Phytochemical composition, anti-inflammatory, and antiproliferative activity of whole wheat flour

Whole wheat flour from five wheat cultivars was evaluated for phenolic, carotenoid, and tocopherol compositions as well as anti-inflammatory and antiproliferative activities against HT-29 cells. The total ferulic acid content ranged from 452 to 731 μg/g among the five cultivars and was primarily present in the insoluble-bound form. Lutein was the only carotenoid detected and ranged from 1.5 to 4.0 μg/g, and α-tocopherol levels ranged from 12 to 61 μg/g. Extracts of four cultivars demonstrated significant anti-inflammatory activity, measured as inhibition of interleukin-1β (IL-1β) mRNA expression; however, none of the extracts inhibited tumor necrosis factor-α (TNF-α) mRNA expression, a second indicator of anti-inflammatory activity. Proliferation of HT-29 adenocarcinoma cells was inhibited by extracts from all cultivars at the dose of 100 mg botanical equivalent/mL. The cultivar WestBred 936 had the greatest antiproliferative activity at lower concentrations (20 and 50 mg botanical equivalent/mL), had the greatest anti-inflammatory effect against IL-1β, and also had the highest levels of ferulic acid and α-tocopherol. This research shows that whole wheat flours of these five cultivars varied significantly in their contents of phenolics, carotenoids, and α-tocopherol as well as in their anti-inflammatory and antiproliferative potentials, suggesting the possibility that wheat varieties can be selected based on potential health benefits.     

Anthocyanin composition and antioxidant activity of the Crowberry (Empetrum nigrum) and other berries

The anthocyanin composition and antioxidant activity of the crowberry ( Empetrum nigrum) were studied. High-performance liquid chromatography (HPLC) combined with a diode array detector and electrospray ionization mass spectrometry were used for identification and quantification of individual anthocyanins. Freeze-dried crowberry powder was extracted with 80% methanol containing 0.5% acetic acid and subjected to HPLC. Thirteen kinds of anthocyanins were identified. The major anthocyanins were cyanidin-3-galactoside and delphinidin-3-galactoside, at 8.04 and 8.62 mg/g extract, respectively. The HPLC profile of crowberry extract was similar to bilberry and blueberry. The total content of anthocyanins in crowberry was 41.8 mg/g extract, higher than the other nine major berry species (2.5-38.8 mg/g extract). The antioxidant activity was also evaluated using the 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azinobis(3-ethybenzothiazoline-6-sulfonic acid) radical quenching assays and the ferric reducing activity power assy. Crowberry extract exerted the strongest antioxidant activity. In conclusion, individual anthocyanins in crowberry were identified and then quantified in this study. Additionally, crowberry is suggested to be associated with a reduction in the risk of developing chronic diseases because of its strong antioxidant activity.     

Microclimate influence on mineral and metabolic profiles of grape berries

The grape berry microclimate is known to influence berry quality. The effects of the light exposure of grape berry clusters on the composition of berry tissues were studied on the "Merlot" variety grown in a vineyard in Bordeaux, France. The light exposure of the fruiting zone was modified using different intensities of leaf removal, cluster position relative to azimuth, and berry position in the cluster. Light exposures were identified and classified by in situ measurements of berry temperatures. Berries were sampled at maturity (>19 Brix) for determination of skin and/or pulp chemical and metabolic profiles based on (1) chemical and physicochemical measurement of minerals (N, P, K, Ca, Mg), (2) untargeted 1H NMR metabolic fingerprints, and HPLC targeted analyses of (3) amino acids and (4) phenolics. Each profile defined by partial least-square discriminant analysis allowed us to discriminate berries from different light exposure. Discriminant compounds between shaded and light-exposed berries were quercetin-3-glucoside, kaempferol-3-glucoside, myricetin-3-glucoside, and isorhamnetin-3-glucoside for the phenolics, histidine, valine, GABA, alanine, and arginine for the amino acids, and malate for the organic acids. Capacities of the different profiling techniques to discriminate berries were compared. Although the proportion of explained variance from the 1H NMR fingerprint was lower compared to that of chemical measurements, NMR spectroscopy allowed us to identify lit and shaded berries. Light exposure of berries increased the skin and pulp flavonols, histidine and valine contents, and reduced the organic acids, GABA, and alanine contents. All the targeted and nontargeted analytical data sets used made it possible to discriminate sun-exposed and shaded berries. The skin phenolics pattern was the most discriminating and allowed us to sort sun from shade berries. These metabolite classes can be used to qualify berries collected in an undetermined environment. The physiological significance of light and temperature effects on berry composition is discussed.     

