@article{corl_odle_niu_moeser_gatlin_phillips_blikslager_rhoads_2008, title={Arginine Activates Intestinal p70S6k and Protein Synthesis in Piglet Rotavirus Enteritis}, volume={138}, ISSN={0022-3166 1541-6100}, url={http://dx.doi.org/10.1093/jn/138.1.24}, DOI={10.1093/jn/138.1.24}, abstractNote={We previously showed that phosphorylation of p70 S6 kinase (p70(S6k)) in the intestine is increased during viral enteritis. In this study, we hypothesized that during rotavirus infection, oral Arg, which stimulates p70(S6k) activation, will further stimulate intestinal protein synthesis and mucosal recovery, whereas the p70(S6k) inhibitor rapamycin (Rapa) will inhibit mucosal recovery. Newborn piglets were fed a standard milk replacer diet supplemented with Arg (0.4 g x kg(-1) x d(-1), twice daily by gavage), Rapa (2 mg x m(-2) x d(-1)), Arg + Rapa, or saline (controls). They were infected on d 6 of life with porcine rotavirus. Three days postinoculation, we measured the piglets' body weight, fecal rotavirus excretion, villus-crypt morphology, epithelial electrical resistance in Ussing chambers, and p70(S6k) activation by Western blotting and immunohistochemistry. We previously showed a 2-fold increase in jejunal protein synthesis during rotavirus diarrhea. In this experiment, Arg stimulated jejunal protein synthesis 1.3-fold above standard medium, and the Arg stimulation was partially inhibited by Rapa. Small bowel stimulation of p70(S6k) phosphorylation and p70(S6k) levels were inhibited >80% by Rapa. Immunohistochemistry revealed a major increase of p70(S6k) and ribosomal protein S6 phosphorylation in the crypt and lower villus of the infected piglets. However, in Arg-treated piglets, p70(S6k) activation occurred over the entire villus. Jejunal villi of the Rapa-treated group showed inactivation of p70(S6k) and a decrease in mucosal resistance (reflecting increased permeability), the latter of which was reversed by Arg. We conclude that, early in rotavirus enteritis, Arg has no impact on diarrhea but augments intestinal protein synthesis in part by p70(S6k) stimulation, while improving intestinal permeability via a mammalian target of rapamycin/p70(S6k)-independent mechanism.}, number={1}, journal={The Journal of Nutrition}, publisher={Oxford University Press (OUP)}, author={Corl, Benjamin A. and Odle, Jack and Niu, Xiaomei and Moeser, Adam J. and Gatlin, Lori A. and Phillips, Oulayvanh T. and Blikslager, Anthony T. and Rhoads, J. Marc}, year={2008}, month={Jan}, pages={24–29} }
 @article{rhoads_corl_harrell_niu_gatlin_phillips_blikslager_moeser_wu_odle_et al._2007, title={Intestinal ribosomal p70(S6K) signaling is increased in piglet rotavirus enteritis}, volume={292}, ISSN={0193-1857 1522-1547}, url={http://dx.doi.org/10.1152/ajpgi.00468.2006}, DOI={10.1152/ajpgi.00468.2006}, abstractNote={Recent identification of the mammalian target of rapamycin (mTOR) pathway as an amino acid-sensing mechanism that regulates protein synthesis led us to investigate its role in rotavirus diarrhea. We hypothesized that malnutrition would reduce the jejunal protein synthetic rate and mTOR signaling via its target, ribosomal p70 S6 kinase (p70S6K). Newborn piglets were artificially fed from birth and infected with porcine rotavirus on day 5 of life. Study groups included infected (fully fed and 50% protein calorie malnourished) and noninfected fully fed controls. Initially, in “worst-case scenario studies,” malnourished infected piglets were killed on days 1, 3, 5, and 11 postinoculation, and jejunal samples were compared with controls to determine the time course of injury and p70S6Kactivation. Using a 2 × 2 factorial design, we subsequently determined if infection and/or malnutrition affected mTOR activation on day 3. Western blot analysis and immunohistochemistry were used to measure total and phosphorylated p70S6K; [3H]phenylalanine incorporation was used to measure protein synthesis; and lactase specific activity and villus-crypt dimensions were used to quantify injury. At the peak of diarrhea, the in vitro jejunal protein synthetic rate increased twofold (compared with the rate in the uninfected pig jejunum), concomitant with increased jejunal p70S6Kphosphorylation (4-fold) and an increased p70S6Klevel (3-fold, P < 0.05). Malnutrition did not alter the magnitude of p70S6Kactivation. Immunolocalization revealed that infection produced a major induction of cytoplasmic p70S6Kand nuclear phospho-p70S6K, mainly in the crypt. A downregulation of semitendinosus muscle p70S6Kphosphorylation was seen at days 1–3 postinoculation. In conclusion, intestinal activation of p70S6Kwas not inhibited by malnutrition but was strongly activated during an active state of mucosal regeneration.