The effect of seed oil of Korean pine (Pinus koraiensis) on the rats' blood-fat and its anti-ageing function was stud-ied for appraising the efficacy of the seed oil of Korean pine. Sixty experimental rats were ra...The effect of seed oil of Korean pine (Pinus koraiensis) on the rats' blood-fat and its anti-ageing function was stud-ied for appraising the efficacy of the seed oil of Korean pine. Sixty experimental rats were randomly divided into 5 groups (half males and half females in each group) as normal control group, high fat diet control group, and three groups (Group 1 Group 2, Group 3) that were fed with feedstuff with the contents of the seed oil of 2.0g/(kgd-1), 4.0g/(kgd-1) and 8.0g/(kgd-1), respec-tively. The indexes such as superoxide dismutase (SOD), glutathione peroxidase (GSH-PX) and anti-oxidation capacity (AOC) were measured by Reagent Kit method. It was found that the seed oil of the Korean pine could reduce the content of triglyc-eride and improve SOD as well as GSH-PX activity in serum. These indexes of the rats in Group 2 fed with Korean pine seed oil of 4.0 g/(kgd-1) reached the significant level and those of rats in Group 3 fed with the seed oil of 8.0 g/(kgd-1) reached the extremely significant level. The results indicated the seed oil of Korean pine had function of regulating the level of blood-fat and anti-ageing.展开更多
Meat and meat products are extremely perishable, so special care and handling must be exercised during slaughtering operation. Moreover, due to its high nutritive value, deterioration set in immediately after slaughte...Meat and meat products are extremely perishable, so special care and handling must be exercised during slaughtering operation. Moreover, due to its high nutritive value, deterioration set in immediately after slaughtered, therefore it is necessary to preserved meat, using simple techniques. One of such method of preservation is drying method to produced Intermediate Moisture Meat (IMM). The quality attributes and microbiological status of Kundi, a West African dried meat product (IMM) were studied over three months of storage period by comparing commercial products and laboratory Kundi products. Chemical and minerals composition and microbiological counts were reported. Moisture and water activity results indicated that the experimental Kundi was sufficiently dried to minimize microbial growth. Fat oxidation levels measured by free fatty acids (FFA, %) on extracted fats were unacceptably high for the commercial Kundi (2.64%), which may be a reflection of the oil used in spraying the products. Processing of Kundi, appears to have relative higher amounts of minerals than fresh meat but their relative solubility were lower. Aflatoxin levels far exceeded established safe limits for commercial samples while laboratory samples fell under the safe limits, resulting from the mould growth in each product, with laboratory samples having lower growth than commercial samples.展开更多
文摘The effect of seed oil of Korean pine (Pinus koraiensis) on the rats' blood-fat and its anti-ageing function was stud-ied for appraising the efficacy of the seed oil of Korean pine. Sixty experimental rats were randomly divided into 5 groups (half males and half females in each group) as normal control group, high fat diet control group, and three groups (Group 1 Group 2, Group 3) that were fed with feedstuff with the contents of the seed oil of 2.0g/(kgd-1), 4.0g/(kgd-1) and 8.0g/(kgd-1), respec-tively. The indexes such as superoxide dismutase (SOD), glutathione peroxidase (GSH-PX) and anti-oxidation capacity (AOC) were measured by Reagent Kit method. It was found that the seed oil of the Korean pine could reduce the content of triglyc-eride and improve SOD as well as GSH-PX activity in serum. These indexes of the rats in Group 2 fed with Korean pine seed oil of 4.0 g/(kgd-1) reached the significant level and those of rats in Group 3 fed with the seed oil of 8.0 g/(kgd-1) reached the extremely significant level. The results indicated the seed oil of Korean pine had function of regulating the level of blood-fat and anti-ageing.
文摘Meat and meat products are extremely perishable, so special care and handling must be exercised during slaughtering operation. Moreover, due to its high nutritive value, deterioration set in immediately after slaughtered, therefore it is necessary to preserved meat, using simple techniques. One of such method of preservation is drying method to produced Intermediate Moisture Meat (IMM). The quality attributes and microbiological status of Kundi, a West African dried meat product (IMM) were studied over three months of storage period by comparing commercial products and laboratory Kundi products. Chemical and minerals composition and microbiological counts were reported. Moisture and water activity results indicated that the experimental Kundi was sufficiently dried to minimize microbial growth. Fat oxidation levels measured by free fatty acids (FFA, %) on extracted fats were unacceptably high for the commercial Kundi (2.64%), which may be a reflection of the oil used in spraying the products. Processing of Kundi, appears to have relative higher amounts of minerals than fresh meat but their relative solubility were lower. Aflatoxin levels far exceeded established safe limits for commercial samples while laboratory samples fell under the safe limits, resulting from the mould growth in each product, with laboratory samples having lower growth than commercial samples.