Amino acids emerged in various biochemical cycles in vivo, affecting the performance and carcass characteristics of broilers. In this study, the contents of dietary lysine and their effects on carcass performance of broiler were investigated. Experimental results showed that deficient dietary lysine significantly reduced live weight, carcass weight, eviscerated yield with gihlet (EYG) and eviscerated yield (EY) of broilers. Whereas, the percentage of slaughter yield, the percentage of eviscerated yield (PEY) and the percentage of eviscerated yield with giblet (PEG) were slightly affected. Many CpG sites were found at the myostatin exon 1 region (nucleotides 2360-2980 bp). At the myostatin exon 1 region where CpG sites enriched (nucleotides 2360-2980 bp), we found significantly lower methylation rate of 18% in low-lysine group of 55-day-old broilers, compared with methylation rate of 87% in control group, which suggested the deficient dietary lysine may lead to demethylation of their original methylated sites. In muscle tissues, the exon 1 hypermethylation status of myostatin gene was detected, which was negative correlated with the expression of this gene. These results suggested that methylation of this gene was a dynamic process, which plays a dominant role in regulation of gene expression for development of individuals.

We report on a rapid method for the detection of Salmonella O8. It does not require an enrichment step but rather uses an aptamer as a probe that was selected by system evolution of ligands by exponential enrichment (SELEX) assay. Firstly, aptamer against Salmonella O8 was selected from a 78 bp random DNA library that was prepared in-vitro. The binding ability of the aptamers to target bacterium was examined by aptamer-linked immobilized sorbent assay. A high affinity aptamer was successfully selected from the initial random DNA pool, and its secondary structure was also investigated. Next, this high affinity aptamer B10 was used to recognize Salmonella O8 via fluorescence microscopy. The selected aptamer has a high specificity and high affinity against its target. We believe that the resulting fluorescence in-situ labeling assay is a potentially useful alternative in rapid screening and detection of foodborne pathogens.

The experiment used parents inactivated protoplast electro fusion to breed High-yield Strain of Vitamin K2,explored the inactivated strains and the electro fusion conditions.The results showed that through thermal inactivated and UV inactivated,and then under the condition of the fusion of frequency 2 MHz,voltage 32 V,fusion voltage 500V,40 μm,pulse number 6,got a good strain BKU-6,the yield of vitamin K2 reached 39.6 mg/L,much higher than the low yield of parents CICC10262 strains.

The objective of this study was to examine the effects of different intensity of heat stress on sensory properties,blood biochemical parameters of broilers.Eighty 30 days healthy Arbor Acre(AA) broilers were randomly divided into 4 groups,20 broilers for each group.Broilers were heat stressed for 0 h(as a contro1)and for 4 h,by rapidly increasing the ambient temperature from(25±1)℃ to(33±1)℃,(37±1)℃and(41±1)℃.The pH,drip loss,color and shear force of broiler breast muscles in every group were investigated.Clinical blood parameter was used to study the blood biochemical parameters of heat stressed broilers.The results showed that,in comparison with the control group,the pH30min,pH24h and a* value of broiler breast muscles significantly decreased and the drip loss,L * and shear force value clearly improved.The activity of Creatine kinase(CK),Lactate dehydrogenase(LDH) and Malondialdehyde(MDA) were significantly increased with the temperature increasing,the activity of Alkaline phosphatase(AKP) was decreased.

To established an import and export food histamine by enzyme-linked immunosorbent fast determination method.According to the current domestic market common Abraxis,r-Biopharm and Neogen three kit,carries on the comparison to choose the optimum kit and enzyme-linked immunosorbent analysis quantitative detection of histamine residual kit for selective(cross reaction) testing,specificity and detection limit testing and samples of import and export food of histamine recovery rate and precision testing.The results showed that choose r-Biopharm kit to test samples of the histamine accuracy is better,which to N-Acyl-histamine cross is 100%,to N-Methyl-histamine,5-Hydroxy-indole-acetic acid,Imidazole acetic acid,L-Histidine,N-Methyl imidazole acetic acid and Serotonin cross reaction are less than 1%.Red wine detection limit(LOD) is 250 mg/kg,milk LOD is 100 mg/kg,cheese LOD is 2.5 mg/kg,fishmeal LOD is 100 mg/kg,the average recovery of sample in both 86.4%~ 95.6%,relative standard deviation 2.7%~3.9%.After five laboratory of recycling verify all have good recovery,by using HPLC corroborate false-positive rate not more than 2.5%.The results indicated that enzyme-linked immunosorbent analysis quantitative method can realize rapid and accurate in food histamine residues screening.

This paper describes an enzyme-linked immunosorbent assay （ELISA） to determine ractopamine in meat and meat products. The proposed method was highly accurate in determining ractopamine and showed a cross-reactivity of less than 1% with all ractopamine analogues investigated. The limits of detection （LODs） for exported canned pork and exported beef were （0.28±0.30） μg/kg and （0.26±0.21） μg/kg, respectively, with an average spike recovery of 82.9%-91.1% （n = 15） and a relative standard deviation of 4.3%-8.7%. Using high performance liquid chromatography （HPLC）, the false posiitve rate of this method was confirmed as less than 2.0%, suggesting that it can enable accurate and rapid determination of ractopamine residues in foods.

The qualitative detection was carried out on genetically modified rice by using real-time fluorescence PCR technology and genetically modified rice in Anhui Province was evaluated.Some advices for strengthening propaganda and management of genetically modified rice were put forward.

