排序方式： 共有4条查询结果，搜索用时 15 毫秒
1
1.
Seena Radhakrishnan A.R. 《Journal of plant nutrition》2019,42(11-12):1301-1315
The major constraint in the promotion of organic farming, a safe and sustainable alternative, is lack of availability of quality organic resources in sufficient quantities. The quality of resources can be ascertained by monitoring its nutrient release pattern, which has not yet been attempted. A controlled condition pot experiment was conducted at ICAR-Central Tuber Crops Research Institute, Thiruvananthapuram, India, in completely randomized design to study the nutrient dynamics of various organic and inorganic resources, commonly used in cassava production, at monthly intervals up to six months. The release of almost all nutrients and activity of soil enzymes were higher at the middle (3 or 4?months) of the incubation period. The pH showed an increasing trend and electrical conductivity, organic C and Fe content declined from initial. Averaging over stages, organic practice favored the activity of soil enzymes and release of almost all nutrients over conventional system significantly, except N. 相似文献
2.
Bhaskar Bhagya Kandikere R. Sridhar Sahadevan Seena Chiu-Chung Young Ananthapadmanabha B. Arun 《Frontiers of Agriculture in China》2010,4(4):481-488
This study has been performed to evaluate the nutritional, antinutritional and protein qualities of tender pods of Canavalia maritima, the coastal sand dune wild legume of southwest India. The proximal features, minerals, amino acids, fatty acids, antinutritional
and protein qualities of fresh and pressure-cooked tender pods have been assessed. The crude protein was comparable to seeds
of many edible legumes. Cooking significantly elevated the carbohydrates and calorific value of tender pods (P < 0.05), while crude fiber was significantly decreased (P < 0.05). Minerals of fresh pods did not drain too much on cooking and K, Mg, Zn and Mn in fresh as well as cooked pods were
comparable or higher than the NRC-NAS recommended pattern. Although cooking decreased the essential amino acids, threonine,
valine, isoleucine, phenylalanine and lysine in cooked pods were equivalent or higher than the FAO-WHO-UNU recommended pattern.
The palmitoleic acid in fresh pods and eicosenoic acid in cooked pods were relatively high. Similarly, the essential fatty
acids, linolenic acid and linoleic acid were confined to fresh and cooked pods respectively. The fresh pods were devoid of
tannins and trypsin inhibitors. The total phenolics and hemagglutinin activity decreased substantially in cooked pods. The
diet of pressure-cooked pods showed improvement of in vivo protein quality, elevation of growth parameters and positive nitrogen balance in rats. Overall, the pressurecooking of tender
pods of C. maritima improved the nutritional qualities by lowering the hemagglutinin activity. 相似文献
3.
Chandhini S. Trumboo Bushra Jose Seena Varghese Tincy Rajesh M. Kumar V. J. Rejish 《Fish physiology and biochemistry》2021,47(4):1011-1031
The insulin-like growth factor signalling system comprises insulin-like growth factors, insulin-like growth factor receptors and insulin-like growth factor-binding proteins. Along with the growth hormones, insulin-like growth factor signalling is very pivotal in the growth and development of all vertebrates. In fishes, insulin-like growth factors play an important role in osmoregulation, besides the neuroendocrine regulation of growth. Insulin-like growth factor concentration in plasma can assess the growth in fishes and shellfishes and therefore widely applied in nutritional research as an indicator to evaluate the performance of selected nutrients. The present review summarizes the role of insulin-like growth factor signalling in fishes and shellfishes, its significance in aquaculture and in evaluating growth, reproduction and development, and discusses the utility of this system as biomarkers for early indication of growth in aquaculture.
相似文献4.
Radhakrishnan Preetha Seena Jose Sreedharan Prathapan Koyadan K Vijayan Naatamai S Jayaprakash Rosamma Philip Isaac S Bright Singh 《Aquaculture Research》2010,41(10):1452-1461
Persistence of the antivibrio property of the potential antagonistic probiotics, Pseudomonas MCCB 102 and 103, at different temperatures, pH and in organic solvents was studied. The antivibrio compound was extracted, purified and characterized using thin‐layer chromatography, high‐pressure liquid chromatography, liquid chromatography‐mass spectroscopy, UV–Vis and nuclear magnetic resonance spectroscopy and identified as N‐methyl‐1‐hydroxyphenazine, a phenazine antibiotic. The toxicity of the compound was tested in Penaeus monodon haemocyte culture and the IC50 value was found to be 1.4 ± 0.31 mg L?1. The compound was found to be bacteriostatic at 0.5 mg L?1. Its stability to varying temperature, pH, organic solvents, prolonged shelf‐life and vibriostatic nature point to its suitability for prophylatic aquaculture application. 相似文献
1