RESUMO Introdução A boa flexibilidade é uma das bases para o desenvolvimento do alto nível em exercícios. O treinamento de flexibilidade nas artes marciais concentra-se principalmente no treinamento de flexibilidade do centro abdominal, membros superiores e inferiores. Objetivo Explorar o efeito do fortalecimento do centro abdominal sobre a flexibilidade nos atletas de artes marciais. Métodos Entre os 20 voluntários experimentais da equipe de atletas de artes marciais, sendo 5 homens e 5 mulheres no grupo experimental, e 5 homens e 5 mulheres no grupo de controle, o experimento conduziu-se por treinamento de fortalecimento do centro abdominal num protocolo específico por quatro meses. Resultados Entre os atletas do grupo de controle em postura ortostática, olhos abertos sobre ambos os pés, antes da realização do experimento, a capacidade de flexibilidade aumentou em 6,69% após o término do experimento; entre os atletas do grupo de controle encontravam-se na mesma postura ortostática, de olhos fechados, a pontuação de flexibilidade aumentou em 3,41% após o experimento. Conclusão O treinamento de força com o protocolo desenvolvido e o treinamento de força tradicional podem promover a melhoria da flexibilidade dos atletas de artes marciais, sendo o protocolo específico o que apresenta maiores efeitos significativos. Nível de evidência II; Estudos terapêuticos - investigação dos resultados do tratamento.

ABSTRACT Introduction Good flexibility is one of the foundations for developing a high level of exercise. Flexibility training in martial arts mainly focuses on flexibility training of the abdominal center and upper and lower limbs. Objective Explore the effect of strengthening the abdominal center on flexibility in martial arts athletes. Methods Among 20 experimental volunteers from the team of martial arts athletes, five men and five women in the experimental group and five men and five women in the control group, the experiment was conducted by strengthening the training of the abdominal center in a specific protocol for four months. Results Among the control group athletes in orthostatic posture, eyes open on both feet before the experiment, the flexibility score increased by 6.69% after the experiment; among the control group athletes in the same orthostatic posture, with eyes closed, the flexibility score increased by 3.41% after the experiment. Conclusion Strength training with the developed protocol and traditional strength training can promote flexibility improvement in martial arts athletes, with the specific protocol presenting the most significant effects. Level of evidence II; Therapeutic studies - investigation of treatment outcomes.

RESUMEN Introducción La buena flexibilidad es una de las bases para el desarrollo del alto nivel en los ejercicios. El entrenamiento de la flexibilidad en las artes marciales se centra principalmente en el entrenamiento de la flexibilidad del núcleo abdominal y de los miembros superiores e inferiores. Objetivo Explorar el efecto del fortalecimiento del núcleo abdominal sobre la flexibilidad en atletas de artes marciales. Métodos Entre 20 voluntarios experimentales de un equipo de atletas de artes marciales, siendo 5 hombres y 5 mujeres en el grupo experimental, y 5 hombres y 5 mujeres en el grupo de control, se llevó a cabo el experimento mediante un entrenamiento de fortalecimiento del núcleo abdominal en un protocolo específico durante cuatro meses. Resultados Entre los atletas del grupo de control en postura ortostática, con los ojos abiertos sobre ambos pies, antes del experimento, la capacidad de flexibilidad aumentó en un 6,69% tras el final del experimento; entre los atletas del grupo de control en la misma postura ortostática, con los ojos cerrados, la puntuación de flexibilidad aumentó en un 3,41% tras el experimento. Conclusión El entrenamiento de fuerza con el protocolo desarrollado y el entrenamiento de fuerza tradicional pueden promover la mejora de la flexibilidad en atletas de artes marciales, siendo el protocolo específico el que presenta efectos más significativos. Nivel de evidencia II; Estudios terapéuticos - investigación de los resultados del tratamiento.

Abstract Selenium (Se) is a nutritionally important micronutrient for humans. The use of Se fertilizers is often the most feasible approach to precisely increase Se contents in rice grains, but the effects of common commercial Se fertilizers on producing Se-rich rice remain to be investigated. In this study, we compared the effects of liquid and granular Se fertilizers on the accumulation of Se and heavy metals in rice grains of four different varieties in field. Results showed that Se accumulation in rice grains was affected by the form of fertilizers, applied concentrations of Se fertilizers, and rice varieties. Liquid fertilizer displayed significantly higher Se transfer efficiency than granular fertilizer, whereas the granular fertilizer had a slightly higher effect on organic Se accumulation. More than 95.5% Se in grains were organic Se, with selenomethionine (SeMet) being the dominant one. The proportion of organic selenocysteine (SeCys2) in grains was significantly higher in treatments with liquid fertilizer. Both forms of fertilizers significantly reduced the accumulation of cadmium, lead, and arsenic. Collectively, our study provides a reference for producing Se-rich rice in a more competitive manner in practice.

Abstract Niangao is prepared from polished round-grained or waxy rice flour and it is a popular and traditional steamed rice cake in China, but its preparation is different. In this study, Niangao was produced with naturally fermented rice flour and the effects of fermentation on physical properties and rheological characteristics were investigated. The results suggest that the water-holding capacity, texture, and color of the samples were significantly improved after natural fermentation, while amylose content was decreased. Additionally, fermentation had a marked effect on retarding the retrogradation of Niangao because fermented Niangao exhibited lower degree of retrogradation compared with the control. Control means Niangao which was produced by unfermented rice flour. Fermented Niangao was harder to be digested than the control was.

ABSTRACT The objective of this study was to evaluate the effects of maternal dietary intake on the amino acid and fatty acid contents in eggs during the laying period. An experiment with a 2×2 factorial design was conducted with two maternal dietary intake levels (100 and 75% of dietary intake recommended by the Chinese Ministry of Agriculture) and two broiler lines (fat and lean line). A total of 384 hens of fat line and 384 hens of lean line at 23 weeks of age were included in the experiment. Each line was randomly divided into two treatments (n = 192 in each treatment, with 12 replications), and each replication included 16 birds. The treatments were LN (lean line and normal maternal dietary intake, n = 192), LL (lean line and low maternal dietary intake, n = 192), FN (fat line and normal maternal dietary intake, n = 192), and FL (fat line and low maternal dietary intake, n = 192). The amino acid and fatty acid contents in eggs were tested (50 weeks of age). The fat line had higher levels of arginine, aspartic acid, glycine, histidine, leucine, methionine, and threonine in the egg albumen than the lean line. Low maternal dietary intake increased the cystine deposition in egg yolks. There were interactions between maternal dietary intake and line on the deposition of trans-oleic acid, docosanoic acid, and total fatty acid in egg yolks. Low maternal dietary intake increased the deposition of tetradecenoic and linolenic acids and the ratio of total polyunsaturated fatty acids to total saturated fatty acid in egg yolks but decreased the deposition of docosanoic acid. Maternal dietary intake and line affect the amino acid and fatty acid profiles in eggs.