tag:blogger.com,1999:blog-11259295618985543052024-02-19T07:34:26.689-08:00Pigs ManagementSuntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-1125929561898554305.post-91061445364648755722012-01-30T21:03:00.000-08:002012-01-30T21:03:28.409-08:00Effect of Using Broken Job’s tears for Energy Source in Kabinburi Muscovy RationsSuntorn Kakaisorn1 *, Chaiyapruek Hongladdaporn1, Sawang Kullawong1<br />
<br />
<div style="text-align: justify;">ABSTRACT: This experiment was conducted to determine levels of broken Job’s tears on growth performance in Kabinburi Muscovy. The experiment treatment feeds containing 5 levels of broken Job’s tears (0, 10.50, 21.00, 31.50 and 42.00 % on rations). Forty-five Kabinburi Muscovys at twenty-eight-day-old ( 1028.60 gram average body weight) were give five rations. Ducks were kept in group cage. The duck give five rations have show body weight gain not significant (P>0.05). Daily weight gain and gain per feed of Kabinburi Muscovy duck did not show differ among dietary treatments (P>0.05). However Kabinburi Muscovy feed broken rice has showed higher protein efficiency ratio than Kabinburi Muscovy feed broken Job’s tears levels 31.50 and 42.00 %. Nutritionist can use level of broken Job’s tears at 42.00 % in feed for 28-56 day-old Kabinburi Muscovy is recommended.</div><br />
Key Words: broken Job’s tears, kabinburi muscovy, growth performance<br />
<br />
1 Department of Animal Science, Faculty of Science and Technology, Rajabhat Loei University, Loei 42000<br />
<br />
* Corresponding author: suntornka@hotmail.com<br />
<br />
<br />
<br />
Introduction<br />
<br />
<div style="text-align: justify;">Kabinburi Muscovy has white body, the prominent of black feather on the center head, rose mouth, light yellow feet, long body. The weight is 42-45 grams. Large domesticated males weight up to 5-6 kilograms and large domesticated female up to 2.6-2.8 kilogram. The baby Muscovy has yellow-white feather, rose mouth, yellow legs. It lays at the age of 6-7 months and breed up 150- 180 eggs per year. Kabinburi Muscovy has been researched and developed as the origin which can feed to become feed within 10-12 weeks to the market (weight is 2.8 kilograms). The growth performance is 34 g/bird/day; Gain per feed is 420 g/kg of diet (Department of Livestock Development, 2545) strength and patience to feed in suitable circumstance in rural for agriculture to eating and earning. Job’s tear is a family plant of Graminea like a maize and corn. The binomial name is Coix lacryma-Jobi L. Job’s tear is high nutrition which is useful as source of food and feed and also a medicine to consist of flour and high dietary fibre and chemical component of Job’s tear at 1 g. has flour, carbohydrate, protein, fat fibre as higher than broken rice in equal quantity (Jaruwan 2550). Job’s tear always grow up the slope on hillside. Loei Province has an area of cultivation approximately 20,607 acres to crops the yield to 758-885 kilogram/acres around 90 percent exported to aboard (Somkiet, 2547). The production of Job’s tear has been the procedure of milling and then it is utilized and also has outgrowth as broken job’s tear, pivot dance ,pivot shell which be large quantities especially in broken job’s tear and pivot dace at the price 3-8 Baht/kg. Thus, if the agriculture can use broken job’s tear to feed the Muscovy and growth performance is suitable so that it will be another way to agriculture for selection the raw material in local. As well as the raw material has many advantages and promote to grow the local planting in Loei, Province as another way. This research studies to effect of using broken Job’s tear for energy source in Kabinburi Muscovy rations.</div><br />
Materials and methods<br />
<br />
<div style="text-align: justify;">Using forty-five Kabinburi Muscovys mix sexual at 28 days of age (1028.60 gram average body weight) feed in housing experiment where the shine is all. Divided the duck five rations in each group that ( 3 replication and 3 muscovys in replication). In the design of experiments completely randomized designs (CRD). The different average values comparisons were used the method of Duncan’s New Multiple Range Test (Steel and Torrie, 1980). This experiment takes 28 days at experiment farm at Department of Animal Science in Faculty of Science and Technology at Loei Rajabhat University. Records gain at beginning and gain of the last Muscovy in each week, feed which consist of increased broken Job’s tear to instead of broken rice. The rations should be difference in 5 levels is 0, 10.50, 21.00, 31.50 and 42.00 %. The calculated experimental feed ingredient and composition show in Table 1. The calculated quantities of nutrition follows to instruction of Department of Livestock Development (2545) for fully feed and water at 6.30 am in each day.</div><br />
Results<br />
<br />
<div style="text-align: justify;">The study found that the duck feed with containing 5 levels using broken Job’s tear (0, 10.50, 21.00, 31.50 and 42.00 %). It shows that final body weights are 2190, 2153, 2233, 2077 and 2158 gram respectively. It is not differences in statistically significant (P>0.05). The growth performance feed containing with broken Job’s tear at 10.50, 21.00, 31.50 and 42 % on rations has average daily gain as similar (41.64, 41.21, 38.93 and 39.32 gram/bird/day respectively) when compares to the duck feed with broken rice (41.32 gram/bird/day) (P>0.05) like as gain per feed. The duck feed with containing 4 level of broken Job’s tear has more gain per feed as similar (330, 327, 321, and 317 gram/kilogram feed) to be nearly with the duck feed with broken job’s tear (329 gram/kilogram feed) (P>0.05) to show in Table 2. Protein efficiency ratio found that the duck feed with broken Job’s tear 31.50 and 42 % on rations is lower than the duck feed with only broken rice and the duck feed with broken Job’s tear 10.50 and 21.00 % on rations has value at 1.80, 1.74, 1.66, 1.57 and 1.49 respectively which differences statistically significant (P>0.05) to show in Table 2.</div><br />
<br />
Discussions and conclusion<br />
<br />
<div style="text-align: justify;">The result of Kabinburi Muscovy feed with broken Job’s tear found that the duck has been average diary gain which is similar with the experiment in Department of Livestock Development (2545). However, gain per feed is worse than the duck of experiment in Department of Livestock Development (2545) caused by nature’s duck to feed with water and feed fall on the floor and dirty package in group cage to not measure the feed. The study found that Kabinburi Muscovy can feed with broken Job’s tear and the level of broken Job’s tear has been higher protein efficiency but the level of protein not effect to average daily gain. As a result that protein efficiency ratio is lower clearly than the duck feed with broken Job’s tear at 31.50 and 42.00 % on rations when compare to the duck feed with broken rice .The research concludes that the Kabinburi Muscovy feed with broken Job’s tear level at 42 % in feed for 28-56 day-old which not effect to change the growth performance. Kabinburi Muscovy for 56-84 day-old which will study for further research.</div><br />
