{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,7]],"date-time":"2026-09-07T10:44:18Z","timestamp":1788777858806,"version":"build-2803163510"},"reference-count":28,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2021,6,25]],"date-time":"2021-06-25T00:00:00Z","timestamp":1624579200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100009648","name":"Ministry of Education- New Zealand","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100009648","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Animal Physiology Nutrition"],"published-print":{"date-parts":[[2022,5]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>The oxygen (O<jats:sub>2<\/jats:sub>) concentration of gastrointestinal tract (GIT) contents decreases distally, but little is known about how O<jats:sub>2<\/jats:sub> concentrations are influenced by ingestion of a meal. The O<jats:sub>2<\/jats:sub> concentration in luminal contents at different GIT locations (stomach [cardia and pylorus], proximal, mid\u2010 and distal small intestine and caecum) and how these concentrations changed post\u2010prandially were determined. Fifty entire male pigs (22\u00a0kg bodyweight at the start of study) were fed semi\u2010synthetic diets containing casein, \u03b1\u2010lactalbumin, whey protein isolate or zein as the sole source of protein for 8\u00a0days. A further group of pigs received the casein diet for six days and a semi\u2010synthetic protein\u2010free diet for a further 2\u00a0days. On day 8, pigs (<jats:italic>n<\/jats:italic>\u00a0=\u00a02 per diet and time point) were euthanized post\u2010prandially (0, 1, 2, 4 and 6\u00a0h), and the stomach, small intestine and caecum were isolated and O<jats:sub>2<\/jats:sub> determined in the GIT contents. Observations at each time point were averaged across the diets (<jats:italic>n<\/jats:italic>\u00a0=\u00a010). The mean O<jats:sub>2<\/jats:sub> concentration was markedly higher (<jats:italic>p\u00a0<\/jats:italic>\u2264\u00a00.05) in the stomach compared with the rest of the GIT. The O<jats:sub>2<\/jats:sub> concentration was similar in the small intestinal regions (<jats:italic>p\u00a0<\/jats:italic>&gt;\u00a00.05; 1.0%\u20131.1%) and the caecum (0.9%), apart for the proximal small intestine which had a 24% higher (<jats:italic>p\u00a0<\/jats:italic>\u2264\u00a00.05) O<jats:sub>2<\/jats:sub> concentration than the caecum. The mean O<jats:sub>2<\/jats:sub> concentration in the GIT varied post\u2010prandially (<jats:italic>p\u00a0<\/jats:italic>\u2264\u00a00.05). The O<jats:sub>2<\/jats:sub> concentration in the cardia decreased 1.8%\/h over the first two hours post\u2010feeding and thereafter increased 0.3%\/h (<jats:italic>p\u00a0<\/jats:italic>\u2264\u00a00.05). In the caecum, the O<jats:sub>2<\/jats:sub> concentration was constant during the first 4\u00a0h and thereafter increased slightly (<jats:italic>p\u00a0<\/jats:italic>\u2264\u00a00.05). The flow of food through the GIT influenced both the concentration and amount of O<jats:sub>2<\/jats:sub> in GIT luminal contents.<\/jats:p>","DOI":"10.1111\/jpn.13598","type":"journal-article","created":{"date-parts":[[2021,6,25]],"date-time":"2021-06-25T07:35:01Z","timestamp":1624606501000},"page":"545-551","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Oxygen concentration of gut luminal contents varies post\u2010prandially in growing pigs"],"prefix":"10.1111","volume":"106","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6953-8624","authenticated-orcid":false,"given":"Carlos A.","family":"Montoya","sequence":"first","affiliation":[{"name":"Smart Foods Innovation Centre of Excellence Te Ohu Rangahau Kai Facility AgResearch Limited  Palmerston North New Zealand"},{"name":"Riddet Institute Te Ohu Rangahau Kai Facility Massey University  Palmerston North New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eva","family":"Maier","sequence":"additional","affiliation":[{"name":"Smart Foods Innovation Centre of Excellence Te Ohu Rangahau Kai Facility AgResearch Limited  Palmerston North New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Milena","family":"Banic","sequence":"additional","affiliation":[{"name":"Riddet Institute Te Ohu Rangahau Kai Facility Massey University  Palmerston North New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Warren C.","family":"McNabb","sequence":"additional","affiliation":[{"name":"Riddet Institute Te Ohu Rangahau Kai Facility Massey University  Palmerston North New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Paul J.","family":"Moughan","sequence":"additional","affiliation":[{"name":"Riddet Institute Te Ohu Rangahau Kai Facility Massey University  Palmerston North New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,6,25]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10350-004-6337-3"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1053\/j.gastro.2014.07.020"},{"key":"e_1_2_10_4_1","volume-title":"Official methods of analysis","author":"Association of Official Analytical 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