Effect of Resveratrol on Serum and Liver Lipid Profile and Antioxidant Activity in Hyperlipidemia Rats

Zhu, Lixian,Luo, Xin,Jin, Zhengyu Asian Australasian Association of Animal Productio 2008 Animal Bioscience Vol.21 No.6

The antioxidant activity of resveratrol in cholesterol-fed rats, along with its hypolipidemic effects was determined. Thirty two male Sprague-Dawley (SD) rats were randomly divided into three groups (Control, Res30 and Res70) and fed a hyperlipidemic diet for 4 weeks. Resveratrol was suspended in 0.3% carboxymethyl cellulose (CMC) solution and given to rats of the Res30 and Res70 groups once a day for 4 weeks by oral intubation at a dose of 30 and 70 mg/kg body weight, respectively. The control group received 0.3% CMC solution alone. Resveratrol significantly lowered serum lipid, hepatic cholesterol (TC) and triglyceride (TG) levels compared to the control. Excretion of bile acids was significantly enhanced by resveratrol. The overall potential of the antioxidant system was significantly enhanced by the resveratrol as plasma and hepatic thiobarbituric acid reactive substances (TBARS) levels were lowered while serum superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and catalase (CAT) activities were increased in the cholesterol-fed rats. These findings suggest that resveratrol maintains an antioxidant efficacy as well as its anti-hyperlipidemic effect.

Extended Dissipative State Estimation for Markov Jump Neural Networks With Unreliable Links

Shen, Hao,Zhu, Yanzheng,Zhang, Lixian,Park, Ju H. IEEE 2017 IEEE transactions on neural networks and learning Vol.28 No.2

<P>This paper is concerned with the problem of extended dissipativity-based state estimation for discrete-time Markov jump neural networks (NNs), where the variation of the piecewise time-varying transition probabilities of Markov chain is subject to a set of switching signals satisfying an average dwell-time property. The communication links between the NNs and the estimator are assumed to be imperfect, where the phenomena of signal quantization and data packet dropouts occur simultaneously. The aim of this paper is to contribute with a Markov switching estimator design method, which ensures that the resulting error system is extended stochastically dissipative, in the simultaneous presences of packet dropouts and signal quantization stemmed from unreliable communication links. Sufficient conditions for the solvability of such a problem are established. Based on the derived conditions, an explicit expression of the desired Markov switching estimator is presented. Finally, two illustrated examples are given to show the effectiveness of the proposed design method.</P>

Effect of different short-term high ambient temperature on chicken meat quality and ultra–structure

Minghao Zhang,Lixian Zhu,Yimin Zhang,Yanwei Mao,Mingyue Zhang,Pengcheng Dong,Lebao Niu,Xin Luo,Rongrong Liang 아세아·태평양축산학회 2019 Animal Bioscience Vol.32 No.5

Objective: This study investigated the effect of different acute heat stress (HS) levels on chicken meat quality and ultra-structure. Methods: Chickens were randomly divided into 7 groups to receive different HS treatments: i) 36°C for 1 h, ii) 36°C for 2 h, iii) 38°C for 1 h, iv) 38°C for 2 h, v) 40°C for 1 h, vi) 40°C for 2 h, and vii) un-stressed control group (25°C). Blood cortisol level, breasts initial temperature, color, pH, water holding capacity (WHC), protein solubility and ultra-structure were analyzed. Results: HS temperatures had significant effects on breast meat temperature, lightness (L*), redness (a*), cooking loss and protein solubility (p<0.05). The HS at 36°C increased L*24 h value (p<0.01) and increased the cooking loss (p<0.05), but decreased a*24 h value (p<0.05). However, as the temperature increased to 38°C and 40°C, all the values of L*24 h, cooking loss and protein denaturation level decreased, and the differences disappeared compared to control group (p> 0.05). Only the ultimate pH24 h at 40°C decreased compared to the control group (p<0.01). The pH in 36°C group declined greater than other heat-stressed group in the first hour postmortem, which contributed breast muscle protein degeneration combining with high body temperature, and these variations reflected on poor meat quality parameters. The muscle fiber integrity level in group 40°C was much better than those in 36°C with the denatured position mainly focused on the interval of muscle fibers which probably contributes WHC and light reflection. Conclusion: HS at higher temperature (above 38°C) before slaughter did not always lead to more pale and lower WHC breast meat. Breast meat quality parameters had a regression trend as HS temperature raised from 36°C. The interval of muscle fibers at 24 h postmortem and greater pH decline rate with high body temperature in early postmortem period could be a reasonable explanation for the variation of meat quality parameters.

