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Currently, China has a growing need for rehabilitative care; however, rehabilitative care has been underdeveloped for decades. Since the end of 2010, pilot programs in 46 cities (districts) of 14 provinces have been initiated by the Ministry of Health in China to establish formal arrangements for facilitating the delivery of continuous medical rehabilitative care for local communities. After 2 years of pilot work, an evaluation was conducted by researchers. This paper reviews the current status of rehabilitative care in China and discusses the findings of the nationwide pilot program on the integrated rehabilitative service. Some key mechanisms and main issues were identified after analyzing the preliminary outcomes of some of the pilot programs.

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Milk production and body conformation traits are critical economic traits for dairy cows. To understand the basic genetic structure for those traits, a genome wide association study was performed on milk yield, milk fat yield, milk fat percentage, milk protein yield, milk protein percentage, somatic cell score, body form composite index, daily capacity composite index, feed, and leg conformation traits, based on the Illumina Bovine HD100k BeadChip. A total of 57, 12 and 26 SNPs were found to be related to the milk production, somatic cell score and body conformation traits in the Holstein cattle. Genes with pleiotropic effect were also found in this study. Seven significant SNPs were associated with multi-traits and were located on the PLEC, PLEKHA5, TONSL, PTGER4, and LCORL genes. In addition, some important candidate genes, like GPAT3, CEBPB, AGO2, SLC37A1, and FNDC3B, were found to participate in fat metabolism or mammary gland development. These results can be used as candidate genes for milk production, somatic cell score, and body conformation traits of Holstein cows, and are helpful for further gene function analysis to improve milk production and quality.

(2017) Effects of tomato peel as fat replacement on the texture, moisture migration, and sensory quality of sausages with varied fat levels, CyTA -Journal of Food, 15:4, 582-591, DOI: 10.1080/19476337.2017 To link to this article: https://doi.org/10. 1080/19476337.2017 The influence of tomato peel powder on the water holding capacity, microstructural character, and sensory quality of reduced-fat sausages during storage was investigated. In this work, rough tomato peels were crushed to powders of 0.15-and 0.025-mm particle sizes by conventional crushing and airflow ultramicro-crushing, respectively. Replacing fat with tomato powder significantly increased the amount of free water in sausages after storage, as determined by lowfield nuclear magnetic resonance imaging. However, less free water was present in sausage samples that were already of the reduced-fat variety. Sausages with the conventional mechanically crushed tomato powder showed denser and more compact structures than sausages with those using the airflow ultramicro-crushed powder. Compared to the case of sausages with higher levels (3%) of tomato peel, granulation was more obvious (p < 0.05) in samples with lower levels of tomato peel (0.5%), and more pores were observed in the samples with higher tomato powder content. The results indicated that low doses of conventionally crushed tomato powder as a potential fat substitute could be used in the sausage industry.Efectos de la piel de tomate como sustituto de grasa en la textura, la migración de humedad y la calidad sensorial de salchichas con distintos niveles de grasa RESUMEN Se investigó la influencia que tiene la piel de tomate en polvo en la capacidad de retención de agua, el carácter microestructural y la calidad sensorial de salchichas de bajo contenido graso durante su almacenamiento. Para efectos de esta investigación se pulverizaron pieles de tomate rugosas empleando trituración convencional y trituración ultramicro con flujo de aire hasta reducirlas a partículas de polvo de 0,15 y 0,025 mm, respectivamente. Las imágenes obtenidas por resonancia magnética nuclear de campo bajo mostraron que la sustitución de grasas por piel de tomate en polvo aumentó significativamente la cantidad de agua libre en las salchichas después de almacenarlas. Sin embargo, en aquellas muestras de salchicha que ya eran de bajo contenido graso se detectó menos agua libre. Asimismo, se comprobó que las salchichas con tomates en polvo triturados mediante el método mecánico convencional presentan estructuras más densas y más compactas que aquellas con tomate en polvo obtenido mediante trituración ultramicro con flujo de aire. Comparativamente, se observó que la granulación fue más evidente (p < 0,05) en aquellas muestras de salchichas que contenían niveles más bajos de piel de tomate (0,5%) que en aquellas con niveles más elevados de piel de tomate (3%); además, se detectó mayor número de poros en las muestras con contenido de tomate en polvo más elevado. Estos resultados indican que en la industria salchichera pueden ...

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