Jing Yang

Effects of a dietary liquid extract of Lentinus edodes on the growth performance, immune traits, and intestinal flora of weaned Simmental calves

Mengqi Wang, Yi Yang, Jing Yang, Junlong Bi et autres

A high survival rate of calves is important to ensure the development of the cattle industry. The health of calves faces many challenges, and the low immunity of calves caused by weaning is the main cause of calf disease and death. However, …

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Differential Modulation of Maize Silage Odor: Lactiplantibacillus plantarum vs. Lactiplantibacillus buchneri Drive Volatile Compound Change via Strain-Specific Fermentation

Shuyuan Xue, Jianfeng Wang, Jing Yang, Yunjie Li et autres

Volatile organic compounds (VOCs) are critical indicators of the metabolic status of whole-plant maize silage (WPMS). However, the impact of inoculating various strains of fermentation agents on VOC changes has not been systematically explored. This study aimed to determine how inoculation with …

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Realization of white-light-emitting diodes from a high-brightness zirconium-based metal–organic gel driven by the AIE effect

Jianxin Song, Lisha Jiang, Xiaoze Wang, Chuanxin Hou et autres

. This work provides a new approach to regulating the emission of AIE and offers a novel idea for developing high-performance warm-white pc-WLEDs.

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Design of Lubricating Oil Circulation Refrigeration System for Cigarette Machine

Bo Zhou, Jing Yang, Xiang Wang, Sixiao Chen et autres

In order to solve the problems of high lubricating oil temperature, fast aging of seals and serious wear of parts during high-speed operation of equipment, a lubricating oil circulation refrigeration system for cigarette machine was designed. The system uses PLC as the …

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Root exudates influence rhizosphere fungi and thereby synergistically regulate Panax ginseng yield and quality

Jin Sun, Jing Yang, Shuyue Zhao, Lili Weng et autres

Root exudates contain a complex array of primary and specialized metabolites that play important roles in plant growth due to their stimulatory and inhibitory activities that can select for specific microbes. In this study, we investigated the effects of different root exudate …

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Effect of feeding fermented feed mulberry powder on growth performance and meat quality indicators of fattening pigs

Nana Zhang, Cao Hongzhan, Tongzhou Li, Jing Yang et autres

Establishment and application of sensory evaluation method for functional threshold of tobacco flavor

Zhifei Chen, Jing Yang, MA Yuping, Sun Zhitao et autres

Analysis of Content of Sodium and Potassium in Both Serum and Milk in Alcohol Positive Milk Cows

Jing Yang

Purpose of this study was researching on the changes of the content of sodium and potassium in both the blood serum and the milk from the cow which suffers the disease of alcohol-positive milk.The relationship between sodium and potassium and the cows …

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Effects of protein level on production performance of cashmere and digestion and metabolism in feed-lot Liaoning cashmere goats.

Haibin Liu, Rui Hu, Cai FengKun, Yan‐Ping Shi et autres

In order to investigate the feeding standardization of protein,by means of one-factor experiment,15 healthy 2-year-old female Liaoning cashmere goats were randomly divided into 3 groups,5 in every group,to study the effects of different protein levels(9.26%,10.06%,11.02%) on production of cashmere and digestion and …

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The preparation of C-reactive protein quality control material and related points for attention

Jing Yang

Objective To Prepare C-reactive protein(CRP) quality control material in concordance with international standard certified reference material(CRM)470 reference and used for various CRP quantitative diagnostic kit. MethodsThe stability at 37 ℃ of different ingredient for CRP quality control material was determined by reliable …

SENSORY AND NUTRITIVE QUALITIES OF PORK STRIPS PREPARED BY THREE HOUSEHOLD COOKING TECHNIQUES1

Jing Yang, AHMAN SULAEMAN, Budi Setiawan, A.G. ATUGHONU et autres

ABSTRACT The sensory and nutritive qualities of pork strips cooked by household broiling, microwaving, and stir‐frying methods were determined. Fresh pork hams from two sources were cut into 0.5 × 2.5 × 4 cm strips having no separable fat. Pork strips were …

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Sensory qualities and nutrient retention of beef strips prepared by different household cooking techniques

Jing Yang, Ahmad Sulaeman, Budi Setiawan, A.G. ATUGHONU et autres

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