Increased ectopic fat cells in the longitudinal muscularis layer of the oviduct isthmus in obese Japanese Black cows

In obese humans, mesenchymal stem cells differentiate to become ectopic fat cells in muscles. These ectopic fat cells inhibit the contraction of vascular smooth muscles. Stem cells have been recently identified in the human oviduct, a structure important in reproduction. We therefore investigated the number of Oil Red O (ORO)‐positive cells in the oviducts of control Japanese Black cows (n = 6; body condition score [BCS], 3.0 on a 5‐point scale) compared to those with diet‐induced obesity (n = 5; BCS, 4.0). We stained the ampulla and isthmus collected on the second day after ovulation with ORO and then counted the positive cells in each layer in 10 cross‐sections of the ampulla or isthmus. The obese group (23.4 ± 3.4 in the 10 sections) had larger numbers of ORO‐positive cells in the longitudinal muscularis of the isthmus (P < 0.05) than did the control group (15.0 ± 2.4). ORO‐positive cells were also observed in all other layers of the isthmus and ampulla; however, the number of cells in these layers did not differ significantly between obese cows and controls. Whether this observed increase in ORO‐positive cells in the oviducts of obese cows affects their reproduction warrants further study.     

利用乳成分分析仪与近红外光谱仪比较分析牛奶中的乳脂肪和乳蛋白

采用乳成分分析仪和近红外光谱仪比较分析了牛奶中的乳脂肪和乳蛋白。分析结果表明,二者没有显著差异,近红外光谱仪可以代替乳成分分析仪用来检测牛奶中的乳脂肪和乳蛋白。     

Development of Digestive Enzymes in California Halibut <Emphasis Type="Italic">Paralichthys californicus</Emphasis> Larvae

California halibut Paralichthys californicus is an important commercial species with high aquaculture potential in Baja California Sur, México. To optimize the feeding process using live prey and/or inert diets, we evaluated alkaline proteases, pepsin, trypsin, chymotrypsin, leucine aminopeptidase, lipase, α-amylase, and acid and alkaline phosphatase activities on starved larvae and larvae fed live prey. Highest activities were observed for alkaline protease, trypsin, chymotrypsin, leucine aminopeptidase, and alkaline phosphatase in feeding larvae than starved larvae on day 4 after hatching. At day 5, a sizeable increase in all enzymatic activities was detected in feeding larvae. Alkaline protease, trypsin, chymotrypsin, and alkaline phosphatase decreases progressively from day 5 until day 18. At day 18, a slight pepsin activity was observed. This was considered an indicator of the start of digestive system maturation. We concluded that total enzymatic equipment for this species is complete between day 18 and 30 after hatching. Based on this evidence, early weaning from live prey to inert feed would be possible at this time.     

Efficacy of an equal blend of canola oil and poultry fat as an alternate dietary lipid source for Atlantic salmon (Salmo salar L.) in seawater. II: effects on haematology and immunocompetence

This research examined the haematological and immunological responses of quadruplicate groups of juvenile (～400 g initial weight) Atlantic salmon (Salmo salar L.) that had each been fed daily to satiation for 12 weeks one of three high‐energy extruded diets of identical composition except for the supplemental dietary lipid (234.7 g kg^?1) source. The three experimental diets varied in the composition of supplement lipid; diet 1 contained 100% anchovy oil (AO), while diets 2 and 3 replaced 29.8% and 59.7% of the AO (respectively) with a 1:1 blend of canola oil (CO) and poultry fat (PF). Immediately following the feeding trial, a random sample of fish from each diet was sampled for determination of baseline levels of various haematological and immunological parameters. Thereafter, duplicate diet groups were vaccinated (against Listonella anguillarum) and reared on their respective experimental diets for an additional 4 weeks. At that time, the remaining fish were sampled similarly, and the different parameters were measured again. Comparisons between the different diet treatment groups were made before and after vaccination. There were no significant diet treatment effects at either sample time, for haematocrit, differential leucocyte counts, erythrocyte counts, serum hemolytic activity or head kidney leucocyte respiratory burst activity. The fish fed diet 1 however, did show significantly higher post‐vaccination levels of peripheral blood leucocyte respiratory burst activity and higher serum antibody titres against L. anguillarum. The results suggest that the relatively low n‐6/n‐3 fatty acid ratios in the muscle and presumably other tissues of fish fed diet 1, may have resulted in a reduced production of immunocompromising eicosanoids than were produced in fish ingesting the other two diets that were based in part on the different amounts of the CO and PF blend. Long‐term studies are required to confirm this possibility.     

