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您的检索式：作者名="Isabel Drake"
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| 1 | Feed particle selection and nutrient intake altered by pecking stone consumption and beak length in free-range laying hens显示文摘The present study investigated the effects of pecking stones on feeding behaviour of hens from 16 to 46 weeks of age. Eighteen flocks of Hy-Line Brown hens were housed in 2 commercial free-range housing systems. Farm A housed 10 flocks of beak trimmed(infrared beak treatment) hens in fixed sheds. Farm B housed 8 flocks of hens with intact beaks in mobile sheds. On each farm, flocks were equally assigned to control groups(no access to pecking stones) and treatment groups(access to pecking stones). Data were evaluated every 10 weeks. At each time point, 10 hens per flock were housed in individual pens, and each hen was provided with 250 g of mash diet and ad libitum water for 24 h. After 24 h, feed samples were collected and used to determine 24-h feed intake. Nutrient and particle selection was measured by subtracting nutrients and particles present in the leftover feed from the vaules obtained in the offered feed and expressed the change(A). In addition, pecking stone consumption was recorded for each flock.Data were analysed separately for each farm using fixed effects of pecking stone availability and hen age.Spearman’s rho correlation coefficients and linear regression models were constructed to evaluate the relationship of beak length and pecking stone usage, discrete mean particle size(dMEAN) consumption(△ dMEAN), and △ nutrient intake. Hens with access to pecking stones consumed significantly lower quantities of large feed particles(>2.8 mm) on farm A(P = 0.029) and selected significantly more fine particles, on farm B(P = 0.013). Overall, positive relationships(P = 0.001) between beak length and pecking stone consumption, A dMEAN, and A phosphorus consumption were observed. In conclusion,pecking stone consumption resulted in reduced selection and consumption of feed particles in hens housed on both farms. Further research is warranted to investigate the effect of pecking stones on sensory innervation of the beak. | Zafar Iqbal Kelly Drake Robert A.Swick Rider A.Perez-Maldonado Isabelle Ruhnke | 2019 | Animal Nutrition2019，，2： | 0 |
| 2 | Dietary intake of advanced glycation endproducts(AGEs)and cancer risk across more than 20 anatomical sites:A multinational cohort study显示文摘Dear Editor,In the European region,which shares 22.8%of the global cancer burden for 10%of the global population,there were around 4.4 million new cancer cases and 1.9 million deaths from cancer in 2020[1].The reasons for the high cancer incidence rates are complex;however,diet and dietary components are among the main contributors to cancer risk[2].In modern-day living,a growing proportion of people include in their diets ultra-processed foods.Byproducts of food processing and home-prepared foods are so-called dietary advanced glycation endproducts(AGEs),which are reactive metabolites emerging during the breakdown of reducing sugar.AGEs production is preponderant in dry high-heat processes(e.g.,baking,roasting);hence foods such as cakes,crisps,crackers,cereal products,meat and meat-derived products represent a major source of dietary AGEs[3]. | Reynalda Córdova Ana-Lucia Mayén Viktoria Knaze Elom Kouassivi Aglago Casper Schalkwijk Karl-Heinz Wagner Kim Overvad Anne Tjønneland Cecilie Kyrø Verena Andrea Katzke Charlotte Le Cornet Matthias Bernd Schulze Anna Birukov Domenico Palli Sara Grioni Fabrizio Pasanisi Alberto Catalano Torkjel Manning Sandanger Inger Torhild Gram Guri Skeie Marta Crous-Bou Esther Molina-Montes Pilar Amiano Sandra Milena Colorado-Yohar Eva Ardanaz Isabel Drake Jonas Manjer Ingegerd Johansson Anders Esberg Aurora Perez-Cornago Elisabete Weiderpass Mazda Jenab Heinz Freisling | 2022 | Cancer Communications2022，42，10： | 0 |
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