Nutritional quality of some food fish

The proximate compositions and amino acid make-up of silver jew fish (Johnius argentatus), Indian halibut (Psettodes erumei), grey mullet (Mugil cephalus) and pearl spot (Etroplus suratensis) are reported. Calorific values of these fishes have been calculated from their proximate compositions and their amino acid make-up compared with the available data for beef and egg. From the study, pearl spot is adjudged to be the most nutritive among the fishes studied, followed by Indian halibut, grey mullet and silver jew fish.

Behaviour of marine microflora towards antibiotics 1. Sensitivity towards chlortetracycline (CTC)

The sensitivity of 61 cultures of bacteria isolated from fish towards chlortetracycline (CTC) at 5 ppm and 20 ppm levels has been determined on two solid media: sea water agar (SWA) and a distilled water based medium consisting of peptone, beef extract, glucose and NaCI (PBGA). The cultures employed consisted of (i) gram-negative rods of marine origin (Achromobacter, Pseudomonas, Vibrio and Flavobacterium) and (ii) gram positive organisms (Micrococci and Corynebacterium). Depending on the inhibition zone diameter, the order of CTC sensitivity was found to be Pseudomonas

脂肪酸钙对放牧肉牛超数排卵效果及雌二醇和孕酮水平的影响

以探讨添加脂肪酸钙对放牧肉牛(婆罗门和BMY)超数排卵效果及血中雌二醇(E2)和孕酮(P4)水平的影响为目的.将48头供体分为Ⅰ(放牧或对照组)、Ⅱ(放牧+浓缩饲料500 g/d)和Ⅲ(放牧+浓缩饲料500 g/d+脂肪酸钙100 g/d)3组,从同期发情处理开始到冲胚结束试验期32 d,并对供体牛在8个处理时段进行采血,用放射免疫分析法(RIA)分析E2和P4水平.试验结果表明:Ⅰ,Ⅱ,Ⅲ组供体牛超数排卵的排卵率分别为75.4%,74.4%和81.7%(P＞0.05),受精率分别为81.4%,55.6%和93.2%(P＞0.05);获胚(卵)数分别为7.0枚,6.3枚和7.3枚(P＞0.05),可用胚数分别为3.9枚,2.6枚和4.7枚,Ⅲ组显著高于Ⅱ组(P＜0.05);E2平均水平分别为0.57 pg/mL,0.47 pg/mL和0.63 pg/mL(P＞0.05),P4平均水平分别为3.53 ng/mL,5.03 ng/mL和3.74 ng/mL,Ⅱ组高于Ⅰ,Ⅲ组(P＜0.01).表明适量添加脂肪酸钙能改善全放牧肉牛的营养、增强体质,促进排卵与受精,增加超数排卵的可用胚数;能使供体牛的E2和P4水平比对照组有所提高;添加效果冬、春季优于夏、秋季.

Nutritive value of fish of Lake Tanganyika [part] I: Amino acid composition

The amino acid composition was determined of three economic important fish species of Lake Tanganyika, representing 95% of the tolal catch:Stolothrissa tanganicae Regan, Limnothrissa miodon Boulenger and Luciolates stapersii Boulenger. The analysis of the whole sun dried fish indicate that, compared with Tilapia macrochir, beef and the whole hen's egg, the fish is of a very high nutritive value. The free amino acids in the dried fish count for an average of 11 %, indicating the degree of auteolysis.

Controlpec 1.0: controle financeiro simplificado para a fazenda de pecuária de corte.

A maioria dos produtores de gado de corte não realiza adequadamente o controle de receitas e despesas de sua atividade. Como a lucratividade da pecuária de corte tem se reduzido pela queda no preço de seus produtos e pela alta nos custos de produção, tal função tornou-se crucial para aqueles que querem se manter no negócio. Para atender essa demanda, a Embrapa Gado de Corte desenvolveu, em ambiente Excel, o Controlpec 1.0, uma ferramenta simples e de fácil utilização pelos produtores. Com base no movimento financeiro da fazenda são gerados relatórios que consolidam despesas, receitas e margens econômicas da atividade, tendo em conta o plano de contas definido pelo usuário. Os resultados são expostos para cada mês do ano e para todo o ano.

Sistema e custo de produção de gado de corte no Estado de Goiás.

O presente trabalho tem como objetivo caracterizar o sistema de produção de gado de corte predominante no Estado de Goiás. Em fase posterior, tendo como referência esse sistema, será proposto um sistema alternativo melhorado. As informações para caracterizar o sistema predominante (modal) foram levantadas por meio de um painel do tipo mesa-redonda que reuniu pecuaristas, técnicos e pesquisadores em Goiânia, GO, em julho de 2005 (Anexo 1). Em um processo de aproximações até se chegar ao consenso, definiram-se a estrutura de recursos e os coeficientes técnicos do sistema de produção modal. Com base nesses dados foram calculados indicadores de desempenho físico e econômico, destacando-se o custo de produção.