Polka dot grouper Cromileptes altivelis fingerlings require high protein and moderate lipid diets for optimal growth and nutrient retention

An 8‐week comparative slaughter experiment was carried out to determine the effect of dietary protein and lipid on growth, apparent digestibility (AD) and nutrient retention of polka dot grouper Cromileptes altivelis. Fingerlings were fed diets that varied in crude protein (CP) at 55 g kg^?1 increments between 410 and 630 g kg^?1 dry matter (DM) and at either a moderate (150 g kg^?1 DM) or high (240 g kg^?1DM) lipid concentration. Each diet was fed to satiety twice daily to four replicate tanks (110 L) of fish. One replicate block of tanks comprised 150 fish of mean (±SD) initial weight of 9.6 ± 0.29 g, which were distributed equally to 10 tanks. The other three replicate blocks of tanks comprised 300 fish of 12.6 ± 0.45 g, which were distributed equally to 30 tanks. Tanks were provided with filtered and heated (29 ± 0.5 °C) seawater in a flow‐through system within a laboratory where photoperiod was maintained at 12 : 12 h light–dark cycle. Voluntary food intake was not significantly affected by either the CP or lipid concentration of the diet (mean ± SD of 1.93 ± 0.146 g week^?1) but there was a trend for intake to be higher on the moderate compared with the high lipid diets (mean ± SEM of 1.97 versus 1.89 ± 0.033 gweek^?1, respectively). Daily growth coefficient (DGC) and food conversion ratio (FCR) improved linearly (P < 0.01) with increasing dietary CP (from 0.94 to 1.35% day^?1 for DGC and 1.58 to 1.00 g DM g^?1 wet gain for FCR) and these responses were almost coincident for each of the lipid series. The AD of CP increased linearly with increasing dietary CP (from 46.8 to 74.1%) and was independent of dietary lipid. Apparent digestibility of energy increased curvilinearly with increasing dietary CP, with the quadratic component being more prominent for the high‐lipid series. Increasing the amount of lipid in the diet markedly increased the lipid content of the fish from an initial composition (mean ± SD) of 173 ± 7.3 g kg^?1 to a final composition (mean ± SEM) of either 217 or 250 ± 5.9 g kg^?1 for moderate and high‐lipid series, respectively. Total body lipid content tended to increase linearly with increasing dietary CP for the high‐lipid series but with an opposite effect for the moderate‐lipid series. The retention of digestible nitrogen decreased linearly with increasing dietary CP but at a steeper rate for the moderate, compared with the high, lipid series (from 62.7 to 35.7%, slope ?0.115 for moderate‐lipid and 54.6 to 41.9%, slope ?0.050 for high‐lipid). A quadratic function of dietary CP concentration best explained the retention of digestible energy with the curvilinearity being more marked for the high, compared with the moderate, lipid diet series. While there was some indication that ingested lipid spared dietary protein, the results showed a far greater propensity of polka dot grouper fingerlings to use protein as the prime dietary energy source. Diets for juvenile polka dot grouper should contain not less than 440 g digestible protein kg^?1 DM and at least 150 g lipid kg^?1 DM.     

甘露青鱼肌肉营养分析和评价

取材太湖流域无锡甘露水产公司养殖的大青鱼,采用化学及仪器分析手段,对青鱼含肉率及肌肉营养成分进行了分析测定,含肉率为71 08%,肌肉中蛋白质含量为16 56%,脂肪含量为14 08%,其中70 73%为不饱和脂肪酸,18种氨基酸总量为14 91%,8种人体必需氨基酸的含量为6 07%,4种鲜味氨基酸的含量为5 62%,还含有多种微量元素,通过大量基础数据综合评价甘露青鱼的营养价值。     

