Down-regulation of genes encoding steroidogenic enzymes and hormone receptors in late preovulatory follicles of the cow coincides with an accumulation of intrafollicular steroids     

Marika Nimz  Marion Spitschak  Falk Schneider  Rainer Fürbass  Jens Vanselow 《Domestic animal endocrinology》2009

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Early life history of the black anglerfish Lophius budegassa Spinola, 1807 in the Mediterranean Sea using otolith microstructure     

Mario La Mesa  Francesca De Rossi 《Fisheries Research》2008,93(1-2):234-239

The early life history of the black anglerfish, Lophius budegassa was investigated by otolith (lapilli) increment analysis. Samples of demersal juvenile L. budegassa ranging from 54 to 196 mm total length were collected during bottom trawl surveys in the central Adriatic Sea. By counting increments presumed to be deposited daily in the lapillar otoliths, 88 specimens of L. budegassa were successfully aged. Age estimates of juveniles ranged between 79 and 204 days, indicating that probably the pelagic phase of this species is relatively short and settlement occurs at less than 3 months of life. The analysis of check marks in the core area of lapilli enabled us to determine the period of endogenous feeding, which would last between 15 and 24 days after hatching. Back-calculated hatching dates and, consequently, the spawning season of L. budegassa in the Adriatic Sea was spread over a long period, lasting at least from February to June. The length at age relationship gave an estimate of mean growth rate of approximately 0.8–1.02 mm/day, indicating a faster growth rate of 0+ juveniles L. budegassa than previously thought. The implications of these findings on age estimates discrepancies between previous ageing studies on L. budegassa carried out using different calcified structure (sagittae or illicia) are discussed.  相似文献   

Influence of Oat β‐Glucan Preparations on the Perception of Mouthfeel and on Rheological Properties in Beverage Prototypes     

Marika Lyly  Marjatta Salmenkallio‐Marttila  Tapani Suortti  Karin Autio  Kaisa Poutanen  Liisa Lhteenmki 《Cereal Chemistry》2003,80(5):536-541

The aim was to study the effect of concentration and molecular weight of four different β‐glucan preparations on the perceived sensory quality of a beverage prototype. The correlations between sensory and instrumental measures were investigated. Two of the preparations were brantype containing high molecular weight β‐glucan, two were more‐processed low molecular weight β‐glucan preparations. Twelve beverage samples containing 0.25–2% β‐glucan and one reference sample thickened with carboxymethyl cellulose (CMC) were profiled by a sensory panel and analyzed by instrumental measurements (viscosity and molecular weight). Sensory profiles of the beverages varied at the same concentration of β‐glucan, depending on β‐glucan preparation. Beverages made with the bran‐type preparations were more viscous and had higher perceived thickness than beverages made with more‐processed, low molecular weight preparations. Moderate correlations were obtained between perceived thickness and sliminess and instrumental viscosity at all shear rates between 26 and 100/sec (r = 0.63–0.78; P ≤ 0.001). Technologically, more‐processed β‐glucan preparations are easier to add into a beverage in amounts sufficient for achieving a physiologically functional amount of β‐glucan in a product.  相似文献