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ABSTRACT: Attempts have been made to assess the end-point temperature (EPT) of heated fish and shellfish meats by using the coagulation method together with sodium dodecylsulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis and enzyme activity determination. Unfrozen and frozen fish and shellfish meats were heat-treated at different selected temperatures with 0, 15 or 30 min holding times. Proteins were extracted with NaCl solution. The coagulation method was able to determine EPT of heated fish and shellfish meats between 60 and 67°C. SDS-PAGE patterns of the filtrates from heated meats were closely related to the results of the coagulation method and enzyme activity determination. Two proteins responsible for producing coagulum of fish meat extracts seem to be lactate dehydrogenase (LDH) and glyceraldehyde phosphate dehydrogenase (GAPDH). End-point temperatures determined by these methods were not significantly different between unfrozen and frozen samples. On the contrary, a highly thermostable protein with a molecular mass of 35 kDa was detected in heated shellfish meats up to 108°C. In scallop adductor muscle, this highly thermostable protein was found to be the tropomyosin subunit from its amino acid composition and their partial sequences. Tropomyosin could be used as an EPT indicator up to 108°C for heated shellfish meats. 相似文献
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Hakimullah HAKIM Chanathip THAMMAKARN Atsushi SUGURO Yuki ISHIDA Akinobu KAWAMURA Miho TAMURA Keisuke SATOH Misato TSUJIMURA Tomomi HASEGAWA Kazuaki TAKEHARA 《The Journal of veterinary medical science / the Japanese Society of Veterinary Science》2015,77(2):211-215
Hypochlorous acid (HOCl) solutions were evaluated for their virucidal ability against a low pathogenic avian influenza virus (AIV), H7N1. HOCl solutions containing 50, 100 and 200 ppm chlorine (pH 6) or their sprayed solutions (harvested in dishes placed at 1 or 30 cm distance between the spray nozzle and dish) were mixed with the virus with or without organic materials (5% fetal bovine serum: FBS). Under plain diluent conditions (without FBS), harvested solutions of HOCl after spraying could decrease the AIV titer by more than 1,000 times, to an undetectable level (< 2.5 log10TCID50/ml) within 5 sec, with the exception of the 50 ppm solution harvested after spraying at the distance of 30 cm. Under the dirty conditions (in the presence of 5% FBS), they lost their virucidal activity. When HOCl solutions were sprayed directly on the virus on rayon sheets for 10 sec, the solutions of 100 and 200 ppm could inactivate AIV immediately after spraying,
while 50 ppm solution required at least 3 min of contact time. In the indirect spray form, after 10 sec of spraying, the lids of the dishes were opened to expose the virus on rayon sheets to HOCl. In this form, the 200 ppm solution inactivated AIV within 10 min of contact, while 50 and 100 ppm could not inactivate it. These data suggest that HOCl can be used in spray form to inactivate AIV at the farm level. 相似文献
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Makoto OTSUKA Aiko ISHIDA Yumi NAKAYAMA Mamoru SAITO Makoto YAMAZAKI Hitoshi MURAKAMI Yutaka NAKAMURA Mitsuto MATSUMOTO Katsuhiro MAMOTO Ryozo TAKADA 《Animal Science Journal》2004,75(3):225-229
Nondigestible oligosaccharides are not digested in the small intestine, but are fermented by bacteria colonizing in the large intestine. Physiological effects of non‐digestible oligosaccharides have been considered to be conferred by the fermentation of bacteria colonizing in the large intestine. Because cellooligosaccharide is a non‐digestible oligosaccharide, various physiological effects are expected. However, physiological functions of cellooligosaccharide are not well understood. This experiment was conducted to clarify the effect of dietary supplementation with cellooligosaccharide on the growth performance in weanling pigs. The result showed that average daily gain was significantly higher (P < 0.05) in pigs fed a diet supplemented with cellooligosaccharide than in pigs without cellooligosaccharide. There was a tendency to increasing average daily feed intake in pigs with cellooligosaccharide, though the significant difference was not detected (P = 0.18). Feed efficiency and nutrient digestibility of feces and ileum were not changed by feeding cellooligosaccharide. In addition, blood urea nitrogen was significantly higher (P < 0.05) in pigs fed the diet supplemented with cellooligosaccharide than in pigs without cellooligosaccharide. The concentrations of acetic and iso‐valeric acids in the cecum of pigs fed the diet with cellooligosaccharide tended to be higher (P < 0.10) than those without cellooligosaccharide. The results obtained in this study demonstrated that dietary supplementation with cellooligosaccharide improves growth performance in weanling pigs. 相似文献
