A third cryptic virus in beet (Beta vulgaris)

Japanese leaf beet Beta vulgaris var. cicla cv. Fudanso plants were found to contain four double-stranded RNA (dsRNA) components in apparently healthy beet plants. Two were identified as from beet cryptic virus 1 (BCV1), but the other two showed different mobilities on gel electrophoresis and were transcribed into complementary DNA (cDNA) and cloned. Hybridization analysis showed no significant sequence homology between these two dsRNAs and the dsRNA components of BCV1 or the other known cryptic virus of beet, BCV2. Slot- and dot-blot hybridization were used with cDNA clones as probes to identify plants containing these two dsRNA components. Virus particles were purified from these plants and were shown to contain the two new dsRNA components, thus demonstrating the existence of a new beet cryptic virus, which we have called BCV3.     

Management of inappetant sheep during export by sea

In the first of 2 experiments, a simulated voyage was conducted to examine the effects of various treatments on bodyweight change and feeding frequency of inappetant sheep at the end of lot-feeding (non-feeders). The treatments, applied during simulated shipping, were: normal quantities of feed and length of troughs; extra trough length; extra feed. Adult Merino wethers (n = 108) were used in each treatment. A voyage to the Middle East was then conducted to establish whether shipboard mortality could be reduced by separating non-feeders (n = 305) from feeders (n = 5,620) late in the feedlot hase and housing the groups separately aboard ship. A control group of non-feeders (n = 215) mixed with feeders (n = 5,732) was used for comparison. Bars (marker bars), containing a coloured dye, were attached to feed troughs to mark sheep that fed. Most non-feeders (82%) began eating when placed in shipping pens in both studies. However, there was no significant difference in percentage of sheep that fed between non-feeders given extra trough length or extra feed compared with non-feeders given standard management at any stage of simulated shipping. There was no significant difference in mean bodyweights between treatment groups on days 1, 8 and 15 of simulated shipping. Differences in bodyweight on d 22 were probably associated with different levels of gut fill. Death rates were not significantly different in separated and control groups (1.1%, 0.9%, P = 0.6) in the voyage of 14 d to the Middle East.(ABSTRACT TRUNCATED AT 250 WORDS)     

桉树人工育种方法学

引言改良商业林的种植材料是一个长期不断的过程。种子最初是从自然林分和人工林的实生苗中采取;后来是采用林木选优,它是根据树木的特征,如材积、早期生长情况或抗病性来选择。可通过选出最好的基因进行组合,以进一行提高控制杂交群体增益。     

Controlling microbial contamination on beef and lamb meat during processing

SUMMARY The microbiological quality of carcases, meat and environmental surfaces was evaluated in commercial boning rooms processing beef and lamb. There was considerable variation in the level of microbial contamination on both carcases and meat, with counts ranging from less than 20 to 10⁸/cm² on carcases and to 2 times 10⁷/cm² on meat. The level of microbial contamination on meat was influenced by the level of carcase contamination at boning and by the boning process itself. Carcase contamination was the major determinant of microbiological quality, as more than 70% of carcases had microbial counts greater than 10³/cm². Cutting boards were a major source for microbial dissemination during boning, particularly when carcase counts were less than 10³/cm². If carcases were heavily contaminated, the contamination of processing surfaces was irrelevant in determining microbial loads on meat. Where carcase contamination was at low to moderate levels, the contribution of the boning process to the contamination on meat assumed increased significance. Under these conditions, improved sanitation of cutting surfaces in the boning room resulted in a significant reduction in microbial contamination on the surface of meat. These results can form the basis for ensuring that improvements made in carcase management before boning, to improve microbiological quality, will be preserved through attention to cutting board hygiene during boning.