N. Villa‐Ruano, S. Ramirez-Garcia, Gerardo Landeta-Cortés, J. M. Cunill-Flores, Guillermo M. Horta-Valerdi, Yesenia Pacheco Hernández
Resveratrol (RV), carnosic acid (CA) and hernandulcin (HE; a non-caloric sweetener) are envisioned as promising nutraceuticals to designnew functional foods for improving lipid and carbohydrate metabolism. This study aimed to investigate the in vitro inhibitory effectof these molecules on specific enzyme targets and their capacity to improve distinctive markers associated to carbohydrate and lipidmetabolism in murine model. The enzymes explored were alpha-amylase, alpha-glucosidase, and pancreatic lipase whereas ICR malemice were used for in vivo testing. Saturation curves (10-200 µM mL-1) and Lineweaver-Burk regressions suggested that RV, CA andHE exerts non-competitive inhibition on pancreatic lipase, alpha-glucosidase and alpha-amylase but, CA produced a strong competitiveactivity on alpha-amylase. RV was more effective to inhibit alpha-glucosidase (IC50, 22.1 µM) whereas CA was the most effective toinhibit both alpha-amylase (IC50, 11.7 µM) and pancreatic lipase (IC50, 31.5 µM). The effects of the oral administration of RV (300 mg/kg) HE (100 mg/kg) and CA (100 mg/kg) as well as the simultaneous administration of the three compounds at the same concentration was also explored in normoglycemic and diabetic mice. In addition, the prolonged administration of these substances combined with hypercaloric/atherogenic diet for 30 days was performed. Our results revealed a clear modulatory activity in both postprandial glucose and triglyceride levels as well an improvement in biochemical markers of mice treated with hypercaloric/atherogenic diet. The administration of HE produced a notable change (p < 0.01) in postprandial glucose assimilation at 60 min post-treatment in diabetic mice, whereas the other two compounds exerted a stronger depletion of glucose levels from 30 to 120 min post-treatment. A similar trend was recorded by RV and CA in postprandial triglyceride content, however, the latter compound was more effective (p < 0.05) at lower doses than RV. The simultaneous administration of the three compounds produced a significant improvement (p < 0.01) in biochemical parameters associated to carbohydrate (insulin and glucose) and lipid metabolism (total cholesterol, LDL-c, HDL-c, triglycerides, leptin, and adiponectin).Outstandingly, the mixture of the three compounds was more effective (p < 0.01) than the administration of sole compounds to amelioratethe side effects of the hypercaloric/atherogenic diet. Finally, the body weight of treated mice significantly decreased (from 5 to 20%; p < 0.05) in comparison with mice only fed with hypercaloric/atherogenic diet. Our results suggest that mixtures of RV, HE and CA may work better than their sole administration in mice and part of their biological activity could be associated with their inhibitory properties on the enzyme targets evaluated in this investigation. Keywords: Carnosic acid; Hernandulcin; Resveratrol; Hypoglycemic; Hypolipidemic; Murine model; Target enzymes
白藜芦醇（RV）、肉苁蓉酸（CA）和鞘氨醇苷（HE，一种无热量甜味剂）被认为是很有前途的营养保健品，可用于设计新的功能食品，改善脂质和碳水化合物代谢。本研究旨在调查这些分子对特定酶靶的体外抑制作用，以及它们改善小鼠模型中与碳水化合物和脂质代谢相关的独特指标的能力。所研究的酶是α-淀粉酶、α-葡萄糖苷酶和胰脂肪酶，并使用 ICR 小鼠进行体内测试。饱和曲线（10-200 µM mL-1）和 Lineweaver-Burk 回归表明，RV、CA 和 HE 对胰脂肪酶、α-葡萄糖苷酶和α-淀粉酶具有非竞争性抑制作用，但 CA 对α-淀粉酶具有很强的竞争活性。RV 对α-葡萄糖苷酶的抑制作用更强（IC50，22.1 µM），而 CA 对α-淀粉酶（IC50，11.7 µM）和胰脂肪酶（IC50，31.5 µM）的抑制作用最强。此外，还在血糖正常的小鼠和糖尿病小鼠中探讨了口服 RV（300 毫克/千克）、HE（100 毫克/千克）和 CA（100 毫克/千克）以及同时服用相同浓度的这三种化合物的效果。此外，还对这些物质与高热量/高致脂肪饮食联合长期服用 30 天的情况进行了研究。我们的研究结果表明，这些物质对餐后血糖和甘油三酯水平有明显的调节作用，并改善了高热量/高脂饮食小鼠的生化指标。给糖尿病小鼠注射 HE 后 60 分钟，餐后葡萄糖同化发生了显著变化（p < 0.01），而其他两种化合物在治疗后 30 至 120 分钟内对葡萄糖水平的消耗更强。RV 和 CA 对餐后甘油三酯含量的影响趋势相似，但后者在低剂量时比 RV 更有效（p < 0.05）。同时服用这三种化合物可显著改善碳水化合物（胰岛素和葡萄糖）和脂质代谢（总胆固醇、低密度脂蛋白胆固醇、高密度脂蛋白胆固醇、甘油三酯、瘦素和脂肪连通素）相关生化指标（p < 0.01）。最后，与只喂食高热量/致动脉粥样硬化饮食的小鼠相比，接受治疗的小鼠体重明显下降（从 5% 降至 20%；p < 0.05）。我们的研究结果表明，RV、HE 和 CA 的混合物对小鼠的作用可能比单独给药更好，它们的部分生物活性可能与它们对本研究中评估的酶靶点的抑制特性有关。 关键词卡诺酸；白藜芦醇；降血糖；降血脂；小鼠模型；靶酶
{"title":"Comparative effect of resveratrol, carnosic acid and hernandulcin on target enzymes and biochemical markers linked to carbohydrate and lipid metabolism in mice","authors":"N. Villa‐Ruano, S. Ramirez-Garcia, Gerardo Landeta-Cortés, J. M. Cunill-Flores, Guillermo M. Horta-Valerdi, Yesenia Pacheco Hernández","doi":"10.9755/ejfa.2023.3130","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3130","url":null,"abstract":"Resveratrol (RV), carnosic acid (CA) and hernandulcin (HE; a non-caloric sweetener) are envisioned as promising nutraceuticals to designnew functional foods for improving lipid and carbohydrate metabolism. This study aimed to investigate the in vitro inhibitory effectof these molecules on specific enzyme targets and their capacity to improve distinctive markers associated to carbohydrate and lipidmetabolism in murine model. The enzymes explored were alpha-amylase, alpha-glucosidase, and pancreatic lipase whereas ICR malemice were used for in vivo testing. Saturation curves (10-200 µM mL-1) and Lineweaver-Burk regressions suggested that RV, CA andHE exerts non-competitive inhibition on pancreatic lipase, alpha-glucosidase and alpha-amylase but, CA produced a strong competitiveactivity on alpha-amylase. RV was more effective to inhibit alpha-glucosidase (IC50, 22.1 µM) whereas CA was the most effective toinhibit both alpha-amylase (IC50, 11.7 µM) and pancreatic lipase (IC50, 31.5 µM). The effects of the oral administration of RV (300 mg/kg) HE (100 mg/kg) and CA (100 mg/kg) as well as the simultaneous administration