永失我爱--祭爱犬丁丁

2005年2月底3月初的那段日子是我最背霉运，最不顺利的。3月7日中午，我忽然看到一张贴子，说有一窝（5头）小喜乐蒂犬待售，从来没有养过犬的我忽然间对此产生了浓厚的兴趣。这时丁丁就跃入我的眼帘：憨态可拘的他有着一双清澈的眼睛，努力睁得大大的试图将一切事物尽收眼底；一身柔软的小绒毛看上去活象一个小玩具，更让我对他注意的应该算是他又宽又通的鼻线，再加上小脑门上有一个好似菱形的小胎记。好，就是他了，我对自己说。     

警用幼犬社会化训养中常见病的防治

随着警用幼犬社会化训养的实施,幼犬由传统的封闭单纯环境圈养改为开放式复杂环境训养,面对异常复杂的环境,犬病防治工作必须积极主动以变应变。     

Effect of epidermal growth factor and insulin-like growth factor I on porcine preantral follicular growth, antrum formation, and stimulation of granulosal cell proliferation and suppression of apoptosis in vitro

The object of this study was to investigate the role of epidermal growth factor (EGF) and IGF-I in the regulation of preantral follicular growth, antrum formation, and granulosal cell proliferation/ apoptosis. Porcine preantral follicles were manually dissected and cultured for up to 8 d in Waymouth's (Exp. 1) or alpha-minimum Eagle's essential medium (Exp. 2 and 3) supplemented with 10 microg/mL of transferrin, 100 microg/mL of L-ascorbic acid, and 2 mU/mL of ovine FSH, in the presence (Exp. 1 and 3) or absence (Exp. 2) of 7.5% fetal calf serum. According to the experimental protocol, IGF-I (0, 1, 10, or 100 ng/mL; Exp. 1), or IGF-I (50 ng/mL), EGF (10 ng/mL) and EGF+IGF-I (Exp. 2 and 3) were added to the culture media. In Exp. 1, follicles exhibited a concentration-dependent response (P < 0.05) to IGF-I, with the highest rates of granulosal cell proliferation, follicular integrity, and recovery rate of cumulus cell-oocyte complexes and lowest incidence of apoptosis occurring at the highest IGF-I dose. In Exp. 2 serum-free medium, granulosal cell proliferation was low (1 to 5%), irrespective of whether EGF and/or IGF-I were present and cellular apoptosis was increased (P < 0.05) on d 4 and 8 in the EGF+IGF-I group compared with the addition of either factor alone. In Exp. 3, granulosal cell proliferation was high in all follicles cultured in serum-containing medium for the first 3 d, but fell sharply (P < 0.05) on d 4, except in media containing IGF-I. Collectively, EGF and IGF-I increased granulosal cell proliferation, decreased apoptosis, and promoted follicular antrum formation. These results may provide useful information for developing a preantral follicular culture system in which the oocytes are capable of fertilization and embryonic development.     

玉米价格高涨后的蛋鸡饲料解决方案

进入2006年以来,由于玉米价格持续走高,致使饲料生产成本提高。特别是近期小麦和玉米的倒挂价差越来越大,局部地区甚至达到160￣220元/t,使得部分饲料企业和养殖场开始在生产中用小麦替代玉米。当前,中原地区玉米质次价高,霉变严重,养殖户在当地要找到优质玉米很不容易,因此,多     

关于广东蚕业“十一五”发展规划的浅见

目前全国茧丝绸行业都在讨论研究行业“十一五”发展规划，本文就广东蚕业“十一五”发展规划提出一些浅见，供同行参考。     

绵羊多胎性状基因调控研究进展

绵羊的繁殖性状受多基因控制，本文综述了现已发现并证明的主基因和QTL住点，如FecB基因、FecX基因、FecX2基因、BMP15(形态发生蛋白15)突变、Q249R突变及Thoka基因等。通过分析这些基因或QTL位点的作用、遗传方式、遗传效应及基因定位，旨在为探讨绵羊多胎性状的基因调控规律提供理论依据。     

对官方兽医体系构架的设想

随着国家官方兽医制度的推行,各地也在加快官方兽医管理体制和队伍建设。但在实践中的官方兽医登记制度下,人员数量无法满足现实兽医工作的需要,造成官方兽医制度的推行面临瓶颈。本文借兽医立法调研为契机,结合基层工作实际,对今后官方兽医体系构架提出个人的设想,以期对兽医体制的改革和兽医立法工作提供参考。     

都兰县基本草原划定试点工作及做法

根据《农牧厅关于基本草原划定试点工作实施方案》的要求,都兰县2009～2010年开展基本草原划定试点工作,完成了野外调查、核实,内业整理、制图,政府公告、基本草原保护标志设立等工作。对试点工作加以总结,以期对全省基本草原划定工作提供借鉴。     

桑茶间作经济效益的调查

利用桑茶空间互补、立体共生等特点,进行桑茶,可提高土地利用率,降低生产成本,即改善生态环境,又增加农民收益。     

Palatability and physicochemical properties of sausages prepared via lactic acid fermentation and drying at low temperature

The present study aimed to assess the palatability of sausages undergoing low‐temperature fermentation and drying process. Lactobacillus sakei D‐1001 or Lactobacillus salivarius A001 were used as starter cultures for fermentation, and the following properties of the sausages were investigated: colony‐forming units of lactic acid bacteria; concentrations of lactic acid, protein, peptides, and free amino acids; distribution of protein; composition of free amino acids; and physical properties and taste. Alterations in the composition of proteins, peptides, and free amino acids as well as in various physical properties were caused by fermentation by lactic acid bacteria. A sensory test indicated that the palatability of the fermented sausages was greater than that of the non‐fermented sausages, particularly in terms of hardness and juiciness. This was considered to be due to protein degeneration and changes in the physical properties of the sausages as a result of fermentation by lactic acid bacteria. However, the taste of the fermented sausages was sourer than that of the non‐fermented sausages, and therefore, inferior. Our study revealed that the palatability of the sausages in terms of hardness and juiciness were increased by low‐temperature fermentation by lactic acid bacteria and the drying process.