Dietary Lipid Levels Affect the Growth Performance,Lipid Deposition,and Antioxidative Capacity of Juvenile Scaleless Carp,Gymnocypris przewalskii,on the Qinghai‐Tibetan Plateau

A 56‐d growth trial was conducted to evaluate the growth performance, lipid deposition, and antioxidative capacity of juvenile scaleless carp, Gymnocypris przewalskii, on Qinghai‐Tibetan Plateau. One‐year‐old juveniles (initial weight: 15.99 ± 0.02 g) were fed practical diets with different lipid levels of 4, 5.5, 7, 8.5, and 10%, respectively. Results showed that the best specific growth rate (SGR), feed conversion rate, and total antioxidative capacity (T‐AOC) in hepatopancreas were observed in fish fed the diet with 7% lipid level. Fish fed with high lipid diets (8.5 and 10%) had significantly higher condition factor and viscerosomatic index as well as lipid in muscle, intestine, mesenteric fat tissue, and whole body. Highest level of hepatopancreas lipase and lipoprotein lipases activities as well as malondialdehyde content and the lowest level of feed intake and T‐AOC content in hepatopancreas and intestine were also observed in fish fed with high lipid diets (8.5 and 10%) (P < 0.05). In conclusion, based on SGR and hepatopancreas T‐AOC content, dietary lipid requirement of juvenile G. przewalskii was estimated to be 7.35 and 7.39%, respectively.     

叶轮出口边对双蜗壳泵压力脉动的影响

泵的叶轮扫掠蜗壳隔舌时产生的压力脉动是引起船用泵振动噪声的原因之一.为尽可能弱化这一影响,分别设计了叶片出口边与前后盖板基本面垂直和倾斜的2种不同形式叶轮,将其配置在相同的双蜗壳中,通过数值计算与样机试验相结合的手段,对蜗壳内9个不同位置的压力脉动情况进行对比分析.结果表明:出口边倾斜的叶轮相比于出口边垂直的叶轮可明显改善蜗壳内次脉动的“驼峰”现象,且可以进一步降低隔舌处主波动的压力峰值;对蜗壳内2个隔舌稍前的位置,出口边倾斜的叶轮反而会使得该点的压力系数幅值明显增大,且该点主波动的周期数发生改变;2种叶轮出口边的不同形式对蜗壳出口位置的压力脉动的影响基本相同;采用出口边倾斜叶轮对改善因叶轮与隔舌间的液流压力脉动是可行的.     

南疆喀什市温室蔬菜病虫害种类及发生情况初步分析

为了分析南疆喀什市温室蔬菜病虫害种类及发生情况,2017年在喀什市进行了温室蔬菜病虫害调查,共调查了21种蔬菜,其中在16种蔬菜上共发现了12种病害,在15种蔬菜上共发现了4种虫害。综合来看,为害南疆喀什市温室蔬菜的主要病害种类为煤污病、腐烂病、白粉病以及病毒病,主要虫害种类为斑潜蝇、白粉虱和菜蛾。结合当地生产实际情况,分析了温室蔬菜病虫害的发生特点和发生原因,初步构建了喀什市温室蔬菜病虫害综合防治技术体系。     

高山油菜花粉黄酮提取工艺研究

采用超声波结合复合酶液对高山油菜花粉进行破壁预处理后，以95%的乙醇提取花粉中黄酮，研究提取温度、时间和固液比对破壁高山油菜花粉黄酮得率的影响，筛选适宜的提取工艺。结果表明，超声波酶解处理时间60 min即可使油菜花粉破壁率达到90%以上；通过正交试验确定最佳提取工艺条件为：提取温度95 ℃，时间2 h，料液比1∶35 (g/mL)，此时高山油菜花粉黄酮得率高达7.65%。     

设施畜牧业关键技术研究态势分析

[目的/意义]目前中国畜牧业正处于加快转型的重要时期,了解相关技术的发展态势对于畜牧业的发展具有一定的借鉴意义。[方法/过程]本文以设施畜牧业领域技术研发的3个主要方向：笼舍技术、饲喂饮水技术和环境控制技术的相关专利为研究对象,利用专利计量的方法对其发展趋势、技术分支、申请人、各阶段重点专利等进行了分析。[结果/结论]笼舍、饲喂饮水和环境控制技术发展同步经历了萌芽期、波动发展期、快速发展期3个阶段,当前申请量呈现直线上升的态势;技术研发主体以企业为主,各研发单位之间技术布局差异性明显;近些年重点专利中的国内专利明显增多;笼舍技术方面装置研发均侧重于粪尿清除、垫板等技术;饲喂饮水技术方面饲喂技术的研究多于饮水技术,且均侧重于研发自动化设备;环境控制技术侧重于废弃物处理技术、空气调节技术和房舍清洁刷洗技术。     

