energy Levels ◽  
Milk Quality ◽  
Dietary Energy ◽  
Dairy Goats

Peripartum is a critical period for dairy goats, as dry matter intake (DMI) is not enough to supply the energy requirement for foetal growth and subsequent lactation. The objective of this study was to evaluate the use of calcium salts of fatty acids (CSFA) to increase dietary energy level of peripartum dairy goats and its effects on nutritive value of diets and milk quality. Twenty multiparous Saanen goats (body weight 63.5±10.3 kg) were distributed in a completely randomised design in four treatments at the following dietary energy levels: 2.6 Mcal of metabolisable energy per kg of dry matter (Mcal ME/kg DM) - control diet; and 2.7, 2.8, and 2.9 Mcal/kg DM - with added CSFA. Goats were housed in individual stalls and evaluated in the peripartum period, by measuring body weight (BW), DMI, dry matter and nutrient digestibility of diets, blood composition, and milk quality and yield. Increasing dietary energy level to 2.9 Mcal ME/kg DM had no effect on BW and did not limit DMI. CSFA supplementation increased intake of total digestible nutrients and did not affect fibre digestion. Blood triglycerides and cholesterol concentration increased with CSFA addition. The treatments had no effect on milk yield and composition; however, CSFA supplementation changed the fatty acid concentration of milk fat, increasing levels of polyunsaturated and essential fatty acids. In conclusion, peripartum dairy goats supplemented with CSFA to increase dietary energy level up to 2.9 Mcal ME/kg DM had a greater supply of total digestible nutrients and showed altered fatty acid concentration of milk fat.

Broiler Breeder Age and Dietary Energy Level on Performance and Pancreas Lipase and Trypsin Activities of 7-days Old Chicks

2004 ◽  
Vol 3 (3) ◽  
pp. 234-237 ◽  
Author(s):  
Alex Maiorka . ◽  
Ana Vitoria Fischer . ◽  
Elizabeth Santin . ◽  
Joao Martins Pizauro . ◽  
Marcos Macari .
Keyword(s):  
Energy Level ◽  
Dietary Energy ◽  
Broiler Breeder

Effects of Dietary Energy Level and Supplemental Protein Source on Performance of Growing Steers and Nutrient Digestibility and Nitrogen Balance in Lambs

1987 ◽  
Vol 65 (3) ◽  
pp. 658-668 ◽  
Author(s):  
N. R. Merchen ◽  
D. E. Darden ◽  
L. L. Berger ◽  
G. C. Fahey ◽  
E. C. Titgemeyer ◽  
...  
Keyword(s):  
Energy Level ◽  
Nitrogen Balance ◽  
Nutrient Digestibility ◽  
Protein Source ◽  
Dietary Energy ◽  
Supplemental Protein

Control of Dietary Energy Level and dl-alpha-Tocopheryl Acetate Treatment Can Improve the Lipid Composition of Lamb Meat

2003 ◽  
Vol 73 (3) ◽  
pp. 171-179 ◽  
Author(s):  
Salvatori ◽  
Maiorano ◽  
Pantaleo ◽  
Brienza ◽  
Filetti ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Vitamin E ◽  
Energy Level ◽  
Shelf Life ◽  
Low Energy ◽  
Tocopheryl Acetate ◽  
Dietary Energy ◽  
Lamb Meat ◽  
Total Fat

A diet rich in saturated fatty acids promotes plasmatic cholesterol levels and coronary disease in humans, whereas a high intake of polyunsaturated fatty acids reduces atheromatous plaque thickness. This study aimed at establishing a dietary energy level, which combined with intramuscular vitamin E treatment, would improve the nutritional lipid quality and shelf-life of lamb meat. Twenty male lambs were evaluated in a 2 × 2 factorial experiment: they were fed a low- and normal-energy diet (0.85 and 1.00 UFV NE/kg DM, respectively), and were injected intramuscularly with 0 and 150 IU dl-alpha-tocopheryl acetate/weekly for eight weeks. Thereafter, total fat, cholesterol, fatty acid profile, and lipostability were measured in meat samples. Meat total fat was significantly reduced by low energy intake diet and vitamin E administration. Cholesterol was significantly lower in meat from lambs fed the 0.85 UFV NE/kg DM diet. Vitamin E treatment increased linoleic acid percent values and decreased myristic acid levels. Moreover, linoleic acid percentage was inversely correlated with muscle total fat concentration. Meat sensitivity to lipoperoxidation was inversely correlated with muscle vitamin E concentration. This study demonstrates that nutritional characteristics and shelf-life of meat benefit from a low-energy diet and intramuscular vitamin E treatment.

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