of the three compounds at the same concentration was also explored in normoglycemic and diabetic mice. In addition, the prolonged administration of these substances combined with hypercaloric/atherogenic diet for 30 days was performed. Our results revealed a clear modulatory activity in both postprandial glucose and triglyceride levels as well an improvement in biochemical markers of mice treated with hypercaloric/atherogenic diet. The administration of HE produced a notable change (p < 0.01) in postprandial glucose assimilation at 60 min post-treatment in diabetic mice, whereas the other two compounds exerted a stronger depletion of glucose levels from 30 to 120 min post-treatment. A similar trend was recorded by RV and CA in postprandial triglyceride content, however, the latter compound was more effective (p < 0.05) at lower doses than RV. The simultaneous administration of the three compounds produced a significant improvement (p < 0.01) in biochemical parameters associated to carbohydrate (insulin and glucose) and lipid metabolism (total cholesterol, LDL-c, HDL-c, triglycerides, leptin, and adiponectin).Outstandingly, the mixture of the three compounds was more effective (p < 0.01) than the administration of sole compounds to amelioratethe side effects of the hypercaloric/atherogenic diet. Finally, the body weight of treated mice significantly decreased (from 5 to 20%; p < 0.05) in comparison with mice only fed with hypercaloric/atherogenic diet. Our results suggest that mixtures of RV, HE and CA may work better than their sole administration in mice and part of their biological activity could be associated with their inhibitory properties on the enzyme targets evaluated in this investigation. Keywords: Carnosic acid; Hernandulcin; Resveratrol; Hypoglycemic; Hypolipidemic; Murine model; Target enzymes","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"6 1","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139371076","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-01DOI: 10.9755/ejfa.2023.v35.i6.3121
J. A. Núñez-Gastélum, Fabián Eduardo Maciel-Ortiz, N. Martínez-Ruiz, E. Álvarez-Parrilla, L. A. de la Rosa, Gilberto Mercado-Mercado, S. Sáyago-Ayerdi, J. Rodrigo-García, J. Rodríguez-Núñez
This work aimed to evaluate Moringa oleifera immature pod flour’s effect on the nutritional content and bioaccessibility of phytochemicals in partially substituted wheat flour breads. Different bread preparations were made and the most accepted formulation by panelists was chosen for this study. The composition of macro-components, the content of polyphenolic compounds, and the antioxidant capacity of the samples were measured. The bioaccessibility of polyphenolic compounds associated with dietary fiber was also analyzed. Finally, an in vitro kinetics on the release of the polyphenolic compounds was conducted. Breads containing 13% of flour from M. oleifera immature pods presented the highest acceptance among the substituted breads; meantime, its dietary fiber content was three times higher than white breads. Also, the content of polyphenolic compounds and the antioxidant capacity was higher in the substituted bread, compared to the white ones. Soluble fiber correlated with the increase of polyphenolic compound concentrations in both substituted and white breads. The most significant in vitro release of phenolic compounds was shown in those prepared with M. oleifera. Taken together, the results demonstrated that breads partially substituted with M. oleifera pod flour exhibited the highest nutrient and phytochemical content along with a better bioaccessibility. Keywords: Dietary fiber; Functional food; Non-conventional food; Wheat-based bread; Polyphenolic compounds
{"title":"Incorporation of Moringa oleifera pods onto breads improves nutrient contents, phytochemicals bioaccessibility and reduces the predicted glycemic index","authors":"J. A. Núñez-Gastélum, Fabián Eduardo Maciel-Ortiz, N. Martínez-Ruiz, E. Álvarez-Parrilla, L. A. de la Rosa, Gilberto Mercado-Mercado, S. Sáyago-Ayerdi, J. Rodrigo-García, J. Rodríguez-Núñez","doi":"10.9755/ejfa.2023.v35.i6.3121","DOIUrl":"https://doi.org/10.9755/ejfa.2023.v35.i6.3121","url":null,"abstract":"This work aimed to evaluate Moringa oleifera immature pod flour’s effect on the nutritional content and bioaccessibility of phytochemicals in partially substituted wheat flour breads. Different bread preparations were made and the most accepted formulation by panelists was chosen for this study. The composition of macro-components, the content of polyphenolic compounds, and the antioxidant capacity of the samples were measured. The bioaccessibility of polyphenolic compounds associated with dietary fiber was also analyzed. Finally, an in vitro kinetics on the release of the polyphenolic compounds was conducted. Breads containing 13% of flour from M. oleifera immature pods presented the highest acceptance among the substituted breads; meantime, its dietary fiber content was three times higher than white breads. Also, the content of polyphenolic compounds and the antioxidant capacity was higher in the substituted bread, compared to the white ones. Soluble fiber correlated with the increase of polyphenolic compound concentrations in both substituted and white breads. The most significant in vitro release of phenolic compounds was shown in those prepared with M. oleifera. Taken together, the results demonstrated that breads partially substituted with M. oleifera pod flour exhibited the highest nutrient and phytochemical content along with a better