Concentrations of serum calcium, phosphorus, sodium, chlorine and potassium of growing yak born from a nuclear breeding herd in 1995,1996 and 1997(classified as groups G3, G2 and G1) were determined bimonthly from Sep...Concentrations of serum calcium, phosphorus, sodium, chlorine and potassium of growing yak born from a nuclear breeding herd in 1995,1996 and 1997(classified as groups G3, G2 and G1) were determined bimonthly from September 1997 to July 1998. The result showed that the concentrations of serum macro-minerals demonstrated a month/season pattern and both calcium and phosphorus reached the highest in September(11.36mg/dl and 6.82 mg/dl, respectively). The animals in G1 had a very high serum phosphorus concentration due to their young age and incomplete weaning in the early times of sampling. The ratio of calcium to phosphorus was generally higher than that recommended for cattle and demonstrated a great variation in month/season. The results indicated that the deficiencies of phosphorus, sodium and probably calcium were common in the pasture on the Qinghai-Tibetan Plateau.展开更多
This study aimed to determine the chemical characteristics and the microbiological quality of Agashi sliced meat product which is consumed largely as snack food in Sudan. The study addressed the contents of moisture (...This study aimed to determine the chemical characteristics and the microbiological quality of Agashi sliced meat product which is consumed largely as snack food in Sudan. The study addressed the contents of moisture (32.76% ± 0.30% to 72.37% ± 0.21%), ash (0.97% ± 0.4% to 8.55% ± 0.2%), proteins (10.5% ± 0.45% to 30.7% ± 0.5%), fibers (0.20% ± 0.3% to 0.81% ± 0.6%), fats (3.34% ± 0.32% to 11.9% ± 0.1%) carbohydrates (0.39% ± 0.83 to 45.93% ± 0.84%). The concentrations of macro minerals Fe, Na, K were higher in cooked Agashi compared to those of raw Agashi samples, these macro minerals contained a range of 21.5 - 95, 30.6 - 90 and 0.1 - 1.5 mg/100g, respectively. The microbiological analyses revealed presence of high levels of total viable count, coliforms, yeast and mould, Staphylococcus spp. E. coli (about 75% positive samples) in the product, moreover, salmonella was detected in most of the raw and cooked Agashi samples. This high contamination of Agashi with food spoilage organisms and pathogens decrease the quality and constitute a public health hazard.展开更多
文摘Concentrations of serum calcium, phosphorus, sodium, chlorine and potassium of growing yak born from a nuclear breeding herd in 1995,1996 and 1997(classified as groups G3, G2 and G1) were determined bimonthly from September 1997 to July 1998. The result showed that the concentrations of serum macro-minerals demonstrated a month/season pattern and both calcium and phosphorus reached the highest in September(11.36mg/dl and 6.82 mg/dl, respectively). The animals in G1 had a very high serum phosphorus concentration due to their young age and incomplete weaning in the early times of sampling. The ratio of calcium to phosphorus was generally higher than that recommended for cattle and demonstrated a great variation in month/season. The results indicated that the deficiencies of phosphorus, sodium and probably calcium were common in the pasture on the Qinghai-Tibetan Plateau.
文摘This study aimed to determine the chemical characteristics and the microbiological quality of Agashi sliced meat product which is consumed largely as snack food in Sudan. The study addressed the contents of moisture (32.76% ± 0.30% to 72.37% ± 0.21%), ash (0.97% ± 0.4% to 8.55% ± 0.2%), proteins (10.5% ± 0.45% to 30.7% ± 0.5%), fibers (0.20% ± 0.3% to 0.81% ± 0.6%), fats (3.34% ± 0.32% to 11.9% ± 0.1%) carbohydrates (0.39% ± 0.83 to 45.93% ± 0.84%). The concentrations of macro minerals Fe, Na, K were higher in cooked Agashi compared to those of raw Agashi samples, these macro minerals contained a range of 21.5 - 95, 30.6 - 90 and 0.1 - 1.5 mg/100g, respectively. The microbiological analyses revealed presence of high levels of total viable count, coliforms, yeast and mould, Staphylococcus spp. E. coli (about 75% positive samples) in the product, moreover, salmonella was detected in most of the raw and cooked Agashi samples. This high contamination of Agashi with food spoilage organisms and pathogens decrease the quality and constitute a public health hazard.
