白灵菇菌糠对肉牛适口性和育肥效果的影响

为了研究白灵菇菌糠对肉牛适口性、生长性能、经济效益的影响,选择了40头日增重和体重接近的西门塔尔杂交二代牛,按体重配对原则分为对照组（CG）、试验Ⅰ、Ⅱ、Ⅲ组,分别用白灵菇菌糠代替日粮中0,20%,40%,60%的麦秸,进行70 d育肥试验。结果表明：试验组肉牛的日增重分别比对照组提高了1.59%,10.32%和2.38%,但差异不显著（P〉0.05）;采食速度分别比对照组提高了12.82%,7.69%（P〉0.05）,38.46%（P〈0.01）;料重比比对照组下降了1.56%,9.35%和2.33%;每千克增重的成本比对照组节约了2.33%,10.77%和4.61%;盈利分别比对照组提高了3.66%,16.92%和7.24%;其中均以40%组的效果最好。证明了白灵菇菌糠适口性好,可以做为反刍动物的饲料进行发开利用。     

Utilization of thin distillers' solubles as a palatability enhancer in rainbow trout (Oncorhynchus mykiss) diets containing canola meal or air-classified pea protein

Two short‐term palatability experiments indicated that supplementation of diets containing 15.0% of canola meal or 30.5% of air‐classified pea protein with 3.3% or 3.9% thin distillers' solubles (dry matter basis), respectively, increased feed intake (P < 0.05) of rainbow trout over a 4‐day period. Supplementation of the same diets with 6.6% or 1.9% thin distillers' solubles, respectively, did not increase feed intake (P > 0.05). Supplementation of the diets with 1.0% of a commercial palatability enhancer did not increase feed intake (P > 0.05). A subsequent 12‐week growth experiment evaluated the long‐term feed intake enhancing capability of thin distillers' solubles. Supplementation of diets containing 20.0% of air‐classified pea protein or 20.0% of canola meal fines with thin distillers' solubles (4.0%, dry matter basis) over a 12‐week period had no effect on feed intake or growth of rainbow trout fed either diet (P > 0.05). The reduction in the palatability enhancing ability of thin distillers' solubles may be the result of the fish becoming accustomed to the taste of this product over a longer feeding period, or because of the possible destruction or alteration of the amino acids involved in gustatory stimulation during thermal processing.     

Nutritive value ofSauropus androgynus leaves

From the proximate composition ofSauropus androgynus leaf it was observed that its nutritive value is superior to other commonly consumed leafy vegetables in India. In an attempt to popularise this vegetable for human consumption, certain preparations (traditional recipes in Andhra Pradesh, India) were made with the leaf and palatability tests conducted. These tests showed that the leaf was quite acceptable to the consumer. Sauropus androgynus leaf was previously reported to contain considerable amounts of the alkaloid papavarine (580 mg per 100 gm fresh leaf [2]). Excessive consumption of the leaf reportedly caused dizziness, drowsiness, constipation, etc. [6]. Before it could be recommended for wide and frequent use, further work on the subject is necessary to set safe levels for its consumption.A thesis submitted to the Andhra Pradesh Agricultural University (APAU) by P. Padmavathi for her M.Sc. (Foods & Nutrition) at the College of Home Science, Hyderabad, India.     

Die invloed van ontblaring en vog op die tanien‐ en polifenolinhoud van Portulacaria afra

The influence of defoliation and moisture on the tannin and polyphenol contents of Portulacaria afra. To determine whether tannin and total polyphenol contents of Portulacaria afra change owing to damage, different trees were subjected to three intensities of defoliation, namely, none, fifty and ninety per cent. In addition, the influence of an improved water supply through irrigation was determined. Results showed an initial increase followed by a decrease in the concentration of secondary metabolites after defoliation. Irrigation resulted in a decrease of the above‐mentioned concentrations only in trees that were not defoliated. The results support the theory of optimal defense and thus indicate that polyphenols are a possible cause of unpalatability in P. afra.     

稻米蒸煮食味品质的评价指标与影响因素

从定量指标和相对指标两方面简要介绍了评价稻米蒸煮食味品质的实用指标,并从水稻品种的血统和熟期、产地的土壤和水质、选用肥料的品种和用量、收获时期和方法四方面重点分析了影响稻米蒸煮食味品质的主要因素,旨在为发展名牌稻米生产提供有益资料。     

相对发达地区烤烟生产专业化服务及其优化——基于湖南宁乡的考察

推行烤烟生产专业化服务对经济相对发达地区而言有着极重要的现实意义。目前这项工作存在三点不足：服务组织有待扶持,服务范围有待拓展,服务人员的素质有待提高。基于湖南宁乡的考察,优化此类地区的烤烟生产专业化服务,可从加大专业化服务扶持、确定专业化服务成本、制定专业化服务价格、规范专业化服务流程、控制专业化服务质量、加强专业化服务培训六个维度着力,并把握以下要点：以服务型合作社为主要依托机构,服务环节及服务标准应切合本地实际,服务价格及服务质量应令烟农满意,应着力提升服务的市场化运作水平。     

