Oxidative Stability And Quality Traits Of n-3 Pufa Enriched Chicken Meat

A total of 360 broilers, female Cobb 500, were fed from 21 d to slaughter (46 d) a commercial diet supplemented with 0, 0.5 or 1% Schizochitrium sp. marine algae, as dietary source of n-3 PUFA. Meat with the highest n-3 PUFA content showed a reduced lipid stability, particularly in breast, while the organoleptic properties evaluated in drumsticks were not affected by the dietary treatment. Breast colour was deeper in the group receiving the highest algal supplementation

Fatty acid composition and productive traits of broiler fed diets containing conjugated linoleic acid

Abstract An experiment was carried out to evaluate the transfer of dietary CLA to broiler chicken tissues (breast, drumstick meat, skin, and abdominal fat) and its effect on productive traits and on carcass yields of birds. Cobb 500 females (n=360), divided into three groups, received from 22 d to slaughtering age (47 d) a grower diet supplemented with 2% conjugated linoleic acid (CLA) source containing 60% CLA methyl esters (CLA2) or 4% CLA source (CLA4). The control group had no supplementation. The addition of CLA source to chicken diet decreased the content of monounsaturated fatty acid (MUFA) (oleic and palmitoleic acids) in breast and drumstick meat. The deposition of CLA in muscles significantly increased as the dietary CLA increased, whereas only little amounts of CLA were detected in the control group. Arachidonic acid (ARA) content was significantly depressed and linearly related to the addition of CLA to the chicken diet. Other non-CLA polyunsaturated fatty acids (PUFA) were little affected by the dietary CLA supplementation. Saturated fatty acids (myristic and stearic acids) significantly increased about 30% in abdominal fat pad of both treated groups enhancing the firmness of abdominal fat. Productive performances-as well as carcass yields-were similar across dietary treatment of birds

Constraining modifications of black hole perturbation potentials near the light ring with quasinormal modes

In modified theories of gravity, the potentials appearing in theSchr\"odinger-like equations that describe perturbations of non-rotating blackholes are also modified. In this paper we ask: can these modifications beconstrained with high-precision gravitational-wave measurements of the blackhole's quasinormal mode frequencies? We expand the modifications in a smallperturbative parameter regulating the deviation from the general-relativisticpotential, and in powers of $M/r$. We compute the quasinormal modes of themodified potential up to quadratic order in the perturbative parameter. Then weuse Markov-chain-Monte-Carlo (MCMC) methods to recover the coefficients in the$M/r$ expansion in an ``optimistic'' scenario where we vary them one at a time,and in a ``pessimistic'' scenario where we vary them all simultaneously. Inboth cases, we find that the bounds on the individual parameters are notrobust. Because quasinormal mode frequencies are related to the behavior of theperturbation potential near the light ring, we propose a different strategy.Inspired by Wentzel-Kramers-Brillouin (WKB) theory, we demonstrate that thevalue of the potential and of its second derivative at the light ring can berobustly constrained. These constraints allow for a more direct comparisonbetween tests based on black hole spectroscopy and observations of black hole`shadows'' by the Event Horizon Telescope and future instruments.<br

Screened hybrid functional applied to 3d^0-->3d^8 transition-metal perovskites LaMO3 (M=Sc-Cu): influence of the exchange mixing parameter on the structural, electronic and magnetic properties

We assess the performance of the Heyd-Scuseria-Ernzerhof (HSE) screened hybrid density functional scheme applied to the perovskite family LaMO3 (M=Sc-Cu) and discuss the role of the mixing parameter alpha (which determines the fraction of exact Hartree-Fock exchange included in the density functional theory (DFT) exchange-correlation functional) on the structural, electronic, and magnetic properties. The physical complexity of this class of compounds, manifested by the largely varying electronic characters (band/Mott-Hubbard/charge-transfer insulators and metals), magnetic orderings, structural distortions (cooperative Jahn-Teller like instabilities), as well as by the strong competition between localization/delocalization effects associated with the gradual filling of the t_2g and e_g orbitals, symbolize a critical and challenging case for theory. Our results indicates that HSE is able to provide a consistent picture of the complex physical scenario encountered across the LaMO3 series and significantly improve the standard DFT description. The only exceptions are the correlated paramagnetic metals LaNiO3 and LaCuO3, which are found to be treated better within DFT. By fitting the ground state properties with respect to alpha we have constructed a set of 'optimum' values of alpha from LaScO3 to LaCuO3: it is found that the 'optimum' mixing parameter decreases with increasing filling of the d manifold (LaScO3: 0.25; LaTiO3 & LaVO3: 0.10-0.15; LaCrO3, LaMnO3, and LaFeO3: 0.15; LaCoO3: 0.05; LaNiO3 & LaCuO3: 0). This trend can be nicely correlated with the modulation of the screening and dielectric properties across the LaMO3 series, thus providing a physical justification to the empirical fitting procedure.Comment: 32 pages, 29 figure

oxidative stability and sensory and functional properties of eggs from laying hens fed supranutritional doses of vitamins e and c

