The phenc, lic compounds found in mango fruit are antioxidants, and contribute to a reduction in the risk of cardiovascular diseases. Mango carotenoids are synthesized in mango fruit during ripening. A major by-produc...The phenc, lic compounds found in mango fruit are antioxidants, and contribute to a reduction in the risk of cardiovascular diseases. Mango carotenoids are synthesized in mango fruit during ripening. A major by-product of mango fruit is the skin, which is available after the fruits is consumed or used, particularly in the preparation of jams and fruit juices by the fruit canning industry. The objective of this study was to investigate the effects of dietary mango skin （MS） or mango skin combined with paprika extracts （PE） on production performance, egg quality, and egg yolk polyphenols. Total of 60 44-week-old Boris Brown hens was assigned, based on egg production rate and body weight, to 6 groups （10 birds in each group）. The laying hens were fed a basal diet （control group, 18 CP, 2,800 kcal/kg ME）, a basal diet supplemented with 0.1% PE, 1% or 5% MS, or with a mixture of 0.1% PE with 1% or 5% MS respectively. During the three-week experimental feeding period, the birds had free access to feed and water. Feed consumption was measured weekly and egg production was recorded daily. The results for initial body weight, feed consumption, hen-day production, egg mass, mortality, and final body weight did not indicate any effects of the different treatments （P 〉 0.05）. There were no significant differences （P 〉 0.05） in shell-breaking strength, shell thickness, shell ratio, yolk ratio or Haugh units, except in the case of egg yolk color. Roche yolk color fan scores were better in all experimental groups than in the control （P 〈 0.0001）. The yolk color, yellow index, and ratio of redness to yellowness were greater （P 〈 0.0001） in the 0.1% PE, the 0.1% PE ＋ 1% MS, and the 0.1% PE ＋ 5% MS group than in the 1%, 5% MS, and control groups. Compared with the control, lightness was decreased significantly in the 0.1% PE, the 0.1% PE ＋ 1% MS, and the 0.1% PE ＋ 5% MS groups （P 〈 0.05）, whereas redness was increased significantly in the 0.1% PE, 0.1% PE ＋ 1% MS, and 0.1% PE ＋ 5% MS groups （P 〈 0.0001）. No significant differences among the treatments were observed in either yellowness or egg yolk polyphenols. The results of the present experiment indicate that dietary mango skin or mango skin combined with paprika extracts did not show adverse effects on production performance, egg quality or egg yolk polyphenols. Moreover, supplementation with only mango skin did not enhance egg yolk color.展开更多
文摘The phenc, lic compounds found in mango fruit are antioxidants, and contribute to a reduction in the risk of cardiovascular diseases. Mango carotenoids are synthesized in mango fruit during ripening. A major by-product of mango fruit is the skin, which is available after the fruits is consumed or used, particularly in the preparation of jams and fruit juices by the fruit canning industry. The objective of this study was to investigate the effects of dietary mango skin （MS） or mango skin combined with paprika extracts （PE） on production performance, egg quality, and egg yolk polyphenols. Total of 60 44-week-old Boris Brown hens was assigned, based on egg production rate and body weight, to 6 groups （10 birds in each group）. The laying hens were fed a basal diet （control group, 18 CP, 2,800 kcal/kg ME）, a basal diet supplemented with 0.1% PE, 1% or 5% MS, or with a mixture of 0.1% PE with 1% or 5% MS respectively. During the three-week experimental feeding period, the birds had free access to feed and water. Feed consumption was measured weekly and egg production was recorded daily. The results for initial body weight, feed consumption, hen-day production, egg mass, mortality, and final body weight did not indicate any effects of the different treatments （P 〉 0.05）. There were no significant differences （P 〉 0.05） in shell-breaking strength, shell thickness, shell ratio, yolk ratio or Haugh units, except in the case of egg yolk color. Roche yolk color fan scores were better in all experimental groups than in the control （P 〈 0.0001）. The yolk color, yellow index, and ratio of redness to yellowness were greater （P 〈 0.0001） in the 0.1% PE, the 0.1% PE ＋ 1% MS, and the 0.1% PE ＋ 5% MS group than in the 1%, 5% MS, and control groups. Compared with the control, lightness was decreased significantly in the 0.1% PE, the 0.1% PE ＋ 1% MS, and the 0.1% PE ＋ 5% MS groups （P 〈 0.05）, whereas redness was increased significantly in the 0.1% PE, 0.1% PE ＋ 1% MS, and 0.1% PE ＋ 5% MS groups （P 〈 0.0001）. No significant differences among the treatments were observed in either yellowness or egg yolk polyphenols. The results of the present experiment indicate that dietary mango skin or mango skin combined with paprika extracts did not show adverse effects on production performance, egg quality or egg yolk polyphenols. Moreover, supplementation with only mango skin did not enhance egg yolk color.
文摘目的探讨质粒转染技术人工合成鸡蛋组分蛋白的免疫原性;鸡蛋组分蛋白与过敏患者鸡蛋特异性免疫球蛋白(immunoglobulin E,Ig E)含量及皮肤试验的相关性。方法通过质粒转染技术人工合成鸡蛋组分蛋白,并用Western blot方法验证目的蛋白免疫原性。再将待检测组分蛋白和鸡蛋过敏患者血清中特异性Ig E结合,分析各蛋白组分对鸡蛋过敏的临床诊断价值。结果人工合成的鸡蛋组分蛋白(卵类黏蛋白、卵白蛋白、卵转铁蛋白、溶菌酶)检测后仍能表现出较好的免疫原性;鸡蛋特异性Ig E>10 k U/L组的患儿鸡蛋过敏原点刺阳性率明显高于<10 k U/L组(95.5%vs.57.8%,P=0.000 3);卵类黏蛋白光密度值(optical density,OD)450 nm=0.81和卵白蛋白OD450 nm=0.567为鸡蛋过敏原的主要成分;鸡蛋特异性Ig E(>10 k U/L)含量高的患儿血清中卵白蛋白抗体含量较高,且鸡蛋特异性Ig E含量(>10 k U/L)与血清卵白蛋白抗体含量呈明显正相关关系(p=0.630 9,P=0.002 2)。而鸡蛋特异性Ig E<10 k U/L的患儿血清中卵类黏蛋白抗体含量高。鸡蛋特异性Ig E含量(<10 k U/L)与血清卵类黏蛋白抗体含量也呈明显正相关关系(p=0.756 0,P<0.000 1)。结论通过人工合成质粒转染的鸡蛋组分蛋白具有较好的免疫原性,对今后食物过敏原的纯化有一定价值;鸡蛋组分蛋白对儿童鸡蛋过敏的诊断有重要价值。
