The Experts below are selected from a list of 16863 Experts worldwide ranked by ideXlab platform
Daowei Zhou - One of the best experts on this subject based on the ideXlab platform.
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meat quality fatty acid composition of tissue and Gastrointestinal Content and antioxidant status of lamb fed seed of a halophyte suaeda glauca
Meat Science, 2015Co-Authors: Rongzhen Zhong, Min Wang, Daowei ZhouAbstract:Abstract Twenty-four Merino lambs were randomly assigned to four treatments: control diet (CT) consisting of 300 g concentrates with ad libitum Leymus chinensis hay; C with 150 g (T150), 300 g (T300) and 450 g (T450) Suaeda glauca seed, respectively. Meat quality, fatty acid composition of meat and lipid tissue and antioxidant status of lamb were evaluated. Inclusion of S. glauca seeds significantly increased selenium (Se) concentrations of muscle. The proportions of C18:1 trans -11 in muscle, C18:2 n − 6, PUFA, n − 6 series fatty acids, and the ratios of P:S in rumen Contents, as well as the ratios of n − 6:n − 3 in adipose tissue, rumen and duodenum Content have been significantly ( P S. glauca seeds to lamb diets. No significant effect was found on antioxidant status. The results suggest that S. glauca seed supplementation in lamb diets may change fatty acid composition in tissues and Content of digestive tract.
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meat quality fatty acid composition of tissue and Gastrointestinal Content and antioxidant status of lamb fed seed of a halophyte suaeda glauca
Meat Science, 2015Co-Authors: Haixia Sun, Rongzhen Zhong, Min Wang, Hongjin Liu, Jing Sun, Daowei ZhouAbstract:Twenty-four Merino lambs were randomly assigned to four treatments: control diet (CT) consisting of 300g concentrates with ad libitum Leymus chinensis hay; C with 150g (T150), 300g (T300) and 450g (T450) Suaeda glauca seed, respectively. Meat quality, fatty acid composition of meat and lipid tissue and antioxidant status of lamb were evaluated. Inclusion of S. glauca seeds significantly increased selenium (Se) concentrations of muscle. The proportions of C18:1 trans-11 in muscle, C18:2 n-6, PUFA, n-6 series fatty acids, and the ratios of P:S in rumen Contents, as well as the ratios of n-6:n-3 in adipose tissue, rumen and duodenum Content have been significantly (P<0.05) improved with supplementation of S. glauca seeds to lamb diets. No significant effect was found on antioxidant status. The results suggest that S. glauca seed supplementation in lamb diets may change fatty acid composition in tissues and Content of digestive tract.
Mukund V Karwe - One of the best experts on this subject based on the ideXlab platform.
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effect of bolus viscosity on carbohydrate digestion and glucose absorption processes an in vitro study
Physics of Fluids, 2019Co-Authors: J S Karthikeyan, Deepti Salvi, Maria G Corradini, Richard D Ludescher, Mukund V KarweAbstract:Digestion is the process of breaking down food into smaller nutrient components which can be easily absorbed in the intestinal tract. The aim of this study was to experimentally investigate the influence of bolus (gastric Content) viscosity on digestion and nutrient absorption processes, using an in vitro Gastrointestinal model, the TIM-1 system. Two types of simple carbohydrates, namely, glucose and maltodextrin, were used as model foods. The initial bolus viscosity was varied (∼1 mPa·s, ∼15 mPa·s, and ∼100 mPa·s) using different glycerol-water proportions. A fluorescent molecular rotor compound (Fast Green For Coloring Food) was used to monitor viscosity changing patterns of the Gastrointestinal Content during digestion in the in vitro stomach and small intestinal sections. The digested-nutrient absorption data indicated that the initial bolus viscosity did not significantly affect the glucose absorption process in the small intestine. However, an increase in the initial bolus viscosity from ∼1 mPa·s to ∼15 mPa·s reduced the maltodextrin to glucose conversion by 35%. A further increase in the initial bolus viscosity from ∼15 mPa·s to ∼100 mPa·s did not significantly reduce the maltodextrin to glucose conversion.Digestion is the process of breaking down food into smaller nutrient components which can be easily absorbed in the intestinal tract. The aim of this study was to experimentally investigate the influence of bolus (gastric Content) viscosity on digestion and nutrient absorption processes, using an in vitro Gastrointestinal model, the TIM-1 system. Two types of simple carbohydrates, namely, glucose and maltodextrin, were used as model foods. The initial bolus viscosity was varied (∼1 mPa·s, ∼15 mPa·s, and ∼100 mPa·s) using different glycerol-water proportions. A fluorescent molecular rotor compound (Fast Green For Coloring Food) was used to monitor viscosity changing patterns of the Gastrointestinal Content during digestion in the in vitro stomach and small intestinal sections. The digested-nutrient absorption data indicated that the initial bolus viscosity did not significantly affect the glucose absorption process in the small intestine. However, an increase in the initial bolus viscosity from ∼1 mPa·s to...