Effect of Copper on Plasma Ceruloplasmin and Antioxidant Ability in Broiler Chickens Challenged by Lipopolysaccharide

Song, Zhigang,Zhu, Lixian,Zhao, Tong,Jiao, Hongchao,Lin, Hai Asian Australasian Association of Animal Productio 2009 Animal Bioscience Vol.22 No.10

The effects of dietary copper (Cu) supplementation in broiler chickens challenged with a single injection of Salmonella typhymurium lipopolysaccharide (LPS) on the antioxidant capacity and plasma levels of ceruloplasmin (Cp) were evaluated. The broiler chickens were provided with a basal diet or diets supplemented with 8 and 50 mg/kg Cu from 1d of age. At 25d of age, 48 chickens with similar body weight were selected from each diet. Half of the chickens in each dietary treatment were injected intraperitoneally (i.p.) with LPS (1 mg/kg body weight). The other half was injected with saline, serving as the control. Body weight gain and feed consumption were significantly suppressed by LPS challenge during the first 12-h after injection, regardless of dietary Cu levels. Feed efficiency was reduced by LPS injection during the 72-h experimental period. Dietary Cu levels had no significant effect (p>0.05) on the plasma ceruloplasmin concentrations in chickens injected with saline. In contrast, high dietary level of Cu elevated plasma Cp levels in chickens with LPS challenge. Short-term LPS challenge had no significant effect on the antioxidant ability of broilers, as indicated by superoxide dismutase, ferric reducing/antioxidant power and the thiobarbituric acid reacting substances in the plasma. The result suggests that high dietary Cu level (as much as 50 mg/kg supplementation) is favorable for coping with short-term LPS challenge through upregulating plasma Cp levels.

Bio-protective potential of lactic acid bacteria: Effect of Lactobacillus sakei and Lactobacillus curvatus on changes of the microbial community in vacuum-packaged chilled beef

Zhang, Yimin,Zhu, Lixian,Dong, Pengcheng,Liang, Rongrong,Mao, Yanwei,Qiu, Shubing,Luo, Xin Asian Australasian Association of Animal Productio 2018 Animal Bioscience Vol.31 No.4

Objective: This study was to determine the bacterial diversity and monitor the community dynamic changes during storage of vacuum-packaged sliced raw beef as affected by Lactobacillus sakei and Lactobacillus curvatus. Methods: L. sakei and L. curvatus were separately incubated in vacuumed-packaged raw beef as bio-protective cultures to inhibit the naturally contaminating microbial load. Dynamic changes of the microbial diversity of inoculated or non-inoculated (control) samples were monitored at $4^{\circ}C$ for 0 to 38 days, using polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). Results: The DGGE profiles of DNA directly extracted from non-inoculated control samples highlighted the order of appearance of spoilage bacteria during storage, showing that Enterbacteriaceae and Pseudomonas fragi emerged early, then Brochothrix thermosphacta shared the dominant position, and finally, Pseudomonas putida showed up became predominant. Compared with control, the inoculation of either L. sakei or L. curvatus significantly lowered the complexity of microbial diversity and inhibited the growth of spoilage bacteria (p<0.05). Interestingly, we also found that the dominant position of L. curvatus was replaced by indigenous L. sakei after 13 d for L. curvatus-inoculated samples. Plate counts on selective agars further showed that inoculation with L. sakei or L. curvatus obviously reduced the viable counts of Enterbacteraceae, Pseudomonas spp. and B. thermosphacta during later storage (p<0.05), with L. sakei exerting greater inhibitory effect. Inoculation with both bio-protective cultures also significantly decreased the total volatile basic nitrogen values of stored samples (p<0.05). Conclusion: Taken together, the results proved the benefits of inoculation with lactic acid bacteria especially L. sakei as a potential way to inhibit growth of spoilage-related bacteria and improve the shelf life of vacuum-packaged raw beef.

