ABSTRACT This study was conducted to evaluate the influence of supplementing tea polyphenols (TP) in diet of laying hens on yolk cholesterol content and production performance. A total of 1800 Lohmann laying hens aged 48 weeks were randomly allocated to 6 groups. Each group consisted of 6 replicates with 50 layers. The feeding experiment was 4 weeks including one-week acclimatization. Layers fed basal diet supplemented with 0, 150, 200, 250, 300 and 350 mg TP/kg diet, respectively. The results showed that average daily feed intake (ADFI), feed conversion ratio (FCR), average egg weight (AEW), laying rate and the indicators of egg quality were not significantly affected by the diet supplemented with 300 mg/kg TP (p>0.05). However, yolk cholesterol content decreased by increasing TP concentration (p<0.01), with 18.06% reduction in layers fed diet supplemented with 300 mg TP/kg. Also, the diet supplemented with 300 mg/kg TP significantly decreased plasma triglyceride (TG), total cholesterol (TC), and low-density lipoprotein cholesterol (LDL-C) level (p<0.05). The activity of serum glutathione peroxidase (GSH-Px) was enhanced by increasing TP concentration, while the content of serum methane dicarboxylic aldehyde (MDA) was decreased by increasing TP concentration. The highest activity of GSH-Px and the lowest serum MDA content were both determined in 300 mg/kg TP group (p<0.01). In conclusion, this study suggests that the addition of 300 mg TP/kg basal diet had no negative effect on the production performance laying hens, yet decreased the egg yolk cholesterol content and enhanced the antioxidant capacity of laying hens at the same time.

The synergistic influences of three unsaturated fatty acids (UFAs, namely linoleic acid, oleic acid and linolenic acid) on the fatty acid composition of Saccharomyces cerevisiae and major volatile compounds were investigated in synthetic grape juice. The addition of UFAs led to a corresponding increase in UFAs in the cellular lipid, which was accompanied by a reverse reduction in the content of medium-chain saturated fatty acids (C6:0 to C14:0) and little variation in that of long-chain saturated fatty acids (C16:0 to C24:0). The supplementation of UFAs considerably improved yeast growth and fermentation activity and, in particular, increased the concentrations of most volatile compounds in wine, including higher alcohols (2-phenylethanol, 2-methyl-1-propanol and 3-(methylthio)-1-propanol), medium-chain fatty acids (butanoic acid, hexanoic acid and octanoic acid), acetate esters (isoamyl acetate and 2-phenylethyl acetate) and all ethyl esters. Remarkable linear relationships were further found between ethyl esters and the concentration of the added UFAs (R² from 0.909 to 0.996), which significantly intensified the fruity, flowery and sweet attributes of the final wine, as assessed by calculating the odour activity values. Our results suggest that rationally increasing the concentration of UFAs is not only a practical method to improve yeast fermentation activity, but also a potential approach to manipulating wine aroma.

'Zaoheibao' (a red tetraploid hybrid) and 'Wuhecuibao' (a white triploid hybrid) grapes have been obtained from Guibao ♀ (diploid, Vitis vinifera) x Zaomeigui ♂ (diploid, V. vinifera) and Guibao ♀ (diploid, V. vinifera) x Wuhebaijixin♂ (triploid, V. vinifera) respectively. Aroma characterisation of the two new table grape cultivars was firstly done by the investigation of volatile compounds. The influence of greenhouse cultivation and vintage on berry aroma was studied as well. The results showed that linalool, decanal, β-damascenone, hexanal and (E)-2-hexenal were the main volatile compounds of the two cultivars, which meant that the floral, fruity and sweet odour were prominent, followed by the herbaceous aroma. Greenhouse cultivation enhanced herbaceous odour in both 'Wuhecuibao' and 'Zaoheibao' berries, and reduced the floral aroma, contributed mainly by β-damascenone, in 'Wuhecuibao', and the sweet aroma, represented mainly by linalool, in 'Zaoheibao'. The concentrations of the main aroma compounds were greatly affected by vintage and the intensity of sensorial perception was correspondingly changed, but varietal odour attributes were not significantly altered. These results will not only help promote the cultivation and popularisation of these cultivars, but also will provide valuable data for the use of these cultivars in future breeding.