}, number={3}, journal={American Journal of Physiology-Gastrointestinal and Liver Physiology}, publisher={American Physiological Society}, author={Rhoads, J. Marc and Corl, Benjamin A. and Harrell, Robert and Niu, Xiaomei and Gatlin, Lori and Phillips, Oulayvanh and Blikslager, Anthony and Moeser, Adam and Wu, Guoyao and Odle, Jack and et al.}, year={2007}, month={Mar}, pages={G913–G922} }
 @article{lyvers peffer_lin_jacobi_gatlin_woodworth_odle_2007, title={Ontogeny of Carnitine Palmitoyltransferase I Activity, Carnitine-Km, and mRNA Abundance in Pigs throughout Growth and Development}, volume={137}, ISSN={0022-3166 1541-6100}, url={http://dx.doi.org/10.1093/jn/137.4.898}, DOI={10.1093/jn/137.4.898}, abstractNote={Carnitine palmitoyltransferase (CPT) I catalyzes an important regulatory step in lipid metabolism; however, no studies, to our knowledge, have evaluated the molecular and kinetic [maximal velocity and Michaelis constant (K(m)) for carnitine] ontogeny of CPT I and prevailing tissue concentrations of carnitine in pigs. To this end, hepatic and skeletal muscle tissues were examined at various ages: birth; 24 h; 1, 3, 5, and 8 wk of age; and adult. Hepatic and skeletal muscle CPT I specific activities were low at birth and increased 100 and 70%, respectively, during the first week of life (P < 0.05). Skeletal muscle transcript amounts were 2.7-fold greater (P < 0.001) in 24-h-old pigs relative to newborns, whereas hepatic CPT I mRNA remained constant at each age studied. The apparent K(m) for carnitine decreased 48% (P < 0.05) during the initial 3 wk of life in liver and decreased 40% (P < 0.05) during the first week of life in skeletal muscle. Plasma and liver free carnitine concentrations increased 95 and 62%, respectively, within 24 h after birth (P < 0.05) and hepatic carnitine concentrations remained constant through 5 wk of age. Consequently, hepatic carnitine concentrations were 20-80% greater (P < 0.05) than the K(m) for carnitine during the suckling period. Skeletal muscle carnitine met or exceeded the apparent K(m) for carnitine at each stage of development. Collectively, these findings suggest that postnatal increases in CPT I activity during the suckling period are accompanied by increased tissue carnitine; however, the lack of hepatic CPT I mRNA induction and low activity reported in both tissues prior to 1 wk of age may limit postnatal lipid utilization during the piglet's transition to extra-uterine life.}, number={4}, journal={The Journal of Nutrition}, publisher={Oxford University Press (OUP)}, author={Lyvers Peffer, Pasha and Lin, Xi and Jacobi, Sheila K. and Gatlin, Lori Averette and Woodworth, Jason and Odle, Jack}, year={2007}, month={Apr}, pages={898–903} }
 @article{gatlin_see_larick_odle_2006, title={Descriptive flavor analysis of bacon and pork loin from lean-genotype gilts fed conjugated linoleic acid and supplemental fat}, volume={84}, ISSN={["1525-3163"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-33845245391&partnerID=MN8TOARS}, DOI={10.2527/jas.2005-721}, abstractNote={This study evaluated the combined effects of dietary CLA and supplemental fat (SF) source on organoleptic characteristics of bacon and pork loin samples in lean-genotype gilts (n = 144). Gilts (49.3 kg of BW) were randomly assigned to a 3 x 2 factorial design, consisting of SF [0% SF, 4% yellow grease (YG), or 4% tallow] and linoleic acid (LA; 1% corn oil or 1% CLA). Animals were slaughtered (113 kg) after a feeding period of 47 d. A trained sensory panel (n = 6 members) developed a flavor profile on commercially cured bacon samples (12 descriptors) and center-cut, boneless, pork loin chops (18 descriptors, using a 14-point, universal intensity scale). Bacon