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effect of bolus viscosity on carbohydrate digestion and glucose absorption processes an in vitro study
Physics of Fluids, 2019Co-Authors: J S Karthikeyan, Deepti Salvi, Maria G Corradini, Richard D Ludescher, Mukund V KarweAbstract:Digestion is the process of breaking down food into smaller nutrient components which can be easily absorbed in the intestinal tract. The aim of this study was to experimentally investigate the influence of bolus (gastric Content) viscosity on digestion and nutrient absorption processes, using an in vitro Gastrointestinal model, the TIM-1 system. Two types of simple carbohydrates, namely, glucose and maltodextrin, were used as model foods. The initial bolus viscosity was varied (∼1 mPa·s, ∼15 mPa·s, and ∼100 mPa·s) using different glycerol-water proportions. A fluorescent molecular rotor compound (Fast Green For Coloring Food) was used to monitor viscosity changing patterns of the Gastrointestinal Content during digestion in the in vitro stomach and small intestinal sections. The digested-nutrient absorption data indicated that the initial bolus viscosity did not significantly affect the glucose absorption process in the small intestine. However, an increase in the initial bolus viscosity from ∼1 mPa·s to ∼15 mPa·s reduced the maltodextrin to glucose conversion by 35%. A further increase in the initial bolus viscosity from ∼15 mPa·s to ∼100 mPa·s did not significantly reduce the maltodextrin to glucose conversion.
Rongzhen Zhong - One of the best experts on this subject based on the ideXlab platform.
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meat quality fatty acid composition of tissue and Gastrointestinal Content and antioxidant status of lamb fed seed of a halophyte suaeda glauca
Meat Science, 2015Co-Authors: Rongzhen Zhong, Min Wang, Daowei ZhouAbstract:Abstract Twenty-four Merino lambs were randomly assigned to four treatments: control diet (CT) consisting of 300 g concentrates with ad libitum Leymus chinensis hay; C with 150 g (T150), 300 g (T300) and 450 g (T450) Suaeda glauca seed, respectively. Meat quality, fatty acid composition of meat and lipid tissue and antioxidant status of lamb were evaluated. Inclusion of S. glauca seeds significantly increased selenium (Se) concentrations of muscle. The proportions of C18:1 trans -11 in muscle, C18:2 n − 6, PUFA, n − 6 series fatty acids, and the ratios of P:S in rumen Contents, as well as the ratios of n − 6:n − 3 in adipose tissue, rumen and duodenum Content have been significantly ( P S. glauca seeds to lamb diets. No significant effect was found on antioxidant status. The results suggest that S. glauca seed supplementation in lamb diets may change fatty acid composition in tissues and Content of digestive tract.
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meat quality fatty acid composition of tissue and Gastrointestinal Content and antioxidant status of lamb fed seed of a halophyte suaeda glauca
Meat Science, 2015Co-Authors: Haixia Sun, Rongzhen Zhong, Min Wang, Hongjin Liu, Jing Sun, Daowei ZhouAbstract:Twenty-four Merino lambs were randomly assigned to four treatments: control diet (CT) consisting of 300g concentrates with ad libitum Leymus chinensis hay; C with 150g (T150), 300g (T300) and 450g (T450) Suaeda glauca seed, respectively. Meat quality, fatty acid composition of meat and lipid tissue and antioxidant status of lamb were evaluated. Inclusion of S. glauca seeds significantly increased selenium (Se) concentrations of muscle. The proportions of C18:1 trans-11 in muscle, C18:2 n-6, PUFA, n-6 series fatty acids, and the ratios of P:S in rumen Contents, as well as the ratios of n-6:n-3 in adipose tissue, rumen and duodenum Content have been significantly (P<0.05) improved with supplementation of S. glauca seeds to lamb diets. No significant effect was found on antioxidant status. The results suggest that S. glauca seed supplementation in lamb diets may change fatty acid composition in tissues and Content of digestive tract.
Min Wang - One of the best experts on this subject based on the ideXlab platform.
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meat quality fatty acid composition of tissue and Gastrointestinal Content and antioxidant status of lamb fed seed of a halophyte suaeda glauca
Meat Science, 2015Co-Authors: Rongzhen Zhong, Min Wang, Daowei ZhouAbstract:Abstract Twenty-four Merino lambs were randomly assigned to four treatments: control diet (CT) consisting of 300 g concentrates with ad libitum Leymus chinensis hay; C with 150 g (T150), 300 g (T300) and 450 g (T450) Suaeda glauca seed, respectively. Meat quality, fatty acid composition of meat and lipid tissue and antioxidant status of lamb were evaluated. Inclusion of S. glauca seeds significantly increased selenium (Se) concentrations of muscle. The proportions of C18:1 trans -11 in muscle, C18:2 n − 6, PUFA, n − 6 series fatty acids, and the ratios of P:S in rumen Contents, as well as the ratios of n − 6:n − 3 in adipose tissue, rumen and duodenum Content have been significantly ( P S. glauca seeds to lamb diets. No significant effect was found on antioxidant status. The results suggest that S. glauca seed supplementation in lamb diets may change fatty acid composition in tissues and Content of digestive tract.
