T. A. Kellner
Iowa State University
13 Papers
41 Citations
T. A. Kellner is an academic researcher from Iowa State University. The author has contributed to research in topics: Corn oil & Biology. The author has an hindex of 6, co-authored 9 publications.
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Papers
Characteristics of lipids and their feeding value in swine diets
TL;DR: In livestock diets, energy is one of the most expensive nutritional components of feed formulation, and inclusion of lipids are known to affect growth rate and feed efficiency, but are also known to affects diet palatability, feed dustiness, and pellet quality.
Impact of dietary fat source and concentration and daily fatty acid intake on the composition of carcass fat and iodine value sampled in three regions of the pork carcass.
TL;DR: Linoleic acid intake showed a strong relationship with carcass IV and can be used as a predictor of carcasses IV, and IV product (IVP) was approximately equal to linoleic Acid intake as a predictors of carcassIV.
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The composition of dietary fat alters the transcriptional profile of pathways associated with lipid metabolism in the liver and adipose tissue in the pig.
TL;DR: The intake of omega-3 fatty acids suppressed the mRNA abundance of genes involved in lipolysis in both adipose tissue and the liver via transcriptional profiling in growing pigs.
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The digestible energy, metabolizable energy, and net energy content of dietary fat sources in thirteen- and fifty-kilogram pigs.
T. A. Kellner,John F. Patience +1 more
TL;DR: In this article, the authors determined the energy concentration of a diverse array of dietary fat sources and, from these data, developed regression equations that explain differences based on chemical composition, which explained a large degree of the variation observed in the energy content of dietary sources at both 13 and 50 kg BW.
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The impact of dietary fat withdrawal on carcass iodine value, belly characteristics, and changes in body fat over time.
TL;DR: Elevated 18:2 intake makes lowering carcass IV in the depot fat very difficult and may take as long as 61 d, and this alteration of deposited fat composition did not translate into improved belly firmness, depth, weight, or fat color.
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