Associations among individual proteins and fatty acids in bovine milk as determined by correlations and factor analyses

Associations among quantities and concentrations of individual milk proteins and fatty acids were determined in individual milk samples from 233 Holstein cows. Correlation coefficients among the six major proteins and the eleven major fatty acids in bovine milk were grouped hierarchically. Factor analyses grouped the milk components into seven families: fatty acids 4:0-6:0, 6:0-16:0, 16:0, 18:0, 16:1 plus 18:1 plus 18:2, all milk proteins and beta-lactoglobulin alone. Correlation coefficients and groupings by factor analyses coincided with shared pathways of synthesis or genetic origins of milk proteins and fatty acids because they are the basis of the correlation coefficients. Hence, the results from correlations and factor analyses could be used to develop hypotheses for the synthesis of milk components and other coordinately regulated physiological processes.     

Effects of lipid supplementation on the yield and composition of milk from cows with different β-lactoglobulin phenotypes

Responses to lipid supplementation differ between dairy breeds and genetic lines suggesting nutrition by genotype interactions. β-Lactoglobulin phenotype is associated with changes in yield and composition of milk. The response of cows with different β-lactoglobulin phenotypes to lipid supplementation has not been examined. Furthermore, we examined whether lipid supplementation alters milk protein composition. By using a randomized block design, we fed Holstein cows for 3 wk either a control diet containing 2.8% crude fat (n = 19) or an experimental diet that was supplemented with 4.2% tallow (n = 20). Before randomization, all cows were fed the supplemental tallow diet for at least 2 wk. Dry matter intake, body weight, milk yield, and milk composition were measured in the last week before and during the experimental period. Feeding supplemental tallow increased dry matter intake and yields of milk and milk components, including casein content, without decreasing milk component content or altering milk protein composition. On the low-fat control diet, cows with the β-lactoglobulin allele B had a greater milk and milk component yield than cows with the A allele, whereas no differences by β-lactoglobulin phenotype were observed in cows on the tallow supplement diet. Our results suggest that cows that differ in β-lactoglobulin phenotype respond differently to a low-fat diet and that feeding cows 4.2% of additional tallow increases milk yield without affecting milk component content and milk protein composition.     

粗纺呢绒缩呢工艺的优化研究

粗纺缩呢工序是粗纺毛织物整理加工过程中的一项重要工序,对产品质量起着十分重要的作用。利用正交试验的方法,对纯毛麦尔登产品后整理的缩济用量、pH值、缩箱压力三因素进行正交试验,优选出最佳加工工艺参数为：缩剂用量4％,缩箱压力0．15MPa,pH值9．5。     

The combined effect of rosemary (Rosmarinus officinalis L.) and modified atmosphere packaging as protection against warmed over flavour in cooked minced pork meat

Rosemary (dried leaves ofRosmarinus officinalis L.) added to cooked meat balls (minced pork) was found to retard the formation of warmed over flavour (WOF) during chill storage. The spice was added to pork meat (Longissimus dorsi) balls in an amount acceptable for the product, as evaluated by a sensory panel (0.05% of total weight). After cooking (water bath, internal temperature 80°C), the meat balls were packed using five atmosphere packaging conditions: (i) air; (ii) 5% O₂/95% N₂; (iii) 3% O₂/97% N₂; (iv) 1% O₂/99% N₂; and (v) 100% N₂. During chill storage (5°C), the sensory quality of the reheated meat balls was evaluated by a trained sensory panel, and lipid oxidation was followed by measurement of thiobarbituric acid reactive substances (TBARS). The combination of decreased O₂ atmosphere in the packages and addition of rosemary resulted in a significantly (p<0.05) lower amount of TBARS and a significantly (p<0.05) better sensory score.

