This study was conducted to evaluate the effect of ethanolic extract of propolis (EEP) on growth performance and plasma biochemical
parameters of rainbow trout (Oncorhynchus mykiss). Graded levels of EEP [0 (control), 1, 2, and 4 g kg−1 diet] were fed to trout juveniles (mean weight 7.73 ± 0.17 g) for 10 weeks. Dietary EEP supplementation regardless of inclusion
level significantly improved the specific growth rate of fish. Similarly, supplemental EEP generally improved the feed efficiency
ratio and protein efficiency ratio, but no significant differences were observed between the 1 g kg−1 EEP group and the control group. In addition, dietary EEP supplementation generally increased the plasma superoxide dismutase,
lysozyme, total antioxidant capacity, glutathione peroxidase, and catalase activities, but decreased the plasma malondialdehyde
level. The plasma triglycerides level was significantly lower in the 1 or 4 g kg−1 EEP group as compared with the control group. Dietary EEP supplementation generally decreased the plasma aspartate aminotransferase
and alanine aminotransferase activities, but increased the hepatic aspartate aminotransferase and alanine aminotransferase
activities. These results indicate the potential to use the EEP as a growth promoter, hepatoprotective agent, and immunostimulant
for rainbow trout. 相似文献
In 2008, Korean flounder (Glyptocephalus stelleri) was designated by the Korean Ministry for Food, Agriculture, Forestry and Fisheries as a species for restoration in the coastal waters of Korea. However, there are currently no regulations regarding the minimum landed size of flounder, or the minimum legal mesh size used by the coastal gillnet and trammel net fisheries. Selectivity experiments for gillnets and trammel nets were conducted using commercial vessels in several areas off the eastern coast of Korea between October 2006 and June 2009. The selectivity analysis required an adaption of the SELECT method because trammel net mesh sizes were altered part-way through the experiment. Gillnet and trammel net selectivity was best described using a bi-modal selection curve. The two gears were found to have different selection curves for a given mesh size. The length of maximum retention was similar for the two gears, but the selection curve of the trammel net was substantially wider than that of the gillnet. For the largest size of mesh used in the commercial fishery (8.5 cm stretched), 50% relative retention was estimated to occur at a length of 20.4 cm for the trammel net, and 22.5 cm for the gillnet. In comparison, the length of 50% maturity for this species is approximately 26 cm. As there are currently no size restrictions on landings of Korean flounder, these results suggest that use of these gears may pose a serious threat to local stocks of this species. 相似文献
Aquaculture research has focused on polysaccharides as they are among the most promising new-generation immunostimulant used to control aquatic diseases. The aim of this study was to investigate the immunomodulatory effects of fermented wheat bran polysaccharides (FWBPs) on juvenile common carp (Cyprinus carpio). Carps were fed different FWBP amounts (0%, 0.1%, 0.2%, and 0.4%) for 8 weeks and then their skin mucus and serum immune parameters, hepatopancreas antioxidant indicators, and immune-related gene expression in the intestines, kidneys, and spleen were measured. The skin mucus IgM levels significantly increased in 0.1% FWBP group, but decreased in 0.4% FWBP group. The skin mucus protease and the serum alkaline phosphatase activities increased significantly in the 0.2%, 0.1%, and 0.4% FWBP groups, respectively. The serum total Ig levels increased noticeably in the 0.1% and 0.2% FWBP groups. The highest and lowest serum lysozyme activities were observed in the 0.1% and 0.4% FWBP groups, respectively. The hepatopancreatic total superoxide dismutase activity was higher in the 0.1% FWBP group than in the control. The malondialdehyde levels decreased significantly in the 0.2% and 0.4% groups. The intestinal mRNA levels of the LZM-C and IL-10 genes were significantly higher in the 0.2% than in the 0.4% FWBP group; TNF-α was significantly upregulated in the 0.1% group. The gene expression in the kidneys did not differ significantly among the treatments, except for a significant increase in the IL-10 expression in the 0.1% treatment. Significantly elevated expression of LZM-C in 0.2% group and IL-10 in 0.1% group was observed in the spleens. TNF-α and IL-1β were significantly downregulated in the 0.4% group. These results suggest that FWBPs could be used as immunostimulant feed additives in common carp cultures.
Alkylpyrazines are a very important class of Maillard flavor compounds, but their mechanism of formation is complex and consists of different pathways. The model reaction of 20 different amino acids with 1,3-dihydroxyacetone, as a precursor of 2-oxopropanal, was studied by means of SPME-GC-MS to investigate the involvement of the amino acid side chain in the substitution pattern of the resulting pyrazines. 2,5-Dimethylpyrazine was quantitatively the most important pyrazine formed from all of the amino acids. The amino acid side chain is not involved in its formation. The substituents of other less abundant pyrazines resulted mainly from the incorporation of the Strecker aldehyde or aldol condensation products in the intermediate dihydropyrazine. The importance of different reaction mechanisms was evaluated, taking into account the pattern of pyrazines identified. In the solvent extracts of aqueous model reactions of 2-oxopropanal with amino acids, the main reaction product was not a pyrazine but a novel pyrrole. This pyrrole was identified as 2,5-diacetyl-3-methyl-1 H-pyrrole by means of spectral analysis, secured by chemical synthesis. A reaction mechanism for its formation was proposed and evaluated. The influence of various reaction conditions on the formation of 2,5-diacetyl-3-methyl-1 H-pyrrole and 2,5-dimethylpyrazine in the model reaction of alanine with 2-oxopropanal was studied. These results underscore the importance of the ratio of the different reagents and the presence of water in the resulting flavor formation in the Maillard reaction. 相似文献