Percentage Of Fat Content Research Articles

INFLUENCE OF DIET ON FATTY-ACID COMPOSITION OF DEPOT FAT IN WESTERN SANDPIPERS (CALIDRIS MAURI)

Abstract Western Sandpipers (Calidris mauri) have been previously shown to undergo seasonal changes in the fatty acid composition of their fat stores, even though they do not show the marked seasonal variation in diet common to many migratory passerines. We investigated the effect of dietary fatty acid composition on the fatty acid composition of adipose tissue in captive Western Sandpipers by feeding birds experimental diets with different fatty acid composition. In addition, we determined the effect of total percentage of fat content of the diet (5 vs. 10%) on fatty acid composition of depot fat. Birds maintained normal body mass (24–27 g) throughout all experimental treatments. Most adipose fatty acids were sensitive to dietary manipulation to some extent. Changes in fatty acid composition of the diet had the largest effect on adipose tissue composition for the essential polyunsaturated fatty acid linoleate (18:2), whereas it had the least effect for the monounsaturated fatty acid oleate (18:1). The sa...

Obesity in children and adolescents worldwide: current views and future directions--Working Group Report of the First World Congress of Pediatric Gastroenterology, Hepatology, and Nutrition.

Obesity in children and adolescents worldwide: current views and future directions--Working Group Report of the First World Congress of Pediatric Gastroenterology, Hepatology, and Nutrition.

The influence of temperature and food on size and weight of adult Chaetopteryx villosa (Fabricius) (Insecta: Trichoptera) along a stream gradient

Adults of Chaetopteryx villosa (FABRICIUS) (Trichoptera, Limnephilidae) show marked differences in size and weight between sexes at individual stream sites. Size and weight of females increase with distance from the source of the Breitenbach. By rearing specimens from individual egg masses, differences between sexes were attributed to distinct life histories. Males remained longer in larval instars I to III; females spent a greater proportion of the life cycle in instars IV and V. As a result, females were almost twice the size of males. An in-stream enclosure experiment demonstrated that sex, food quality (fine or coarse particulate organic material; FPOM, CPOM), water temperature and, to a smaller extent, origin of specimens determined the size and weight of the developing adults. However, the percent fat content of males and females was unaffected by these factors. Because FPOM and CPOM in the stream were not limiting, size of the adults was determined predominantly by water temperature. Results of the in-stream experiment agreed well with the size and weight patterns observed over a ten-year period in the stream under investigation (Breitenbach). The amount of nutrients invested in the growth of two males was almost identical to that invested in the growth of one female. Maximum size and weight of C. villosa females occurred at sites with the lowest population densities. This pattern reflected the accumulation of degree days rather than a limitation by increased competition for food.

SENSORY AND INSTRUMENTAL EVALUATIONS OF TEXTURE IN CHEESES MADE FROM OVINE MILKS WITH DIFFERING FAT CONTENTS

ABSTRACTThe present study considers the influence of reducing the fat content of ovine milk on the sensory and instrumental texture characteristics of the resulting cheeses. Three manufacturing runs were performed. In each run three cheese batches were manufactured using milks with differing percentage fat contents (8%, 4%, and 2% fat). Analysis of cheese samples was performed at 60, 90, and 120 days of ripening.The instrumental method used to evaluate cheese texture was uniaxial compression at constant speed, taking readings of stress, strain, and modulus of elasticity (E). Statisticalanalysis revealed differences forboth the differentfat contents and the ripening times considered. Instrumental parameter values increased with lower cheese fat contents; with a 20% reduction in the fat to dry matter content from full‐fat to reduced‐fat cheeses, resulting in a 35% increase in maximum stress and in the slope of the stress‐strain curve at the end of ripening. The greatest sensory differences between samples were recorded for firmness.

Use of Various Ratios of Extruded Fullfat Soybean Meal and Dehulled Solvent Extracted Soybean Meal in Broiler Diets

A study was conducted in which whole unextracted soybeans were processed by passing the beans through a roller mill and then extruding without steam. The processed beans were then included into nutritionally adequate broiler diets, replacing solvent extracted soybean meal in ratios of 0/100, 25/75, 50/50, and 0/100 % with dietary energy levels of 3200, 3300, and 3400 ME kcal/kg. This resulted in a 3 x 4 factorial arrangement of treatments. Each treatment was fed to six replicate pens of 60 male chicks of a commercial broiler strain from 1 to 42 days of age. The results of the study demonstrate that the inclusion of extruded fullfat soybean in a pelleted broiler diet supported chick performance equal or superior to that of dehulled solvent extracted soybean meal, and that extruded soybeans could partially or completely replace soybean meal without any adverse effects on body weight, feed conversion, mortality, dressing percentage, or abdominal fat content provided the diets are nutritionally balanced.