Acknowledgement<br />
<br />
Thank you for Research and Development Institution of Loie Rajabhat University to encourage the budget for this research.<br />
<br />
<br />
<br />
Reference<br />
<br />
Department of Livestock Development. 2545. Search for September 10, 2011. Accessible from http://www.dld.go.th/service/duck%205%20type/kabin.html<br />
<br />
Jaruwan Bangvag. 2550. Production of Job’s tear quality for export. Search for September 20, 2011. Accessible from http://210.246.186.28/pprdo/Jobstear/Job’s%20tear.htm<br />
<br />
Somkiat Titatarn. 2547. Status of the production market and privatization of Jab’s tear. Search for September 23, 2011. Accessible from http://www.trf.or.th/research/ abstract.asp?PROJECTID=PDG4720005<br />
<br />
NRC. 1998. Nutrition Requirement of Swine (10th Ed.). National Academy Press, Washington D.C.<br />
<br />
Steel, R.G. W. and J.H. Torrie. 1980. Principle and Procedures of Statistics: A Biometrical Approach (2nd Ed.). McGraw-Hill, New York. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5lmwvD_dUeXT4P3MeHTA9-8reKLbfZjBWU2V_T55iX-Mo_TAyvr_AtJxx6Ja07kjv2TqrRTvbqAOY7ThyphenhyphenpVjk1NTyCiK1tvoSHYzXZkpbXvbo6gE8p639N-ly_BKeDpZ32uPG7IPEUpg/s1600/IMG-20111003-01066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5lmwvD_dUeXT4P3MeHTA9-8reKLbfZjBWU2V_T55iX-Mo_TAyvr_AtJxx6Ja07kjv2TqrRTvbqAOY7ThyphenhyphenpVjk1NTyCiK1tvoSHYzXZkpbXvbo6gE8p639N-ly_BKeDpZ32uPG7IPEUpg/s320/IMG-20111003-01066.jpg" width="320" /></a></div>Suntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.com1tag:blogger.com,1999:blog-1125929561898554305.post-43280145099846218592012-01-12T22:53:00.000-08:002012-01-30T20:57:48.024-08:00Effect of Using Broken Job’s tears for Energy Source in Kabinburi Muscovy Rations<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5tzyx3ok-E3MEEyh8K7S2Amjm4TjLxZPmqX87msZ5y23cqMeunAWgwC2-9WX-JegvlZ_usye7ucMUMdq0RHrn_e44Zd8BPW5mtEUdawL_AP6tjYVUoV_17pmPsaG_UEMYaVLt4455Dg/s1600/IMG-20110923-01022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5tzyx3ok-E3MEEyh8K7S2Amjm4TjLxZPmqX87msZ5y23cqMeunAWgwC2-9WX-JegvlZ_usye7ucMUMdq0RHrn_e44Zd8BPW5mtEUdawL_AP6tjYVUoV_17pmPsaG_UEMYaVLt4455Dg/s320/IMG-20110923-01022.jpg" width="320" /></a></div>Suntorn Kakaisorn1 *, Chaiyapruek Hongladdaporn1, Sawang Kullawong1<br />
1 Department of Animal Science, Faculty of Science and Technology, Rajabhat Loei University, Loei 42000<br />
<br />
*Corresponding author: <a href="mailto:suntornka@hotmail.com">suntornka@hotmail.com</a><br />
<br />
<div style="text-align: justify;">ABSTRACT: This experiment was conducted to determine levels of broken Job’s tears on growth performance in Kabinburi Muscovy. The experiment treatment feeds containing 5 levels of broken Job’s tears (0, 10.50, 21.00, 31.50 and 42.00 % on rations). Forty-five Kabinburi Muscovys at twenty-eight-day-old ( 1028.60 gram average body weight) were give five rations. Ducks were kept in group cage. The duck give five rations have show body weight gain not significant (P>0.05). Daily weight gain and gain per feed of Kabinburi Muscovy duck did not show differ among dietary treatments (P>0.05). However Kabinburi Muscovy feed broken rice has showed higher protein efficiency ratio than Kabinburi Muscovy feed broken Job’s tears levels 31.50 and 42.00 %. Nutritionist can use level of broken Job’s tears at 42.00 % in feed for 28-56 day-old Kabinburi Muscovy is recommended. </div><br />
Key Words: broken Job’s tears, kabinburi muscovy, growth performanceSuntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.com0tag:blogger.com,1999:blog-1125929561898554305.post-30926804275084086782011-09-18T02:23:00.000-07:002011-09-18T02:23:08.832-07:00Sexing Duck at Rajabhat Loei University<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dym_bHI74oAYNEbxp3A0BEfbrluy2JyPqTRKwz3FE7I-IycIqmPHat0tv6KejkJN34u4P1RmewiiwfIFPGeGw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>Animals Science at Rajabhat Loei University leaning sexing duck at Farm KabinburySuntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.com0tag:blogger.com,1999:blog-1125929561898554305.post-66400881954837272362009-10-18T23:43:00.000-07:002009-10-18T23:45:07.220-07:00Aromas and flavours<ul><li><span style="color:#ffcc33;">The sum of volatile substances, which are released by inhaling through the nose as well as by chewing through warmth and mechanical processing in the mouth (faucal-nasal connection) and received via the olfactory epithelium.</span> </li><li><span style="color:#006600;">Flavour: Each of the gustatory cells located in the taste buds on the tongue is specialized in one of the five tastes (sweet, sour, bitter, salty and </span><a href="http://www.blogger.com/Definition_umami.ppt"><span style="color:#006600;">umami</span></a><span style="color:#006600;">). Flavours are substances, which are perceived and classified as a specific taste through the combination of their chemical stimuli. หรือ flavouring substance </span></li><li><span style="color:#cc0000;">Bouquet: Totality of the aromas and flavours contained in a feedstuff which interact with the physical properties of the nutrition to form an overall impression. </span></li><li><span style="color:#cc0000;">Note: Classification of the perception of a flavour profile (e.g. fruity, spicy, flowery etc.)</span></li></ul>Suntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.com1tag:blogger.com,1999:blog-1125929561898554305.post-79501860449279873812009-10-18T23:39:00.000-07:002009-10-18T23:41:52.742-07:00Definition Sensory perception<ul><li><span style="color:#663366;"> Smell: The perception of even the smallest quantities of volatile chemical substances, which have passed into the gas phase, occurs among vertebrates via the olfactory epithelium of the nose due to the contact of these substances via the sensory cells. The sensory stimuli are forwarded to the olfactory region of the brain and processed to an olfactory impression. à volatile substances, gaseous </span></li><li><span style="color:#990000;">Taste: Taste is a sensation caused by macroscopic chemical substances coming into contact with the receptor cells of the tongue, palate and fauces. Each of the gustatory cells located in the taste buds on the tongue is specialized in one of the five tastes (sweet, sour, bitter, salty and </span><a href="http://www.blogger.com/Definition_umami.ppt"><span style="color:#990000;">umami</span></a><span style="color:#990000;">). The taste of a feedstuff supplies important information to mammals and birds via the composition (e.g. edible, inedible, poisonous, energy value etc.). à non-volatile substances, soluble in water, oil or saliva</span></li><li><span style="color:#003333;">Tactile perception: The overall impression of a feedstuff is not only influenced by taste and smell, but also by its physical properties and the associated mechanical sensations. </span></li></ul>Suntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.com0tag:blogger.com,1999:blog-1125929561898554305.post-88123025634740227202009-10-18T23:34:00.000-07:002009-10-18T23:37:31.794-07:00Aroma as a source of information<ul><li><span style="font-family:verdana;color:#000099;">As with us humans, the sensory control of the nutrition to be ingested plays a major role for our livestock in order to identify and judge the quality. </span></li><li><span style="font-family:verdana;color:#000099;"><span style="color:#009900;">The aroma of a feedstuff contains a multitude of information for its identification by the animal. This enables the animal to differentiate between e.g. edible and inedible plants, high-energy or foul feedstuffs.