Composición en ácidos grasos y colesterol de los lípidos de yema de huevo enriquecida mediante modificación de la dieta de gallinas con aceite de pescado y linaza

The effects of fish oil and flaxseed in the diets of laying hens on the cholesterol and fatty acid composition of egg lipids were studied. Isa-White laying hens and five experimental diets were used. The first diet was used as the control. Fish oil (1.5%), flaxseed (4.32% and 8.64) or both of them (1.5% fish oil and 4.32% flaxseed) were added to the others and hens were fed for 30 and 60 days. The cholesterol and fatty acid composition of the yolks were determined. No significant difference (pSe han estudiado los efectos producidos por la presencia de aceite de pescado y linaza, en la dieta de gallinas ponedoras, sobre la composición en colesterol y ácidos grasos de los lípidos del huevo. Se han utilizado gallinas ponedoras Isa-White y cinco tipos de dietas experimentales. La primera dieta fue usada como control. Se añadió aceite de pescado (1.5%), linaza (4.32% y 8.64) o ambos (1.5% aceite de pescado y 4.32% linaza) a las otras dietas y se alimentó a las gallinas durante 30 y 60 días, determinándose la composición en colesterol y ácidos grasos de las yemas. No se encontró diferencia significativa (

Efficient Chemical Sensing by Coupled Slot SOI Waveguides

A guided-wave chemical sensor for the detection of environmental pollutants or biochemical substances has been designed. The sensor is based on an asymmetric directional coupler employing slot optical waveguides. The use of a nanometer guiding structure where optical mode is confined in a low-index region permits a very compact sensor (device area about 1200 μm2) to be realized, having the minimum detectable refractive index change as low as 10-5. Silicon-on-Insulator technology has been assumed in sensor design and a very accurate modelling procedure based on Finite Element Method and Coupled Mode Theory has been pointed out. Sensor design and optimization have allowed a very good trade-off between device length and sensitivity. Expected device sensitivity to glucose concentration change in an aqueous solution is of the order of 0.1 g/L

The fatty acid and cholesterol composition of enriched egg yolk lipids obtained by modifying hens’ diets with fish oil and flaxseed

The effects of fish oil and flaxseed in the diets of laying hens on the cholesterol and fatty acid composition of egg lipids were studied. Isa-White laying hens and five experimental diets were used. The first diet was used as the control. Fish oil (1.5%), flaxseed (4.32% and 8.64) or both of them (1.5% fish oil and 4.32% flaxseed) were added to the others and hens were fed for 30 and 60 days. The cholesterol and fatty acid composition of the yolks were determined. No significant difference (p<0.05) was found in the cholesterol content of the yolks due to diets except the diet containing 8.64% flaxseed. Total saturated fatty acid content was decreased in all diets compared to the control diet. Total n-3 fatty acid content was significantly greater for all diets. The predominant change in flaxseed containing diets was found in linolenic acid content. Eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid content of all diets was significantly greater.<br><br>Se han estudiado los efectos producidos por la presencia de aceite de pescado y linaza, en la dieta de gallinas ponedoras, sobre la composición en colesterol y ácidos grasos de los lípidos del huevo. Se han utilizado gallinas ponedoras Isa-White y cinco tipos de dietas experimentales. La primera dieta fue usada como control. Se añadió aceite de pescado (1.5%), linaza (4.32% y 8.64) o ambos (1.5% aceite de pescado y 4.32% linaza) a las otras dietas y se alimentó a las gallinas durante 30 y 60 días, determinándose la composición en colesterol y ácidos grasos de las yemas. No se encontró diferencia significativa (p<0.05) debida a las dietas en el contenido de colesterol de las yemas excepto en la que contenía 8.64% de linaza. El contenido total de ácidos grasos saturados disminuyó en todas las dietas en comparación con la dieta control. El contenido total de ácidos grasos n-3 fue significativamente mayor en todas las dietas. El cambio predominante en las dietas que contenían linaza se encontró en el contenido de ácido linolénico. El contenido de los ácidos eicosapentaenoico, docosapentaenoico y docosahexaenoico de todas las dietas fue significativamente mayor

How prescription methods are used in home exercise programmes

Objectives: This study explored how patients with back and knee pain perceived a home exercise programme consisting of isometric and isotonic components using three different prescription methods - brochure, verbal and non-verbal videotapes. Patients and methods: Thirty patients with non-specific low-back pain and knee pain were referred to the physical therapy department for exercise therapy. Subjects were randomly assigned to brochure group, non-verbal group, and verbal videotape group. Each group performed the isometric and isotonic exercises according to assigned instructions. An Exercise Assessment Scale was also developed to measure exercise performance for this study. Results: All demographic parameters were homogeneous in three groups. Isotonic exercises were more effective than isometric exercises in all three prescription methods. The Exercise Assessment Scale showed that the starting positions to both isometric and isotonic exercises were the same and correct in all three prescription conditions. Range of motion and planes of movement were perceived better by the patients during isotonic exercises than those of isometric exercises. In all groups, isotonic exercise compensation scores were higher than the isometric exercises scores. Conclusions: Verbal videotape exercise instructions and dynamic modelling (videotaped) were slightly better than other instructions and static modelling (brochure). The instruction of therapeutic exercises with periodic supervision in physiotherapy out-patient clinics appears to be adequate in assisted home exercise programmes. © W.S. Mimey & Son Ltd 2007