174 research outputs found
Effects of Grape Seed Proanthocyanidins on Growth Performance, Jejunal Antioxidant Capacity, Gut Microbial Diversity, and Metabolites in Kangle Chickens
No full textThis study examined the effects of dietary supplementation with grape seed proanthocyanidins (GSPs) on the growth performance, serum biochemistry, jejunal antioxidant capacity, and jejunal microbiota and metabolites in Chinese indigenous Kangle chicken. In this experiment, 120 female Kangle chickens aged 30 days old were randomly allocated into three treatment groups: a control group (CON) fed a standard diet and two experimental groups fed diets supplemented with 200 mg/kg (LGSP) or 400 mg/kg (HGSP) of GSPs. The experiment consisted of a 7-day adaptation period followed by a 30-day feeding trial. The results demonstrated that GSP supplementation did not significantly improve their average daily gain or feed efficiency. However, the HGSP group showed significant improvements in their liver and jejunal indices, a reduced jejunal crypt depth, and increased villus-height-to-crypt-depth ratios compared to these values in the CON group. Furthermore, the HGSP group also exhibited elevated concentrations of cholesterol in their serum. Additionally, the oxidative stress levels were probably reduced in the jejuna of the HGSP group, as evidenced by reduced malondialdehyde (MDA) contents. Although jejunal microbial diversity remained unchanged, the metabolomic analysis identified significant upregulation of jejunal metabolites, particularly those associated with free radical scavenging, protein nutrition, and bile acid metabolism, which would be beneficial for maintaining intestinal health. These findings indicate that supplementing their diet with 400 mg/kg of GSPs could improve the health of Kangle chickens, underscoring their potential as a functional feed additive in the production of indigenous Chinese chickens
Data_Sheet_1_Characteristics and potential biomarkers of flavor compounds in four Chinese indigenous chicken breeds.docx
No full textChinese indigenous chickens have a long history of natural and artificial selection and are popular for their excellent meat quality and unique flavor. This study investigated six meat quality-related traits in Ningdu yellow, Baier yellow, Kangle, and Shengze 901 chickens. Two-dimensional gas chromatography-time-of-flight mass spectrometry was used to detect unique flavors in 24 breast muscle samples from the same phenotyped chickens. Overall, 685, 618, 502, and 487 volatile organic compounds were identified in Ningdu yellow, Baier yellow, Kangle, and Shengze 901 chickens, respectively. The flavor components were separated into eight categories, including hydrocarbons and aldehydes. Multivariate analyses of the identified flavor components revealed some outstanding features of these breeds. For example, the hydrocarbons (22.09%) and aldehydes (14.76%) were higher in Ningdu yellow chickens and the highest content of N, N-dimethyl-methylamine was in Ningdu yellow, Baier yellow, and Shengze 901 chickens, indicating the maximum attribution to the overall flavor (ROAV = 439.57, 289.21, and 422.80). Furthermore, we found that 27 flavor compounds differed significantly among the four Chinese breeds, including 20 (e.g., 1-octen-3-ol), two (e.g., 2-methyl-naphthalene), four (e.g., 2,6-lutidine), and one (benzophenone) flavor components were showed significant enrichment in Ningdu yellow, Baier yellow, Kangle, and Shengze 901 chickens, respectively. The flavor components enriched in each breed were key biomarkers distinguishing breeds and most were significantly correlated with meat quality trait phenotypes. These results provide novel insights into indigenous Chinese chicken meat flavors.</p
He's frequency formulation for fractal nonlinear oscillator arising in a microgravity space
No full textExact travelling wave solution for the local fractional Camassa-Holm-Kadomtsev-Petviashvili equation
No full textIn this work, the local fractional Camassa-Holm-Kadomtsev–Petviashvili equation (LFCHKPE) is defined on Cantor sets by using the local fractional derivative for the first time. The exact travelling-wave solution of the non-differential type for the LFCHKPE is obtained by using the local fractional wave method (LFWM). The LFWM is very simple and effective and then gets good results. The obtained non-differential travelling-wave solutions are elaborated by some 3D figures. A comparison with classical Camassa-Holm-Kadomtsev–Petviashvili equation (CCHKPE) is also presented. The LFWM sheds a new light on the exact travelling wave solution of local fractional wave equations
Characteristics and potential biomarkers of flavor compounds in four Chinese indigenous chicken breeds
No full textChinese indigenous chickens have a long history of natural and artificial selection and are popular for their excellent meat quality and unique flavor. This study investigated six meat quality-related traits in Ningdu yellow, Baier yellow, Kangle, and Shengze 901 chickens. Two-dimensional gas chromatography-time-of-flight mass spectrometry was used to detect unique flavors in 24 breast muscle samples from the same phenotyped chickens. Overall, 685, 618, 502, and 487 volatile organic compounds were identified in Ningdu yellow, Baier yellow, Kangle, and Shengze 901 chickens, respectively. The flavor components were separated into eight categories, including hydrocarbons and aldehydes. Multivariate analyses of the identified flavor components revealed some outstanding features of these breeds. For example, the hydrocarbons (22.09%) and aldehydes (14.76%) were higher in Ningdu yellow chickens and the highest content of N, N-dimethyl-methylamine was in Ningdu yellow, Baier yellow, and Shengze 901 chickens, indicating the maximum attribution to the overall flavor (ROAV = 439.57, 289.21, and 422.80). Furthermore, we found that 27 flavor compounds differed significantly among the four Chinese breeds, including 20 (e.g., 1-octen-3-ol), two (e.g., 2-methyl-naphthalene), four (e.g., 2,6-lutidine), and one (benzophenone) flavor components were showed significant enrichment in Ningdu yellow, Baier yellow, Kangle, and Shengze 901 chickens, respectively. The flavor components enriched in each breed were key biomarkers distinguishing breeds and most were significantly correlated with meat quality trait phenotypes. These results provide novel insights into indigenous Chinese chicken meat flavors
The Spectrum and Directivity Extrapolation Method of an Acoustic Wind Tunnel Test for a Scaled Airframe Noise
No full textApplication of new iterative transform method and modified fractional homotopy analysis transform method for fractional Fornberg-Whitham equation
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