外源营养因子对巴尔喀什蘑菇菌丝的影响

【目的】 研究不同外源营养因子,包括碳源、氮源、培养料、无机盐、维生素和植物生长调节剂,对巴尔喀什蘑菇菌丝生长的影响。【方法】 以新疆野生巴尔喀什蘑菇分离菌株为试材,采用单因素平板实验法进行试验。【结果】 巴尔喀什蘑菇菌丝生长的最佳碳氮源为可溶性淀粉和牛肉膏,培养巴尔喀什蘑菇较为合适的培养料有木屑、棉籽壳发酵料和芦苇基质,无机盐(MnSO₄、FeSO₄、CaCl₂、CaSO₄、CaCO₃),维生素(B1、B2、B6、H、B9、B-h、C),及植物生长调节剂(IAA、NAA、6-BA、6-KT、赤霉素和腐殖酸钠),均可在一定程度上促进巴尔喀什蘑菇菌丝的生长。【结论】 不同外源营养因子对巴尔喀什蘑菇菌丝的生长有不同程度的影响。     

Interaction “nutrition-reproduction” in fish

In wild fish, gonad maturation and spawning induce modifications in feeding behaviour and dynamics of body stores which are possibly responsible for metabolic disorders. Conversely, food manipulations can modify reproduction of captive female broodstock. A restricted diet during early stages of the life cycle delays the first maturation age, a quantitatively restricted food supply during the stages of oocyte differentiation reduces the egg number, while a reduction of food levels during the last phases of oogenesis has only a small effect on egg size, composition and hatchability. During the spawning period, salmonid female broodstock seem to be more able to utilize carbohydrates than immature fish, they valorize the energy brought in by fats and have low quantitative requirements for proteins (28%). On the other hand, Red Sea bream broodstock have higher needs for proteins (45%).The incorporation into diet of liposoluble vitamins and essential fatty acids is necessary for normal reproduction, but (n-6) fatty acids seem to play a more important role than in juveniles. Although the effects and physiological role of carotenoids are not yet well known in salmonids, they are necessary for normal development in Red Sea bream. Although little work has been done on the effects of mineral nutrition, special attention must be paid to trace elements, manganese in particular.The major part of this review concerns female broodstock, since very little interest has been devoted to males.     

复合维生素添加量对蛋公雏育肥效果的影响

选用 1日龄健康商品代罗曼蛋公雏 6 0 0只 ,随机分为 3组 ,每组 4个重复 ,进行 70d饲养试验 ,饲喂复合维生素设 3种不同添加水平 ,添加复合维生素 10 0g·t-1(Ⅰ ) ,2 0 0g·t-1(Ⅱ ) ,30 0g·t-1(Ⅲ ) .结果表明 ,提高育肥蛋公雏饲粮中复合维生素的含量能显著提高育肥蛋白雏的健康水平、日增重、饲料转化率及经济效益 .在复合维生素添加量从 2 0 0g进一步增加至30 0g时 ,并不能进一步提高育肥蛋白雏的日增重、饲料转化率和经济效益 ,反而呈下降趋势 .综合日增重、饲料转化率和经济效益 ,育肥蛋白雏饲粮中此复合维生素添加量以 2 0 0g为宜     

The importance of the oxidative status of dairy cattle in the periparturient period: revisiting antioxidant supplementation

Dairy cows are especially vulnerable to health disorders during the transition period, when they shift from late pregnancy to the onset of lactation. Diseases at this stage affect not only the animals' well‐being, but also cause a major economic impact in dairy farms, because apart from treatment costs, affected cows will not reach their peak milk‐producing capacity. The overproduction of reactive oxygen species (ROS) leads to oxidative stress, which has been identified as an underlying factor of dysfunctional inflammatory responses. Supplementation with vitamins and trace elements attempts to minimize the harmful consequences of excessive ROS production, thereby trying to improve animals' health status and to reduce disease incidence. However, results regarding the effects of supplementing antioxidants on dairy cows' health and performance have been inconsistent, because in most cases, the antioxidant potential of the animals was not assessed beforehand and the nutritional strategy planned accordingly. Therefore, reviewing the physiological and harmful effects of ROS production, along with the different options available for assessing the redox balance in dairy cattle and some of the key findings of different supplementation trials, could bring one step forward the on‐farm application of determinations of oxidative status for establishing nutritional strategies early enough in the dry period that could improve transition cow health.     