The objective of this study was to examine the effect of different intensity of heat stress on sensory properties,blood biochemical parameters and heat shock protein(Hsp) 108 mRNA expression of broilers.Eighty 30-dayage healthy Arbor Acre(AA) broilers were randomly divided into 4 groups,20 broilers for each group.Broilers were heat stressed for 0 h(as a contro1) and for 4 h by rapidly increasing the ambient temperature from(25±1) ℃ to(33±1) ℃,(37±1) ℃ and(41±1) ℃,respectively.The pH,drip loss,color and shear force of broiler breast muscles in every group were investigated.Clinical blood parameter and fluorescence quantitative PCR(FQ-PCR) were used to study the blood biochemical parameters and the expression of heat shock protein108 mRNA in the muscles,hearts and livers of heat-stressed broilers.The results showed that,in comparison with the control group,the pH 30 min,pH 24 h and a* value of broiler breast muscles were significantly decreased and the drip loss,L* and shear force value were clearly improved.The activities of creatine kinase(CK),lactate dehydrogenase(LDH) and malondialdehyde(MDA) were significantly increased with the temperature increasing,the activity of alkaline phosphatase(AKP) was decreased.By FQ-PCR,a decreasing tendency was showed in almost heat shock protein 108 mRNA expression,but the expression of the 33 ℃ group in the broiler hearts was significantly increased,other stressed groups were somewhat decreased.The established FQ-PCR method was qualified after the examination and the heat shock protein could be used as a sensitive indicator of heat stress.

The method of ELISA applied in residue determination of clenbuterol hydroehloride in export meat and products was introduced in this paper. Use clenobuterol hydrochloride kit on export meat and products residual clenobuterol hydrochloride were determined by enzyme standard instrument. The results showed that the cross reaction of clenobuterol hydrochloride is 100%, the detection limit of canned beef and pork（LOD） is 0.026 ug/kg and 0.028 ug/kg, the average recovery of samples is between 83.6% and 91.3%, and relative standard deviation is 3.5%-5.6%, false positives confirmed by HPLC using 2.0%, by using HPLC corroborate false-positive rate not more than 2.0%. The results indicated that enzymelinked immunosorbent analysis quantitative method can realize rapid and accurate in food clenbuterol hydroehloride residues screening.

In order to research that the effect of microbial fermentation on flavonoids content in taraxacum mongolicum hand-mazz extracts,aspergillus flavus and mildew and bacillus subtilis separately to carry on the fermentation in this article. The result showed that flavonoids content in taraxacum mongolicum hand-mazz extracts after mildew fermentation increased nearly 2～3 times. The most suitable condition of mildew fermentation taraxacum mongolicum Hand-mazz were investigated by single factor experiment,the result show that 9% glycine,1.5% urea were respectively as carbon source and nitrogen source, added 0.5% CaCl2 and 0.5%(NH4)2SO4,pH vaule 6 in the medium,determinated flavonoids contents were (0.097±0.004) mg/mL in fermentation solution,which were 5 times compared to flavonoids content in taraxacum mongolicum Hand-mazz water-extracts (0.025 ±0.003) mg/mL. Rutin content remarkable increased nearly 3.5 times compared to taraxacum mongolicum hand-mazz water-extracts by HPLC determination.

In order to avoid the harm which use nitrite as food color fixative,nitrite-free salted preserved chicken were produced. In this experiment,nitrosohaemoglobin,the natural monascus colors and ferric citrate were used as food color fixative respectively,VC were used as an antioxidant and auxochromous additive to process salted preserved chicken. The single factor experiments and sensory evaluation were used,and then the orthogonal experiments were used by three kinds of food color fixative for the factors. The results showed that when the nitrosohemoglobin 0.7%,natural monascus colors 0.001%,ferric citrate 0.04% was added,salted preserved chicken products were the most high-quality in appearance and taste. The final results showed that substitute three kinds of food color fixative for nitrite to produce nitrite-free salted preserved chicken were feasible.

This article had discussed to product chlorogenic acid possibility using microorganismreactor synthesisnatural.Aspergillus flavus and mildew and Bacillus subtilis separately to carry on the fermentation,carries on revolves evaporates after the fermentation,thus obtains the distilled solution and carries on around the fermentation to contrast,checking up the fungiform which increase the chlorogenic acid content;the experimental result indicated,the Bacillus subtilis raised the total chlorogenic acid content after the dandelion ferment comparatively much,spectrophotometer demonstration,the chlorogenic acid content enhanced nearly 2.6 times compared to the fermentation before.The orthogonal test showed that yeast extract,sucrose are respectively as nitrogen source and carbon source for the best in the medium when pH 6.5.on the orthogonal experiment optimization culture medium foundation,with the Bacillus subtilis to ferment the dandelion,the chlorogenic acid content remarkable increased nearly 1.5 times compared to the fermentation before by HPLC determination.This experiment discovered that,the natural plant dandelion using the microorganism Bacillus subtilis may transform and synthesize the active constituent.

通过单因素试验及正交试验,研究初复煮时间、烘烤温度和烘烤时间对鸡肉松加工工艺的影响,结果表明,初煮最佳时间为2.0h、复煮最佳时间为1.5h、烘烤最佳温度为80℃、烘烤最佳时间为70min,不同风味的鸡肉松(绿茶、山楂、虾仁、枸杞、黄豆)中绿茶、山楂、虾仁、枸杞、黄豆的最佳添加量分别是鸡肉质量的2.0%、2.0%、1.0%、1.0%和6.0%。