白斑综合症病毒对三疣梭子蟹感染的定量研究

目的：三疣梭子蟹体内白斑综合症病毒含量与其发病、死亡的相关性。方法：实时荧光定量PCR测定试验蟹体内各器官中WSSV含量，病理切片观察濒死蟹各器官组织病理改变。结果：濒死或死亡的三疣梭子蟹体内病毒含量均〉10^9拷贝／ml，腮、肝胰腺、心脏均有明显的病理变化。对照组蟹均健康存活，体内未检出WSSV，也未见病理变化。结论：实验结果显示，WSSV可以感染三疣梭子蟹，受染蟹体内病毒含量与其发病或死亡关系密切。     

三疣梭子蟹软壳蟹主要营养成分分析与评价

<正>软壳蟹是指蜕壳后尚未硬化的蟹[1]。关于三疣梭子蟹的营养成分的研究,苏秀榕等[2]最早分析了三疣梭子蟹雌雄生殖腺及肌肉的营养成分。徐善良等[3]分析野生与养殖三疣梭子蟹成体肌肉、肝胰腺和卵巢的营养成分。到目前为止,尚未见关于软壳蟹营养成分研究的相关报道。因此,本文分析了三疣梭子蟹软壳蟹营养成分,以期为软壳蟹开发提供理论参考。     

海鱼弧菌的分离鉴定及药敏试验

[目的]检测登步乡养殖的三疣梭子蟹发病的主要病啄菌。[方法]样本参考何晓青主编的《卫生防疫细菌检验》进行分离鉴定和药敏试验,并结合API-20E试剂条鉴定结果。[结果]从发病三疣梭子蟹中分离到海鱼弧菌,并经感染试验证实该菌高浓度(10^8cfu／ml)能使三疣梭子蟹致死。该菌除对青霉素G、羧苄青霉素、万古霉素,杆菌肽具有耐药性外,对氨基氮类、头孢类和喹喏酮类药物均敏感。[结论]海鱼弧菌是该乡养殖梭子蟹发病的主要病原菌之一．氨基氮类、头孢类、喹喏酮类等药物均可作为治疗药物。     

三疣梭子蟹不同部位肌肉主要营养成分分析

<正>三疣梭子蟹(Portunus trituberculatus)是全球重要的经济蟹类,不仅必需氨基酸(EAA)和必需脂肪酸(EFA)含量较高,而且营养组成平衡,深受消费者的欢迎[1]。目前,我国三疣梭子蟹捕捞和消费主要集中在10～11月,以活蟹销售为主,这不利于均衡市场供应和提高三疣梭子蟹的附加值。在美国和欧洲市场已经开始将全蟹分割成腹部肌肉、大螯和附肢销售,不同部位的价格差别很大[2]。随着人民生活水平的提高,市场也需要多样化的蟹产品,如蟹肉罐头、多味蟹肢(附肢)和蟹黄粉等[3]。     

锌缺乏对大鼠骨骼肌α－肌动蛋白基因表达的影响

本文观察了缺锌对大鼠股四头肌深层肌总蛋白质、ＤＮＡ、总ＲＮＡ、肌动蛋白（ＤＮａｓｅⅠ抑制法）和α－肌动蛋白ｍＲＮＡ（地高辛标记探针，Ｎｏｒｔｈｅｒｎ杂交）含量的影响。结果显示：缺锌时肌肉中总蛋白质、ＤＮＡ和肌动蛋白的相对含量变化不明显，总ＲＮＡ和α－肌动蛋白ｍＲＮＡ的含量明显减少。这提示，锌缺乏导致α－肌动蛋白的基因表达下降，可能在转录和翻译过程中影响骨骼肌肌动蛋白的合成速率。     

