Genetic correlations among fatty acid compositions in different sites of fat tissues, meat production, and meat quality traits in Duroc pigs

This study estimated genetic parameters for fatty acids of different sites of fat tissue, meat production, and meat quality traits of Duroc pigs selected during 7 generations for ADG, LM area, backfat thickness (BF), and intramuscular fat (IMF). For this study, 394 barrows and 153 gilts were slaughtered at 105 kg of BW. High heritabilities for C18:0 of outer and inner subcutaneous fat tissue were estimated, respectively, as 0.54 and 0.51; those of intermuscular and intramuscular fat were 0.40 and 0.51, respectively. Genetic and phenotypic correlations of ADG and BF with saturated fatty acids of outer and inner subcutaneous fat were positive, but those with C16:1 and C18:2 were negative, and those with C18:1 were nearly zero. Genetic and phenotypic correlations between LM area and respective fatty acids showed opposite results. Respective genetic and phenotypic correlations of melting points with C18:0 and C18:1 were positive and high, and negative and high, respectively. Genetic correlations between cooking loss and SFA (C14:0, C16:0, and C18:0) of IMF were positive and moderate: 0.56, 0.47, and 0.47, respectively. On the other hand, monosaturated fatty acid of C18:1 was highly and negatively correlated with cooking loss (-0.61). Moreover, high genetic correlation between meat color (pork color standard and lightness) and fatty acid compositions of IMF suggest that the SFA (C14:0, C16:0, and C18:0) were correlated genetically with meat lightness and that unsaturated fatty acid compositions (C18:1 and C18:2) were correlated with meat darkness. Results of this study suggest that the fatty acid composition of adipose tissue is correlated genetically with meat production and meat quality traits.     

Effect of dietary vitamin E on broiler meat qualities,color, water‐holding capacity and shear force value,under heat stress conditions

This study was conducted to evaluate the effect of dietary vitamin E (VE) on broiler meat quality, especially focused on PSE (pale color, soft and exudative), under chronic heat stress (HS) conditions. Twenty‐eight‐day‐old female Ross broilers were kept in independent cages with a controlled temperature of 24°C (normal temperature: NT) or 30°C (high temperature: HT). The NT chickens were fed basal feed. The HT chickens were fed basal feed (HT) or VE (200 mg/kg) added feed (HT + E). Broilers were weighed and slaughtered at 38 days old. The breast muscle was removed immediately and then the samples were used for determination of meat color, pH, water holding capacity (WHC) and shear force value (SFV). Body weight gain and feed intake were significantly decreased in the HT and HT + E groups compared to the NT group. VE supplementation did not affect the growth performance. Chronic HS at 30°C for 10 days may cause deterioration of meat quality such as PSE. The effects of chronic HS on meat quality were most significant in the toughness of broiler breast meat. Supplementation of VE in broiler feed would be effective to prevent the extent of PSE on broiler meat by chronic HS.     

Interaction of temperature and photoperiod on growth of Atlantic halibut Hippoglossus hippoglossus L.

The combined effect of temperature and photoperiod on the growth of juvenile Atlantic halibut Hippoglossus hippoglossus (initial weight 11.6 g) was investigated under different temperature (6 °C and 12 °C) and photoperiod (continuous light and simulated natural photoperiod) combinations by studying the effects on fish weight, specific growth rate (SGR), feed consumption (F%), feed conversion (FCE) and oxygen consumption and ammonia excretion under routine and fasting conditions. SGR was greater at the higher temperature, and growth was faster under continuous light than under natural photoperiod, irrespective of temperature, SGRs being 0.83% and 0.98%, and 1.61% and 1.71% at 6 °C and 12 °C respectively. The weight data revealed a significant interaction between temperature and light, and provided evidence of a stronger growth‐enhancing effect of continuous light at the lower temperature. F% increased with temperature but was independent of photoperiod, whereas FCE was higher among fish exposed to continuous light, irrespective of temperature. Independently of photoperiod, oxygen consumption and ammonia excretion increased with temperature, but the differences in these rates in relation to photoperiod became more pronounced at the lower temperature, where continuous light gave the highest rates. Higher oxygen consumption during darkness suggested that light may suppress activity in halibut. It was proposed that reduced activity and anabolic effects of photoperiod contribute to explain the increased growth and growth efficiency in fish subjected to continuous light.     

Enhancement of Tuberous Root Production and Adenosine 5'-Diphosphate Pyrophosphorylase (AGPase) Activity in Sweet Potato (Ipomoea batatas Lam.) by Exogenous Injection of Sucrose Solution

Adenosine 5'-diphosphate pyrophosphorylase (AGPase) is a key enzyme governing starch synthesis and is regarded as an important determinant of the sink activity of the sweet potato root. In this study, assuming that the expression of AGPase is under the direct or indirect control of sucrose, we investigated the effect of exogenous injection of sucrose solution into a plant on the activity of AGPase and tuberous root production. Sucrose solutions of 6 and 12 %, and distilled water as the control, were injected into the top of the shoot. The application of sucrose solution was effective in increasing tuberous root production and increasing the ratio of tuberous root weight to total root weight in a plant. AGPase activity in roots was enhanced by about 25 % by injecting sucrose solution. These results suggest that AGPase and sink activities are controlled by sucrose transported from the leaves. To increase sweet potato production effectively, AGPase activity and sink function must be enhanced, and so a genetic and physiological improvement in photosynthetic function or sucrose productivity in the leaves is necessary to increase AGPase activity in sink organs.     