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Gemeinsamer Effekt von Rosmarin (Rosmarinus officinalis L.) und Verpackung in modifizierter Atmosphäre auf den Aufwärmegeschmack (WOF) von wärmebehandeltem, gehacktem Schweinefleisch

Zusammenfassung Rosmarin (getrocknete Blätter vonRosmarinus officinalis L.), erwärmten Fleischklößen (gehacktes Schweinefleisch) zugesetzt, hinderte die Entwicklung des Aufwärmgeschmacks (warmed over flavour) während der Kühllagerung. Das Gewürz wurde den aus Schweinefleisch (Longissimus dorsi) hergestellten Fleischklößen in einer für das Produkt akzeptablen Menge zugegeben, beurteilt von einem sensorischen Panel (0.05% des Totalgewichtes). Nach der Wärmebehandlung (Wasserbad, Zentrum-Temperatur 80°C) wurden die Fleischklöße in fünf unterschiedlichen und kontrollierten Atmosphären wie folgt verpackt: (i) Luft; (ii) 5% O₂/95% N₂; (iii) 3% O₂/97% N₂; (iv) 1% O₂/99% N₂ und (v) 100% N₂. Während der Kühllagerung (5°C) wurde die sensorische Qualität der wiedererwärmten Fleischklöße von einem geschulten Panel beurteilt und die Lipid-Oxidation durch Messung der Thiobarbitursäure-reaktiven Substanzen (TBARS) beobachtet. Die Kombination von ermäßigtem Sauerstoffgehalt in den Verpackungen mit der Zugabe von Rosmarin ergab eine signifikant (p<0.05) niedrigere Menge TBARS wie auch signifikant (p<0.05) bessere Punkte in der sensorischen Beurteilung.

     

A comparison of myogenic and endothelial properties of myometrial and omental resistance vessels in late pregnancy

OBJECTIVE: To approach heart muscle diseases by gene transfer, an adenoviral vector system was intended to be established suitable for gene expression in ventricular and/or atrial myocardium. METHODS: Two adenoviral vectors (Ad-mhcLuc, Ad-mlcLuc) were constructed, in which the luciferase reporter gene is under control of either the ventricle-specific myosin light chain-2 (mlc-2v) or the atrial- and ventricular-specific alpha-myosin heavy chain (alpha-mhc) promoter. For controls, a recombinant adenovirus without promoter (Ad-Luc) and one with the Rous sarcoma virus (rsv) promoter (Ad-rsvLuc) were generated. A volume of 20 microliters containing 2 x 10(9) plaque forming units (pfu) of the recombinant adenoviruses Ad-mhcLuc, Ad-mlcLuc, Ad-rsvLuc or Ad-Luc was injected into the cardiac cavity or the quadriceps femoris muscle of neonatal rats. After five days animals were sacrificed and nine different tissues were analyzed for reporter gene expression by detection of light activity relative to mg of tissue. RESULTS: Injections of recombinant adenoviruses into the cardiac cavity of neonatal rats resulted in heart-specific gene expression of Ad-mlcLuc (20 fold of Ad-Luc; 11% of Ad-rsvLuc), whereas Ad-mhcLuc gave mainly luciferase activity in the heart (6.5-fold of Ad-Luc; 3% of Ad-rsvLuc) with additional activity in lung and liver (2-4 fold of Ad-Luc). In the ventricular tissue Ad-mlcLuc revealed a 35-fold higher luciferase activity, whereas Ad-mhcLuc, Ad-rsvLuc and Ad-Luc showed only 2-fold higher luciferase activities compared to the atrium. Viral DNA in atrial and ventricular tissue was detected by PCR at approximately the same abundance independent of the injected type of adenovirus. Direct injection of Ad-mhcLuc and Ad-mlcLuc into the thigh muscle revealed only background luciferase activities. CONCLUSIONS: In the adenoviral system only the mlc-2v promoter may fulfil the safety requirements for a myocardial specific gene expression with a high selectivity for the ventricular myocardium, thus providing a promising tool for future gene therapy of cardiomyopathies.     

Viscous characteristics of a Utah tar sand bitumen

The viscous behaviour of an extracted tar sand bitumen has been experimentally examined and the results summarized in this Paper. The material studied was from the Asphalt Ridge, Utah area. The viscosity of the bitumen has been determined as a function of temperature (293–422 K), toluene (solvent) content (0–10%), composition (0–14.6% asphaltenes), oxidation and shear history. In all cases studied, the Arrhenius plots were significantly non-linear at temperatures s> 373 K, with viscous behaviour becoming less sensitive to toluene content with increasing temperature. Low temperature behaviour was strongly dependent on toluene content. The presence of asphaltenes in the bitumen was shown to be a strong viscosity enhancer. Oxidation and shear history were also shown to measurably increase the bitumen viscosity.