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Articles 1 - 12 of 12
Full-Text Articles in Nutrition
Effects Of Bovine Maternal Nutrient Restriction On Offspring Microrna And Mrna Expression And Muscle Fiber Type, Nikole E. Ineck
Effects Of Bovine Maternal Nutrient Restriction On Offspring Microrna And Mrna Expression And Muscle Fiber Type, Nikole E. Ineck
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
For producers in more temperate areas, such as the Intermountain West, poor nutrition during the second trimester of gestation is common due to seasonal changes in forage and nutrient availability. The majority of muscle fibers are formed and adipogenesis is initiated in the second trimester, making it a critical time for skeletal muscle and adipose development in beef cattle. However, the extent to which these changes persist in the offspring postnatally is unknown. In this study, maternal nutrition was restricted during the second trimester in order to analyze the effects of maternal nutrient restriction on offspring skeletal muscle growth. Offspring …
Effects Of Feeding High-Moisture Corn Grain With Slow-Release Urea In Dairy Diets On Lactational Performance, Energy And Nitrogen Utilization, And Ruminal Fermentation Profiles By Lactating Cows, Braden M. Tye
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The objective of this experiment was to determine if nutrient utilization and energy partitioning by lactating dairy cows would differ in response to dietary corn grain (CG) types [steam-flaked corn (SFC) vs. high-moisture corn (HMC)] and to test if the types of CG would interact with slow-release urea (SRU) on lactational performance and energy utilization. Eight multiparous Holstein cows (32 ± 8.2 days-in-milk) were used in a duplicated 4 × 4 Latin square with one square consisting of ruminally cannulated cows. A 2 × 2 factorial arrangement was used to test 4 dietary treatments: SFC without SRU, SFC with SRU, …
Nutrient Utilization, Lactational Performance, And Profitability Of Dairy Cows By Feeding Protein Supplements In High-Forage Lactation Diets, Kathryn Neal
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Due to the increasing cost of soybean meal and concerns of excess N being excreted into the environment, new protein supplements have been developed. Two products that have shown potential in increasing N utilization efficiency are slow release urea (SRU; Optigen) and ruminal escape protein derived from yeast (YMP; DEMP). The objective of this study was to assess the effects of feeding these 2 supplements in high-forage [(54% of total dietary dry matter (DM)] dairy diets on nutrient utilization, feed efficiency, lactational performance of dairy cows, and their impacts on income-over feed costs. Twelve …
Influence Of Supplemental Legumes That Contain Tannins And Saponins On Intake And Diet Digestibility In Sheep Fed Grasses That Contain Alkaloids, Jacob Michael Owens
Influence Of Supplemental Legumes That Contain Tannins And Saponins On Intake And Diet Digestibility In Sheep Fed Grasses That Contain Alkaloids, Jacob Michael Owens
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
My objectives were to determine if nutritional benefits occur when animals are offered foods with compounds -- alkaloids, saponins, and tannins - that are potentially complementary. I hypothesized that food intake and digestibility increase when lambs consume plants such as alfalfa ALF that contain saponins or birdsfoot trefoil (BFT) that contain tannins when the basal diet is endophyte-infected tall fescue (TF) or reed canarygrass (RCG) both of which contain alkaloids. I predicted that the nutritional status of lambs would be enhanced if basal diets of alkaloid-containing grasses were supplemented with ALF or BFT.
Lambs fed a basal diet of either …
Rapid Effects Of 25-Hydroxyvitamin D3 On Calcium Uptake In Isolated Chick Enterocytes, Ruta Phadnis
Rapid Effects Of 25-Hydroxyvitamin D3 On Calcium Uptake In Isolated Chick Enterocytes, Ruta Phadnis
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
25-Hydroxyvitamin D3[25(OH)D3] is a metabolite of vitamin D3 that has long been considered to be an inactive precursor of the hormonally active metabolite 1,25- dihydroxyvitamin D3[l,25(OH)2D3]; consequently very few studies have addressed the potential biological activity of 25(OH)2D3. However, it is known that 100 nM 25(OH)2D3 increases calcium transport in the perfused duodenal loop of the chicken to 200% of controls within 20 minutes. The hypothesis of the current study is that 25(OH)2D3 may be a hormonally active metabolite …
Physiological Importance Of 1,25(Oh)2D3 Membrane-Initiated And Nuclear Actions In Chickens As A Function Of Growth, And Maturation In Male And Female Chickens, Birgitta Larsson
Physiological Importance Of 1,25(Oh)2D3 Membrane-Initiated And Nuclear Actions In Chickens As A Function Of Growth, And Maturation In Male And Female Chickens, Birgitta Larsson
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
It is well established that l,25(OH)2D3 is a major regulator of calcium homeostasis. The steroid exerts its effects on its target organs by two mechanisms, a slow mechanism mediated by nuclear vitamin D receptors (nVDR), and a rapid mechanism mediated by the l,25(OH)2D3 membrane-associated rapid response steroid binding protein (l,25D3-MARRS bp). In this dissertation, the physiological relevance of membrane initiated steroid signaling was investigated by studying the correlation of age in male and female chickens with the magnitude of responses to l,25(OH)2D3 in duodena from 7-, 14-, 28-, and …
Variations In The Coagulation Properties Of Milk From Individual Cows, Leslie M. Okigbo
Variations In The Coagulation Properties Of Milk From Individual Cows, Leslie M. Okigbo
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Milk samples from fifty individual Holstein cows at the Utah State University Dairy Farm were tested monthly for 10 months for total protein, casein, fat, somatic cells and pH. A new instrument (Foss Formagraph) was used to measure the coagulation properties of the samples. Simulated cheese making procedures were utilized to measure recovery of fat and protein. All the data were statistically analyzed in relation to individual animals, stage of lactation, number of lactation and milk yield.
