作者机构：
[沈维军] College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;[姜雅慧] College of Biological Sciences, China Agricultural University, Beijing 100193, China;[孙鹏; 包万华; 王加启; 姜雅慧; 金恩望; 卜登攀; 沈维军; 史浩亭] Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
通讯机构：
Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, China
摘要：
Chromium as a beneficial element occasionally was indicated by more and more investigations reported.Trivalent chromium (Cr Ⅲ) has been accepted as an essential element for 30 years which can affect on the growth performance, carcass characteristics, pork quality, reproduction and tissue deposition of domestic animals when fed with Cr (Ⅲ) supplementation in diet through changes protein, nucleic acid and lipid metabolism.Chromium is found in GTF-like forms in the livers of mammals given inorganic chromium, but this could reflect the manifold effects of insulin rather than further biochemical roles for chromium.Moreover some by contraries reported Cr (Ⅲ) appeared not to be an essential element, and its potential effects on domestic animals might be considered pharmacological.Limited research is available addressing the effect of Cr on meat quality of broiler elucidated by determining of the fiber muscle density, total antioxidant capacity and amino acid content.Thus,the purpose of present experiment was to evaluate the effects of three different sources of chromium (Yeast chromium, Chromium picolinate and Methionine chromium) on meat quality and amino acid content of Arbor Acres (AA) broilers.Seven hundred and ninety-two one-day-old Arbor Acres broilers were randomly allocated to six dietary treatments.Each treatment had four replicates (cages) with thirty three broilers per cage, respectively.The dietary treatments were: (1) corn-soybean meal basal (B; according to NRC, 1994), (2) B + 0.2mg/kg of Cr (as Yeast chromium), (3) B + 0.2mg/kg of Cr (as Chromium picolinate), (4) B + 0.1 mg/kg (as Methionine chromium ; Ⅰ), (5) B + 0.2mg/kg (as Methionine chromium ; Ⅱ), (6) B + 0.6mg/kg of Cr (as Methionine chromium ; Ⅲ).The fiber density, fiber areas and its and antioxidant index of leg muscle, as well as amino acids content of muscle were determined.The results suggested that dietary supplementation of Yeast chromium or Methionine chromium in broilers had a significant effect on muscular tissue structure and oxidation resistance of muscle; however, the main amino acids of muscle were not affected by treatments.
摘要：
<正>Chromium as a beneficial element occasionally was indicated by more and more investigations reported. Trivalent chromium(CrⅢ) has been accepted as an essential element for 30 years which can affect
期刊：
Journal of Food, Agriculture and Environment,2012年10(1):176-181 ISSN：1459-0255
通讯作者：
Su, D.
作者机构：
State Key Laboratory of Food Science and Technology, Nanchang University, University Road 1, Nanchang 330047, China;Hunan Provincial Key Laboratory for Germplasm Innovation and Utilization of Crop, Hunan Agricultural University, 410128 Changsha, Hunan, China;Research Center for Healthy Breeding of Livestock and Poultry, Hunan Engineering and Research Center of Animal and Poultry Science, Institute of Subtropical Agriculture, the Chinese Academy of Sciences, Ma Pao Lin Road, Changsha 410125, China;College of Animal science and Technology, Hunan Agricultural University, 410128 Changsha, Hunan, China
通讯机构：
Hunan Provincial Key Laboratory for Germplasm Innovation and Utilization of Crop, Hunan Agricultural University, China
摘要：
In this paper, the optimization of medium components was reported for the production of β-fructofuranosidase (FFase) from Arthrobacter sp.10138. Experiments were conducted using the uniform design (UD), and the data were used to build an artificial neural network model. The concentrations of six medium components (sucrose, beef extract, yeast extract, (NH4)2HPO4,KH2PO4 and MgSO4) served as inputs to the neural network model, and the FFase activity served as outputs of the model. Using the genetic algorithms (GA), the input space of the neural network model was optimized to find out the optimum values for maximum FFase activity. Maximum FFase activity of 318.5U/mL was obtained at the GA- optimized concentrations of medium components (sucrose 33.0 g/L; beef extract 3.0 g/L; yeast extract 2.0 g/L; (NH4)2HPO4 4.0 g/L; KH2PO4 0.5 g/L and MgSO4·7H2O 0.2 g/L). The FFase activity obtained by the ANN-GA was 15.6% higher than the maximum activity of FFase obtained by UD experiments.
