The Experts below are selected from a list of 2823 Experts worldwide ranked by ideXlab platform
T P Augspurger - One of the best experts on this subject based on the ideXlab platform.
-
accumulation of environmental contaminants in wood Duck aix sponsa Eggs with emphasis on polychlorinated dibenzo p dioxins and polychlorinated dibenzofurans
Archives of Environmental Contamination and Toxicology, 2008Co-Authors: T P Augspurger, Kathy R Echols, Paul H Peterman, Thomas W May, Carl E Orazio, D E Tillitt, R T Di GiulioAbstract:We measured polychlorinated dibenzo-p-diox- ins (PCDDs), polychlorinated dibenzofurans (PCDFs), polychlorinated biphenyls (PCBs), organochlorine pesti- cides, and mercury in wood Duck (Aix sponsa) Eggs collected near a North Carolina (USA) bleached kraft paper mill. Samples were taken a decade after the mill stopped using molecular chlorine. Using avian toxic equivalency factors, 2,3,7,8-tetrachlorodibenzo-p-dioxin toxicity equivalent (TEQ) concentrations were 1-30 pg/g fresh wet weight in Eggs (n = 48) collected near the mill in 2002- 2005 and were significantly higher than those from a ref- erence site (\1 pg/g) 25 km away. Geometric mean wood Duck egg TEQs (6 pg/g) were one-fifth those measured at this site prior to the cessation of molecular chlorine bleaching. Concentrations of mercury in wood Duck Eggs from nests of the Roanoke River sites ranged from 0.01 to 0.14 lg/g (geometric mean, 0.04 lg/g) and were signifi- cantly higher than those from the reference site, where concentrations did not exceed 0.04 lg/g (geometric mean, 0.02 lg/g). All concentrations were lower than those associated with adverse effects in birds. The congener profiles, lack of contamination in reference site Eggs, and decline in contaminant concentrations after process chan- ges at the mill provide strong evidence that mill discharges influenced contamination of local wood Duck Eggs. Col- lectively, the results indicate that the wood Duck is an effective sentinel of the spatial and temporal extent of PCDD, PCDF, and mercury contamination.
Xiuying Tang - One of the best experts on this subject based on the ideXlab platform.
-
identification of unfertilized Duck Eggs before hatching using visible near infrared transmittance spectroscopy
Computers and Electronics in Agriculture, 2019Co-Authors: Jun Dong, Xiaoguang Dong, Yankun Peng, Kuanglin Chao, Cuiying Gao, Xiuying TangAbstract:Abstract Identification of unfertilized Duck Eggs before hatching was hardly achieved in the poultry farm by the traditional method. Visible/near infrared (VIS/NIR) transmittance spectroscopy was used as a rapid and non-destructive technique to distinguish the unfertilized Duck Eggs before hatching. Transmittance spectral data of Duck Eggs laid by the same flock of Ducks was obtained. Prediction models were developed and used to link the non-destructive assessment methods and qualitative observation values of spectral with the spectral data. Established models were validated by the internal leave-one-out cross-validation (LOOCV) and external validation. The prediction model established by standard normal variate (SNV) pre-processing method and naive Bayes (NB) modeling method got the best performance. The overall prediction accuracy of the validation set was 94.54% and the prediction accuracy of internal validation was 95.06%. The prediction accuracy of 667 Duck Eggs by means of NB modeling method by SNV pre-processing was 94.77%. Results showed that the VIS/NIR transmittance spectroscopy was an effective tool for detecting the unfertilized Duck Eggs. This provided technical support for identification of the unfertilized Duck Eggs.
-
Identification of unfertilized Duck Eggs before hatching using visible/near infrared transmittance spectroscopy
Computers and Electronics in Agriculture, 2019Co-Authors: Jun Dong, Xiaoguang Dong, Yankun Peng, Kuanglin Chao, Cuiying Gao, Xiuying TangAbstract:Abstract Identification of unfertilized Duck Eggs before hatching was hardly achieved in the poultry farm by the traditional method. Visible/near infrared (VIS/NIR) transmittance spectroscopy was used as a rapid and non-destructive technique to distinguish the unfertilized Duck Eggs before hatching. Transmittance spectral data of Duck Eggs laid by the same flock of Ducks was obtained. Prediction models were developed and used to link the non-destructive assessment methods and qualitative observation values of spectral with the spectral data. Established models were validated by the internal leave-one-out cross-validation (LOOCV) and external validation. The prediction model established by standard normal variate (SNV) pre-processing method and naive Bayes (NB) modeling method got the best performance. The overall prediction accuracy of the validation set was 94.54% and the prediction accuracy of internal validation was 95.06%. The prediction accuracy of 667 Duck Eggs by means of NB modeling method by SNV pre-processing was 94.77%. Results showed that the VIS/NIR transmittance spectroscopy was an effective tool for detecting the unfertilized Duck Eggs. This provided technical support for identification of the unfertilized Duck Eggs.
Sundari, Ristina Siti - One of the best experts on this subject based on the ideXlab platform.
