Influence of flock treatment with the antibiotic tylosin on poultry meat quality: results of a preliminary experiment

The veterinary antibiotic tylosin was administered to broilers at sub-therapeutic and therapeutic levels to study its effect on the quality of poultry breast meat. No statistically significant differences were observed in moisture content, pH, drip loss, colour and extent of lipid oxidation between the breast meat from treated and not treated birds. However, the cooking loss of the meat from the birds administered tylosin was significantly higher than that from the not treated ones. Additionally, the mean shear force of the breast meat was significantly lower for the sub-therapeutically treated broilers than for the not treated and the therapeutically treated ones. It was concluded that the level at which tylosin was administered to the broilers affected the quality of the breast meat, particularly its textural properties

Research and Design of a Routing Protocol in Large-Scale Wireless Sensor Networks

无线传感器网络，作为全球未来十大技术之一，集成了传感器技术、嵌入式计算技术、分布式信息处理和自组织网技术，可实时感知、采集、处理、传输网络分布区域内的各种信息数据，在军事国防、生物医疗、环境监测、抢险救灾、防恐反恐、危险区域远程控制等领域具有十分广阔的应用前景。 本文研究分析了无线传感器网络的已有路由协议，并针对大规模的无线传感器网络设计了一种树状路由协议，它根据节点地址信息来形成路由，从而简化了复杂繁冗的路由表查找和维护，节省了不必要的开销，提高了路由效率，实现了快速有效的数据传输。 为支持此路由协议本文提出了一种自适应动态地址分配算——ADAR（AdaptiveDynamicAddre...As one of the ten high technologies in the future, wireless sensor network, which is the integration of micro-sensors, embedded computing, modern network and Ad Hoc technologies, can apperceive, collect, process and transmit various information data within the region. It can be used in military defense, biomedical, environmental monitoring, disaster relief, counter-terrorism, remote control of haz...学位：工学硕士院系专业：信息科学与技术学院通信工程系_通信与信息系统学号：2332007115216

Omecamtiv mecarbil in chronic heart failure with reduced ejection fraction, GALACTIC‐HF: baseline characteristics and comparison with contemporary clinical trials

Aims: The safety and efficacy of the novel selective cardiac myosin activator, omecamtiv mecarbil, in patients with heart failure with reduced ejection fraction (HFrEF) is tested in the Global Approach to Lowering Adverse Cardiac outcomes Through Improving Contractility in Heart Failure (GALACTIC‐HF) trial. Here we describe the baseline characteristics of participants in GALACTIC‐HF and how these compare with other contemporary trials. Methods and Results: Adults with established HFrEF, New York Heart Association functional class (NYHA) ≥ II, EF ≤35%, elevated natriuretic peptides and either current hospitalization for HF or history of hospitalization/ emergency department visit for HF within a year were randomized to either placebo or omecamtiv mecarbil (pharmacokinetic‐guided dosing: 25, 37.5 or 50 mg bid). 8256 patients [male (79%), non‐white (22%), mean age 65 years] were enrolled with a mean EF 27%, ischemic etiology in 54%, NYHA II 53% and III/IV 47%, and median NT‐proBNP 1971 pg/mL. HF therapies at baseline were among the most effectively employed in contemporary HF trials. GALACTIC‐HF randomized patients representative of recent HF registries and trials with substantial numbers of patients also having characteristics understudied in previous trials including more from North America (n = 1386), enrolled as inpatients (n = 2084), systolic blood pressure < 100 mmHg (n = 1127), estimated glomerular filtration rate < 30 mL/min/1.73 m2 (n = 528), and treated with sacubitril‐valsartan at baseline (n = 1594). Conclusions: GALACTIC‐HF enrolled a well‐treated, high‐risk population from both inpatient and outpatient settings, which will provide a definitive evaluation of the efficacy and safety of this novel therapy, as well as informing its potential future implementation

Lipid oxidation of Dutch style semi-dry fermented sausages prepared with beef and ostrich meat enriched with encapsulated linseed, algal and fish oils.

