湖北早籼糙米营养价值研究(III)——糙米代替玉米作能量饲料对蛋鸡产蛋率和肉鸡增重与肉蛋品质影响的研究

以同一批孵化 1日龄AA肉鸡 4 4 0只、2 9周龄伊莎产蛋高峰期母鸡 4 0 0 0只 ,随机各分为Ⅰ、Ⅱ、Ⅲ和Ⅳ四个组 ,肉雏鸡每组 110只 ,产蛋母鸡每组 10 0 0只。两种鸡日粮中以糙米代替玉米 ,Ⅰ组为 0 ,即为对照组 ,Ⅱ组为 50 % ,Ⅲ组为 75% ,Ⅳ组为 10 0 %的处理 ,按单因子设计 ,进行对比饲养试验 ,肉鸡正试期 4 5d ,试验结束时进行屠宰试验 ,测定肉品质 ,产蛋鸡正试期 30d ,试验中采蛋进行蛋品质测定。对肉鸡以日增重、料肉比和肉品质为指标 ,产蛋鸡以产蛋率、料蛋比和蛋品质为指标 ,来考察糙米作为能量饲料的饲养效果和营养价值。试验结果 ,Ⅰ、Ⅱ、Ⅲ和Ⅳ组 ,肉鸡的日增重依次为 4 2 .7、4 4 .7、4 7.8和 50 .4g ;料肉比依次为 2 .12、2 .0 9、2 .0 4和1.96 ;肉品质各组接近 ,处于良好水平 ;蛋鸡产蛋率依次为 92 .5%、91.8%、93.2 %和 91.7% ,料蛋比依次为 2 .70、2 .75、2 .6 5和 2 .71,蛋品质各组间差异不显著 (P >0 .0 5) ,且居较好水平。结果表明 ,肉鸡和产蛋鸡各组间的各项考核指标与全玉米日粮组均很接近 ,差异不显著 (p >0 .0 5) ,证明了早籼糙米具有与玉米相同的饲养效果和营养价值 ,以 50 %至 10 0 %的比例代替玉米是完全可行的     

Quality characteristics of imitation crab sticks made from Alaska Pollack and spent laying hen meat

Imitation crab stick (ICS) samples were divided into four treatments, a control (C) prepared with Alaska Pollack as a commercial ICS, T1, which consisted of Alaska Pollack with spent laying hen surimi collected by the pH adjust method, T2, which was composed of Alaska Pollack with spent laying hen surimi collected by the filter cake method, and T3, which consisted of Alaska Pollack with whole spent laying hen meat batter collected by the cutting method. The moisture content was significantly higher in T3 than in the other ICS samples; but, there was no significant difference in the crude protein, fat and ash content, regardless of the spent laying hen substitution methods. The lightness (L∗) and whiteness (W) was higher in the control than in the other ICS samples at 0 days of storage, whereas the yellowness (b∗) was significantly higher in T3 than in the other ICS samples. The level of polyunsaturated fatty acids was significantly higher in the control group than in the other ICS samples. Additionally, the pH increased with storage time in the spent laying hen substituted samples (T1, T2 and T3), with T1 showing a significantly higher pH during storage. The TBARS value increased with storage time in all ICS samples, with T2 showing a significantly lower TBARS value than the other ICS samples at the beginning and end of the storage periods. There was no significant difference in any sensory evaluation items among the ICS samples during storage. Thus, we assumed that T3 was better than other ICS samples, because T3 method (cutting) is much easier to collect spent laying hen surimi than T1 (pH adjust) and T2 (filter cake).     

Isolation of Lysozyme from Hen Egg Albumen by Alcohol-Insoluble Cross-Linked Pea Pod Solid Ion-Exchange Chromatography

ABSTRACT: Albumen from hen eggs was diluted 3-fold with 0.05 M NaCl solution at pH 4.0 and was further treated with 30% ethanol for 8 h. The supernatant (77900 U/mg protein) thus obtained was further diluted (2.5-fold) with distilled water and its pH value was adjusted to 8.0 before being subjected to alcohol-insoluble cross-linked pea pod solid (AICLPPS) ion-exchange chromatography for lysozyme isolation. Results showed that AI-CLPPS ion-exchange chromatography increased the purification to 68-fold with a 72% lysozyme recovery from the starting albumen.     

