Aboveground nutrient components of Eucalyptus camaldulensis and E. grandis in semiarid Brazil under the nature and the mycorrhizal inoculation conditions

A study was conducted to evaluate the aboveground biomass, nutrient content and the percentages of mycorrhizal colonization in Eucalyptus camaldulensis and Eucalyptus grand＆ plantations in the semiarid region （ 15° 09′ S 43° 49′ W） in the north of the State of Minas Gerais in Brazil. Results show that the total above-ground biomass （dry matter） was 33.6 Mg.ha^-1 for E. camaldulensis and 53.1 Mg·ha^-1 for E. grandis. The biomass of the stem wood, leaves, branches, and stein bark for E. camaldulens accounted for 64.4%, 19.6%, 15.4%, and 0.6% of the total biomass, respectively （Table 2）; meanwhile a similar partition of the total above-ground biomass was also found for E. grand＆. The dry matter of leaves and branches of E. camaldulensis accounted for 35% of total biomass, and the contents of N, P, K, Ca, Mg, and S in leaves and branches accounted for 15.5%, 0.7%, 12.3%, 22.6%, 1.9%, and 1.4% of those in total above-ground biomass, respectively. In the trunk （bark and wood）, nutrient accumulation in general was lower. Nutrient content of E. grand＆ presented little variation compared with that orE. camaJd^llensis. Wood localized in superior parts of trunk presented a higher concentration of P and bark contained significant amounts of nutrients, especially in E. grand＆. This indicated that leaving vegetal waste is of importance on the site in reducing the loss of tree productivity in this semi-arid region. The two species showed mycotrophy.

Comparative Analysis of Nutrient Components of Yak Milk from Different Regions

[ Objective] To analyze the nutrient components of yak milk from different regions and provide a theoretical basis for further development and utilization of yak milk. [ Method] A total of 150 yak milk samples were collected from Tianzhu County, Maqu County and Tianjun County, and 90 yak milk samples were collected from three different yak farms in Tianzhu County. The content of milk protein, milk fat, fat solid, non-fat solid and lactose, as well as the density, freezing point and acidity were determined, respectively. [ Result] The milk protein content and milk fat content had significant differences between three regions. With the increasing altitude, the milk protein and milk fat were increased, but the content of fat solid, non-fat solid and lactose, density, freezing point and acidity had no obviously regular change. The milk protein content and milk fat content had no significant difference between three yak farms in Tianzhu County. [ Conclusion] The altitude may affect the milk protein content and milk fat content of yak milk.

Analysis on Nutrient Compositions and Nutritional Quality of Lota lota( Linnaeus) Muscle

In order to evaluate the nutritional quality of Lota lota(Linnaeus) muscle,the common nutrient components,amino acid composition and fatty acid composition in muscle of wild Lota lota(captured in Hailang reaches of Mudan River) were determined by routine methods. The results showed that the contents of moisture,crude protein,crude fat and ash were 81. 82%,15. 93%,0. 44% and 1. 06% in fresh muscle of Lota lota,respectively. Totally 17 amino acids,including seven kinds of essential amino acids(EAA),were detected in dry muscle of Lota lota(Linnaeus),accounting for 72. 43% of total dry muscle. The content of EAA was 29. 82%,accounting for 41. 17% of TAA,meeting the amino acid composition of high-quality protein standard required by Food and Agriculture Organization /Word Health Organization(FAO /WHO). There were four delicious amino acids(DAA) in dry muscle,accounting for 28. 34% of total dry weight.The percentage of DAA to TAA was 39. 13% in dry muscle. The contents of C20:5n- 3(EPA) and C22:6n- 3(DHA) in dry muscle were 8. 65% and 20. 32%respectively,which were significantly higher than that of the artificially cultured fish species,such as Oxyeleotris marmorata(EPA:2. 24%,DHA:4. 74%),Spinibarbus sinensis(EPA:0. 87%,DHA:3. 08%) and Glossogobius giuris(EPA: 3. 94%,DHA: 8. 10%). Based on the amino acids score(AAS) and chemical score(CS),the first limited amino acid in Lota lota(Linnaeus) was sulfur-containing amino acid(methionine + cysteine). The essential amino acids index(EAAI) of Lota lota(Linnaeus) was 62.58. It is concluded that Lota lota(Linnaeus) is abundant in amino acids and high-unsaturated fatty acids,and rational in composition of amino acids. Thus,Lota lota(Linnaeus) is a high quality freshwater fish with high nutritional value and health value,possessing good exploitation and utilization prospects.

Barley:a potential cereal for producing healthy and functional foods

Barley is the fourth largest cereal crop in the world.It is mainly used for feeding,beer production and food.Barley is receiving more attention from both agricultural and food scientists because of its special chemical composition and health benefits.In comparison with other cereal crops,including wheat,rice and maize,barley grains are rich in dietary fiber(such asβ-glucan)and tocols,which are beneficial to human health.It is well proved that diets rich in those chemicals can provide protection against hypertension,cardiovascular disease,and diabetes.Barley has been widely recognized to have great potential as a healthy or functional food.In this review,we present information about studies on the phys-ical structure of the barley grain and the distribution of its main chemical components,nutrient and functional composition of barley grain and their health benefits,and the approaches of improving and utilizing the nutrient and functional chemicals in barley grain.With the development of processing technologies,functional components in barley grains,especiallyβ-glucan,can be efficiently extracted and concentrated.Moreover,nutrient and functional components in barley grains can be efficiently improved by precise breeding and agronomic approaches.The review high-lights the great potential of barley used as healthy and functional foods,and may be instructive for better utilization of barley in food processing.