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Effects of partial replacement of soybean meal with and lysozyme on diarrheal incidence, plasma biochemical parameters, and immunity of weaned piglets.
Front Vet Sci
January 2025
CAS Key Laboratory of Agro-Ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, Hunan, China.
Introduction: The study aimed to investigate the effects of and lysozyme on growth performance, diarrhea rate, immune function, plasma biochemical parameters, and gut microbiota and metabolites of weaned piglets.
Methods: Thirty weaned Xiangcun black piglets (BW, 11.47 ± 1.
Correction: Construction of a sustained-release hydrogel using gallic acid and lysozyme with antimicrobial properties for wound treatment.
Biomater Sci
January 2025
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Correction for 'Construction of a sustained-release hydrogel using gallic acid and lysozyme with antimicrobial properties for wound treatment' by Wei Gong , , 2022, , 6836-6849, https://doi.org/10.1039/D2BM00658H.
View Article and Find Full Text PDFUnlabelled: The complement cascade is a front-line defense against pathogens. Complement activation generates the membrane attack complex (MAC), a 10-11 nm diameter pore formed by complement proteins C5b through C8 and polymerized C9. The MAC embeds within the outer membrane of Gram-negative bacteria and displays bactericidal activity.
View Article and Find Full Text PDFEvaluation of longan () peel powder as fruit by-product additive in Nile tilapia () feed: Effects on growth, immunity, and immune-antioxidant gene expressions.
Heliyon
January 2025
Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, 50200, Thailand.
The study, herein, investigated the effects of the inclusion of longan peel (LP) powder in the diet of Nile Tilapia (), focusing on comparative evaluations of growth performance, immunity, and immune-antioxidant related gene expressions. For this purpose, a total of 300 healthy fish (average initial weight: 13.70 ± 0.
View Article and Find Full Text PDFMolecular mechanism of protein-lipid interactions in steamed egg gelation and deterioration: A quantitative proteomic study.
Int J Biol Macromol
January 2025
Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China. Electronic address:
Steamed egg (SE), a traditional egg dish, exhibits steaming time-dependent textural properties. This study investigated the molecular mechanisms underlying SE gel formation and deterioration through quantitative proteomics combined with physicochemical characterization. Results showed optimal gel formation at 11 min steaming, while prolonged steaming (23 min) led to gel cracking and sensory deterioration.
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