Influence of Adjunct Cultures on Ripening of Reduced Fat Edam Cheeses

The influence of four adjunct cultures [Brevibacterium linens (BL2), Lactococcus lactis ssp. diacetylactis, Lactobacillus helveticus (LH212), and Lactobacillus Reuteri (ATCC 23272)] on chemical and sensory characteristics of reduced fat Edam cheese was studied. The aminopeptidase activity of Lactococcus lactis ssp. diacetylactis was higher than that of Lactobacillus helveticus, Lactobacillus reuteri, and Brevibacterium linens, respectively. Mean percent fat and moisture contents of reduced fat cheese were 20.85±0.69 and 42.95±0.43, respectively. Percentage of fat and moisture of full fat control cheese were 30.06±0.78 and 39.11±0.60. Titratable acidity increased in all cheese with aging while pH initially decreased but increased in cheese after 6 mo aging at 7°C. Lactic acid bacteria counts were on average one log higher for reduced fat cheeses than for full fat control cheese and counts decreasing with aging. Free amino acids (FAA) in cheeses increased with aging, and were higher in reduced fat cheeses than in the full fat control cheese. Reduced fat cheeses containing L. helveticus exhibited the highest FAA content. Descriptive sensory panelists (n = 9) did not detect differences among cheeses after 3 and 6 mo ripening, but aged/developed flavors (fruity, nutty, brothy, sulfur, free fatty acid) and sweetness increased between 3 and 6 mo. Expert panelists (n = 6) detected differences in texture quality among the cheeses. Reduced fat control cheeses and reduced fat cheeses with L. helveticus and L. reuteri received the highest texture quality scores. Addition of L. helveticus and Lc. lactis ssp. diacetylactis, as adjunct cultures to reduced fat Edam cheeses increased proteolysis, while the addition of L. helveticus and L. reuteri increased texture quality of cheeses.

Perceptions of fat content in meat products

AbstractIndividuals, on average, tend to overestimate the amount of fat contained in meat products. Misperceptions of the fat content are greatest for pork products, averaging 11.1 percentage points higher than the actual fat content. The perceived percentage fat content of beef products averaged 6.6 points higher than actual. Fat perceptions also vary significantly across respondents. There are significant differences in median fat perceptions based on educational attainment, household type, household size, quantity of meat consumed, presence of children, and region of residence. If consumers with inaccurately high fat perceptions are concerned with the level of dietary fat intake, they may unnecessarily reduce their total meat consumption and/or substitute to meats that have lower perceived levels of fat. For those products that have relatively large and inaccurately high fat perceptions, consumer education programs may help increase market share. [EconLit Categories: D120, Q190]. © 2001 John Wiley & Sons, Inc.

Assessment of external anal sphincter morphology in idiopathic fecal incontinence with endocoil magnetic resonance imaging.

The failure of external anal sphincter repair may relate to sphincter atrophy where muscle fibers are replaced by fat, seen on MRI due to the differing signals returned by fat and muscle tissue. Manometry, electrophysiology, and MRI with an endocoil were performed on 34 fecally incontinent patients with intact sphincters on endosonography. The area of the external sphincter was measured in the midcoronal plane, and the percentage fat content calculated. Sphincter muscle area correlated strongly with squeeze pressure (P < 0.001) but not with percentage fat content. There was no relationship between percentage fat and age, weight, anal sensation, squeeze pressure, sphincter length or width, or pudendal nerve terminal motor latency. There was a trend for smaller sphincters to contain a higher percentage fat content (P = 0.059). MRI has established a relationship between function and external sphincter bulk, but not fat content, although smaller muscles may contain more fat.

