1.Multivariable optimization of the micellar system for the ionic liquid-modified MEKC separation of phenolic acids.
Liu L1, Wu B1, Liu K1, Li CR1, Zhou X1, Li P2, Yang H3. J Pharm Biomed Anal. 2016 Apr 21;126:1-8. doi: 10.1016/j.jpba.2016.04.027. [Epub ahead of print]
An ionic liquid (IL)-modified micellar electrokinetic chromatography (MEKC) method was proposed for the separation and determination of eight phenolic acids. In order to increase separation efficiency and selectivity, the micelle system consisting of aqueous mixtures of ILs, Tween 20 and borate was optimized using a D-optimal design. A 16-run experimental plan was carried out. The results indicated that the addition of ILs in background electrolyte could significantly alter the electrophoretic behavior and improve the resolution of target analytes. By evaluating the electropherograms obtained, a satisfactory separation condition for all analytes was achieved in 10min with optimized buffer composed of 0.70% (w/w) 1-butyl-3-methylimidazolium tetrafluoroborate, 8.1% (w/w) polyoxyethylene sorbitan monolaurate (Tween 20) and 10mM sodium borate at pH 9.2. Under these conditions, all calibration curves showed good linearity (r2>0.9969), and accuracy (recoveries ranging from 94.
2.Fatty acid composition of ruminal digesta and longissimus muscle from lambs fed silage mixtures including red clover, sainfoin, and timothy.
Campidonico L, Toral PG, Priolo A, Luciano G, Valenti B, Hervás G, Frutos P, Copani G, Ginane C, Niderkorn V. J Anim Sci. 2016 Apr;94(4):1550-1560.
This work investigated the effects of feeding silage mixtures of a plant containing polyphenol oxidase (PPO; red clover [; RC]), a plant containing tannins (sainfoin [; SF]), and a grass species not containing these compounds (timothy [; T]) on ruminal and intramuscular (i.m.) fatty acids of lambs. Forty 4-mo-old castrated male Romane lambs, divided into 5 groups, received 1 of the following silages: 1) T (100%), 2) a binary mixture of timothy and tannin-containing sainfoin ( cv. Perly; 50:50 [T-SF]), 3) a binary mixture of timothy and PPO-containing red clover ( cv. Mervius; 50:50 [T-RC]), 4) a ternary mixture of timothy, sainfoin, and red clover containing both tannins and PPO (50:25:25, respectively [T-SF-RC]), and 5) a binary mixture of tannin-containing sainfoin and PPO-containing red clover (50:50 [SF-RC]). In the rumen digesta, the partial or total replacement of T with forage legumes was associated with greater concentrations of PUFA ( < 0.
3.Effects of flaxseed and chia seed on ruminal fermentation, nutrient digestibility, and long-chain fatty acid flow in a dual-flow continuous culture system.
Silva LG, Bunkers J, Paula EM, Shenkoru T, Yeh Y, Amorati B, Holcombe D, Faciola AP. J Anim Sci. 2016 Apr;94(4):1600-1609.
Flaxseed (FS) and chia seed (CS) are oilseeds rich in omega-3 fatty acids, which may change meat and milk composition when added to ruminants' diets and may have health benefits for humans. Literature on the effects of CS supplementation on ruminal metabolism is nonexistent. A dual-flow continuous culture fermenter system consisting of 6 fermenters was used to assess the effect of FS and CS supplementation in an alfalfa hay-based diet on ruminal fermentation, nutrient digestibility, microbial protein synthesis, and long-chain fatty acid flow. Diets were randomly assigned to fermenters in a replicated 3 × 3 Latin square design, with 3 consecutive periods of 10 d each, consisting of 7 d for diet adaptation and 3 d for sample collection. Each fermenter was fed a total of 72 g of DM/d divided in 6 equal portions. Treatments were 1) alfalfa hay + calcium soaps of palm oil fatty acid (MEG; 69.3 g DM/d of alfalfa hay plus 2.7 g DM/d of calcium soaps of palm oil fatty acid), 2) alfalfa hay + FS (FLAX; 68.
4.Postrigor citric acid enhancement can alter cooked color but not fresh color of dark-cutting beef.
Stackhouse RJ, Apple JK, Yancey JW, Keys CA, Johnson TM, Mehall LN. J Anim Sci. 2016 Apr;94(4):1738-1754.
In 2 experiments, dark-cutting (DC) beef strip loins were used to test the effects of citric acid-enhancement pH on visual and instrumental color of fresh and cooked steaks. In Exp. 1 and 2, each DC (mean pH = 6.57 and 6.65, respectively) and normal-pH, low USDA Choice (CH; mean pH = 5.48 and 5.51, respectively) strip loin was cut into 2 equal-length sections, and DC sections were injected to 111% of raw section weight with pH 3.5 to 5.0 (Exp. 1) or pH 2.0 to 3.5 (Exp. 2) solutions made by mixing citric acid in either 0.05% orthophosphate (PO) solution or tap water (HO) base solutions (Exp. 1) and 0.5% PO or 0.5% tripolyphosphate solution base solutions (Exp. 2). After enhancement, sections were cut into steaks, which were assigned to either 5 d of simulated retail display or cooked to 71°C for cooked color measurement. Postenhancement pH of DC steaks enhanced with pH 3.5 to 5.0 solutions did not ( ≥ 0.180) differ from that of nonenhanced DC steaks (Exp.