Incorporation of Maize Gluten in Supplementary Feed and its Impact on Growth and Flesh Quality of Some Carps

Maize gluten (a byproduct from the starch industry) was used at four different levels (5, 10, 15 and 20% w/w) replacing the fish meal, a component of supplementary diet, under a semi-intensive culture system. The impact of different diets on the physico-chemical parameters of water, growth and flesh quality of catla, Catla catla; rohu, Labeo rohita; and mrigal, Cirrhina mrigala was studied. Growth in terms of body weight gain was highest when fed a diet having 5% maize gluten (replacing fish meal at 25% level) for all the fish species. However, incorporation of maize gluten at higher levels led to decline in growth, since maize gluten is deficient in essential amino acids like methionine, lysine and threonine, etc. The flesh quality in terms of total protein, total lipid, total sugar, moisture and total ash was also determined at the termination of the experiment to see whether there was any significant variation with the incorporation of maize gluten or not.     

优质强筋小麦与运黑101复配粉的面包品质研究

为更广泛利用黑小麦,用优质强筋小麦运旱115、运旱618的面粉分别与中筋黑小麦运黑101的面粉进行搭配,研究了不同复配粉的面筋指数变化规律和面包加工特性。结果表明,两个优质强筋小麦粉与中筋黑小麦运黑101复配,可以显著改善中筋黑小麦运黑101的面筋指数、抗延阻力、稳定时间;优质强筋小麦粉与运黑101面粉占比相等时,运旱115、运旱618对运黑101的面筋指数改进率较大,分别为10.57%、10.51%。综合分析对面包品质影响较大的硬度、胶黏性、咀嚼性等质构指标,发现运旱115与运黑101配粉比例为8∶2、5∶5时,运旱618与运黑101配粉比例为7∶3、6∶4时,运黑101面粉品质改善显著,用其制作的面包体积大、品质好。     

豫北地区强筋小麦育种技术体系的哲学思考

以马克思辩证唯物主义理论和科学发展观为基础,针对豫北地区强筋小麦育种面临的问题,探讨了强筋小麦育种技术体系。新麦系列优质强筋高产高效小麦品种的育种实践表明,新品种与栽培技术、产业加工的有机结合能够适应当前豫北地区的农业发展需要,值得借鉴和学习。     

Effect of Dietary Supplementation with Hydrolyzed Wheat Gluten on Growth Performance,Cell Immunity and Serum Biochemical Indices of Weaned Piglets （Sus scrofa）

To investigate the effects of dietary supplementation with hydrolyzed wheat gluten (HWG) on growth performance, cell immunity and serum biochemical indices of weaned piglets, 160 crossed (Large White×Landrace) and weaned piglets were randomly divided into 4 treatments with 4 replicates of 10 piglets each. The piglets in each treatment were fed an experimental diet containing either 0 g kg-1 HWG (control group), 30 g kg-1 HWG (3% HWG group), 50 g kg-1 HWG (5% HWG group), or 2.5 g kg-1 glycyl-L-glutamine (0.25% Gly-Gln group). The results showed that the diarrhea rates in 3% HWG and 5% HWG groups were significantly lower than in control group from d 1 to 14 (P＜0.05), while the average daily gain (ADG) in each of two groups was increased (P＞0.05). When compared with control group, dietary supplementation with 3% HWG increased the ratio of CD4+:CD8+ and the ratio of serum albumin and globulin concentrations (A:G) on d 14 and 28, as well as the proliferation of T- and B-lymphocytes (P＞0.05) on d 28. In addition, on d 14 and 28, the A:G ratio in 5% HWG group was significantly higher than in control group (P＜0.05), while the ratio of CD4+:CD8+ increased slightly (P＞0.05). Interestingly, 0.25% Gly-Gln group had higher proportion of CD3+ (P＞0.05) and CD4+ (P＜0.05) on d 14 than control group, but growth performances of 0.25% Gly-Gln group were negatively affected at all experiment stages. These results suggested that HWG might improve the growth performance of piglets by strengthening cell immunity and decreasing the occurrence of diarrhea during the prophase after weaning.     

