Uncertainty‑Based Performance Prediction and Optimization of High‑Fluidization Cement Grouting Material Using Machine Learning and Bayesian Inference

Jiaolong Ren,Meng Wang,Lin Zhang,Zedong Zhao,Jian Wang,Jingchun Chen,Hongbo Zhao 한국콘크리트학회 2023 International Journal of Concrete Structures and M Vol.17 No.2

Effects of Tributyrin on Intestinal Energy Status, Antioxidative Capacity and Immune Response to Lipopolysaccharide Challenge in Broilers

Li, Jiaolong,Hou, Yongqing,Yi, Dan,Zhang, Jun,Wang, Lei,Qiu, Hongyi,Ding, Binying,Gong, Joshua Asian Australasian Association of Animal Productio 2015 Animal Bioscience Vol.28 No.12

This study was carried out to investigate the effects of tributyrin (TB) on the growth performance, pro-inflammatory cytokines, intestinal morphology, energy status, disaccharidase activity, and antioxidative capacity of broilers challenged with lipopolysaccharide (LPS). A total of 160 one-day-old Cobb broilers were allocated to 1 of 4 treatments, with 4 replicated pens per treatment and 10 birds per pen. The experiment consisted of a $2{\times}2$ factorial arrangements of treatments with TB supplementation (0 or 500 mg/kg) and LPS challenge (0 or $500{\mu}g/kg$ body weight [BW]). On days 22, 24, and 26 of the trial, broilers received an intraperitoneal administration of $500{\mu}g/kg$ BW LPS or saline. Dietary TB showed no effect on growth performance. However, LPS challenge decreased the average daily gain of broilers from day 22 to day 26 of the trial. Dietary TB supplementation inhibited the increase of interleukin-$1{\beta}$ (in the jejunum and ileum), interleukin-6 (in the duodenum and jejunum), and prostaglandin $E_2$ (in the duodenum) of LPS-challenged broilers. Similar inhibitory effects of TB in the activities of total nitric oxide synthase (in the ileum) and inducible nitric oxide synthase (in the jejunum) were also observed in birds challenged with LPS. Additionally, TB supplementation mitigated the decrease of ileal adenosine triphosphate, adenosine diphosphate and total adenine nucleotide and the reduction of jejunal catalase activity induced by LPS. Taken together, these results suggest that the TB supplementation was able to reduce the release of pro-inflammatory cytokines and improve the energy status and anti-oxidative capacity in the small intestine of LPS-challenged broilers.

A Novel Dummy-Based KNN Query Anonymization Method in Mobile Services

Huan Zhao,Jiaolong Wan,Zuo Chen 보안공학연구지원센터 2016 International Journal of Smart Home Vol.10 No.6

Due to the advances of mobile devices with GPS (Global Positioning System), a user's privacy threat is increased in location based services (LBSs).So, various Location Privacy-Preserving Mechanisms (LPPMs) have been proposed in the literature to address the privacy risks derived from the exposure of user locations through the use of LBSs. However, these methods obfuscate the locations disclosed to the LBS provider using a variety of strategies, most of which come at a cost of resource consumption. Therefore, we propose a privacy-protected KNN query anonymization method based on Bayesian estimation for Location-based services. Unlike previous dummy-based approaches, in our method, the request to the LBS server doesn't contain the genuine user location, so we can't calculate whether meet the threshold condition of two location directly, but must to decision making by transition probability. In addition, our method just requires the server returns the results the client needs. Further, we propose an effective search algorithm to improve the server processing. So it can reduce bandwidth usages and efficiently support K-nearest neighbor queries without revealing the private information of the query issuer. An empirical study shows that our proposal is effective in terms of offering location privacy, and efficient in terms of computation and communication costs.

Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops

Tian Gao,Jiaolong Li,Lin Zhang,Yun Jiang,Maowen Yin,Yang Liu,Feng Gao,Guanghong Zhou 아세아·태평양축산학회 2015 Animal Bioscience Vol.28 No.7

The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water status and protein properties of prepared pork chops was investigated. Results showed that regardless of tumbling time, CT method significantly decreased the muscle fiber diameter (MD) and significantly increased the total moisture content, product yield, salt soluble proteins (SSP) solubility, immobilized water component (p<0.05) compared with IT method. With the effective tumbling time increased from 4 h to 10 h, the fat content and the MD were significantly decreased (p<0.05), whereas the SSP solubility of prepared pork chops increased firstly and then decreased. Besides, an interactive effect between CT method and effective tumbling time was also observed for the chemical composition and proportion of immobilized water (p<0.05). These results demonstrated that CT method of 8 h was the most beneficial for improving the muscle structure and water distribution status, increasing the water-binding capacity and accelerating the marinade efficiency of pork chops; and thus, it should be chosen as the most optimal treatment method for the processing production of prepared pork chops.

Effect of Different Tumbling Marination Treatments on the Quality Characteristics of Prepared Pork Chops

Tian Gao,Jiaolong Li,Lin Zhang,Yun Jiang,Ruixue Ma,Lei Song,Feng Gao,Guanghong Zhou 아세아·태평양축산학회 2015 Animal Bioscience Vol.28 No.2

The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, b* value, product yield, tenderness, overall flavor, sensory juiciness and overall acceptability in comparison to other treatments for prepared boneless pork chops. The CT treatment decreased (p<0.05) cooking loss, shear force value, hardness, gumminess and chewiness compared with other treatments. In addition, CT treatment effectively improved springiness and sensory color more than other treatments. However, IT treatment achieved the numerically highest (p<0.05) L* and a* values. These results suggested that CT treatment obtained the best quality characteristics of prepared pork chops and should be adopted as the optimal commercial processing method for this prepared boneless pork chops.

Effects of dietary energy sources on early postmortem muscle metabolism of finishing pigs

Yanjiao Li,Changning Yu,Jiaolong Li,Lin Zhang,Feng Gao,Guanghong Zhou 아세아·태평양축산학회 2017 Animal Bioscience Vol.30 No.12

Objective: This study investigated the effects of different dietary energy sources on early postmortem muscle metabolism of finishing pigs. Methods: Seventy-two barrow (Duroc×Landrace×Yorkshire, DLY) pigs (65.0±2.0 kg) were allotted to three iso-energetic and iso-nitrogenous diets: A (44.1% starch, 5.9% crude fat, and 12.6% neutral detergent fibre [NDF]), B (37.6% starch, 9.5% crude fat, and 15.4% NDF) or C (30.9% starch, 14.3% crude fat, and 17.8% NDF). After the duration of 28-day feeding experiment, 24 pigs (eight per treatment) were slaughtered and the M. longissimus lumborum (LL) samples at 45 min postmortem were collected. Results: Compared with diet A, diet C resulted in greater adenosine triphosphate and decreased phosphocreatine (PCr) concentrations, greater activity of creatine kinase and reduced percentage bound activities of hexokinase (HK), and pyruvate kinase (PK) in LL muscles (p<0.05). Moreover, diet C decreased the phosphor-AKT level and increased the hydroxy-hypoxia-inducible factor-1α (HIF-1α) level, as well as decreased the bound protein expressions of HK II, PKM2, and lactate dehydrogenase A (p<0.05). Conclusion: Diet C with the lowest level of starch and the highest levels of fat and NDF could enhance the PCr utilization and attenuate glycolysis early postmortem in LL muscle of finishing pigs.

Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops

Gao, Tian,Li, Jiaolong,Zhang, Lin,Jiang, Yun,Yin, Maowen,Liu, Yang,Gao, Feng,Zhou, Guanghong Asian Australasian Association of Animal Productio 2015 Animal Bioscience Vol.28 No.7

The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water status and protein properties of prepared pork chops was investigated. Results showed that regardless of tumbling time, CT method significantly decreased the muscle fiber diameter (MD) and significantly increased the total moisture content, product yield, salt soluble proteins (SSP) solubility, immobilized water component (p<0.05) compared with IT method. With the effective tumbling time increased from 4 h to 10 h, the fat content and the MD were significantly decreased (p<0.05), whereas the SSP solubility of prepared pork chops increased firstly and then decreased. Besides, an interactive effect between CT method and effective tumbling time was also observed for the chemical composition and proportion of immobilized water (p<0.05). These results demonstrated that CT method of 8 h was the most beneficial for improving the muscle structure and water distribution status, increasing the water-binding capacity and accelerating the marinade efficiency of pork chops; and thus, it should be chosen as the most optimal treatment method for the processing production of prepared pork chops.

