The current study aimed to evaluate the protective activity of peptides isolated from Jinhua ham against alcoholic liver disease (ALD) and the mechanisms by which JHP prevents and protects against...
BACKGROUND Egg yolks contain large amounts of cholesterol and are suspected to be harmful after long‐term consumption. In this experiment, 63 rats were used to evaluate the effect of egg white (EW) and egg yolk (EY) supplementation on serum lipids and brain cognition. The feeding time lasted 4 weeks after a 1‐week acclimation. RESULTS Body weight was significantly higher in rats fed 132.0 g kg−1 EW and significantly lower when fed 40 g kg−1 EY (P < 0.05). Total cholesterol and low‐density lipoprotein increased in rats fed 72.0 g kg−1 EW compared with rats from NC and EY groups (P < 0.05). High‐density lipoprotein (HDL) was higher in rats fed 40 g kg−1 EY and decreased when fed 72.0 g kg−1 EW (P < 0.05). Rats fed a diet with EY exhibited abundant neurons in the CA1 hippocampus and complete subcellular structures. Rats fed 132 g kg−1 EW exhibited shrunken cells and swollen mitochondria. Brain‐derived neurotrophic factor had constitutively low expression among groups, while tyrosine kinase B (TrkB) exhibited higher expression levels in rats fed a diet containing EY compared with other groups (P < 0.05). CONCLUSION EY consumption reduced body weight and increased HDL levels. Diet containing EY could improve cognition through enhanced trkB expression. © 2019 Society of Chemical Industry
The yolk cholesterol has been reported to affect egg quality and breeding performance in chickens. However, the genetic parameters and molecular mechanisms regulating yolk cholesterol remain largely unknown. Here, we used the Wenchang chicken, a Chinese indigenous breed with a complete pedigree, as an experimental model, and we examined 24 sire families (24 males and 240 females) and their 362 daughters. First, egg quality and yolk cholesterol content were determined in 40-week-old chickens of two consecutive generations, and the heritability of these parameters was analyzed using the half-sib correlation method. Among first-generation individuals, the egg weight, egg shape index, shell strength, shell thickness, yolk weight, egg white height, Haugh unit, and cholesterol content were 45.36 ± 4.44 g, 0.81 ± 0.12, 3.07 ± 0.92 kg/cm2, 0.340 ± 0.032 mm, 15.57 ± 1.64 g, 3.36 ± 1.15 mm, 58.70 ± 12.33, and 274.3 ± 36.73 mg/egg, respectively. When these indexes were compared to those of the following generation, no statistically significant difference was detected. Although yolk cholesterol content was not associated with egg quality in females, an increase in yolk cholesterol content was correlated with increased yolk weight and albumin height in sire families (p < 0.05). Moreover, the heritability estimates for the yolk cholesterol content were 0.328 and 0.530 in female and sire families, respectively. Therefore, the yolk cholesterol content was more strongly associated with the sire family. Next, chickens with low and high yolk cholesterol contents were selected for follicular membrane collection. Total RNA was extracted from these samples and used as a template for transcriptional sequencing. In total, 375 down- and 578 upregulated genes were identified by comparing the RNA sequencing data of chickens with high and low yolk cholesterol contents. Furthermore, Gene Ontology term and Kyoto Encyclopedia of Genes and Genomes pathway enrichment analyses indicated the involvement of energy metabolism and immune-related pathways in yolk cholesterol deposition. Several genes participating in the regulation of the yolk cholesterol content were located on the sex chromosome Z, among which lipoprotein lipase (LPL) was associated with the peroxisome proliferator-activated receptor signaling pathway and the Gene Ontology term cellular component. Collectively, our data suggested that the ovarian steroidogenesis pathway and the downregulation of LPL played critical roles in the regulation of yolk cholesterol content.
Gut microbial ecology is responsible for fatty acid metabolism in ruminants. The cecal microbiota composition of geese and their adaptation to fiber inclusion and feeding timeswere investigated in this study. A total of 116 Wanxi white geese were randomly selected at 70 days old. Eight geese were subjected to cecal sampling at 70 d of age, and the remaining 108 geese were divided into four groups with three replicates each (9 geese in each replicate). The geese in the four groups were fed 0, 15, 30, and 45% green forage (relative to dry matter), respectively. Three birds from each replicate were selected for cecal sampling at 80, 90, and 100 days old. All samples were subjected to 16S rRNA gene sequencing using the Illumina Ion Personal Genome Machine platform. Bacterial abundance was analyzed using two-way ANOVA analysis, and the relationship between the relative abundance of bacteria (phylum level) and fatty acids was analyzed using acanonical correspondence analysis. Cecal microbiota in geese were mainly composed of Bacteroidetes (68.46%), Firmicutes (20.04%), and Proteobacteria (7.89%). Dietary treatments had no significant effect on the α-diversity indices of the cecal bacterial community (P > 0.05), but a numerical increase occurred with increased fattening duration and green forage inclusion. The Selenomonadales order (P = 0.024), Negativicutes class (P = 0.026), and Megamonas (P = 0.012) and Oscillospira (P = 0.042) genera were affected by green forageinclusion level, and microflora abundance was mainly influenced by the fattening duration. Bacteria phyla were mostly set along the line of linolenic acid and oleic acid. Finally, Bacteroidales might be an intestinal promoter that improves unsaturated fatty acid synthesis in geese.
Growth performance and meat quality of commercial groups from two different three-line crossbreds, SWS and WSS, was compared. All birds were raised under the same condition and body weight was measured at two weeks interval. On d 70, 24 male chickens were randomly selected, and on d 180 and 240, 24 female chickens were randomly selected for euthanised. Carcass performance, meat quality and sensory was determined. At 6-12 weeks of age, body weight of chickens from WSS was higher than that of SWS (p < .05). Percentage of breast and leg muscle was higher in WSS as compared with birds from SWS in 70 d males (p < .05). At 240 d of age, chickens from WSS exhibited higher semi-eviscerate, breast muscle and liver percentage, lower abdominal fat content (p < .05). Male birds at 70 d, shear force, intramuscular fat content (IMF) and L Ã was higher in SWS (p < .05). A higher IMF of breast meat was detected in 180 d SWS female birds (p < .05). The appearance acceptability and flavour of WSS male chickens was more preferred by panellists (p < .05). The texture of breast meat from 180 d SWS chicken was more preferred (p < .05). Soup cooked from 240-d-old chickens was more preferred in SWS crossbred (p < .05). The WSS had better growth performance and meat quality in male chickens, while the SWS had more abdominal fat in female chickens which led it more flavour of its soup.
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