-
PELATIHAN PENGOLAHAN TELUR ASIN ASAP SEBAGAI UPAYA MENINGKATKAN NILAI JUAL TELUR ITIK SEGAR DI DUSUN CIHATEUP
'Perpustakaan Universitas Andalas', 2020Co-Authors: Kusmayadi Andri, Sundari, Ristina SitiAbstract:Dusun Cihateup sebagai wilayah domestikasi itik Cihateup memiliki potensi sebagai penghasil telur itik yang cukup melimpah. Telur itik di wilayah ini memiliki nilai jual yang relatif murah. Untuk meningkatkan nilai jual telur itik telah dilakukan pengolahan lebih lanjut menjadi telur itik asin. Pengolahan telur menjadi telur asin memiliki nilai jual yang lebih meningkat meskipun tidak signifikan dan daya tahan yang cenderung singkat. Oleh karena itu perlu dilakukan proses pengasapan pada telur asin sehingga nilai jual telur meningkat dan daya tahan produk semakin bertahan lama. Selain dengan metode pengasapan, penambahan asap cair pada proses pemeraman dilaporkan dapat meningkatkan nilai sensoris dan daya tahan produk telur asin yang semakin lama. Program pengabdian bertujuan untuk menyelesaikan permasalahan yang dihadapi oleh warga dan anggota kelompok ternak yang ada di Dusun Cihateup yaitu rendahnya nilai jual telur itik dan daya tahan telur yang relative singkat. Tujuan khusus pengabdian masyarakat ini yaitu meningkatkan nilai jual telur dan menyediakan produk telur itik yang tahan lama melalui metode pengasapan. Kegiatan berlangsung dari Januari sampai Juni 2020 di Dusun Cihateup Desa Sukanagalih Kecamatan Rajapolah Kabupaten Tasikmalaya. Metode pelaksanaan kegiatan terdiri atas penyuluhan, pelatihan dan pendampingan pada warga, wanita tani dan anggota kelompok ternak “Kelompok Megar Bebek Cihateup”. Hasil program ini yaitu meningkatnya nilai jual dan pendapatan dari penjualan telur asin asap dan terciptanya produk telur asin asap yang memiliki daya tahan yang lebih lama. Pengolahan telur itik yang semakin banyak diduga mampu meningkatkan keuntungan lebih banyak. Kata kunci: Dusun Cihateup, Pengasapan, Telur asin asap, Telur itik ABSTRACT Cihateup Hamlet as an area of domestication of Cihateup Ducks has potential as a producer of sufficiently abundant Duck Eggs. Duck Eggs in this region have a relatively cheap sale value. To increase the selling value of Duck Eggs, further processing has been done into salted Duck Eggs. Processing Eggs into salted Eggs has a selling value that is increasing even though it is not significant and the durability tends to be short. Therefore, it is necessary to process the fumigation of salted Eggs so that the selling value of Eggs increases and the durability of the product lasts longer. In addition to the fogging method, the addition of liquid smoke to the curing process is reported to increase the sensory value and the durability of salted egg products for longer. The service program aims to solve the problems faced by residents and members of livestock groups in the Cihateup hamlet, namely the low selling value of Duck Eggs and relatively short egg resistance. The specific purpose of this community service is to increase the sale value of Eggs and provide long-lasting Duck egg products through the smoking method. The activity took place from January to June 2020 in Cihateup Hamlet, Sukanagalih Village, Rajapolah District, Tasikmalaya Regency. The method of carrying out activities consists of counseling, training and mentoring to residents, farm women and members of the livestock group "Kelompok Megar Bebek Cihateup". The results of this program are the increase in sales value and income from the sale of smoked salted Eggs and the creation of smoked salted egg products that have longer durability. Processing more and more Duck Eggs is thought to be able to increase profits more. Keywords: Cihateup hamlet, Fumigation, Smoked salted Eggs, Duck egg
-
MENINGKATKAN KUALITAS DAN PREFERENSI KONSUMEN TELUR ITIK DENGAN CARA MENURUNKAN LEVEL BAU AMIS TELUR ASIN YANG DIPERKAYA ANTIOKSIDAN DAUN JINTAN (Plectranthus amboinicus L SPRENG)
'Universitas Galuh Ciamis', 2020Co-Authors: Sundari, Ristina Siti, Kusmayadi Andri, Hidayati Reny, Arshad AdnanAbstract:Food supply chain scarcity comes to the pinch and coerces us to make any food diversification for food security's sake. The Eggs are one of the commodities to keep secure. Otherwise, the fish odor of Duck egg often become caused by people less interest to consume Duck egg. Instead, it has a higher nutrient composition than chicken as well. One of the alternate ways is Jintan leaf (Plectranthus amboinicus). Jintan leaf has the potency to eliminate odor sensory toward Duck egg due to its bioflavonoid, phenol, volatile compound. This substance hypnotized could decrease and eliminate odor levels in Duck egg. The research was carried out to know the most proper jintan leaf concentrations to eliminate salty Duck egg odor. It used an explorative experimental method by Complete Block Design with three replication and continued by orthogonal contrast test to know which component is more prefer according to consumers. The odor of salty Duck Eggs decreased and began to decrease even at the 25-gram concentrate. Within the higher concentration, the higher decrease in odor sensory. For the economic aspect, we are not necessary to close in the highest concentration, but we suggest at the early odor sensory is disappeared, by 50 grams for 40 salty Duck Eggs. There is the other advance to further research, such as prolonging quality. This finding would be beneficial to producer and consumer and also researcher as the new variance of product
R T Di Giulio - One of the best experts on this subject based on the ideXlab platform.
