Natural fermentation quality, bacteria, and functional profiles of three cuttings of alfalfa silage in a year in Inner Mongolia, China.

Alfalfa is harvested two or three times a year in central and western Inner Mongolia, China. However, the variations in bacterial communities as affected by wilting and ensiling, and the ensiling characteristics of alfalfa among the different cuttings, are not fully understood. To enable a more complete evaluation, alfalfa was harvested three times a year. At each time of cutting, alfalfa was harvested at early bloom, wilted for 6 h, and then ensiled in polyethylene bags for 60 days. The bacterial communities and nutritional components of fresh alfalfa(F), wilted alfalfa(W) and ensiled alfalfa(S), and the fermentation quality and functional profile of bacterial communities of the three cuttings alfalfa silage, were then analyzed. Functional characteristics of silage bacterial communities were evaluated according to the Kyoto Encyclopedia of Genes and Genomes. The results showed that all nutritional components, fermentation quality, bacterial communities, carbohydrate, amino acid metabolism and key enzymes of bacterial communities were influenced by cutting time. The species richness of F increased from the first cutting to the third cutting; it was not changed by wilting, but was decreased by ensiling. At phylum level, Proteobacteria were more predominant than other bacteria, followed by Firmicutes (0.063-21.39%) in F and W in the first and second cuttings. Firmicutes (96.66-99.79%) were more predominant than other bacteria, followed by Proteobacteria (0.13-3.19%) in S in the first and second cuttings. Proteobacteria, however, predominated over all other bacteria in F, W, or S in the third cutting. The third-cutting silage showed the highest levels of dry matter, pH and butyric acid (p < 0.05). Higher levels of pH and butyric acid were positively correlated with the most predominant genus in silage, and with Rosenbergiella and Pantoea. The third-cutting silage had the lowest fermentation quality as Proteobacteria were more predominant. This suggested that, compared with the first and second cutting, the third cutting is more likely to result in poorly preserved silage in the region studied.

Application of a Wireless and Contactless Ultrasonic System to Evaluate Optimal Sawcut Time for Concrete Pavements.

A recently developed contactless ultrasonic testing scheme is applied to define the optimal saw-cutting time for concrete pavement. The ultrasonic system is improved using wireless data transfer for field applications, and the signal processing and data analysis are proposed to evaluate the modulus of elasticity of early-age concrete. Numerical simulation of leaky Rayleigh wave in joint-half space including air and concrete is performed to demonstrate the proposed data analysis procedure. The hardware and algorithms developed for the ultrasonic system are experimentally validated with a comparison of saw-cutting procedures. In addition, conventional methods for the characterization of early-age concrete, including pin penetration and maturity methods, are applied. The results demonstrated that the developed wireless system presents identical results to the wired system, and the initiation time of leaky Rayleigh wave possibly represents 5% of raveling damage compared to the optimal saw cutting. Further data analysis implies that saw-cutting would be optimally performed at approximately 11.5 GPa elastic modulus of concrete obtained by the wireless and contactless ultrasonic system.

Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil.

This study aimed to optimize the emulsification of olive oil in chicken sausage production at varying cutting times (30, 45, and 60 s) and cooking temperatures (63, 73, and 83°C). Pork backfat sausages were prepared as controls, using the same variables. The quality attributes of the sausages were analyzed, and the distribution of lipid droplets was identified using confocal laser scanning microscopy. The combinations of cutting time and cooking temperature in olive oil sausages showed different emulsifying characteristics. Meat emulsion with olive oil at a cutting time of 60 s and cooking temperature of 73°C showed the highest emulsion stability with lowest water and lipid loss (2.49%, P < 0.05). The pH values were lower for olive oil samples than for the controls (5.9 vs. 6.2, P < 0.05). Cutting time of 60 s and cooking temperature of 73°C generated higher hardness, gumminess, and chewiness in olive oil sausages (P < 0.05). The replacement of pork backfat with olive oil resulted in a higher b*, C*, and h values, as well as lower lipid oxidation (P < 0.05). In addition, microstructural images exhibited a finer distribution of lipid droplets in olive oil sausages with a cutting time of 60 s. In conclusion, chicken sausage at a cooking temperature of 73°C and cutting time of 60 s was optimal for producing sausages with olive oil. Given the condition, the sausages produced from olive oil had better emulsion and oxidative stability than sausages produced from pork backfat.