锌缺乏对大鼠骨骼肌α—肌动蛋白基因表达的影响

本文观察了缺锌对大鼠股四头肌深层肌总蛋白质、ＤＮＡ、总ＲＮＡ、肌动蛋白（ＤＮａｓｅＩ抑制法）和α－肌动蛋白ｍＲＮＡ（地高辛标记探针，Ｎｏｒｔｈｅｒｎ杂交）含量的影响。结果显示：缺锌时肌肉中总蛋白质、ＤＮＡ和肌动蛋白的相对含量变化不明显，总ＲＮＡ和α－肌动蛋白ｍＲＮＡ的含量明显减少。这提示，锌缺乏导致α－肌动蛋白的基因表达下降，可能在转录和翻译过程中影响骨骼肌肌动蛋白的合成速率。     

从三疣梭子蟹中检出白斑杆状病毒的实验报告

白斑病毒是目前严重危害养殖虾类的病毒之一，今年4月份以来，我市一些养殖虾塘的对虾因感染了白斑病毒而大量死亡，我们对与其混养的三疣梭子蟹体内的白斑病毒带毒情况进行了检测，现将实验结果报告如下：     

三疣梭子蟹中副溶血性弧菌定量风险评估探索

[目的]通过模拟三疣梭子蟹（Portunus trituberculatus,俗称“梭子蟹”）消费,针对其携带的副溶血性弧菌所致疾病进行微生物定量风险评估探索。[方法]参照国际食品法典委员会（CAC）推荐的风险评估程序评估,包括危害识别、危害特征描述、暴露评估和危险性特征描述,结合暴露评估模型的结果和序泊松剂量反应模型,推测由消费了被副溶血性弧菌污染的梭子蟹所致疾病发生的危险性。[结果]由消费了被副溶血性弧菌污染的梭子蟹所致发生疾病的危险性分别为冬季5．86×10^-9,春季2．71×10^-8,夏季1．46×10^-6,秋季5．23×10^-8。敏感性分析结果表明,市售梭子蟹贮存温度和体内副溶血性弧菌密度的对数值等因素,与所致疾病发生的危险性相关。采取降低零售期间的梭子蟹贮存温度、延长售后冷藏时间等控制措施,能够明显降低发病人数。[结论]该研究作为风险分析在食源性疾病监控中的应用探索,为开展微生物定量风险评估提供技术参考。     

食物蛋白质对量幼鼠脑核酸,蛋白质含量和超微结构的影响

本文研究了不同来源食物蛋白质对出生５及２６日龄Ｗｉｓｔａｒ大鼠脑ＤＮＡ，ＲＮＡ和蛋白质含量及脑超微结构的影响。结果表明，全蛋，鱼肉及补充蛋氨酸和牛磺酸后的大豆３者间，脑ＤＮＡ，ＲＮＡ和蛋白质含量无显著性差异（Ｐ＞０．０５），全谷组则均显著低于其它各组（Ｐ＜０．０５）。相关分析表明，食物蛋白质氨基酸评分与脑ＤＮＡ含量呈正相关（Ｐ＜０．０５）。透射电镜下观察到全谷组大脑皮质及海马区有神经元固缩，核锯齿     

食物蛋白质对幼鼠脑核酸、蛋白质含量和超微结构的影响

本文研究了不同来源食物蛋白质对出生５及２６日龄Ｗｉｓｔａｒ大鼠脑中ＤＮＡ、ＲＮＡ和蛋白质含量及脑超微结构的影响。结果表明：全蛋、鱼肉及补充蛋氨酸和牛磺酸后的大豆组３者间，脑ＤＮＡ、ＲＮＡ和蛋白质含量无显著性差异（Ｐ＞０．０５），全谷组则均显著低于其它各组（Ｐ＜０．０５）。相关分析表明，食物蛋白质氨基酸评分与脑ＤＮＡ含量呈正相关（Ｐ＜０．０５）。透射电镜下观察到全谷组大脑皮质及海马区有神经元固缩，核锯齿样变，线粒体肿胀、嵴断裂，粗面内质网扩张、核蛋白体颗粒脱落，神经毡区水肿等异常改变；而补充后的大豆组和全蛋组则结构正常。提示：在大鼠脑发育的快速增长期，脑细胞数及与蛋白质合成密切相关的膜性细胞器最易受到蛋白质营养不良的影响。     