bioaccessibility. Keywords: Dietary fiber; Functional food; Non-conventional food; Wheat-based bread; Polyphenolic compounds","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"92 1","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139371439","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Propolis is a resin with high antibacterial and antioxidant properties that honey bees (Apis mellifera L.) gather and then harmonize through their metabolic secretions. Propolis is beneficial to dental health because it contains antibacterial activity against the Streptococcus mutans, which causes tooth decay. The aim of this study is to use microencapculated propolis extract (MPE) in chewing gum formulation for the first time, in order to protect propolis from environmental effects during production and to ensure controlled release in mouth. Spray drying method was applied where maltodextrin acted as coating material. The particle structure of MPE was investigated by scanning electron microscope. The encapsulation efficiency was determined as 62.19%. The hygroscopicity and moisture content of the MPE particles was found as 31.50% and 7.98% respectively. The DPPH scavenging ability, total flavonoid and total phenolic content of the MPE appeared lower than propolis extract. The total flavonoid content of MPE was calculated as 29.06 mg/kg and total phenolic content as 89.17 mg/kg. In vitro antimicrobial activity against Streptococcus mutans of 9% MPE containing gum samples was measured highest with 4.20 mm zone diameter. Hunter b* value increased with increasing MPE concentration. The final MPE incorporated chewing gum appear to be highly functional. Keywords: Propolis; Spray drying; Chewing gum; Functional food
{"title":"Microencapsulated propolis in chewing gum production","authors":"Emre Bostancı, E. Gölge","doi":"10.9755/ejfa.2023.3127","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3127","url":null,"abstract":"Propolis is a resin with high antibacterial and antioxidant properties that honey bees (Apis mellifera L.) gather and then harmonize through their metabolic secretions. Propolis is beneficial to dental health because it contains antibacterial activity against the Streptococcus mutans, which causes tooth decay. The aim of this study is to use microencapculated propolis extract (MPE) in chewing gum formulation for the first time, in order to protect propolis from environmental effects during production and to ensure controlled release in mouth. Spray drying method was applied where maltodextrin acted as coating material. The particle structure of MPE was investigated by scanning electron microscope. The encapsulation efficiency was determined as 62.19%. The hygroscopicity and moisture content of the MPE particles was found as 31.50% and 7.98% respectively. The DPPH scavenging ability, total flavonoid and total phenolic content of the MPE appeared lower than propolis extract. The total flavonoid content of MPE was calculated as 29.06 mg/kg and total phenolic content as 89.17 mg/kg. In vitro antimicrobial activity against Streptococcus mutans of 9% MPE containing gum samples was measured highest with 4.20 mm zone diameter. Hunter b* value increased with increasing MPE concentration. The final MPE incorporated chewing gum appear to be highly functional. Keywords: Propolis; Spray drying; Chewing gum; Functional food","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"28 1","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139371644","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
L. Bošković-Rakočević, N. Pavlović, J. Mladenović, Miloš Marjanović, J. Zdravković, Ivana Tošić
The aim of this research was to determine the effect of the application of different types of nitrogen fertilizer in five different varieties of lettuce on yield. The experiment was performed in the open field, in the spring cycle of growing during 2018 and 2019. The size of the base plot was 3 m2, and the trial was set up in a random block system. The trial covered the application of various forms of nitrogen fertilizers: ammonium sulphate, ammonium nitrate and urea. The applied nitrogen dose is 100 kg/ha (May 10th 2018 and May 8th 2019). Samples for the analysis of vitamin C and nitrate content, as well as yield determination, were carried out at the stage of the technological maturity of lettuce (60-62 days after seedling). The average weight of lettuce, depending on the variety, varied in the range of 211.3 g to 258.7 g. The use of ammonium nitrate resulted in the highest average weight of lettuce head (246.7 g), followed by the use of urea (238.9 g) and the lowest by the use of ammonium sulphate (221.0 g). The nutritional value of lettuce (vitamin C content) shows that depending on the applied form of nitrogen in the fertilizer, the highest content of vitamin C was determined by urea (10.86 mg/100 g), then ammonium sulphate (9.61 mg/100 g), and the lowest by ammonium nitrate (7.38mg/100g). The lower content of vitamin C was found in varieties of lettuce with red leaves compared to varieties with green leaves. The accumulation of nitrate in lettuce leaves directly depends on the variety and the applied fertilizer. The highest nitrate content was with ammonium nitrate (2355.6 mg/kg). The accumulation of nitrate in lettuce varieties with red leaves was higher compared to varieties with green leaves. Keywords: Lettuce, Nitrate, Vitamin C, Yield, Open field