samples from pigs fed 4% SF were considered to have a sweeter flavor (4.07 +/- 0.07) than those fed 0% SF (3.89 +/- 0.07; P < 0.04). The intensity of salty flavor was greater in bacon samples from pigs fed LA (6.18 +/- 0.09) compared with those fed CLA (5.86 +/- 0.10; P < 0.04). The intensity of salty aftertaste of bacon was greater when LA was combined with YG (5.21 +/- 0.14; P < 0.07) or tallow (5.44 +/- 0.14; P < 0.01) than for LA alone (4.85 +/- 0.14, but SF combined with CLA was not different from CLA alone (fat x LA; P < 0.02). Sour flavor intensity tended to be lower in loin samples from pigs fed CLA than for those fed LA (1.60 vs. 1.73 +/- 0.06; P < 0.09). Samples from animals fed 4% tallow tended to have lower (P < 0.09) notes of astringent aftertaste (1.42 +/- 0.08) compared with those fed 0% SF (1.62 +/- 0.09) or 4% YG (1.66 +/- 0.09). Overall, the flavor differences for bacon and loin samples were minimal, with most means differing by 1 point or less on the 14-point intensity scale. The sensory panel results indicate consumer acceptance of bacon and pork products from pigs fed CLA will not likely differ from commodity pork products.}, number={12}, journal={JOURNAL OF ANIMAL SCIENCE}, author={Gatlin, L. Averette and See, M. T. and Larick, D. K. and Odle, J.}, year={2006}, month={Dec}, pages={3381–3386} }
 @article{gatlin_see_odle_2005, title={Effects of chemical hydrogenation of supplemental fat on relative apparent lipid digestibility in finishing swine}, volume={83}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-33645959846&partnerID=MN8TOARS}, DOI={10.2527/2005.8381890x}, abstractNote={Four experiments were conducted to evaluate lipid digestibility in finishing swine fed chemically hydrogenated fats. Dietary chromic oxide was used as an inert marker to measure the apparent digestibility of supplemental fat (SF) that consisted of fully hydrogenated (FH), partially hydrogenated (PH), or PH products blended with other fat sources. In Exp. 1, diets containing 5% SF (as-fed basis) comprising 100, 66.7, 33.3, or 0% FH animal fat (iodine value = 2.5), with the balance contributed by soy oil, were fed to gilts (n = 24). Apparent digestibility increased linearly (-12.0, 26.0, 61.2, and 72.6%; P < 0.001) as the amount of FH fat in the diet decreased, suggesting the digestibility of FH to be near zero. Experiment 2 (2 x 4 factorial; n = 48) evaluated diets containing 5% (as-fed basis) blended fat (FH tallow and yellow grease) to achieve iodine values of 20, 30, 40, or 50 compared with PH tallow with identical iodine values. Digestibility of diets formulated with PH tallow was greater than those containing blended fat (73.4 vs. 67.2%; P < 0.01), especially at lower iodine values (interaction; P < 0.10). In Exp. 3, digestibility was measured in pigs (n = 96) fed 5% (as-fed basis) PH choice white grease with iodine values of 20, 40, 60, or 80. Increasing iodine value did not alter digestibility (66.2, 69.2, 68.2, and 69.7%). Experiment 4 investigated digestibility (n = 32) of diets formulated with 8% (as-fed basis) PH fat (iodine value 20 or 50) with 0.10% lysolecithin as an emulsifier. Lipid digestibility was 14.5% greater in the 8% SF diet with an iodine value of 50 compared with the diet with an iodine value of 20 (79.15 vs. 69.12%; P < 0.001), but lysolecithin was without effect. These experiments indicate that partial hydrogenation is superior to blending unsaturated fat with saturated fat sources and that digestibility is not greatly affected by decreasing the iodine value via partial hydrogenation.}, number={8}, journal={Journal of Animal Science}, author={Gatlin, L.A. and See, M.T. and Odle, Jack}, year={2005}, pages={1890–1898} }
