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We examined the effects of chicken egg hydrolysate (also known as “bone peptide” or BP) on bone metabolism in 5- to 8-month-old orchidectomized dogs. The bone formation marker serum bone alkaline phosphatase (BAP) and the bone resorption marker urine deoxypyridinoline (DPD) were used as indicators to measure changes in bone metabolism. The following results were observed that Serum BAP was higher in dogs fed BP-enriched food throughout the clinical investigation. Serum BAP was statistically significantly higher in dogs fed BP-enriched food than in dogs fed non-BP-enriched food at 2 months after orchidectomy. This suggests that BP promoted bone formation immediately after orchidectomy.  相似文献   
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This study describes the development of efficient single nucleotide polymorphism (SNP) markers for individual identification and parentage tests in a Japanese Black cattle population. An amplified fragment length polymorphism method was employed to detect informative candidate markers, and yielded 44 SNP markers from 220 primer combinations. 29 unlinked SNPs were finally selected as diagnostic markers. The allelic frequencies for each marker were estimated by using PCR‐RFLP in the Japanese Black population. Based on the frequency data, the estimated identity power of these markers was 2.73 × 10?12. Parentage exclusion probabilities, when both suspected parents' genotypes were known and when only one suspected parent was genotyped, were estimated as 0.96929 and 0.99693, respectively. This panel of SNP markers is theoretically sufficient for individual identification, and would also be a powerful tool for a parentage test in Japanese Black cattle. The markers could contribute to the management of the beef industry in Japan.  相似文献   
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ABSTRACT:   Tuna tropomyosin is a mixture of nearly equimolar amounts of two isoforms (designated α and β). cDNA encoding the α form was cloned from bluefin tuna Thunnus thynnus fast skeletal muscle. The full-length cDNA contained 1220 bp, comprising an open reading frame of 855 bp encoding 284 amino acid residues, flanked by 5'-untranslational regions (156 bp) and 3'-untranslational regions (209 bp). The deduced amino acid sequence showed considerably high homology in a range of 93.7–98.6% to those of other vertebrate α-type tropomyosins. In phylogenetic analysis, bluefin tuna tropomyosin showed the closest relationship with the white croaker counterpart. The predicted mass was 32 919 Da, and isoelectric point was 4.50, assuming acetylation of the N-terminus. By differential scanning calorimetry, bluefin tuna tropomyosin gave two major endothermic peaks at 29.3 and 41.5°C, probably caused by the presence of two isoforms. Circular dichroism spectra supported such a unique denaturation profile.  相似文献   
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In order to investigate the possible influence of estrogenic environmental endocrine disruptors on the reproductive activity of fish in Lake Kasumigaura, plasma levels of vitellogenin (VTG), a biomarker of estrogen exposure, were measured in wild and cultured male common carp Cyprinus carpio and wild crucian carp Carassius cuvieri . Testicular histology and plasma steroid hormone levels were also examined. Fish were collected from June 1998 to August 1999. Plasma VTG levels in most fish examined were below a detection limit (40 ng/mL) throughout the sampling period, and a small amount of VTG (43.5 ng/mL–1680 ng/mL) compared to that in females was detected in some fish. Active spermatogenesis in the testis and increased levels of plasma sex steroids were observed in most of the fish examined. Thus, no marked influence of estrogenic chemicals was detected in the reproductive activity of male common carp and crucian carp in Lake Kasumigaura collected from the sampling sites in the present investigation.  相似文献   
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CHIE  YONEDA  CHINATSU  KASAMATSU  KEIKO  HATAE  SHUGO  WATABE 《Fisheries Science》2002,68(5):1138-1144
Physicochemical changes of Japanese cockle foot parts occurring during cooking and cold storage at 4°C for 10 days were examined. Raw samples decreased in weight by 27% during cooking at 85°C for 15 s. Both raw and cooked samples decreased in weight to the same extent of 22–23% during the 10-day cold storage. The levels of ATP and related compounds, as well as those of free amino acids, were higher in raw than in cooked samples, although the former were found by sensory evaluation to have a stronger fishy odor. Raw samples started to decrease in ATP content after 5 days of cold storage, showing K' values of 18 and 42% after 5 and 7 days, respectively. The L* value in the Hunter scale color evaluation increased during the cold storage of raw samples, revealing a gradual disappearance of its original purple–gray color. Meanwhile, the L* value of cooked samples remained constant during the cold storage. The tensile strength of cooked samples was significantly higher than those of both raw samples before and after the cold storage, indicating increased toughness by cooking.  相似文献   
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ABSTRACT:   The two Staphylococcus strains that had been isolated from fish sauce mush (moromi) made from frigate mackerel in Japan and proved to improve fish sauce odor, were examined for their taxonomic positions. The sequence analysis based on 16S rRNA and rpoB showed that the two strains, R4Nu and R5G, had an identical sequence with sequence identities of 99.5% and 99.0% to the above two genes from the closest species of S. nepalensis , respectively. A DNA hybridization test of the two strains showed more than 80% DNA similarity with S. nepalensis , thus confirming the above-mentioned species identification. Polymerase chain reaction primers specific to the strain isolated from fish sauce mush were designed from rpoB and examined for the distribution of this species to various fish sauces made in Asian countries as well as to fish sauce starter (malt) made from soy beans and barley in Toyama Prefecture, Japan. The amplified DNA fragment bearing the S. nepalensis gene was detected in the enriched culture of the malt, although no positive reaction was shown with fish sauce samples. These results suggest that S. nepalensis indebted to improve fish sauce odor was originated from the fish sauce starter malt.  相似文献   
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ABSTRACT:   The search for dinucleotide repeat microsatellites within scaffolds 1–25 of genome database JGI Fugu v3.0 for the pufferfish Takifugu rubripes revealed that 80% of microsatellite loci consisted of five to 13-fold repeats with locus-specific differences in density. Eleven out of 15 microsatellite loci isolated from the database with which genotyping using wild pufferfish was successfully performed showed polymorphism; that is, the means of the number of alleles and expected and observed heterozygosities at these 11 loci were 21.8, 0.915 and 0.829, respectively. It was confirmed that eight out of the 11 polymorphic loci were inherited through the Mendelian law and one pair of microsatellite loci derived from the same scaffold was linked. These results demonstrated that these loci are useful for constructing a linkage map in the pufferfish as DNA markers.  相似文献   
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