Processing traits and digestibility of extruded dog foods with soy protein concentrate

Soya bean protein concentrate (SPC) with two particle sizes were evaluated on extrusion parameters, kibble formation, digestibility and palatability of dog foods. Eight diets were extruded: PBM—control diet based on poultry by‐product meal (PBM); GM—a diet in which corn gluten meal (GM) replaced 45% of the diet protein; cSPC15%, cSPC30% and cSPC45%—diets in which SPC of coarse particle size (600 μm) replaced 15%, 30% and 45% of the diet protein; and sSPC15%, sSPC30% and sSPC45%—diets in which SPC of small particle size (200 μm) replaced 15%, 30% and 45% of the diet protein. The digestibility of nutrients was evaluated for the PBM, GM, cSPC45% and sSPC45% diets, using six dogs per food. The PBM, GM and cSPC45% diets were compared for palatability. Data were submitted for analysis of variance, and the means were compared by polynomial contrasts or Tukey's test (p < .05). The cSPC increased the specific mechanical energy (SME) application, extrusion temperature and pressure linearly, resulting in lower kibble density and higher expansion and starch gelatinization (SG) (p < .01). When comparing the PBM, GM, cSPC45% and sSPC45% diets, higher SME, extrusion temperature and pressure, SG and kibble expansion were verified for the cSPC45% diet (p < .05). The DM, fat and crude protein digestibility were similar among diets. Faecal pH, ammonia and lactate did not differ, demonstrating that the removal of oligosaccharides and soluble non‐starch polysaccharides of SPC produces an ingredient with mostly non‐fermentable fibre. Dogs preferred the PBM to the GM diet (p < .05), but consumed the PBM and cSPC45% foods equally. In conclusion, SPC exhibited good extrusion functionality, favouring kibble expansion and SG, with high digestibility, similar to that of PBM. The removal of soluble compounds from soya beans resulted in an ingredient with low fermentable fibre content, which did not alter faecal formation or characteristics.     

大豆除草剂对水稻秧苗生长的影响

就施过豆磺隆、普施特、广灭灵的大豆茬,对后作水稻本田秧苗生长的影响进行研究。结果表明:各处理对水稻移栽后的幼苗生长发育都有程度不同的影响。     

"焦大牌"磷酸二氢钾在大豆上的施用效果

进行了"焦大"磷酸二氢钾在大豆上的应用效果试验,结果表明其可以促进大豆健壮生长,增加单株荚数、单株粒数,提高结实率,增加产量。以鼓粒期喷施1 500 g/hm2增产效果最好,较对照增产5.10%。     

大豆油油墨的发展及其应用

大豆油油墨采用了可再生的大豆油作为原料,大大节省了全球石油资源,具有鲜明的环境保护的优点.将其应用于印刷生产中,使油墨污染程度降到最低程度,符合了世界环境保护的要求,是造福全人类的一项先进技术.本文介绍了环保型大豆油油墨的特点、发展及其应用.     

接种茄病镰刀菌(Fusarium solani f.sp.glycines)对不同基因型大豆植株和须根的影响

摘要：茄病镰刀菌（Fusarium solani f．sp．glydne）是一种土生细菌,通过侵染大豆根系引发猝死综合症。利用温室盆栽试验和须根培养试验研究了接种茄孢镰刀菌对13个不同基因型大豆的影响。结果表明：接种后所有盆栽大豆主根都有明显深褐色的侵染病斑;移植后21d测定了盆栽植株叶部发病程度,Peking表现最为严重,然后依次为Spencer,Ripley,P3981,Williams82,Essex,Forrest,Iroquois,PI520733,Hartwig,PI567650B,Jack,和PI567374。叶部发病程度与冠高（r=-0．422,P=0．0018）、冠重（r=-0．857,P〈0．0001）和根重（r=-0．732,P〈0．0001）呈显著负相关。主根病斑长度与叶部发病程度没有相关性,表明大豆对病原菌的抗性不能仅通过根系得到充分控制。对培养的大豆须根接种茄病镰刀菌菌丝体10d后,不同基因型大豆的菌落直径的变化范围为17—40mm,差异显著（P=0．05）,其中Spencer和Peking须根上的菌落直径显著（P=0．05）大于PI567374和PI520733。对Spencer和PI567374的须根接种10灿茄病镰刀菌常量成分悬浮液,10d后菌落直径分别为50和38mm,差异显著（P=0．05）。通常,不同基因型大豆间茄病镰刀菌在培养须根上的生长与整株的症状间有一定的相关性,但不总是这样,这是因为即使根系对毒素产生抗性来减少叶部病害症状,但并不是所有的大豆都表现出明显的根系抗性。     