Ontogeny of testicular inhibin and activin in ducks: An immunocytochemical analysis

The ontogeny of testicular inhibin/activin in ducks was investigated. Testicular localization of three inhibin/activin subunits (α, β_A and β_B) was determined in embryonic and newly hatched ducks from 12 days of incubation to 1 day of age, in immature ducks and in adult ducks. In the duck embryonic testis, positive α‐subunit immunostaining was first detected in the Leydig cells and Sertoli cells on day 15 of incubation, whereas β_A‐subunit and β_B‐subunit immunostaining were found in Sertoli cells and primary germ cells on day 18 of incubation. In 1 month old ducks, intense staining of α‐subunit was present in the seminiferous epithelium consistent with localization in Sertoli cells and primary germ cells, and the immunostaining of the β_A‐ and β_B‐subunit was also present in Sertoli cells and primary germ cells. Specific immunostaining with inhibin/activin α‐, β_A‐ and β_B‐subunits antisera occurred in Sertoli cells in the adult duck testes. In conclusion, it was shown that, in the duck testis, the majority of α‐, β_A‐ and β_B‐subunits are colocalized in Sertoli cells with a certain degree of staining in germ cells and the α‐subunit is present in Leydig cells of embryonic testes before day 18 of incubation. These results indicate that Sertoli cells and possibly germ cells in the embryonic testes of late stage of incubation and newly hatched ducks, immature ducks and mature ducks may produce bioactive inhibin dimers, inhibin A and inhibin B, as a possible regulator of follicle‐stimulating hormone secretion. Free inhibin/activin subunits and their dimers may also play an autocrine/paracrine role in the development of the testis and spermatogenesis. Furthermore, early onset of the α‐subunit in duck testes indicates that it may have an autocrine/paracrine effect on steroid hormones, which is important for sex differentiation.     

砂壤土强筋小麦应用杀菌剂对产量和品质的影响

运用田间小区试验方法,在豫东平原砂壤土生态类型区麦田,初步探讨了杀菌剂对强筋小麦产量及品质的影响。试验结果表明,使用三唑酮、多菌灵、灭菌丹、烯唑醇及病虫灵等5种杀菌剂,强筋小麦千粒重提高0.8～1.9g,产量增加147.6～471.3kg/hm2,平均增产5.4%。于小麦抽穗后喷洒1次杀菌剂效果较好,增加喷洒次数以后对强筋小麦品质有不良影响。不同生育期应用杀菌剂,基本上不影响强筋小麦的品质,其应用效果主要取决于杀菌剂种类及喷洒次数。既使强筋小麦增产,又基本不影响其品质指标的杀菌剂为三唑酮和烯唑醇,其中又以三唑酮的增产效应最为突出,一般增产8%以上,千粒重提高2g左右,生产中可以考虑优先选用。     

玉米蛋白粉与豆粕在反刍动物瘤胃内降解动力学评定分析

对玉米蛋白粉(CGM)及豆粕(SBM)的干物质(DM)、有机物(OM)及粗蛋白质(CP)在反刍动物瘤胃内的有效降解率及瘤胃降解前后色氨酸(Trp)的质量分数变化进行比较评定。选用3只装有永久性瘤胃瘘管的平均体质量28kg的育肥哈萨克公羊作为试验动物,采用尼龙袋技术对2种饲料的DM、OM及CP在育肥羊瘤胃内的有效降解率、瘤胃停留时间及降解前后的Trp质量分数进行测定。结果表明:在瘤胃固相食糜的平均外流速度为1.84%·h-1条件下,豆粕和玉米蛋白粉DM、OM及CP的有效降解率(ED)分别为72.86%、66.16%、55.27%和59.66%、59.19%、48.10%,瘤胃停留时间(RRT)分别为14.75h和21.93h。随着豆粕在瘤胃内培养时间的延长,色氨酸质量分数显著降低(P0.05),玉米蛋白粉的色氨酸在降解前后无明显变化(P0.05)。     

Growth performance and feed utilization of Nile tilapia Oreochromis niloticus (Linnaeus, 1758) and tilapia galilae Sarotherodon galilaeus (Linnaeus, 1758) fingerlings fed plant protein-based diets

