Finishing the euchromatic sequence of the human genome

The sequence of the human genome encodes the genetic instructions for human physiology, as well as rich information about human evolution. In 2001, the International Human Genome Sequencing Consortium reported a draft sequence of the euchromatic portion of the human genome. Since then, the international collaboration has worked to convert this draft into a genome sequence with high accuracy and nearly complete coverage. Here, we report the result of this finishing process. The current genome sequence (Build 35) contains 2.85 billion nucleotides interrupted by only 341 gaps. It covers ∼99% of the euchromatic genome and is accurate to an error rate of ∼1 event per 100,000 bases. Many of the remaining euchromatic gaps are associated with segmental duplications and will require focused work with new methods. The near-complete sequence, the first for a vertebrate, greatly improves the precision of biological analyses of the human genome including studies of gene number, birth and death. Notably, the human enome seems to encode only 20,000-25,000 protein-coding genes. The genome sequence reported here should serve as a firm foundation for biomedical research in the decades ahead

Processing of Poultry Byproducts and Their Utilization in Feeds

Excerpts from the report Introduction: The trend in poultry processing toward centralization and production of ready-to-cook-or-serve products has placed increasing emphasis on waste disposal and recovery of byproducts. Some of this centralization has resulted from building high-capacity processing plants to take advantage of mass production methods, but a great part has resulted from concentration of plants within certain areas. While this centralization has intensified the problem of disposal of poultry wastes, it has been at the same time a strong factor in the development of poultry byproducts, because the amount of waste has been sufficient to attract rendering concern. The bulletin is presented in two parts. Part I deals primarily with the effects of processing variables on the chemical and physical properties and is based largely on work conducted at Western Utilization Research and Development Division, U.S. Department of Agriculture. Part II is concerned with the effects of the same variables on nutritional properties and with overall nutritional evaluation. It was prepared at Ohio State University and is based in part on work conducted there and at Clemson Agricultural College