转色期BTH诱抗改变霞多丽葡萄果实理化品质和香气构成

为探讨苯并噻二唑(benzothiazole,BTH)转色期诱抗处理对葡萄果实理化和香气品质的影响,该研究以酿酒葡萄‘霞多丽’为试材,果实转色50%时对植株喷施50 mg/L的诱抗剂BTH,分析比较成熟葡萄果实的理化和香气品质指标。结果表明：与对照相比,转色期BTH诱抗处理可显著增加8.31%的葡萄果皮/浆果比例(P<0.05);极显著增加果实百粒质量、可溶性固形物和还原糖,分别较对照吐温80水溶液处理增加了4.64%、6.67%和8.63%(P<0.01)。但BTH处理会降低总类胡萝卜素、叶绿素和可滴定酸的含量。同时,BTH诱抗减少了果实中游离态C₆/C₉、芳香族、支链脂肪族和降异戊二烯香气组分的积累,降低比例在16.65%～31.77%之间;BTH促进了游离态直链脂肪族和萜烯类以及结合态C₆/C₉、直链脂肪族、芳香族、萜烯类和降异戊二烯香气组分在果实中的积累,增加比例在4.22%～60.12%之间。综上可见,转色期BTH诱抗处理可通过增加果皮/浆果比例、可溶性固形物和还原糖含量改善‘...     

Chemical composition of the essential oils of Juniperus from ripe and unripe berries and leaves and their antimicrobial activity

The composition of the essential oil from ripe and unripe berries and leaves of Juniperus oxycedrus L. ssp. oxycedrus, Juniperus phoenicea ssp. turbinata and Juniperus communis ssp. communis was analyzed by GC-MS, and microbiological assays were carried out. Samples were collected in different localities (Sardinia, Italy) and hydro distilled. The yields ranged between 2.54% +/- 0.21 (v\w dried weight) and 0.04% +/- 0.00. A total of 36 components were identified. The major compounds in the essential oils were alpha-pinene, beta-pinene, delta-3-carene, sabinene, myrcene, beta-phellandrene, limonene, and D-germacrene. Both qualitative and quantitative differences between species and between different parts of the plant were observed. The essential oils and their major compounds were tested against Candida albicans, Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa, and the minimum inhibitory concentration and minimum bactericidal concentration were determined. The results obtained led to a nonsignificant inhibitory effect, although all the essential oils from Juniperus phoenicea ssp. turbinata and the essential oil from leaves of Juniperus oxycedrus ssp. oxycedrus exhibited rather good or weak activity against Candida albicans and Staphylococcus aureus.     

Phytochemical profiles and antioxidant activity of wheat varieties

Whole grain consumption has been associated with reduced risk of chronic diseases, such as cardiovascular diseases and cancer. These beneficial effects have been attributed to the unique phytochemicals of grains that complement those found in fruits and vegetables. Wheat is one of the major grains in the human diet; however, little is known about the inherent varietal differences in phytochemical profiles, total phenolic and carotenoid contents, or total antioxidant activities of different wheat varieties, which ultimately influence the associated nutritional and health benefits of wheat and wheat products. The objectives of this study were to determine the phytochemical profiles and total antioxidant activity for 11 diverse wheat varieties and experimental lines. The profiles included free, soluble-conjugated, and insoluble-bound forms of total phenolics, flavonoids, and ferulic acids and carotenoid content including lutein, zeaxanthin, and beta-cryptoxanthin. The results showed that total phenolic content (709.8-860.0 micromol of gallic acid equiv/100 g of wheat), total antioxidant activity (37.6-46.4 micromol of vitamin C/g), and total flavonoid content (105.8-141.8 micromol of catechin equiv/100 g of wheat) did not vary greatly among the 11 wheat lines. However, significant differences in total ferulic acid content (p < 0.05) and carotenoid content (p < 0.05) among the varieties were observed, with carotenoid content exhibiting the greatest range of values. Carotenoid content among the 11 wheat varieties exhibited 5-fold, 3-fold, and 12-fold differences in lutein, zeaxanthin, and beta-cryptoxanthin, respectively. A synthetic wheat experimental line, W7985, gave the lowest carotenoid concentrations of any of the genotypes in this study. Such large genotypic differences in carotenoid content may open up new opportunities for breeding wheat varieties with higher nutritional value.     