Assessment of cutting time on nutrient values, in vitro fermentation and methane production among three ryegrass cultivars.

OBJECTIVE: The 3×3 factorial arrangement was used to investigate if either high watersoluble carbohydrates (WSC) cultivars or suitable time of day that the grass cut could improve nutrient values and in vitro fermentation characteristics. METHODS: The 3 cultivars were mowed at 3 diurnal time points and included a benchmark WSC ryegrass cultivar 'Premium', and 2 high WSC cultivars AberAvon and AberMagic, which contained, on average, 157, 173, and 193 g/kg dry matter (DM) of WSC, and 36.0, 36.5, and 34.1 g/kg DM of N during 7th regrowth stage, respectively. The fermentation jars were run at 39°C with gas production recorded and sampled at 2, 5, 8, 11, 14, 17, 22, 28, 36, and 48 h. The rumen liquid was collected from 3 rumen fistulated cows grazing on ryegrass pasture. RESULTS: High WSC cultivars had significantly greater WSC content, in vitro DM digestibility (IVDMD) and total gas production (TGP), and lower lag time than Premium cultivar. Methane production for AberMagic cultivar containing lower N concentration was marginally lower than that for AberAvon and Premium cultivars. Grass cut at Noon or PM contained greater WSC concentration, IVDMD and TGP, and lower N and neutral detergent fiber (NDF) contents, but CH4 production was also increased, compared to grass cut in AM. Meanwhile, the effects of diurnal cutting time were influenced by cultivars, such as in vitro CH4 production for AberMagic was not affected by cutting time. The IVDMD and gas production per unit of DM incubated were positively related to WSC concentration, WSC/N and WSC/NDF, respectively, and negatively related to N and NDF concentrations. CONCLUSION: These results imply either grass cut in Noon or PM or high WSC cultivars could improve nutrient values, IVDMD and in vitro TGP, and that AberMagic cultivar has a slightly lower CH4 production compared to AberAvon and Premium. Further study is necessary to determine whether the increase of CH4 production response incurred by shifting from AM cutting to Noon and/or PM cutting could be compensated for by high daily gain from increased WSC concentration and DM digestibility.

Efficacy of Guggulu and Shallaki based Ksharasutra with Triphala Guggulu orally in the management of Bhagandara w.s.r. to fistula-in-ano: A open labelled randomized comparative clinical study.

Background: Bhagandara is a disease of ano-rectal region and can be correlated with fistula-in-ano. Ksharasutra (application of medicated thread) is being practiced for ano-rectal disorders, particularly in Bhagandara. Guggulu-based Ksharasutra has shown good results in previous studies. Literatures and experiments of Shallaki showed anti-inflammatory, antifungal, analgesic, wound healing properties and Shallaki Niryasa (resin of Boswellia serrate Roxb.) is also having binding effect. Here, Shallaki-based Ksharasutra is used in comparison of Guggulu-based Ksharasutra with Triphala Guggulu orally for better outcome in the management of Bhagandara. Aim: The aim of this study was to evaluate and compare the efficacy of Guggulu and Shallaki based Ksharasutra with Triphala Guggulu orally in the management of Bhagandara. Materials and methods: Total 46 patients were registered and randomly allocated by computer generated chart by into three groups. In group A (n = 15), Guggulu-based Ksharasutra was applied in fistula-in-ano without any oral medication; in group B (n = 16), Guggulu-based Ksharasutra was applied with Triphala Guggulu orally; and in group C (n = 15), Shallaki-based Ksharasutra was applied with Triphala Guggulu orally. Patients were assessed for pain, discharge, itching and swelling in the affected region and unit cutting time (UCT) of fistulous tract. Ksharasutra was changed by railroad technique on weekly based follow-up till complete healing of the tract occurred. Results: In group A, relief in pain, discharge, and swelling was found and was statistically highly significant while insignificant result was found in itching after cut through of the fistulous tract and the same results were found in group B (n = 14) and group C (n = 15). The mean UCT was higher in group A (8.94 days/cm) than in group C (8.43 days/cm) and in group B (8.59 days/cm). Conclusion: Shallaki based Ksharasutra is more effective in cutting of fistula track while Guggulu based Ksharasutra is more effective in pain relief in the treatment of Bhagandara, along with oral Triphala Guggulu as compared to Guggulu based Ksharasutra with and without Triphala Guggulu orally.

