Reduction of amylose-amylopectin ratio in low-protein diets: impacts on growth performance and intestinal health in weaned pigs.

Improving the synchrony between amino acids (AAs) and glucose appearance in the blood can support the growth performance of weaned pigs fed low crude protein (CP) diet. This can be achieved by using a diet with a low amylose to amylopectin ratio (AM/AP). The aim of this experiment was to evaluate whether reducing the AM/AP by using a corn variety characterized by a high amylopectin content, in the weaning diet can sustain growth performance and improve the intestinal health of pigs fed a low CP diet.

Productive and metabolomic consequences of arginine supplementation in sows during different gestation periods in two different seasons.

Background: The prolificacy of sows (litter size at birth) has markedly increased, leading to higher post-natal mortality. Heat stress can exacerbate this issue. Arginine plays an important role in several physiological pathways; its effect on gestating sows can depend on the period of supplementation.

Changes in salivary biomarkers of stress, inflammation, redox status, and muscle damage due to Streptococcus suis infection in pigs.

Background: Streptococcus suis (S. suis) is a Gram-positive bacteria that infects pigs causing meningitis, arthritis, pneumonia, or endocarditis. This increases the mortality in pig farms deriving in severe economic losses.

Effect of Cooking with Superheated (SHS) vs. Standard Steam Oven on the Fatty Acids Profile of Different Kinds of Meat and Fish.

We compared the effect of two different kinds of steam oven-a standard (SO) and a superheated steam (SHS) oven-on four different kinds of samples: hamburgers, bovine steaks, pork steaks, and salmon fillets. Ten samples of each meat/fish were divided into three parts. Then samples were analyzed as (i) raw, (ii) cooked with SO, and (iii) cooked with SHS.