Catechins and procyanidins in berries of vaccinium species and their antioxidant activity

The fractions of monomeric catechins and the fractions of dimeric and trimeric procyanidins were extracted and concentrated from wild berries of Vaccinium species to study their antioxidant activities. The compositions of the fractions were analyzed using high-performance liquid chromatography combined with diode-array and electrospray ionization mass spectrometric detection. Rare A-type dimers and trimers were identified as the predominant procyanidins in wild lingonberry, cranberry, bilberry, and bog whortleberry. Lingonberry and cranberry catechin and procyanidin fractions as well as bog whortleberry catechin fraction were good scavengers of radicals in the 2,2-diphenyl-1-picrylhydrazyl (DPPH) test and more efficient than the respective bilberry fractions. Bog whortleberry procyanidin fraction was less active, this being mainly due to the lower content of these compounds. Fractions from lingonberry, cranberry, and bilberry were equally efficient in inhibiting the oxidation of methyl linoleate emulsion, but differences among the berries were found in their abilities to inhibit low-density lipoprotein (LDL) oxidation. Catechins, the monomers, exhibited comparable activity to the fractions containing dimers and trimers in inhibiting the oxidation of methyl linoleate emulsion and human LDL. Bog whortleberry catechins were excellent antioxidants toward the oxidation of human LDL. Radical scavenging and antioxidant activities of Vaccinium berry fractions were attributable to the their composition of catechins and procyanidins. In conclusion, Vaccinium catechins as well as dimeric and trimeric procyanidins provide substantial antioxidant protection.     

Characterization of phenolic profiles of Northern European berries by capillary electrophoresis and determination of their antioxidant activity

Berries are known to contain phenolic substances (i.e., flavonoids and phenolic acids), which comprise two large and heterogeneous groups of biologically active nonnutrients. This investigation evaluated the content and profile of the phenolic compounds present in six different berries found in Northern Europe. The latter included bilberry (Vaccinium myrtillus), cowberry (Vaccinium vitis-idaea), cranberry (Vaccinium oxycoccus), strawberry (Fragaria ananassa), black currant (Ribes nigrum), and red currant (Ribes rubrum). The study was focused on two areas. The first involved the extraction and analysis of berries for total phenolic content and determination of their antioxidant activity. The total phenolic level of berries was correlated with their antioxidant activity. Second, the berry extracts were analyzed by capillary electrophoresis to determine the content and profile of selected bioactive compounds. The analytes of interest included trans-resveratrol, cinnamic acid, ferulic acid, p-coumaric acid, quercetin, and morin.     

Eating at fast-food restaurants is associated with dietary intake, demographic, psychosocial and behavioural factors among African Americans in North Carolina

OBJECTIVE: To examine associations of the frequency of eating at fast-food restaurants with demographic, behavioural and psychosocial factors and dietary intake in African American adults. METHODS: Self-reported data from a population-based cross-sectional survey of 658 African Americans, aged 20-70 years, in North Carolina. An 11-page questionnaire assessed eating at fast-food restaurants, demographic, behavioural and diet-related psychosocial factors, and dietary intake (fruit, vegetable, total fat and saturated fat intakes, and fat-related dietary behaviours). RESULTS: The participants were aged 43.9+/-11.6 years (mean+/-standard deviation), 41% were male, 37% were college graduates and 75% were overweight or obese. Seventy-six per cent reported eating at fast-food restaurants during the previous 3 months: 4% usually, 22% often and 50% sometimes. Frequency of eating at fast-food restaurants was positively associated with total fat and saturated fat intakes and fat-related dietary behaviours (P<0.0001) and inversely associated with vegetable intake (P<0.05). For example, mean daily fat intake was 39.0 g for usually/often respondents and 28.3 g for those reporting rare/never eating at fast-food restaurants. Participants who reported usual/often eating at fast-food restaurants were younger, never married, obese, physically inactive and multivitamin non-users (all P<0.01). Frequency of eating at fast-food restaurants was positively associated with fair/poor self-rated health, weak belief in a diet-cancer relationship, low self-efficacy for healthy eating, weight dissatisfaction, and perceived difficulties of preparing healthy meals and ordering healthy foods in restaurants (all P<0.05). Frequency of eating at fast-food restaurants did not differ significantly by sex, education, smoking, ability to purchase healthy foods or knowledge of the Food Guide Pyramid. CONCLUSIONS: Eating at fast-food restaurants is associated with higher fat and lower vegetable intakes in African Americans. Interventions to reduce fast-food consumption and obesity in African Americans should consider demographic and behavioural characteristics and address attitudes about diet-disease relationships and convenience barriers to healthy eating.     