</span> </span></li><li><span style="font-family:verdana;color:#000099;">The aroma of a feedstuff is decisive for its acceptance by the animal. </span></li><li><span style="font-family:verdana;color:#000099;"><span style="color:#cc9933;">Each type of animal has different preferences</span>.</span></li></ul>Suntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.com0tag:blogger.com,1999:blog-1125929561898554305.post-20288830519451989342009-09-18T21:01:00.000-07:002009-09-18T21:02:11.111-07:00Small intestine of Animals<div align="justify"><br /> two other digestive organs mix with the food to continue the process of digestion. One of these organs is the pancreas. It produces a juice that contains a wide array of enzymes to breakdown down the carbohydrate, fat, and protein in food. Other enzymes that are active in the process come from glands in the wall of the intestine or even a part of that wall. The liver produces yet another digestive juice—bile. The bile is stored between meals in the gallbladder. At mealtime, it is squeezed out of the gallbladder into the bile ducts to reach the intestine and mix with the fat in our food. The bile acids dissolve the fat into the watery contents of the intestine, much like detergents that dissolve grease from a frying pan. After the fat is dissolved, it is digested by enzymes from the pancreas and the lining of the intestine. <blockquote></blockquote><br /> He wall of the small intestine is thrown into circular folds with fingerlike projections, called villi. The epithelial cells of each villus have extensions called microvilli. A large number of villi with their microvilli increase the small intestine's surface area for nutrient absorption and give the intestinal wall a soft, velvety appearance.<br /></div>Suntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.com1tag:blogger.com,1999:blog-1125929561898554305.post-44639955375747403372009-09-18T20:59:00.000-07:002009-09-18T21:01:02.457-07:00Stomach of Animals<div align="justify"><span style="color:#006600;"> The stomach stores, dissolves, and partially digests the contents of a meal, then delivers this partially digested food to the small intestine in amounts optimal for maximal digestion and absorption. </span><a onclick="window.event.cancelBubble=" href="http://www.gerd.com/intro/noframe/glossary.htm#Parietal" target="_parent"><span style="color:#006600;">Parietal cells</span></a><span style="color:#006600;"> within gastric glands in the folds of the stomach lumen secrete hydrochloric acid (HCl), which makes gastric juice acidic, with a pH less than 2. During a meal, the rate of HCl production increases markedly—seeing, smelling, tasting, and chewing food sends information through the vagus nerves to the </span><a onclick="window.event.cancelBubble=" href="http://www.gerd.com/intro/noframe/glossary.htm#Parietal" target="_parent"><span style="color:#006600;">parietal cells</span></a><span style="color:#006600;">, causing them to increase acid production. Stomach distention, hydrogen ion concentration, and peptides send messages through long and short neural reflexes to increase gastrin release, which increases HCl production. On average, the stomach produces 2 liters of HCl daily. </span><blockquote></blockquote><br /><span style="color:#006600;">Microscopic View: Gastric Mucosa<br />The lining of the stomach contains deep collections of cells organized into gastric glands. These gastric glands secrete various substances into the stomach. The openings of the gastric glands into the surface of the stomach are called gastric pits. Mucous cells in the gastric pits secrete mucus. In the deeper part of the gland, </span><a onclick="window.event.cancelBubble=" href="http://www.gerd.com/intro/noframe/glossary.htm#Parietal" target="_parent"><span style="color:#006600;">parietal cells</span></a><span style="color:#006600;"> secrete hydrochloric acid. </span><a onclick="window.event.cancelBubble=" href="http://www.gerd.com/intro/noframe/glossary.htm#G" target="_parent"><span style="color:#006600;">G cells</span></a><span style="color:#006600;">, which are present predominantly only in the antrum of the stomach, secrete gastrin. </span><a onclick="window.event.cancelBubble=" href="http://www.gerd.com/intro/noframe/glossary.htm#ECL" target="_parent"><span style="color:#006600;">ECL cells</span></a><span style="color:#006600;"> secrete histamine, and chief cells secrete pepsinogen (an inactive form of the pepsin-digesting enzyme </span><a onclick="window.event.cancelBubble=" href="http://www.gerd.com/intro/noframe/glossary.htm#Pepsin" target="_parent"><span style="color:#006600;">pepsin</span></a><span style="color:#006600;">). Intrinsic factor, needed for the absorption of vitamin B12, is also secreted by the gastric mucosa (most likely the parietal cells). </span><blockquote></blockquote><br /><span style="color:#006600;">The next set of digestive glands is in the stomach lining. They produce stomach acid and an enzyme that digests protein. One of the unsolved puzzles of the digestive system is why the acid juice of the stomach does not dissolve the tissue of the stomach itself. In most people, the stomach mucosa is able to resist the juice, although food and other tissues of the body cannot.<br /></span></div>Suntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.com1tag:blogger.com,1999:blog-1125929561898554305.post-52388135223732774972009-09-18T20:55:00.000-07:002009-09-18T20:57:38.778-07:00Gastrointestinal Tract of Animals<span style="color:#000099;"><strong>Pharynx</strong> </span><br /><blockquote><span style="color:#000099;"></span></blockquote><div align="justify"><span style="color:#000099;"> Swallowing, a reflex action which moves food into the esophagus, occurs in the pharynx, a region that opens into the ose, mouth, and larynx. During swallowing, food normally enters only the esophagus, a long, muscular tube that extends to the stomach, because the nasal and laryngeal passages are blocked. The nasopharyngeal openings are covered when the soft palate moves back. The opening to the larynx at the top of the trachea, called the glottis, is covered when the trachea moves up under a flap of tissue, called the epiglottis. </span><blockquote></blockquote></div><div align="justify"><span style="color:#000099;"> The esophagus is the organ into which the swallowed food is pushed. It connects the throat above with the stomach below. At the junction of the esophagus and stomach, there is a ringlike valve closing the passage between the two organs. However, as the food approaches the closed ring, the surrounding muscles relax and allow the food to pass.