The spontaneous rhythmic patterns of food and water intake in the dog during periods of 24 hr have been studied under three experimental conditions: natural light, continuous light and artificial light with day and night sequences. Under natural light there is a rhythmic pattern in the frequency of food intake and the amount of food consumed. During the night, periods of food consumption are numerous and the amount of food ingested is significant. During the day both the number of periods of food intake and the amount of food consumed is less. Similar results were obtained under continuous light. Under artificial light, with day and night sequences, there is a tendency to equalize the amount of food consumed through the 24 hr. This produced a displacement of frequency curves. In these three situations there seems to be an important relationship between the amount of food consumed and the time intervals following periods of food intake. Generally, similar results were obtained for water intake.
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http://dx.doi.org/10.1016/0031-9384(75)90140-7 | DOI Listing |
J Appl Anim Welf Sci
January 2025
Department of Animal and Rangeland Sciences, Oregon State University, Corvallis, OR, USA.
Grazing is usually associated with higher well-being in dairy cows. However, current research on the welfare of grazing cows lacks validation via blood profiling. We monitored four dairy farms that seasonally graze in the temperate North American Pacific Northwest, USA, to address this gap.
View Article and Find Full Text PDFGut Microbes
December 2025
Gastroenterology Unit, IRCCS Azienda Ospedaliero-Universitaria di Bologna, Bologna, Italy.
Irritable bowel syndrome (IBS) is a multifactorial condition with heterogeneous pathophysiology, including intestinal permeability alterations. The aim of the present study was to assess the ability of a probiotic blend (PB) consisting of two strains (CECT7484 and CECT7485) and one strain of (CECT7483) to recover the permeability increase induced by mediators from IBS mucosal biopsies and to highlight the underlying molecular mechanisms. Twenty-one IBS patients diagnosed according to ROME IV criteria (11 IBS-D and 10 IBS-M) and 7 healthy controls were enrolled.
View Article and Find Full Text PDFCurr Res Food Sci
December 2024
Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai, 200092, China.
In this work, three types of benzenedialdehydes (1,2-, 1,3-, and 1,4-BDAs) were used to prepare BDA-crosslinked gelatin nanoparticles and the 1,2-BDA-crosslinked gelatin nanoparticle was explored to stabilize fish oil-loaded Pickering emulsions. The nanoparticle preparation was dependent on both pH and crosslinker types. 1,2-BDA and preparation pH of 12.
View Article and Find Full Text PDFAquac Nutr
January 2025
School of Fisheries, Aquaculture and Aquatic Sciences, Auburn University, Auburn, Alabama 36849, USA.
Biofloc technology is an aquaculture production system that has gained popularity with tilapia production. Probiotics provide benefits for the host and/or aquatic environments by both regulating and modulating microbial communities and their metabolites. When a probiotic feed is combined with a biofloc system, the production amount may be improved through better fish growth, disease resistance, and/or improved water quality by reducing organic matter and stabilizing metrics such as pH and components of the nitrogen cycle.
View Article and Find Full Text PDFHeliyon
January 2025
Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Lahijan, Iran.
This research aimed to produce a multifunctional bread by adding hydrothermally processed rice bran (RB), green tea extract (GTE), and rosemary extract (RE). In the first step, hydrothermal processing was used to reduce the amount of phytic acid in RB, which decreased by 55 %. Based on the acrylamide amount, texture profile analysis, and color parameters, 3 % RB was selected as the optimum concentration in the bread formulation.
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