las salchichas fermentadas semi secas tipo Holandesas fueron preparadas con aceites encapsulados de linaza, alga, y pescado, como sustitutos de la grasa dorsal del cerdo, y para aumentar los niveles de ácidos grasos poliinsaturados (especialmente los omega 3 o n-3). Las carnes de res y avestruz fueron utilizadas como ingrediente cárnico. La oxidación lipídica fue estudiada hasta los 60 días de almacenamiento del producto a 7 °C en una atmósfera modificada con un contenido de 63 % de oxígeno. El valor de peróxido (PV), las sustancias reactivas al ácido tiobarbitúrico (TBARS) y el hexanal fueron medidos como marcadores de oxidación y deterioro del producto. La evaluación sensorial fue llevada a cabo al final de los 60 días de almacenamiento por un panel entrenado de 11 miembros. El valor de peróxido disminuyó a los 60 días de almacenamiento bajo estas condiciones, debido a la inestabilidad de los peróxidos, generando productos secundarios de la oxidación, lo cual resultó en el incremento de las sustancias reactivas al ácido tiobarbitúrico y hexanal. La evaluación sensorial estuvo acorde con los valores obtenidos en los análisis de oxidación, encontrándose puntuaciones bajas en la aceptación de la mayoría de los productos después de los 60 días de almacenamiento, como resultado de la aparición de olor a pescado originado por la oxidación de los ácidos grasos n-3. La incorporación de carne de avestruz contribuyó a disminuir el contenido de grasa total y la adición de aceites con ácidos grasos n-3 incrementó el contenido de ácidos grasos poliinsaturados en el producto, haciendo disminuir a la vez, el contenido de ácidos grasos saturados. Sin embargo, este incremento en los ácidos grasos poliinsturados y el tipo de carne empleada en la elaboración de salchichas fermentadas tipo holandesas afectó negativamente la preservación del producto durante el almacenamiento debido a la susceptibilidad de estos a las reacciones de oxidación causando deterioro y pérdida de calidad del producto

Lipid oxidation of Dutch style semi-dry fermented sausages prepared with beef and ostrich meat enriched with encapsulated linseed, algal and fish oils.

las salchichas fermentadas semi secas tipo Holandesas fueron preparadas con aceites encapsulados de linaza, alga, y pescado, como sustitutos de la grasa dorsal del cerdo, y para aumentar los niveles de ácidos grasos poliinsaturados (especialmente los omega 3 o n-3). Las carnes de res y avestruz fueron utilizadas como ingrediente cárnico. La oxidación lipídica fue estudiada hasta los 60 días de almacenamiento del producto a 7 °C en una atmósfera modificada con un contenido de 63 % de oxígeno. El valor de peróxido (PV), las sustancias reactivas al ácido tiobarbitúrico (TBARS) y el hexanal fueron medidos como marcadores de oxidación y deterioro del producto. La evaluación sensorial fue llevada a cabo al final de los 60 días de almacenamiento por un panel entrenado de 11 miembros. El valor de peróxido disminuyó a los 60 días de almacenamiento bajo estas condiciones, debido a la inestabilidad de los peróxidos, generando productos secundarios de la oxidación, lo cual resultó en el incremento de las sustancias reactivas al ácido tiobarbitúrico y hexanal. La evaluación sensorial estuvo acorde con los valores obtenidos en los análisis de oxidación, encontrándose puntuaciones bajas en la aceptación de la mayoría de los productos después de los 60 días de almacenamiento, como resultado de la aparición de olor a pescado originado por la oxidación de los ácidos grasos n-3. La incorporación de carne de avestruz contribuyó a disminuir el contenido de grasa total y la adición de aceites con ácidos grasos n-3 incrementó el contenido de ácidos grasos poliinsaturados en el producto, haciendo disminuir a la vez, el contenido de ácidos grasos saturados. Sin embargo, este incremento en los ácidos grasos poliinsturados y el tipo de carne empleada en la elaboración de salchichas fermentadas tipo holandesas afectó negativamente la preservación del producto durante el almacenamiento debido a la susceptibilidad de estos a las reacciones de oxidación causando deterioro y pérdida de calidad del producto

Biochemical and volatile organic compound profile of European flat oyster (Ostrea edulis) and Pacific cupped oyster (Crassostrea gigas) cultivated in the Eastern Scheldt and Lake Grevelingen, the Netherlands

The aim of this study was to evaluate the effect of two important different geographical cultivation areas in the Netherlands (Eastern Scheldt and Lake Grevelingen) on the volatile organic compound (VOC) profile of European flat oyster (Ostrea edulis) and Pacific cupped oyster (Crassostrea gigas). Market size oysters were analyzed for biochemical composition (dry matter, ash, protein, lipid content and fatty acid profile) and VOCs from samples harvested in January and February. Significant differences in fatty acids and in VOC content were observed between the oyster species. The European flat oyster was found to have a higher level of unsaturated fatty acids in comparison with Pacific cupped oysters. The main VOC in the European flat oyster was found to be 3-cyclohexene-1-ethanol while 1,5-octadien-3-ol was the main VOC in the Pacific cupped oyster. Principle component analysis (PCA) not only showed separation between oyster species, but also between oysters originating from different cultivation areas as well as oysters harvested at different time intervals.</p

