Free-choice mineral consumption in Iberian red deer (Cervus elaphus hispanicus) response to diet deficiencies     

Francisco Ceacero  Toms Landete-Castillejos  Andrs J. García  Jos A. Estvez  Alberto Martinez  Antonio Calatayud  Enrique Gaspar-Lpez  Laureano Gallego 《Livestock Science》2009,122(2-3):345-348

All mammals have the ability to taste salt, so several studies have focus on mineral selection in the diet. Sodium and phosphorus are usually the most limiting for ungulates and thus some ruminants may regulate their consumption according to mineral needs and content of food sources. The aim of this study was to assess if the amount of minerals consumed is related to daily requirements. It was performed during lactation, examining consumption of 23 adult hinds and their calves. Animals were captive in 10,000 m² enclosures without pasture. Eleven highly bioavailable mineral compounds were offered in a cafeteria test and weighed weekly. Consumption behaviour was recorded by two cameras from dawn till dusk during the whole lactation period. Incidentally, meal offered had enough minerals to meet daily requirements of all elements except Na and Co. Mineral consumption of supplements was scarce for most elements (less than 10% of daily requirements) except for Na (44%) and Co (36%). Cobalt-supplement was consumed by calves much more than by hinds (90% vs. 10%), probably because requirements for growing ruminants are about 10 times higher than for adults. Animals consumed high percentages of Na and Co but not other minerals, even though flavours of NaCl, KCl and salt-mixed trace minerals are very similar. Thus, consumption seems to reflect physiological needs.  相似文献   

Degradation of pyrethrin residues on stored durum wheat after postharvest treatment     

Caboni P  Minello EV  Cabras M  Angioni A  Sarais G  Dedola F  Cabras P 《Journal of agricultural and food chemistry》2007,55(3):832-835

In this paper, pyrethrin levels during a postharvest treatment on stored durum wheat were studied. Two experiments were carried out at single and double the dose recommended by the manufacturer. In all trials, the initial deposition of pyrethrins levels was below the fixed maximum residue level of 3 mg/kg. The fate of pyrethrins in the two experiments was similar, and the total content of pyrethrins remained unchanged for 22 days with a complete dissipation in 8 months. In the single dose experiment, half-life times of pyrethrins I and II were 46 and 72 days, while for the double dose, pyrethrins I and II were 41 and 53 days, respectively.  相似文献   

Socio-economic status and health awareness are associated with choice of cooking oil in Costa Rica     

Colón-Ramos U  Kabagambe EK  Baylin A  Ascherio A  Campos H  Peterson KE 《Public health nutrition》2007,10(11):1214-1222

OBJECTIVE: To examine the socio-economic and lifestyle determinants of cooking oil choice in Costa Rica during the last decade (1994-2004). DESIGN: Cross-sectional study. Subjects (total n = 2274) belonged to the control population of a large case-control study; they were recruited yearly. Data about type of oil used for cooking, dietary intake, socio-economic and demographic characteristics were collected. SETTING: A dietitian visited all subjects and conducted the interviews at their homes; all subjects lived in the Costa Rican central valley region. SUBJECTS: Adult, free-living, rural and urban Costa Ricans with no history of myocardial infarction and physical or mental disability. RESULTS: The odds of choosing soybean over palm oil increased significantly each year (P < 0.05) and was determined by high socio-economic status (SES) and variables that suggest health awareness (self-reported history of hypertension, high cholesterol, multivitamin use and intake of green leafy vegetables). The odds of choosing other unsaturated oils, namely corn and sunflower, over soybean oil also increased yearly (P < 0.05) and was associated with the same two factors (high SES and health awareness). Palm oil users remained in the lowest SES tertile and were more likely to live in rural areas. Across all SES tertiles, high health awareness determined the odds of choosing other unsaturated oils over palm oil, and soybean oil (P < 0.05).CONCLUSION: These data show that, in addition to SES, health awareness is associated with the selection of unsaturated oils over palm oil in a developing country undergoing transition. These data should be considered when targeting nutrition messages and policies that promote better dietary choices.  相似文献   

Efficiency of DNA typing methods for detection of smoked paprika "pimenton de la vera" adulteration used in the elaboration of dry-cured Iberian pork sausages     

