Identification and genetic analysis of infectious bursal disease viruses from field outbreaks in Kerala,India

Tropical Animal Health and Production - Recurrent infectious bursal disease (IBD) outbreaks were reported in different regions of Kerala, India. This paper reports the comparative genetic analysis...     

贮精能力差异母鸡的贮精腺形态、激素水平及激素受体基因表达量的研究

旨在探究不同贮精能力母鸡的贮精腺形态、主要性激素水平以及激素受体基因表达量的差异,以期进一步揭示母鸡贮精能力差异产生的原因。本研究以27周龄158只的白来航母鸡和28只公鸡为试验材料,混精连续输精2 d,第3天开始按照个体收集种蛋孵化,根据输精后21 d内每天的种蛋受精情况统计个体受精率作为母鸡贮精能力;挑选高、低贮精能力极端个体各4只,分别为高、低贮精能力组;采血测定血清孕酮、雌激素、睾酮和催乳素激素浓度;解剖获取富含贮精腺的子宫阴道连接部组织,并沿纵向分为两份,一份制作石蜡切片并HE染色,用于贮精腺形态观察,另一份采用荧光定量PCR检测相应激素受体基因的表达量。结果表明,高、低贮精能力组子宫阴道连接部的黏膜面积、贮精腺数量、贮精腺密度均差异不显著（P>0.05）,但高贮精能力组母鸡的贮精腺平均横截面积显著高于低贮精能力组（P<0.05）;高贮精能力组母鸡的血清孕酮激素浓度显著高于低贮精能力组（P<0.05）,雌激素、睾酮和催乳素激素浓度在组间均差异不显著（P > 0.05）;与低贮精能力组相比,高贮精能力组睾酮受体基因和催乳素受体基因表达上调,雌激素α、β受体基因和孕酮受体基因下调,但未达显著水平（P>0.05）。结果提示,母鸡的贮精能力可能与贮精腺横截面积有关,此外,孕酮激素可能对诱导贮精腺中精子的激活起重要作用,从而影响母鸡持续受精能力。     

Phytotherapy and combined nanoformulations as a promising disease management in aquaculture: a review

Aquaculture International - Aquaculture-based foods have enriched nutritional and medicinal value to meet the needs of the global population. Recently, improper maintenance of aquatic organisms in...     

Compensatory growth,plasma hormones and metabolites in juvenile Siberian sturgeon (Acipenser baerii,Brandt 1869) subjected to fasting and re‐feeding

A 7‐week study was conducted to investigate the effect of different fasting and re‐feeding regimes on compensatory growth and some physiological parameters of juvenile Siberian sturgeon (Acipenser baerii). Fish (46.5 ± 0.5 g) were fed on a diet (containing 450 g/kg crude protein and 20 MJ/kg digestible energy) according to four feeding regimes in triplicate including: control group (C, fed everyday), W1 (2 weeks of feeding followed by 1 week of fasting and 4 weeks of re‐feeding), W2 (1 week of feeding followed by 2 weeks of fasting and 4 weeks of re‐feeding) and W3 (3 weeks of fasting followed by 4 weeks of re‐feeding). The fasted groups including W1 (119.6 ± 2.1 g), W2 (118.0 ± 1.7 g) and W3 (108.5 ± 4.8) significantly lost their weights during fasting phase and did not attain the final weight of the C (137.3 ± 1.7 g) after re‐feeding phase. The re‐feeding phase increased the specific growth rate in the fasted groups compared to the C (p < .05). After the fasting phase, concentrations of T₃, T₄, glucose, total protein and triglyceride in plasma of fasted groups were decreased, but levels of total cholesterol, aspartate aminotransferase, alkaline phosphatase and lactate dehydrogenase increased compared to the C. After re‐feeding phase, except for glucose level, all mentioned metabolites were restored in the plasma of W1 group, but total protein level and aspartate aminotransferase concentrations in plasma were not restored in W2 and W3 groups. Overall, our finding demonstrated 4 weeks of re‐feeding was too short to induce full compensatory growth in A. baerii juveniles.     

Time-Resolved Shear Viscosity of Wheat Flour Doughs—Effect of Mixing,Shear Rate,and Resting on the Viscosity of Doughs of Different Flours

The shear viscosity of three doughs of different wheat cultivars mixed to a farinograph level of 500 BU was measured at low shear rates as a function of the shear deformation using a cone-and-plate viscometer. Cyanoacrylate adhesive was used to attach the dough samples to the instrument surfaces to eliminate wall slip. Flours used were Dragon, Kosack, and a fodder wheat. A distinct difference was observed between the viscosities of the different flour cultivars. The strongest dough (Dragon), with the highest protein content and a good resistance in the farinograph, had the highest maximum viscosity. The doughs showed distinct strain hardening, more pronounced for the strong doughs. Maximum viscosity was obtained at a strain of ≈4, almost independent of the shear rate, but at higher values for stronger doughs (5 for Dragon, 4 for Kosack, and 3.5 for fodder wheat). The maximum was most pronounced for well-mixed doughs after resting. The viscosity and its variation with strain may be used as a measure of quality; a higher viscosity and a maximum occurring at high strains indicating good quality (related to the farinogram). The viscosity gradually decreased at higher strains. Apparent viscosity increases with strain and reaches a maximum value at a common strain, which suggests the presence of entangled molecules. The increase of maximum viscosity with increase in mixing also supports this theory. Resting the dough increases the maximum viscosity, which suggests the formation of new cross-links in the nonequilibrium entangled network during resting.