Results 231 to 240 of about 288,228 (317)
A Novel Function of Nonadecanoic Acid in Regulating Glucose Homeostasis
This study identifies the odd‐chain fatty acid C19:0 as an endogenous ligand of GPR120 that promotes glucose homeostasis via Gαq signaling. In obesity, elevated palmitic acid suppresses endogenous C19:0 production through a miRNA–PPARα–HACL1 pathway, offering a promising direction for understanding the role of OCFAs in human health.
Yanting Hou +14 more
wiley +1 more source
Life Stage-Specific Burdens and Impacts of Gastrointestinal Nematodes in Beef Cattle in the United States: A Review of Diagnostics, Impacts on Productivity, and Immune Response. [PDF]
Laubinger BL, Harvey KM, Jumper WI.
europepmc +1 more source
ABSTRACTThe present study uses an agroeconomic supply model to assess the impacts of 2023–2027 CAP on Italian specialized dairy cattle farms. The model considers the voluntary choice of Eco‐Scheme 1, specifically addressed to livestock farms, through the implementation of binary variables.
Davide Dell'Unto, Raffaele Cortignani
wiley +1 more source
Effects of Glycerol Fatty Acid Esters on Growth Performance, Methane Emissions, and Rumen Microbial Flora of Dabieshan Beef Cattle. [PDF]
Nie J +6 more
europepmc +1 more source
Abstract Stockpiled bermudagrass (Cynodon dactylon (L.) Pers.) can potentially provide nutritious forage and extend the grazing season in the upper southeastern US Coastal Plain. This multi‐location 1‐year study evaluated the effects of four N fertilizer rates (from 0 to 135 kg ha−1) and four harvest dates (from October to January) on leaf‐to‐stem ...
Laura V. Bautista Romero +4 more
wiley +1 more source
Maternal nutrition alters mRNA isoform expression, usage, and splicing dynamics in skeletal muscle of beef cattle offspring. [PDF]
Polizel GHG +9 more
europepmc +1 more source
This graphical abstract summarizes the comprehensive framework of mutton quality, including evaluation indices, influencing factors, and improvement strategies. Meat quality is systematically assessed through multiple dimensions, including flavor, color, pH, tenderness, water‐holding capacity, intramuscular fat, and nutritional composition.
Man‐yu Liu +6 more
wiley +1 more source

