小麦Kr基因在小麦与玉米或鸭茅状摩擦禾杂交中的失活

用３７个小麦（Ｔｒｉｔｉｃｕｍａｅｓｔｉｖｕｍ）品种（系）为母本,分别与黑麦（Ｓｅｃａｌｅｃｅｒｅａｌｅ）、球茎大麦（Ｈｏｒｄｅｕｍｂｕｌｂｏｓｕｍ）、玉米（Ｚｅａｍａｙｓ）和鸭茅状摩擦禾（Ｔｒｉｐｓａｃｕｍｄａｃｔｙｌｏｉｄｅｓ）杂交,比较其亲和性,小麦和玉米或鸭茅状摩擦禾杂交比小麦与黑麦或球茎大麦杂交的亲和性显著提高。携带着显性Ｋｒ１和Ｋｒ２基因的小麦品种Ｈｏｐｅ与黑麦杂交,不能形成胚,而与玉米及鸭茅状摩擦禾杂交时,成胚率分别达１６．００％和３２．５０％。表明控制小麦与黑麦及球茎大麦杂交亲和性的Ｋｒ基因系统在小麦与玉米及小麦与鸭茅状摩擦禾属间杂交中失活。讨论了还存在有其它控制小麦属间杂交亲和性的遗传调控系统的可能性。     

环磷酰胺辅助化疗对不同年龄乳腺癌患者卵巢功能的损伤情况及机制研究

目的:以月经变化情况及血清激素水平为观察指标,探讨环磷酰胺辅助化疗方案对绝经前不同年龄段乳腺癌患者卵巢功能的损伤情况及可能的机制研究.方法:收集2017年1月至2018年12月期间在我院接受环磷酰胺辅助化疗的绝经前乳腺癌患者77例.患者年龄范围为26-48岁,并按年龄分为两组:≤ 35岁组为16例;＞35岁组为61例....     

寄主植物对棉铃虫越冬蛹抗寒能力的影响

通过对滞育蛹过冷却点的测定 ,初步明确寄主对棉铃虫Helicoverpaarmigera的越冬抗寒性有影响 ,幼虫取食棉花时产生的滞育蛹的过冷却点低于取食玉米的滞育蛹的过冷却点 ,即前者的抗寒能力高于后者 ;但用Bt棉喂养后的棉铃虫滞育蛹抗寒能力下降     

Properties and aromatic profile of dry-fermented sausages produced from Krškopolje pigs reared under organic and conventional rearing regime

Krškopolje pig, the only Slovenian autochtonous breed is still relatively untapped, with almost no information available on the effect of rearing conditions or its aptitude for processing and meat product quality. In the present study, dry-fermented sausages were produced from Krškopolje pigs that were fed similar diets (with regard to ingredients, energy and protein content) but reared in either conventional (CON) or organic conditions (ECO). Sausage weight losses at the end of processing were recorded and their final pH, chemical composition (moisture, fat and protein content, proteolysis index, fat and protein oxidation, fatty acid and free fatty acid profile) were determined in addition to measurements of instrumental texture, sensory evaluation and volatile profile analysis. Compared with CON, ECO dry-fermented sausages had lower processing losses, lower pH, higher moisture, salt and thiobarbituric acid reactive substances content, less saturated fat and less free fatty acids. Volatile profile analysis showed that ECO dry-fermented sausages exhibited higher concentrations of compounds arising from lipid autooxidation and lower levels of volatile compounds resulting from microbial lipid β-oxidation, amino acid degradation and spices. Panellists perceived ECO dry-fermented sausages as saltier and less colour intensive, while both rheological and sensory analysis indicated that ECO sausages had softer texture than CON. The present results indicate that rearing of Krškopolje pigs according to organic standards induced differences in meat and fat properties which affected the quality of dry-fermented sausages, most distinctly in terms of softer texture and different volatile profile.