Effects of amino acid composition in pig diet on odorous compounds and microbial characteristics of swine excreta.

BACKGROUND: Major amino acids in pig diets are Lys, Met, Thr, and Trp, but little is known about the requirements for the other essential amino acids, especially on odorous compounds and microbial characteristics in feces of growing-finishing pigs. To this end, different levels of amino acid composition added to diets to investigate the effects of amino acid composition on microbial characteristics and odorous compounds concentration. METHODS: A total eight (n = 8) barrows (Landrace × Yorkshire × Duroc) with an average bodyweight of 89.38 ± 3.3 kg were individually fed diets formulated by Korean Feeding Standards 2007 (old version) or 2012 (updated with ideal protein concept) in metabolism crates with two replication. After 15-day adaptation period, fresh faecal samples were collected directly from pigs every week for 4 weeks and analysed for total volatile fatty acids (VFA), phenols and indoles by using gas chromatography. The nitrogen was determined by Kjeldahl method. Bacterial communities were detected by using a 454 FLX titanium pyrosequencing system. RESULTS: Level of VFA tended to be greater in 2012 than 2007 group. Among VFAs, 2012 group had greater (p < 0.05) level of short chain fatty acids (SCFA) than control.Concentration of odorous compounds in feces was also affected by amino acid composition in pig diet. Levels of ammonium and indoles tended to be higher in 2012 group when compared with 2007 group.Concentration of phenols, p-cresol, biochemical oxygen demand, and total Kjeldahl nitrogen, however, were lower (P < 0.05) in 2012 treatment group compare to 2007. The proportion of Firmicute phylum were decreased, while the Bacteriodetes phylum proportion increased and bacterial genera includingCoprococcus, Bacillus, and Bacteroides increased (p < 0.05) in 2012 compare to 2007 group. CONCLUSION: Results from our current study indicates that well balanced amino acid composition reduces odor by modulating the gut microbial community. Administration of pig diet formulated with the ideal protein concept may help improve gut fermentation as well as reduce the odor causing compounds in pig manure.

Active packing method for blue light-emitting diodes with photosensitive polymerization: formation of self-focusing encapsulates.

A novel light-emitting diode (LED) packaging method, named the active packaging (AP) method, is presented in this paper. In this method, during the LED packaging process, the light emitted from a GaN LED chip itself is employed to package the LED encapsulant, thereby eliminating the need to utilize a mold. Current injection into a bare LED chip, triggers a photosensitive epoxy to polymerize, leading to the formation of mushroom lamp cap on the LED chip. The emission properties of LEDs fabricated by this method, including their emission beam profiles and light outputs, were characterized. The results showed that a self-focusing effect happened with the addition of an epoxy on the chip. The simulation demonstrated that the geometry the encapsulant controlled the beam pattern of emission. Further, the self-focusing effect was believed to be caused by the combination of the threshold energy of epoxy polymerization, the beam pattern and the power output of the LED chip.

White light emitting diodes realized by using an active packaging method with CdSe/ZnS quantum dots dispersed in photosensitive epoxy resins.

White light emitting diodes (LEDs) have been realized using the active packaging (AP) method. The starting materials were bare InGaN LED chips and CdSe/ZnS core-shell quantum dots (QDs) dispersed in photosensitive epoxy resins. Such hybrid LED devices were fabricated using QD mixtures with one ('single'), two ('dual') or four ('multi') emission wavelengths. The AP method allows for convenient adjustment of multiple parameters such as the CIE-1931 coordinate (x, y), color temperature, and color rending index (CRI). All samples show good white balance, and under a 20 mA working current the luminous efficacies of the single, dual, and multi hybrid devices were 8.1 lm W(-1), 5.1 lm W(-1), and 6.4 lm W(-1), respectively. The corresponding quantum efficiencies were 4.1%, 3.1%, and 3.1%; the CRIs were 21.46, 43.76, and 66.20; and the color temperatures were 12 000, 8190, and 7740 K. This shows that the CRI of the samples can be enhanced by broadening the QD emission band, as is exemplified by the 21.46 CRI of the single hybrid LED compared to the 66.20 value for the multi hybrid LED. In addition, we were able to increase the CRI of the single hybrid LED from 15.31 to 32.50 by increasing the working currents from 1 to 50 mA.