Utilization of palm oilsludge in poultry diet: 3. Inclusion of fresh or dried fermented palm oil sludge in broiler’s diet

Drying proces, especially with heating often affects the nutritive values of feed ingredients. Therefore, this experiment was designed to study the responses of broiler chickens when fed with ration containing fresh or dried fermented palm oil sludge(FPOS). Experimental diets with different levels of fresh or dried FPOS (5, 10, and 15% equally to dried FPOS) were formulated with similar nutrient contents. A control diet with no FPOS was also included. Each diet was fed to 30 broiler chickens (5 replicates of 6 birds) for 5 weeks. Performances (body weight, feed consumption, feed conversion, and mortalities) of chickens were recorded. Carcass percentage and abdominal fat content was also measured at the end of feeding trial. Data obtained were subjected to analysis of variance in a completely randomized design and different between means were tested by orthogonal contrast procedures. Results of the experiment showed that body weight gain (BWG) of control birds was not significantlydifferent with BWG of birds fed with FPOS. Birds fed with dried FLS gain more weight than those fed with fresh FPOS (1048 vs 981 g/bird). Increasing of dietary FPOS levels decreased BWG, but 10% inclusion was still tolerable. Feed consumption of control diet was significantly (P 0.05). Conversion of feed dry matter to body weight gain of control diet was not significantly (P>0.05) different with those diets with FPOS. However, dry matter conversion of dried FPOS was significantly better than the fresh FPOS. Increasing levels of FLS from 5 to 15 significantly worsen the feed dry matter conversion but not with inclusion of 10% FPOS. Therefore, it is concluded that there is no superior advantage of feeding fresh FPOS as compared with dried FPOS. Inclusion of 10% dried or fresh FPOS in the diets did not affect growth performances of broiler chickens. Key words: Palm oil sludge, dried, fermented, broilers

Genetic parameters for lean meat yield, meat quality, reproduction and feed efficiency traits for Australian pigs: 1. Description of traits and heritability estimates

Data from 1799 Large White and 1522 Landrace boars were used to obtain heritability and litter effect estimates for performance, carcass and meat quality traits applying a REML procedure fitting an animal model. Analysed traits included average daily gain from three to 18 weeks of age (ADG1) and average daily gain, feed intake and feed conversion ratio from 18 to 22 weeks of age. Carcass traits included two backfat measurements and one muscle depth measurement taken on the live animal using realtime ultrasound and on the carcass using Hennesy Chong equipment. Further carcass traits included weight of the whole back leg (BLW) and weight of the ham (LMW). Meat quality traits included pH recorded 45 min and 24 h after slaughter, colour of the m. longissimus dorsi and m. multifidus dorsi, drip loss percentage and intramuscular fat content. For ADG1 heritability and litter effect estimates were 0.10(±0.05) and 0.20(±0.04) in Large White and 0.48(±0.09) and 0.08(±0.04) in Landrace. Data structure might have limited simultaneous estimation of these two effects. Heritability estimates ranged from 0.13 to 0.27(±0.04 to 0.05) for further performance traits and from 0.45 to 0.62(±0.05 to 0.07) for backfat measurements. Heritability estimates were lower for Hennesy Chong measurements in comparison to realtime ultrasound measurements. Heritability estimates for BLW and LMW were 0.22(±0.05) and 0.38(±0.07). Estimates of heritabilities for meat quality traits ranged from 0.14 to 0.35(±0.04 to 0.06).

Genetic parameters for lean meat yield, meat quality, reproduction and feed efficiency traits for Australian pigs: 2. Genetic relationships between production, carcase and meat quality traits

