• Asian-Australasian Journal of Animal Sciences
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• v.17 no.2
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• pp.250-258
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• 2004

An experiment was conducted to examine the effect of a high environmental temperature on the performance, conformation, and carcass characteristics of pigs and the influence of diet. Thirty-six three-way crossed castrated male pigs with average initial body weight of 50.4 kg were used in the experiment. The pig were allocated to the following treatments: two environmental temperatures (20 and $30^{\circ}C$)${\times}$three dietary energy levels (2,980, 3,300 and 3,600 kcal/kg)${\times}$three protein levels (12.8, 15.2 and 17.2%). Daily weight gain was lighter (p<0.01) and feed: gain ratio lower (p<0.05) in pigs at $30^{\circ}C$ than for pigs at $20^{\circ}C$ The pigs at $30^{\circ}C$ were significantly taller with deeper bodies (p<0.05) and significantly longer (p<0.05) both vertically horizontally in the planum nasal when kept at $30^{\circ}C$. The width of body and the circumference of the neck were greater (p<0.05) at $20^{\circ}C$. The lean meat of the loin, middle section, ham, and hind section were significantly greater (p<0.05) in pigs kept at $30^{\circ}C$ and the belly was significantly heavier. The total unsaturated free fatty acids were significantly higher (p<0.05) in the body fat of pigs kept at $20^{\circ}C$ than in that of pigs at $30^{\circ}C$. The results indicated that when pigs are given very restricted same amounts of feed, they may need less energy to maintain their body temperature under moderately high environmental temperature ($30^{\circ}C$); consequently, their performance is better than that of pigs under optimum environmental temperature. The results showed very clearly that weight gain of pigs increased with increasing of dietary protein and energy content. The increasing of dietary protein content seemed more significant when content increasing to 17.2% compared with the 12.8 and 15.2% protein content treatments. The increasing of dietary energy content was more significant when content increasing to 3,600 compared with the other low energy content treatments.

• Clinical and Experimental Pediatrics
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• v.46 no.1
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• pp.11-16
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• 2003

Purpose : Iron deficiency is still the most common nutrient deficient disorder despite the improvement in general health and nutrition. This study is designed to evaluate the dietary history of infants and young children with iron deficiency anemia(IDA) and the effects of nutritional counseling. Methods : This study was conducted on 120 children from 6 to 36 months of age with IDA. Their parents completed a questionnaire and took counsel for nutrition. IDA was defined as Hb <11.0 g/dL, ferritin <10 ng.mL or transferrin saturation <15%, or Hb increase >1 g/dL after iron preparation. The questionnaire consisted of their feeding patterns, weaning time and kinds of food. Results : In the 120 infants and young children aged from 6 to 36 months, the parents of 82 cases was counseled about nutrition. Fifty six infants among 82 cases have started weaning and the main foods of weaning were rice and/or rice gruel. Nutritional problems in weaning were that some children over one year of age were using a bottle, and parents restricted weaning food at will because of allergic disease or chronic disease. Most parents were satisfied with the nutritional counseling given from a clinical dietitian and showed good compliance. Conclusion : Many infants and young children with IDA were provided with non iron-fortified foods and made an inadequate wean. Most parents were satisfied with the nutritional counseling and showed good compliance. The need of dietary counseling was required for prevention and treatment of iron deficiency anemia because of inadequate weaning.