{"id":3737,"date":"2009-01-01T01:01:01","date_gmt":"2009-01-01T01:01:01","guid":{"rendered":"http:\/\/export.maxmaziy.php.nixsolutions.com\/?p=3737"},"modified":"2011-12-06T09:54:33","modified_gmt":"2011-12-06T15:54:33","slug":"effects-of-multiple-concurrent-stressors-on-rectal-temperature-blood-acid-base-status-and-longissimus-muscle-glycolytic-potential-in-market-weight-pigs","status":"publish","type":"post","link":"http:\/\/prairieswine.com\/rsc\/effects-of-multiple-concurrent-stressors-on-rectal-temperature-blood-acid-base-status-and-longissimus-muscle-glycolytic-potential-in-market-weight-pigs\/","title":{"rendered":"Effects of multiple concurrent stressors on rectal temperature, blood acid-base status, and longissimus muscle glycolytic potential in market-weight pigs"},"content":{"rendered":"<p>Sixty-four market-weight barrows and gilts were used in a split-plot design with a 2 \u00d7 2 \u00d7 2 factorial arrangement<br \/>\nof treatments: 1) handling intensity (gentle vs. aggressive), 2) transport floor space (0.39 vs. 0.49 m2\/pig), and 3) distance moved during handling (25 vs. 125 m) to determine the effects of multiple concurrent stressors on metabolic responses. It was concluded that the stressors evaluated had additive effects on several indicators of metabolic stress responses in finishing pigs.<\/p>\n<p>For more information the full article can be found at <a href=\"http:\/\/jas.fass.org\/\">http:\/\/jas.fass.org\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sixty-four market-weight barrows and gilts were used in a split-plot design with a 2 \u00d7 2 \u00d7 2 factorial arrangement of treatments: 1) handling intensity (gentle vs. aggressive), 2) transport floor space (0.39 vs. 0.49 m2\/pig), and 3) distance moved during handling (25 vs. 125 m) to determine the effects of multiple concurrent stressors on [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[930],"tags":[1809,220,8882,13816,7321,19644,124,7756,175,171,5329,20007,105,3322,112,10858,14,33,16262,22252,10403,51,13449,110,20911,25357,4874,99,26223,91,52,1301],"class_list":["post-3737","post","type-post","status-publish","format-standard","hentry","category-production","tag-acid","tag-additive","tag-al","tag-ass","tag-barrows","tag-dd","tag-finishing","tag-finishing-pig","tag-finishing-pigs","tag-floor","tag-floor-space","tag-gh","tag-gilt","tag-gilts","tag-handling","tag-mark","tag-pig","tag-pigs","tag-pl","tag-rectal-temp","tag-rectal-temperature-for-finishing-swine","tag-space","tag-split","tag-stress","tag-t","tag-t-design","tag-tan","tag-temperature","tag-the-effects","tag-transport","tag-treatment","tag-weight"],"_links":{"self":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/3737","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/comments?post=3737"}],"version-history":[{"count":2,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/3737\/revisions"}],"predecessor-version":[{"id":10902,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/3737\/revisions\/10902"}],"wp:attachment":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/media?parent=3737"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/categories?post=3737"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/tags?post=3737"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}