Countermeasures for heat damage in rice grain quality under climate change

Climate change has been an increasingly significant factor behind fluctuations in the yield and quality of rice (Oryza sativa L.), particularly regarding chalky (white-back, basal-white, and milky-white) grain, immature thin grain, and cracked grain. The development and use of heat-tolerant varieties is an effective way to reduce each type of grain damage based on the existence of each varietal difference. Cultivation methods that increase the available assimilate supply per grain, such as deep-flood irrigation, are effective for diminishing the occurrence of milky-white grains under high temperature and low solar radiation conditions. The application of sufficient nitrogen during the reproductive stage is important to reduce the occurrence of most heat damage with the exception of milky-white grain. In regard to developing measures for heat-induced poor palatability of cooked rice, a sensory parameter, the hardness/adhesion ratio may be useful as an indicator of palatability within a relatively wide air–temperature range during ripening. Methods for heat damage to rice can be classified as either avoidance or tolerance measures. The timing of the measures is further divided into preventive and prompt types. The use of heat-tolerant varieties and late transplanting are preventive measures, whereas the application of sufficient nitrogen as a top dressing and irrigation techniques during the reproductive stage are prompt types which may function to lower the canopy temperature by enhancing evapotranspiration. Trials combining the different types of techniques will contribute towards obtaining more efficient and steady countermeasures against heat damage under conditions of climate change.     

Blue mussel meal as feed attractant in rapeseed protein‐based diets for turbot (Psetta maxima L.)

Antinutritional factors in rapeseed products have been identified to reduce feed palatability and growth performance of turbot. Therefore, we evaluated the potential of blue mussel (Mytilus edulis L.) meal as feed attractant in rapeseed protein‐based diets for turbot. Triplicate fish groups received isonitrogenous and isocaloric diets with fish meal (FM) protein replacements of 50% or 75% by rapeseed protein concentrate (RPC 50, RPC 75). These diets were supplemented with 0%, 2%, 4% or 8% of blue mussel meal. In contrast with RPC 50 diets, fish fed with RPC 75/0 showed significantly reduced daily feed intake (DFI) and specific growth rate (SGR). With increasing mussel meal inclusion, RPC 75 diets resulted in increased DFI and SGR, suggesting mussel meal as attractant in rapeseed protein‐based diets for turbot. Feed conversion was unaffected by any treatment. Protein productive value and apparent digestibility coefficients were unaffected by either RPC or mussel meal inclusion. With regard to the whole body composition, no differences in crude protein, crude lipid and ash content could be determined. Haematological characteristics were unaffected among the treatments indicating good nourished and unstressed fish. In conclusion, we demonstrated that the utilization of blue mussel meal improved the palatability of rapeseed protein‐based diets for turbot.     

Functional palatability enhancer improved growth,intestinal morphology,and hepatopancreas protease activity,replacing squid paste in white shrimp,Litopenaeus vannamei,diets

Squid visceral paste is a popular attractant and feeding stimulator supplement in shrimp feeds in China, but it often faces problems with fluctuating availability, cost, composition, and quality. An 8‐week experiment was performed to test a proprietary palatability enhancer as an alternative to squid paste in white shrimp feed. Seven diets were tested: a control diet with no supplementations; S1 and S3 diets supplemented with squid paste at 1 or 3%, respectively; S1+PE0.1 and S1+PE0.15 supplemented with both 1% squid paste and the palatability enhancer at either 0.1 or 0.15%, respectively; and finally PE0.1 and PE0.15 supplemented only with the palatability enhancer at 0.1 or 0.15%, respectively. The results showed a trend for increased feed intake and weight gain when squid paste was added to the diet compared to the control, but this was worsened by raising the inclusion level from 1 to 3%. The inclusion of the PE, in combination with squid paste or alone at 0.15%, led to a significantly higher growth, and a feeding stimulation effect was also indicated, with PE0.1 and PE0.15 having a higher feed intake than the control. A further beneficial effect was a significant increase in protease activity in the hepatopancreas in the S1+PE0.15, PE0.1, and PE0.15 treatments compared to the control. In addition, a significant increase in the height of the intestinal mucosal folds was observed in PE0.15, followed by PE0.1. The results demonstrated the potential to replace or reduce squid visceral paste in shrimp diets by supplementing with a PE with functional effects beyond feeding stimulation.     

不同近等基因系氨基酸含量及食味特征的研究

为了探究优质食味与氨基酸含量及代谢的关系,选用3对近等基因系为材料,以优质食味品种‘津稻102’为参照,分析了代谢盛期叶片游离氨基酸含量。研究结果表明,‘津稻102’游离氨基酸含量最低(0.158%),谷氨酸(0.210%)、天冬氨酸(0.014%)、精氨酸(0.006%)含量也较低。表现为谷草转移酶活性低。代谢水平低,可能是优质食味品种产量相对较低的原因之一。SC-TN1与‘农林29’之间的谷氨酸、天冬氨酸、精氨酸含量没有显著差异,但是,苯丙氨酸含量差异较大。来自‘小站95’的3个近等基因系4-4、2-41、2-42之间总氨基酸有差异,谷氨酸有差异。来自于‘日本晴’的组2-41、组2-42与‘日本晴’在氨基酸总量、天冬氨酸、谷氨酸有较大差异,暗示它们的食味有一定差别。决定稻米食味的主要因素是直链淀粉和蛋白质含量,游离氨基酸含量与食味也有一定关系。