Impact of Chlorella vulgaris and probiotic supplementation on performance, immunity and intestinal microbiota of broiler chickens.

Chlorella vulgaris has antioxidant, antimicrobial, and anti-inflammatory properties, as well as the probiotic that is important for keeping the intestinal microbiota balanced. The objective was to test the impact of supplementation with microalgae and/or probiotics on broiler chickens' performance, immunity, and intestinal microbiota. The experimental design was in randomized blocks in a 4x2 factorial scheme, with four levels of inclusion of C.

Insights into the role of phosphorylation on microtubule crosslinking by PRC1.

The mitotic spindle is composed of distinct networks of microtubules, including interpolar bundles that can bridge sister kinetochore fibers and bundles that organize the spindle midzone in anaphase. The crosslinking protein PRC1 can mediate such bundling interactions between antiparallel microtubules. PRC1 is a substrate of mitotic kinases including CDK/cyclin-B, suggesting that it can be phosphorylated in metaphase and dephosphorylated in anaphase.

A Glutamate Receptor-Like Gene AtGLR25 With Its Unusual Splice Variant Has a Role in Mediating Glutamate-Elicited Changes in Arabidopsis Root Architecture.

The occurrence of external L-glutamate at the Arabidopsis root tip triggers major changes in root architecture, but the mechanism of -L-Glu sensing is unknown. Members of the family of GLUTAMATE RECEPTOR-LIKE (GLR) proteins are known to act as amino acid-gated Ca-permeable channels and to have signalling roles in diverse plant processes. To investigate the possible role of GLRs in the root architectural response to L-Glu, we screened a collection of mutants with T-DNA insertions in each of the 20 AtGLR genes.

Validation of Immersion Precooling and Drip Sanitation Standard Operating Procedures on Weight, Temperature, Microbiological Quality, and Safety of Chicken Carcasses.

This study aims to validate sanitation standard operating procedures (SSOPs) of the precooling system in two immersion stages with different temperatures followed by dripping for 3 min. The variables evaluated were temperature, weight, microbiological quality, and safety of chicken carcasses. Groups of indicator microorganisms were quantified and the occurrence of Salmonella spp.