高效毛细管电泳方法同时测定茶叶中多种水溶性维生素

建立了毛细管电泳法同时分离检测多种水溶性维生素的方法,在柱温25℃、电压20 kV、20 mmol/LpH8.8磷酸二氢钾-硼砂缓冲液的电泳条件下,10 min内实现了7种水溶性维生素(VB1、VB12、VB2、VB6、Vc、烟酸和叶酸)的良好分离。比较了水浴萃取、超声波萃取以及SPEC18柱萃取对茶样中维生素分离效果的影响,结果显示SPEC18柱具有较好的纯化和富集作用。利用上述的毛细管电泳法对茶树顶芽和叶片中7种水溶性维生素进行了检测,其迁移时间重现性为0.155 7%~0.166 4%,峰面积重现性为1.080%~3.466%,回收率为96.3%~103.9%。结果还显示茶树顶芽中的水溶性维生素含量最高。     

The influence of milling on the nutritive value of flour from cereal grains. 7. Vitamins and tryptophan

Rye, wheat, barley, rice, maize and sorghum were milled into more or less refined fractions, and the content of thiamin, riboflavin, vitamin B₆, folate, biotin, niacin and tryptophan were determined. Differences in vitamin content between the different cereal grains were rather small. Refining resulted in marked losses of all vitamins studied. On average, 70%–80% of the vitamins were lost during the milling process. The lowest vitamin content was found in highly refined rice, containing only about 5% of the folate and 10% of the niacin present in brown rice. Maize had a low content of tryptophan, and the concentration was greatly reduced by degerming. For the other cereal grains, milling had only a slight effect on tryptophan concentrations.     

Amino acid composition protein quality and water-soluble vitamin content of germinated cowpeas (Vigna unguiculata)

Amino acid composition, protein digestibility, calculated protein efficiency ratio (C-PER and DC-PER), chemical scores and water-soluble vitamin content of cowpea seeds germinated at 25°C or 30°C for 24h were determined. Also, the effect of processing steps (heated-air drying, decortication and cooking) on these parameters were examined. Germination had little effect on amino acid profile of cowpeas. In vitro protein digestibility was not improved significantly by germination nor by decortication but was improved by cooking. C-PER and DC-PER ranged from 1.95 to 2.21 and from 1.63 to 1.82, respectively. DC-PER compared well withreported rat PER of cowpea products and seemed more sensitive than C-PER. Based on whole egg values, chemical scores ranged from 37.7 to 45.8% (mean±SD; 42.2±2.4%). Germination increased the contents of niacin, thiamin and riboflavin significantly. Decortication resulted in up to 30% loss in niacin while thiamin content was reduced 41% by cooking.     

不同品种肉鸡屠宰性能、胸肌肉品质和成分测定及分析

研究旨在探讨中国自主研究培育的白羽肉鸡和爱拔益加AA在屠宰性能、肌肉品质和组成成分之间差异。以‘wod’系列白羽肉鸡和爱拔益加AA为素材,测定7周龄时各个品种的屠宰性能、胸肌肉品质以及胸肌中风味前体物质、矿物元素、微生素等成分含量,分析比较不同品种间的差异变化。结果表明：wod168和wod178的屠体率、全净膛率和胸肌率均极显著低于wod188和AA(P<0.01),翅膀率极显著高于后两者(P<0.01)。wod168的胸肌肌肉pH和嫩度极显著小于AA(P<0.01),肉色的L值和b值显著高于AA(P<0.05)。wod168胸肌肌肉氨基酸总量、矿物元素总量和粗蛋白含量均高于其他三个品种,肌内脂肪和胆固醇含量低于其他品种。wod168产肉性能不及其他品种,但其胸肌肌肉肉品质更佳,更符合消费者对优质肉品质的需求。     

草鱼种复合维生素预混料的研究

经过4期饲养试验,优选出了草鱼最佳复合维生素配方V1号,其最适宜添加量为0．20％,与市售2种复合维生素预混料产品比较,显示出了明显增重和降耗效果。     

Stability of B-complex vitamins and dietary fiber during rye sourdough bread production

The stability of vitamers: thiamine, riboflavin, nicotinic acid, nicotinamide, pantothenic acid, pyridoxine and pyridoxal, as well as soluble and insoluble dietary fiber was studied in a rye sourdough bread process. The vitamer concentrations were measured in raw materials (rye flours, white and red rye malt, yeast) and the rye sourdough breads made from them by means of LC–MS and stable isotope dilution assay. The content of dietary fiber was determined using a standard enzymatic-gravimetric method. During baking, the concentration of vitamins decreased by 20–45% in the case of thiamine, 25–50% in the case of nicotinic acid, 45–65% in the case of pyridoxal in both breads, 50% in the case of riboflavin and 15% in the case of pyridoxine only in fine rye bread. In contrast, the content of nicotinamide increased during processing by ten fold, presumably due to microbial activity during sourdough fermentation. The ratio of soluble to insoluble dietary fiber increased during rye sourdough processing.