蒲公英多糖对小鼠免疫器官的影响

从蒲公英中提取多糖,观察其对小鼠免疫机能的影响。30只昆明种小鼠随机分成试验组和对照组,每组15只。试验持续10 d,于试验第3天给试验组小鼠灌服制备的蒲公英多糖溶液,对照组小鼠则以生理盐水灌胃。试验结束后脱颈处死小鼠,剖检,取胸腺和脾脏分别称重,并取适当组织制备切片镜检。结果显示,蒲公英多糖能显著提高脾脏指数和胸腺指数,改善器官内部组织结构,促进小鼠免疫器官的生长发育,有利于提高小鼠的免疫功能。     

中低档乌龙茶中茶多糖提取工艺优化

该文以中、低档乌龙茶为原料,通过正交试验,研究了浸提温度、浸提时间、料水比和乙醇浓度4个因素对茶多糖得率的影响,并探讨茶多糖中蛋白质的脱除技术。研究结果表明：浸提温度对茶多糖得率的影响程度达到极显著水平,浸提时间、料水比和沉淀的乙醇浓度对茶多糖得率没有显著影响。乌龙茶茶多糖提取的最佳工艺条件为：浸提温度90℃,浸提时间80 min,料水比1∶25,沉淀剂乙醇浓度60％,乌龙茶茶多糖得率为10.15%,含量88.04%。以3次脱蛋白处理为宜,茶多糖中蛋白质脱除率为64.22％。另外,经红外光谱和紫外光谱分析,乌龙茶茶多糖主要是吡喃多糖,并且有蛋白质特征吸收峰。     

大豆新品种宝豆10号特征特性与良种繁育技术

宝豆10号具有茎秆坚韧、籽粒较大、蛋白含量高、抗逆性强等优点,适合陕西省夏播地区种植。审定后,宝豆10号生产经营权得到转让,种植面积不断扩大。为确保宝豆10号种子纯度不降低,提高宝豆10号种子纯度和制种产量,本文介绍了大豆新品种宝豆10号的特征特性,提纯复壮技术,以及包括播前准备、播种与施肥、田间管理、病虫害防治、去杂去劣、适时收获和储藏等关键环节的良种繁育技术,旨在推进大豆新品种宝豆10号的示范与推广     

碱溶性黄磨多糖的制备及其抗肿瘤作用研究

利用水提醇沉方法从黄磨子实体中提取出一种碱溶性多糖,并对其抗肿瘤活性进行初步研究。结果按黄磨子实体计,碱性黄磨多糖得率为99．78％,体外对人胃癌SWWC、SGC,人肝癌SMMC-7、HepB及人黑色素瘤A375均有较好的抑制作用,ICS0（半数抑制率）值分别为138．55μg／ml、141．76μg／ml、138．55μg／ml、252．25μg／ml及273．21μg/ml。     

Molecular characterization of A2 and D strains of Soybean mosaic virus, which caused a recent virus outbreak in soybean cultivar Sachiyutaka in Chugoku and Shikoku regions of Japan

Coat protein sequences of two isolates in strain A₂ and five isolates in strain D of Soybean mosaic virus (SMV), which caused a recent mosaic outbreak in soybeans (cv. Sachiyutaka) in Chugoku and Shikoku in Japan, were compared to published data on 15 other Asian-origin isolates. Sequence comparison and cluster analysis showed that SMV isolates of strain A₂ from these districts were closely related, as were those of strain D, but strains A₂ and D were not. Thus, the two strains may have different origins and be carried through seed transmission.