OBJECTIVES: The aim of this study was to observe the influence of orthodontic treatment on the hyoid position of patients with different vertical skeletal craniofacial patterns of mandibular deviations. METHODS: A total of 60 patients with mandibular deviations, including 30 males and 30 females with a mean age of 15.4 years, were recruited. They were equally divided into average angle, high angle, and low angle groups, with a 1:1 gender ratio. Their hyoid position was measured before and after orthodontic treatment. The data were analysed using paired ttests and analysis of variance (ANOVA). RESULTS: After treatment, the hyoid body in the high angle group presented significant forward and upward movements (p = 0.012 and p = 0.005). The hyoid body in the low angle group exhibited significant forward movement (p = 0.048) and a significant increase in the hyoid inclination (p = 0.00). In the average angle group, the hyoid body significantly moved downward (p = 0.031) and the thyrohyoid moved upward (p = 0.046). The ANOVA showed that orthodontic treatment significantly influenced the vertical position and inclination degree of the hyoid (F = 6.37, p = 0.003; F = 6.204, p = 0.004; and F = 3.393, p = 0.025). The average angle group displayed significant differences in these indices compared with the high angle and low angle groups. Orthodontic treatment significantly influenced the mandibular plane angle in the high angle group (p = 0.012). CONCLUSION: Orthodontic treatment influences the hyoid position of patients with different vertical skeletal craniofacial patterns of mandibular deviations by varying degrees.

OBJETIVOS: El objetivo de este estudio fue observar la influencia del tratamiento ortodóntico en la posición hioidea de pacientes con diferentes patrones craneofaciales esqueléticos verticales de desviaciones mandibulares. MÉTODOS: Se reclutaron un total de 60 pacientes con desviaciones mandibulares, incluyendo 30 hombres y 30 mujeres con una edad media de 15.4 años. Los pacientes fueron divididos a partes iguales en grupos de ángulo promedio, ángulo alto, y ángulo bajo, con una proporción de género de 1:1. Su posición hioidea fue medida antes y después del tratamiento ortodóntico. Los datos se analizaron mediante pruebas t pareadas y análisis de varianza (ANOVA). RESULTADOS: Luego del tratamiento, el cuerpo del hioides en el grupo de ángulo alto presentó movimientos significativos hacia adelante y hacia arriba (p= 0.012 y p= 0.005). El cuerpo del hioides en el grupo de bajo ángulo exhibió avance significativo (p = 0.048) y un aumento significativo en la inclinación del hioides (p = 0.00). En el grupo de ángulo promedio, el cuerpo del hioides se movió significativamente hacia abajo (p = 0.031) y el tirohioideo se movió hacia arriba (p = 0.046). El Orthodontic Treatment of Patients with Mandibular Deviation análisis de ANOVA mostró que el tratamiento ortodóntico influye significativamente sobre el grado de inclinación y posición vertical del hioides (F = 6.37, p = 0. 003; F = 6.204, p = 0.004 y F = 3.393, p = 0. 025). El grupo de ángulo promedio mostró diferencias significativas en estos índices en comparación con los grupos de ángulo bajo y ángulo alto. El tratamiento ortodóntico influyó significativamente en el ángulo del plano de la mandíbula en el grupo de alto ángulo (p = 0.012). CONCLUSIÓN: El tratamiento ortodóntico influye en la posición hioidea de pacientes con diferentes patrones craneofaciales esqueléticos verticales de desviaciones mandibulares de diversos grados.

The effects of long term no-till and crop residue on soil microbial community catabolic function and relevant carbon cycle in the rhizosphere and bulk soils were assessed in the 10th year of a maize-winter wheat-soybean crop rotation. Conventional and zero tillage were coupled with residue removal and residue retention in a factorial design. Soil microbial community catabolic diversity was determined using Biolog-Eco plate. Average well colour development value (AWCD) of the microbial community in the rhizosphere soil was significantly higher than that in the bulk soil. Soil organic carbon (SOC) and microbial biomass carbon (MB-C) content of rhizosphere soil under both zero tillage and residue removal treatments were significantly higher than those in the bulk soil. Microbes in bulk soil presented a preferential utilization of diverse carbon sources when crop residue was retained. Zero tillage significantly increased the utilization of most carbon sources of microbial in the rhizosphere compared to conventional tillage. Principal component analysis (PCA) of the distribution of carbon substrate utilization for all treatments suggests that the microbial community catabolic diversity is different between the tillage management treatments and between soil sampling positions. Effects of zero tillage and crop residue retention were different with respect to the microbial catabolic diversity in the rhizosphere and the bulk soil.