Variation in cooking and eating quality traits in Japanese rice germplasm accessions

The eating quality of cooked rice is important and determines its market price and consumer acceptance. To comprehensively describe the variation of eating quality in 183 rice germplasm accessions, we evaluated 33 eating-quality traits including amylose and protein contents, pasting properties of rice flour, and texture of cooked rice grains. All eating-quality traits varied widely in the germplasm accessions. Principal-components analysis (PCA) revealed that allelic differences in the Wx gene explained the largest proportion of phenotypic variation of the eating-quality traits. In 146 accessions of non-glutinous temperate japonica rice, PCA revealed that protein content and surface texture of the cooked rice grains significantly explained phenotypic variations of the eating-quality traits. An allelic difference based on simple sequence repeats, which was located near a quantitative trait locus (QTL) on the short arm of chromosome 3, was associated with differences in the eating quality of non-glutinous temperate japonica rice. These results suggest that eating quality is controlled by genetic factors, including the Wx gene and the QTL on chromosome 3, in Japanese rice accessions. These genetic factors have been consciously selected for eating quality during rice breeding programs in Japan.     

Structural,rheological and gelatinization properties of wheat starch granules separated from different noodle-making process

In this study, three typical wheat cultivars (ZM366, AK58, and ZM103) with high, medium, and low gluten strength, respectively, were selected as the raw material. The starch granules separated from different stages of the noodle-making process, including kneading, resting, sheeting, cutting, and drying, were used to explore the structure, dynamic rheology, and quality of the noodles. The D50 (median diameter) of the starch granules decreased during the noodle-making process, and the reduction was enhanced by an increase in the gluten strength of the flour. Between steps 4 and 5 of the noodle-making process, the solubility of ZM103 variety increased from 4.3% to 5.0% at 80 °C, while the peak viscosity decreased from 3626 to 3386 mPa s, which resulted in a decrease in the cooking loss of noodles. Similar trend was observed in the ZM366 and AK58 varieties. The gelatinization enthalpy was reduced, suggesting that the crystalline regions of the starch granules were destroyed during the kneading process. Between steps 4 and 5 of the noodle-making process, the elastic modulus of the starch granules significantly increased, while the temperature at which maximum elastic modulus was decreased, indicating an increase in the crystalline stability of starch during the drying process. Correlation analysis indicated that the changes occurred to the gelatinization property was primarily due to the change in the particle size.     

Identification of CIMMYT spring bread wheat germplasm maintaining superior grain yield and quality under heat-stress

Unpredictable temperatures and rainfall associated with climate change are expected to affect wheat (Triticum aestivum L.) production in various countries. The development of climate-resilient spring wheat cultivars able to maintain grain yield and quality is essential to food security and economic returns. We tested 54 CIMMYT spring bread wheat genotypes, developed and/or released over a span of 50 years, in the field for two years under optimum sowing dates, as well as using two delayed sowing dates to expose crops to medium and severe heat-stress conditions. The grain yield and yield components were severely affected as the heat-stress increased. Two contrasting groups of 10 lines each were identified to determine the effect of heat-stress on bread-making quality. The first set included entries that produced high yields in optimal conditions and maintained higher yields under heat-stress (superior-yielding lines), while the second set included genotypes that did not perform well in the environment with high temperature (inferior-yielding lines). We identified genotypes exhibiting bread-making quality stability, as well as the quality traits that had higher correlation with the loaf volume in the environment without stress and under heat-stress. Of all the quality traits tested, dough extensibility (AlvL) and grain protein content had a significant influence in heat-stress adaptation. Most of the lines from the superior-yielding group were also able to maintain and even improve quality characteristics under heat-stress and therefore, could be used as parents in breeding to develop high-yielding and stable quality wheat varieties.     

密集烤房不同循环风机烘烤烟叶的色素降解及感官质量

采用三速和单速循环风机,研究密集烤房不同循环风机对烤烟色素及感官质量的影响.结果表明:采用三速循环风机烤后烟叶的叶绿素a、叶绿素b含量分别为5.10、167.74 μg/g,分别为单速循环风机的72.11％和93.30％;叶黄素、β-胡萝卜素、类胡萝卜素含量分别为0.84、155.56、156.40 μg/g,分别为单...     