本研究旨在确定五个不同品种的莴苣施用不同类型氮肥对产量的影响。试验在露地进行，时间为 2018 年和 2019 年春季生长周期。小区面积为 3 平方米，试验采用随机小区制。试验涉及各种氮肥的施用：硫酸铵、硝酸铵和尿素。施氮剂量为 100 公斤/公顷（2018 年 5 月 10 日和 2019 年 5 月 8 日）。在莴苣技术成熟期（出苗后 60-62 天）取样进行维生素 C 和硝酸盐含量分析以及产量测定。根据品种的不同，莴苣的平均重量在 211.3 克到 258.7 克之间。使用硝酸铵的生菜平均重量最高（246.7 克），其次是使用尿素（238.9 克），使用硫酸铵的生菜平均重量最低（221.0 克）。莴苣的营养价值（维生素 C 含量）显示，根据肥料中氮的施用形式，维生素 C 含量最高的是尿素（10.86 毫克/100 克），其次是硫酸铵（9.61 毫克/100 克），最低的是硝酸铵（7.38 毫克/100 克）。与绿叶品种相比，红叶品种莴苣的维生素 C 含量较低。莴苣叶片中硝酸盐的积累直接取决于品种和施用的肥料。硝酸铵的硝酸盐含量最高（2355.6 毫克/千克）。与绿叶品种相比，红叶莴苣的硝酸盐积累量更高。关键词生菜 硝酸盐 维生素 C 产量 露天种植
{"title":"Yield and quality of lettuce (Lactuca sativa L.) depending on variety and type of nitrogen fertilizer","authors":"L. Bošković-Rakočević, N. Pavlović, J. Mladenović, Miloš Marjanović, J. Zdravković, Ivana Tošić","doi":"10.9755/ejfa.2023.3128","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3128","url":null,"abstract":"The aim of this research was to determine the effect of the application of different types of nitrogen fertilizer in five different varieties of lettuce on yield. The experiment was performed in the open field, in the spring cycle of growing during 2018 and 2019. The size of the base plot was 3 m2, and the trial was set up in a random block system. The trial covered the application of various forms of nitrogen fertilizers: ammonium sulphate, ammonium nitrate and urea. The applied nitrogen dose is 100 kg/ha (May 10th 2018 and May 8th 2019). Samples for the analysis of vitamin C and nitrate content, as well as yield determination, were carried out at the stage of the technological maturity of lettuce (60-62 days after seedling). The average weight of lettuce, depending on the variety, varied in the range of 211.3 g to 258.7 g. The use of ammonium nitrate resulted in the highest average weight of lettuce head (246.7 g), followed by the use of urea (238.9 g) and the lowest by the use of ammonium sulphate (221.0 g). The nutritional value of lettuce (vitamin C content) shows that depending on the applied form of nitrogen in the fertilizer, the highest content of vitamin C was determined by urea (10.86 mg/100 g), then ammonium sulphate (9.61 mg/100 g), and the lowest by ammonium nitrate (7.38mg/100g). The lower content of vitamin C was found in varieties of lettuce with red leaves compared to varieties with green leaves. The accumulation of nitrate in lettuce leaves directly depends on the variety and the applied fertilizer. The highest nitrate content was with ammonium nitrate (2355.6 mg/kg). The accumulation of nitrate in lettuce varieties with red leaves was higher compared to varieties with green leaves. Keywords: Lettuce, Nitrate, Vitamin C, Yield, Open field","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"18 1","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139371752","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Cassava (Manihot utilissima) is one of the potential food commodities in Indonesia. Cassava production in Indonesia is relatively high. Ofcourse, it will produce much waste, such as Cassava Peel (CP) and Cassava Leaf (CL). Casava peel and casava leave has the potential to be used as feed ingredients but is constrained by low quality, and they can only be used 10% in poultry rations. For that, it is necessary to research to improve the quality of Cassava Peel-Leaf Mixture (CPLM) through fermentation with R.oligosphorus as a poultry ration. This experimental study uses a completely randomized design (CRD) with four treatments and five replications. The treatments were cassava peel-leaf mixture (CPLM) fermented with R. oligosphorus. The Treatments were A (9:1), B (8:2), C (7:3), and D (6:4). The variables observed were the digestibility of crude fiber (DCF), the activity of protease enzymes, crude protein (CP) nitrogen retention (RN), metabolic energy (ME), and crude fiber (CF). The diversity analysis showed a very significant effect (P<0.01) on (DCF), crude protein (CP), protease activity, crude fiber (CF), nitrogen retention (RN), and energy metabolism (ME) of CPLM fermentation. Based on the study’s results, it can be concluded that CPLM (6:4) fermented with R.oligosphorus gave the best results. Keywords: R. oligosphorus; Casava peel; Casava leave; Fermented; Poultry
{"title":"Improving the quality of Cassava Peel-Leaf Mixture (CPLM) through fermentation with R. oligosphorus as poultry ration","authors":"Mirnawati, G. Ciptaan, Ferawati","doi":"10.9755/ejfa.2023.3126","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3126","url":null,"abstract":"Cassava (Manihot utilissima) is one of the potential food commodities in Indonesia. Cassava production in Indonesia is relatively high. Ofcourse, it will produce much waste, such as Cassava Peel (CP) and Cassava Leaf (CL). Casava peel and casava leave has the potential to be used as feed ingredients but is constrained by low quality, and they can only be used 10% in poultry rations. For that, it is necessary to research to improve the quality of Cassava Peel-Leaf Mixture (CPLM) through fermentation with R.oligosphorus as a poultry ration. This experimental study uses a completely randomized design (CRD) with four treatments and five replications. The treatments were cassava peel-leaf mixture (CPLM) fermented with R. oligosphorus. The Treatments were A (9:1), B (8:2), C (7:3), and D (6:4). The variables observed were the digestibility of crude fiber (DCF), the activity of protease enzymes, crude protein (CP) nitrogen retention (RN), metabolic energy (ME), and crude fiber (CF). The diversity analysis showed a very significant effect (P<0.01) on (DCF), crude protein (CP), protease activity, crude fiber (CF), nitrogen retention (RN), and energy metabolism (ME) of CPLM fermentation. Based on the study’s results, it can be concluded that CPLM (6:4) fermented with R.oligosphorus gave the best results. Keywords: R. oligosphorus; Casava peel; Casava leave; Fermented; Poultry","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"1 1","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139372370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