Data from 1799 Large White and 1522 Landrace boars were used to obtain genetic correlations between production, carcase and meat quality traits. Variance components were obtained by REML procedures applying an average information algorithm. Traits analysed included average daily gain from 3 to 18 weeks of age (ADG1) and average daily gain, feed intake and feed conversion ratio from 18 to 22 weeks of age (ADG2, FDINT, FCR). Carcase traits included two backfat measurements and one muscle depth measurement taken on the live animal using realtime ultrasound and on the carcase using Hennesy Chong equipment. Further carcase traits included weight of the whole back leg (BLW) and weight of the ham (LMW). Meat quality traits included pH recorded 45 min (pH45) and 24 h after slaughter (pH24), colour of the m. longissimus dorsi (CLD) and m. multifidus dorsi (CMD), drip loss percentage (DLP) and intramuscular fat content (IMF). ADG1 was genetically a different trait than ADG2 (genetic correlation (rg): 0.32±0.23). Genetic correlations between these two traits and backfat measurements were favourable for ADG1 (rg: −0.35 to −0.21, ±0.13 to 0.22) and unfavourable for ADG2 (rg: 0.29 to 0.48, ±0.18 to 0.22). A lighter CLD was genetically related to a higher DLP and a lower pH. Estimates were higher between pH24, CLD and DLP (absolute rg: 0.71 to 0.83, ±0.11 to 0.14) than between pH45 and further meat quality traits (absolute rg: 0.12 to 0.44, ±0.23 to 0.24). Increasing IMF will improve other meat quality traits (rg: 0.06 to 0.48, ±0.19 to 0.24). Growth rate was genetically independent from meat quality traits (rg range: −0.31 to 0.35, ±0.18 to 0.31) while selection for improved feed efficiency and increased leanness will increase the incidence of PSE meat (absolute rg range: 0.00 to 0.66, ±0.14 to 0.31) and reduce IMF (rg: 0.16 to 0.34, ±0.15 to 0.27). Meat quality traits should therefore be included in selection indices in order to avoid further deterioration as a result of selection for higher leanness and feed efficiency.

Studies of the histomorphology and function of the uvula

Alternations in pharyngeal structure and function are considered fundamental in the pathogenesis of snoring or obstructive sleep apnea (OSA). The physiological function of the uvula as a dynamic sealing of the nasopharynx prevents a "craniocaudal aspiration" during deglutition. The oropharyngeal soft tissues and the uvula are known to play an important role in affecting the oropharyngeal airflow resistance but studies about alterations in the histomorphological uvula structure are controversial. We studied the histomorphological tissue composition of the uvula (midsagittal and transversal sections) in 142 patients who underwent uvulopalatopharyngoplasty (UPPP) or uvulopalatoplasty (UPP) for snoring and by autopsy in 30 normal subjects not known to have been snoring. Statistical comparisons were controlled for differences caused by age and body mass index. The uvula was found to be significantly longer in patients with snoring than in control subjects. Patients with snoring had a significantly greater percentage of fat content and connective tissue in combination with a muscle atrophy in the uvula than did normal subjects. The disturbance of the specific muscular composition and formation causes a reduction of muscular tonus and a loss of muscular contraction. The uvula is destabilized on the basis of a missing skeletal and cartilaginous brace. The uvula destabilization causes a narrowing of the pharyngeal airway that could lead to an increased oropharyngeal airflow resistance with an intensified passive uvula movement and vibration during mouth breathing.

Changes in supermarket sales during and after a staged health promotion campaign

To test the feasibility of the use of supermarket sales data in evaluating a local point of purchase intervention and to assess the impact of the intervention six and 12 months later. Staged point of purchase intervention pilot study followed by a longitudinal observational study. The study was carried out in one supermarket in Mikkeli, Finland. Foods were classified as healthier or reference products based on their labelled content of salt and saturated fat. The sales of packaged foods containing reduced amounts of salt and/or saturated fat were promoted with a stepwise increasing intervention culminating in a “heart week”. In addition all unplanned promotional activities during the intervention were surveyed. Information on the sales of both the promoted products and reference products was collected daily from the supermarket’s computer system. Direct and proportional sales of both single products and whole food groups were analysed during the intervention and at follow‐up. In addition the supermarket environment and the supermarket’s advertising in the local newspaper were checked. Short‐term variations in the sales could be seen related to the promotion activities. During the heart week the sales of actively promoted healthier products increased by 37‐49 per cent. Variations in the sales of reference products could also be seen; the proportional sales of some healthier products declined significantly when the reference products were actively promoted. The supermarket environment was still affected by the intervention at both follow‐ups. The mean percentage salt content of the weekly sales had declined in all food groups and the mean percentage fat content had either declined or remained unchanged. Computerised sales data provide a useful and rapid means of evaluating supermarket based interventions. The intervention had an impact on the supermarket environment which was visible at follow‐up.

Bioelectrical impedance: fat content of beef and pork from different size grinds.