Effect of 24 h Fasting on Gene Expression of AMPK, Appetite Regulation Peptides and Lipometabolism Related Factors in the Hypothalamus of Broiler Chicks

Lei, Liu,Lixian, Zhu Asian Australasian Association of Animal Productio 2012 Animal Bioscience Vol.25 No.9

The 5'-adenosine monophosphate-activated protein kinase (AMPK) is a key part of a kinase-signaling cascade that acts to maintain energy homeostasis. The objective of this experiment was to investigate the possible effects of fasting and refeeding on the gene expression of hypothalamic AMPK, some appetitive regulating peptides and lipid metabolism related enzymes. Seven-day-old male broiler (Arbor Acres) chicks were allocated into three equal treatments: fed ad libitum (control); fasted for 24 h; fasted for 24 h and then refed for 24 h. Compared with the control, the hypothalamic gene expression of $AMPK{\alpha}2$, $AMPK{\beta}1$, $AMPK{\beta}2$, $AMPK{\gamma}1$, Ste20-related adaptor protein ${\beta}$ ($STRAD{\beta}$), mouse protein $25{\alpha}$ ($MO25{\alpha}$) and agouti-related peptide (AgRP) were increased after fasting for 24 h. No significant difference among treatments was observed in mRNA levels of $AMPK{\alpha}1$, $AMPK{\gamma}2$, LKB1 and neuropeptide Y (NPY). However, the expression of $MO25{\beta}$, pro-opiomelanocortin (POMC), corticotropin-releasing hormone (CRH), ghrelin, fatty acid synthase (FAS), acetyl-CoA carboxylase ${\alpha}$ ($ACC{\alpha}$), carnitine palmitoyltransferase 1 (CPT-1) and sterol regulatory element binding protein-1 (SREBP-1) were significantly decreased. The present results indicated that 24 h fasting altered gene expression of AMPK subunits, appetite regulation peptides and lipometabolism related factors in chick's hypothalamus; the hypothalamic FAS signaling pathway might be involved in the AMPK regulated energy homeostasis and/or appetite regulation in poultry.

An Asynchronous Operation Approach to Event-Triggered Control for Fuzzy Markovian Jump Systems With General Switching Policies

Cheng, Jun,Park, Ju H.,Zhang, Lixian,Zhu, Yanzheng Institute of Electrical and Electronics Engineers, 2018 IEEE transactions on fuzzy systems Vol.26 No.1

<P>This paper investigates the problem of event-triggered control for a class of fuzzy Markov jump systems with general switching policies. A novel event-triggered scheme is proposed to improve the transmission efficiency at each sampling instance. Each transition rate allows to be unknown, known, or only its uncertain domains value is known. With the help of a tailored technique to bind the uncertain terms and an asynchronous operation approach to tackle the fuzzy system and fuzzy controller, sufficient conditions for the resulting fuzzy Markovian jump systems are established in terms of coupled linear matrix inequalities. Finally, an example is given to illustrate the validity of the developed technique.</P>

Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls

Mao, Yanwei,Zhang, Yimin,Liang, Rongrong,Ren, Lulu,Zhu, He,Li, Ke,Zhu, Lixian,Luo, Xin Asian Australasian Association of Animal Productio 2012 Animal Bioscience Vol.25 No.8

The objective of this study was to investigate the effect of rapid chilling (RC) on beef quality and the degradation of cytoskeletal proteins. Twenty Chinese Yellow crossbred bulls were selected and randomly divided into two groups. RC and conventional chilling (CC) were applied to left and right sides of the carcasses respectively after slaughtering. To determine whether electrical stimulation (ES) treatment can alleviate the potential hazard of RC on meat quality, ES was applied to one group. The effects of RC and ES were determined by meat color, shear force and cytoskeletal protein degradation postmortem (PM). The results showed that RC decreased beef tenderness at 1 d and 3 d postmortem, but had no detrimental effect on meat color. Western blotting showed that RC decreased the degradation rate of desmin and troponin-T, but the effects weakened gradually as postmortem aging extended. Degradation rates of both desmin and troponin-T were accelerated by ES. The combination of RC and ES could improve beef color, accelerate degradation rate of cytoskeletal protein and improve beef tenderness.