Long-term impact of fertilization on activity and composition of bacterial communities and metabolic guilds in agricultural soil

To explore long-term impact of organic and inorganic fertilizers on microbial communities, we targeted both the total bacterial community and the autotrophic ammonia oxidizing bacteria (AOB) in soil from six treatments at an experimental field site established in 1956: cattle manure, sewage sludge, Ca(NO₃)₂, (NH₄)₂SO₄, unfertilized and unfertilized without crops. All plots, except the bare fallows, were cropped with maize. Effects on activity were assessed by measuring the basal respiration and substrate induced respiration (SIR) rates, and the potential activity of the AOB. To determine the bacterial community composition, 16S rRNA genes were used to fingerprint total soil communities by terminal restriction fragment length polymorphism analysis and AOB communities by denaturing gradient gel electrophoresis. The fertilization regimes had clear effects on both activity and composition of the soil communities. Basal respiration and r, which was kinetically derived as the exponentially growing fraction of the SIR-response, correlated well with the soil organic C content (r=0.93 and 0.66, respectively). Soil pH ranged from 3.97 to 6.26 in the treatments and was found to be an important factor influencing all microbial activities. pH correlated negatively with the ratio between basal respiration and SIR (r=0.90), indicating a decreased efficiency of heterotrophic microorganisms to convert organic carbon into microbial biomass in the most acid soils with pH 3.97 and 4.68 ((NH₄)₂SO₄ and sewage sludge fertilized plots, respectively). The lowest SIR and ammonia oxidation rates were also found in these treatments. In addition, these treatments exhibited individually different community fingerprints, showing that pH affected the composition of AOB and total bacterial communities. The manure fertilized plots harbored the most diverse AOB community and the pattern was linked to a high potential ammonia oxidation activity. Thus, the AOB community composition appeared to be more strongly linked to the activity than the total bacterial communities were, likely explained by physiological differences in the populations present.     

Oxidation of dietary polyphenolics by hydroperoxidase activity of lipoxygenase

Lipoxygenase, in the presence of hydrogen peroxide, produces the oxidative decomposition of quercetin, naringenin, and resveratrol, known antioxidant molecules. Quercetin was the molecule more efficiently oxidized, followed by resveratrol and naringenin. When this molecule was incubated in the presence of GSH, a quinoid derivative was produced. This compound was not obtained in the presence of naringenin or resveratrol, suggesting that in the presence of hydrogen peroxide and lipoxygenase, quercetin may be oxidized to a prooxidant species. When hydrogen peroxide was substituted by hydroperoxy linoleic acid, the same oxidative process was observed. This means that in food products in which lipoxygenase and linoleic acid are presents, quercetin may be oxidized to prooxidant species; in contrast, naringenin and resveratrol may constitute a valid additive for the prevention of the oxidative degradation of foods.     

Phytochemical composition and antioxidant stability of fortified yellow passion fruit (Passiflora edulis)

Yellow passion fruit juice (PFJ, Passiflora edulis f. flavicarpa) is an important component of many tropical fruit beverages, but limited data exist on its antioxidant chemical composition and stability during processing and storage. PFJ fortified with ascorbic acid (450 mg/L) and sucrose (10%) was compared to a nonfortified control, and each was evaluated with and without vacuum deaeration to remove dissolved oxygen. Following pasteurization, juices were stored for 28 days at 37 degrees C to accentuate physicochemical changes. Pasteurization (85 degrees C for 30 min) resulted in minor changes to physicochemical attributes, but appreciable changes occurred during storage that resulted in termination of the study after 28 days. Oxygen control strategies proved to be ineffective for quality retention and indicated oxygen-independent reactions affecting juice color, phytochemical content, and antioxidant activity. Ascorbic acid and sucrose fortification had an overall preservation effect on total carotenoids, the former resulting in hyperchromic shifts in absorbance, indicating their chemoprotection. Pasteurization resulted in a 25% loss in l-ascorbic acid, which was completely destroyed after 14 days of storage; losses coincided with increased juice browning and formation of 5-hydroxymethylfurfural. Numerous polyphenolics were present in PFJ, and 16 of them were tentatively characterized on the basis of spectral similarities to known standards. Individually, polyphenolics increased during pasteurization, only to decline during storage at elevated temperatures. Antioxidant activity was measured in PFJ and in two subfractions (hydrophilic and lipophilic) after processing and storage, but antioxidant values were nonadditive. A significant chemical interaction affecting antioxidant capacity was found for hydrophilic juice components, but none was observed in the presence of lipophilic phytochemicals. Physicochemical attributes and overall quality of PFJ were retained following pasteurization but were significantly impacted by degradative reactions during accelerated storage.     

