n Jorunal of Integrated Traditional Chin

Medicine138-139R-4E054;3;EE054_3;童明00090003000300022903-2904举例求趣在医学遗传学教学中的运用效果崔红艳盘锦职业技术学院 辽宁盘锦124000医学遗传学;;举例求趣;;教学0现代中西医结合杂志Modern Jorunal of Integrated Traditional Chinese and Western Medicine139-140R-4E054;3;EE054_3;崔红艳00090003000300022904-2905利用电     

鸡蛋贮藏过程中蛋黄内源抗氧化组分与氧化进程的关系

为证实蛋黄内源抗氧化组分对鸡蛋氧化进程的调控作用,本研究将新鲜鸡蛋于22℃、相对湿度65％条件下贮藏50d,通过对贮藏过程中蛋黄氧化的表征及亲脂抗氧化组分(lipophilic antioxidant component,LAC)、亲水抗氧化组分(hydrophilic antioxidant component,HA...     

Immunoassay based on monoclonal antibody for aflatoxin detection in poultry feed

An indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) based on an anti-aflatoxin B₁ monoclonal antibody was standardised and validated for aflatoxin screening in poultry feed samples and its performance was compared to high-performance liquid chromatography (HPLC). The ic-ELISA showed good linearity (r² = 0.994) and detection limits of 1.25 ng g⁻¹ for broiler feed and 1.41 ng g⁻¹ for laying hen feed. Mean aflatoxin recovery rates by ic-ELISA were 102% (laying hen feed) and 98% (broiler feed). Aflatoxins were detected in 88.2% of the 34 broiler feed samples by ic-ELISA and HPLC at means of 10.48 ng g⁻¹ and 8.41 ng g⁻¹, respectively, while 92% of laying hen feed samples (n = 36) showed aflatoxin contamination at means of 20.83 and 19.75 ng g⁻¹. The standardised ic-ELISA showed reliability and a high correlation with HPLC of 0.97 (broiler feed) and 0.98 (laying hen feed) indicating its potential for aflatoxin screening in poultry feed samples.     

Effects of dietary humate supplementation on performance,egg quality and egg yolk fatty acid composition in layers

BACKGROUND: The objective of this study was to determine the effects of humate on performance, egg quality and egg yolk fatty acid (FA) composition in laying hens. RESULTS: Six hundred and thirty White Lohmann layers at 46 weeks of age were assigned randomly to seven groups, each with 18 replicate cages of five hens. Control diet (C) and C supplemented with 0.10 (H1), 0.15 (H2), 0.20 (H3), 0.25 (H4), 0.30 (H5) and 0.35 (H6) wt% humate were offered for 25 weeks. Humate supplementation improved performance variables and egg quality indices including shape index, yolk colour, albumen index, yolk index and Haugh unit, but not specific gravity, shell strength and shell thickness. Average feed intake (g), egg production (%), egg weight (g) and feed efficiency for the groups were 118.9, 87.2, 68.1 and 2.07 (C), 118.8, 87.7, 66.3 and 2.08 (H1), 119.3, 89.8, 66.6 and 2.03 (H2), 119.5, 88.9, 66.9 and 2.05 (H3), 118.3, 86.5, 66.9 and 2.11 (H4), 119.3, 90.6, 66.9 and 2.02 (H5) and 123.6, 88.5, 66.1 and 2.16 (H6) respectively. Palmitoleic acid concentration increased from 4.34% (C) to 7.65% (H5) and stearic acid concentration decreased from 7.39% (C) to 5.39% (H6) of total FA. CONCLUSION: Dietary humate supplementation improved performance, inner egg quality parameters and egg yolk fatty acid composition. Copyright © 2008 Society of Chemical Industry     

Effects of egg weight on egg quality characteristics

BACKGROUND: The experiment was carried out with total of 270 eggs, which were collected from a brown‐egg layer strain of Lohmann hens reared in a cage system. Collected eggs were categorized according to weight and classified as medium, large, extra‐large or jumbo. The purpose of the study was to determine the effect of egg weight on egg quality characteristics. RESULTS: The darkest shell color scales were noted in jumbo eggs. The redness of egg shell color in the medium egg was significantly lower than that of the other egg sizes (P < 0.05). Egg shell thickness (P < 0.05) was highest in medium egg (0.400 mm) and lowest in extra‐large egg (0.382 mm). Albumen height (AH) was significantly affected by egg weight (EW) (P < 0.01). Yolk height (YH) and yolk index (YI) increased with egg size. Breaking strength was highest in the medium‐weight egg. There were significant positive correlations between EW and AH, EW and YH, EW and YI, EW and yol color, EW and redness (a), but EW had significant negative correlations with ST in overall eggs. CONCLUSION: The darkest shell color (L‐a‐b) was noted in the jumbo egg. Albumen height and yolk height increased with egg weight. Increase in egg weight caused darkness in the yolk color scale. Copyright © 2008 Society of Chemical Industry     

