M agnetic   skyrmions are particle-like spin textures that have been observed in chiral bulk magnets 1-4 and asymmetric magnetic multilayers 5-14. Electrical currents and current-induced spin-orbit torques (SOTs) can be used to manipulate skyrmions in various metallic systems 2,7,8,10,14 , and such capabilities could be useful in the development of energy-efficient spintronic devices. Thermal effects can also be used to generate and manipulate skyrmions 15,16 , which could lead to the development of unconventional computing 17 and energy-harvesting 18 applications. These thermal effects are, however, difficult to observe in bulk samples and large-area films; therefore, microstructured devices need to be employed. Furthermore, the generation of skyrmions via a pure thermal effect 19-21 has not been experimentally demonstrated so far; moreover, whether the skyrmion motion driven by thermal gradients follows the direction of thermal diffusion or, oppositely, the direction of magnonic spin torque 15,20,22,23 remains an open question.   approach allows us to study the dynamics of skyrmions induced by a perpendicular magnetic field (μ 0 H ⊥), electrical current (j e), temperature (T) and temperature gradient (ΔT(x)). The magnetic imaging was conducted at the Fe L 3 edge Q6

A study was conducted to evaluate the effects of mastication on the physical breakdown and ruminal digestion of whole cereal grains by cattle. Three Hereford cows (initial BW 557 kg; SD, 17) surgically fitted with ruminal and esophageal fistulas were fed 5.5 kg/d (as-fed basis) of whole barley, corn, or wheat in an experiment designed as a 3 x 3 Latin square. Eating time and chews per kilogram of DM were greater (P < .10) for corn than for barley or wheat. Whole corn was substantially damaged after ingestive mastication, and the majority of kernels were broken into small pieces. Many barley and wheat kernels showed signs of dentition, but most kernels remained intact. Less saliva (P < .10) was added to whole wheat than to barley or corn during ingestive mastication. Cattle fed whole barley spent twice (P < .10) as long ruminating per kilogram of DM as those fed corn, with intermediate times for wheat. Less than 30% of the DM disappeared from unmasticated whole grains during 96 h of ruminal incubation. Ingestive mastication increased DM digestion to 53, 69, and 66% for barley, corn, and wheat, respectively. Mastication alters the kinetics of ruminal digestion of unprocessed cereal grains. Combined with the inherent protein and starch digestibilities of the grain, mastication affects the type and extent of processing required to optimize the utilization of cereal grains by cattle. Unlike barley and wheat, corn kernels are extensively damaged during ingestive mastication, reducing the need for physical processing.

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