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RISS 인기검색어
- 검색키워드
- 저자 : Zhu Yuanzhao (검색결과 4 건)
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Zhu Yuanzhao,Yin Long,Ge Jinshan,Wu Xuezhuang,Peng Yuhan,Zhang Tao,Jiang Meihong 아세아·태평양축산학회 2021 Animal Bioscience Vol.34 No.3
Objective: Astaxanthin is a natural super antioxidant. The present study was carried out to investigate the effect of astaxanthin rich Phaffia rhodozyma (PR) supplementation in diets on laying production performance, egg quality, antioxidant defenses and immune defenses in laying hens. Methods: A total of five hundred and twelve 60-week-old Lohmann Brown laying hens (2,243±12 g) were randomly assigned to four groups, each including 4 replicates with 32 birds per replicate. Astaxanthin rich PR was added to corn-soybean meal diets to produce experimental diets containing 0 (Control), 800 mg/kg, 1,200 mg/kg, and 1,600 mg/kg PR, respectively. The astaxanthin content in the diet was 0.96 mg/kg, 1.44 mg/kg and 1.92 mg/kg respectively. Results: Results showed that dietary PR supplementation tended to increase daily feed intake (p = 0.0512). There was no effect of astaxanthin rich PR on Haugh units, albumen height, egg shape index, eggshell strength, and eggshell thickness at weeks 6 (p>0.05). However, egg yolk color was significantly improved (p<0.05). In addition, astaxanthin rich PR supplementation significantly increased serum glutathione peroxidase and superoxide dismutase activity (p<0.05), increased serum immunoglobulin G content (p<0.05), and reduced malondialdehyde content (p<0.05) in laying hens. Conclusion: In conclusion, astaxanthin rich PR can improve the color of egg yolk, enhance the antioxidant defenses, and regulate the immune function. Objective: Astaxanthin is a natural super antioxidant. The present study was carried out to investigate the effect of astaxanthin rich <i>Phaffia rhodozyma</i> (PR) supplementation in diets on laying production performance, egg quality, antioxidant defenses and immune defenses in laying hens.Methods: A total of five hundred and twelve 60-week-old Lohmann Brown laying hens (2,243±12 g) were randomly assigned to four groups, each including 4 replicates with 32 birds per replicate. Astaxanthin rich PR was added to corn-soybean meal diets to produce experimental diets containing 0 (Control), 800 mg/kg, 1,200 mg/kg, and 1,600 mg/kg PR, respectively. The astaxanthin content in the diet was 0.96 mg/kg, 1.44 mg/kg and 1.92 mg/kg respectively.Results: Results showed that dietary PR supplementation tended to increase daily feed intake (p = 0.0512). There was no effect of astaxanthin rich PR on Haugh units, albumen height, egg shape index, eggshell strength, and eggshell thickness at weeks 6 (p>0.05). However, egg yolk color was significantly improved (p<0.05). In addition, astaxanthin rich PR supplementation significantly increased serum glutathione peroxidase and superoxide dismutase activity (p<0.05), increased serum immunoglobulin G content (p<0.05), and reduced malondialdehyde content (p<0.05) in laying hens.Conclusion: In conclusion, astaxanthin rich PR can improve the color of egg yolk, enhance the antioxidant defenses, and regulate the immune function.
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Enlai Zheng,Yuanzhao Yang,Zhaohui Peng,Yue Zhu,Xiao Zhao,Xiangze Lin,Min Kang 대한기계학회 2019 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.33 No.6
Thermal models are important in the process of predicting the thermal characteristics and corresponding thermal error of multi-link high-speed precision presses (MLHSPPs) with an oil-lubrication system. Previous models only involved the effects of bearing stiffness, temperature change of bearings, flexibility of crank shaft on the heat generation power, while the influences of revolute clearance joint and flexibility of linkage are seldom considered, which inevitably reduces the accuracy of thermal analysis. To overcome this problem, dynamic models of flexible multi-link mechanisms (MLM) with clearance, lubrication, crankshaft-bearing system are constructed, the interaction forces between pin and bushing are obtained to calculate its heat generation power. Then, an improved model of MLHSPP with lubrication is proposed to analyze the temperature evolution and the thermal error between slider and work table at the position of LDP, by considering bearing stiffness, temperature change of bearings, flexibility of crank shaft, linkage, clearance, lubrication and thermal contact resistance all together. Compared with results from traditional models, the simulation data from this improved thermal model agree well with experiment, which proves the validity of the proposed model. Furthermore, the temperature rise and the thermal error of MLHSPP between slider and work table at the position of LDP under different input speeds, lubricating oil flux and contact angles of ball bearing were also studied.
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