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 ผลงานตีพิมพ์ในวารสารวิชาการEffects of adding methionine in low-protein diet and subsequently fed low-energy diet on productive performance, blood chemical profile, and lipid metabolism-related gene expression of broiler chickensผู้แต่ง: P. Jariyahatthakij, B. Chomtee,  Dr.Theerawit Poeikhampha, Associate Professor , Dr.Wiriya Loongyai, Associate Professor , Dr.Chaiyapoom Bunchasak, Professor , วารสาร:  
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ผลงานตีพิมพ์ในวารสารวิชาการEffect of Refeeding on Lipid Metabolism in Kamphaengsaen Beef Heifersผู้แต่ง:Phongchai Klinhom, Dr.Kanchana Markvichitr, Professor , Dr.Pravee Vijchulata, Associate Professor , Dr.Sornthep Tumwasorn, Professor , Dr.Chaiyapoom Bunchasak, Professor, Dr.Apassara Choothesa, Associate Professor, วารสาร: |
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 ที่มา:Twelfth International Conference on Bioinformatics (InCoB2013): Systems Biologyหัวเรื่อง:Integrated analysis, transcriptome-lipidome, reveals the effects of INO-level (INO2 and INO4) on lipid metabolism in yeast |
 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Refeeding on Lipid Metabolism in Kamphaengsaen Beef Heifers) ผู้เขียน:พงศ์ชัย กลิ่นหอม, ดร.กัญจนะ มากวิจิตร์, ศาสตราจารย์, ดร.ประวีร์ วิชชุลตา, รองศาสตราจารย์, ดร.ศรเทพ ธัมวาสร, ศาสตราจารย์, ดร.ชัยภูมิ บัญชาศักดิ์, ศาสตราจารย์, ดร.อาภัสสรา ชูเทศะ, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractFive Kamphaengsaen (Charolais Crossbred) beef heifers were used to study lipid utilization during a 30-day controlled-feed realimentation period. Dry matter intake was adjusted according to individual metabolic body weight to provide the same energy intake as in the full feeding period. At the end of refeeding period the heifers showed better feed conversion ratio. Back fat thickness increased and returned to the same level as before restriction (0.284 vs. 0.262 cm.). The loin eye area exhibited slight accretion (less than 1% of the loin eye area at the onset of realimentation). Adipose tissue lipolytic rate remained elevated and the heifers also exhibited high rate of lipoprotein export as in the previous restriction period. Plasma albumin concentration was higher than the base-line concentration. NEFA concentration declined and tended to be less than the base line concentration level (86vs.127? mol/l). Because the high lipolytic rate occurred at this period, less circulating NEFA concentration was suggested for the high NEFA uptake by the peripheral tissue. BHBA and glucose concentrations were rebounded toward the base-line concentrations. PUN concentration markedly declined with the level lower P<0.05 than the base-line concentration (9.2 vs.10.8 mg/dl).This might result from the decreasing rate of catabolism of labile protein reserved. In conclusion, it was found that during repletion, the heifers utilized fat as the essential source of fuel and decreased proteolysis in the body. |
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ผลงานตีพิมพ์ในวารสารวิชาการTargeted proteomic analysis reveals that crocodile oil from Crocodylus siamensis may enhance hepatic energy metabolism in ratsผู้แต่ง:Dr.Wirasak Fungfuang, Associate Professor , Srisuksai, K., Santativongchai, P., Charoenlappanit, S., Phaonakrop, N., Roytrakul, S., Dr.Phitsanu Tulayakul, Associate Professor , Parunyakul, K., วารสาร: |
ผลงานตีพิมพ์ในวารสารวิชาการFaecal Proteomics and Functional Analysis of Equine Melanocytic Neoplasm in Grey Horsesผู้แต่ง:Parichart Tesena, Amornthep Kingkaw, Narumon Phaonakrop, Sittiruk Roytrakul, Dr.Paviga Limudomporn, Lecturer, Ms.Wanwipa Vongsangnak, Associate Professor , Dr.ATTAWIT KOVITVADHI, Associate Professor , วารสาร:  |
ผลงานตีพิมพ์ในวารสารวิชาการComparative effects of corn-based diet and phase-fed cassava-based diet on growth rate, carcass characteristics and lipid profile of meat-type ducksผู้แต่ง:Saowalak Saree, Dr.Chaiyapoom Bunchasak, Professor, Dr.Choawit Rakangthong, Assistant Professor, Jessada Sakdee, Nuttawut Krutthai, Dr.Theerawit Poeikhampha, Associate Professor, วารสาร: |
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 Researcherดร. ปราโมทย์ ชำนาญปืน, รองศาสตราจารย์ที่ทำงาน:ภาควิชาสัตววิทยา คณะวิทยาศาสตร์ สาขาที่สนใจ:Cell and Molecular Biology, Systems Biology, Lipid Metabolism in Eukaryotic cells, Histochemistry, Bioinformatics Resume |
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