Effect of 46 years' application of fertilizers,FYM and lime on physical,chemical and biological properties of soil under maize–wheat system in an acid Alfisol of northwest Himalayas

Imbalanced fertilizer use with intensive cropping has threatened the sustainability of agroecosystems, especially on acid soils. An understanding of the long-term effects of fertilizers and amendments on soil health is essential for sustaining high crop yields. The effects of application of fertilizers, and amendments for 46 years on soil properties and maize yield in an acid Alfisol were investigated in this study. Ten fertilizer treatments comprising different amounts of NPK fertilizers, farmyard manure (FYM) and lime, and one control, were replicated three times in a randomized block design. At 0–15 cm soil depth, bulk density was least (1.20 t/m³), porosity (49.8%) and water holding capacity (61.7%) were greatest in 100% NPK + FYM, corresponding to the largest organic carbon content (13.93 g/kg). Microbial biomass C and dehydrogenase activity in 100% NPK + FYM were 42% and 13.7% greater than 100% NPK, respectively. Available nutrients were significantly more with 100% NPK + FYM and 100% NPK + lime than control and other fertilizer treatments. At 15–30 cm depth, the effect of various treatments was comparable to the surface layer. Grain yield declined by 55% and 53% in 100% NPK(-S) and 100% NP, respectively, compared with 100% NPK, whereas 100% N as urea alone eventually led to crop failure. Soil porosity recorded the greatest positive correlation (r = .933**), whereas bulk density recorded a negative significant correlation (r = −.942**) with grain yield. The results suggest that integrated use of FYM/lime with chemical fertilizers is a sustainable practice in terms of crop yield and soil health, whereas continuous application of urea alone is detrimental to the soil health.     

Effect of mono- and divalent cations on sorption of water-extractable organic carbon and microbial activity

Biology and Fertility of Soils - Sorption is an important process for retention of organic carbon (C) in soils. The effect of Na+ and Ca2+ on sorption of organic C has been studied in salt-affected...     

Antifeedant and sublethal effects of imidacloprid on Asian citrus psyllid,Diaphorina citri

BACKGROUND: Asian citrus psyllid (ACP), Diaphorina citri Kuwayama, transmits the causal bacteria of the devastating citrus disease huanglongbing (HLB). Because of the variation in spatial and temporal uptake and systemic distribution of imidacloprid applied to citrus trees and its degradation over time in citrus trees, ACP adults and nymphs are exposed to concentrations that may not cause immediate mortality but rather sublethal effects. The objective of this laboratory study was to determine the effects of sublethal concentrations of imidacloprid on ACP life stages. RESULTS: Feeding by ACP adults and nymphs on plants treated daily with a sublethal concentration (0.1 µg mL^?1) of imidacloprid significantly decreased adult longevity (8 days), fecundity (33%) and fertility (6%), as well as nymph survival (12%) and developmental rate compared with untreated controls. The magnitude of these negative effects was directly related to exposure duration and concentration. Furthermore, ACP adults that fed on citrus leaves treated systemically with lethal and sublethal concentrations of imidacloprid excreted significantly less honeydew (7–94%) compared with controls in a concentration‐dependent manner suggesting antifeedant activity of imidacloprid. CONCLUSIONS: Sublethal concentrations of imidacloprid negatively affect development, reproduction, survival and longevity of ACP, which likely contributes to population reductions over time. Also, reduced feeding by ACP adults on plants treated with sublethal concentrations of imidacloprid may potentially decrease the capacity of ACP to successfully acquire and transmit the HLB causal pathogen. Copyright © 2009 Society of Chemical Industry     

Rhizobacteria‐mediated resistance against the blackeye cowpea mosaic strain of bean common mosaic virus in cowpea (Vigna unguiculata)

BACKGROUND: The present study investigated the effect of seven Bacillus‐species plant‐growth‐promoting rhizobacteria (PGPR) seed treatments on the induction of disease resistance in cowpea against mosaic disease caused by the blackeye cowpea mosaic strain of bean common mosaic virus (BCMV). RESULTS: Initially, although all PGPR strains recorded significant enhancement of seed germination and seedling vigour, GBO3 and T4 strains were very promising. In general, all strains gave reduced BCMV incidence compared with the non‐bacterised control, both under screen‐house and under field conditions. Cowpea seeds treated with Bacillus pumilus (T4) and Bacillus subtilis (GBO3) strains offered protection of 42 and 41% against BCMV under screen‐house conditions. Under field conditions, strain GBO3 offered 34% protection against BCMV. The protection offered by PGPR strains against BCMV was evaluated by indirect enzyme‐linked immunosorbent assay (ELISA), with lowest immunoreactive values recorded in cowpea seeds treated with strains GBO3 and T4 in comparison with the non‐bacterised control. In addition, it was observed that strain combination worked better in inducing resistance than individual strains. Cowpea seeds treated with a combination of strains GBO3 + T4 registered the highest protection against BCMV. CONCLUSION: PGPR strains were effective in protecting cowpea plants against BCMV under both screen‐house and field conditions by inducing resistance against the virus. Thus, it is proposed that PGPR strains, particularly GBO3, could be potential inducers against BCMV and growth enhancers in cowpea. Copyright © 2009 Society of Chemical Industry     

Changes in the spontaneous and evoked electrical activity in the brain of hens during stunning with 30 per cent carbon dioxide in argon with 5 per cent residual oxygen.