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meat quality fatty acid composition of tissue and Gastrointestinal Content and antioxidant status of lamb fed seed of a halophyte suaeda glauca
Meat Science, 2015Co-Authors: Haixia Sun, Rongzhen Zhong, Min Wang, Hongjin Liu, Jing Sun, Daowei ZhouAbstract:Twenty-four Merino lambs were randomly assigned to four treatments: control diet (CT) consisting of 300g concentrates with ad libitum Leymus chinensis hay; C with 150g (T150), 300g (T300) and 450g (T450) Suaeda glauca seed, respectively. Meat quality, fatty acid composition of meat and lipid tissue and antioxidant status of lamb were evaluated. Inclusion of S. glauca seeds significantly increased selenium (Se) concentrations of muscle. The proportions of C18:1 trans-11 in muscle, C18:2 n-6, PUFA, n-6 series fatty acids, and the ratios of P:S in rumen Contents, as well as the ratios of n-6:n-3 in adipose tissue, rumen and duodenum Content have been significantly (P<0.05) improved with supplementation of S. glauca seeds to lamb diets. No significant effect was found on antioxidant status. The results suggest that S. glauca seed supplementation in lamb diets may change fatty acid composition in tissues and Content of digestive tract.
J S Karthikeyan - One of the best experts on this subject based on the ideXlab platform.
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effect of bolus viscosity on carbohydrate digestion and glucose absorption processes an in vitro study
Physics of Fluids, 2019Co-Authors: J S Karthikeyan, Deepti Salvi, Maria G Corradini, Richard D Ludescher, Mukund V KarweAbstract:Digestion is the process of breaking down food into smaller nutrient components which can be easily absorbed in the intestinal tract. The aim of this study was to experimentally investigate the influence of bolus (gastric Content) viscosity on digestion and nutrient absorption processes, using an in vitro Gastrointestinal model, the TIM-1 system. Two types of simple carbohydrates, namely, glucose and maltodextrin, were used as model foods. The initial bolus viscosity was varied (∼1 mPa·s, ∼15 mPa·s, and ∼100 mPa·s) using different glycerol-water proportions. A fluorescent molecular rotor compound (Fast Green For Coloring Food) was used to monitor viscosity changing patterns of the Gastrointestinal Content during digestion in the in vitro stomach and small intestinal sections. The digested-nutrient absorption data indicated that the initial bolus viscosity did not significantly affect the glucose absorption process in the small intestine. However, an increase in the initial bolus viscosity from ∼1 mPa·s to ∼15 mPa·s reduced the maltodextrin to glucose conversion by 35%. A further increase in the initial bolus viscosity from ∼15 mPa·s to ∼100 mPa·s did not significantly reduce the maltodextrin to glucose conversion.Digestion is the process of breaking down food into smaller nutrient components which can be easily absorbed in the intestinal tract. The aim of this study was to experimentally investigate the influence of bolus (gastric Content) viscosity on digestion and nutrient absorption processes, using an in vitro Gastrointestinal model, the TIM-1 system. Two types of simple carbohydrates, namely, glucose and maltodextrin, were used as model foods. The initial bolus viscosity was varied (∼1 mPa·s, ∼15 mPa·s, and ∼100 mPa·s) using different glycerol-water proportions. A fluorescent molecular rotor compound (Fast Green For Coloring Food) was used to monitor viscosity changing patterns of the Gastrointestinal Content during digestion in the in vitro stomach and small intestinal sections. The digested-nutrient absorption data indicated that the initial bolus viscosity did not significantly affect the glucose absorption process in the small intestine. However, an increase in the initial bolus viscosity from ∼1 mPa·s to...
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effect of bolus viscosity on carbohydrate digestion and glucose absorption processes an in vitro study
Physics of Fluids, 2019Co-Authors: J S Karthikeyan, Deepti Salvi, Maria G Corradini, Richard D Ludescher, Mukund V KarweAbstract:Digestion is the process of breaking down food into smaller nutrient components which can be easily absorbed in the intestinal tract. The aim of this study was to experimentally investigate the influence of bolus (gastric Content) viscosity on digestion and nutrient absorption processes, using an in vitro Gastrointestinal model, the TIM-1 system. Two types of simple carbohydrates, namely, glucose and maltodextrin, were used as model foods. The initial bolus viscosity was varied (∼1 mPa·s, ∼15 mPa·s, and ∼100 mPa·s) using different glycerol-water proportions. A fluorescent molecular rotor compound (Fast Green For Coloring Food) was used to monitor viscosity changing patterns of the Gastrointestinal Content during digestion in the in vitro stomach and small intestinal sections. The digested-nutrient absorption data indicated that the initial bolus viscosity did not significantly affect the glucose absorption process in the small intestine. However, an increase in the initial bolus viscosity from ∼1 mPa·s to ∼15 mPa·s reduced the maltodextrin to glucose conversion by 35%. A further increase in the initial bolus viscosity from ∼15 mPa·s to ∼100 mPa·s did not significantly reduce the maltodextrin to glucose conversion.