A method for the inline measurement of milk gel firmness using an optical sensor.

At present, selection of cutting time during cheesemaking is made based on subjective methods, which has effects on product homogeneity and has prevented complete automation of cheesemaking. In this work, a new method for inline monitoring of curd firmness is presented. The method consisted of developing a model that correlates the backscatter ratio of near infrared light during milk coagulation with the rheological storage modulus. The model was developed through a factorial design with 2 factors: protein concentration (3.4 and 5.1%) and coagulation temperature (30 and 40°C). Each treatment was replicated 3 times; the model was calibrated with the first replicate and validated using the remaining 2 replicates. The coagulation process was simultaneously monitored using an optical sensor and small-amplitude oscillatory rheology. The model was calibrated and successfully validated at the different protein concentrations and coagulation temperatures studied, predicting the evolution of storage modulus during milk coagulation with coefficient of determination values >0.998 and standard error of prediction values <3.4 Pa. The results demonstrated that the proposed method allows inline monitoring of curd firming in cheesemaking and cutting the curd at a proper firmness to each type of cheese.

Optimization of fresh-cuting process and its pharmacodynamics of Aurantii Fructus / 中草药

Objective To study the effect of different cutting time and drying methods on the index components of pharmacopeia in different fresh-cutting Aurantii Fructus, and investigate the difference of component and efficacy between the preferred fresh-cutting Aurantii Fructus and the traditional slices. Methods The HPLC system consisted of a Diamonsil C18 (250 mm × 4.6 mm, 5 μm) with acetonitrile/phosphoric acid water (20∶80, pH 3.0) as the mobile phase, the flow rate was 1.0 mL/min, column temperature was 30 ℃, detection wavelength was 283 nm, and the injection volume was 20 μL. The content of naringin and neohesperidin in fresh-cutting Aurantii Fructus with different processing methods was determined to optimize the cutting time and drying method. At the same time, the effects of sclices from fresh-cutting and traditional process on the small intestine propulsion rate, gastric emptying rate, gastrin, and hemorheology were determined. Results The content of naringin and neohesperidin of the fresh-cutting Aurantii Fructus that dried in sun was higher than that dried at 60 ℃ in oven at the corresponding days from the same origin, and the highest content was from fresh-cutting slices dried in sun for 3 d. There was no significant difference in the indexes of small intestine propulsion rate, gastric emptying rate, and gastrin between the preferred fresh-cuting Aurantii Fructus and the traditional ones, but the indexes of hemorheology showed significant difference (P < 0.05). Conclusion The preferred fresh-cutting Aurantii Fructus (processed by half cutting horizontally, drying for 3 d, and then cutting into thin slices and drying in the sun) showes no significant difference in gastrointestinal motility indexes when compared with the traditional ones.

Carbohydrate and lipid spectroscopic molecular structures of different alfalfa hay and their relationship with nutrient availability in ruminants.

