Study of Bacillus subtilis on growth performance, nutrition metabolism and intestinal microflora of 1 to 42 d broiler chickens

To study the influence of different levels of Bacillus subtilis on growth performance, nutrition metabolism and intestinal microflora of 1 to 42 d Arbor Acres(AA) broilers, a total of 800 one-day-old healthy broilers were randomly divided into 5 groups with 4 replicates per group and 40 broilers per replicate. Broilers were fed a basic diet(group 1) which acted as the control group, and 4 other groups(2 to 5) were fed the basal diet with B. subtilis added at concentrations of 100, 150, 200 and 250 mg/kg, respectively for 42 days. The results showed as follow: the average daily gain(ADG) of group 4 was significantly higher than(P < 0.05) that of group 1, and the average daily feed intake(ADFI) of group 5 was the highest but the differences between groups were not significant(P > 0.05). The feed to gain ratio(F/G) of all the experimental groups was lower than that of the control and the difference was significant in group 4(P < 0.05). In addition, supplementation of B. subtilis increased the apparent metabolism of crude protein(P > 0.05), crude fat(P > 0.05), dry matter(P > 0.05) and organic matter(P < 0.05). B. subtilis decreased the Escherichia coli and Salmonella populations in the cecum. This shows that adding B. subtilis to the broiler diet can improve the growth performance, increase feed efficiency, regulate serum index and reduce harmful bacteria in the intestinal tract. Based on our study, it could be recommended that addition of B. subtilis at 200 mg/kg could improve the growth performance of broilers.

Natural variations of ZmSRO1d modulate the trade-off between drought resistance and yield by affecting ZmRBOHC-mediated stomatal ROS production in maize

While crop yields have historically increased,drought resistance has become a major concern in the context of global climate change.The trade-off between crop yield and drought resistance is a common phenomenon;however,the underlying molecular modulators remain undetermined.Through genome-wide association study,we revealed that three non-synonymous variants in a drought-resistant allele of ZmSRO1d-R resulted in plasma membrane localization and enhanced mono-ADP-ribosyltransferase activity of ZmSRO1d toward ZmRBOHC,which increased reactive oxygen species(ROS)levels in guard cells and promoted stomatal closure.ZmSRO1d-R enhanced plant drought resilience and protected grain yields under drought conditions,but it led to yield drag under favorable conditions.In contrast,loss-of-function mutants of ZmRBOHC showed remarkably increased yields under well-watered conditions,whereas they showed compromised drought resistance.Interestingly,by analyzing 189 teosinte accessions,we found that the ZmSRO1d-R allele was present in teosinte but was selected against during maize domestication and modern breeding.Collectively,our work suggests that the allele frequency reduction of ZmSRO1d-R in breeding programs may have compromised maize drought resistance while increased yields.Therefore,introduction of the ZmSRO1d-R allele into modern maize cultivars would contribute to food security under drought stress caused by global climate change.

Effects of protein oxidation, cathepsins, and various freezing temperatures on the quality of superchilled sturgeon fillets

Many aquatic products have been stored using superchilling technology, but rarely used for the storage of sturgeon fillets. In this study, we investigated the effects of protein oxidation, cathepsin, and various freezing temperatures on the quality of superchilled sturgeon fillets. Sensory evaluation results showed that the sensory attributes of superchilled (−3 °C) sturgeon fillets were acceptable three times longer (18 days) than samples stored at refrigeration temperatures (4 °C). The sarcoplasmic protein, carbonyl, myofibrillar protein, total sulfhydryl content and the surface hydrophobicity were determined using fluorescence spectrophotometry and SDS-PAGE. Results showed that superchilling might protect myofibrillar proteins from oxidation compared to refrigeration temperatures. The activity of the three cathepsins (B, L, and H) in terms of myofibrillar, mitochondria, lysosomes, and sarcoplasm demonstrated that superchilling can inhibit cathepsins activity in sturgeon and protect its muscle structure. Microscopic observations showed that as the temperature decreased, the gap area of the muscle fibers decreased, and the deformation of cross-sectional slices was gradually reduced. In addition, the freezing rate of ice crystals produced during the freezing process influenced the muscle structure, texture, and sensory attributes. Superchilled sturgeon fillets showed good hardness, chewiness, and water retention. In conclusion, superchilling technology shows promise for its ability to extend the shelf life while maintaining the texture and sensory attributes of fresh sturgeon fillets.