A. Zare Shahneh, H. Sadeghi Panah,
Volume 8, Issue 4 (1-2005)
Abstract
In order to determine the effects of fetal growth rate on plasma concentrations of glucose, triglyceride, total protein, and urea in ewes, this experiment was conducted at Animal Research Station of Tehran University Agricultural College. Sixteen pregnant Varamini ewes were allocated to 4 groups (n=4). During the breeding season, ewes of group 1 were mated by Varamini ram, animals in groups 2, 3 and 4 were mated by Moghani, Afshari and Shall rams, respectively. Because of the different genetic capacities of sires, fetal growth rate was expected to be different in various groups. Ewes in all groups were fed the same ration, so it was expected that differences in fetal growth rates would affect the mobilization of maternal fat and protein storage and blood levels of their metabolites. Blood samples were collected from jugular veins of ewes during the last 8 weeks of pregnancy and first week after lambing.
Plasma levels of glucose, cholestrol, and triglycerid were not different among 4 groups. Total plasma protein in ewes carrying heavier fetuses was lower than in ewes with lighter fetuses (p<0.05). Conversely, plasma urea concentrations in ewes with heavier fetuses were higher than in ewes with lighter fetuses.
A Farahnaki, S Ansari, M Majzobi,
Volume 13, Issue 48 (7-2009)
Abstract
Crystallization is an important phenomenon that affects some quality attributes such as appearance, texture and shelf life in many food materials. Sugar crystallization is a major challenge for dried fruits such as figs with low moisture levels and high sugar contents. In this study, the effect of glycerol and glucose syrup (DE = 38) on the amount of sugar crystallization in figs with different moisture contents was investigated using X-ray diffraction. The addition of glycerol and glucose syrup increased equilibrium moisture content and reduced sugar crystallization significantly. In the presence of glycerol, sugar crystallization was one third of the control. Glycerol also had greater effect compared to glucose syrup. Changes observed due to the presence of glycerol and glucose syrup could be attrinuted to the hygroscopic behavior of these additives and their ability to keep more water at a specific water activity.