Quality perception, purchase intention, and the impact of information on the evaluation of refined Pacific cupped oysters (Crassostrea gigas) by Dutch consumers

BACKGROUND: Oyster refinement using land-based pond systems is a new activity in the Dutch oyster sector. It increases the oyster's tissue weight and changes its sensorial properties. However, the response of Dutch consumers towards refined oysters is unknown. The research aim was to gain insight into the importance of oyster quality parameters, drivers for oyster consumption, and acceptance of refined oysters by Dutch consumers, taking into account the information given to them about the product and process. RESULTS: Taste, texture, and odor are the most important oyster quality characteristics for Dutch consumers. The outcome of questionnaires showed that willingness to buy and pay is influenced by factors such as the oysters' country of origin, cultivation area, and flavor profile. Refinement did not affect willingness to buy and pay. Furthermore Dutch consumers seem to have a preference for the flavor profile of refined oysters. Consumer evaluation showed that refined Pacific cupped oysters were perceived as sweeter compared with non-refined oysters. When information on the cultivation process was disclosed, overall appreciation of refined oysters by consumers increased. CONCLUSION: New insights in the importance of oyster quality characteristics for Dutch consumers are generated that can be used in the development of refined Pacific cupped oysters.</p

The effect of algae diets ( Skeletonema costatum and Rhodomonas baltica ) on the biochemical composition and sensory characteristics of Pacific cupped oysters ( Crassostrea gigas ) during land-based refinement

Oyster refinement, a common practice in France, is aimed at increasing the weight of oyster tissue and influencing the taste properties of the refined oysters. Refinement usually takes place in land-based systems where the oysters are fed with relatively high concentrations of microalgae. In this study the impact of feeding Skeletonema costatum and Rhodomonas baltica on the biochemical composition and sensory characteristics of Pacific cupped oysters (Crassostrea gigas) from the Eastern Scheldt during land-based refinement was studied. After a feeding period of four and seven weeks market-sized oysters were sampled for the analysis of fatty acids, free amino acids and volatile organic compounds and for a sensory evaluation by consumers and an expert panel. The algae Skeletonema costatum showed a lower ∑ PUFA, ∑ n − 3, ∑ n − 6, C18:2n6, C18:3n3, C18:4n3, C22:6n3 content as compared with Rhodomonas baltica. These differences were also reflected in the fatty acid profile of the oysters fed with the corresponding algae diets. Furthermore, general linear model and principal component analysis showed marked differences in free amino acids and volatile organic compound content between Skeletonema, Rhodomonas fed oysters and reference oysters. For example, threonine, glutamine, leucine, histidine, (E)-2-hexenal, (E)-2octenal, (E)-2-octen-1-ol, (E,E)-2,4-octadien-1-ol, (E,Z)-3,6-nonadien-1-ol and (Z,E)-2,6-nonadienal contents were higher in Skeletonema fed oysters compared to Rhodomonas fed oysters. Sensory differences between the experimental oyster groups were shown. Skeletonema fed Pacific cupped oysters were characterized by a stronger seaweed flavor, higher perceived sweetness and a firmer texture in comparison with Rhodomonas fed oysters. Naïve consumers were only able to differentiate between Rhodomonas fed oysters and reference oysters

A study on the use of empirical models to predict the formation of acrylamide in potato crisps

The formation of acrylamide in potato crisps was fitted by empirical mathematical models. Potato slices were fried under the same experimental conditions for different times. Besides the content of precursors in the raw potato slices, acrylamide and water content in the potato crisps were quantified after predetermined times (2-6 min). The temperature developments in the surrounding oil and outer cell layer of the potato slices were monitored, giving more insight in the frying process and making future comparisons between studies possible. The pattern found for the formation of acrylamide, which was similar to earlier studies, was fitted to three empirical models. Statistical methods were used to compare the performance of the models, with the "Logistic-Exponential" and "Empirical" model performing equally well. The obtained model parameters were in the range of earlier reported studies, although this comparison is not unequivocal as the experimental conditions differed between studies. The precision of parameter estimates was problematic; this should be improved by better experimental design. Nevertheless, the approach of this study will make it possible to truly compare acrylamide formation patterns and model parameters in the future, with the ability to develop a tool to predict acrylamide formation in potato crisps