1～28日龄麒麟鸡钙需要量

本试验旨在研究不同饲粮钙水平对麒麟鸡生长性能、屠宰性能、肉品质、趾骨特性及血清生化指标的影响,以确定麒麟鸡饲粮中钙的适宜水平。选用1日龄麒麟鸡240只,随机分为5个组,每组6个重复,每个重复8只鸡。各组分别饲喂钙水平为0.75%、0.90%、1.05%、1.20%和1.35%(可利用磷水平为0.45%,维生素D3水平为1 250 IU/kg)的玉米-豆粕型试验饲粮,试验期28 d。结果表明:1)饲粮钙水平对麒麟鸡平均日增重、平均日采食量、腿病发生率和死亡率有显著影响(P0.05),但对料重比影响不显著(P0.05),随着饲粮钙水平的提高,平均日增重和平均日采食量呈断线变化(P0.05)。2)饲粮钙水平对麒麟鸡屠宰率、半净膛率、全净膛率、胸肌率、腿肌率以及胸肌的p H、肉色和滴水损失率没有显著影响(P0.05),但腹脂率随着饲粮钙水平的增加有先升高后降低的变化趋势(P=0.083)。饲粮钙水平对胸肌的剪切力有显著影响(P0.05),且随钙水平的提高呈二次曲线变化(P0.05)。3)饲粮钙水平对麒麟鸡趾骨脱脂干重及趾骨粗灰分、粗灰分钙含量有显著影响(P0.05),且趾骨粗灰分和粗灰分钙含量随着饲粮钙水平的提高呈二次曲线和断线变化(P0.05)。4)饲粮钙水平对血清碱性磷酸酶活性影响不显著(P0.05),但显著影响麒麟鸡血清钙、磷含量(P0.05),随着饲粮钙水平的提高,血清磷含量呈断线变化(P0.05)。综上所述,平均日增重、平均日采食量、胸肌剪切力、趾骨粗灰分和粗灰分钙含量、血清磷含量可敏感反映麒麟鸡体内钙的营养状况,综合以上敏感指标得出1~28日龄麒麟鸡饲粮中钙需要量为1.20%。     

Whole-plant Corn Silage Quality Treated with Mixed Acids and its Effect on Sheep Growth Performance

In order to explore different concentrations of mixed acids in improving quality of whole-plant corn silage and their effects on growth performance of Dorper×Han F1 sheep.4 levels of 45% formic acid,45% propionic acid and 10% sodium propionate were mixed,and 0(control),0.3%,0.6% and 1% were added to 4 groups of ripening period whole-plant corn.The results showed that compared with control group,the experimental groups could significantly decrease the proportion of AA/PA in silage (P<0.05);0.3% and 0.6% groups had the better effects.Based on the result of CNCPS,0.6% group significantly improved the PB₃ component (P<0.05),reduced the CC component (P>0.05),and improved the quality of silage.Compared with control group,the experimental groups effectively inhibited the mold and yeast reproduction,improved the aerobic stability of silage.The feeding trial results showed that ADG and F/G of sheep in experimental groups were better than control group,and F/G of both 0.6% and 1% groups were significantly better than that in control group (P<0.05).In conclusion,treatment of mixed acids could improve the quality of whole-plant corn silage,and silage treated with 0.6% levels of mixed acids could significantly improve the growth performance of Dorper×Han F1 sheep.     

基于溯源技术的蔬菜基地管理系统开发与应用

蔬菜是我国重要的农产品,其质量安全问题关系着国计民生,一直是社会关注的重点。当前我国的蔬菜产品质量安全问题仍然十分广泛和严重,问题蔬菜的来源去向不明、责任不清,企业对蔬菜种植基地的管理缺乏有效的信息管理手段,消费者对购买蔬菜缺乏有效可靠的信息获取途径。因此,从信息技术的角度构建了一个基于溯源技术的蔬菜基地管理系统,详细介绍了蔬菜溯源码的设计、系统的开发环境、业务流程与主要功能,并重点阐述以规程控制为农业生产指导的蔬菜安全管理模式。系统的开发与应用,实现了"问题蔬菜"的企业内部溯源,以及消费者通过手机查询蔬菜溯源信息,为蔬菜企业提供了对基地种植进行质量管理的信息化工具,为政府提供了一种溯源系统解决方案。     

Mapping QTL of Fiber Yield and Quality Traits in F2 Populations of Chromosome Segment Substitution Lines from Gossypium hirsutum × Gossypium barbadense

