脱毒桐籽饼(粕)蛋白质及能量营养价值评价

选用8头30kg的阉公猪和6只1.7kg的伊莎褐公鸡分别对3种脱毒桐籽饼(粕)Ⅰ、Ⅱ和Ⅲ的蛋白质、氨基酸消化率、代谢率进行了测定。结果表明 :3种脱毒桐饼(粕)Ⅰ、Ⅱ和Ⅲ的蛋白质含量分别为31.17 %、35.12 %和23.98 % ;总氨基酸含量为226.93mg/g、278.38mg/g和178.71mg/g,其中赖氨酸含量4.14mg/g、5.01mg/g和3.47mg/g ,蛋氨酸含量为1.24mg/g、1.33mg/g和0.92mg/g ;能量(GE)为17.72kJ/g、16.42kJ/g 和18.02kJ/g。脱毒桐粕Ⅰ的蛋白质消化率为75.15 % ,消化能为12.85MJ/kg;脱毒桐饼(粕)Ⅰ、Ⅱ的表观代谢能分别为4.88MJ/kg 和6.29MJ/kg,真代谢能为5.53MJ/kg 与6.94MJ/kg。3种脱毒桐饼(粕)的氨基酸之间存在不平衡状况 ,从限制性氨基酸的角度来看 ,脱毒桐饼(粕)的第一限制性氨基酸是蛋氨酸、第二限制性氨基酸为赖氨酸。     

Evaluation of chemical disinfestants in reducing Verticillium dahliae conidia in irrigation water

Irrigation water disinfestation is an unexplored option for reducing Verticillium dahliae inoculum in water and consequently for more efficiently managing Verticillium wilts in Andalusia. We assessed Suppressive Efficacy (SE; water was infested and subsequently treated) and Preventive Efficacy (PE; previously treated water was subsequently inoculated) of OX-VIRIN^®, OX-AGUA AL 25^® and Deccoklor^® in reducing water infestations by V. dahliae conidia. Five concentrations of each disinfestant, the lowest three being recommended by the manufacturer, were tested in vitro against six V. dahliae isolates. Validation assays were carried out in experiments under natural environmental conditions in spring. The four highest concentrations of OX-VIRIN^® (0.8–51.2 mL L⁻¹), the three highest of OX-AGUA AL 25^® (46.4–417.5 μL L⁻¹) and the two highest of Deccoklor^® (0.375 and 3.75 mL L⁻¹), showed an in vitro-efficacy (SE and PE) of 96.2, 80.0 and 100.0% after 30, 5 to 30 and 15 days respectively. Therefore, recommended concentrations for OX-VIRIN^® and OX-AGUA AL 25^® showed a greater in vitro-effectiveness than those recommended for Deccoklor^®. Assays in natural environmental conditions proved that OX-VIRIN^® at the recommended concentration of 3.2-mL L⁻¹, applied every 28 days to water, was the most effective treatment (SE and PE), with a 100% reduction of the average relative viability after 56 days. Other chemical treatments showing high in vitro-efficacy, such as OX-VIRIN^® at 0.8 mL L⁻¹ and OX-AGUA AL 25^® at 46.4 μL L⁻¹ showed an SE of 99.9% after 14 and 28 days when applied every 28 and 14 days, respectively. However, PE of OX-AGUA AL 25^® at 46.4 μL L⁻¹ was only 59 and 38% after 28 and 14 days respectively, depending on the experiment.     

Growth performance,carcass traits,physiochemical characteristics and intramuscular fatty acid composition of finishing Japanese black steers fed soybean curd residue and soy sauce cake

This study was conducted to determine the effects of dietary soybean curd residue (SCR) and soy sauce cake (SSC) on the growth performance, carcass traits and physiochemical and intramuscular fatty acid (FA) characteristics in Japanese Black steers. Ten steers (29.7 ± 0.3 months old, 856.6 ± 24.4 kg body weight) were assigned to either treatment C, fed a conventional concentrate or T, fed the test diet including dried SCR and SSC for 3 months. In growth performance, dry matter (DM) intake and average daily gain, and carcass traits did not differ significantly between the treatments. Color of beef was affected by the dietary treatments and meat samples from T showed higher a^* value and chroma than those in C. On FA composition, there was no significant difference between the treatments in neutral lipids, whereas in polar lipids, meat samples from T had higher C16:1 (P < 0.05) and tended to have higher C16:0 (P = 0.05) and C18:1 (P = 0.08), but lower C17:0 (P = 0.098), C18:2 (P = 0.06) and C20:4 (P = 0.07) than those from C. The study suggested that SCR and SSC could be used as a substitute for conventional concentrate and would influence meat color and intramuscular FA composition of polar lipids.     

