环腺苷酸对豚鼠生长和脂代谢的影响

体重、健康状况相近的断奶豚鼠60只，均分为5组，分别以生理盐水，3种不同剂量的cAMP和CNT增重刑处理后，测定不同日龄豚鼠的体增重，血液中游离脂肪酸（FFA）、激素敏感脂酶（HSL）活性，血液、脂肪和肝组织中cAMP以及腺苷酸环化酶（CA）活性。结果表明，cAMP具有显著的促增重作用，且与剂量相关；cAMP可使血中FFA、HSL、cAMP升高，也可使脂肪和肝组织中cAMP和CA增加，而且这种增加与剂量相关。证明cAMP可改变体内能量的分配，激活HSL，增加脂肪的利用率和蛋白质在体内的沉积，从而增加生长豚鼠的体增重。CNT具有与cAMP相似的作用。     

刺猬肌肉、脂肪品质及营养成分分析

对野生动物刺猬（Ｅｒｉｎａｃｅｕｓｅｕｒｏｐａｅｕｓ）肌肉、脂肪的品质及营养成分进行器官及理化检验。结果表明,刺猬肌肉含蛋白质２０２％,脂肪８％,矿物质１％,熟肉率６１２％,肌纤维直径１８９５±３４５μｍ,脂肪熔点２０℃～３０℃,碘价９４～９９,皂化价１７０～１７５。肌肉的品质及营养成分可与常用动物肉（猪、牛、羊、鸡、兔肉）相媲美;油脂与常用动植物油脂相比,感官指标良好,脂肪酸不饱和程度明显高于动物油脂,而与花生油等多种植物的不饱和程度相当。     

叔丁氯喘通对猪肥育期脂肪沉积的影响

用β₂肾上腺素受体兴奋剂——叔丁氯喘通处理肥育猪并对猪的肉质品质,肉中生化物质组成及血液诸成分的分析结果表明,叔丁氯喘通使猪瘦肉率提高10.69%,眼肌面积提高21.97%(P<0.05),后腿比提高10.18%(P<0.05),肉中脂肪含量降低12.30%,蛋白质含量增加8.60%,血糖升高,血中蛋白氮增加7.00%,非蛋白氮降低,血脂升高16.02%(P<0.05),脂肪酶活性升高22.00%(P<0.05)。血脂的升高与脂肪酶活性的升高呈强正相关,同时还发现血中cAMP升高近1.5倍。     

黄海中南部水域鳀鱼脂肪含量的季节变化

根据 2 0 0 2年 6月～ 2 0 0 3年 5月黄海中南部水域鱼 (Engraulisjaponicus)的调查资料 ,分析其脂肪含量与叉长、性别以及水分含量的关系。产卵前期 (5月)、产卵盛期 (6月 )和越冬期 (1月 )脂肪含量同叉长呈显著正相关 (P <0 .0 1 ) ,而在产卵中后期 (7～ 1 0月 )无显著相关性。在 5～ 1 0月雌性脂肪含量比雄性高 ,其中 5月差异最大。不同季节、不同性别的脂肪和水分含量呈显著负相关(P <0 .0 1 )。脂肪和水分含量变化幅度很大 ,分别为 0 .54 %～42 .97%、36.31 %～ 85 .45%。产卵前期平均脂肪含量最高 ,产卵盛期和越冬期较高 ,产卵中后期最低     

紫花苜蓿饲喂泌乳奶牛的效果试验

选择产奶牛18头,随机分为对照组和试验组,对照组饲喂基础日粮,试验组日喂35kg鲜苜蓿草代替基础日粮中部分精料和小麦秸。结果表明,试验组产奶量和乳脂率都高于对照组差异显著(P>0.05)。     

低温逆境下辣椒根系生长及生理特性的响应

通过对不同辣椒品种进行不同温度处理,研究了辣椒根系生长、根系活力及根系膜脂脂肪酸的变化情况。结果显示,随着处理温度的降低,3个辣椒品种的根系总长度均呈下降趋势,根系直径呈现先升后降趋势,苏椒5号和卞椒新生代的根系体积与根系直径变化趋势相似,苏长红则表现出逐渐下降的趋势;苏椒5号和卞椒新生代的根系活力随着处理温度的降低而增强,苏长红则不断下降;随着处理温度的降低,3个品种根系膜脂不饱和脂肪酸含量逐渐增加,饱和脂肪酸含量逐渐降低,苏椒5号和卞椒新生代的不饱和指数增加幅度逐渐加大,苏长红的不饱和指数在25℃/15℃时有较大增加,但20℃/10℃时没有继续增加。     

The bovine digital cushion--a descriptive anatomical study

The properties of the suspensory and supporting structures of the bovine claw are of particular importance in the pathogenesis of claw lesions since both must function optimally to prevent soft tissue compression and trauma. An essential component is the shock-absorbing digital cushion situated under the distal phalanx. The sound claws of 54 slaughtered cows were dissected. The digital cushion consisted of three parallel pads--axial, middle and abaxial--that ran longitudinally from the heel and underneath the distal phalanx with numerous transverse finger-shaped branches that connected the axial and abaxial pads cranial to the flexor process of the distal phalanx. The middle fat pad frequently ended just at the apical end of the flexor process of the distal phalanx, which may result in an inferior cushioning effect under the distal phalanx and increase the likelihood of ulcers. There were differences in the structure of the digital cushion with age and loose connective tissue in heifers' pads was first replaced by fat which, after the third lactation, was gradually supplanted by collagenous connective tissue.     

藕带对油脂和胆固醇吸附作用的研究

[目的]研究藕带吸附油脂和胆固醇的能力.[方法]以产自湖北荆州洪湖、江苏淮安洪泽湖两地的藕带为试验材料,测定了其对饱和脂肪酸和不饱和脂肪酸的吸附能力,同时探讨了不同处理条件下藕带对胆固醇的吸附能力.[结果]试验表明,藕带对油脂的吸附量总体为1.200 g/g,不同产地藕带对饱和脂肪酸和不饱和脂肪酸的吸附能力差异不明显.不同处理时间对藕带吸附胆固醇的量影响较小,当藕带用量为0.1g时,藕带吸附胆固醇的能力显著高于其他处理.不同产地藕带材料间对胆固醇的吸附能力差异不显著.[结论]研究可为进一步扩大藕带生产、开发利用藕带、挖掘藕带的营养保健价值提供理论依据.     

Physico-chemical properties of low-fat cookies containing wheat and oat bran gels as fat replacers

Wheat and oat bran-based fat replacers in the form of gels were used for partial replacement of fat (30–50%) in a cookie formulation. Dough rheological properties, physical (cookie dimension, weight loss, moisture content and water activity), textural (hardness and fracturability), colour and sensory parameters were evaluated to characterize full-fat and fat-reduced cookies. Based on the obtained results it was concluded that the fat reduction in cookie formulation at the level of 30% maintained sensory properties of the full-fat cookies. Therefore, this level of fat replacement was chosen for further analysis: 30% WBG (wheat bran gel-containing cookies) and 30% OBG (oat bran gel-containing cookies) were examined in terms of nutritional and functional properties. It was revealed that fat replacement using bran gels at the level of 30% resulted in the fat-reduced added-value cookies in terms of dietary fibre, minerals and phenolics. 30% WBG cookies possessed higher dietary fibre, mineral and phenolic content in comparison to 30% OBG and the full-fat cookies.