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Purpose Servitization has been used widely by manufacturing firms to secure strategic positions in industrial transformation. However, its impact on firms’ market power remains to be investigated, especially in developing countries. This study aims to investigate servitization’s impact on firms’ market power, along with the moderating roles of research and development (R&D) intensity and firm size. Design/methodology/approach Using the two-stage least squares with instrumental variables (2SLS-IV) method, the authors conduct an empirical analysis of servitization in China based on panel data for 1,797 publicly traded manufacturing firms during the period 2012–2018. Findings The findings show that servitization helps increase a firm’s market power. Furthermore, heterogeneity analysis suggests that embedded servitization increases a firm’s market power, whereas hybrid servitization reduces it. The findings also indicate that this effect varies depending on critical firm conditions. Servitization’s effect on firms’ market power increases with R&D intensity but decreases with manufacturer expansion. Research limitations/implications This study describes the positive effects of servitization on firms’ market power in response to calls for research that will adopt a comprehensive business performance perspective on the servitization field. Practical implications The findings provide guidance for what type of servitization manufacturing firms should choose and how it fits with their size and R&D capabilities. Originality/value This pioneering empirical study uses a large longitudinal data set and the 2SLS-IV method to examine the effects of embedded servitization and hybrid servitization on firms’ market power. The findings provide a new perspective on ongoing discussions of “desertification” and the “service paradox.”

(2015) Type I interferon related genes are common genes on the early stage after vaccination by meta-analysis of microarray data, Human Vaccines & Immunotherapeutics, 11:3, 739-745, DOI: 10.1080/21645515.2015 The objective of this study was to find common immune mechanism across different kinds of vaccines. A metaanalysis of microarray datasets was performed using publicly available microarray Gene Expression Omnibus (GEO) and Array Express data sets of vaccination records. Seven studies (out of 35) were selected for this meta-analysis. A total of 447 chips (145 pre-vaccination and 302 post-vaccination) were included. Significance analysis of microarrays (SAM) program was used for screening differentially expressed genes (DEGs). Functional pathway enrichment for the DEGs was conducted in DAVID Gene Ontology (GO) database. Twenty DEGs were identified, of which 10 up-regulated genes involved immune response. Six of which were type I interferon (IFN) related genes, including LY6E, MX1, OAS3, IFI44L, IFI6 and IFITM3. Ten down-regulated genes mainly mediated negative regulation of cell proliferation and cell motion. Results of a subgroup analysis showed that although the kinds of genes varied widely between days 3 and 7 post vaccination, the pathways between them are basically the same, such as immune response and response to viruses, etc. For an independent verification of these 6 type I IFN related genes, peripheral blood mononuclear cells (PBMCs) were collected at baseline and day 3 after the vaccination from 8 Enterovirus 71(EV71) vaccinees and were assayed by RT-PCR. Results showed that the 6 DEGs were also upregulated in EV71 vaccinees. In summary, meta-analysis methods were used to explore the immune mechanism of vaccines and results indicated that the type I IFN related genes and corresponding pathways were common in early immune responses for different kinds of vaccines.

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With the development of a large-scale and intensive production industry, the number of laying hens in China is rapidly increasing. Oils, as an important source of essential fatty acids, can be added to the diet to effectively improve the production performance and absorption of other nutrients. The present review discusses the practical application of different types and qualities of oils in poultry diets and studies the critical effects of these oils on production performance, such as the egg weight, feed intake, feed conversion ratio (FCR), and various egg quality parameters, including the albumen height, Haugh units, yolk color, and saturated/unsaturated fatty acids. This article reviews the effects of different dietary oil sources on the production performance and egg quality of laying hens and their potential functional mechanisms and provides a reference for the selection of different sources of oils to include in the diet with the aim of improving egg production. This review thus provides a reference for the application of oils to the diets of laying hens. Future studies are needed to determine how poultry products can be produced with the appropriate proper oils in the diet and without negative effects on production performance and egg quality.