Variables affecting sugar removal in freeze-leached potato strips

Strips cut from cold storage (5 C), potatoes were immersed in difluorodichloromethane (R-12) from 5 to 13 sec. This rapid freezing was found to selectively damage only the frozen cells and to increase their permeability with respect to intracellular soluble materials. Subsequent immersion in water (17 to 52 C) leached the soluble materials from the frozen cells. This method of leaching in 20 min removed less than 15% of the starch released by potato strips leached at 65 C for 15 min (simulated commercial conditions). The depth of freeze determined by physical methods and by analysis of the leached surface layers showed reducing sugar removal 0.1 to 0.2 mm below the calculated average depth of freeze. In experimental lots the weight of leached materials increased with increased freezing time. Manipulating freezing depth and leaching time made it possible to achieve the required sugar removal from different lots of tubers.     

Effects of taurine levels in broodstock diet on reproductive performance of yellowtail Seriola quinqueradiata

The effect of dietary taurine was investigated on reproductive performance in yellowtail Seriola quinqueradiata. Two-year-old fish of average body weight 6.1kg were fed on diets containing three levels of taurine (T-0, T-0.5 or T-1.0%) for 5 months prior to spawning. For spawning investigations, fish were induced to maturity by human chorionic gonadotrop in injection (600 IU/kg-fish) and artificially inseminated. Oocyte growth improved significantly (P<0.05) with the increase of dietary taurine. The collection of eggs from females reared on the T-0% diet was not successful. The success rate of spawning for females fed on T-0.5 and 1.0% diets was one out of six, and six out of seven, respectively. The taurine levels of the liver and serum in the T-0% diet group were much lower than that in the T-0.5 and T-1.0% diet groups (P<0.05). Fish fed the T-0% diet showed higher contents of serine in the liver and serum. The taurine content of the ovary was not significantly different among the different dietary treatments. These results indicate that taurine has a positive effect on the improvement of spawning performance of yellowtail.     

Glomerular filtration rate in cows estimated by a prediction formula

To testify the relevance of Jacobsson's equation for estimating bovine glomerular filtration rate (GFR), we prepared an integrated formula based on its equation using clinically healthy dairy (n = 99) and beef (n = 63) cows, and cows with reduced renal function (n = 15). The isotonic, nonionic, contrast medium iodixanol was utilized as a test tracer. The GFR values estimated from the integrated formula were well consistent with those from the standard multisample method in each cow strain, and the Holstein equation prepared by a single blood sample in Holstein dairy cows. The basal reference GFR value in healthy dairy cows was significantly higher than that in healthy beef cows, presumably due to a breed difference or physiological state difference. It is concluded that the validity for the application of Jacobsson's equation to estimate bovine GFR is proven and it can be used in bovine practices.     

A novel technique of ultrasound-guided brachial plexus block in calves

An interventional ultrasound technique to increase the safety of surgical treatment of the calf forelimb was tested. First, the brachial plexus was evaluated using ultrasonography and then 2% lidocaine was injected under ultrasound guidance. Ultrasonically, the brachial plexus appeared as multiple hypoechoic areas surrounded by a hyperechoic rim or a hyperechoic structure characterised by multiple discontinuous lines. It was located between the omotransverse muscle and axillary artery and vein. The sensitive effect in the forelimb was seen mainly in the area supplied by the musculocutaneous nerve, indicating successful blockage in the nerve plexus. Out of the eight forelimbs, the motor effect was observed in seven forelimbs. These results suggest the clinical feasibility of ultrasound-guided brachial plexus block in bovine medicine, although further studies are needed to examine various approaches, including the sites of needle insertion and the appropriate volume and dosage of anaesthetic.     

我国草莓用农药登记现状分析

[目的]我国草莓以设施栽培为主,病虫发生多且严重,施用农药是草莓生产的重要环节.为了给草莓病虫害科学防控及农药登记提供参考,对目前我国草莓用农药登记现状进行分析.[方法]根据中国农药信息网登记的草莓用农药信息,对登记农药的种类、数量、防治对象、剂型及毒性进行统计分析.[结果]结果表明,截至目前,我国草莓用农药登记产品仅...     

添加乳酸菌和纤维素酶对玉米秸秆青贮饲料品质的影响

为研究纤维素酶和乳酸菌对玉米秸秆青贮饲料品质的影响，分别设乳酸菌处理组、纤维素酶处理组、纤维素酶和乳酸菌共同处理组及对照组进行玉米秸秆青贮饲料的发酵试验。结果表明：添加纤维素酶使玉米秸秆青贮饲料中氮态氮与总氮质量比(m(VBN)／m(TN))和丁酸与总酸摩尔比分别下降28％和100％，ADF质量分数下降20％，显著提高了玉米秸秆青贮饲料的营养价值。乳酸菌的添加虽然使青贮饲料的色泽、气味和质地明显改善，但也使NDF，ADF含量明显提高，氢态氮与总氮质量比也明显上升，这说明玉米秸秆青贮饲料的品质明显下降。乳酸菌和纤维素酶的共同作用使玉米秸秆青贮饲料的干物质消失率提高8％，氨态氮与总氮质量比降低33％，丁酸质量分数降低82％，同时使NDF，ADF质量分数分别降低10％和7％，说明玉米秸秆青贮饲料的品质明显提高。     

Effect of Physical States of Nonpolar Lipids on Rheology,Ultracentrifugation, and Microstructure of Wheat Flour Dough

In the previous study, we investigated effect of physical state of nonpolar lipids of gluten‐starch model dough. This experiment examined a real wheat flour dough system to assess the role of fat crystals in the breadmaking processes. These experiments were performed with a baking test and an investigation of wheat flour dough through rheological measurements (both large and small deformations), scanning electron microscopy, and ultracentrifugation. As a result, we found that the added oil was absorbed in the gluten structure, causing the aggregation of the gluten, which gave rise to more elastic behavior. In contrast, solid fat seemed to be distributed uniformly between the starch granules in the dough, reducing the friction between the starch granules and facilitating thin gluten gel layers. These properties lead to the lower G′ value and the increased viscous behavior, which yields an increase in loaf volume. In addition, the supposed mechanism behind the large loaf volume described in the previous study was that fat provides a uniform distribution of the dough components, and that the dough can thus expand easily, resulting in a larger loaf volume, which was supported in the wheat flour dough system. In conclusion, we found that thin, expandable gluten films and the uniform dispersion of gluten and starch granules in the dough are prerequisites for attaining better baking performance.