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Full-Text Articles in Life Sciences
Association Of A Green Tea Extract With Serum Immunoglobulin G Status And Neonatal Vitality In Newborn Dairy Calves, M. E. Reis, Melissa C. Cantor, C. M. M. Bittar, Joao H. C. Costa
Association Of A Green Tea Extract With Serum Immunoglobulin G Status And Neonatal Vitality In Newborn Dairy Calves, M. E. Reis, Melissa C. Cantor, C. M. M. Bittar, Joao H. C. Costa
Animal and Food Sciences Faculty Publications
Poor vigor at birth has been associated with reduced IgG absorption from colostrum and a reduced vitality in neonatal dairy calves. Some natural compounds, such as green tea extract, may improve vitality in compromised calves. The objective of this randomized controlled trial was to evaluate the potential of supplementing a green tea extract (15 mL) to calves to improve vigor and activity behavior for the first 72 h postnatal. Also, this study aimed to investigate the influence of green tea extract supplementation on calf serum IgG concentration and the apparent efficiency of absorption (AEA) of colostral IgG. Holstein calves (n …
Body Condition Score Change Throughout Lactation Utilizing An Automated Bcs System: A Descriptive Study, Carissa M. Truman, Magnus R. Campler, Joao H. C. Costa
Body Condition Score Change Throughout Lactation Utilizing An Automated Bcs System: A Descriptive Study, Carissa M. Truman, Magnus R. Campler, Joao H. C. Costa
Animal and Food Sciences Faculty Publications
Body condition scoring (BCS) is a traditional visual technique often using a five-point scale to non-invasively assess fat reserves in cattle. However, recent studies have highlighted the potential in automating body condition scoring using imaging technology. Therefore, the objective was to implement a commercially available automated body condition scoring (ABCS) camera system to collect data for developing a predictive equation of body condition dynamics throughout the lactation period. Holstein cows (n = 2343, parity = 2.1 ± 1.1, calving BCS = 3.42 ± 0.24), up to 300 days in milk (DIM), were scored daily using two ABCS cameras mounted …
Form Of Supplemental Selenium Affects The Expression Of Mrna Transcripts Encoding Selenoproteins, And Proteins Regulating Cholesterol Uptake, In The Corpus Luteum Of Grazing Beef Cows, Sarah N. Carr, Benjamin R. Crites, Joy L. Pate, Camilla H. K. Hughes, James C. Matthews, Phillip J. Bridges
Form Of Supplemental Selenium Affects The Expression Of Mrna Transcripts Encoding Selenoproteins, And Proteins Regulating Cholesterol Uptake, In The Corpus Luteum Of Grazing Beef Cows, Sarah N. Carr, Benjamin R. Crites, Joy L. Pate, Camilla H. K. Hughes, James C. Matthews, Phillip J. Bridges
Animal and Food Sciences Faculty Publications
Selenium (Se)-deficient soils necessitate supplementation of this mineral to the diet of forage-grazing cattle. Functionally, Se is incorporated into selenoproteins, some of which function as important antioxidants. We have previously shown that the source of supplemental Se; inorganic (sodium selenite or sodium selenate; ISe), organic (selenomethionine or selenocysteine; OSe) or 1:1 mix of ISe and OSe (MIX), provided to Angus-cross cows affects concentrations of progesterone (P4) during the early luteal phase of the estrous cycle. In this study, we sought to investigate (1) the effect of form of Se on the expression of mRNA encoding selenoproteins in the corpus luteum …
The Effect Of Batter Characteristics On Protein-Aided Control Of Fat Absorption In Deep-Fried Breaded Fish Nuggets, Lulu Cui, Jiwang Chen, Yuhuan Wang, Youling L. Xiong
The Effect Of Batter Characteristics On Protein-Aided Control Of Fat Absorption In Deep-Fried Breaded Fish Nuggets, Lulu Cui, Jiwang Chen, Yuhuan Wang, Youling L. Xiong
Animal and Food Sciences Faculty Publications
Soy protein (SP), egg white protein (EP), and whey protein (WP) at 6% w/w were individually incorporated into the batter of a wheat starch (WS) and wheat gluten (WG) blend (11:1 w/w ratio). Moisture adsorption isotherms of WS and proteins and the viscosity, rheological behavior, and calorimetric properties of the batters were measured. Batter-breaded fish nuggets (BBFNs) were fried at 170 °C for 40 s followed by 190 °C for 30 s, and pick-up of BBFNs, thermogravimetric properties of crust, and fat absorption were determined. The moisture absorption capacity was the greatest for WS, followed by WG, SP, EP, and …