Some other books of interest: advances in plant nutrition     

L K 《Science (New York, N.Y.)》1986,233(4764):673

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Some other books of interest: storm over biology     

L K 《Science (New York, N.Y.)》1986,234(4774):374

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Some other books of interest: thermophiles     

L K 《Science (New York, N.Y.)》1986,234(4776):622

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Some other books of interest: evolution and creation     

L K 《Science (New York, N.Y.)》1986,234(4774):373-374

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Influence of site and variety on starch,hemicellulose and cellulose composition of wheats and their digestibilities by adult cockerels     

Margaret Longstaff  J. M. McNab 《British poultry science》1986,27(3):435-449

1. It has been shown that both the variety of wheat and the environment under which growth took place influenced the quantities of starch and cell wall carbohydrate contents of wheat.

2. The different varieties of wheat investigated contained different proportions of water‐soluble to water‐insoluble hemicelluloses.

3. By comparison of the arabinose to xylose ratios it was concluded that water‐soluble and insoluble arabinoxylans of wheat were branched to the same degree.

4. Starch from six wheat varieties grown in the U.K. was very well digested by adult cockerels and true metabolisable energy values of the wheats were high.

5. Small amounts of cell wall carbohydrates were digested by adult cockerels.  相似文献   

Effects of evisceration and storage temperature on changes in meat quality of traditional farm‐fresh Turkeys     

T. C. Grey  G. C. Mead  Nerys M. Griffiths  J. M. Jones 《British poultry science》1986,27(3):463-470

1. Conditions affecting the keeping quality of traditional farm‐fresh turkeys were investigated.

2. Storage of uneviscerated Wrolstad turkeys at 4 °C for 10 days caused no statistically significant changes in meat flavour or texture.

3. During further storage at —2 °C, however, there was a slight but significant change in flavour, which became more marked with time in birds which had been eviscerated after the initial period at 4 °C.

4. Both eviscerated and uneviscerated birds became slightly tougher during storage.

5. Initial holding at 4 °C increased the numbers of psychrotrophic bacteria on the skin by about 10³ but subsequent changes at — 2 °C were slight for uneviscerated birds.

6. Eviscerated carcases had higher counts than uneviscerated birds after storage at — 2 °C and, although ‘off’ odours were not detected, spoilage appeared to be imminent at the end of the 20‐d period.  相似文献   

Book reviews     

P. A. L. Wight  G. C. Perry 《British poultry science》1986,27(3):511-514

Birds Their Structure and Function, By A. S. King and J. McLelland, 1984. 2nd ed. 334 pp. illustrated. London, Baillière Tindall. £9.50. ISBN 0 7020 0872 9.

Proceedings of the 2nd European Symposium on Poultry Welfare, 1985. 360 pp. illustrated. German Branch of the World's Poultry Science Association, Celle, Institut für Kleintierzucht.  相似文献   

Utilization of N15-labelled urea in the laying hen. 5. N15-labelling of the content and tissue of separate parts of the gastrointestinal tract     

K Gruhn  G Jahreis 《Archives of Animal Nutrition》1986,36(12):1105-1112

In the series of experiments with labelled urea three colostomized laying hybrids were butchered after a six-day application of 1% urea with 96.06 atom-% 15N excess (15N') in the ration and another 2 days with a supplement of 1% unlabelled urea. Out of the individual samples from crop, gizzard, small intestine, caecum and rectum, the content of the small intestine and the caecum showed the highest labelling with greater than 1 atom-% 15N'. The TCA soluble fraction of the content of the gizzard was more highly and that of the intestines less labelled than the total nitrogen. The tissue of the gizzard is distinctly less labelled than the "omasum system" and the small intestine. The atom-% 15N' of the oesophagus with crop and glandular stomach largely showed agreement in the individual hens with that of intestinal tissue and ranged between 0.71 and 0.89 atom-%. 2% of the 15N' supplemented with the urea could be recovered in the content and the tissue of the gastro-intestinal tract.  相似文献   

Some other books of interest: the human skeleton     

L K 《Science (New York, N.Y.)》1986,232(4751):780

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Some other books of interest: inorganic reactions and methods     

L K 《Science (New York, N.Y.)》1986,233(4768):1103

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