H. Neima, Khasraw Muheddin Hassan, K. Sirwan, Khansa Hameed
This study aims to report the trends in chicken meat production, importing, and per capita consumption in the Sulaymaniyah governorate, as well as, identify the challenges and opportunities of poultry sector development to become a substantial contributor to food security and poverty alleviation in the Kurdistan Region of Iraq (KRI). This study reviews ten years of data on the production of broiler chicken and per capita consumption patterns from 2011 to 2020, in the Sulaymaniyah governorate in KRI. The data from this study explain that more than half of the broiler chicken production projects are located in the Sulaymaniyah governorate. Thus, the growing number of poultry projects has significantly contributed to increasing local broiler chicken meat production by 6 folds and achieving 85.44% of self-sufficiency in broiler chicken meat production, even though their productivity is lower than their production capacity due to the high rate of broiler chicken mortality and uncertain supply chain management. Furthermore, frequent fluctuations and instability in the production rates are observed during the last decade, as broiler chicken meat production increased from 1,669.77 tonnes in 2011 to 20,034.06 tonne in 2015, then dropped to 11,802.36 tonnes in 2016 then rose again to 23,816.13 tonnes in 2019 and then declined again to 11,352.23 tonnes in 2020. These fluctuations and instabilities in local production may harm agri-food production sustainability and food security in the KRI in general, and, the Sulaymaniyah governorate in particular. Keywords: Poultry; Broiler chicken meat; Meat consumption; Food security; Sulaymaniyah; Kurdistan Region
{"title":"Trends in broiler chicken meat production and food security in the sulaymaniyah governorate","authors":"H. Neima, Khasraw Muheddin Hassan, K. Sirwan, Khansa Hameed","doi":"10.9755/ejfa.2023.3125","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3125","url":null,"abstract":"This study aims to report the trends in chicken meat production, importing, and per capita consumption in the Sulaymaniyah governorate, as well as, identify the challenges and opportunities of poultry sector development to become a substantial contributor to food security and poverty alleviation in the Kurdistan Region of Iraq (KRI). This study reviews ten years of data on the production of broiler chicken and per capita consumption patterns from 2011 to 2020, in the Sulaymaniyah governorate in KRI. The data from this study explain that more than half of the broiler chicken production projects are located in the Sulaymaniyah governorate. Thus, the growing number of poultry projects has significantly contributed to increasing local broiler chicken meat production by 6 folds and achieving 85.44% of self-sufficiency in broiler chicken meat production, even though their productivity is lower than their production capacity due to the high rate of broiler chicken mortality and uncertain supply chain management. Furthermore, frequent fluctuations and instability in the production rates are observed during the last decade, as broiler chicken meat production increased from 1,669.77 tonnes in 2011 to 20,034.06 tonne in 2015, then dropped to 11,802.36 tonnes in 2016 then rose again to 23,816.13 tonnes in 2019 and then declined again to 11,352.23 tonnes in 2020. These fluctuations and instabilities in local production may harm agri-food production sustainability and food security in the KRI in general, and, the Sulaymaniyah governorate in particular. Keywords: Poultry; Broiler chicken meat; Meat consumption; Food security; Sulaymaniyah; Kurdistan Region","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"39 1","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139372298","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Muhammad Azhar Iqbal, Muhammad Aqeel Feroze, Muhammad Azam, Muhammad Asif, M. Umer, Muhammad Arslan Khan, Hina Ali, Qiang Lyu, Sakeen-Tul-Ain Haider, Mehwish Liaquat, Zarina Yasmin, Muhammad Ramzan Answer, Imtiaz Hussain
Olives and its oil are considered an imperative element of diet due to their excellent nutritional quality. Geographical factors (i.e., geology, slope, elevation and temperature) and genetic variability in different olive cultivars influence plant growth, yield, oil and profiling of fatty acids. The prime objective of this investigation was to demonstrate the prodigious consequences of high temperature on the growth, production, and fatty acid composition of four olive cultivars (Coratina, Frantoio, Ottobratica and Leccino) at three different geographical locations (BARI, IOF, HRS) with the range of 460-751 m altitude during the year 2017 and 2018. The study has been carried out to investigate different parameters such as climatic conditions (rainfall and temperature), phenological attribute and yield traits (fruit set, fruit weight, yield, and oil content), and oil quality and profiling of fatty acids (free fatty acid contents, peroxide, palmitic acid, palmitoleic acid, oleic acid, linoleic acid, and linolenic acid). The results indicated a positive correlation of yield with rainfall and negative with the temperature was observed among olive cultivars. The results