Đăng nhập
 
Tìm kiếm nâng cao
 
Tên bài báo
Tác giả
Năm xuất bản
Tóm tắt
Lĩnh vực
Phân loại
Số tạp chí
 

Bản tin định kỳ
Báo cáo thường niên
Tạp chí khoa học ĐHCT
Tạp chí tiếng anh ĐHCT
Tạp chí trong nước
Tạp chí quốc tế
Kỷ yếu HN trong nước
Kỷ yếu HN quốc tế
Book chapter
Tạp chí quốc tế 2018
Số tạp chí 8(1)(2018) Trang: 425-432
Tạp chí: International Journal of Scientific and Research Publications
Liên kết:

Using the 15N stable isotope technique, nitrogen (N) assimilation of Artemia was determined in feeding regimes where the two yeast strains wild-type (WT) and its mutant mnn9 were gradually replaced by HT3 or HT6, or where the bacterial strains were gradually replaced by each yeast strain. A trypsin assay was performed on Artemia fed the various replacement feeding regimes, in order to detect the effect of the presence of bacteria or of the yeasts on the protein digestive response in Artemia. HT6 fed Artemia showed a higher N assimilation than when using HT3, suggesting a better food value of HT6 for Artemia. The assimilation of nitrogen from bacteria was related to the presence of yeast strains. In the HT3 fed Artemia group, the presence of WT yeast showed higher N assimilation from HT3 than the presence of mnn9, suggesting an enhanced utilization of poor quality HT3 in the presence of WT yeast. When using the higher quality HT6 on the other hand, mnn9 acted in a very similar manner. This is the first observation where mnn9 improves the N assimilation from any bacteria. When N assimilation from yeast strains was tested in the presence of bacteria, both bacterial strains HT6 and HT3 showed a clear enhancement in utilization of N from mnn9, probably by providing exogenous enzymes, highlighting the additional importance of these strains of bacteria for Artemia in utilizing yeast. A significant reduction (p < 0.05) of trypsin activity was observed in Artemia fed HT3 alone, as compared to all other feeding treatments, confirming the lower suitability of the HT3 isolate for sole feeding of Artemia. We conclude that HT6, being a better N source for Artemia, also favors the utilization of N derived from yeast in the food.

Các bài báo khác
Số tạp chí 78(2018) Trang: 885
Tạp chí: The European Physical Journal C
Số tạp chí 6(2018) Trang: 350-358
Tạp chí: Journal of International Scientific Publications
Số tạp chí 7(2018) Trang: 222-229
Tạp chí: GLOBAL JOURNAL FOR RESEARCH ANALYSIS
Số tạp chí 4(2018) Trang: 370-377
Tạp chí: Imperial Journal of Interdisciplinary Research
Số tạp chí 23(4)(2018) Trang: 1-11
Tác giả: Lê Phương Quân
Tạp chí: Mathematical and Computational Applications
Số tạp chí 23(3)(2018) Trang: 1-19
Tạp chí: Mathematical and Computational Applications
Số tạp chí 109(2018) Trang:
Tạp chí: Journal of Network and Computer Applications
Số tạp chí 31(2018) Trang:
Tạp chí: International Journal of Communication Systems
Số tạp chí 8(2)(2018) Trang: 17-21
Tạp chí: International Journal of Scientific and Research Publications
Số tạp chí 3 (4)(2018) Trang: 34-48
Tạp chí: European Journal of English Language Teaching
Số tạp chí 3 (3)(2018) Trang: 1-20
Tạp chí: European Journal of English Language Teaching
Số tạp chí 9(9)(2018) Trang: 1582–1592
Tạp chí: International Journal of Civil Engineering and Technology
Số tạp chí 7(3)(2018) Trang: 233–237
Tạp chí: International Journal of Structural and Civil Engineering Research
Số tạp chí 928(2018) Trang: 257–262
Tạp chí: Materials Science Forum
Số tạp chí 160(2018) Trang: 145–155
Tạp chí: Construction and Building Materials
Số tạp chí 7(2018) Trang: 462-466
Tạp chí: INTERNATIONAL JOURNAL OF SCIENTIFIC RESEARCH


Vietnamese | English






 
 
Vui lòng chờ...