Effect of dietary histidine on contents of carnosine and anserine in muscles of broilers

Carnosine (β‐alanyl‐L‐histidine) and anserine (β‐alanyl‐1‐methyl‐L‐histidine) are dipeptides mainly found in skeletal muscle and brain of many vertebrates, and particularly high concentrations are observed in chicken pectoral muscles. It was reported that these peptides have many functions, such as antioxidant activity. In this study, we examined the effect of different levels of dietary histidine on carnosine and anserine contents in broiler muscles. The 14‐days‐old female Chunky strain broilers were given feeds containing three different levels of histidine; 67% (Low‐His), 100% (Control) and 200% (High‐His) of histidine requirement according to the NRC (1994). Chicks were fed experimental diets for 10 days. Both dipeptides in muscle were significantly decreased. In particular, carnosine was not detected at all in the Low‐His group and was significantly increased in the High‐His group. Both dipeptides were not detected in plasma. These results indicated the possibility to produce chicken meat with enhanced amount of these dipeptides by high histidine feeding.     

Regulation of taste-active components of meat by dietary branched-chain amino acids; effects of branched-chain amino acid antagonism

1. The effects of dietary branched-chain amino acids (BCAAs) including leucine (Leu), isoleucine (Ile) and valine (Val) on taste-active components, especially free glutamate (Glu), in meat were investigated. 2. Broiler chickens (28 d old) were given varied dietary BCAA levels for 10 d before marketing. Dietary BCAA content ratios were either 100:100:100 (Low Leu group), 150:100:100 (Control group) or 150:150:150 (High Ile + Val group) for Leu:Ile:Val (% of each BCAA requirement according to NRC, 1994). Taste-related components of meat (free amino acids and ATP metabolites) and sensory scores of meat soup were estimated. 3. Free Glu content, the main taste-active component of meat, was significantly increased by dietary BCAA. Compared to the Control group, free Glu content increased by 30% in the High Ile + Val group. However, the inosine monophosphate (IMP) content in meat did not change among groups. 4. Sensory evaluation of meat soups showed that Control and High Ile + Val groups had different meat flavours. The sensory score of overall taste intensity was significantly higher in the High Ile + Val group. 5. These results suggest that dietary BCAA concentrations regulate free Glu in meat. Increasing dietary Ile + Val induces an increase in free Glu content of meat, improves meat taste and is more effective for increasing free Glu content in meat than decreasing dietary Leu level.     

大米蛋白水平对成熟期大鼠体质量及体脂水平的影响

选用蛋白水平(CP)为7%及14%的大米蛋白(R-7,R-14)及酪蛋白(C-7,C-14)喂养20周龄雄性Wistar大鼠2周后,进行大鼠体质量变化、腹腔贮脂水平、血浆总胆固醇、血浆高密度胆固醇、血浆甘油三酯及肝脏胆固醇、甘油三酯含量的测定。与C-7组相比,R-7组大鼠体质量、生长效率、贮藏脂肪含量、血脂及肝脂水平无显著差异。在高蛋白水平(14%)下,R-14组大鼠体质量总增加量、腹腔贮脂水平均低于C-14组,但各组间无显著差异;对比C-14,R-14显著降低了成熟期大鼠血浆总胆固醇、血浆非高密度胆固醇、血浆甘油三酯水平及动脉硬化指数,并且显著降低了肝脏胆固醇及甘油三酯含量。结果表明,蛋白水平是大米蛋白调控体质量及体脂水平主要影响因素之一。随着蛋白水平的增加(7%~14%),大米蛋白能够降低体质量增加量及腹腔贮脂水平,并显著降低成熟期大鼠血浆及肝脏脂质含量,提示大米蛋白潜在的抗肥胖功能与其蛋白水平密切相关。     

“春阳”大米蛋白对大鼠胆固醇代谢的调控作用

选用蛋白水平(CP)为14%的"春阳"大米蛋白(RP)、大豆蛋白(SP)、酪蛋白(CAS)为食物蛋白源.喂养雄性20周龄Wistar大鼠.经2周饲养后,各试验组间大鼠的生长性能、蛋白质功效无显著差异.与CAS组相比,RP及SP显著降低了大鼠血浆总胆固醇、血浆非高密度胆固醇(LDL-C、VLDL-C)水平及肝脏总脂质、肝脏胆固醇、肝脏甘油三酯含量.RP及SP显著阻碍大鼠的肠道胆固醇吸收,其肝脏胆固醇酯化率均显著低于CAS组.数据显示,RP显著刺激大鼠中性粪同醇、粪胆固醇的排泄,但大鼠粪胆汁酸的排泄与CAS组无显著差异.对比CAS,RP能够有效降低成熟期大鼠动脉硬化指数.结果表明.富含醇溶蛋白的"春阳"大米蛋白能够有效调控成熟期大鼠的胆固醇代谢.显示与大豆蛋白-致的降低机体胆固醇水平的作用效果,其主要作用机制之一是有效阻碍肠道胆固醇的吸收,而非单纯地刺激粪胆汁酸的排泄.     

Effect of different ecological conditions on the mud snail (Cipangopaludina japonica) in submerged paddy soil

Summary The effects of environmental factors, such as the nature of paddy soil, the presence of rice plants and weeds and applications of compost and weed-killers, on the behavior, growth and reproduction of the mud snail (Cipangopaludina japonica, an important paddy-soil dweller in Japan) were studied. The types of water-soluble substances in the soil and the softness of the mud make paddy soil a suitable habitat for this snail. The snail avoids soils that bear rice plants and weeds, preferring soils without higher plants. Feeding experiments revealed that the snail consumes a great deal of bacterial materials, such as detritus and sludge compost, suggesting that the sewage sludge produced from wastewater-treatment installations can be decreased by the snail if it is applied to paddy fields as sludge compost.