The fermentation quality of tea grounds silage added with a selected strain of lactic acid bacteria, Lactobacillus plantarum FG+ and acremonium cellulase (AUS) as additives with a drum silo was studied. Four Su#olk sheep were fed the basal diet with timothy hay and commercial concentration at. : + ratio in dry matter basis. The nutritive value of the tea grounds silage was estimated. After ,1* days of fermentation, tea grounds silages treated with both strain FG+ and AUS were well preserved and exhibited significantly (P῍ *.*/) lower pH values and organic cell wall and acid detergent fiber constituent and significantly (P῍*.*/) higher contents of lactic acid and organic cellular contents and tannin as compared to the control silage. It was estimated that the total digestible nutrient and digestible energy of tea grounds silage treated with both strain FG+ and AUS were 1+.+ῌ and +-.. MJ/kg in dry matter.
Proteins in the vitelline membrane of quail (Coturnix coturnix japonica) eggs were analyzed by SDS-PAGE. Ten major bands, molecular mass ranging from 14.5 to 285 kDa, can be clearly distinguished. Two bands corresponding to the molecular masses of 33 and 175 kDa were detected in the inner layer of the membrane and both were stained with periodic acid-Schiff reagent, indicating that they are glycoproteins. Nine bands were detected in the outer layer of the membrane. Among them, 265- and 285-kDa bands were glycoproteins. During storage of eggs at 25 C, the yolk index significantly decreased. Among the 10 proteins of the vitelline membrane, a decrease in the 20-kDa protein was most prominent, disappearing after 5 days of storage. The 16.5- and 175-kDa protein bands were also less prominent, whereas the 40- and 61-kDa proteins increased during storage. These changes in the proteins of the vitelline membrane were also observed in eggs stored at 4 C, although the changes occurred more slowly than that noted from the eggs stored at 25 C.
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