This study was conducted to evaluate how cracking, grinding, or steam processing affects starch digestibility of corn, using glycemic response as an indirect measure of prececal starch digestibility.
Six trained Thoroughbred horses were used in a two-period switchback design experiment to evaluate the effect that chromium supplementation has on metabolic response to a standardized exercise test (SET) on a high-speed treadmill.
A study was designed to evaluate whether adding fat to a grain meal would affect glucose and insulin responses when the level of grain intake remained the same.
This study was designed to test the efficacy and safety of feeding a protected sodium bicarbonate product to treat hindgut acidosis in horses fed a high-grain ration.
Muscle glycogen is a potentially limiting substrate for horses during intense exercise. Low-starch, high-fat concentrates have become popular for performance horses, but their effect on muscle glycogen usage and repletion is unclear.
A study was conducted to investigate the nutritional value of GM (Golden Max) for horses and compare it to the typical forms of processed corn commonly fed to horses, cracked (CC) and steam-flaked corn (SF).
Heart rate variability (HRV) records the fluctuations between successive heartbeats, thereby measuring the function of the autonomic nervous system. HRV has been successfully used to study stress and behavior in many species. This study examined the effects of NSC levels on equine stress and behavior using HRV indices.
Using 30 different diets, KER calculated digestibilities for numerous diets, yielding valuable information on nutrient requirements and interactions.
Mature Thoroughbreds were used to determine the effects of intake level on the digestibility of copper, zinc, and manganese in sedentary horses.
This study was designed to determine daily variation in urinary clearance and fractional excretion (FE) of electrolytes and minerals within and between horses and to compare volumetric and single-sample urine collection for determining FE values of diets with a range of dietary cation-anion balance.
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