Nutritional value of an extruded spent hen–soybean meal blend for pigs and ruminants

Two studies were conducted to determine the feeding value of an extruded spent hen meal–soybean meal (SHSB) blend (50:50 spent hen/soybean meal) for pigs and ruminants. In the first trial, 60 crossbred pigs were assigned to one of five dietary treatments in which 0, 25, 50, 75 or 100% of soybean meal was replaced by the SHSB blend as a protein source. Total tract nutrient digestibility coefficients (obtained using the indicator method) were determined using six barrows per treatment. Results showed that digestibility coefficients for dry matter, crude protein (CP) and gross energy were not affected (P > 0.05) by the inclusion of the SHSB blend in the diet and averaged 75.3, 74.3 and 74.0% respectively. Average daily gain during the growing period (22–54 kg) increased (P < 0.05) as the level of the SHSB blend increased to 50% of the supplementary protein. However, higher replacement levels reduced the average daily gain of growing pigs (quadratic effect P = 0.037). Inclusion of the SHSB blend had no effect on average daily gain during the finishing period (54–76 kg). Feed intake decreased linearly (P = 0.042) as the level of the SHSB blend in the diet increased. Consequently, feed conversion improved linearly (P = 0.001) in response to increased levels of the SHSB blend. Two ruminally fistulated cows were used in the second trial to determine the ruminal degradability of the SHSB blend relative to meat meal, canola meal and brewers' grains. Effective ruminal CP degradability of the SHSB blend was similar to brewers' grains, lower (P < 0.05) than canola meal and higher (P < 0.05) than meat meal. The estimated ruminal undegraded protein value for the SHSB blend, meat meal, canola meal and brewers' grains was 547, 593, 417 and 546 g kg⁻¹ of CP, respectively. It was concluded that the SHSB blend could replace 50% of soybean meal during the growing period and 100% during the finishing period with no adverse effects on pig performance. The SHSB blend could serve as a source of both ruminal degraded and undegraded protein for ruminants. © 2000 Society of Chemical Industry     

铬革渣在产蛋鸡体内的分布及其迁移规律的研究

文章分析了动物体内铬的来源及其危害,并对饲料以及用普通饲料饲养一年的产蛋鸡的鸡蛋、鸡肝、鸡肺中的铬进行了测定。测定数据表明,铬主要累积于鸡肝、鸡肺中,含量较高,接近或超过临界值,对人们的正常饮食有潜在危害。本研究不仅具有理论基础,并且对人们的日常饮食具有指导意义。     

蛋清溶菌酶与渗透剂对大肠杆菌的协同抑菌作用

为了提高溶菌酶对革兰氏阴性菌的抑菌性能,研究蛋清溶菌酶和渗透剂甘氨酸、EDTA-Na2复配对大肠杆菌ATCC25922、DH5α的抑菌效果,及细胞外膜渗透性和细胞表面形态的变化。结果表明：大肠杆菌ATCC25922对溶菌酶的敏感性明显强于DH5α,其外膜渗透性也高于大肠杆菌DH5α。当溶菌酶分别和渗透剂甘氨酸或EDTA-Na2复配后,对大肠杆菌ATCC25922和DH5α的抑菌性能都显著提高;三者共同作用时,对大肠杆菌ATCC25922的抑菌能力从101.0提高到103.45,对大肠杆菌DH5α则从100.35提高到103.15,表现出协同抑菌作用。细胞外膜渗透性的N-苯基-1-萘胺(NPN)测定结果表明：溶菌酶与甘氨酸、EDTA-Na2复配后,两种大肠杆菌的外膜渗透性相应提高,TEM电镜结果也证实溶菌酶与渗透剂对大肠杆菌细胞表面有协同破坏作用。因此改善大肠杆菌的外膜渗透性有助于增强溶菌酶对其抑菌效果。     

The effects of ozone,ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature. Part II: microbial quality,eggshell breaking strength and FT-NIR spectral analysis

This research aims to investigate and compare the effect of different treatments, including gaseous ozone (6-ppm/4-min), ultrasound (450 W/4-min), and coatings of shellac and lysozyme–chitosan (L–C), on fresh eggs during the storage for six weeks at ambient temperature. The internal quality analysis was performed in Part I. In Part II, the bacterial qualities, Fourier transform near-infrared (FT-NIR) spectral image and eggshell breaking strength were monitored. Ozone and ultrasound helped to maintain bacterial quality, but had an adverse effect on shell strength. Coated eggs had the highest value of strength (shellac: 3.63 ± 0.54 kgf; L–C: 3.56 ± 0.54 kgf) and ultrasound-treated eggs had the lowest strength (3.13 ± 0.78 kgf) in egg top. FT-NIR measurement showed that all treatments resulted in a decrease in absorption bands throughout storage. Overall, among the treatments investigated, the coatings were the best for enhancing shelf life with higher strength in eggshell breakage, while the ozone and ultrasound only helped to keep the microbial quality and enhance the shelf life.