{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,5]],"date-time":"2026-08-05T11:40:24Z","timestamp":1785930024500,"version":"3.56.0"},"reference-count":0,"publisher":"Cambridge University Press (CUP)","issue":"1","license":[{"start":{"date-parts":[[2025,11,17]],"date-time":"2025-11-17T00:00:00Z","timestamp":1763337600000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":["cambridge.org"],"crossmark-restriction":true},"short-container-title":["Br J Nutr"],"published-print":{"date-parts":[[2026,1,14]]},"abstract":"Abstract<\/jats:title>\n \n This study evaluated the effect of different medium-chain to long-chain fatty acid (MCFA:LCFA, M:L) ratios on growth performance, intestinal function, antioxidant capacity and gut microbiota in piglets. A total of 250 piglets were randomly assigned to five groups with five replicates, each containing ten pigs. The diets, containing varying amounts of MCFA-rich coconut oil and LCFA-rich soyabean oil, resulted in M:L ratios of 0, 2\u00b71, 4\u00b72, 8\u00b78 and 33\u00b78 %. Results showed that both final body weight and average daily weight gain increased as the M:L ratio increased (\n P<\/jats:italic>\n < 0\u00b705), while the 8\u00b78 % M:L ratio diet exhibited the lowest feed:gain ratio (\n P<\/jats:italic>\n < 0\u00b705). As the M:L ratio increased, the contents of superoxide dismutase and glutathione peroxidase were increased, and MDA was decreased in serum (\n P<\/jats:italic>\n < 0\u00b705). The 8\u00b78 and 33\u00b78 % M:L diets improved ileal and jejunal morphology (\n P<\/jats:italic>\n < 0\u00b705), as indicated by greater villus height and villus height:crypt depth ratios. Furthermore, increasing M:L ratios from 0 to 33\u00b78 % increased expression of tight junction proteins occludin and ZO-1 in the jejunum (\n P<\/jats:italic>\n < 0\u00b705). The 33\u00b78 % M:L ratio reduced microbial\n \u03b1<\/jats:italic>\n -diversity (P < 0\u00b705), while 8\u00b78 % M:L diet significantly increased the abundance of beneficial bacteria (e.g.\n Lactobacilli<\/jats:italic>\n ,\n Prevotella<\/jats:italic>\n ) and decreased harmful bacteria (e.g.\n Escherichia-Shigella<\/jats:italic>\n ,\n Enterococcus<\/jats:italic>\n ) in the cecum (\n P<\/jats:italic>\n < 0\u00b705). In summary, our study found that 8\u00b78 % of dietary M:L ratios significantly improved growth performance, likely through modulating intestinal function, antioxidant activity and gut microbial composition.\n <\/jats:p>","DOI":"10.1017\/s0007114525105382","type":"journal-article","created":{"date-parts":[[2025,11,17]],"date-time":"2025-11-17T01:14:22Z","timestamp":1763342062000},"page":"21-30","update-policy":"https:\/\/doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":1,"title":["Dietary ratios of medium-chain to long-chain fatty acids influence growth performance, gut barrier function and microbiota in weaned piglets"],"prefix":"10.1017","volume":"135","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0646-7141","authenticated-orcid":false,"given":"Dan","family":"Wang","sequence":"first","affiliation":[{"id":[{"id":"https:\/\/ror.org\/05w0e5j23","id-type":"ROR","asserted-by":"publisher"}],"name":"Wuhan Polytechnic University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaojuan","family":"Zhang","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/05w0e5j23","id-type":"ROR","asserted-by":"publisher"}],"name":"Wuhan Polytechnic University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shunkang","family":"Li","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/05w0e5j23","id-type":"ROR","asserted-by":"publisher"}],"name":"Wuhan Polytechnic University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wensheng","family":"He","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/05w0e5j23","id-type":"ROR","asserted-by":"publisher"}],"name":"Wuhan Polytechnic University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nianbang","family":"Wu","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/05w0e5j23","id-type":"ROR","asserted-by":"publisher"}],"name":"Wuhan Polytechnic University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ding","family":"Wang","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/05w0e5j23","id-type":"ROR","asserted-by":"publisher"}],"name":"Wuhan Polytechnic University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huiling","family":"Zhu","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/05w0e5j23","id-type":"ROR","asserted-by":"publisher"}],"name":"Wuhan Polytechnic University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yulan","family":"Liu","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/05w0e5j23","id-type":"ROR","asserted-by":"publisher"}],"name":"Wuhan Polytechnic University"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"56","published-online":{"date-parts":[[2025,11,17]]},"container-title":["British Journal of Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.cambridge.org\/core\/services\/aop-cambridge-core\/content\/view\/S0007114525105382","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,2,3]],"date-time":"2026-02-03T09:32:14Z","timestamp":1770111134000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.cambridge.org\/core\/product\/identifier\/S0007114525105382\/type\/journal_article"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,11,17]]},"references-count":0,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2026,1,14]]}},"alternative-id":["S0007114525105382"],"URL":"https:\/\/doi.org\/10.1017\/s0007114525105382","relation":{},"ISSN":["0007-1145","1475-2662"],"issn-type":[{"value":"0007-1145","type":"print"},{"value":"1475-2662","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,11,17]]},"assertion":[{"value":"\u00a9 The Author(s), 2025. Published by Cambridge University Press on behalf of The Nutrition Society","name":"copyright","label":"Copyright","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}}]}}