This study was designed to determine the effect of complete substitution of fish meal (FM) by three plant protein sources including extruded soybean meal (SBM), extruded full‐fat soybean (FFSB) and corn gluten meal (CGM) on growth and feed utilization of Nile tilapia Oreochromis niloticus and tilapia galilae Sarothrodon galilaeus. Four isonitrogenous of crude protein (ca. 28.0%) and isocaloric (ca. 19 MJ kg⁻¹) experimental diets were formulated. The control diet (diet 1) was prepared with FM as the main protein sources. Diets 2–4, each FM control diet, were completely substituted with SBM (diet 2), FFSB (diet 3) and CGM (diet 4). l ‐lysine and dl ‐methionine were added to plant protein diets to cover the nutritional requirements of tilapia. Each treatment was allocated to three net pens and fed for 17 weeks. Nile tilapia fed the control diet showed significantly higher (P≤0.05) values for final body weight (FBW), feed intake (FI), weight gain (WG) and specific growth rate (SGR), whereas fish fed the diet with CGM achieved the lowest values. Tilapia galilae fed SBM diet recorded the highest (P≤0.05) values for growth performance. Better feed conversion ratio (FCR) for both Oreochromis niloticus and Sarothrodon galilaeus was observed when fish were fed SBM diet, whereas the worse FCR was recorded for FFSB diet. Feed utilization parameters including protein productive value (PPV), fat retention (FR) and energy retention (ER) showed significant differences (P≤0.05) for both the species fed different dietary protein sources. The present results suggest that, for Nile tilapia, both SBM and FFSB supplemented with dl ‐methionine and l ‐lysine can completely replace dietary FM. Meanwhile, S. galilaeus fed SBM diet exhibited comparable growth and feed utilization with those fish fed a fish‐meal‐based diet.     

Suitability of enzymatic hydrolyzates of extracted gluten from fresh pasta by-product used as bread improvers

Gluten extracted from fresh pasta by-products (PG) was enzymatically hydrolyzed by two different commercial proteases (Alcalase 2.4 L and Pancreatin) to different degrees of hydrolysis (DH 2.0, 4.0 and 8.0%). Commercial gluten (CG) was used as reference. The evaluation of functional properties of hydrolyzates from pasta gluten (PGH) and commercial gluten (CGH) showed that Pancreatin hydrolyzates had the highest emulsifying capacities. Regarding the foaming activity, all hydrolyzates performed better than unhydrolyzed gluten. PGH and CGH were added to wheat flour (1%) and their effects on dough rheology were studied. Most hydrolyzates with DH 8% increased dough thermal stability and elasticity during mixing, accelerated the denaturation rate of the protein network, and delayed the gelatinization speed of starch as the temperature increased. Texture profiles and specific volumes of breads from low quality wheat flour with added Pancreatin hydrolyzates (DH 8%) were comparable to those of breads from high quality flour. This showed the potential suitability of PGH and CGH as bread improvers.     

Strain Hardening Properties and Extensibility of Flour and Gluten Doughs in Relation to Breadmaking Performance

The mechanical properties of flour–water doughs and hydrated gluten of different wheat cultivars were determined. Measurements were performed at small deformations (dynamic measurements) as well as at large deformations (biaxial extension measurements). Results of dynamic measurements of flour doughs related poorly to breadmaking quality. For hydrated gluten doughs, all having the same water content, it was found that glutens from wheat cultivars with good baking quality had higher values for the storage modulus,G, and lower values for the loss tangent. The relevant type of deformation around an expanding gas bubble is biaxial extension. Wheats with a good baking performance exhibited greater strain hardening and greater extensibility. The differences in strain hardening observed at 20 °C were also present at 55 °C. No clear effects of NaCl or emulsifiers on the biaxial extension properties of flour dough were found. Extensograms as well as Alveograms from the flour doughs showed that, in general, good baking flours exhibited stronger resistance to extension and a greater extensibility, but differences found were not directly related to the results of the baking tests. The results indicate that the baking performance of dough is related to a combination of at least three different rheological characteristics.