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Commercial Strains (commercial + strain)
Selected AbstractsThe impact of nutrient density in terms of energy and/or protein on live performance, metabolism and carcass composition of female and male broiler chickens of two commercial broiler strainsJOURNAL OF ANIMAL PHYSIOLOGY AND NUTRITION, Issue 4 2010E. Delezie Summary The objective of this study was to investigate the effects of diet composition on performance, slaughter yield and plasma metabolites, as different modern broiler strains show different responses to feed intake. Broilers of two commercial strains and of both sexes received one of three diets being different in energy and/or protein level [control diet, low energy/low protein diet (LM/LP) and low protein diet (LP)]. Low energy/low protein diet chickens were characterized by significantly lower body weights and feed intake compared with their LP and control counterparts. Broilers of the Cobb strain or broilers that were fed the control diet were most efficient in converting energy to body weight. No significant differences in plasma metabolites were detected due to diet composition or genotype. The diet with the lower energy and crude protein levels reached the lowest slaughter yield but the highest drumstick and wing percentages. The lowest mortality percentages were observed for broilers fed the LM/LP diet, and Cobb birds appeared to be more sensitive for metabolic disorders resulting in death. It is obvious from this study that different genotypes respond differently to changes in diet composition and therefore have adjusted nutritional requirements. [source] Growth and Viability of Commercial Bifidobacterium spp in Skim Milk Containing Oligosaccharides and InulinJOURNAL OF FOOD SCIENCE, Issue 5 2000H.-S. Shin ABSTRACT Two commercial strains of Bifidobacterium spp (Bf -1 and Bf -6) were cultured in 12% (w/w) reconstituted nonfat dry milk (NDM) containing 0, 0.5, 1.0, 3.0, or 5.0% (w/v) fructooligosaccharide (FOS), galactooligosaccharide (GOS), and inulin. Inoculated samples were incubated anaerobically at 37° for 48 h. Growth and activity of the cultures in the presence of FOS, GOS, and inulin were determined. Viability of each strain was assessed after 4 weeks of refrigerated storage at 4°. Growth promotion, enhancement of activity and retention of viability were greatest when Bifidobacterium Bf-1 and Bf-6 were grown in the presence of FOS followed in a descending order by GOS and inulin. The effects of oligosaccharides and inulin increased with increasing carbohy drate concentration and was maximal at 5% (w/v). [source] Mapping QTL for growth and shank traits in chickens divergently selected for high or low body weightANIMAL GENETICS, Issue 4 2010G. A. Ankra-Badu Summary An F2 population (695 individuals) was established from broiler chickens divergently selected for either high (HG) or low (LG) growth, and used to localize QTL for developmental changes in body weight (BW), shank length (SL9) and shank diameter (SD9) at 9 weeks. QTL mapping revealed three genome-wide QTL on chromosomes (GGA) 2, 4 and 26 and three suggestive QTL on GGA 1, 3 and 5. Most of the BW QTL individually explained 2,5% of the phenotypic variance. The BW QTL on GGA2 explained about 7% of BW from 3 to 7 weeks of age, while that on GGA4 explained 15% of BW from 5 to 9 weeks. The BW QTL on GGA2 and GGA4 could be associated with early and late growth respectively. The GGA4 QTL also had the largest effect on SL9 and SD9 and explained 7% and 10% of their phenotypic variances respectively. However, when SL9 and SD9 were corrected with BW9, a shank length percent QTL was identified on GGA2. We identified novel QTL and also confirmed previously identified loci in other chicken populations. As the foundation population was established from commercial broiler strains, it is possible that QTL identified in this study could still be segregating in commercial strains. [source] Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon BlancAUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, Issue 1 2009N. ANFANG Abstract Background and Aims:, Volatile varietal thiols are one class of yeast metabolite that add aroma/flavour to Sauvignon Blanc, particularly to the Marlborough style from New Zealand. While various strains of Saccharomyces cerevisiae are known to liberate such thiols, there are no data examining whether non- Saccharomyces species effect concentrations of these thiols in wine. Methods and Results:, We screened a variety of New Zealand wine yeast isolates and found some that were able to liberate either 3-mercaptohexan-1-ol (3MH) or 3-mercaptohexyl acetate (3MHA). We show that co-fermentation with specific commercial strains and an isolate of Pichia kluyveri from New Zealand, at a 1:9 starting ratio, significantly enhances the 3MHA concentrations in Sauvignon Blanc compared with single species ferments. Conclusions:, Co-fermentation with this isolate of P. kluyveri may provide a means to elevate 3MHA concentrations in Sauvignon Blanc; the mechanism behind this increase is unknown. Significance of the Study:, Techniques that allow the predictable manipulation of varietal thiols potentially provide tools for winemakers to alter wine style without the use of genetically modified organisms. [source] | |||||||||||||