Viscous properties of pig cecal contents and the contribution of solid particles to viscosity

Nutrition

Volumn 20, Issue 4, 2004, Pages 377-382

  Takahashi, Toru ^b   Sakata, Takashi ^a  

^a ISHINOMAKI SENSHU UNIVERSITY   (Japan)

^b NONE

Author keywords

Digesta; Indigestible food components; Non Newtonian fluid; Pig; Solid particle; Viscosity

Indexed keywords

ANIMAL TISSUE; ARTICLE; BLOOD SAMPLING; BLOOD VISCOSITY; CECUM; CONTROLLED STUDY; CORRELATION ANALYSIS; CORRELATION COEFFICIENT; FLUID FLOW; FOOD COMPOSITION; INTESTINE; NONHUMAN; PARTICLE SIZE; PRIORITY JOURNAL; SHEAR RATE; SHEAR STRESS; SOLID STATE; STOMACH CONTENT; SUSPENDED PARTICULATE MATTER; SWINE;

ANIMALS; CECUM; DIGESTION; RHEOLOGY; SWINE; VISCOSITY; WATER;

BACTERIA (MICROORGANISMS); SUS SCROFA;

EID: 1642309513     PISSN: 08999007     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.nut.2003.12.011     Document Type: Article

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