Vol. 8 & Issue 3 ; Section B : Biological Sciences

Date : May 2018 to July 2018

 

Milking frequency and feeding level effects on feed intake, body condition score, energy balance, and feeding behavior of late lactation dairy goats

M. Komara, M. Kimsé, M. Karamoko, O. Etchian,

JCBPS; Section B; May 2018 – July 2018, Vol. 8, No. 3; 501-509

[DOI: 10.24214/jcbps.B.8.3.50109.]

  • Abstract

    This experiment divided in two successive periods (P1: milking frequency reduction period, and P2: feed adjustment period) investigated the effects of once-daily milking (ODM) and feeding level (ad libitum or adjusted) on nutritional status and eating pattern from dairy goat in late lactation. Dry matter intake per kg of body weight (DMIBW), body condition score (BCS), energy and nitrogen balances, and eating pattern were determined during the both periods of the study. The energy balance was increased in goats under ODM management only during P1 and was decreased in goats under feed adjustment during P2. The DMIBW was reduced when the goats were under ODM or feeding adjustment management during P2, but BCS was not modified by either ODM or feeding adjustment. The goats modified their feeding pattern during P2 under feeding adjustment, and increased their rate of intake, especially those under ODM management.

The effect of the variation in salinity on the activity of the Na+/K+ - ATPase pump in tilapia Sarotherodon melanotheron,

 

N’golo OUATTARA, Sylvain Kouassi KONAN, Yaya SORO, Kouakou YAO,

JCBPS; Section B; May 2018 – July 2018, Vol. 8, No. 3; 510-520,

[DOI: 10.24214/jcbps.B.8.3.51020.]

  • Abstract

    The goal of this study was to investigate the effect of salinity on the activity of the main transmembrane protein involved in osmoregulation in the gills of tilapia Sarotherodon melanotheron heudelotii from a hypersalé estuary (Saloum, Senegal). In a controlled environment, juveniles of S. m. heudelotii initially high TO 0.3 PSU in fresh water (ED) have been divided into two groups, a control group maintained in ED and a direct transfer of the ed to 35 psu in sea water (EM) has been performed on the other group. A portion of the fish in EM have then been acclimated to waters hypersaline (EHS) by a gradual increase of 7 psu/day up to 70 (EHS70) and 90 psu (EHS90). The activity of the enzyme was measured by the determination of the amount of inorganic phosphate and proteins released after 24, 72, 240 and 720 hours of exposure to different salinities. Between the ED and the EM, the activity of the pump has increased slightly but significantly. Of the EM to the ESH70 and the EHS90, the activity of the Na+ /K+ -ATPase has strongly increased. This continual increase significant and of the activity of the enzyme with the increase in salinity indicates an effective adaptation of S. melanotheron face to changes in salinity. The strong increase in the activity to high salinities compared to low salinities suggests a nuance in the osmoregulatory mechanisms between these two ranges of salinities in this fish.

Effet de la variation de la salinité sur l’activité de la pompe Na+/K+-ATPase chez le tilapia Sarotherodon melanotheron,

 

N’golo OUATTARA, Sylvain Kouassi KONAN, Yaya SORO, Kouakou YAO,,

JCBPS; Section B; May 2018 – July 2018, Vol. 8, No. 3; 510-520,

[DOI: 10.24214/jcbps.B.8.3.51020.]

  • Abstract

    Cette étude avait pour but de rechercher l’effet de la salinité sur l’activité de la principale protéine transmembranaire intervenant dans l’osmorégulation dans les branchies du tilapia Sarotherodon melanotheron heudelotii provenant d'un estuaire hypersalé (Saloum, Sénégal). En milieu contrôlé, des juvéniles de S. m. heudelotii initialement élevés à 0.3 psu en eau douce (ED) ont été divisés en deux groupes, un groupe de contrôle maintenu en ED et un transfert direct de l’ED à 35 psu en eau de mer (EM) a été réalisé sur l’autre groupe. Une partie des poissons en EM ont ensuite été acclimatés aux eaux hypersalines (EHS) par une augmentation graduelle de 7 psu/jour jusqu'à 70 (EHS70) et 90 psu (EHS90). L’activité de l’enzyme a été mesurée par le dosage de la quantité de phosphate inorganique et de protéines libérés après 24, 72, 240 et 720 heures d’exposition aux différentes salinités. Entre l’ED et l’EM, l’activité de la pompe a augmenté faiblement mais significativement. De l’EM à l’ESH70 et l’EHS90, l’activité de la Na+/K+-ATPase a fortement augmenté. Cette augmentation continuelle et significative de l’activité de l’enzyme avec l’augmentation de la salinité indique une adaptation efficace de S. melanotheron face aux changements de salinité. La forte augmentation de l’activité aux salinités élevées par rapport aux faibles salinités suggère une nuance dans les mécanismes d’osmorégulation entre ces deux gammes de salinités chez ce poisson.

Bioavailability of total antioxidants from natural food products (honey, cereals, herbs and wines) based on physical-chemical characteristics

Aldina Kesić, Inela Zaimović, Nadira Ibrišimović Mehmedinović, Almir Šestan, Suad Kunosić,

JCBPS; Section B; May 2018 – July 2018, Vol. 8, No. 3; 521-535,

[DOI: 10.24214/jcbps.B.8.3.52135.]

  • Abstract

    There is an increasing interest in research on the quality of certain nutritional substances as well as the way of food preparation and the correlation of possible risks from the emergence and development of some chronic illnesses in the scientific and research sense. Healthy life and foods rich in antioxidants are the only solution to struggle against the illness of the modern age. Degenerative processes leading to aging and the occurrence of various diseases such as cancer, arteriosclerosis and diabetes include oxidative and other reactions in which free radicals are formed. Fighters against the harmful effects of free radicals in our body are endogenous and exogenous antioxidants. Exogenous antioxidants from food are extremely important and their bioavailability research is a very important field of the research. The subject of this study was natural food products from Bosnia and Herzegovina, honey, cereals, herbs and wine. Based on the physical-chemical characteristics of these food products, evaluation of the bioavailability of natural antioxidants in them was performed. The results have shown that these natural products are a significant source of antioxidants.