Multiple linear regression equations were developed for predicting the percentage of fat content of beef and pork. The predictor variables were bioelectrical resistance, temperature, and weight of product. Equations were developed for trim and product ground through a .95- or a .32-cm plate. The trim, .95-cm, and .32-cm grinds had 64, 108, and 96 observations, respectively, for beef product and 56, 101, and 92 observations, respectively, for pork product. Each of these observations was the average of bioelectrical impedance measurements taken in triplicate. The fat percentage ranges were 4 to 50% for beef and 7.5 to 50% for pork. The prediction equation applied to beef trim provided the following values: R2 = .80, Mallows's C(P) = 5.1, and root mean square error = 6.64. The R2 for equations predicting fat percentage in .95- and .32-cm ground beef were .84 and .95, respectively. The prediction equation applied to pork trim provided the following values: R2 = .77, Mallow's C(P) = 5.0, and root mean square error = 6.2. The R2 for equations predicting fat percentage in .95- and .32-cm ground pork were .87 and .96, respectively. The analyses were repeated with data sets of observations with less than 35% fat. The sample sizes and R2 for the trim, .95-, and .32-cm ground beef were 48, .36; 76, .60; and 65, .86; respectively. The sample sizes and R2 for the trim, .95-, and .32-cm ground pork were 42, .64; 62, .66; and 58, .92; respectively. Resistance, temperature, and weight remained as predictor variables for ground product with less than 35% fat. The smaller the grind, the more accurate the prediction. These results are positive for developing inexpensive, on-line systems for efficiently mixing ground product to a specific fat percentage.

Influence of dietary fat level and increased adiposity on growth and fat deposition in rainbow trout, Oncorhynchus mykiss (Walbaum)

Rainbow trout, Oncorhynchus mykiss (Walbaum), (initial weight ∼ 90 g) were fed diets differing in fat content (27.5% versus 12.6%) to examine the effects of dietary fat level on growth and fat deposition. During phase 1, which was run for 11 weeks, the fish were fed either a high- (27.5%) or low-fat (12.6%) diet. The fish were held at 14.5 °C under a 24 h:0 h light:dark photoperiod and were fed for 4 h each day during this phase. Subsequently, in phase 2, both diets were presented simultaneously, and the influence of adiposity on growth and fat deposition was examined in a growth trial which lasted for 8 months. There were no significant differences in body weights at the end of phase 1 (360.7 ± 7.7 g versus 348.2 ± 18.7 g for the fish on the high- and low-fat diets, respectively), but body composition was influenced by the fat content of the diet. The trout fed the high-fat diet had higher viscerosomatic indices (VSI: 11.7 ± 2.0% versus 9.1 ± 0.7%) and higher visceral fat contents (per cent fat: 38.0 ± 6.7% versus 23.3 ± 3.7%) than trout fed the low-fat diet. The percentage fat contents of the carcass (per cent fat: 12.4 ± 1.0% versus 9.3 ± 0.7%) and whole body (per cent fat: 15.4 ± 1.6% versus 10.5 ± 0.7%) were higher amongst the trout fed the high-fat diet, and these fish had a higher energy gain than those fish fed the low-fat diet. Differences in adiposity between the trout fed the high- and low-fat diets did not result in any differences in weight gain when the fish were provided with both diets simultaneously. During phase 2, the fish that had previously been fed the low-fat diet deposited more fat than those fed the high-fat diet during phase 1. The latter maintained whole body fat concentrations at ± 15% (phase 1: 15.4 ± 1.6%; phase 2: 15.2 ± 1.2%), whereas the fish that had been fed the low-fat diet increased their body fat concentration during phase 2 (phase 1: 10.5 ± 0.7%; phase 2: 14.7 ± 1.3%). Thus, there were no significant differences between groups in either body weight or proximate composition by the end of the experiment.

Evaluating the genetic biodiversity of Bambara groundnut accessions from Nigeria using SDS-polyacrylamide gel electrophoresis

Biochemical characterization of Bambara groundnut accessions collected across Nigeria has been performed. Percent (%) fat content varied from 1.42 to 8.16, while mg/ml protein values varied from 42 to 142. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis revealed considerable heterogeneity in the different storage protein fractions. Polypeptide subunits of high molecular weights (above 200 kd), as yet, not reported in other Vigna species were observed in the profile of the protein fractions. The accessions also exhibited significant similarity in their polypeptide profile. However, the presence or absence of the 34 kd subunit band allowed the classification of the accessions into two. The 34 kd band was absent or not detected in six of the accessions (acc. 2, 5, 10, 11, 14 and 17). The results are discussed in the light of the controversy surrounding the taxonomy of Bambara groundnuts.

