The apparent ileal digestibility of amino acids in 8 feed ingredients was determined using 14-, 28- and 42-d-old male broiler chickens. The ingredients included three cereals (wheat, sorghum and maize), one cereal by-product (mill run), three oilseed meals (canola, cottonseed and soybean meals) and one animal protein meal (meat and bone meal). Dietary crude protein in the assay diets was supplied solely by the test ingredient. All diets contained 20 g/kg acid-insoluble ash as an indigestible marker, and each diet was offered ad libitum in mash form to 5 replicate pens from 11 to 14 d, 25 to 28 d and 39 to 42 d post-hatching. There were 12, 6 and 6 birds per pen for the 14, 28 and 42 d samplings, respectively. The results suggest that the age of broilers significantly influenced the apparent ileal digestibility of amino acids. The effects, however, varied among amino acids and ingredients. In wheat, the digestibility of most amino acids was higher in 14- than in 28- and 42-d-old broilers. In maize, the digestibility coefficients of amino acids were higher at 28 and 42 d than at 14 d. The digestibility coefficients in maize and wheat at 28 and 42 d were similar. The digestibility of amino acids in sorghum at 42 d was higher than those at 28 d, but similar to those at 14 d except for histidine, lysine, serine and glycine, which were significantly higher at 42 d. Digestibility of amino acids in sorghum was similar between 14 and 28 d except for isoleucine, leucine, phenylalanine, glutamic acid and alanine. The digestibility of amino acids in mill run at 42 d was significantly higher than those at 14 and 28 d. There were no differences in digestibility between 14 and 28 d. In general, the digestibility of amino acids in canola meal, soybean meal and, meat and bone meal was higher at 28 and 42 d compared to those at 14 d, and similar between 28 and 42 d of age. In cottonseed meal, age had no effect on the digestibility coefficient of amino acids, except for lysine and arginine, which increased with age. Analysis of the combined results for the 8 feed ingredients showed that, in general, the digestibility coefficients of amino acids increased with advancing age of broiler chickens.

We propose a perturbative method to compute the deflection angle of both null and massive particles for source and detector at finite distance. This method applies universally to the motion of particles with general velocity in the equatorial plane of stationary axisymmetric spacetimes or static spherical symmetric spacetimes that are asymptotically flat. The resultant deflection angle automatically arranges into a quasi-inverse series form of the impact parameter, with coefficients depending on the metric functions, the signal velocity and the source and detector locations through the apparent angles. In the large impact parameter limit, the series coefficients are reduced to rational functions of sine/cosine functions of the zero order apparent angle.

The apparent ileal digestibility of amino acids in 7 feed ingredients was determined using broilers, layers, and roosters. The ingredients included 3 cereals (wheat, sorghum, and corn), 3 oilseed meals (canola, cottonseed, and soybean meals), and 1 animal protein meal (meat and bone meal). Dietary protein in the assay diets was supplied solely by the test ingredient. All diets contained 20 g/kg of acid-insoluble ash as an indigestible marker, and each diet was offered ad libitum in mash form to 5 replicate pens of broilers and layers, and 4 replicate pens of roosters. The digestibility coefficients of individual amino acids for wheat, corn, and sorghum were higher (P < 0.05) in broilers than in layers and roosters. The digestibility of most amino acids for corn and sorghum was higher (P < 0.05) in roosters compared with those in layers, whereas the digestibility for wheat in layers and roosters was similar. In general, the digestibility of amino acids in canola meal, cottonseed meal, and meat and bone meal was similar among the 3 classes of chickens. The digestibility of amino acids in soybean meal was higher (P < 0.05) for layers compared with those for broilers and roosters but similar between broilers and roosters. These results suggest that the class of chickens significantly influenced the apparent ileal digestibility of amino acids in some feed ingredients.

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AlGaInP light-emitting diodes (LEDs) with external quantum efficiencies ≥6% and luminous performance of 20 lm/W have been fabricated. These LEDs are twice as efficient as previously reported AlGaInP devices throughout the spectral region from green (555 nm) to red-orange (620 nm) owing to a thicker GaP window layer (45 vs 15 μm). Using hydride vapor phase epitaxy, thick GaP window layers were grown on top of AlGaInP double heterostructures grown by organometallic vapor phase epitaxy. The efficiency of the LEDs was found to improve as the thickness of the window layer was increased from 9 to 63 μm. This improvement is predicted by a simple model that considers the benefit of enhanced emission through the sides of the thick window. The effect of emission wavelength on quantum efficiency and luminous performance for AlGaInP LEDs with a 45 μm thick window has been studied.

A perturbative method to compute the deflection angle of both timelike and null rays in arbitrary static and spherically symmetric spacetimes in the strong field limit is proposed. The result takes a quasi-series form of $$(1-b_c/b)$$ ( 1 - b c / b ) where b is the impact parameter and $$b_c$$ b c is its critical value, with coefficients of the series explicitly given. This result also naturally takes into account the finite distance effect of both the source and detector, and allows to solve the apparent angles of the relativistic images in a more precise way. From this, the BH angular shadow size is expressed as a simple formula containing metric functions and particle/photon sphere radius. The magnification of the relativistic images were shown to diverge at different values of the source-detector angular coordinate difference, depending on the relation between the source and detector distance from the lens. To verify all these results, we then applied them to the Hayward BH spacetime, concentrating on the effects of its charge parameter l and the asymptotic velocity v of the signal. The BH shadow size were found to decrease slightly as l increases to its critical value, and increase as v decreases from light speed. For the deflection angle and the magnification of the images however, both the increase of l and decrease of v will increase their values.

The apparent ileal digestibility of amino acids in eight feed ingredients were determined using broilers and layers. The ingredients included three cereals (wheat, sorghum and maize), one cereal by-product (wheat middlings), three oilseed meals (canola, cottonseed and soybean meals) and one animal protein meal (meat and bone meal). Dietary protein in the assay diets was supplied solely by the test ingredient. All diets contained 20 g kg −1 acid-insoluble ash as an indigestible marker, and each diet was offered ad libitum in mash form to five replicate pens of 42-day-old broilers and 60-week-old layers. The digestibility coefficients of most amino acids for wheat and sorghum were similar (P > 0.05) in broilers and layers. The digestibility of most amino acids for maize was higher (P < 0.05) in broilers compared to those in layers. The digestibility of individual amino acid for wheat middlings was higher (P < 0.05) in layers than in broilers. In general, the digestibility of amino acids for cottonseed meal, soybean meal, and meat and bone meal were similar (P > 0.05) between broilers and layers. The influence of class of bird on digestibility in canola meal was variable. The digestibility of threonine, valine, isoleucine, leucine, phenylalanine, glutamic acid and alanine were higher (P < 0.05), and those of methionine, histidine and lysine were lower (P < 0.05) in broilers compared to layers. These results suggest that the practice of using amino acid digestibility values generated with broilers for layers may not be appropriate for all feed ingredients.