Comparison of fatty acid and proximate compositions of the body and claw of male and female blue crabs (Callinectes sapidus) from different regions of the Mediterranean coast

Fatty acid and proximate compositions of the body and claw of male and female blue crabs from Akyatan Lagoon and Hurma strait were investigated. Male blue crab meat had a higher protein and fat content, and lower moisture and ash content, than that of the female from Akyatan Lagoon. Moreover, there were variations of protein and fat amounts in both female crab meats between Akyatan Lagoon and Hurma strait. The dominant saturated fatty acids were palmitic acid (16:0; range from ～12% to 15%) and stearic acid (18:0; range from ～7.5% to 16.1%) for all samples. The total monounsaturated fatty acid content in the body of female crabs from Akyatan Lagoon was higher than those of Hurma Strait (22.04% versus 7.55%). There were no statistically significant differences (P >0.05) between eicosapentaenoic acid concentrations in body meat of the male crab than those of female crab meat from Akyatan Lagoon (P<0.05). Docosahexaenoic acid contents were different between the body meat of male crabs from Akyatan Lagoon and those of female crabs from Hurma strait. The total n3 was detected as 27.33% in body meat whereas it was 24.39% in claw meat of the male crab from Akyatan Lagoon. Those values were almost similar in the body and claw meat of female crab from Akyatan Lagoon.     

Comparison of gender differences in biochemical composition and nutritional value of various edible parts of the blue swimmer crab

The nutritional value of various edible parts of the blue swimmer crab (Portunus pelagicus) was evaluated, and gender differences in terms of edible yield, proximate composition, amino acids, lipid classes and fatty acid content were compared. The results showed that females (44.3%) had a higher edible yield than males (35.9%) (P < 0.05). Although higher protein and lipid contents were detected in the meat and gonad of females, the males contained higher docosahexaenoic acid (DHA) (P < 0.05). Significant differences in fatty acid composition were also found among various edible parts and between genders (P < 0.05). For example, the meat was shown to have higher total highly unsaturated fatty acids (HUFA) (36–39%) than the hepatopancreas (16–18%) or gonads (16–24%). A balanced amino acid composition was found in both meat and gonads. The results obtained from the present study indicate that the meat and ovaries of the blue swimmer crab are one of the healthiest seafoods, and they are also suitable for making processed products.     

Nutrient levels of some foods of Eskimos from Artic Bay, N. W.T., Canada

Native food samples of caribou, seal, and arctic char were collected from resident Eskimos in Arctic Bay, N.W. T., and analyzed for nutrients. Caribou and seal meats were similar in protein and fat content in comparison with beef. Arctic char was above the average in protein and fat content for fish. Ascorbic acid was present in significant amounts only in baby seal liver. Thiamin, riboflavin, vitamin B12, folacin, and pantothenic acid content ranged from average to high for seal and carbiou meat, respectively, in comparison to published values for pork and beef. The vitamin B6 content of caribou meat was comparable to average values reported for pork and beef but was lower in seal meat. Baby seal liver contained similar levels of thiamin, riboflavin, vitamin B12, folacin, and pantothenic acid and less vitamin B6 than those reported for pork, beef, calf, and lamb liver. Arctic char was not appreciably different in these vitamins from other fish. The iron content of the Eskimo foods was higher than the meat group of the mixed Canadian diet. The macro mineral nutrients in these foods were comparable to those in beef and fish. The amino acid composition of caribou and seal meat was similar to beef, except that seal meat had a lower content of sulfur-containing amino acids and a much higher content of histidine. The sample of seal and arctic char were relatively high in concentrations of long-chain unsaturated fatty acids.     

