Effect of Dietary Mulberry Leaves on Productive Performance,Egg Quality and Blood Biochemistry in Laying Hens

[Objective] The aim was to provide more information about the possible use of mulberry leaves in hen diets.[Method] Two hundred ninety two Hyline Gray laying hens, 48 wk old, were randomly allotted into four groups with 73 chickens per group. Each group was fed for 6 wk with diets that contained dried mulberry leaves at 0, 5, 10, or 15%. [ Result] The rate of egg production, egg weight, egg mass, feed intake, body weight, blood glucose level, total blood cholesterol, and triglyeride, and cholesterol of egg yolk in the dietary mulberry leaf groups were lower than the 0% mulberry leaves group. Compared with the 0% group, the feed required to produce 1 kg of eggs was 12.8% more in the 15% dietary mul- berry leaf group. Body weight and cholesterol of egg yolk decreased significantly in this group （P 〈0.05）. Blood glucose and triglyerides in the 15% dietary mulberry leaf group were significantly lower than in the 0 and 5% dietary mulberry leaf groups （P 〈0.05）. Yolk color in all treatments was higher than in the 0% group （P 〈0.05）, and Roche pigmentation score increased by 2 -2.9. One -deoxynojirimycin was detected from egg white in all treatments, and its content varied significantly between groups （ P 〈0.05）. E Conclusion] This study reflected the hypoglycemic and lipid -low- ering effects of mulberry leaves on productive performance and egg quality in laying hens. The suggested proportion of dietary mulberry leaves was 5% -10%.

Optimization of Ultrasonic Extraction Process of Total Flavonoids from Mulberry Leaves by Orthogonal Experiment

In this study, by using mulberry leaves as raw materials, ultrasonic extraction process of total flavonoids from mulberry leaves was optimized by orthogonal experiment. Results showed that the maximum yield of total flavonoids （6.1% ） was obtained from mulberry leaves with addition of 45 times the volume of water by ultrasonic extraction at 55 ℃ for three times, 55 min each. According to the verification test, the optimized technical process was reasonable and feasible with high stability.

Experiment on the Fattening Effects of Mixed Silage of Mulberry Branches and Leaves on Hybrid Mutton Sheep

[Objectives] This study was conducted to investigate the effect of mixed silage of mulberry branches and leaves on the production performance of Tan Han hybrid mutton sheep and explore the feasibility in production. [Methods] Twenty-six Tan Han hybrid mutton sheep were selected and divided into two groups, 13 in each group. The experimental group was fed with the mixed silage and the control group(CK) was fed with whole-plant corn silage. [Results] The average daily weight gain per sheep of the experimental group was 9.2% higher than that of the CK(P<0.05), and the feed conversion ratio was decreased by 6.98%(P<0.05). The average daily weight gain per sheep in the 30 d improved the gross profit by 7.75 yuan, which meant an increase of 16.32%. [Conclusions] The mulberry mixed silage is feasible in the production, and it could significantly improve the production performance of the hybrid mutton sheep.

Clinical experience of treating diabetes and its complications with mulberry plants by Chinese medicine master Lv Ren-he

Lv Renhe,a master of Chinese medicine,was familiar with the sources of medicinal materials,the four nature and five flavors,and the characteristics of ascending,descending,floating and sinking.The study of medicine in clinical practice reflects the principle of“using medicine as a soldier”.In the treatment of diabetes mellitus and its complications,Professor Lv made good use of mulberry leaves,mulberry branches,mulberry white bark,mulberry and mulberry parasitism,and gave full play to the modern pharmacological effects of mulberry drugs such as hypoglycemic,hypotensive and lipidemic in the combined use,and achieved satisfactory results.

Submerged fermentation improves bioactivity of mulberry fruits and leaves

Objective:Mulberry(Morus spp.)fruits and leaves have been proven to possess nutraceutical properties.Due to its fast and easy growing characteristics,mulberry fruits(MF)and leaves(ML)potentially emerge as a great source of functional foods.This study aims to enhance bioactivities(antioxidant,antiinflammation,and hypoglycemic activity)of MF and ML via submerged fermentation using bacteria(Lactobacillus plantarum TAR 4),yeast(Baker’s yeast and red yeast)and fungi(Tempeh and Tapai starter).Methods:In this study,25%(mass to volume ratio)of MF and ML were fermented(48 h)with 1%(mass to volume ratio)of different microbial cultures,respectively.Effects of different fermentations on MF and ML were determined based on the changes of total phenolics(TPC),flavonoids(TFC),anthocyanins,total sugar,DPPH activity,ferric reducing antioxidant power(FRAP),albumin denaturation inhibition activity(ADI),anti-lipoxygenase activity and a-amylase inhibition activity(AI).Results:Generally,ML had higher AI than MF.However,MF exhibited higher DPPH,FRAP and antilipoxygenase activity than ML.After all forms of fermentation,DPPH and AI activity of MF and ML were increased significantly(P<0.05).However,the effects of fermentation on TPC,FRAP,ADI and antilipoxygenase activity of MF were in contrast with ML.TPC,FRAP and anti-lipoxygenase activity of ML were enhanced,but reduced in MF after fermentation.Although the effects exerted by different microorganisms in MF and ML fermentation were different,the bioactivities of MF and ML were generally improved after fermentation.Fermentation by Tempeh starter enhanced TPC(by 2-fold),FRAP(by 2.3-fold),AI(at 10%increment)and anti-lipoxygenase activity(by 5-fold)of ML,whereas Tapai fermentation effectively enhanced the DPPH(at 17%increment)and ADI(by 2-fold)activity of MF.Conclusion:Findings of this study provide an insight into the future process design of MF and ML processing into novel functional foods.

Combined enzymatic hydrolysis and herbal extracts fortification to boost in vitro antioxidant activity of edible bird's nest solution

Objective:Edible bird’s nest(EBN)is a popular traditional tonic food in Chinese population for centuries.Malaysia is one of the main EBN suppliers in the world.This study aims to explore the best strategy to boost the antioxidant potential of EBN solution.Methods:In this study,the raw EBN(4%,mass to volume ratio)was initially enzymatic hydrolyzed using papain enzyme to produce EBN hydrolysate(EBNH),then spray-dried into powdered form.Next,4%(mass to volume ratio)of EBNH powder was dissolved in ginger extract(GE),mulberry leaf extract(MLE)and cinnamon twig extract(CTE)to detect the changes of antioxidant activities,respectively.Results:Results obtained suggest that enzymatic hydrolysis significantly reduced the viscosity of 4%EBN solution from(68.12±0.69)m Pa·s to(7.84±0.31)m Pa·s.Besides,the total phenolic content(TPC),total flavonoid content(TFC),total soluble protein,DPPH scavenging activity and ferric reducing antioxidant power(FRAP)were substantially increased following EBN hydrolysis using papain enzyme.In addition,fortification with GE,MLE and CTE had further improved the TPC,TFC,DPPH scavenging activity and FRAP of the EBNH solution.Among the samples,MLE-EBNH solution showed the most superior antioxidant potential at(86.39±1.66)%of DPPH scavenging activity and(19.79±2.96)mmol/L FeSO;of FRAP.Conclusion:This study proved that combined enzymatic hydrolysis and MLE fortification is the best strategy to produce EBN product with prominent in vitro antioxidant potential.This preliminary study provides new insight into the compatibility of EBN with different herbal extracts for future health food production.