Influence of jam processing on the radical scavenging activity and phenolic content in berries

Six selected phenolic aglycons (caffeic and ellagic acids, kaempferol, quercetin, myricetin, and morin) in nine types of berries, and their changes as influenced by jam processing, have been evaluated using optimized HPLC with diode-array detection. The berry samples, fresh and after jam processing, were analyzed, and the total amounts of selected phenolics as aglycons were identified and determined by acid hydrolysis. Their contents in fresh and jam samples did not indicate appreciable changes; therefore, the influence of jam processing on these selected phenolics in berries was suggested to be small, and was mostly present in berries as several conjugated forms that were glycosylated, esterified, etc., in the samples. The total phenolic content of each sample was also determined by the Folin-Ciocalteu method. The three samples of each berry, namely fresh, jam, and acid hydrolysate of the berry, had similar total phenolic contents. On the other hand, the scavenging effect on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical was measured, and acid hydrolysates showed stronger activity than that of the fresh and jam-processed samples for all of the berry types.     

酶法提取芦笋皮中高活性膳食纤维的研究

以芦笋皮为原料，采用酶法水解制备高活性膳食纤维。试验结果表明：用0.54%的脂肪酶(100 U/mg)、0.80%的淀粉酶(25 U/mg)和0.80%的糖化酶(20 U/mg)、1.20%的蛋白酶(100 U/mg)可提取出高活性的膳食纤维。所得膳食纤维纯度高，总膳食纤维含量达83.08%，其中水溶性膳食纤维17.02%，不溶性膳食纤维66.06%。而且生理活性好，持水性和溶胀性分别为886%和4.5 mL/g。     

Habitual physical activity and body composition of black township adolescents residing in the North West Province, South Africa

OBJECTIVE: It is known that stunting and obesity affect a large proportion of children in the world, and these can be affected by the physical activity levels of the children. In the present study, we evaluated the association between physical activity, physical development and body composition in black adolescent children. DESIGN: Cross-sectional study. SETTING: Black township schools in the North West Province, South Africa. METHODS: Three-hundred and thirteen grade 8 children were included in the Physical Activity in Youth study. Anthropometric measurements, body composition measures and maturity level as assessed by Tanner stages were determined in these children. In addition, Previous Day Physical Activity Recall questionnaires were administered on the children to record the various activities they undertake daily. RESULTS: The demographic characteristics of the children showed a high level of homogeneity. A high prevalence of stunting (16.3%) was observed in the children, which was higher in boys than in girls (21.6 vs. 12.3%). Also prevalent was overweight/obesity (8.6%), but this was higher in girls than in boys (13.4 vs. 1.6%). The children also showed a reduction in levels of physical activity with advancement in maturity; furthermore, boys showed a more central form of fat deposition whilst girls showed more gynoid deposition. CONCLUSIONS: The study revealed that physical activity plays a role in determining body composition, and further indicated that physical activity is associated with favourable body composition measures. Children who were more active were likely to have less fat deposits.     

Determination of anthocyanidins in berries and red wine by high-performance liquid chromatography

A high-performance liquid chromatographic (HPLC) method for the determination of anthocyanidins from berries and red wine is described. Delphinidin, cyanidin, petunidin, pelargonidin, peonidin, and malvidin contents of bilberry (Vaccinium myrtillus), black currant (Ribes nigrum), strawberry (Fragaria ananassa cv. Jonsok), and a Cabernet sauvignon (Vitis vinifera) red wine were determined. The aglycon forms of the anthocyanins present in the samples were revealed by acid hydrolysis. A reversed phase analytical column was employed to separate the anthocyanidins before identification by diode array detection. The suitability of the method was tested by determining the recovery (95-102% as aglycons and 69-104% from glycosides) for each anthocyanidin. Method repeatability was tested by charting the total aglycon content of two samples over a period of 14 analyses and determining the coefficients of variation (1.41% for bilberry and 2.56% for in-house reference material). The method developed proved thus to be effective for reliable determination of anthocyanidins from freeze-dried berry samples and red wine. The total anthocyanidin content of the tested samples was as follows: in-house reference material, 447 +/- 8 mg/100 g; strawberry, 23.8 +/- 0.4 mg/100 g; black currant, 135 +/- 3 mg/100 g; bilberry, 360 +/- 3 mg/100 g; and Cabernet sauvignon red wine, 26.1 +/- 0.1 mg/100 mL.     