The relationships between the chemical, rheological and textural properties of Cheddar cheese

Summary - Descriptive analysis techniques were used to train a panel to identify and measure the perceived texturai properties of 17 samples of Cheddar cheese of different age and origin. An Instron Universal Testing Machine integrated with Instron Series XI Materials Testing Software was used to measure true rheological properties. Fat, pH, moisture, and salt content were determined using standard techniques. The relationships between the sensory, rheological and chemical data were investigated using multiple regression techniques in an attempt toproduce models for predicting the sensory attributes of Cheddar. Accurate models were constructed for the majority of the sensory attributes using the rheological measures (c2= 0.52--0.9). A model for creaminess could only be constructed using the percentage fat and moisture content variables and no accu rate model could be produced for crumbliness by chewing. The most accurate models were for those attributes measured using the fingers and the least accurate were for the mouthfeel characteristics. Cheddar 1cheese 1texture 1rheological property 1sensory pro pert y

Within-season reproductive and somatic energy allocation in a freshwater clam, Anodonta piscinalis.

The effect of a change in the environment on reproductive and somatic energy allocation in an iteroparous freshwater clam Anodonta piscinalis was studied at different time of the seasonal reproductive cycle. Environmental change was produced by reciprocal transplant experiments among sites of varying productivity. In addition, clams were caged at high density to reduce the availability of resources. Transplanting females before fertilization (from May to June), or during the early development of the brood (from July to August) had no detectable effect on reproductive output. Early-season environment, however, affected body mass and percent fat content of females from two populations. This suggests that maintaining the level of reproductive allocation when resources are reduced early in the season leads to lower allocation to somatic growth and biochemical storage. Transplanting females late in the season (from September to November) had a substantial effect on reproductive output and body mass, but not on fat content, suggesting that late in the season allocation to biochemical energy storage is important. Hence, late in the season reproductive allocation may be adjusted to prevailing conditions in preparation for winter. Indeed, over-wintering site had a significant effect on percent fat content, body mass and shell growth when females were kept in a new environment from September to March. Variation among transplant sites in female body mass matched the estimated productivity of the sites, suggesting that it occurred in response to differences in the productivity of the habitats. The results emphasize the importance of taking seasonal changes in the priorities of energy allocation and the seasonality of reproductive processes into account when developing or testing models of optimal energy allocation.

SELECTED SKELETAL ALTERATIONS TO IMPROVE TENDERNESS OF BEEF ROUND MUSCLES

ABSTRACTBone (shaft ofischium, 4th/5th sacral vertebrae) and connective tissues at the round/loin junction of one randomly selected side of each of five beef carcasses (no roll, typical of US Select, 322±24 kg) were cut 45 min postmortem (Tender‐cutTM), while companion sides served as the controls. Carcasses were suspended conventionally and chilled for 24 h. Vastus lateralis (VL), Rectus femoris (RF), and Vastus medialis (VM) muscles were removed to determine the effect of this treatment on sarcomere length, shear force, fragmentation index, collagen solubility, thawing loss, and cooking loss. The TendercutTMtreatment resulted in longer (P &lt; 0.05) sarcomere lengths and lower shear force for all three muscles. The fragmentation index was numerically lower for the TendercutTMsamples, although the reduction was not significant (P &gt; 0.05). No difference (P &gt; 0.05) were determined between the control and tendercutTMsteaks in collagen solubility, thawing loss, cooking loss, percentage fat and moisture content.

Effect on Carcass Traits of Selection for Increased Lean Tissue Growth Rate in Swine on Low or High Dietary Protein Levels

Pigs were selected for lean tissue growth rate (LTGR) in two lines, fed low (LP line) or high (HP line) protein levels. This investigation comprised 92 and 95 pigs, respectively, from generation 3 of the two lines, tested on low, medium and high protein diets between 25 and 105 kg body weight. HP compared to LP line pigs had higher ham percentage (P=0.02), thinner backfat (P=0.003) and lower intramuscular fat content (P = 0.01). A positive correlated response (P=0.02) in osteochondrosis score of femur (OCDf) was found in the HP line. There were unfavourable correlations (P<0.05) between OCDf and performance in the LP line. There were numerically negative correlations between length of the small intestines (LSI) and feed conversion ratio in both lines, and a numerically positive correlation between LSI and daily weight gain in the HP line. There were no interactions between selection lines and test diets. The present results indicate that selection for LTGR ought to be performed on a high protein feeding r...