Role of active aluminum in the formation of water-stable macroaggregates

Soil structure is determined by the arrangement of particles in soil and the particles of sand, silt, and clay bind together into aggregates of various sizes by organic and inorganic materials. Structural stability which is the ability of the aggregates and pores to remain intact when subjected to stress, markedly affects crop production and soil erosion (Tisdall 1996). Since water, either directly as rainfall or as surface runoff is the main agent of aggregate breakdown, in the analyzes of stable soil aggregation, the term water-stable aggregation is generally used (Lynch and Bragg 1985). Water-stable aggregates have been divided into micro aggregates < 0.25 mm dia.) and macro aggregates (> 0.25 mm dia.) (Edwards and Bremner 1967; Tisdall and Oades 1982). Microaggregates show a relatively high stability against physical disruption (Edwards and Bremner 1967). On the other hand, macro aggregates are sensitive to soil management (Tisdall and Oades 1982).

There are many reports on the relationships between the aggregate stability and the soil physicochemical properties. For example, significant correlations were found between the aggregate stability and the amounts of organic C (Tisdall and Oades 1982), total N, and carbohydrates or the CEC (Chaney and Swift 1984). However, most of these studies were conducted in non-volcanic ash soils. Volcanic ash soils are widely distributed in Japan and are very important soils for crop production. The objective of this study was, therefore, to obtain more information on the relationship between the degree of macro aggregation and the soil physicochemical properties in non-volcanic and volcanic ash soils.     

Beneficial effects on meat quality of yellowtail Seriola quinqueradiata induced by diets containing red pepper

The meat quality of farmed yellowtail Seriola quinqueradiata fed on extruded pellets (EP) containing 0.5% (v/v) red pepper (experimental group) was compared with yellowtail of the same age fed on EP (control group). In 1-year-old yellowtail, the crude lipid content of the dorsal muscle of the experimental group tended to be lower than that of the control group. In contrast, there was no difference in the lipid content of the dorsal muscle between the control group and the experimental group in 2-year-old yellowtail. The muscle texture of the experimental group was significantly firmer than that of the control group, with the effect of red pepper unrelated to fish age and lipid content. Color change of red muscle of the experimental group was significantly lower than that of the control group, and the content of thiobarbituric acid-reactive substances in the red muscle was significantly lower in the experimental group than in the control group. These results are the first to demonstrate that the inclusion of red pepper in the diet is able to reduce the loss of muscle texture firmness and to slow down color change in red muscle of yellowtail.     

Effect of bleeding on the quality of amberjack Seriola dumerili and red sea bream Pagrus major muscle tissues during iced storage

The effect of bleeding on white muscle quality in amberjack and red sea bream was evaluated by measuring ATP-related compounds, volatile basic nitrogen (VBN), and the trimethylamine (TMA) content. The freshness was evaluated by the K value, and the degree of spoilage was elucidated by VBN and TMA. ATP was rapidly converted to ADP and AMP in the muscle and IMP was the main product of ATP degradation during iced storage. For both species, the IMP content was higher in the muscles of fish that were bled than in those unbled during iced storage. Conversely, the K value and the levels of hypoxanthine (Hx) and VBN were higher in the muscle tissue of unbled fish than in the bled tissue of both species. Similarly, the TMA content was higher in the unbled muscle tissues of both species after a week of storage.     

Adenosine monophosphate degradation and inosinic acid accumulation in the shrimp Penaeus japonicus

International Aquatic Research - Shrimp muscle contains taste component compounds, such as glutamic acid and inosinic acid (IMP). When both are present, taste intensity increases by fourfold to...     

Blood chemistry values of juvenile red pacu (Piaractus brachypomus)

Abstract: Blood samples were collected from 29 juvenile red pacu ( Piaractus brachypomus ), ornamental freshwater fish, to establish baseline blood chemistry values. Mean (minimum-maximum) values, obtained by automated bichromatic analysis and ion selective electrode analysis, were as follows: sodium, 150.4 (146–159) mmol/L; potassium, 3.93 (2.7–5.0) mmol/L; chloride, 138.7 (128–150) mmol/L; total CO₂, 7.5 (6–10) mmol/L; albumin, 0.86 (0.5–1.0) g/dL; lactate dehydrogenase, 237.8 (65–692) IU/L; aspartate aminotransferase, 49.1 (0–125) IU/L; creatinine, 0.31 (0.2–0.4) mg/dL; calcium, 10.80 (9.5–12.5) mg/dL; anion gap, 6.89 (1.2–12.5) mmol/L; and phosphorus, 7.29 (4.1–8.9) mg/dL.     

The complete nucleotide sequences of L3 and S7 segments of Ibaraki virus encoding for the major inner capsid proteins, VP3 and VP7

The complete nucleotide sequences of the genes encoding two of the major inner capsid proteins of Ibaraki virus (IBAV), belonging to epizootic hemorrhagic disease virus serotype 2 (EHDV-2) were determined. The L3 RNA segment is 2768 nucleotides in length which encodes VP3 polypeptides of 899 amino acid residues (M.W. 103 kDa). The S7 RNA segment, which encodes the VP7 core protein, is 1162 nucleotides in length and encodes 349 amino acids (M.W. 38 kDa). These RNA segments had the characteristic consensus motifs of Orbivirus RNA segments in termini, namely 5'-GUUAAA... and ...ACUUAC-3'. The comparison of the IBAV L3 and S7 sequences with those of other two EHDV-2 isolates revealed the higher homologies of 93% and 92% against EHDV-2 Australia isolate (EHDV-2AUS) and lower homologies of 80% and 81% against EHDV-2 North America isolate, respectively. The phylogenetic analysis based on L3 and S7 genes also indicated close relationships between IBAV and EHDV-2AUS. KEY WORDS: dsRNA gene, lbaraki virus, inner capsid, VP3, VP7.