<br /></span><blockquote></blockquote><span style="color:#000099;"><br /> The food then enters the stomach, which has three mechanical tasks to do. First, the stomach must store the swallowed food and liquid. This requires the muscle of the upper part of the stomach to relax and accept large volumes of swallowed material. The second job is to mix up the food, liquid, and digestive juice produced by the stomach. The lower part of the stomach mixes these materials by its muscle action. The third task of the stomach is to empty its contents slowly into the small intestine. Several factors affect emptying of the stomach, including the nature of the food (mainly its fat and protein content) and he degree of muscle action of the emptying stomach and the next organ to receive the contents (the small intestine).<br /></span></div>Suntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.com0tag:blogger.com,1999:blog-1125929561898554305.post-30610389950521155482009-09-02T02:12:00.000-07:002009-09-02T02:15:50.159-07:00Aromas and flavours advantages for the animal<strong> To enhance and improve the smell and taste of feedstuff:</strong><br /><blockquote></blockquote><strong>To make the unusual and solid feed attractive to young mammals, for an easier changeover from milk to solid feed</strong><br /><strong><blockquote><strong></strong></blockquote>Aim:</strong> to motivate suckling animals for an early intake of solid feed (pre-starter, starter), which prepares the digestive system (adaptation of enzyme activity and of intestinal flora) for the later stage of weaning, thus helping to reduce the general stress at this period of life<br />nto enhance the appetite<br /><br /><strong><blockquote><strong></strong></blockquote>Aim:</strong> securing and improving the feed intake for optimal growth<br />nto stimulate salivary gland secretion<br /><strong><strong><blockquote><strong><strong></strong></strong></blockquote>Aim:</strong></strong> more saliva production for easier swallowing of feed rich in dry matter, consequently increased bile and digestive enzyme production<br /><br /><strong><blockquote><strong></strong></blockquote>Advantages for the Feed Producer</strong><br /><blockquote></blockquote>To standardise the feed during changes of recipes and variation of raw material qualities<br /><strong><blockquote><strong></strong></blockquote>Aim:</strong> to give flexibility in feed optimisation without compromising feed intake<br />nto cover less palatable feed additives or feed components (e.g. acids, certain fats, rapeseed, pharmaceuticals )<br /><strong><blockquote><strong></strong></blockquote>Aim:</strong> to ensure feed and medicine intake<br />nas a marketing tool in the feed industry<br /><strong><blockquote><strong></strong></blockquote>Aim:</strong> differentiation against competitor products, improvement of smelling attractiveness also for the farmerSuntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.com1tag:blogger.com,1999:blog-1125929561898554305.post-63040092236771110672009-09-02T02:08:00.000-07:002009-09-02T02:10:43.775-07:00Sweeteners<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggQ9fAfc4hO1N9A71_BfbLZ7DgS3jAtOAiSGBZE98FgKAl3MbCdd1GuEjjjJUFOfLAKzDNbtv9pc0-bGra5iY7HJttAFzMRyKissac9TbmjhM2EIsIvEdgLntDeU1PoNxMhmxaHfAHGAc/s1600-h/sweeteners.gif"><img id="BLOGGER_PHOTO_ID_5376794979190659826" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 204px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggQ9fAfc4hO1N9A71_BfbLZ7DgS3jAtOAiSGBZE98FgKAl3MbCdd1GuEjjjJUFOfLAKzDNbtv9pc0-bGra5iY7HJttAFzMRyKissac9TbmjhM2EIsIvEdgLntDeU1PoNxMhmxaHfAHGAc/s320/sweeteners.gif" border="0" /></a><br /><div><strong>Definition:</strong> Substitutes for sugar, which have the same sweetening power with a lower dosage. The high intensity communicates at low levels a long lasting sweet taste and some remove bitter/metallic after tastes (e.g. NHDC)<br /><br /><blockquote></blockquote>Sweet effects just on taste perception<br /><br /><blockquote></blockquote>Palatability agents, which intensify at low levels the gustatory and olfactory sensations<br /><br /><blockquote></blockquote>Without or less caloric energy compared to sugar, explanation: most of the sweeteners can not be split with the help of body own enzymes </div>Suntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.com0tag:blogger.com,1999:blog-1125929561898554305.post-88733758573634364212009-09-02T02:07:00.000-07:002009-09-02T02:08:05.672-07:00Aromas and flavours<strong>Aroma:</strong> The sum of volatile substances, which are released by inhaling through the nose as well as by chewing through warmth and mechanical processing in the mouth (faucal-nasal connection) and received via the olfactory epithelium.<br /> <blockquote></blockquote><strong>Flavour:</strong> Each of the gustatory cells located in the taste buds on the tongue is specialized in one of the five tastes (sweet, sour, bitter, salty and <a onclick="window.event.cancelBubble=" href="file:///D:/2552%20ข้อมูลการประชุมวิชาการ%20ทุกต้นเดือน%20ที่%20Inteqc/2552%20กันยายน%201/Definition_umami.ppt" target="_parent">umami</a>). Flavours are substances, which are perceived and classified as a specific taste through the combination of their chemical stimuli. หรือ flavouring substance<br /><strong><blockquote><strong></strong></blockquote>Bouquet:</strong> Totality of the aromas and flavours contained in a feedstuff which interact with the physical properties of the nutrition to form an overall impression.<br /><strong><blockquote><strong></strong></blockquote>Note:</strong> Classification of the perception of a flavour profile (e.g. fruity, spicy, flowery etc.)Suntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.com0tag:blogger.com,1999:blog-1125929561898554305.post-60852129630632927882009-09-02T02:02:00.000-07:002009-09-02T02:06:43.145-07:00Aroma as a source of information<ol><li> As with us humans, the sensory control of the nutrition to be ingested plays a major role for our livestock in order to identify and judge the quality. </li><li><blockquote></blockquote>The aroma of a feedstuff contains a multitude of information for its identification by the animal. This enables the animal to differentiate between e.g. edible and inedible plants, high-energy or foul feedstuffs. </li><li><blockquote></blockquote>The aroma of a feedstuff is decisive for its acceptance by the animal.