The relationship between myofiber characteristics and meat quality of Chinese Qinchuan and Luxi cattle

Lu Xiao,Yang Yuying,Zhang Yimin,Mao Yanwei,Liang Rongrong,Zhu Lixian,Luo Xin 아세아·태평양축산학회 2021 Animal Bioscience Vol.34 No.4

Objective: The objectives of this study were to explore the expression patterns of myosin heavy chain (MyHC) genes of different skeletal muscles from Chinese cattle, and to investigate the relationship between myofiber characteristics and meat quality of M. longissimus lumborum (LL), M. psoas major (PM), and M. semimembranosus (SM) from Chinese Luxi and Qinchuan cattle. Methods: Three major muscles including LL, PM, and SM from Chinese Luxi cattle and Chinese Qinchuan cattle were used in this study. The myofiber characteristics were measured by histochemical analysis. The MyHC isoforms expression was evaluated by real-time quantitative polymerase chain reaction. Quality traits including pH value, meat color, cooking loss, Warner-Bratzler shear force (WBSF) and sarcomere length were determined at day 5 postmortem. Results: PM muscle had higher pH value, a* value, sarcomere length and lower WBSF value compared to LL and SM muscles (p<0.05). Numbers of type I myofiber and the relative expression of MyHC I mRNA in PM muscle were higher than those of LL and SM muscles (p<0.05). Myofiber diameter of PM muscle was lower than that of LL and SM muscles, regardless of myofiber types (p<0.05). Conclusion: According to the stepwise linear regression analyses, tenderness was influenced by myofiber characteristics in all three examined muscles. Tenderness of beef muscles from Qinchuan and Luxi cattle could be improved by increasing numbers of type I myofiber. Objective: The objectives of this study were to explore the expression patterns of myosin heavy chain (<i>MyHC</i>) genes of different skeletal muscles from Chinese cattle, and to investigate the relationship between myofiber characteristics and meat quality of <i>M. longissimus lumborum</i> (LL), <i>M. psoas major</i> (PM), and <i>M. semimembranosus</i> (SM) from Chinese Luxi and Qinchuan cattle.Methods: Three major muscles including LL, PM, and SM from Chinese Luxi cattle and Chinese Qinchuan cattle were used in this study. The myofiber characteristics were measured by histochemical analysis. The MyHC isoforms expression was evaluated by real-time quantitative polymerase chain reaction. Quality traits including pH value, meat color, cooking loss, Warner-Bratzler shear force (WBSF) and sarcomere length were determined at day 5 postmortem.Results: PM muscle had higher pH value, <i>a</i>* value, sarcomere length and lower WBSF value compared to LL and SM muscles (p<0.05). Numbers of type I myofiber and the relative expression of <i>MyHC I</i> mRNA in PM muscle were higher than those of LL and SM muscles (p<0.05). Myofiber diameter of PM muscle was lower than that of LL and SM muscles, regardless of myofiber types (p<0.05).Conclusion: According to the stepwise linear regression analyses, tenderness was influenced by myofiber characteristics in all three examined muscles. Tenderness of beef muscles from Qinchuan and Luxi cattle could be improved by increasing numbers of type I myofiber.

Investigation of muscle-specific beef color stability at different ultimate pHs

Wu Shuang,Han Jina,Liang Rongrong,Dong Pengcheng,Zhu Lixian,Hopkins David L.,Zhang Yimin,Luo Xin 아세아·태평양축산학회 2020 Animal Bioscience Vol.33 No.12

Objective: This study was aimed to investigate the muscle-specific beef color stability at normal and high ultimate pHs. Methods: The impact of muscle (Longissimus lumborum [LL] vs psoas major [PM]) and pH (normal ultimate pH [Np] vs high pH dark cutting beef [Hp]) on color stability, indicated by basic color traits, metmyoglobin reducing activity (MRA) and oxygen consumption (OC), as well as the lipid oxidation, were determined over 7 days of display at 4°C. Results: Hp-LL had the highest pH (6.92), followed by Hp-PM (6.01), Np-PM (5.76), and Np-LL (5.52). Hp-LL had increased (p<0.05) a*, chroma and % oxymyoglobin during display. Hp-LL also had the highest metmyoglobin (MMb) reducing activity and OC among all the samples, thus, the greatest color stability, although very dark throughout storage, with lowest values for lightness (L*) and yellowness (b*). Np-LL also exhibited relatively high color stability, as a result of its lower % MMb and OC and higher MRA than psoas muscle samples. The 0.2 unit difference of the pH between Hp and Np psoas muscle, resulted in the difference of the color intensity, not the color stability. Interestingly, high pH psoas muscle (Hp-PM) did not have better color stability than Np-PM, and in fact had lower color stability than even Np-LL. The similar level of OC and lipid oxidation cannot explain the difference in color stability between Hp-PM and Np-LL. Conclusion: The Hp does not always show better color stability compared with Np beef, which depends on the muscle type. The balance of MRA and OC is important to keep the color in great intensity and stability in the meantime.