showed higher rainfall (1189 mm) and temperature (37.51 °C) at location-1 and lower rainfall (525 mm) and temperature (36.05 °C) at location-3. Coratina and Frantoio depicted significantly higher fruit set and yield in warmer climatic regions (Location-1 and Location-2) while Leccino and Ottobratica showed better results in the cooler region. Higher oil content was found in Frantoio and Coratina at location-3 among other locations and other cultivars. Overall, the lowest free fatty acid value was exhibited in Coratina and the highest in Ottobratica at all locations in both seasons. The contents of peroxide were observed higher in Leccino and lower in Coratina at all locations. The results revealed less variation among fatty acid composition in cultivars and seasons, however, palmitic acid, palmitoleic acid and oleic acid contents were found higher at location-2, linoleic acid at location-3, and linolenic acid at location-2 in all four olive cultivars. Custer analysis revealed two main groups and group-I contained two subgroups (A and B) while group-II contained three subgroups (C, D and E). In principal component analysis (PCA), PC1 axis had Leccino-L3, Leccino-L1, Frantoio-L1, Ottobratica-L1, Coratina-L1, and Leccino-L3 and explained 91.99% of the total variation. Therefore, geographic location influence growth, yield and olive oil quality attributes. Keywords: Climatic conditions; Acid value; High temperature; Free fatty acids;· Oleic acid;· Olive cultivars; Pothwar-Pakistan
{"title":"Influence of geographical locations on yield, oil productivity and fatty acid profiling in four olive cultivars","authors":"Muhammad Azhar Iqbal, Muhammad Aqeel Feroze, Muhammad Azam, Muhammad Asif, M. Umer, Muhammad Arslan Khan, Hina Ali, Qiang Lyu, Sakeen-Tul-Ain Haider, Mehwish Liaquat, Zarina Yasmin, Muhammad Ramzan Answer, Imtiaz Hussain","doi":"10.9755/ejfa.2023.3124","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3124","url":null,"abstract":"Olives and its oil are considered an imperative element of diet due to their excellent nutritional quality. Geographical factors (i.e., geology, slope, elevation and temperature) and genetic variability in different olive cultivars influence plant growth, yield, oil and profiling of fatty acids. The prime objective of this investigation was to demonstrate the prodigious consequences of high temperature on the growth, production, and fatty acid composition of four olive cultivars (Coratina, Frantoio, Ottobratica and Leccino) at three different geographical locations (BARI, IOF, HRS) with the range of 460-751 m altitude during the year 2017 and 2018. The study has been carried out to investigate different parameters such as climatic conditions (rainfall and temperature), phenological attribute and yield traits (fruit set, fruit weight, yield, and oil content), and oil quality and profiling of fatty acids (free fatty acid contents, peroxide, palmitic acid, palmitoleic acid, oleic acid, linoleic acid, and linolenic acid). The results indicated a positive correlation of yield with rainfall and negative with the temperature was observed among olive cultivars. The results showed higher rainfall (1189 mm) and temperature (37.51 °C) at location-1 and lower rainfall (525 mm) and temperature (36.05 °C) at location-3. Coratina and Frantoio depicted significantly higher fruit set and yield in warmer climatic regions (Location-1 and Location-2) while Leccino and Ottobratica showed better results in the cooler region. Higher oil content was found in Frantoio and Coratina at location-3 among other locations and other cultivars. Overall, the lowest free fatty acid value was exhibited in Coratina and the highest in Ottobratica at all locations in both seasons. The contents of peroxide were observed higher in Leccino and lower in Coratina at all locations. The results revealed less variation among fatty acid composition in cultivars and seasons, however, palmitic acid, palmitoleic acid and oleic acid contents were found higher at location-2, linoleic acid at location-3, and linolenic acid at location-2 in all four olive cultivars. Custer analysis revealed two main groups and group-I contained two subgroups (A and B) while group-II contained three subgroups (C, D and E). In principal component analysis (PCA), PC1 axis had Leccino-L3, Leccino-L1, Frantoio-L1, Ottobratica-L1, Coratina-L1, and Leccino-L3 and explained 91.99% of the total variation. Therefore, geographic location influence growth, yield and olive oil quality attributes. Keywords: Climatic conditions; Acid value; High temperature; Free fatty acids;· Oleic acid;· Olive cultivars; Pothwar-Pakistan","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"11 1","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139372243","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Muhammad Zubair Hamza, Muhammad Ashfaq, Hasan Riaz, Shafqat Saeed