Desafios da pecuaria de corte a pasto na regiao do cerrado.

Os mercados e os desafios para producao animal a pasto; Mercado; Eliminacao da pratica do extrativismo; Equacionamento da oferta de forragem de qualidade durante todo o ano; Integracao dos sistemas de producao de graos e carne.

US Foreign Sales Corporations, Export Tax Credits and the WTO

Rhodes, Mark. 'US Foreign Sales Corporations, Export Tax Credits and the WTO', in: 'The WTO and the Regulation of International Trade: Recent Trade Disputes between the European Union and the United States', (Cheltenham: Edward Elgar Publishing, 2005), pp.177-189 RAE2008

Enhancing the health-status of processed meats through ingredient manipulation and its effects on sensory and physiochemical product attributes

An important component of this Ph.D. thesis was to determine the European consumers’ views on processed meats and bioactive compounds. Thus a survey gathered information form over 500 respondents and explored their perceptions on the healthiness and purchase-ability for both traditional and functional processed meats. This study found that the consumer was distrustful towards processed meat, especially high salt and fat content. Consumers were found to be very pro-bioactive compounds in yogurt style products but unsure of their feelings on the idea of them in meat based products, which is likely due to the lack of familiarity to these products. The work in this thesis also centred on the applied acceptable reduction of salt and fat in terms of consumer sensory analysis. The products chosen ranged in the degree of comminution, from a coarse beef patty to a more fine emulsion style breakfast sausage and frankfurter. A full factorial design was implemented which saw the production of twenty beef patties with varying concentrations of fat (30%, 40%, 50%, 60% w/w) and salt (0.5%, 0.75%, 1.0%, 1.25%, 1.5% w/w). Twenty eight sausage were also produced with varying concentrations of fat (22.5%, 27.5%, 32.5%, 37.5% w/w) and salt (0.8%, 1%, 1.2%, 1.4%, 1.6%, 2%, 2.4% w/w). Finally, twenty different frankfurters formulations were produced with varying concentrations of fat (10%, 15%, 20%, 25% w/w) and salt (1%, 1.5%, 2%, 2.5%, 3% w/w). From these products it was found that the most consumer acceptable beef patty was that containing 40% fat with a salt level of 1%. This is a 20% decrease in fat and a 50% decrease in salt levels when compared to commercial patty available in Ireland and the UK. For sausages, salt reduced products were rated by the consumers as paler in colour, more tender and with greater meat flavour than higher salt containing products. The sausages containing 1.4 % and 1.0 % salt were significantly (P<0.01) found to be more acceptable to consumers than other salt levels. Frankfurter salt levels below 1.5% were shown to have a negative effect on consumer acceptability, with 2.5% salt concentration being the most accepted (P<0.001) by consumers. Samples containing less fat and salt were found to be tougher, less juicy and had greater cooking losses. Thus salt perception is very important for consumer acceptability, but fat levels can be potentially reduced without significantly affecting overall acceptability. Overall it can be summarised that the consumer acceptability of salt and fat reduced processed meats depends very much on the product and generalisations cannot be assumed. The study of bio-actives in processed meat products found that the reduced salt/fat patties fortified with CoQ10 were rated as more acceptable than commercially available products for beef patties. The reduced fat and salt, as well as the CoQ10 fortified, sausages were found to compare quite well to their commercial counterparts for overall acceptability, whereas commercial frankfurters were found to be the more favoured in comparison to reduced fat and CoQ10 fortified Frankfurters.

Prevalence of MRSA and Antimicrobial Resistance of Staphylococcus aureus in Maryland Ground Meat Products

Gemstone Team Antibiotic Resistance

Suplementación con grano de maíz en novillos en pastoreo durante la fase de terminación

p.275-280

Evaluación de terneza de reses de novillos Hereford bajo distintos modelos de invernada en el partido de Carlos Casares

p.77-85

MOOC (Massive Online Open Courses) como método-plataforma educativa en el ámbito universitario

Se describen y analizan los MOOCs (Massive Online Open Course) como método de difusión de información y documentación en los ámbitos educativos universitarios. Para ello se describe que son los MOOCs, mostrando su pujanza y su reciente aparición y desarrollo, y describiendo las muchas potencialidades y posibilidades que plantean, al igual que se describen los principales problemas. El desarrollo y utilidad de los MOOCs se ha planteado especialmente en el ámbito universitario, siendo utilizado como mecanismo para facilitar cursos en línea con el fin de difundir conocimiento científico y como método de marketing y financiación en las instituciones de educación superior.