上流式厌氧污泥床处理豆制品废水启动研究

用上流式厌氧污泥床（ＵＡＳＢ）处理豆制品废水，以阐明这种消化器启动的效果。研究结果表明，产气率，ＣＯＤ去除率和甲烷含量分别为３．０Ｌ／（Ｌ．ｄ），９３％，５８．４％。从第２６天至４６天的运转期间，ＵＡＳＢ平均ＣＯＤ负荷率、产气率，ＣＯＤ去除率，甲烷含量分别为５．２ｇＣＯＤ／（Ｌ．ｄ），３．５Ｌ／（Ｌ．ｄ），９０％，５９．４％。出水乙酸，丙酸浓度分别为１１１ｍｇ／Ｌ，９８ｍｇ／Ｌ，丁酸浓度不可测出。     

Isolation of Olive latent virus 1 from Tulip in Toyama Prefecture

A virus whose coat protein gene had a high sequence homology with the coat protein gene of Olive latent virus 1 was isolated from diseased tulip in Toyama Prefecture. Received 1 June 2001/ Accepted in revised form 1 August 2001     

菜籽饼中硫葡萄糖甙的去除方法

硫葡萄糖甙(GS)是菜籽饼中主要的抗营养因子。本文对硫葡萄糖甙的性质及其降解产物的毒害作用和菜籽饼的脱毒方法进行综述。     

Relations of environmental factors with the phenol content and oxidative enzyme activities of olive explants

Possible correlations among several environmental factors and the internal phenol content and oxidative enzyme activities of olive explants were examined. The statistic analysis revealed that the same environmental factor exhibited different relation with the various individual phenolic compounds found in explants and the oxidative enzyme activities. The major contribution of air temperature, total radiation, soil temperature at a depth of 25 cm and photoperiod on the explant phenol content and on the oxidative enzyme activities has been revealed. These environmental factors exhibited the highest number of significant relationships with the measured variables.     

油茶壳及油茶麸堆制有机肥研究初报

将油茶壳和油茶麸配置成4种不同比例进行有机肥沤制试验，结果表明油茶壳与油茶麸3：1时所堆沤成的有机肥中有机质及N、P、K含量较高。建议今后在油茶生产中进行有机肥堆沤时，油茶壳和油茶麸按3：1配比，以达到较优的养分效应。     

溶菌酶在蛋糕防腐中的应用效果

选择天然防腐剂溶菌酶对蛋糕进行防腐试验,旨在减少蛋糕中化学防腐剂的使用量.结果表明:60℃条件下对溶菌酶加热45 min,抑菌效果较好.0.05%的溶菌酶对蛋糕起到较好的防腐效果.     

Organic acid content and composition of the olive fruits during ripening and its relationship with oil and sugar

In this work, the contents of oil, sugar and organic acids of olive fruit samples (Domat, Memecik and Uslu) were determined by using HPLC at different maturation stages. Olive fruit samples presented a common organic acid profile, composed of four constituents: oxalic, citric, malic and succunic acids. Total organic acid content of Domat variety was found to be 4787.1 ± 4.53 mg/100 g in January. Memecik variety had the highest value at the beginning of the ripening period (6385.08 ± 4.90 mg/100 g). The amount of organic acid in Uslu variety reached up to the value of 10942.5 ± 30.41 mg/100 g. The results were evaluated statistically to determine relationship between the oil, sugar and organic acid content in three olive varieties during maturation. A positive correlation was found between the total sugar and organic acid (r = 0.54, p < 0.01) whereas a low positive correlation was observed between the contents of oil and total organic acids (r = 0.46, p < 0.05) in olive varieties.