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Effect and Mechanism of Glutamine on Productive Performance and Egg Quality of Laying Hens
Dong, Xiao-Ying,Yang, Chu-Fen,Tang, Sheng-Qiu,Jiang, Qing-Yan,Zou, Xiao-Ting Asian Australasian Association of Animal Productio 2010 Animal Bioscience Vol.23 No.8
This study was conducted to investigate the effects of dietary glutamine (Gln) on the productive performance and egg quality of laying hens. A total of four hundred Lingnan Yellow laying hens aged 34 weeks were randomly assigned into four groups (100 laying hens/group), and fed, respectively, with diets supplemented with 0% (control group), 0.2%, 0.4%, and 0.8% Gln during the 6-week feeding period. The results were as follows. First, the productivity of laying hens fed with 0.8% Gln in diet was significantly increased (p<0.05); however, the egg quality (egg weight, yolk weight, shell weight, egg shape index, shell thickness, shell density, shell breaking strength, yolk color, yolk index, and Haugh unit) was not affected compared with that of the control group (p>0.05). Second, luteinizing hormone (LH) (p<0.01), follicle stimulating hormone (FSH) (p<0.01), triiodothyronine ($T_3$), and tetraiodothyronine ($T_4$) contents (p<0.05) in blood of laying hens fed with 0.8% Gln in diets were also significantly improved, and greater improvement in the duodenum and oviduct structure was observed in that treatment group. This study indicated for the first time that diets with 0.8% Gln were able to increase the productive performance of laying hens through stimulating hormone secretion and better development of both the duodenum and oviduct structure in laying hens.
Lu Wu,Li Xia Tan,Fen Fang Gong,Yu Xia,Rui Ge Chu,Hua Sheng Yang 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.5
This study was designed to evaluate theabsorption promoting capacity of Maillard Reaction Products(MRPs) produced during the stir-frying process ofHordei Fructus Germinatus on catechin, ferulic acid,quercetin and kaempferol by the ex vivo rat everted gut sacmodel, in situ single-pass intestinal perfusion model andthe whole animal model. Moreover, verapamil, EDTA andmannitol were used for determining the transport mechanismof catechin, ferulic acid, quercetin and kaempferol. The tight junction (TJ) proteins including zonula occudens-1(ZO-1) and claudin-1 were chosen to investigate thepromoting mechanism of MRPs by quantitative real-timePCR (qRT-PCR) and western blot analyses. The resultsshowed that the MRPs produced during the stir-fryingprocess of Hordei Fructus Germinatus could improve theintestinal absorption of catechin, ferulic acid, quercetin andkaempferol. And the absorption-promoting effect of MRPswas related to chelating effect and the reduced expressionof claudin-1 and ZO-1. Our results suggested that MRPscould be promising oral absorption promoters, which mightbe another processing mechanism of Hordei FructusGerminatus.
아드만탄 기반의 새로운 설포네이트 폴리카보네이트 난연제 성능 연구
Jian Wei Guo,Yue Qin Wang,Li Juan Feng,Xing Zhong,Chu Fen Yang,Sa Liu,Ying De Cui 한국고분자학회 2013 폴리머 Vol.37 No.4
A novel sulfonate flame retardant, 1,3,5,7-tetrakis(phenyl-4-sodium sulfonate)adamantane (FR-A), was suc-cessfully synthesized from l-bromoadamantane in sequential four-step reactions involving Fiedel-Crafts phenylation, sul-phonation, hydrolysis, and neutralization. The success of synthesis was confirmed by FTIR spectra, ‘H NMR spectra, elemental analyses and mass spectra. The effect of FR-A on the flame retardacy of polycarbonate (PC) has been studied. Limiting oxygen index (LOI) and thermogravimetric analysis (TGA) showed that this novel sulfonate flame retardant had effective flame retardancy on polycarbonate (PC). With a small amount (0.08 Wt%) of FR-A. the flame retardancy of PC was improved obviously, which got to UL 94 V-0 rating. TGA and DTA curves demonstrated that the additive raised the degradation rate of PC by promoting the quick formation of an insulating carbon layer on the surface, and confirmed that the flame retardant mechanism of PC/FR-A system was similar to potassium diphenylsulfone sulfonate (KSS).