</li><li><blockquote></blockquote>Each type of animal has different preferences.<br /><blockquote></blockquote><blockquote></blockquote><blockquote></blockquote>The sensory overall impression results from the following sensory perceptions. </li></ol><blockquote></blockquote><p><strong>Smell:</strong> The perception of even the smallest quantities of volatile chemical substances, which have passed into the gas phase, occurs among vertebrates via the olfactory epithelium of the nose due to the contact of these substances via the sensory cells. The sensory stimuli are forwarded to the olfactory region of the brain and processed to an olfactory impression.<br />à volatile substances, gaseous<br /><strong></p><blockquote><strong></strong></blockquote><p>Taste:</strong> Taste is a sensation caused by macroscopic chemical substances coming into contact with the receptor cells of the tongue, palate and fauces. Each of the gustatory cells located in the taste buds on the tongue is specialized in one of the five tastes (sweet, sour, bitter, salty and <a onclick="window.event.cancelBubble=" href="file:///D:/2552%20ข้อมูลการประชุมวิชาการ%20ทุกต้นเดือน%20ที่%20Inteqc/2552%20กันยายน%201/Definition_umami.ppt" target="_parent">umami</a>). The taste of a feedstuff supplies important information to mammals and birds via the composition (e.g. edible, inedible, poisonous, energy value etc.).<br />à non-volatile substances, soluble in water, oil or saliva<br /><strong></p><blockquote><strong></strong></blockquote><p>Tactile perception:</strong> The overall impression of a feedstuff is not only influenced by taste and smell, but also by its physical properties and the associated mechanical sensations.<br /></p>Suntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.com0tag:blogger.com,1999:blog-1125929561898554305.post-74186436349026943292009-08-28T22:59:00.000-07:002009-08-28T23:02:48.100-07:00Deficiency and Toxicity of Riboflavin (B2)<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8mxYUZw3I47J9t3VWFCMBNT_KzBFXtx7ZWMzLMhInSp_bbScPmF97n36AhugmR6xgfJnJtytzdRsaEelQrTrPM-ektwrruluxdFockiBg5GNfx-NJi7TZ_Nj3tvMRvV4VkHSPAdLs7Q/s1600-h/B2+1.gif"><img id="BLOGGER_PHOTO_ID_5375261959115308002" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 198px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8mxYUZw3I47J9t3VWFCMBNT_KzBFXtx7ZWMzLMhInSp_bbScPmF97n36AhugmR6xgfJnJtytzdRsaEelQrTrPM-ektwrruluxdFockiBg5GNfx-NJi7TZ_Nj3tvMRvV4VkHSPAdLs7Q/s320/B2+1.gif" border="0" /></a> <strong>Deficiency</strong> <div><br />• May result in itching and burning eyes; cracks and sores in the mouth & lips; bloodshot eyes; purplish tongue; dermatitis; retarded growth; digestive disturbances; trembling; sluggishness; oily skin.<br />• Deficiency of the vitamin can occur in the elderly subsisting on tea or coffee, toast and cookies.<br />• Riboflavin deficiency also occurs in those with chronic liver disease, chronic alcoholics and those who receive total parenteral nutrition (TPN) with inadequate riboflavin.<br />• Marginal riboflavin deficiency, in the context of nucleoside analog antiretroviral therapy, has been known to cause severe lactic acidosis.<br /><br /><strong>Toxicity</strong></div><br /><div>There is no known toxicity to riboflavin. Because riboflavin is a water-soluble vitamin, excess amounts are easily excreted by the body in the urine. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1RcHEK_NmY0ZC6rm9qZzAGCS6P2GgNaNUD4B1dv3DvTe8ojsp4D9RyDF2q2yRW7vHhfYOwxVYHiDtei4eSn3lh0tOREmtCM9ALH2X7hNnbyQYvpziIZaiR91skhJVFZYSM0AUnlrGiE/s1600-h/Riboflavin.gif"><img id="BLOGGER_PHOTO_ID_5375262048077373266" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 196px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1RcHEK_NmY0ZC6rm9qZzAGCS6P2GgNaNUD4B1dv3DvTe8ojsp4D9RyDF2q2yRW7vHhfYOwxVYHiDtei4eSn3lh0tOREmtCM9ALH2X7hNnbyQYvpziIZaiR91skhJVFZYSM0AUnlrGiE/s320/Riboflavin.gif" border="0" /></a></div></div>Suntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.com2tag:blogger.com,1999:blog-1125929561898554305.post-89503223881974729112009-08-28T22:57:00.000-07:002009-08-28T22:59:45.631-07:00Riboflavin<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJO9vuUQDAd1ew7bBd6YuAuCqdRxmMQ0jywnA_LDlnsHCsm2-RcnymIzyeapOLNYK1V2PIYrWY0avH1t5yHrLmxzR5Boz3LBnNtBUd5ch6XvbAGs5r4uJxO40QcTBd0l4IFS0kRduH-m0/s1600-h/B2.gif"><img id="BLOGGER_PHOTO_ID_5375261378325911330" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 306px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJO9vuUQDAd1ew7bBd6YuAuCqdRxmMQ0jywnA_LDlnsHCsm2-RcnymIzyeapOLNYK1V2PIYrWY0avH1t5yHrLmxzR5Boz3LBnNtBUd5ch6XvbAGs5r4uJxO40QcTBd0l4IFS0kRduH-m0/s320/B2.gif" border="0" /></a><br /><div><strong><span style="font-family:lucida grande;color:#000099;">Structure</span></strong></div><br /><div><strong><br /></strong><span style="font-family:lucida grande;"><span style="color:#000099;">• Riboflavin composed of Isoalloxazine ring connected with ribityl side chain.<br /><br /><br /><strong>Function</strong></span></span></div><strong></strong><br /><div><br /><span style="font-family:lucida grande;color:#000099;">• it supports energy production by aiding in the </span><a href="http://www.chemistrydaily.com/chemistry/Metabolism" target="_parent"><span style="font-family:lucida grande;color:#000099;">metabolizing</span></a><span style="font-family:lucida grande;color:#000099;"> of </span><a href="http://www.chemistrydaily.com/chemistry/Fats" target="_parent"><span style="font-family:lucida grande;color:#000099;">fats</span></a><span style="font-family:lucida grande;color:#000099;">, </span><a href="http://www.chemistrydaily.com/chemistry/Carbohydrates" target="_parent"><span style="font-family:lucida grande;color:#000099;">carbohydrates</span></a><span style="font-family:lucida grande;color:#000099;">, and </span><a href="http://www.chemistrydaily.com/chemistry/Proteins" target="_parent"><span style="font-family:lucida grande;color:#000099;">proteins</span></a><span style="font-family:lucida grande;color:#000099;">. Vitamin B2 is also required for </span><a href="http://www.chemistrydaily.com/chemistry/Red_blood_cell" target="_parent"><span style="font-family:lucida grande;color:#000099;">red blood cell</span></a><span style="font-family:lucida grande;"><span style="color:#000099;"> formation and respiration, antibody production, and for regulating human growth and reproduction. It is essential for healthy skin, nails, hair growth and general good health, including regulating thyroid activity.<br />• Riboflavin is needed for energy metabolism, building tissue, and helps maintain good vision.<br /></span></span></div><div><span style="font-family:lucida grande;"><span style="color:#000099;"><br /><strong>Source</strong></span></span></div><div><strong></strong><br /><span style="font-family:lucida grande;color:#000099;">• Riboflavin is found in dairy products, lean meats, poultry, fish, grains, broccoli, turnip greens, asparagus, spinach, and enriched food products.