产脂肪酶乳酸菌对新疆传统奶酪脂肪酸及风味的影响

为了改善奶酪品质,奶酪生产过程中通常会添加脂肪酶或者产脂肪酶乳酸菌来提升产品品质。该研究以前期筛选的4株高产脂肪酶乳酸菌为发酵剂,分别随机选取3株乳酸菌复配制作酸凝奶酪。试验组：A组T1-5和T1-3属融合魏斯氏菌（Weissella confusa）、H1-6属瑞士乳杆菌（Lactobacillus helveticus）,B组H1-6、T1-5、B2-5属植物乳杆菌（Lactobacillus plantarum）,C组H1-6、T1-3、B2-5,D组T1-3、T1-5、B2-5,对照组（E组）（添加商业发酵剂）,分析发酵剂对传统奶酪pH值、滴定酸度和脂肪氧化情况的影响,并利用气相色谱法（Gas Chromatography,GC）检测奶酪中脂肪酸变化、利用气相色谱-离子迁移谱（Gas Chromatography-Ion Mobility Chromatography,GC-IMS）分析奶酪中风味物质的变化。结果表明：A,B,C,D组4组奶酪的pH值、过氧化值（Peroxide value,POV值）明显低于E组（对照组）（P < 0.05）,A,B组奶酪滴定酸度比对照E组高（P < 0.05）;A,B,C,D组奶酪中饱和脂肪酸（Saturated Fatty Acids,SFA）含量、单不饱和脂肪酸（Monounsaturated Fatty Acids,MUFA）含量和多不饱和脂肪酸（Polyunsaturated Fatty Acids,PUFA）含量均显著高于E组（P < 0.05）;4个试验组样品中亚油酸（C18∶2n6c）含量明显高于对照组（E组）（P < 0.05）。GC-IMS及主成分分析结果显示,A、B组奶酪挥发性风味物质种类多,且相似度较高,其中2-庚酮、丁醛、乙酸丁酯是主要呈味物质;C、E两组奶酪中风味物质比较相似,风味物质主要以乙酸乙酯、乙酸丙酯、己酸乙酯等酯类为主;D组与其他4组有所差异,主要挥发性风味物质为乙酸丁酯、3-辛酮、庚醛等。结合感官评定,A、B两组奶酪整体风味和口感较好,评分较高。筛选得到的产脂肪酶乳酸菌可以作为发酵剂用于提升新疆传统奶酪品质。     

Myristic Acid （MA） Promotes Adipogenic Gene Expression and the Differentiation of Porcine Intramuscular Adipocyte Precursor Cells

Intramuscular fat （IMF） content is considered to be a key factor that affects the marbling, tenderness, juiciness and lfavor of pork. To investigate the effects of myristic acid （MA） on the differentiation of porcine intramuscular adipocytes, cells were isolated from longissimus dorsi muscle （LDM） and treated with 0, 10, 50 or 100μmol L-1 MA. The results showed that MA signiifcantly promotes the differentiation of intramuscular adipocytes in a dose-dependent manner. MA also led to a parallel increase in the expression of peroxisome proliferator activated receptor-γ（PPARγ） and adipose-related genes, such as glucose transporter 1 （GLUT1）, lipoprotein lipase （LPL）, adipocyte fatty acid binding protein 4 （FABP4/aP2）, fatty acid translocase （FAT）, acetyl-CoA carboxylaseα（ACCα）, adipose triglyceride lipase （ATGL） and fatty acid synthase （FASN）. However, no signiifcant effects of MA were observed on the expression of CAAT enhancer binding protein-α（C/EBPα） or hormone sensitive lipase （HSL）. The expression of pyruvate dehydrogenase kinase 4 （PDK4） was increased by MA during the early stages of differentiation （day 1-3）. In addition, MA also increased the absolute content of C14 （P〈0.001） and saturated fatty acids （SFA） （P〈0.05） to varying degrees, but no effects were observed on other fatty acids. These results suggest that MA might be able to enhance the IMF content of pork and increase the accumulation of myristic and myristoleic acid in muscle, which might have beneifcial implications for human health.     

脂肪酶水解菜籽油脚料工艺条件的优化

[目的]优化脂肪酶水解菜籽油脚料的工艺,提高菜籽油脚料水解率。[方法]以菜籽油脚料为原料,选用黑曲霉脂肪酶水解菜籽油脚料,通过单因素试验、Box—Benhnken中心组合设计和响应面法对该脂肪酶水解油脂的工艺条件进行优化分析。[结果]单因素试验得出,黑曲霉脂肪酶水解菜籽油脚料的最适酶添加量为200u／ml,底物浓度75mg／ml,酶解pH7．0,酶解温度40℃,酶解时间45min以及摇床转数150r／min,此时菜籽油脚料水解率为16．4％。利用Box—Benhnken中心组合设计和响应面法确定了最优工艺条件是：酶添加量245U／ml,底物浓度为75mg／ml,酶解pH7．0,酶解温度是41℃,优化后的菜籽油脚料水解率达（26．92±0．86）％。[结论]研究可为菜籽油脚料的进一步开发利用提供参考依据。     

反式脂肪的养生危害探讨

在广泛文献检索的基础上,对反式脂肪的成分、产生途径、危害、使用现状和使用注意事项等进行了综述,为全民养生保健提供参考资料。