Characteristics of misreporters of dietary intake and physical activity

OBJECTIVE: To characterise misreporters of energy intake (EI) and energy expenditure (EE). DESIGN: Cross-sectional study, using a validated position and motion instrument, ActiReg, as the reference method to study misreporters of EI and of EE. EI was measured using a dietary record and EE using a physical activity questionnaire (PAQ). Misreporters were defined as subjects outside the 95% confidence limits of agreement between EI or EE reported/EE measured. SETTING: Free-living Danish volunteers. SUBJECTS: One hundred and thirty-eight volunteers aged between 20 and 59 years. RESULTS: Body mass index, smoking, 'try to eat healthily' and worries about weight were related to degree of under-reported EI. The percentage energy from added sugar was lowest (P < 0.001) and the percentage energy from protein (P < 0.001) highest in under-reporters compared with acceptable reporters. Subjects who reported being very physically active at work or in leisure time reported a higher EE than measured EE compared with less physically active subjects (P < 0.05). Likewise, subjects who regard themselves as fit or very fit reported a higher EE than subjects who regard themselves as moderately fit (P < 0.05). Possible over-reporters reported less time as very light activity (P = 0.007), more time as moderate activity (P = 0.01) and more time as vigorous activity (P = 0.02) than acceptable reporters. CONCLUSIONS: Under-reporting of EI should always be taken into consideration; however, only a few characteristics of under-reporters are consistent among studies. Misreporting of EI was more prevalent than misreporting of EE. The level of physical activity more than the time spent involved in various activities was misreported.     

Phytochemical and nutrient composition of the freeze-dried amazonian palm berry, Euterpe oleraceae mart. (acai)

Euterpe oleraceae is a large palm tree indigenous to the Amazon River and its tributaries and estuaries in South America. Its fruit, known as acai, is of great economic value to native people. In this study, a standardized freeze-dried acai fruit pulp/skin powder was used for all analyses and tests. Among many findings, anthocyanins (ACNs), proanthocyanidins (PACs), and other flavonoids were found to be the major phytochemicals. Two ACNs, cyandin 3-glucoside and cyanidin 3-rutinoside were found to be predominant ACNs; three others were also found as minor ACNs. The total content of ACNs was measured as 3.1919 mg/g dry weight (DW). Polymers were found to be the major PACs. The concentration of total PACs was calculated as 12.89 mg/g DW. Other flavonoids, namely, homoorientin, orientin, isovitexin, scoparin, and taxifolin deoxyhexose, along with several unknown flavonoids, were also detected. Resveratrol was found but at a very low concentration. In addition, components including fatty acids, amino acids, sterols, minerals, and other nutrients were analyzed and quantified. Total polyunsaturated fatty acid, total monounsaturated fatty acid, and total saturated fatty acids contributed to 11.1%, 60.2%, and 28.7% of total fatty acid. Oleic acid (53.9%) and palmitic acid (26.7%) were found to be the two dominant fatty acids. Nineteen amino acids were found; the total amino acid content was determined to be 7.59% of total weight. The total sterols accounted for 0.048% by weight of powder. The three sterols B-sitosterol, campesterol, and sigmasterol were identified. A complete nutrient analysis is also presented. Microbiological analysis was also performed.     

日粮纤维对生长猪生长性能和胴体组成的影响

选取60头"杜长大"三元杂交生长猪作为试验动物,研究提高日粮纤维含量对生长猪生产性能和胴体组成的影响。结果表明,使用甜菜渣和苜蓿草粉作为主要纤维源,将生长猪日粮中粗纤维含量由3%提高到6%,对生长猪的日增重和日采食量没有产生显著的影响(P>0.05);但显著降低了料重比(P<0.05)。而将生长猪日粮中粗纤维含量由3%提高到8%,日增重和日采食量出现下降的趋势,料重比有所升高,与对照组相比,差异不显著(P>0.05)。提高日粮中的纤维含量,对屠宰率没有显著影响(P>0.05),平均背膘厚、腹脂率、脂肪率随纤维含量的提高呈现下降趋势,而瘦肉率较对照组有所提高,但差异不显著(P>0.05)。将生长猪日粮中粗纤维含量由3%提高到8%,显著降低了背最长肌中粗脂肪的含量(P<0.05),对粗蛋白的含量没有显著影响(P>0.05)。