Abstract This study evaluated the effects of two dietary doses of vitamins E and C supplemented separately and together, on the content of vitamin E in the yolk, on the lipid stability of fresh and stored eggs, and on their sensory and functional properties. Hy-Line Brown hens (n = 216) received a basal diet for 8 wk supplemented with 100 or 200 mg DL-alpha-tocopheryl acetate (E100 or E200, respectively)/kg, 500 or 1,000 mg ascorbic acid (C500 and C1000, respectively)/kg, or 100 mg DL-alpha-tocopheryl acetate plus 500 mg ascorbic acid (E100+C500)/kg, whereas the control group received no supplementation. Fresh eggs and eggs stored 30,60, and 90 d at 4 C or stored 28 d at room temperature were analyzed for vitamin E content and TBA-reactive substances (TBARS). We also evaluated functional properties of fresh and cooked eggs and sensory properties of boiled and scrambled eggs. The yolk content of vitamin E depended on the level of dietary addition and decreased after 90 d of storage at 4 C or after 28 d at 25 C. Vitamin supplementation had no effect on fresh or refrigerated eggs, whereas 4 wk of storage at room temperature increased TBARS in the control and the group supplemented with the highest doses of vitamins. Ascorbic acid improved Haugh units and elasticity of albumen gels, whereas cohesiveness and hardness of yolk, albumen and whole-egg gels were not affected by dietary treatment. Panelists were not able to distinguish treated eggs from control eggs

Insights into the Structural Conformations of the Tau Protein in Different Aggregation Status

Tau is a protein characterized by large structural portions displaying extended conformational changes. Unfortunately, the accumulation of this protein into toxic aggregates in neuronal cells leads to a number of severe pathologies, collectively named tauopathies. In the last decade, significant research advancements were achieved, including a better understanding of Tau structures and their implication in different tauopathies. Interestingly, Tau is characterized by a high structural variability depending on the type of disease, the crystallization conditions, and the formation of pathologic aggregates obtained from in vitro versus ex vivo samples. In this review, we reported an up-to-date and comprehensive overview of Tau structures reported in the Protein Data Bank, with a special focus on discussing the connections between structural features, different tauopathies, different crystallization conditions, and the use of in vitro or ex vivo samples. The information reported in this article highlights very interesting links between all these aspects, which we believe may be of particular relevance for a more informed structure-based design of compounds able to modulate Tau aggregation

A new correlator in quantum spin chains

We propose a new correlator in one-dimensional quantum spin chains, the $s-$Emptiness Formation Probability ($s-$EFP). This is a natural generalization of the Emptiness Formation Probability (EFP), which is the probability that the first $n$ spins of the chain are all aligned downwards. In the $s-$EFP we let the spins in question be separated by $s$ sites. The usual EFP corresponds to the special case when $s=1$, and taking $s>1$ allows us to quantify non-local correlations. We express the $s-$EFP for the anisotropic XY model in a transverse magnetic field, a system with both critical and non-critical regimes, in terms of a Toeplitz determinant. For the isotropic XY model we find that the magnetic field induces an interesting length scale.Comment: 6 pages, 1 figur

effects of dietary vitamin e on the quality of table eggs enriched with n 3 long chain fatty acids

Abstract Because of the proposed cardioprotective benefits of n-3 fatty acids and vitamin E, a trial was carried out to investigate the possibility of enriching eggs with n-3 fatty acid and vitamin E added to the hen's diet. One hundred ninety-two Hy-Line Brown hens, 39-wk-old, were divided into eight groups: four groups received the basal diet supplemented with 3% lard and four doses of dl-alpha-tocopheryl acetate (0, 50, 100, and 200 ppm), whereas the diets of the other groups were supplemented with 3% of fish oil and the same doses of vitamin E. The performances of the hens and egg weights were not affected either by the type of lipid supplement or by the vitamin level. The treatment with fish oil caused a dramatic increase (

Dietary conjugated linoleic acid supplementation of laying hen: effects on egg fatty acids composition and quality.

In order to assess the effect of dietary supplementation of conjugated linoleic acid (CLA) on fatty acid composition and egg quality, a study was carried out on three groups of laying hens, each of 9 subjects, fed diets supplemented with 0, 1.25 and 2.5% CLA. Increasing CLA concentration in diet, yolk CLA concentration increased from 0.15 (Control) to 6.04 and 11.73 mg/kg (CLA 1.25 and CLA 2.50, respectively). The most representative isomer was cis-9, trans-11. The saturated fatty and monounsaturated fatty acid in yolk increased and decreased, respectively, with CLA supplementation. Egg yield and quality traits did not show any significant difference among groups