<br />• Good sources of Vitamin B2 are in liver, milk and white of egg, though it occurs widely in nature </span></div>Suntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.com1tag:blogger.com,1999:blog-1125929561898554305.post-73825563238160628832009-08-28T18:49:00.000-07:002009-08-28T18:52:40.364-07:00Metabolism of Niacin<ul><li><span style="color:#663333;">Like other B vitamins niacin is essential for the manufacture of enzymes that provide cells with energy through tissue respiration and carbohydrate, protein and fat metabolism.<br /> </span></li><li><span style="color:#663333;">Niacin is involved in over 50 enzyme reactions and is essential for healthy skin, tongue and digestive tract tissues and the formation of red blood cells.<br /> </span></li></ul><p><span style="color:#663333;"><strong>Deficiency of Niacin<br /></strong><br /></span></p><ul><li><span style="color:#663333;">Factors that may increase vitamin B3 niacin deficiency include alcohol consumption, caffeine, refined sugar, low protein intake, liver disease, glaucoma, diabetes, or peptic ulcers. Deficiency of vitamin B3 niacin can lead to fatigue, muscular weakness, loss of appetite, low blood sugar, dizziness, headaches, insomnia, canker sores, skin inflammation and eruptions.<br /> </span></li><li><span style="color:#663333;">Long term niacin deficiency typically leads to pellagra, the common term for niacin deficiency disease. Pellagra starts with sunburn-like eruptions on the skin where exposed to sunlight, later symptoms being swollen red tongue, diarrhea, mental confusion / dementia, irritability and depression.<br /><br /><strong>Toxicity of Niacin</strong></span></li><li><span style="color:#663333;">Flushing.</span></li><li><span style="color:#663333;">Skin disorders. Itching, rashes, pruritus, dry skin, increased pigmentation</span></li><li><span style="color:#663333;">GI distress. </span></li><li><span style="color:#663333;">GU distress. increased urinary frequency, dysuria. </span></li><li><span style="color:#663333;">Hyperuricemia may precipitate gout. </span></li><li><span style="color:#663333;">Hepatic and pancreatic disturbances with high doses. </span></li></ul>Suntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.com1tag:blogger.com,1999:blog-1125929561898554305.post-51314713248497872452009-08-28T18:47:00.000-07:002009-08-28T18:48:46.528-07:00Function of Niacin<span style="color:#33cc00;"> 1. The major function of niacin is in the coenzyme forms of nicotinamide, NAD and NADP<br /> </span><br /><span style="color:#33cc00;">2. Enzyme containing NAD and NADP are important links in a series of reactions associated with carbohydrate, protein and lipid metabolism, especially energy metabolism<br /> </span><br /><span style="color:#33cc00;">3. More than 40 biochemical reactions have been identified that have paramount importance, particularly for the:<br /> -Skin<br /> -Gastrointestinal tract<br /> -Nervous system<br /></span><br /><span style="color:#33cc00;">4. NAD and NADP – containing enzymes play key roles in oxidation-reduction reactions by serving as hydrogen transfer agents in conjunction with a second hydrogen-carrying system, the riboflavin coenzymes<br /> -The transfer of hydrogen is reversible and sterospecific<br /> -NADP has an important role in the synthesis of fats and steroids<br /> -Both NAD and NADP are involved in degradation and synthesis of amino acids</span><br /><span style="color:#33cc00;"></span><br /><span style="color:#33cc00;"></span>Suntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.com0tag:blogger.com,1999:blog-1125929561898554305.post-18837879481970267912009-08-28T18:43:00.000-07:002009-08-28T18:46:54.957-07:00Niacin<strong><span style="color:#6666cc;">Sources</span></strong> <div><strong></strong><br /><span style="color:#6666cc;">Niacin is widely distributed in plant and animal foods, mainly as the pyridine nucleotides NAD and NADP. Good sources are yeast, meats including liver, cereals, legumes, seeds, milk, green leafy vegetables, and fish<br /></span></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKgEcQ4ZsyeneOpG-2ag7hKV4GZ1GisFqMo462jMRJ_DxVpS6G3_nWpqc6XkpbxBIlGGdjnEwb9hxcHGPEbdD7yXvyfn_jhZ5siIWIYfgwQkTKcfVTBVJslZHv75eGB_uMKWBSmDaumCU/s1600-h/Niacin.gif"><span style="color:#6666cc;"><img id="BLOGGER_PHOTO_ID_5375196078627290514" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 161px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKgEcQ4ZsyeneOpG-2ag7hKV4GZ1GisFqMo462jMRJ_DxVpS6G3_nWpqc6XkpbxBIlGGdjnEwb9hxcHGPEbdD7yXvyfn_jhZ5siIWIYfgwQkTKcfVTBVJslZHv75eGB_uMKWBSmDaumCU/s320/Niacin.gif" border="0" /></span></a><br /><span style="color:#6666cc;"><strong>Absorption of Niacin</strong><br /><br />1. Niacin is absorbed in the small intestine. As it is water soluble, excess is excreted in the urine although small amounts may be stored in the liver. </span></div><br /><div><br /><span style="color:#6666cc;">2. The amino acid tryptophan is converted to niacin in the body if sufficient thiamin, riboflavin and B6 are present. More than half the RDA for niacin can be obtained through the conversion of tryptophan.<br /><br /><strong>Transportation of Niacin</strong><br /><br />1. Unbound acid and amine<br />2. Passive diffusion and facilitated diffusion<br />3. Energy-dependent transport system(brain)<br />4. Change NAD(H) and NADP(H)</span></div>Suntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.com1tag:blogger.com,1999:blog-1125929561898554305.post-47543214214865741092009-08-28T18:39:00.001-07:002009-08-28T18:43:21.385-07:00Function of Pyridoxine<div><strong>Function of Pyridoxine</strong><br /><br />In the body, pyridoxine is normally stored as pyridoxal-5-phosphate (PLP), the coenzyme form of the vitamin. It is needed for:<br />Metabolism of amino acids<br />Cellular metabolism of carbohydrate, protein and fat.<br />Formation of neurotransmitters .<br />Production of nicotinic acid (vitamin B3).