Determination of digestible and available amino acids in meat meal using conventional and caecectomized cockerels or chick growth assays

1. The present study was designed to compare true digestible amino acid values for meat meal with available amino acid values. True digestible values were determined with a 48 h excreta collection assay using conventional (CONV) and caecectomized (CEC) cockerels. Available values for lysine, methionine and cystine were estimated by chick growth assays. 2. True digestibilities of all sixteen measured amino acids (expressed as a proportion of the total) were lower for CEC than for CONV cockerels, with the average difference being approximately 0.10. 3. Chick growth assays based on total weight gain indicated that the availabilities of amino acids expressed as a proportion of the total amino acids in meat meal were: 0.70 for lysine, 0.75 for methionine and 0.48 for cystine. Partitioning weight gains to reflect only growth attributable to supplemental crystalline amino acid or meat meal intake consistently yielded higher availability values than when total weight gains were used. 4. True digestibility values determined with CEC cockerels were in better agreement with chick available values than were true digestibility values determined with CONV cockerels. 5. The amounts of amino acids present in the caeca of meat meal-fed CONV cockerels at 48 h after feeding were small when compared with those levels voided in the excreta and those levels consumed in the feed. 6. Multiple regression analyses of excreta and caecal amino acid profiles at 12 and 48 h after feeding suggested that significant amounts of non-digested dietary amino acids flowed into the caeca and were subsequently metabolized by the caecal microflora.     

Chemical characteristics of blesbok (Damaliscus dorcas phillipsi) meat

The aim of this study was to describe the chemical composition of blesbok meat as influenced by region and sex. M. longissimus dorsi from both sexes of adult blesbok from different regions (Maria Moroka, Gariep, Qua-Qua and Rustfontein in the Free State Province, South Africa) were measured for chemical composition, cholesterol, fatty acid, amino acid and mineral contents. Sex had no influence on any of the chemical components evaluated. Region had an effect (P<0.05) on lipid (1.01%) and individual amino acid contents. The saturated fatty acids palmitic acid (16.36%) and stearic acid (26.08%) were found to be the main fatty acids in blesbok meat. Blesbok meat has a ratio of polyunsaturated to saturated fatty acids of 0.92. Cholesterol content (52.76 mg 100 g⁻¹ edible portion) is similar to that of other red meat species. Values for amino acids were in general higher, and for minerals lower, than the values reported for meat from two other African ungulates that are harvested for meat, the common duiker and the impala. Meat from the blesbok can be described as a red meat with a favourable fatty acid profile, and relatively low lipid and cholesterol contents.     

Comparison of the nutrient composition,biogenic amines and selected functional parameters of meat from different parts of Nile crocodile (Crocodylus niloticus)

The aim of the study was to compare nutritional parameters (contents of fat, protein and the individual amino acids), biogenic amines (histamine, tyramine, phenylethylamine, tryptamine, putrescine, cadaverine, spermidine and spermine) content, selected functional properties (colour and textural properties) and pH values of six parts of crocodile carcass (tail dorsal – TD, tail ventral – TV, neck – N, shoulder – S, leg – L and cheek – C). The individual parts of the crocodile carcass showed different values of nutritional parameters. TD and C had the highest values of Essential Amino Acid Index (104–126). Valine, threonine and leucine were determined as limiting amino acids in individual parts of the crocodile carcass. The content of biogenic amines was very low. These results will provide crocodile meat producers as well as consumers with new and useful information about the nutritional value of this meat and its relevance for nutrition.     

