Sexing Guinea Pigs
Many owners of guinea pigs find it very difficult to determine the gender or sex of their rodent pets, particularly newborn guinea pigs, and often need their veterinarian to sex their guinea pigs for them. Wear disposable gloves if handling newly-acquired guinea pigs whose background is unknown, particularly if they show any signs of skin sores, hair loss, scaly skin, respiratory disease or diarrhea or if you already have healthy guinea pigs at home. Guinea pigs can carry a range of diseases that are contagious to humans and other guinea pigs and wearing gloves will help to reduce disease transmission. DO NOT:.Handle guinea pigs roughly when sexing guinea pigs. Mother guinea pigs can become uncertain of their newborn guinea pigs if you handle them too much and get your human smell all over them.
There are several differences that exist between male and female guinea pigs, even newborn guineas, which you can look out for when sexing guinea pigs. Important note – when sexing guinea pigs, only keep guinea pigs restrained on their backs for a short period of time: just long enough for you to determine their sex. Guinea pig pictures 1 and 2: The first photo is a picture of a male guinea pig’s genitaliaand the second guinea pig photo is a picture of a female guinea pig’s genitals. Sexing pictures of guinea pigs 3 and 4: These are the same guinea pig photos presented before, whichshow the distances between the male cavy’s anus and penis and the female cavy’s anus and vulva respectively. Sexing guinea pigs photo 5: These are the genitals of a male guinea pig.
Sexing guinea pigs image 6: These are the genitals of a female guinea pig. Waiting until the animal is relaxed is more guarantee of guinea pig testicles being able to be palpated when sexing guinea pigs.
Nutritional management of gut health in pigs around weaning.
Nutritional management of gut health in pigs around weaning. Early weaning of piglets is often accompanied by a severe growth check and diarrhoea. It is well established that this process is multi-factorial and that post-weaning anorexia and undernutrition are major aetiological factors. Gastrointestinal disturbances include alterations in small intestine architecture and enzyme activities. Recent data indicate transiently-increased mucosal permeability, disturbed absorptive-secretory electrolyte balance and altered local inflammatory cytokine patterns after weaning.
These responses appear to operate according to two distinct temporal patterns, an acute response followed by a long-lasting adaptation response. Pigs coexist with a diverse and dense commensal microbiota in their gastrointestinal tract. The microbial colonisation of the porcine intestine begins at birth and follows a rapid succession during the neonatal and weaning period. Following the withdrawal of sow’s milk the young piglets are highly susceptible to enteric diseases partly as a result of the altered balance between developing beneficial microbiota and the establishment of intestinal bacterial pathogens. The intestinal immune system of the newborn piglet is poorly developed at birth and undergoes a rapid period of expansion and specialisation that is not achieved before early weaning.
Here, new insights on the interactions between feed components, the commensal microbiota and the physiology and immunology of the host gastrointestinal tract are highlighted, and some novel dietary strategies are outlined that are focused on improving gut health. Prebiotics and probiotics are clear nutritional options, while convincing evidence is still lacking for other bioactive substances of vegetable origin.
The Science of Bacon: How to Hack Your Pork
While eating Bulletproof, you want to get the ideal bacon to support your optimal performance, and prepare it right. Nitrosamines are made when nitrites bond with amines in protein, and are more common in fried bacon than in other cured meats. Nitrites can lead to the formation of nitrosamines as the bacon is curing, or in your stomach depending on the type of gut flora you have. Even the trendiest organic bacon today isn’t cured in the traditional manner; it’s injected with a mixture of water and curing agents, which makes it cure faster and weigh more, but it also makes it watery and splatter when it cooks. The most Bulletproof bacon is the bacon you cure yourself.
Sadly, smoking bacon after you cure it creates a lot more toxins so use smoked salt in the cure instead, and bake your bacon. If you still won’t use real curing salt, you can prepare your bacon with sea salt and natural sweeteners. You can then leave your bacon to cure for 1-10 days before you smoke it. Once your bacon is prepared, you still want to ensure that you don’t enable nitrosamines to form while you’re cooking it, and you don’t want to damage the fats with high heat. Crispy bacon is oxidized, denatured bacon and will cause inflammation. 7 Ochratoxin A does not cook out of fat tissue, which is much of what bacon is composed of, so your best option is to use pastured meat that has been slaughtered in the summer or fall to minimize any ochratoxins in the first place, then to cook your bacon medium-well under a low temperature to prevent the addition of nitrosamines.
Forty percent of the fat is saturated, which is why it takes bacon so long to go bad. And that forty percent also helps stabilize the remaining seven percent of the fat, which is composed of unstable polyunsaturates.