Onion (Allium cepa L.) and garlic (Allium sativum L.) are significant bulbous vegetables well known for their kitchen and medicinal values across the globe including Pakistan. Allium crops are highly vulnerable to many notorious RNA viruses fit in different genera viz., Allexivirus, Potyvirus, Tospovirus and Carlavirus. These viruses are known to inflict colossal and havoc yield losses up to 50% in allium crops wherever they grown. The occurrence of allium viruses in Pakistan has already been reported, but in single crop and only a few studies describe their incidence and distribution. The study examined the current scenario and distribution of major RNA viruses infecting Allium crops in Punjab, Pakistan. Field surveys were carried out in 14 districts of Punjab province as well as capital territory Islamabad of Pakistan, for two consecutive growing seasons (2019 and 2020). The 3000 leaf samples collected, 1675 samples (Onion 791, Garlic 884) were found positive for RNA viruses by using specie specific DAS-ELISA and further confirmed through reverse transcriptase polymerase chain reaction (RT-PCR). The results revealed the presence of RNA viruses with overall disease incidence of 52.7% and the highest disease incidence was observed as Onion yellow dwarf virus (OYDV) 58% following Irish yellow spot virus (IYSV) 41.8% respectively in onion crop during 2019-2020. Similarly, in garlic crop overall disease incidence of RNA viruses was noticed as 58.9% and the highest disease incidence of OYDV was observed as 45%, following IYSV 32.4% and GarV-C 22.5% respectively during 2019-2020. Comparatively, disease incidence and geographical distribution of viruses was variable in surveyed regions of both crops during surveyed period, whereas OYDV and IYSV were most prevalent viruses infecting onion and garlic crops and GarV-C found only in garlic. The current study also concluded the importance to disseminate the information/awareness among the farmers regarding viral diseases and their management by using different strategies including use of resistant genotypes. Keywords: Allium crops; RNA viruses; ELISA; RT-PCR; Disease incidence; Virus distribution
{"title":"Current status and distribution of major RNA viruses infecting onion and garlic crops in Punjab, Pakistan","authors":"Muhammad Zubair Hamza, Muhammad Ashfaq, Hasan Riaz, Shafqat Saeed","doi":"10.9755/ejfa.2023.3123","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3123","url":null,"abstract":"Onion (Allium cepa L.) and garlic (Allium sativum L.) are significant bulbous vegetables well known for their kitchen and medicinal values across the globe including Pakistan. Allium crops are highly vulnerable to many notorious RNA viruses fit in different genera viz., Allexivirus, Potyvirus, Tospovirus and Carlavirus. These viruses are known to inflict colossal and havoc yield losses up to 50% in allium crops wherever they grown. The occurrence of allium viruses in Pakistan has already been reported, but in single crop and only a few studies describe their incidence and distribution. The study examined the current scenario and distribution of major RNA viruses infecting Allium crops in Punjab, Pakistan. Field surveys were carried out in 14 districts of Punjab province as well as capital territory Islamabad of Pakistan, for two consecutive growing seasons (2019 and 2020). The 3000 leaf samples collected, 1675 samples (Onion 791, Garlic 884) were found positive for RNA viruses by using specie specific DAS-ELISA and further confirmed through reverse transcriptase polymerase chain reaction (RT-PCR). The results revealed the presence of RNA viruses with overall disease incidence of 52.7% and the highest disease incidence was observed as Onion yellow dwarf virus (OYDV) 58% following Irish yellow spot virus (IYSV) 41.8% respectively in onion crop during 2019-2020. Similarly, in garlic crop overall disease incidence of RNA viruses was noticed as 58.9% and the highest disease incidence of OYDV was observed as 45%, following IYSV 32.4% and GarV-C 22.5% respectively during 2019-2020. Comparatively, disease incidence and geographical distribution of viruses was variable in surveyed regions of both crops during surveyed period, whereas OYDV and IYSV were most prevalent viruses infecting onion and garlic crops and GarV-C found only in garlic. The current study also concluded the importance to disseminate the information/awareness among the farmers regarding viral diseases and their management by using different strategies including use of resistant genotypes. Keywords: Allium crops; RNA viruses; ELISA; RT-PCR; Disease incidence; Virus distribution","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"228 1","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139372306","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-29DOI: 10.9755/ejfa.2023.v35.i6.3117
Orhan Kapan, M. Usta, Abdullah Güller
A survey of yellow dwarf viruses (YDVs) -associated diseases of wheat plants was performed for the first time in the Şırnak Province, Turkey. In plants wheat cultivated areas, symptoms such as diminished leaf size, dwarfing, yellowing, and reddening of leaves wheat plants were observed in cultivated areas. A total of 441 specimens were collected regardless of showing symptoms and assayed for Barley/Cereal Yellow Dwarf Viruses [B/CYDV] association by PCR tests using virus coat protein gene (CPG)-specific primer pairs. These assays demonstrated that 13.38% (55 samples) were positive to the occurrence of BYDV-PAV (9.73%) and CYDV-RPV (0.73%) for wheat viruses, but no BYDV-MAV, -SGV, and -RMV infections of BYDVs were found in PCR assays of collected samples. In addition, double infection of BYDV-PAV and CYDV-RPV was detected in 12 samples with a 2.91% infection rate. The CPG sequences of randomly selected two isolates were revealed using bacterial cloning and sequencing. Sequences obtained were deposited in GenBank under Accession numbers OL685734 and OL685736 for BYDV-PAV; and OL685735 and OL685737 for CYDV-RPV. BLASTn analysis of CPG sequences of four isolates shared high nucleotide homology with their intraspecies isolates, with 97.35-98.67% for two BYDV-PAV and 97.72-97.89 for two CYDV-RPV. The consensus tree constructed classified B/CYDV-associated wheat viruses with their phylogenetically closest individuals from Turkey and the world. This survey is the first report of BYDV-PAV and CYDV-RPV associated with wheat plants in Şırnak Province of Turkey. Keywords: BYDVs; Coat protein gene; Incidence; Sequencing; Şırnak
