Belly-nosing in early-weaned piglets is not influenced by diet quality or the presence of milk in the diet.

2001 ◽  
Vol 79 (1) ◽  
pp. 73 ◽  
Author(s):  
J M Gardner ◽  
C F de Lange ◽  
T M Widowski
Keyword(s):  
Diet Quality ◽  
Weaned Piglets ◽  
Belly Nosing

The influence of a barrier on the behaviour and growth of early-weaned piglets

1992 ◽  
Vol 1992 ◽  
pp. 140-140
Author(s):  
N.K. Waran ◽  
D.M. Broom
Keyword(s):  
Growth Rate ◽  
Weight Gain ◽  
Aggressive Interaction ◽  
Weaned Piglets ◽  
Large White ◽  
Floor Space ◽  
Belly Nosing ◽  
High Level

The Codes of Recommendation for the Welfare of Livestock : Pigs (1991) suggest that the minimum total floor space for pigs growing to 20 kg should be 0.15 m2 per pig. This space allowance should be adequate for sleeping, feeding, dunging and exercise. However, no allowance has been made for the space the pig needs to signal submission during an aggressive interaction, and it may be that this is one of the reasons why weaning is associated with such a high level of aggression and a reduction in growth rate. The objective of this experiment was to try to reduce aggression and belly-nosing and to improve weight gain by building a hide area (using a barrier) into conventional weaner pens. The steel-framed barriers that were used took up very little space in the pens. Three trials involving 120 Large White X Landrace piglets were carried out. In each trial, piglets were weaned at 24 days and were assigned at random to one of four treatments; straw pen with a barrier, straw pen with no barrier, flatdeck cage with a barrier, flatdeck cage with no barrier, each group contained ten piglets.

The effect of feed restriction on belly nosing behaviour in weaned piglets

2008 ◽  
Vol 110 (1-2) ◽  
pp. 203-215 ◽  
Author(s):  
Andrea Bruni ◽  
V. Margaret Quinton ◽  
Tina M. Widowski
Keyword(s):  
Feed Restriction ◽  
Weaned Piglets ◽  
Belly Nosing

Development of ingestive behaviour and the relationship to belly nosing in early-weaned piglets

2008 ◽  
Vol 110 (1-2) ◽  
pp. 109-127 ◽  
Author(s):  
Tina M. Widowski ◽  
Stephanie Torrey ◽  
Clover J. Bench ◽  
Harold W. Gonyou
Keyword(s):  
Weaned Piglets ◽  
Belly Nosing ◽  
The Relationship ◽  
Ingestive Behaviour

Homocysteine Levels Show Significant Differences among Mediterranean Dietary Quality Index Variables Compared to Folate and Vitamin B12 Status in Women

2015 ◽  
Vol 85 (3-4) ◽  
pp. 202-210 ◽  
Author(s):  
Ivona Višekruna ◽  
Ivana Rumbak ◽  
Ivana Rumora Samarin ◽  
Irena Keser ◽  
Jasmina Ranilović
Keyword(s):  
Mediterranean Diet ◽  
Diet Quality ◽  
Quality Index ◽  
Fruits And Vegetables ◽  
Reproductive Age ◽  
Dietary Quality ◽  
Vitamin B ◽  
Cross Sectional ◽  
Poor Diet ◽  
The Mediterranean

Abstract. Results of epidemiologic studies and clinical trials have shown that subjects following the Mediterranean diet had lower inflammatory markers such as homocysteine (Hcy). Therefore, the aim of this cross-sectional study was to assess female diet quality with the Mediterranean diet quality index (MDQI) and to determine the correlation between MDQI, homocysteine, folate and vitamin B12 levels in the blood. The study participants were 237 apparently healthy women (96 of reproductive age and 141 postmenopausal) between 25 and 93 years. For each participant, 24-hour dietary recalls for 3 days were collected, MDQI was calculated, and plasma Hcy, serum and erythrocyte folate and vitamin B12 levels were analysed. Total MDQI ranged from 8 to 10 points, which represented a medium-poor diet for the subjects. The strength of correlation using biomarkers, regardless of group type, age, gender and other measured parameters, was ranked from best (0.11) to worst (0.52) for olive oil, fish, fruits and vegetables, grains, and meat, in this order. Hcy levels showed the best response among all markers across all groups and food types. Our study shows significant differences between variables of the MDQI and Hcy levels compared to levels of folate and vitamin B12 in participants with medium-poor diet quality, as evaluated according to MDQI scores.

Diet Quality, a Term Subject to Change over Time

2012 ◽  
Vol 82 (3) ◽  
pp. 144-147 ◽  
Author(s):  
Ibrahim Elmadfa ◽  
Alexa L. Meyer
Keyword(s):  
Diet Quality ◽  
Functional Foods ◽  
Disease Risk ◽  
Well Being ◽  
Industrialized Countries ◽  
Quality Factors ◽  
Long Time ◽  
Quality Diet ◽  
Important Quality ◽  
Health And Well Being

A high-quality diet is one of the foundations of health and well-being. For a long time in human history, diet was chiefly a source of energy and macronutrients meant to still hunger and give the strength for work and activities that were in general much harder than nowadays. Only few persons could afford to emphasize enjoyment. In the assessment of quality, organoleptic properties were major criteria to detect spoilage and oxidative deterioration of food. Today, food hygiene is a quality aspect that is often taken for granted by consumers, despite its lack being at the origin of most food-borne diseases. The discovery of micronutrients entailed fundamental changes of the concept of diet quality. However, non-essential food components with additional health functions were still barely known or not considered important until recently. With the high burden of obesity and its associated diseases on the rise, affluent, industrialized countries have developed an increased interest in these substances, which has led to the development of functional foods to optimize special body functions, reduce disease risk, or even contribute to therapeutic approaches. Indeed, nowadays, high contents of energy, fat, and sugar are factors associated with a lower quality of food, and products with reduced amounts of these components are valued by many consumers. At the same time, enjoyment and convenience are important quality factors, presenting food manufacturers with the dilemma of reconciling low fat content and applicability with good taste and appealing appearance. Functional foods offer an approach to address this challenge. Deeper insights into nutrient-gene interactions may enable personalized nutrition adapted to the special needs of individuals. However, so far, a varied healthy diet remains the best basis for health and well-being.

The Relationship Between Diet Quality and Internalizing Disorders in Children

2011 ◽  
Author(s):  
Seanna E. McMartin ◽  
Ian Colman ◽  
Stefan Kuhle ◽  
Sara F. L. Kirk ◽  
Paul J. Veugelers
Keyword(s):  
Diet Quality ◽  
Internalizing Disorders ◽  
The Relationship
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