In ovo feeding of creatine pyruvate alters energy metabolism in muscle of embryos and post-hatch broilers

Tong Yang,Minmeng Zhao,Jiaolong Li,Lin Zhang,Yun Jiang,Guanghong Zhou,Feng Gao 아세아·태평양축산학회 2019 Animal Bioscience Vol.32 No.6

Objective: This study was conducted to investigate the effects of in ovo feeding (IOF) of creatine pyruvate (CrPyr) on the energy metabolism in thigh muscle of embryos and neonatal broilers. Methods: A total of 960 eggs were randomly assigned to three treatments: i) non-injected control group, ii) saline group injected with 0.6 mL of physiological saline (0.75%), and iii) CrPyr group injected with 0.6 mL of physiologi-cal saline (0.75%) containing 12 mg CrPyr/egg on 17.5 d of incubation. After hatching, 120 male chicks (close to the average body weight of the pooled group) in each group were randomly assigned to eight replications. The feeding experiment lasted 7 days. Results: The results showed that IOF of CrPyr increased glucose concentrations in the thigh muscle of broilers on 2 d after injection (p<0.05). Compared with the control and saline groups, the concentration of creatine in CrPyr group was increased on 2 d after injection and the day of hatch (p<0.05). Moreover, IOF of CrPyr increased the creatine kinase activity at hatch and increased the activities of hexokinase and pyruvate kinase on 2 d after injection and the day of hatch (p<0.05). Chicks in CrPyr group showed higher mRNA expressions of glucose transporter 3 (GLUT3) and GLUT8 on the day of hatch (p<0.05). Conclusion: These results demonstrated that IOF of CrPyr was beneficial to enhance muscle energy reserves of em-bryos and hatchlings.

Effect of Different Tumbling Marination Treatments on the Quality Characteristics of Prepared Pork Chops

Gao, Tian,Li, Jiaolong,Zhang, Lin,Jiang, Yun,Ma, Ruixue,Song, Lei,Gao, Feng,Zhou, Guanghong Asian Australasian Association of Animal Productio 2015 Animal Bioscience Vol.28 No.2

The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, $b^*$ value, product yield, tenderness, overall flavor, sensory juiciness and overall acceptability in comparison to other treatments for prepared boneless pork chops. The CT treatment decreased (p<0.05) cooking loss, shear force value, hardness, gumminess and chewiness compared with other treatments. In addition, CT treatment effectively improved springiness and sensory color more than other treatments. However, IT treatment achieved the numerically highest (p<0.05) $L^*$ and $a^*$ values. These results suggested that CT treatment obtained the best quality characteristics of prepared pork chops and should be adopted as the optimal commercial processing method for this prepared boneless pork chops.

Fault Diagnosis based on Grey-box Neural Network Identification Model

Cen Zhaohui,Wei Jiaolong,Jiang Rui 제어로봇시스템학회 2010 제어로봇시스템학회 국제학술대회 논문집 Vol.2010 No.10

This paper presents a fault diagnosis (FD) scheme for a class of nonlinear dynamic systems using a novel Grey-Box Neural Network Model (GBNNM). In this GBNNM, a composite structure, including MLP (multi-layer perception) NN (Neural Network) and integer term, is proposed to approximate both nonlinearity and dynamics of object system. Its approximation ability is then proved theoretically. And a self-defined exciting strategy is introduced into NN training to improve NN"s generalization ability. Unlike previous NN model based fault diagnosis methods, a quantitative residual, which is obtained from system output and its GBNNM model output, can accurately indicates inconsistency caused by fault, so the improved residual is not essential for our scheme. The proposed FD scheme is applied in a high-fidelity Reaction Wheel (RW) in Satellite Attitude Control System (SACS) in our case study. The results of the case study demonstrate the effectiveness and superiority of our FD scheme.