<br /><br /><strong>Metabolism of Pyridoxine</strong><br /><br />PL - pyridoxal PN - pyridoxine PM - pyridoxamine -O feedback inhibition B2 – riboflavin<br />PMP - pyridoxamine 4-PA - pyridoxic acid PLP - pyridoxal 5-phosphate PNP - pyridoxine 5-phosphate 5-phosphate RBC - red blood cell -<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmuj1U4KZ9gsV_iH0_aIcYZOPF9M1J2ir1677NahF900oZ8Fe0R4A859Mxa29XOLbFI8bZC2Imyu49jqJ5fUpnU6YN507aw1IxX2_tOsux8wRpbzvJ4qvjTlbTUiJEHcQfvLGNNmCqrwQ/s1600-h/pyridoxin+1.gif"><img id="BLOGGER_PHOTO_ID_5375195162789771554" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 233px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmuj1U4KZ9gsV_iH0_aIcYZOPF9M1J2ir1677NahF900oZ8Fe0R4A859Mxa29XOLbFI8bZC2Imyu49jqJ5fUpnU6YN507aw1IxX2_tOsux8wRpbzvJ4qvjTlbTUiJEHcQfvLGNNmCqrwQ/s320/pyridoxin+1.gif" border="0" /></a><br /><strong>Deficiency and toxicity of Pyridoxine</strong><br /><br />Factors that may increase vitamin B6 pyridoxine deficiency include alcohol consumption, high protein diets, and antidepressants. Deficiency of vitamin B6 pyridoxine can lead to muscular weakness, anemia, acne, dermatitis and eczema, allergies and asthma, nervousness, irritability and sleep disturbances. Other symptoms can be swollen tongue, ridged nails, arthritis, osteoporosis, and kidney stones. </div>Suntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.com0tag:blogger.com,1999:blog-1125929561898554305.post-34514644618879269972009-08-28T18:34:00.000-07:002009-08-28T18:38:52.126-07:00Pyridoxine<span style="color:#663366;"><strong>Sources</strong></span> <div><span style="color:#663366;"><strong><br /></strong>In food, Vitamin B6 is usually bound to protein, pyridoxol being the prominent form in plants, and pyridoxal and pyridoxamine in animal products. Major dietary sources of pyridoxine include:<br />Chicken<br />Liver<br />Yeast Extract<br />Fish, particularly:<br />§ Tuna<br />§ Trout<br />§ Herring<br />§ Halibut<br />§ Salmon <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgozba6frVFvTQ7xTThZ5T4Kepmur_Z5gNUe4YjLG7rbIJvxUkHPMNirnEywWbGv9UGLP15FMm87pXT3enHF0_x-BroWkFANkezrxk4OzN_wSsaJQCx-mTmIpYjLDcyAsT7IjW2-g2LZMc/s1600-h/pyridoxin.gif"><img id="BLOGGER_PHOTO_ID_5375194033268589602" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 317px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgozba6frVFvTQ7xTThZ5T4Kepmur_Z5gNUe4YjLG7rbIJvxUkHPMNirnEywWbGv9UGLP15FMm87pXT3enHF0_x-BroWkFANkezrxk4OzN_wSsaJQCx-mTmIpYjLDcyAsT7IjW2-g2LZMc/s320/pyridoxin.gif" border="0" /></a><br />Nuts<br />Whole grains<br />Very few fruit and vegetables:<br />Beans<br />Cauliflowers<br />Bananas<br />Raisins </span></div><br /><div><span style="color:#663366;"></span></div><br /><div><span style="color:#663366;"><strong>Absorption and Transportation of Pyridoxine<br /></strong><br />The three forms of vitamin B6 are absorbed in the jejunum by a process that is non-saturable. PN is found in foods in the free form and as the glycoside which is absorbed directly or after hydrolysis by lumenal enzymes and/or microflora.<br /></span></div><br /><div><br /><span style="color:#663366;">§ PL and PM require hydrolysis before absorption. All three forms are subsequently trapped by phosphorylation. Experiments in the rat suggest that PLP (pyridoxal phosphate) utilization might be affected by agents that raise gastric pH. Disorders of the small intestine, such as celiac disease reduce vitamin B6 status but there is little good evidence that alcohol reduces B6 absorption.</span></div>Suntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.com0tag:blogger.com,1999:blog-1125929561898554305.post-18320539943230528562009-08-28T02:56:00.000-07:002009-08-28T03:09:59.951-07:00Sulfur<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitK1vrLiLDN9ZP5Vcxvvi97xRqTlH9dVTsW8eK7DpyTt3gzKTZZl3d3S-8A3tkPDEByhhco2snkQ2T874GHgpjN2AamOP09gnmbnr7aTEyAkQx4lRRi40GZSUST_1wo_zV5P-PmgMid90/s1600-h/Sulfur.gif"><span style="color:#009900;"><img id="BLOGGER_PHOTO_ID_5374954017820561522" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 294px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitK1vrLiLDN9ZP5Vcxvvi97xRqTlH9dVTsW8eK7DpyTt3gzKTZZl3d3S-8A3tkPDEByhhco2snkQ2T874GHgpjN2AamOP09gnmbnr7aTEyAkQx4lRRi40GZSUST_1wo_zV5P-PmgMid90/s320/Sulfur.gif" border="0" /></span></a><span style="color:#009900;"><br /><br /></span><div><strong><span style="color:#009900;">Sources</span></strong></div><br /><div><span style="color:#009900;">For ruminants depends on the co availability of other factors needed for microbial protein synthesis<br /></span></div><br /><div><span style="color:#009900;">Sulfur is found in<br />–meteorites and native in proximity<br />–to hot springs and volcanoes.<br />–It is found in many minerals, including galena, iron pyrite, ......<br />–Sulfur also occurs in petroleum crude oil and natural gas.<br /></span></div><br /><br /><div><strong><span style="color:#009900;">Absorption</span></strong></div><br /><div><span style="color:#009900;">Absorption of organic sulfate from the GI tract is inefficient. Active transport of SO42- takes place from the upper small intestine<br /></span></div><br /><div><strong><span style="color:#009900;">Non ruminant requirement</span></strong></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1fpHGhF_iGBhyxEUAcnf6PBGeasqL21wad2qpYcAI5vzuIdfdiUtFIvQTbRMAxYNZ-SOhL1CjYAR5FCvJBB2aGXJJluDX2au91mnWwpXplX3WaHmqfeYGAIAmC8K1tHCsV4cJDEwC1c/s1600-h/sulfur+metabolism.gif"><span style="color:#009900;"><img id="BLOGGER_PHOTO_ID_5374954169748845938" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 207px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1fpHGhF_iGBhyxEUAcnf6PBGeasqL21wad2qpYcAI5vzuIdfdiUtFIvQTbRMAxYNZ-SOhL1CjYAR5FCvJBB2aGXJJluDX2au91mnWwpXplX3WaHmqfeYGAIAmC8K1tHCsV4cJDEwC1c/s320/sulfur+metabolism.gif" border="0" /></span></a><span style="color:#009900;"><br />In non ruminants, sulfur, at least for the most part, should be in the form of sulfur-containing protein that as amino acid there are methionine, cystine and cysteine (usually 0.6 – 0.8% of the protein)<br /></span><div></div><br /><div><strong><span style="color:#009900;">Deficiency</span></strong></div><div><strong><span style="color:#009900;"></span></strong> </div><div><span style="color:#009900;">Can not synthesis of other organic forms of S in the absence of inorganic S.</span></div><div><strong><span style="color:#009900;"><br />Toxicity</span></strong></div><div><span style="color:#009900;"><br />The toxicity of S is determined, to a large extent, by the enzyme systems of the exposed animal, and by whether the animal has capacity to form H2S from the inorganic sulphate sources presented (NRC, 1980). </span></div>Suntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.com0tag:blogger.com,1999:blog-1125929561898554305.post-80816805114544162602009-08-28T02:52:00.000-07:002009-08-28T02:54:06.759-07:00Required Nutrients for Keratinization<span style="color:#ff0000;"> -Vitamins A and E are also play an integral role indeveloping the structure and quality of keratinized horn tissue. </span><br /><br /><span style="color:#ff0000;">-One of the most important biological regulators of calcium metabolism is vitamin D </span><br /><br /><span style="color:#ff0000;">-Biotin is essential for the formation and integrity of the keratinized tissues. </span><br /><br /><span style="color:#ff0000;">-There are 4 biotin-containing enzymes found in mammalian </span><br /><br /><span style="color:#ff0000;">- Acetyl-CoA carboxylase ,B-methylcrotonyl-CoA carboxylase, propionyl-CoA carboxylase, and pyruvate carboxylase.<br /></span><br /><span style="color:#ff0000;"></span>Suntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.com0tag:blogger.com,1999:blog-1125929561898554305.post-34370348109528673482009-08-28T02:46:00.001-07:002009-08-28T02:51:52.932-07:00Vitamins and minerals on the prevention of lameness in ruminants and non - ruminants-Laminitis and the diseases associated with laminitis are among the most common causes of lameness in dairy cattle.