Hernández A  Aranda E  Martín A  Benito MJ  Bartolomé T  de Gúa Córdoba M 《Journal of agricultural and food chemistry》2010,58(22):11688-11694

The purpose of this work was to develop a PCR method for the identification of smoked paprika "Pimento?n de la Vera" adulteration with paprika elaborated from varieties of pepper foreign to the la Vera region, in central western Spain. Three autochthonous varieties of pepper, Jaranda, Jariza, and Bola, and the varieties Papri Queen, Papri King, Sonora, PS9794, and Papri Ace, foreign to the La Vera region, were used in the study. Analyses of the ITS and 5.8S rDNA, RAPD-PCR, SSR, and ISSR were tested. RAPD-PCR, SSR, and ISSR analyses allowed differentiation among the varieties of paprika analyzed. There was no difference in the sequence of ITS1-5.8S rDNA-ITS2. In addition, with the RAPD-PCR primers S13 and S22, two molecular markers were obtained of 641 and 704 bp, respectively, which allowed all of the smoked paprika varieties to be differentiated from paprikas elaborated with the five foreign varieties. These two molecular markers were investigated as a basis for detecting the adulteration of smoked paprika with paprika elaborated from foreign varieties of pepper.  相似文献   

Characterization of protein changes associated with sugar beet (Beta vulgaris) resistance and susceptibility to Fusarium oxysporum   总被引：1，自引：0，他引：1  

Larson RL  Hill AL  Nuñez A 《Journal of agricultural and food chemistry》2007,55(19):7905-7915

Fusarium oxysporum (F-19) is a serious threat to sugar beet. Resistance exists, but the basis for resistance and disease is unknown. Protein extracts from sugar beet genotypes C1200.XH024 (resistant, R) and Fus7 (susceptible, S) were analyzed by multidimensional liquid chromatography at 2 and 5 days postinoculation (dpi) and compared to mock-inoculated controls. One hundred twenty-one (R) and 73 (S) protein peaks were induced/repressed by F-19, approximately 12 (R) and 8% (S) of the total proteome detected. Temporal protein regulation occurred within and between each genotype, indicating that the timing of expression may be important for resistance. Thirty-one (R) and 48 (S) of the differentially expressed peaks were identified using matrix-assisted laser desorption-ionization with tandem time-of-flight mass spectrometry; others were below detection level. Comparison between the two genotypes uncovered R- and S-specific proteins with potential roles in resistance and disease development, respectively. Use of these proteins to select for new sources of resistance and to develop novel disease control strategies is discussed.  相似文献   

Assessing the potential of marine Natura 2000 sites to produce ecosystem‐wide effects in rocky reefs: A case study from Sardinia Island (Italy)     

Paolo Guidetti  Piero Addis  Fabrizio Atzori  Simona Bussotti  Antonio Cal  Alessandro Cau  Jean‐Michel Culioli  Giuseppe De Lucia  Antonio Di Franco  Manfredi Di Lorenzo  Maria Cristina Follesa  Vittorio Gazale  Giorgio Massaro  Francesco Mura  Augusto Navone  David Pala  Pier Augusto Panzalis  Antonio Pusceddu  Alberto Ruiu  Angelo Cau 《水产资源保护:海洋与淡水生态系统》2019,29(4):537-545

Effects of Yeast Freezing in Frozen Dough     

Pablo D. Ribotta  Alberto E. Len  María Cristina An 《Cereal Chemistry》2003,80(4):454-458

The effects of freezing and frozen storage of bread dough and compressed yeast on bread quality were studied. Besides, the effects of compressed yeast freezing on cell viability, gas production and release of substances by the yeast cells were examined. Freezing and frozen storage of dough made with fresh yeast had more negative effects on baking quality than the addition of frozen yeast to dough. When the compressed yeast is frozen and stored at ‐18°C, the CO₂ production decreased, while the amount of dead cells, the total protein, and the total reducing substances leached from the yeast increased as the length of yeast frozen storage increased. SDS‐PAGE showed that the substances leached from frozen yeast caused an increase in the solubility of some gluten proteins. On the other hand, size‐exclusion chromatography (SEC) pointed out that the relative amount of two protein fractions of low molecular weight leached from frozen yeast increased for longer yeast frozen storage periods. The yeast leachates had an adverse effect on loaf volume.  相似文献