Foaming Properties of Egg Albumen with a Bubbling Apparatus Compared with Whipping

Neither standard method nor instrument exists to accurately measure foaming properties in food. Usually, whipping methods are used but they are only moderately reproducible. We used an original apparatus in which foam was generated by bubbling and then analyzed by conductimetry (liquid in the foam) and a uniline camera (foam volume). The foaming properties of a series of egg-white powders were studied. Among parameters describing foam formation and destabilization, three were repeatable and discriminating. They were correlated with those obtained with whipping methods. Easy to use and rapid, the bubbling method is an alternative for controlling and measuring the foaming properties of egg-white.     

Experimentelle und numerische Untersuchungen von Brandszenarien vor Fassaden unter Berücksichtigung verschiedener Abstände

Experimental and numerical investigations of fire scenarios in front of façades considering various distances Constructional boundary conditions, e. g. walls or façades, close to ignition sources affect the fire formation and the plume. It is already known, that boundaries (e. g. walls) constrain the entrainment of air and oxygen into the plume and the combustion of gas or flammable products is completed at larger heights. How far the location of the fire sources, the building geometry and the heat release rate affect the characteristics of a flame is investigated at the Institut für Baustoffe, Massivbau und Brandschutz (iBMB) of TU Braunschweig in line with a series of experiments with a square gas burner. For the implementation of the fire tests the test rig in Braunschweig is provided with extensive measurement techniques to determine heat flux, wall‐bounded temperatures, temperatures for plume measurements and upward velocity. In this paper the data of the fire tests are discussed and compared with the results of a CFD‐Model and selected empirical calculation approaches.     

Das elektrische Verhalten hochohmiger Stäube

Highly resistive dusts show markedly non‐ohmic properties. The property known as specific resistivity is strongly dependent on the dust layer thickness and on the polarity of the high voltage. The current transport occurs by excess charges of both polarities, which leads to high space charge densities and induces strong electrostatic fields. The theory of electrets provides a consistent explanation of the phenomena observed so far. To investigate the electrical properties, highly resistive dusts were exposed to an electrical field with interfering corona discharges within a tip‐plate arrangement.     

腐植酸对蛋鸡的生产性及质量的影响

把添加了腐植酸的商品饲料,投放到蛋鸡的产蛋后期到末期,观察了腐植酸对蛋鸡生产性的影响,结果如下：（1）单饲试验区的产蛋率会随着饲养时间的推移而增加,而且有抑制高龄蛋鸡产蛋率下降的作用,同时饲料的消费量有增加的趋势。但是,并没有影响到鸡蛋的质量。（2）在控制鸡粪臭气的试验中,腐植酸含量添加比例越高,经过时间越长,氨气的浓度就会越低,特别是在24 h以后,具有明显控制氨气产生的效果,同时它对硫化氢与甲硫醇的生成也有抑制作用。     

八珍乌鸡的生产工艺

本文简述了八珍乌骨鸡的生产工艺和配方     

Effect of garlic powder on the performance,egg traits and blood parameters of laying hens

This study was conducted to investigate the effects of garlic powder on the performance, egg traits and blood parameters of laying hens. One hundred and sixty‐two SHSY‐type brown layers aged 21 weeks were chosen at random from a large flock. They were allocated to three dietary treatments. Each treatment comprised six replicates of nine layers in groups of three. The diets were supplemented with 0, 5 and 10 g kg^?1 garlic powder. The experimental period lasted 22 weeks. Garlic powder addition did not significantly affect body weight, egg production, feed consumption, feed efficiency, egg shell index, egg breaking strength, egg shell thickness, egg albumen index, egg yolk index, egg Haugh unit, egg yolk weight and serum protein concentration. Egg weight increased (P < 0.01) with garlic powder supplementation. There was a significant (P < 0.01) reduction in egg cholesterol concentration as mg g^?1 yolk when the dietary level of garlic powder was increased from 0 to 10 g kg^?1. Hen serum triglyceride (P < 0.05) and total cholesterol (P < 0.01) concentrations decreased with garlic powder supplementation. This study demonstrated that garlic powder addition increased egg weight and decreased egg yolk cholesterol concentration (mg g^?1 yolk) and serum triglyceride and cholesterol concentrations without adverse effects on performance and egg traits. Copyright © 2006 Society of Chemical Industry