Zobrazení zdroje stránky Gyllingfoley7431

Wildland fires (WLF) have become more frequent, larger, and severe with greater impacts to society and ecosystems and dramatic increases in firefighting costs. Forests throughout the range of ponderosa pine in Oregon and Washington are jeopardized by the interaction of anomalously dense forest structure, a warming and drying climate, and an expanding human population. These forests evolved with frequent interacting disturbances including low-severity surface fires, droughts, and biological disturbance agents (BDAs). Chronic low-severity disturbances were, and still are, critical to maintaining disturbance resistance, the property of an ecosystem to withstand disturbance while maintaining its structure and ecological function. Restoration of that historical resistance offers multiple social and ecological benefits. Moving forward, we need a shared understanding of the ecology of ponderosa pine forests to appreciate how restoring resistance can reduce the impacts of disturbances. Given contemporary forest conditions, a warming climate, and growing human populations, we predict continued elevation of tree mortality from drought, BDAs, and the large high-severity WLFs that threaten lives and property as well as ecosystem functions and services. We recommend more comprehensive planning to promote greater use of prescribed fire and management of reported fires for ecological benefits, plus increased responsibility and preparedness of local agencies, communities and individual homeowners for WLF and smoke events. Ultimately, by more effectively preparing for fire in the wildland urban interface, and by increasing the resistance of ponderosa pine forests, we can greatly enhance our ability to live with fire and other disturbances.Dental classification of carcasses is used as a parameter of cattle maturity at slaughter, and it can influence carcass and meat quality traits. Brazilian beef-packing companies use the number of permanent incisor (PI) teeth as a parameter for bonus and certification of carcasses with superior quality. However, when non-castrated male such as F1 Angus-Nellore (Bos taurus×Bos indicus) are slaughtered, only animals without PI teeth are subsidized by the breed association. We evaluated these animals finished in feedlot for 180 days with zero versus two PI teeth on the carcass and meat quality traits. At the time of slaughter, 88 carcasses were selected, forming two treatments according to dental carcass maturity (0 versus 2 PI teeth; 44 animals per category). It was demonstrated that the number of PI teeth (0 versus 2 PI) did not influence (p&gt;0.05) carcass (weights, yield, cooling loss, ribeye area and the backfat thickness) and meat quality traits (Longissimus thoracis chemical composition, color, cooking losses, shear force and pH). Thus, dental carcass maturity (zero versus two PI teeth) does not influence non-castrated male F1 Angus-Nellore finished in feedlot for 180 days. This is the first study to demonstrate that carcasses of non-castrated male F1 Angus-Nellore with two PI teeth should be subsidized in a similar way to those with zero PI teeth. Moreover, Brazilian beef-packing companies could produce heavier and leaner carcasses of acceptable quality though the use of crossbred cattle such as non-castrated F1 Angus Nellore.This study investigated freeze- or oven-dried winter mushroom powder (FDP or ODP, respectively) as an alternative to phosphate in beef patties. The beef patties were prepared with four treatments no addition of phosphate and winter mushroom (control), addition of 0.3% sodium pyrophosphate (BP), addition of 1% FDP (BFW), and addition of 1% ODP (BOW). The pH of FDP and ODP was 6.73, and 7.00, respectively. [https://www.selleckchem.com/Androgen-Receptor.html https://www.selleckchem.com/Androgen-Receptor.html] FDP and ODP contained phenolic compound at a level of 3.50 and 5.45 g gallic acid equivalent/kg, respectively. The cooking loss of beef patties was the highest in the control and lowest in BP (p0.05). BOW showed lower L* and higher a* values than those of the control, BP and BFW (p less then 0.05). Texture properties such as hardness, springiness, cohesiveness, gumminess, and chewiness were the highest in BP (p less then 0.05). A slight increase in hardness and springiness was observed in BOW compared to those of the control (p less then 0.05). The results showed that FDP and ODP did not exhibit all the properties of phosphate in beef patties. Therefore, FDP and ODP can be used for partial substitution of phosphate in beef patties.The aim of this study was to investigate the effect of a mixture of multi-strain probiotics and prebiotics on loperamide-induced constipation in Sprague-Dawley rats. A multi-strain probiotics alone (loperamide-induced group with multi-strain probiotics mixture group; Lop-Pro) and a mixture of multi-strain probiotics and prebiotics (loperamide-induced group with multi-strain probiotics and prebiotics mixture group; Lop-Pro/Pre) were administered orally after inducing constipation. The fecal water content was significantly higher (by 42%) in the Lop-Pro/Pre group (33.5%) than in the loperamide-induced group (Lop) (23.7%) (p less then 0.05). The intestinal mucosal thickness, crypt cell area, and interstitial cells of Cajal area were significantly higher in the Lop-Pro/Pre group compared to the Lop group by 16.4%, 20.6%, and 42.3%, respectively. Additionally, the total short-chain fatty acid content was significantly increased in the Lop-Pro and Lop-Pro/Pre groups by 56.4% and 54.2%, respectively, compared with the Lop group. The Lop-Pro and Lop-Pro/Pre groups recovered loperamide-induced alteration in Bacteroidetes and Verrucomicrobia abundance among intestinal microbiota, whereas the Lop-Pro/Pre group recovered Akkermansia, Lactobacillus, Clostridium, Bacteroides, and Oscillibacter abundance. Moreover, the relative abundance of Oscillibacter and Clostridium was significantly different in the Lop-Pro/Pre group compared to the Lop group. Collectively, administration of synbiotics rather than multi-strain probiotics alone is effective in alleviating constipation.This study was aimed to compare the physicochemical properties and bacterial community structure of tray-packaged fresh lamb meat under different storage temperatures, such as 4°C (chilling), -1.5°C (supercooling), -4°C (superchilling) and -9°C (sub-freezing). The total viable counts (TVC), total volatile base nitrogen (TVB-N), bacterial diversity and metabolic pathways were investigated. The results indicated that the shelf life of superchilling and sub-freezing storage was over 70 d, which was significantly longer than that of chilling and supercooling storage. TVC and TVB-N values showed an increasing trend and were correlated well (R2&gt;0.92). And the TVB-N values of lamb meat were exceeded the tolerable limit (15 mg/100 g) only found under chilling and supercooling storage during storage period. At the genus level, Pseudomonas was the core spoilage bacteria then followed Brochothrix for chilling and supercooling storage. Pseudomonas, Ralstonia, Psychrobacter and Acinetobacter were the dominant spoilage bacteria for superchilling and sub-freezing storage.