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The dominance genetic effects for reproductive and calf growth abilities in the practical Japanese Black populations were examined using average information (AI) algorithm restricted maximum likelihood (REML) under animal models. The reproductive traits were observed in Japanese Black cattle maintained at Tottori and Okinawa prefectures, and growth traits of calves were observed in cattle at Okinawa. The average of dominance relationships in Tottori ranged from 0.2 to 0.4%, while the level in Okinawa was lower and sparse compared with Tottori. The proportions of the dominance variances to sum of additive and dominance variances () were all 0.02 for reproductive traits in Tottori. In contrast, the proportion was 0.02–0.64 in Okinawa regardless of the level of dominance relationships. These proportions suggested that the dominance might affect the expression of calving interval, days open and gestation length in Okinawa, where breeding units were spread over many islands. Although the dominance variances could not estimate birthweight, w as 0.34 for calf market weight and 0.27 for average daily gain from birth to calf market in Okinawa. These values also suggested that the dominance might affect the early growth of calves. In the near future, genetic relationships will become more complicated with continuation of the current selection and mating systems. Therefore, genetic evaluation accounting for dominance effects would be necessary for particular traits and populations. 相似文献
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Hiroko SHIBATA Shoko TATENO Shuhei KANDA Kazuki TAKAURA Souichi ISHIDA Hisao ITABASHI 《Animal Science Journal》2013,84(2):106-112
The effects of corn dried distillers grains with solubles (DDGS) feeding on rumen fermentation and milk production in cows were evaluated using diets high in neutral detergent fiber (NDF, 45.9–46.6%). The control diet (Control) consisted mainly of hay, corn silage and concentrates. In the experimental diets, the concentrates were replaced with DDGS as 10% dry matter (DM) (10%DDGS) and 20% DM (20%DDGS). Eight cows were used for each 14‐day treatment period. Effect of DDGS feeding on DM intake was not significant. Ruminal volatile fatty acids and ammonia‐N at 5 h after feeding of 20%DDGS were decreased compared to Control, whereas protozoal count at 2 h after feeding of 20%DDGS was higher than that of 10%DDGS. Milk yield of cows fed DDGS diets was greater than that of Control, although percentages of milk protein and solids‐not‐fat were decreased by DDGS diets. The proportions of C10:0, C12:0, C14:0 and C16:0 in the milk fat decreased, and those of C18:0, C18:1, C18:2 and cis‐9, trans‐11 conjugated linoleic acid (CLA) increased markedly with elevated DDGS. Increase in trans‐11 C18:1 was observed in the rumen fluid at 5 h after feeding. These findings suggest that DDGS feeding enhanced milk yield, as well as CLA synthesis under a high dietary NDF condition. 相似文献
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Taste effects of oligopeptides in a Vietnamese fish sauce 总被引:4,自引:0,他引:4
JUNG-NIM PARK KEISHI ISHIDA TAKEHIKO WATANABE KEN-ICHI ENDOH KATSUKO WATANABE MASAHIRO MURAKAMI HIROKI ABE 《Fisheries Science》2002,68(4):921-928
ABSTRACT: A Vietnamese fish sauce Nuoc mam used in the present study was rich in oligopeptides of which nitrogen content accounted for 20% of total nitrogen. The high-molecular-weight peptide fractions fractionated by ion-exchange chromatographies and ultrafiltration enhanced sweetness and umami as well as sourness and bitterness of the fish sauce, and increased several flavor characteristics including continuity, first taste and aftertaste. Thus, it is apparent that large amounts of peptides produced during the long-term fermentation of fish sauce are responsible for the complicated taste of the sauce. From each fraction, 17 peptides in total were isolated and determined for their amino acid sequences. These di-, tri- and tetra-peptides synthesized by solid- or liquid-phase method gave any one of bitter, sour, umami taste, or practically no taste in the absence of salt. In the presence of 0.3% NaCl, however, almost all peptides showed sweet and umami tastes. Other than these 17 peptides, there existed many other kinds of peptides in the fish sauce. Thus, these peptides are thought to contribute to the overall taste of the fish sauce. 相似文献
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