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Since cereals provide much of the digestible energy and considerable amounts of the protein in feeds for livestock, effects of the processing to which they are subjected are of considerable practical significance. In most developed countries, a substantial proportion of the total supply of cereals is used for feeding livestock. In the United Kingdom, the Home Grown Cereals Authority have estimated that of the 22 million tons of imported and home-produced wheat, barley, oats and maize available in 1969-70, over 13 million tons were used in animal feed (Sturgess & Reeves, I 972).Unlike human foods, economic considerations are paramount and organoleptic factors are of relatively little importance in processing cereals for livestock. Processing costs can only be incurred if they are accompanied by a more than commensurate increase in the value of the cereal. I n consequence, most of the cereals used are subjected to relatively simple processes. Recently, however, there has been increasing interest in more sophisticated processing techniques, supported by the increasing economic value of cereals and animal products and the increasing size of unit in animal production enterprises.The following factors have to be considered in any study of processing (I) species of cereal and variation within the species; ( 2 ) the particular process or processes applied; ( 3 ) species and class of animal fed; (4) relative place of the cereal processed with respect to the rest of the diet of the animal.Apart from the problems posed by the variation in the reaction of theanimal, which is often not sufficiently well-defined to allow clearcut definitions of requirements for processing, there can be appreciable differences in the physico-chemical properties within each species of cereal grain, which can interact with the process. Furthermore, the processes are often poorly controlled and their effects upon the physical and chemical properties of the grain are not completely understood. It is therefore not surprising that there is often considerable contradiction in the results relating to the application of a particular process to a particular cereal fed to a given category of animal.Four processes are considered in this paper.https://www.cambridge.org/core/terms. https://doi
Since cereals provide much of the digestible energy and considerable amounts of the protein in feeds for livestock, effects of the processing to which they are subjected are of considerable practical significance. In most developed countries, a substantial proportion of the total supply of cereals is used for feeding livestock. In the United Kingdom, the Home Grown Cereals Authority have estimated that of the 22 million tons of imported and home-produced wheat, barley, oats and maize available in 1969-70, over 13 million tons were used in animal feed (Sturgess & Reeves, I 972).Unlike human foods, economic considerations are paramount and organoleptic factors are of relatively little importance in processing cereals for livestock. Processing costs can only be incurred if they are accompanied by a more than commensurate increase in the value of the cereal. I n consequence, most of the cereals used are subjected to relatively simple processes. Recently, however, there has been increasing interest in more sophisticated processing techniques, supported by the increasing economic value of cereals and animal products and the increasing size of unit in animal production enterprises.The following factors have to be considered in any study of processing (I) species of cereal and variation within the species; ( 2 ) the particular process or processes applied; ( 3 ) species and class of animal fed; (4) relative place of the cereal processed with respect to the rest of the diet of the animal.Apart from the problems posed by the variation in the reaction of theanimal, which is often not sufficiently well-defined to allow clearcut definitions of requirements for processing, there can be appreciable differences in the physico-chemical properties within each species of cereal grain, which can interact with the process. Furthermore, the processes are often poorly controlled and their effects upon the physical and chemical properties of the grain are not completely understood. It is therefore not surprising that there is often considerable contradiction in the results relating to the application of a particular process to a particular cereal fed to a given category of animal.Four processes are considered in this paper.https://www.cambridge.org/core/terms. https://doi
In view of the high prevalence of edentulousness in developed countries, the evidence is reviewed for the effects of tooth loss on nutrition and health in the following categories of effects: mortality; food choice and nutrient intake; gastrointestinal irritation; digestion and nutrient absorption; nutritional status. The evidence indicates reduced consumption of meat, fresh fruit, and vegetables, and total energy resulting in lower Hb and vitamin C levels, increased gastrointestinal irritation and increased mortality from choking but no striking differences in digestion or nutritional status. However, most studies are not carefully controlled for other social and health factors.
Geschwure in der driisenlosen Pars proventricularis des Schweinemagens, Ulcera oesophagogastrica, werden seit etwa 20 Jahren in allen Landern mit intensiver Schweinehaltung beobachtet. Die Mehrzahl dieser Magengeschwure bleibt klinisch inapparent; gelegentlich fuhren sie jedoch zu akuten oder chronischen Blutungen in den Magen-Darmkanal oder in Ausnahmefallen zur Magenperforation. Zbl. Vet. Med., Reihe A, Bd. 23, Heft 4 18 266 EHRENSPERGER, JUCKER, PFIRTER, POHLENZ und SCHLATTER Abb. 1. Unveranderte Pars proventricularis Abb. 2. Hyperkeratose mie Ausbildung von harten Hornschildern und -zotten. Erosionen auf den Schlundrinnenwiilsten Abb. 3. Histologisches Bild der kutanen Schleimhaut der Pars proventricularis: Hyperplasie Abb. 4. Chronisches, totales Ulcus oesophagogastricum mit hohem Randwall und bindegewebig induriertem, von Blutschlieren bededctem Ulcusgrund. Glasstab in Schlundeinmiindung der Epithelschichtcn mit Mikroulcerationen. (Schwaches Trodcensystem, H. E.) Eidflufl der Futterbeschaff enheit 267 Die patbologiscb-anatomiscben Veranderungen der kutanen Schleimhaut der Pars proventricularis des Schweinemagens wurden von verschiedenen Autoren beschrieben (MUGGENBURG et al., 1964; HUNZIKER u. NICOLET, 1968; KOWALCZYK, 1970; LENGNICK, 1972; EHRENSPERGER, 1974). Die Krankheit beginnt mit Epithelhyperplasien, spater treten Hyperkeratosen hinzu. Makroskopisch fallt eine Verdickung, Verhartung, Aufrauhung mit Schollenund Zottenbildung und meistens eine Gelbfarbung der Schleimhaut auf (Abb. 2), die normalerweise weiaglanzend, zart, glatt bis leicht geffltelt ist (Abb. 1). Histologische Merkmale (Abb. 3) bestehen in einer Oberhohung des Papillarkorpers, einer Proliferation aller Epithelschichten, insbesondere des Stratum basale und spinosum sowie einer Verhornungsstorung. Diese Alterationen konnen durch Abrisse von verharteten unelastischen Hornschollen im Bereich einer degenerierten Obergangsschicht mit verlangerten Propriazotten zu Mikroulcerationen fuhren. Durch Ausweitung und Vertiefung derartiger kleinster Epitheldefekte entstehen unter der Einwirkung von Magensaft (MUGGENBURG et al., 1964) grogere Erosionen und Ulcera (Abb. 4), die bei Gefaaarrosionen zu bluten beginnen. Das Risiko einer GefaGarrosion wachst mit zunehmender Ulcustiefe und mit zunehmender Geschwindigkeit des Erosionsprozesses. Die histologischen Befunde lassen somit den Schlui3 zu, dai3 die beschriebene Epithelhyperplasie eine praeulcerative Lasion darstellt. Die Ursache des Ulcus oesophagogastricum ist nicht vollig geklart. Sicher spielen zahlreiche Faktoren eine Rolle wie erb-und rassebedingte Pradispositionen, zu Strei3-Situationen fuhrende Haltungs-und Umweltbedingungen, Pilzinfektionen und Futterungsfaktoren (O' BRIEN, 1969;KOWALCZYK, 1970;LENGNICK, 1972;EHRENSPERGER, 1974). Fiitterungsfaktoren sind von grof3er Bedeutung: Ein hoher Maisanteil, insbesondere in gelatinierter oder hitzeex-
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