<br /><br />- Sudden changes in nutrition ,particularly sudden increases in rapidly fermented carbohydrate<br /><br />- Which causes secondary lesions of the sole horn such as sole ulcer ,sole hemorrhages ,white line ,double sole<br /><br />- Deficiency vitamin and mineral<br /><br /><br /><strong>Required Nutrients for Keratinization</strong><br /><strong></strong><br />-The amino acids Cys ,His and Met play key roles in establishing the structural integrity of the keratinocyte<br /><br />- Reported that the formation of disulfide bonds between Cys residues was an integral step in the final stage of keratinization.<br /><br />- Calcium is needed for activation of epidermal transglutaminase (TG)<br /><br />-Reported that the favored pentapeptide sequence Cys-Gln-Pro-(Ser, Thr)-Cys was identified in the α-helix chain of hard mammalian keratins.<br /><br />-Role of Zn in differentiating cells including differentiating keratinocytes, is regulatory.<br /><br />-Zinc regulates calmodulin, protein kinase C, thyroid hormone binding, and inositol phosphate synthesis<br /><br />-Copper greatest importance in the keratinizing horn cell is the activity of thiol oxidase<br /><br />- which is active in cross-linkage of the cell envelope keratin fibers<br /><br />-Zinc role in 3 key functions<br /><br />- Catalytic roles are found in enzymes such as RNA nucleotide transferases ,RNA polymerase ,alkaline phosphatase ,carboxypeptidase ,alcohol dehydrogenase, and the carbonic anhydrases<br /><br />- Zinc also plays a key role in the formation of the structural proteins during the keratinization process.<br /><br />-Zn-finger proteins are thought to have the following general structure : -C-X2-C-Xn-C-X2-C- , where C designates Cys and X designates other amino acid<br /><br /><br />-Copper activates thiol oxidase enzyme ,which is responsible for formation of the disulfide bonds between Cys residues of keratin filaments<br /><br />- Manganese plays an indirect role in the keratinization process.<br /><br />- Manganese is needed for activation of galactotransferase and glycosyltransferase enzymes ,which are needed for the synthesis of chondroitin-sulfate side chains of proteoglycan<br /><br />- Proteoglycans are essential building blocks in the formation of normal cartilage and boneSuntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.com1tag:blogger.com,1999:blog-1125929561898554305.post-41057945833704067812009-08-28T02:18:00.000-07:002009-08-28T02:22:28.509-07:00Chromium<span style="font-family:verdana;color:#33cc00;"> Chromium is a transition element that occers most commonly in oxidation states of 0, 2+, 3+, and 6+. Most stable valence is the trivalent state. Poor absorption </span><br /><span style="font-family:verdana;color:#33cc00;"></span><br /><span style="font-family:verdana;color:#33cc00;"><br /></span><span style="font-family:verdana;"><span style="color:#33cc00;"><strong>Sources of Chromium<br /><br /></strong>1.Meats<br />2.Whole-grain products<br />3.Fruits<br />4.Vegetables<br />5.Milk very low<br />6.Flora,forage,soil<br /></span></span><br /><strong><span style="font-family:verdana;color:#33cc00;"> Absorption and Transportation</span></strong><br /><strong><span style="font-family:verdana;color:#33cc00;"></span></strong><br /><span style="font-family:verdana;color:#33cc00;"> 1.With trivalent Cr as the active ingredient of the GTF stetes.<br />2.When Cr exists in an organically bound form,it is absorped better. </span><br /><span style="font-family:verdana;color:#33cc00;"></span><br /><span style="font-family:verdana;"><span style="color:#33cc00;"><strong>Function</strong><br /></span></span><br /><span style="font-family:verdana;color:#33cc00;">1.chromium appears to be an essential trace element because it potentiates insulin action<br />2. increased HDL cholesteral, (hight density lipoprotein).<br />3.decreased serum cholesteral.<br /></span><br /><span style="font-family:verdana;"><span style="color:#33cc00;"><br /><strong>Deficiency and toxicity</strong></span></span><br /><strong><span style="font-family:verdana;color:#33cc00;"></span></strong><br /><span style="font-family:verdana;color:#33cc00;"> 1.Supplementation Cr can significanty enhance the rate of recovery form malnutrition is complicated by Cr deficiency<br />2.Chick were fed 2000 ppm resulted in reduced growth. (NRC,1980)<br /></span><br /><span style="font-family:verdana;color:#33cc00;"></span>Suntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.com0tag:blogger.com,1999:blog-1125929561898554305.post-73935339002422617092009-08-28T02:10:00.000-07:002009-08-28T02:16:42.798-07:00Deficiency and toxicity of Zinc<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2P9RHaVvhvSBrgazTXCrQ_24N1HPAt0q5D9q7Hb5WnUFtMmjYklNHYipNXbjbchIscal6MrSTmp4UZ_HwA5uqPvOxXP86r5S7qvWZPykc2kAKfEaZd9UlzniCHs5exmpy-SZnQGScYM/s1600-h/Zinc.gif"><span style="font-family:verdana;color:#3333ff;"><img id="BLOGGER_PHOTO_ID_5374940406684765458" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 255px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2P9RHaVvhvSBrgazTXCrQ_24N1HPAt0q5D9q7Hb5WnUFtMmjYklNHYipNXbjbchIscal6MrSTmp4UZ_HwA5uqPvOxXP86r5S7qvWZPykc2kAKfEaZd9UlzniCHs5exmpy-SZnQGScYM/s320/Zinc.gif" border="0" /></span></a><span style="font-family:verdana;"><span style="color:#3333ff;"> <strong>Deficiency of Zinc</strong></span></span><br /><strong></strong><br /><span style="font-family:verdana;color:#3333ff;">1.In swine is the skin disordor parakertosis.<br /></span><br /><span style="font-family:verdana;color:#3333ff;">2. In poulty lowers the rate of growth.<br />-zinc deficiency can cause retarded development and effet the color of comb.<br />- the embryo had no lower skeleton or limbs.<br /></span><br /><br /><span style="font-family:verdana;"><span style="color:#3333ff;"><strong> Toxicity of Zinc<br /></strong>1. Pig,poultry, sheep, and cattle hibitconsiderable tolerance high intake.(1000ppm),(NRC,1980)</span></span><br /><span style="font-family:verdana;color:#3333ff;"></span><br /><span style="font-family:verdana;color:#3333ff;">2. mortality was high (4000 pmm)</span><br /><span style="font-family:verdana;color:#3333ff;"></span><br /><span style="font-family:verdana;color:#3333ff;">3. Broilers and laying hens show a tolerance to Zn similar to that of pigs at 1200-1400 ppm of the diet and similar growth and appetite depression.</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcBZRNrX7O56LnRW6eOURQnomCfrx-aBebXEua5x8g7Aw5IuJ0MISmPnAT1svFwFf2Ah717YnTxVtI2KgIRvdZIxO0Esk0e-F-5cbK7U63lNX8z2OeLMhORc9orEtJ0dviriNWoRYjEmM/s1600-h/Zinc.jpg"></a><br /><br /><div><span style="font-family:verdana;color:#3333ff;"></span></div>Suntornkahttp://www.blogger.com/profile/17551229857908177660noreply@blogger.com0