Can fermented soybean meal and squid by‐product blend be used as fishmeal replacements for Japanese flounder (Paralichthys olivaceus)?

An experiment was carried out to evaluate fermented soybean meal and squid by‐product blend (1:1) (FP) as replacement of fishmeal (FM) for Japanese flounder, Paralichthys olivaceus. Five isocaloric (19 kJ g^?1) diets were prepared by replacing 0 (FP0), 12 (FP12), 24 (FP24), 36 (FP36) and 48% (FP48) FM protein with FP. Triplicate groups of juveniles (mean weight of 3.9 g) were delivered the test diets for 8 weeks in a flow‐through sea water system. The results showed that there were no significant differences (P > 0.05) among the growth rates of fish fed FP0, FP12, FP24 and FP36 diets. Growth and nutrient utilization parameters were significantly reduced in fish fed FP48 diet. Although, whole body proximate composition of fish were not significantly affected by the dietary treatments compared to the control; methionine and phenylalanine contents were significantly decreased in FP48 group. Protein retention was also significantly decreased in the similar group of fish. Dietary treatments did not alter most of the plasma metabolites, while some of the health parameters were improved in the replacement groups. Results suggested that FP is a potential candidate for alternative protein ingredient in aquafeed and can replace 36% FM protein in the diet of Japanese flounder.     

Effects of Packaging Method on Salt-Cured Cod Yield and Quality During Storage

Different packaging conditions of salt-cured cod fillets were studied during 2-years chilled storage. Yield and quality of salt-cured Atlantic cod fillets packed in sealed polystyrene boxes or in traditional cardboard boxes were compared. After 4 months, yield decreased by approximately 10% and decreased further when packed in cardboard boxes. Lipid oxidation was low after 12 months, and no microbiological spoilage was registered. The total amount of bacteria in the fish reduced with storage time, independent of packaging. The reddish color of halophilic bacteria was detected after 7–8 weeks at 18°C, but not if packed with MAP.     

铜陵淡水豚国家级自然保护区浮游植物群落特征与水质评价

经济发展改变了铜陵淡水豚国家级自然保护区的水域水生生态环境,为了揭示该保护区浮游植物群落结构特征与水质状况,分别于2011年6月、7月及9月按对4个代表性断面进行浮游植物群落研究,并根据浮游植物群落结构的物种组成,及其结合Shannon-Weaver指数和 Pielou 均匀度指数对水质营养及污染状况进行评价。结果表明：该保护区浮游植物有86种,其中绿藻门最多,34种,占全部浮游植物种类的39.53%;硅藻次之,29种,占总种类的33.73%;蓝藻门14种,占总种类的16.28%。浮游植物总平均密度为9.79×105 ind•L-1,总平均生物量为0.303mg•L-1,调查区域浮游植物平均密度由高到低依次为铜陵沙头南>铜陵沙头北>萝卜洲尾南>萝卜洲尾北;平均生物量由高到低依次为铜陵沙头南>铜陵沙头北>萝卜洲尾北>萝卜洲尾南。铜陵淡水豚自然保护区水质属于富营养型,处于α-中污染状态。     

天然气发动机怠速鲁棒控制

将H∞鲁棒控制理论应用于天然气(CNG)发动机的怠速控制,建立了CNG发动机动力学模型,描述了发动机的不确定性.应用Matlab鲁棒控制工具箱,设计出基于H∞理论的CNG发动机怠速控制器,并进行了仿真分析和试验.仿真和台架试验表明,H∞控制具有很好的鲁棒性,提高了CNG发动机怠速工况的稳定性.     

联合分析法在混合动力汽车产品定位中的应用研究

从消费者购买决策角度出发,利用联合分析法,构建我国市场A级混合动力汽车属性与水平模型,分析消费者购买混合动力汽车时赋予不同属性的相时重要性及属性水平的效用值,并模拟产品组合市场占有率情况,从而为混合动力汽车产品定位提供依据.     

豆制品中胰蛋白酶抑制剂活性测定方法研究

利用紫外分光光度计，对豆制品中胰蛋白酶抑制剂在抑制牛胰蛋白酶活性反应前后的吸光值差异制作差值曲线，从而得出斜率与抑制剂活性之间关系的方法。并通过反复的实验对比，最终可以快速准确地测定大豆制品中胰蛋白酶抑制剂活性。     

基于对象建模的农机产品CAPP系统设计与应用

利用对象建模技术,通过抽象与重组形成CAPP系统的一般对象模型,并把对象、关联及操作等映射成数据库表和程序实体,结合农机产品CAPP实例论述了工艺过程卡对象模型的实现流程,分析了选单等的设计重用方法。实践证明,CAPP系统开发过程中,只需开发一个编辑窗口,而非对应每一个数据表开发相应的编辑窗口。当数据表发生结构改变时可通过修改数据窗口来实现。采用这种方法,同一个选单就可以被不同的窗口所共用,使系统的开发效率大大提高,同时系统的结构也非常合理,根据作业机的主体结构相似性,可应用于各类农机制造的工艺设计过程。     

酶工程技术在茶叶深加工中的应用及展望

根据前人研究成果从酶工程技术的研究角度出发,总结近年来该技术在茶叶深加工领域的应用,包括茶黄素、茶氨酸、儿茶素衍生物等茶叶天然产物的合成;茶多酚、茶多糖等天然产物的提取;速溶茶的加工和茶饮料的澄清、保香增香等方面,并对其应用前景加以展望。     

Biodiversity and Dynamics of Planthoppers and Their Natural Enemies in Rice Fields with Different Nitrogen Regimes

Biodiversity both theoretically and practically has relevance in addressing many problems of contemporary agriculture and allows the formation of functional groups that drive key ecosystem processes [1]. One of the most important processes in agroecosystems is pest regulation, because biodiversity is related closely to host-plant resistance, pest management attributes, natural biological control agents and their impacts, and stability as the ecological basis for pest management [2-3]. On one h…     

Influence of temperature on the fermentation of bambara groundnut (Vigna subterranea) to produce a dawadawa-type product

Bambara groundnut (Vigna subterranea) was fermented to produce a dawadawa-type product using a starter culture of Bacillus licheniformis isolated from naturally fermenting bambara groundnut beans. Fermentation was carried out at 30 and 37 °C for four days and at 45 °C for two days. The pH of the substrate decreased after 24 hours and then rose at 30 and 37 °C but remained constant at 45 °C after the initial drop. Total titratable acidity of the fermenting beans mimicked the pH values. Proximate analyses for moisture, protein and fat of the cotyledons showed an increase in all three constituent at each of the three fermentation temperatures. At the end of fermentation, total available carbohydrate was 55%, 59% and 62% of the original value at 30, 37 and 45 °C, respectively. Fermentation of bambara groundnut at 45 °C for two days is recommended as the ideal fermentation temperature and time.