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Nanchang, China

Huang X.,Hunan Agricultural University | Xu H.-J.,West Anhui University | Gu W.-T.,University of Chinese Academy of Sciences | Liu G.,CAS Institute of Microbiology | And 4 more authors.
Journal of Food, Agriculture and Environment | Year: 2010

Effects of dietary protein level on intramuscular fat content and its fatty acid composition in lean and obese genotype finishing pigs were studied. Twenty four Crossbred (DurocxLandracexLarge White) barrows (49.1±4.9kg of BW) and eighteen Ningxiang barrows (61.6±4.1kg of BW) were equally randomly assigned to two groups and fed diets I (13.89% CP) and II (15.33% CP), respectively. The pigs were slaughtered after 46 days. Longissimus dorsi muscle (LD) and semitendinosus muscle (ST) samples were taken and the intramuscular fat (IMF) content as well as its fatty acid composition were determined. There was no significant difference in IMF content both in LD and ST between breed, within breed or between muscles, when Diet I was fed. The percentage of oleic acid (C 18:1) and linoleic acid (C 18:2) in LD of Crossbred was significantly lower (p<0.01) and higher (p < 0.01) than that of Ningxiang, respectively, when Diet I was fed. There was no significant difference (p>0.05) in fatty acid composition in ST between breeds when Diet I was fed. When Diet II was fed, the IMF amount of LD in Crossbred was significantly lower (p<0.01) than that in Ningxiang and significantly lower (p<0.05) than that of its own ST. Ratio of stearic acid (C18:0), C18:l and C18:2 in LD of Crossbred was significantly higher (p<0.01), lower (p<0.01) and higher (p0.01) than that of Ningxiang pig, respectively. Ratio of palmitic acid (C16:0), C18:0, C18:1 and C18:2 in ST of Crossbred was significantly lower (p<0.01 ), higher (p<0.01 ), lower (p<0.01) and higher (p<0.01 ) than that of Ningxiang pig. Ratio of C18:1 in LD of Crossbred was significantly lower (p<0.01 ) than that of its own ST while ratio of C18:0 and C18:1 in LD of Ningxiang pig was significantly higher (p<0.05) and lower (p<0.05) than that of its own ST, respectively. These results indicate that breed, protein level of diet and muscle types have effects on IMF content and its fatty acid composition and different muscle types of different breeds responded differently in IMF content and fatty acid composition to the small change in dietary protein level. Source


Peng H.,NanchangUniversity | Hu Z.,NanchangUniversity | Yu Z.,NanchangUniversity | Zhang J.,NanchangUniversity | And 3 more authors.
BioResources | Year: 2012

Water-soluble hemicelluloses and eight alkali-soluble hemicelluloses were fractionated from bamboo (Phyllostachys pubescens Mazel) culm with hot distilled water, 2% NaOH, 2% KOH, 5% NaOH, and 5% KOH aqueous solution. The chemical structures, as analyzed employing FTIR spectrometry, suggested that all the hemicelluloses were likely to be comprised of arabinoxylans associated with lignin more or less. Thermal analysis for hemicelluloses was carried out using TG-DTG method under nitrogen atmosphere at a heating rate of 10 °C/min, and first-order kinetics was evaluated. The major pyrolysis was focused at 187-346 °C, with activation energy ranging from 23.77 to 45.02 kJ/mol. The alkali-soluble fractions, being soluble in solution only at pH higher than 5.5, presented lower thermal stability and higher values of activation energy and pre-exponential factor than the alkali-soluble fractions remaining soluble in alkaline solution at pH lower than 5.5 and insoluble in ethanol. The chemical property of the hemicellulose fractions may greatly influence the thermal characteristics. Source

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