Research on Improved Fuzzy Optimization Routing Problem in WSNs Based on Genetic Ant Colony Algorithm

Xiaoguang Li,Guanghong Li,Songan Zhang,Qiang Yuan 보안공학연구지원센터 2016 International Journal of Future Generation Communi Vol.9 No.5

The combination of traditional ant colony algorithm in solving the optimization process to consume a large amount of time, easily falling into local optimal solution and convergence is slow and other disadvantages, while also generating a lot of useless redundant iterative code, operation efficiency is low. Therefore, ant colony optimization algorithm is proposed. The algorithm based on genetic algorithm has the ability to search the global ant colony algorithm also has a parallel and positive feedback mechanisms. Changes in the use of genetic algorithm selection operator, crossover operator and mutation operator action to determine the distribution of pheromone on the path, the ant colony algorithm for feature selection using support vector machine classifiers for evaluating the performance characteristics of the feedback sub-Variorum And by changing the pheromone iteration, parameter selection and increase the local pheromone update feature nodes guided the re-combination. The algorithm uses probability expectation values are obtained to meet under the conditions with minimal sensor nodes, and gives the optimal coverage and connectivity probability models and reasoning. The experimental results show that, the algorithm can not only use the least nodes complete the effective target area to be covered, and in reducing the network energy consumption is also greatly improved, simultaneously reduces the cyber source configuration, improve the network life cycle.

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.

Effects of Marbling on Meat Quality Characteristics and Intramuscular Connective Tissue of Beef Longissimus Muscle

Li, Chunbao,Zhou, Guanghong,Xu, Xinglian,Zhang, Jingbo,Xu, Shuqin,Ji, Yanfeng Asian Australasian Association of Animal Productio 2006 Animal Bioscience Vol.19 No.12

This study was designed to explore the effects of marbling on meat quality characteristics and intramuscular connective tissue of beef longissimus muscle. Chemical determinations, histological and mechanical measurements were performed on the raw and cooked meat at d 4 postmortem. The results showed that crude fat, collagen, fiber diameter and maximum transition temperature of intramuscular connective tissue increased (p<0.05) with the increase of marbling score. The cooking losses, collagen solubility, WBSF and perimysial thickness decreased (p<0.05) with the increasing marbling. WBSF correlated (p<0.05) with moisture, crude fat, collagen, cooking losses, sarcomere length and perimysial thickness. The development of marbling results in the decline in cooking losses, the avoidance of sarcomere shortening, and the disorganization of the perimysia, which accounts for the improvement of beef tenderness.

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.

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.

Effects of dietary marigold extract supplementation on growth performance, pigmentation, antioxidant capacity and meat quality in broiler chickens

Wang, Shuhao,Zhang, Lin,Li, Jiaolong,Cong, Jiahui,Gao, Feng,Zhou, Guanghong Asian Australasian Association of Animal Productio 2017 Animal Bioscience Vol.30 No.1

Objective: This experiment was conducted to investigate the effects of dietary supplementation with marigold extract on growth performance, pigmentation, antioxidant capacity and meat quality in broiler chickens. Methods: A total of 320 one-day-old Arbor Acres chickens were randomly divided into 5 groups with 8 replicates of 8 chickens each. The chickens of control group were fed with basal diet and other experimental groups were fed with basal diet supplemented with 0.075%, 0.15%, 0.30%, and 0.60% marigold extract respectively (the corresponding concentrations of lutein were 15, 30, 60, and 120 mg/kg). Results: The results showed that marigold extract supplementation increased the yellowness values of shank, beak, skin and muscle and the redness ($a^*$) value of thigh muscle (linear, p<0.01). Marigold extract supplementation significantly increased the total antioxidant capacity, and the activities of superoxide dismutase in liver and thigh muscle (linear, p<0.01) and significantly decreased the malondialdehyde contents of liver and thigh muscle (linear, p<0.01). Marigold extract supplementation significantly decreased the drip loss and shear force of thigh muscles (linear, p<0.01). There was no significant effect on growth performance with marigold extract supplementation. Conclusion: In conclusion, dietary supplementation of marigold extract significantly increased the yellowness values of carcass, antioxidant capacity and meat quality in broiler chickens.

Novel designs of polycarboxylate superplasticizers for improving resistance in clay-contaminated concrete

Xiao Liu,Jianan Guan,Guanghong Lai,Yunsheng Zheng,Ziming Wang,Suping Cui,Mingzhang Lan,Huiqun Li 한국공업화학회 2017 Journal of Industrial and Engineering Chemistry Vol.55 No.-

Certain clays attached around the aggregates contaminate the concrete and also greatly affect the concrete workability, the mechanism of which was investigated through calculating the volume change of solid and liquid phases of concrete mixture containing clay. To minimize this detrimental effect, two novel designs based on the transfer of theory and techniques from polymer science, i.e., molecular design of polycarboxylate superplasticizer (PCE), were proposed. The one was “intercalator” synthesized via Hofmann rearrangement and cationization, and the other was “star-shaped polycarboxylate super- plasticizer (SPCE)” synthesized via a route of “core first and arm second”. The results of Infrared Spectroscopy (IR) and 1H Nuclear Magnetic Resonance (1H NMR) confirm the designed structures. The applications of these polymers in clay-contaminated cement paste and concrete were tested. The results showed that, the dispersing capacities of “Intercalator + Comb-shaped polycarboxylate superplasticizer (CPCE)” and SPCE were less affected by adding clay in both cement paste and concrete. Adsorption and Xray diffraction (XRD) experiments revealed less harmful intercalation for SPCE and preferential occupation in the interlayer space of clay for intercalator to protect other workable PCEs. It is interesting that optimizing charge characteristic and “disassembling-assembling” molecular arrangement can contribute to excellent resistance towards clay. The aim of this study is to offer two promising alternatives, which attractively provide the theoretical basis and technological application in researching advanced materials in clay-contaminated concrete.

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.

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.

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.