Significant variations in clotting time and curd firmness were observed in relation to period of lactation, season, individual cow difference, and milk pH. …
Forage Selection And Nutrition Of Sheep And Goats Grazing In The Tunisian Pre-Sahara, Rudolfo Ricardo Griego
Forage Selection And Nutrition Of Sheep And Goats Grazing In The Tunisian Pre-Sahara, Rudolfo Ricardo Griego
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Nomadic pastoralism has been the traditional method of utilizing grazing resources in arid and semi-arid regions of Africa. However, increased sedentarization accompanied by growing human and animal populations during the past two decades is thought to be accelerating the desertification process, or desert expansion. The specific interactions of the grazing animal with this process has been speculated upon but not studied in detail. A comparative study was initiated during the spring grazing season of 1974 to determine sheep and goat nutritional and production responses, as well as patterns of vegetative selection and utilization under the pastoral system currently employed in …
Manufacture Of Monterey Cheese From Preacidified Milk, Faisal O. Mohamed
Manufacture Of Monterey Cheese From Preacidified Milk, Faisal O. Mohamed
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Whole milk acidified to pH 5.3 with hydrochloric acid was used for the manufacture of Monterey cheese. The milk was inoculated with one and one-half percent lactic starter and set with 12.5 ml rennet per 1000 pounds of milk. Normal washing treatments resulted in cheese with moisture in excess of 44 percent. Moisture content was brought below 44 percent by using wash water at a temperature such that the water-curd-whey mixture was 35 C. The pH of cheese made by preacidification was all between 5.21 and 5.09. No acid defects were encountered. Preacidification eliminated chance of spoilage or losses caused …
A Study Of The Use Of The Hydrogen Peroxide-Catalase Treatment Of Milk In The Manufacture Of A Reduced Fat, Cheddar-Like Cheese, Lamar John Johnson
A Study Of The Use Of The Hydrogen Peroxide-Catalase Treatment Of Milk In The Manufacture Of A Reduced Fat, Cheddar-Like Cheese, Lamar John Johnson
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Nutritionists, the medical profession, and the public in general have become increasingly interested in low fat food products. Cheddar cheese, as it is now made, has a high caloric value and therefore may be discriminated against in some diets. The production of a reduced fat cheddar-like cheese would be of importance to the cheese industry by providing a reduced fat, high protein product.
The chemical nature of the casein furnishes the foundation for the body and texture in cheese. The body and texture of typical cheddar cheese is influenced principally by its fat and moisture content.
The use of hydrogen …
Effects On Urinary Metabolites Of Rats Fed Various Edible Fats, Cleve R. Winkel
Effects On Urinary Metabolites Of Rats Fed Various Edible Fats, Cleve R. Winkel
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
For many years, substitutes for butterfat have been the subject of much controversy. Their acceptance as being nutritionally equal to butterfat has often been question. The importance of this problem lies primarily in its economic and nutritional significance.
A recent study of public attitudes toward dairy products conducted by Alfred Politz Research, Inc. for the American Dairy Association, shows that 48.4 per cent of the population believed that butter is a more nutritions food than oleomargarine. Only 6 per cent thought that oleomargarine is more nutritious while 27.2 per cent believed they are about the same. The remainder, 18.4 per …
The Influence Of Amounts Of Propionibacterium Shermanii On Eye Formation And Flavor Of Swiss Cheese, Dan G. Turner
The Influence Of Amounts Of Propionibacterium Shermanii On Eye Formation And Flavor Of Swiss Cheese, Dan G. Turner
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Swiss cheese has been rightly called "king of the cheeses." It has been prized the world over for its stately appearance and sweet "hazelnut" flavor. In grading Swiss cheese, these two things,appearance and flavor, are important considerations in determining the cheese score. Appearance is judges according to the number, type, and size of eyes present in the cheese, with color and body and texture also considered. Flavor is judges according to the degree of sweetness and the amount and kinds of off flavors present.
In the past, there has been considerable variation in the quality of the Swiss cheese produces. …