Lipid and protein quality of common pheasant (Phasianus colchicus) reared in semi-extensive conditions

Common pheasant (Phasianus colchicus) is a species with potential to produce high quality meat. Rearing these birds in semi-extensive regime for other purposes than just for hunting has drawn producers’ attention. This study aimed to evaluate the lipid and protein composition of breast and leg meat from male and female pheasant. Meat portions exhibited significant differences between total lipid (1.3 and 3.5 g/100 g), total cholesterol contents (0.5 and 0.57 mg/g), fatty acids profile, protein content (89 and 82% dry weight) and amino acids profile, not related with sex. The amino acids content tended to be slightly higher in leg, being comparable to farmed pheasants. Lysine was the prevailing essential amino acid (EAA) in both portions, which are also an exceptional arginine source. Pheasant meat is an interesting source of high quality lean protein, being a healthier alternative to other frequently consumed meats.     

Chemical composition of Atlantic spider crab Maja brachydactyla: Human health implications

The Atlantic spider crab Maja brachydactyla is highly appreciated and widely consumed in Southern European countries. Because there is a lack of nutritional information concerning this species, this study aimed to characterize the chemical composition of muscle, hepatopancreas and gonads of M. brachydactyla and to analyze the health implications for consumers. All tissues were valuable sources of high quality proteins, amino acids (e.g. glutamic acid, aspartic acid, arginine, leucine and taurine) and macro and trace elements (e.g. Na, Cl, Cu, Zn and Se). Muscle and gonads were particularly richer in essential polyunsaturated fatty acids (e.g. 20:5n-3, 22:6n-3), and had lower fat, calories, Ca, Fe, Cd, saturated and monounsaturated fatty acids than hepatopancreas. Low to moderate cholesterol values were found in all tissues. Consequently, the consumption of the muscle and gonads of Atlantic spider crab is adequate for cholesterol-restricted, low fat, balanced and safe meat diets to meet consumers’ requirements. In contrast, hepatopancreas consumption is not recommended in such diets due to the high levels of fat, energy, Cd, and saturated and monounsaturated fatty acids.     

Amino acid profile of foods from the Portuguese Total Diet Pilot Study

The amino acid content of foods commonly consumed by specific populations is rarely measured systematically, especially if we take into account the different ways that foods are usually processed or cooked. The objective of this study is to evaluate the amino acid profile of the representative foods on the Portuguese diet, with a particular focus on indispensable amino acids. We also aim to assess the amino acid intake of the population and the most common sources of amino acids within the Portuguese diet. To achieve these goals, the amino acid intake of Portuguese adults was assessed combining data of food consumption with the food analysis data from samples collected according to the Total Diet Study methodologies. Results of the amino acid profiles of food groups typically consumed in Portugal are reported in this paper. We found that red meat consumption is the most common source of amino acids of the Portuguese population, followed by white meat and fish. The main contribution of individual portions to the recommended intakes of essential amino acids were: cheese, 88%88 %; red meat, 83 %; fatty fish, 81 % and seitan with 74 %. This data could be used to show alternative amino acid sources within commonly consumed foods.     

Nutritional composition of Mutton bird (Puffinus griseus) meat

Mutton birds (Puffinus griseus) are wild seabird chicks traditionally harvested by Maori but available commercially for seasonal consumption in New Zealand. Little information is available on the nutritional content of the meat from these birds. Proximate analysis and amino and fatty acid composition of Mutton bird breast meat (MBBM) were measured over two harvesting seasons, 2007 and 2008. Protein content was lower, and fat and ash contents were higher (P < 0.05) in meat from birds harvested in 2008 (18.5, 13.0 and 11.7%, respectively) compared with that from 2007 (20.3, 11.8 and 10.3%, respectively). Higher lysine concentrations and lower proline, cysteine and methionine were found in MBBM compared with literature values for beef, lamb and pork. The essential amino acid content in Mutton bird (41.7 and 38.4% for 2008 and 2007, respectively) was slightly lower than those reported for common meats (42–43%). Palmitic, arachidonic, DHA, stearic, EPA, and oleic were the major fatty acids (FA) detected in MBBM and accounted for approximately 60% of the FA. The cholesterol concentration was not affected by season. Seasonal variations MBBM existed which may be of little nutritional consequence but might be a useful indicator for ecological events including changing feed availability.