Changes in the somatosensory evoked potentials (SEPs) and spontaneous electroencephalogram (EEG) in hens were investigated during stunning with a mixture of 30 per cent carbon dioxide in argon with 5 per cent residual oxygen. The results showed that the SEPs were lost on average in 17 seconds (maximum 28 seconds), which is similar to the 19 seconds (maximum 32 seconds) reported while stunning hens with a mixture of 30 per cent carbon dioxide in argon with 2 per cent residual oxygen. The spontaneous EEG showed suppression and a quiescent phase at 14 and 58 seconds, respectively. It is concluded that a mixture of 30 per cent carbon dioxide in argon with 2 per cent residual oxygen would be ideally suited for batch stunning chickens and any inadvertent increase in the residual oxygen level up to 5 per cent in the stunning atmosphere would not lead to inadequate stunning or recovery of consciousness before neck cutting.     

Effect of electrical and gaseous stunning on the carcase and meat quality of broilers

1. The aim of the experiment was to investigate the effect of gaseous stunning methods on the carcase and meat quality of broilers (dead weight 1.0 to 2.3 kg) in comparison with electrical stunning.

2. Two replicates of broilers (age 54 and 59 d respectively) were stunned in carbon dioxide, in argon or by electric current, and the carcases were plucked either by a mechanical plucker or by hand.

3. Carcase and meat quality were evaluated to determine the effect of these stunning treatments and plucking methods. The quality factors measured included pH at 20 min post‐mortem, ultimate pH, texture and colour of the pectoralis major muscle, and the incidence of carcase appearance defects, cooking loss, broken bones and bruises in the breast and leg muscles.

4. Stunning method had a significant effect on pH at 20 min, ultimate pH, texture and colour of breast meat. Plucking method had a significant effect on the cooking loss and texture.

5. Argon stunning resulted in fewer muscle haemorrhages, a more rapid early post‐mortem fall in pH and more tender breast meat than in the electrically stunned broilers; carbon dioxide stunned broilers had intermediate values for pH decline and meat tenderness but were not significantly different from argon stunning regarding muscle haemorrhages.

6. Appearance defects occurred to a similar extent in all the stunning methods and mechanical plucking resulted in 4 times as many defects compared with hand plucking; the incidence of broken bones was higher in mechanically plucked broilers than in hand plucked carcases.

7. Gaseous stunning of broilers produced relatively better quality carcases and meat than electrical stunning, and therefore may have commercial advantages.     

Effect of stunning method and filleting time on sensory profile of turkey breast meat

1. Twenty four 22 week‐old large stags were stunned using one of two methods, argon‐induced anoxia (2% residual oxygen) or an electric current (150 mA per bird, 50 Hz). The birds were processed under commercial conditions and carcasses held at 3°C until the breast muscles were filleted at either 3 h after killing or after overnight maturation.

2. The meat samples were frozen at — 40° C and stored at — 20°C until they were thawed at 1°C and cooked at 85°C. They were subjected to sensory evaluation by 10 experienced assessors and instrumental texture measurements were made.

3. Only stunning method had significant effects on the sensory profile and instrumental texture. Breast meat from anoxia‐stunned turkeys was less firm on cutting, more tender and had a more powdery residue on eating than that from electrically‐stunned turkeys. The instrumental texture values confirmed that breast meat from anoxia‐stunned turkeys was more tender than that from the electrically‐stunned turkeys.

4. There was no significant correlation between the subjective tenderness rating and the instrumental texture value.

5. Principal components analysis showed that 59% of total variation was explained by the first two dimensions, the first being a contrast between turkeys that were tender and powdery and those that were firmer and fibrous. When values from individuals were plotted, this dimension was related to the differences between anoxia and electrical stunning, with anoxia‐stunned turkeys at the tender end of the first dimension.     

Effect of argon stunning,rapid chilling and early filleting on texture of broiler breast meat

1. Eighty broilers were stunned with anoxia (< 2% oxygen) induced by argon and after evisceration, at 20 min post‐mortem, the carcases were chilled in slushed ice for 30 min. Twenty breasts were filleted at each time 1, 2, 3 and 24 h post‐mortem and aged overnight at 1°C.

2. An additional 40 broilers were stunned either by anoxia or by constant current electrical stunning (107 mA 50Hz) and their eviscerated carcases held overnight at 1°C prior to filleting at 24 h postmortem.

3. All the breast muscles (pectoralis major) were cooked at 24 h postmortem and their texture measured. The results indicated that the mean texture of breasts from the different stunning and filleting time treatments were similar, and there were no significant differences between them.

4. It is concluded that stunning with anoxia followed by a rapid chilling would enable the broiler carcases to be filleted at 1 h postmortem with no adverse effect on the texture of the meat.