 @article{gatlin_see_hansen_odle_2003, title={Hydrogenated dietary fat improves pork quality of pigs from two lean genotypes}, volume={81}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-0642279211&partnerID=MN8TOARS}, DOI={10.2527/2003.8181989x}, abstractNote={Pork quality is influenced by nutrition, genetics, management, and pork-processing procedures. Pigs of lean genotype fed diets high in unsaturated fat may have thinner, lower-quality bellies with a soft fat composition. Therefore, we investigated the effects of supplementing 5% choice white grease that had been chemically hydrogenated to iodine values of 80, 60, 40, or 20 on pork quality. Diets were fed to barrows and gilts of two genotypes (NPD [Ham-line x Manor hybrid] and PIC [406, 419, or 420 x C22]; n = 240) in a 4 x 2 x 2 factorial design. Pigs (76.8 kg of mean initial weight) were placed on test at a common age and were fed dietary treatments for 52 d. Pigs of PIC genotype were heavier at trial initiation, had higher feed intake and feed conversion ratio (F/G; P < 0.05), and greater backfat (26.3 vs. 24.0 mm; P < 0.001) and loin depth (59.0 vs. 55.3 mm; P < 0.001) compared with the NPD genotype pigs. As the iodine value of dietary fat was reduced, belly thickness increased (P < 0.05) and length decreased linearly (P < 0.05). Congruently, belly fat iodine value decreased from 73.9 to 67.4 (linear effect; P < 0.001) and belly fat C18:2 concentration declined from 20.6 to 16.3% (linear and quadratic effect; P < 0.001). The belly mono- and polyunsaturated fat ratio increased 29% as diet iodine value declined from 80 to 20 (linear and quadratic effect; P < 0.001). Further, there was a linear increase (P < 0.001) in saturated fatty acid concentration of belly fat (C14:0, C16:0, and C18:0) as dietary fat iodine value declined. Quadratic (P < 0.005) effects were detected in the level of C18:1trans as iodine value decreased from 80 to 20, paralleling dietary content. Dietary fat iodine value did not affect fat digestibility, ADFI, or F/G. Pork belly quality was improved as defined by reduced iodine value, C18:2 content, increased saturated fatty acid content, increased thickness, and decreased length as dietary iodine value decreased. Results indicate that reduction of dietary fat iodine value by chemical hydrogenation has the desirable effect of improving pork quality and does not alter growth performance.}, number={8}, journal={Journal of Animal Science}, author={Gatlin, L. Averette and See, M.T. and Hansen, J.A. and Odle, Jack}, year={2003}, pages={1989–1997} }
 @article{gatlin_see_larick_lin_odle_2002, title={Conjugated Linoleic Acid in Combination with Supplemental Dietary Fat Alters Pork Fat Quality}, volume={132}, ISSN={0022-3166 1541-6100}, url={http://dx.doi.org/10.1093/jn/131.10.3105}, DOI={10.1093/jn/131.10.3105}, abstractNote={Interest in fortification of human foods, including pork, with conjugated linoleic acid (CLA) is growing and may provide benefits as a neutraceutical based on research evaluating CLA as an anticarcinogen, immune modulator, antiatherogenic agent and a body composition modulator. This study evaluated the combined effects of dietary CLA and supplemental fat source on growth, fatty acid composition and belly quality of lean genotype gilts (n = 144). Pigs (49.3 kg) were randomly assigned to six diets (3 x 2 factorial) varying in supplemental fat (none, 4 g/100 g yellow grease or 4 g/100 g tallow) and linoleic acid [1 g/100 g corn oil (CO) or 1 g/100 g CLA (CLA-60)] for 47 d. Both the cis-9, trans-11 and the trans-10, cis-12 isomers of CLA were increased in belly and longissimus fat depots from pigs fed CLA, and that increase was up to 92% greater when CLA was fed with 4 g/100 g supplemental fat (fat source x linoleic acid interaction, P < 0.05). Pigs fed CLA had a greater concentration of 18:0 and less 18:1 cis-9 (P < 0.01) in various fat depots, suggesting a reduction in Delta(9) desaturase activity. The iodine value of belly fat from pigs consuming tallow and CLA combined was reduced to 62.0 from an initial value of 70.4. CLA supplementation also increased belly weights (P < 0.05). CLA did not affect longissimus muscle area, backfat depth and the percentage of fat-free lean (P > 0.10), but it increased the subjective intramuscular fat score by 18.8% (P < 0.01). In conclusion, CLA enrichment of pork products may be enhanced when combined with additional supplemental dietary fat, and together with tallow can be used to increase the saturated fatty acid content of pork.}, number={10}, journal={The Journal of Nutrition}, publisher={Oxford University Press (OUP)}, author={Gatlin, L. Averette and See, M. T. and Larick, D. K. and Lin, X. and Odle, J.}, year={2002}, month={Oct}, pages={3105–3112} }