Dietary cholesterol effects on tissue cholesterol and carcass characteristics of growing pigs selected for high or low serum cholesterol /
.05), and at the 10th rib (P < .01), when adjusted for
| Main Author: | |
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1995.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | .05), and at the 10th rib (P < .01), when adjusted for (P < .01) were heavier for the high cholesterol diet groups. at an early age affects body composition and especially brain body weight, only the trimmed ham was affected by diet. Brain cholesterol concentration was higher in the high diet cholesterol diet until 6 months. Brain (P < .04) and liver cholesterol levels in the neonatal diet. The pigs were fed concentration. concentrations showed no relationship to any of the conclusive evidence is needed. Liver cholesterol was higher data provide evidence that genetically determined high or low diet. Carcass characteristics showed no significant difference for any of the treatments (P > .05). Back fat at either a high (.5%) or low (O%) cholesterol diet from birth genetics. But when data were examined as a percentage of groups (P < .03). This finding possibly indicates the ability higher due to diet, but liver percentage was not affected by in cholesterol metabolism produced by either high or low in the high diet group. Longissimus dorsi muscle, low serum cholesterol were used to determine the differences of cholesterol to cross the blood-brain barrier, but more rough and trimmed, were heavier due to diet, but not semitendinosus muscles, and subcutaneous fat cholesterol serum cholesterol coupled with a high or low cholesterol diet size and cholesterol, but has no effect on muscle cholesterol The brain and heart as a percentage' of live weight were the first rib (P < .01), at the last lumbar vertebrae (P < treatments. Mesenteric fat and leaf fat cholesterol levels Two groups of 12 pigs genetically selected for either high or until 4 weeks. They then were feed the low cholesterol diet until 8 weeks after which they were fed a high (.5%) variables, no diet x genetic interactions were seen. These weight, were affected by diet. The four lean cuts, both were statistically higher due to diet. Throughout all |
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| Item Description: | "Major subject: Nutrition". Vita. |
| Physical Description: | x, 60 leaves ; 28 cm. Also available online. Issued also on microfiche from Lange Micrographics. |
| Bibliography: | Includes bibliographical references. |