花生硬脂酰-ACP酸脱饱和基因FAB2表达的分子机制

FAB2位于油酸合成通路的上游,编码硬脂酰-ACP脱饱和酶,调控硬脂酸(C18:0)向油酸(C18:1)转化。本研究发现高油酸品种开农176种子发育前期FAB2的表达量升高,而成熟期油酸过量积累会抑制FAB2的表达。利用开农176与开农70构建F2杂交群体,发现当植株油酸含量超过60%时会从整体水平上抑制FAB2的表达。种子发育前期,油酸不断积累会导致过氧化物酶活性升高,并且活性氧含量随之增加;但是在种子发育后期均降低,该结果与FAB2的表达量变化趋势相同。亚细胞定位结果表明, FAB2与FAD2分别定位于叶绿体与内质网。FAB2编码区序列多态性分析显示,该蛋白序列氮端的氨基酸结构缺失可能会导致硬脂酸含量升高。FAB2启动子序列存在大量AT碱基的富集区域,并且含有光响应、激素调控、转录因子结合的保守顺式元件。本研究发现过量积累的油酸会激活过氧化物酶介导的活性氧信号途径,进而通过细胞核内的未知转录因子调节上游基因FAB2的表达量,该结果不仅拓展了对FAB2的功能认知,也为培育高油酸花生品种提供了相关的理论指导。     

黄瓜病虫害绿色防控技术及示范成效

黄瓜病虫害种类多、危害大,传统用药方式严重影响产品质量和口感。为了保证直供上海的黄瓜达到无公害要求,对生产基地采取农业防治、生态控制、生物防治和物理防治相结合的绿色防控措施,化学农药使用量减少30%,综合防治效果在85%以上,有效减少了防治次数,降低了农产品的农药残留,667 m~2增产600 kg,增值600元左右。收到了较好的经济、生态及社会效益。     

山下黑猪与鲁莱黑猪正反交F1代杂种优势的估计

旨在估计山下黑猪和鲁莱黑猪正反交F₁代杂种优势，筛选出合适的杂交方式，以提高优质肉猪的生产效率，满足人们对于优质猪肉的需求。本研究在山下黑猪（164头）和鲁莱黑猪（69头）及其正（6头山下黑猪♂×25头鲁莱黑猪♀）、反（3头鲁莱黑猪♂×35头山下黑猪♀）交4个群体中测定了生长肥育、体尺外貌（75～110 kg）、繁殖和胴体肉质（90～115 kg）4大类共43个性状，比较了这些性状在群体间的差异，并估计了正反交F₁代的杂种优势。结果表明，山下黑猪的生长肥育和体尺性状较好，鲁莱黑猪的繁殖和肉质性状较好，正反交群体介于它们之间。正交群体的繁殖性能优于反交群体，但生长肥育性能比反交差。由于这4个群体的母猪都是纯种，因此繁殖性状没有表现出明显杂种优势。除膘厚、胸椎数、45 min pH和剪切力无显著的杂种优劣势外，大部分胴体性状和肉质性状有明显的杂种劣势。生长肥育性状的杂种优势在正反交群体中的表现不一致，反交群体表现出显著杂种优势，而正交则无明显的杂种优势。本研究估计了山下黑猪和鲁莱黑猪正反交的杂种优势，为筛选山下黑猪和鲁莱黑猪的最佳杂交方式奠定基础。     

Introduction to the International Symposium on Lipid Science and Health and research progress in lipid science and health

The International Symposium on Lipid Science and Health (ISLSH), which was organized annually by Oil Crops Research Institute of Chinese Academy of Agricultural Sciences (OCRI-CAAS) since 2016, has gained a strong reputation and attracted hundreds of delegates from around the world for discussion of lipid research trends and advances every year, to promote research and academic exchanges in the fields of lipid science and health. The 5th International Symposium on lipid Science and Health was successfully held in Wuhan, China, from October 23rd to 25th, 2020, to celebrate the 60th anniversary of OCRI-CAAS. The two-day symposium gathered well-known experts specialized in lipid science to share the current state of lipid research with emphasis on aspects covering: (1) lipid profiling and characterization, (2) lipid preparation and modification, (3) lipid improvement and regulation, and (4) lipid nutrition and health. The symposium was conducted by a combination of on-site and network meeting. More than 250 distinguished delegates from academia and industry participated in the on-site multidisciplinary meeting, and thousands of scholars attended the virtual event. This paper is as a record of the symposium proceedings and a brief summary of the advances and trends in 4 aspects of lipid science and health.     

Kernel vitreousness and protein content: Relationship,interaction and synergistic effects on durum wheat quality

Four sets of durum samples were used in this study to further understand the interrelationships among hard vitreous kernels (HVK), protein content, and pigment concentration, with a focus on the interaction and synergistic effects of protein content and vitreousness on durum quality. HVK level increases with higher protein content in the range of 9.5–12.5%, but this relationship is less evident in durum samples with high protein content (12.5–14.5%). Both protein content and kernel vitreousness can significantly affect durum milling quality. White starchy kernels (WSK) in low protein durum have a very detrimental impact on milling and pasta processing quality, but high protein content can mitigate the adverse impact of WSK on durum quality. Although protein content plays a dominant role, higher HVK might contribute positively to pasta firmness. There was no significant difference in yellow pigment content between HVK and WSK. However, pigment loss from semolina to dough was higher for WSK than HVK. Despite the difference in protein content, HVK and WSK have little difference in gluten strength. The monomeric protein was preferentially accumulated in HVK. The glutenin proteins of HVK and WSK were similar in the ratios of 1Bx/1By and HMW/LMW-GS.