OBJECTIVE: This study was conducted to determine molecular structures related to carbohydrates and lipid in alfalfa hay cut at early bud, late bud and early flower and in the afternoon and next morning using Fourier transform infrared spectroscopy (FT/IR) and to determine their relationship with alfalfa hay nutrient profile and availability in ruminants. METHODS: Chemical composition analysis, carbohydrate fractionation, in situ ruminal degradability, and DVE/OEB model were used to measure nutrient profile and availability of alfalfa hay. Univariate analysis, hierarchical cluster analysis (CLA) and principal components analysis (PCA) were conducted to identify FT/IR spectra differences. RESULTS: The FT/IR non-structural carbohydrate (NSCHO) to total carbohydrates and NSCHO to structural carbohydrate ratios decreased (p<0.05), while lignin to NSCHO and lipid CH3 symmetric to CH2 symmetric ratios increased with advancing maturity (p<0.05). The FT/IR spectra related to structural carbohydrates, lignin and lipids were distinguished for alfalfa hay at three maturities by PCA and CLA, while FT/IR molecular structures related to carbohydrates and lipids were similar between alfalfa hay cut in the morning and afternoon when analyzed by PCA and CLA analysis. Positive correlations were found for FT/IR NSCHO to total carbohydrate and NSCHO to structural carbohydrate ratios with non-fiber carbohydrate (by wet chemistry), ruminal fast and intermediately degradable carbohydrate fractions and total ruminal degradability of carbohydrates and predicted intestinal nutrient availability in dairy cows (r≥0.60; p<0.05) whereas FT/IR lignin to NSCHO and CH3 to CH2 symmetric stretching ratio had negative correlation with predicted ruminal and intestinal nutrient availability of alfalfa hay in dairy cows (r≥-0.60; p<0.05). CONCLUSION: FT/IR carbohydrate and lipid molecular structures in alfalfa hay changed with advancing maturity from early bud to early flower, but not during the day, and these molecular structures correlated with predicted nutrient supply of alfalfa hay in ruminants.

Protein molecular structures in alfalfa hay cut at three stages of maturity and in the afternoon and morning and relationship with nutrient availability in ruminants.

BACKGROUND: Molecular structures in feed protein influence its digestive behavior, availability and utilization. From a nutritive point of view, stage of maturity and cutting time are important factors affecting nutrient profiles and availability of alfalfa (Medicago sativa L.) hay in ruminants. The objectives of this study were to determine protein molecular structures by Fourier transform infrared spectroscopy (FTIR), and their relationship with nutrient profiles and availability in ruminants of alfalfa hay cut at early bud, late bud and early flower stages and in afternoon and morning. RESULTS: With advancing maturity, molecular structure ratios of α-helix:ß-sheets decreased, while amide I:amide II increased (P ≤ 0.05). Alfalfa cutting in afternoon versus morning increased protein structure α-helix:ß-sheets and α-helix:others ratios (P < 0.05) and tended to decrease the proportion of ß-sheets (P = 0.09). Positive correlations were found for α-helix:ß-sheet ratio (R ≥ 0.60; P < 0.05) with intermediately degradable protein (PB2) and ruminal degradability and intestinal protein supply, and all these parameters correlated negatively with amide I:amide II ratio (R ≤ -0.62; P < 0.05). CONCLUSION: Protein molecular structures in alfalfa hay changed with advancing maturity and during the day and these protein structures affected predicted nutrient availability of alfalfa hay in ruminants.

A comparative clinical study of Snuhi Ksheera Sutra, Tilanala Kshara Sutra and Apamarga Kshara Sutra in Bhagandara (Fistula in Ano).

Bhagandara (Fistula in Ano) at modern parlance is a common anorectal condition prevalent in the populations worldwide and its prevalence is second highest after Arsha (hemorrhoids). Kshara Sutra (K.S.) is one of the chief modality in the treatment of Bhagandara in Ayurvedic science. Exploration of the new plants for the preparation of Kshara as a better substitute to Apamarga Kshara is the need of the hour. To find out an effective alternative to Apamarga K.S. in view of easy processing, a Snuhi Ksheera Sutra without any Kshara and the Tilanala K.S. were opted for their clinical evaluation. Total 33 cases of Bhagandara were divided randomly into 3 groups, having 11 patients in each group. In Group A, Snuhi Ksheera Sutra; in Group B, Tilanala K.S. and in Group C, Apamarga K.S. were used. Assessment was done on objective (Unit Cutting Time - UCT) and subjective parameters. Statistically insignificant difference was observed in the efficacy of treatment by subjective parameters like pain, discharge, etc. between the three groups. It was found that Tilanala K.S. showed higher UCT (9.76 days) while lower in Snuhi Ksheera Sutra (7.42 days) as compared to Apamarga K.S. (8.82 days). Thus Tilanala K.S. can be used as a substitute for Apamarga K.S. and Snuhi Ksheera Sutra can be employed in the recurrent fibrosed cases of Bhagandara.