In this study, F₂ populations from two chromosome segment substitution lines MBI7455 and MBI7358, were quantified using SSR to evaluate the parents' genotype and detect QTL related to fiber quality plus yield traits of cotton. Results show that the recurrent parent (CCRI45) hosted 96.70% and 95.60% of chromosome segment substitution in MBI7455 with 12 chromosome segments and in MBI7358 with 16 chromosome substitution segments of Gossypium barbadense, respectively. In the F₂ population, the average rate of chromosome substitution of the recurrent parent (CCRI45) was 96.44%, and the average segments of chromosome substitution of Gossypium barbadense was 13.42, with an average segments of homozygous donor chromosome value of 3.90. Analysis showed 19 fiber quality-related QTL with a phenotypic variance of between 2.52%-13.11% and seven yield traits-related QTL with a range of 2.93%-11.40% phenotypic variance, resulting in a total of 26 QTL. The CSSLs could be used to detect QTL for fiber yield and quality traits, which offer an important foundation for the cotton molecular-assisted breeding.     

113份饲草型六倍体小黑麦种质饲草产量与品质性状的评价

种质资源是遗传研究与作物改良的基础。饲草产量与品质是决定饲草型小黑麦品种利用价值的重要指标。本研究以113份国内外小黑麦种质为材料，通过2年田间种植，对其饲草产量与品质性状进行了分析与评价。结果表明参试小黑麦种质的饲草产量及其品质性状存在极显著差异，其单株鲜草产量分别为36.000～111.560 g与36.310～159.780 g，单株干草产量分别为12.000～27.000 g与9.150～30.150 g，鲜干比分别为2.380～4.370与2.610～6.210，饲草粗蛋白含量分别为6.894%～13.259%与6.680%～14.304%，饲草中性洗涤纤维含量分别为48.480%～74.850%与53.850%～67.980%，酸性洗涤纤维含量分别为26.600%～42.780%与29.000%～39.280%，饲草的相对饲用价值分别为69.650～128.150与79.840～113.170。饲草产量与品质性状的多样性指数范围为1.974～2.075。主成分分析表明，饲草纤维品质因子、饲草产量因子与综合品质因子为前3个主成分，其累计贡献率为82.198%。依据单株干草产量...     

PRKAG3基因在不同品种猪不同生长阶段骨骼肌中的表达差异及其表达量与肉质的关系

本试验中旨在比较PRKAG3基因在不同品种猪不同生长阶段骨骼肌中的表达差异,并探讨PRKAG3基因与肉质的关系。挑选15 kg左右的汉普夏阉公猪17头和长撒阉公猪16头,饲喂相同饲粮,当体重分别达到20和50 kg时,2个品种的猪分别屠宰5头,体重达到100 kg时分别屠宰7和6头。各生长阶段屠宰后均测定骨骼肌pH、肌糖原含量以及PRKAG3基因表达量,且在100 kg阶段屠宰后同时测定肉质性状。结果表明:1)在不同生长阶段长撒猪骨骼肌中PRKAG3基因的表达量均高于汉普夏猪,特别是在100 kg阶段,长撒猪骨骼肌中PRKAG3基因的表达量是汉普夏猪的6.81倍(P0.05)。长撒猪与汉普夏猪骨骼肌中PRKAG3基因的表达量均随体重的增加而增加,但汉普夏猪不同生长阶段PRKAG3基因的表达量差异不显著(P0.05),而长撒猪PRKAG3基因的表达量在100 kg阶段时显著高于20和50 kg阶段时(P0.05)。2)汉普夏猪和长撒猪的肉质存在差异。汉普夏猪的滴水损失和失水率显著高于长撒猪(P0.05),而熟肉率、黄度(b)值极显著低于长撒猪(P0.01),剪切力和pH2(屠宰后24 h的pH)显著低于长撒猪(P0.05)。与长撒猪相比,汉普夏猪具有较高的肌糖原含量(P0.05)。3)猪骨骼肌中PRKAG3基因的表达量与肉质的相关性存在品种效应。汉普夏猪骨骼肌中PRKAG3基因表达量与滴水损失呈正相关,与熟肉率呈负相关,与pH2呈显著负相关(P0.05)。长撒猪骨骼肌中PRKAG3基因表达量与滴水损失和失水率呈正相关,与pH2呈负相关。上述结果表明,猪骨骼肌中PRKAG3基因具有品种和生长阶段表达差异;猪骨骼肌中PRKAG3基因的表达量与肉质性状相关,特别是与pH2,二者呈显著负相关。