{"title":"Current status and molecular phylogeny of some economically important viruses infecting wheat crops of Şırnak province, Turkey","authors":"Orhan Kapan, M. Usta, Abdullah Güller","doi":"10.9755/ejfa.2023.v35.i6.3117","DOIUrl":"https://doi.org/10.9755/ejfa.2023.v35.i6.3117","url":null,"abstract":"A survey of yellow dwarf viruses (YDVs) -associated diseases of wheat plants was performed for the first time in the Şırnak Province, Turkey. In plants wheat cultivated areas, symptoms such as diminished leaf size, dwarfing, yellowing, and reddening of leaves wheat plants were observed in cultivated areas. A total of 441 specimens were collected regardless of showing symptoms and assayed for Barley/Cereal Yellow Dwarf Viruses [B/CYDV] association by PCR tests using virus coat protein gene (CPG)-specific primer pairs. These assays demonstrated that 13.38% (55 samples) were positive to the occurrence of BYDV-PAV (9.73%) and CYDV-RPV (0.73%) for wheat viruses, but no BYDV-MAV, -SGV, and -RMV infections of BYDVs were found in PCR assays of collected samples. In addition, double infection of BYDV-PAV and CYDV-RPV was detected in 12 samples with a 2.91% infection rate. The CPG sequences of randomly selected two isolates were revealed using bacterial cloning and sequencing. Sequences obtained were deposited in GenBank under Accession numbers OL685734 and OL685736 for BYDV-PAV; and OL685735 and OL685737 for CYDV-RPV. BLASTn analysis of CPG sequences of four isolates shared high nucleotide homology with their intraspecies isolates, with 97.35-98.67% for two BYDV-PAV and 97.72-97.89 for two CYDV-RPV. The consensus tree constructed classified B/CYDV-associated wheat viruses with their phylogenetically closest individuals from Turkey and the world. This survey is the first report of BYDV-PAV and CYDV-RPV associated with wheat plants in Şırnak Province of Turkey.\u0000Keywords: BYDVs; Coat protein gene; Incidence; Sequencing; Şırnak","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47454390","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-25DOI: 10.9755/ejfa.2023.v35.i2.3016
Kaddour Ziani, Djallal Eddine Eddine Houari Adli, Noureddine Halla, A. Mansouri, Kahled Kahloula, Méghit Boumédiène Khaled, D. Djenane
The meat industry has taken several measures to expand its shelf life, such as frozen storage and thermal treatments. Hence, the valuable content in red meat, such as vitamin B12, could be affected by this handling. This study aimed to assess the vitamin B12 losses in Algerian Hamra lamb meat caused by frozen storage (06 months at -18 °C) and boiling for 45 minutes at 80 °C with regard to modifications in water-holding capacity (WHC). Samples of Longissimus lumborum (LL) and Longissimus thoracis (LT) were utilized to assess this micronutrient using microbiological assay (VitaFast®). In comparison with Fresh Raw Meat (FeRM), Frozen Raw Meat (FoRM) was marked by a reduced difference in B12 content (1.36 ± 0.14 vs. 1.19 ± 0.12 µg/100 g, respectively). However, the values of B12 decreased significantly in Fresh Boiled Meat (FeBM) (0.78 ± 0.40) and Frozen Boiled Meat (FoBM) (1.00 ± 0.07) compared to FeRM. The recorded values of cooking loss (CL) and forced drip loss (FDP) appeared identical. The B12 vitamin content in Hamra lamb meat is generally affected by cooking processes (longer time and higher temperature treatments) than short freezing storage (less than 06 months at – 18 °C). Keywords: B12 vitamin; Cooking; Freezing storage; Lamb meat; Microbiological assay.
{"title":"Vitamin B12 Content in Lamb Meat: Effect of Cooking and Freezing Temperatures","authors":"Kaddour Ziani, Djallal Eddine Eddine Houari Adli, Noureddine Halla, A. Mansouri, Kahled Kahloula, Méghit Boumédiène Khaled, D. Djenane","doi":"10.9755/ejfa.2023.v35.i2.3016","DOIUrl":"https://doi.org/10.9755/ejfa.2023.v35.i2.3016","url":null,"abstract":"The meat industry has taken several measures to expand its shelf life, such as frozen storage and thermal treatments. Hence, the valuable content in red meat, such as vitamin B12, could be affected by this handling. This study aimed to assess the vitamin B12 losses in Algerian Hamra lamb meat caused by frozen storage (06 months at -18 °C) and boiling for 45 minutes at 80 °C with regard to modifications in water-holding capacity (WHC). Samples of Longissimus lumborum (LL) and Longissimus thoracis (LT) were utilized to assess this micronutrient using microbiological assay (VitaFast®). In comparison with Fresh Raw Meat (FeRM), Frozen Raw Meat (FoRM) was marked by a reduced difference in B12 content (1.36 ± 0.14 vs. 1.19 ± 0.12 µg/100 g, respectively). However, the values of B12 decreased significantly in Fresh Boiled Meat (FeBM) (0.78 ± 0.40) and Frozen Boiled Meat (FoBM) (1.00 ± 0.07) compared to FeRM. The recorded values of cooking loss (CL) and forced drip loss (FDP) appeared identical. The B12 vitamin content in Hamra lamb meat is generally affected by cooking processes (longer time and higher temperature treatments) than short freezing storage (less than 06 months at – 18 °C).\u0000Keywords: B12 vitamin; Cooking; Freezing storage; Lamb meat; Microbiological assay.","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42077248","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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