@article{hudson_seabolt_odle_bost_stahl_piller_2013, title={Sublethal Staphylococcal Enterotoxin B Challenge Model in Pigs To Evaluate Protection following Immunization with a Soybean-Derived Vaccine}, volume={20}, ISSN={["1556-679X"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84872252914&partnerID=MN8TOARS}, DOI={10.1128/cvi.00526-12}, abstractNote={ABSTRACT}, number={1}, journal={CLINICAL AND VACCINE IMMUNOLOGY}, author={Hudson, Laura C. and Seabolt, Brynn S. and Odle, Jack and Bost, Kenneth L. and Stahl, Chad H. and Piller, Kenneth J.}, year={2013}, month={Jan}, pages={24–32} }
 @article{mahajan_alexander_seabolt_catrambone_mcclung_odle_pfeiler_loboa_stahl_2011, title={Dietary Calcium Restriction Affects Mesenchymal Stem Cell Activity and Bone Development in Neonatal Pigs}, volume={141}, ISSN={["1541-6100"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-79951993863&partnerID=MN8TOARS}, DOI={10.3945/jn.110.131193}, abstractNote={The effects of dietary calcium (Ca) deficiency on skeletal integrity are well characterized in growing and mature mammals; however, less is known about Ca nutrition during the neonatal period. In this study, we examined the effects of neonatal Ca nutrition on bone integrity, endocrine hormones, and mesenchymal stem cell (MSC) activity. Neonatal pigs (24 ± 6 h of age) received either a Ca-adequate (1.2 g/100 g) or an ~40% Ca-deficient diet for 18 d. Ca deficiency reduced (P < 0.05) bone flexural strength and bone mineral density without major differences in plasma indicators of Ca status. There were no meaningful differences in plasma Ca, phosphate (PO(4)), parathyroid hormone, or 1,25-dihydroxycholecalciferol due to Ca nutrition throughout the study. Calcium deficiency also reduced (P < 0.05) the in vivo proliferation of MSC by ~50%. In vitro studies utilizing homologous sera demonstrated that MSC activity was affected (P < 0.05) by both the Ca status of the pig and the sera as well as by their interaction. The results indicate that neonatal Ca nutrition is crucial for bone integrity and suggest that early-life Ca restriction may have long-term effects on bone integrity via programming of MSC.}, number={3}, journal={JOURNAL OF NUTRITION}, author={Mahajan, Avanika and Alexander, Lindsey S. and Seabolt, Brynn S. and Catrambone, Daniel E. and McClung, James P. and Odle, Jack and Pfeiler, T. Wayne and Loboa, Elizabeth G. and Stahl, Chad H.}, year={2011}, month={Mar}, pages={373–379} }
 @article{seabolt_van heugten_kim_ange-van heugten_roura_2010, title={Feed preferences and performance of nursery pigs fed diets containing various inclusion amounts and qualities of distillers coproducts and flavor1}, volume={88}, ISSN={0021-8812 1525-3163}, url={http://dx.doi.org/10.2527/jas.2009-2640}, DOI={10.2527/jas.2009-2640}, abstractNote={We evaluated the preferences of nursery pigs for diets containing increasing distillers dried grains with solubles (DDGS), varying in color, or high-protein distillers dried grains (HP-DDG) and the effects of flavor supplementation on pig preference and growth performance. In Exp. 1 through 5, diet preference was determined in weanling pigs adjusted to a commercial diet for at least 10 d, and then housed individually for a 2-d double-choice preference test. In Exp. 1, a total of 60 pigs (11.6 ± 0.3 kg of BW) were given a choice between a reference diet (0% DDGS) and test diets containing 0, 10, 20, or 30% DDGS. In Exp. 2, a total of 80 pigs (10.8 ± 0.1 kg of BW) were given a choice between a reference diet (0% HP-DDG) and diets containing 0, 10, 20, or 30% HP-DDG. In Exp. 3, a total of 80 pigs (10.3 ± 0.2 kg of BW) were given a choice between a reference diet (0% DDGS) and a diet containing 0%, 30% light, or 30% dark DDGS. In Exp. 4, a total of 80 pigs (11.2 ± 0.2 kg of BW) were given a choice between a reference diet without DDGS and a diet containing either 0% DDGS, 10 or 20% light DDGS, or 10 or 20% dark DDGS. In Exp. 5, a total of 108 pigs (9.0 ± 0.2 kg of BW) were given a choice between a reference diet (0% DDGS and no flavor) and a diet without or with flavor and containing 0, 10, or 20% DDGS. In Exp. 1 and 2, DDGS and HP-DDG, respectively, linearly decreased (P < 0.01) pig preference. In Exp. 3, dark DDGS were preferred (P < 0.05) compared with light DDGS. In Exp. 4, preferences were linearly reduced (P < 0.01) with DDGS inclusion, and dark DDGS tended (P = 0.06) to be preferred compared with light DDGS. In Exp. 5, DDGS reduced preference (P < 0.01) and flavor reduced preference (P < 0.01) regardless of DDGS level. In Exp. 6, a total of 192 pigs (6.7 ± 0.1 kg of BW) were fed starter 1 diets without or with flavor for 1 wk. Subsequently, pigs were fed starter 2 and 3 diets (2 wk each) containing 0, 10, or 20% DDGS while continuing to receive their respective flavor treatment. Flavor addition during the starter 1 phase increased ADFI (P = 0.02), and DDGS inclusion tended to decrease ADG (P = 0.06) and decreased ADFI (P = 0.03) during the starter 2 phase. Volatile components in DDGS and HP-DDG varied greatly depending on the source. Nursery pigs preferred a diet without DDGS or HP-DDG, and this appeared to be unrelated to color differences between sources. Knowledge of volatile compounds that enhance or suppress the palatability of feed may lead to further development of feed additives for masking relatively unpalatable, albeit cost-effective, ingredients.}, number={11}, journal={Journal of Animal Science}, publisher={Oxford University Press (OUP)}, author={Seabolt, B. S. and van Heugten, E. and Kim, S. W. and Ange-van Heugten, K. D. and Roura, E.}, year={2010}, month={Nov}, pages={3725–3738} }