-
accumulation of environmental contaminants in wood Duck aix sponsa Eggs with emphasis on polychlorinated dibenzo p dioxins and polychlorinated dibenzofurans
Archives of Environmental Contamination and Toxicology, 2008Co-Authors: T P Augspurger, Kathy R Echols, Paul H Peterman, Thomas W May, Carl E Orazio, D E Tillitt, R T Di GiulioAbstract:We measured polychlorinated dibenzo-p-diox- ins (PCDDs), polychlorinated dibenzofurans (PCDFs), polychlorinated biphenyls (PCBs), organochlorine pesti- cides, and mercury in wood Duck (Aix sponsa) Eggs collected near a North Carolina (USA) bleached kraft paper mill. Samples were taken a decade after the mill stopped using molecular chlorine. Using avian toxic equivalency factors, 2,3,7,8-tetrachlorodibenzo-p-dioxin toxicity equivalent (TEQ) concentrations were 1-30 pg/g fresh wet weight in Eggs (n = 48) collected near the mill in 2002- 2005 and were significantly higher than those from a ref- erence site (\1 pg/g) 25 km away. Geometric mean wood Duck egg TEQs (6 pg/g) were one-fifth those measured at this site prior to the cessation of molecular chlorine bleaching. Concentrations of mercury in wood Duck Eggs from nests of the Roanoke River sites ranged from 0.01 to 0.14 lg/g (geometric mean, 0.04 lg/g) and were signifi- cantly higher than those from the reference site, where concentrations did not exceed 0.04 lg/g (geometric mean, 0.02 lg/g). All concentrations were lower than those associated with adverse effects in birds. The congener profiles, lack of contamination in reference site Eggs, and decline in contaminant concentrations after process chan- ges at the mill provide strong evidence that mill discharges influenced contamination of local wood Duck Eggs. Col- lectively, the results indicate that the wood Duck is an effective sentinel of the spatial and temporal extent of PCDD, PCDF, and mercury contamination.
Jiangxia Zheng - One of the best experts on this subject based on the ideXlab platform.
-
Analysis of fishy taint in Duck Eggs reveals the causative constituent of the fishy odor and factors affecting the perception ability of this odor.
Poultry science, 2019Co-Authors: Mingyi Huang, Jianlou Song, Xuefeng Shi, Xia Chen, Fang-xi Yang, Hao Zhang, Jiangxia ZhengAbstract:Fresh Duck Eggs normally have an unpleasant fishy odor when compared with Eggs from other poultry. However, the cause of this unpleasant smell remains unknown. Besides, we have limited knowledge regarding the perception ability of this odor. Therefore, we aimed to identify the causative substances responsible for the fishy odor in Duck Eggs, and further evaluate the factors affecting the perception ability of this odor. We detected and quantified the volatile substances in the yolks of Jingjiang Duck and Beijing Duck Eggs using headspace gas chromatography, and evaluated the fishy odor rating scores. We performed association studies on the relationship between the relative content of volatile substances and fishy odor rating scores. The fishy odor of egg yolks from different species/breeds was also characterized. Furthermore, we assessed the species/breeds of poultry Eggs and the effects of gender and region of the evaluators on the fishy odor rating score by using an ordinal logistic regression model. Results showed that trimethylamine (TMA) is responsible for the fishy odor of Duck Eggs, which was confirmed with subsequent verification (P < 0.001). The fishy odor of Duck Eggs was stronger than that of chicken Eggs; the fishy odor of Jingjiang Duck Eggs was the strongest. Results also indicated that the fishy odor perception ability was affected by the gender and region of the evaluators (P
-
Fishy Odor and TMA Content Levels in Duck Egg Yolks.
Journal of food science, 2017Co-Authors: Gongjiao Yuan, Xia Chen, Hao Zhang, Y. M. Guo, Ning Yang, Jiangxia ZhengAbstract:The differences between the trimethylamine (TMA) content levels in Duck and chicken egg yolks under normal dietary conditions were compared. Moreover, the association between the polymorphisms of the Duck FMO3 gene and TMA content levels in Duck egg yolks was analyzed. Then, to detect the mutations associated with the fish-flavor trait, Duck populations were selected for a high-choline diet experiment, which was followed by full-length sequencing of the FMO3 exons. The results showed that the TMA content levels in Duck Eggs (3.60 μg/g) were significantly higher than those in chicken Eggs (2.35 μg/g) under normal dietary conditions (P < 0.01). With regard to the high-choline diet, the average TMA content levels in Duck egg yolks (9.21 μg/g; P < 0.01) increased significantly. Furthermore, 5 SNPs reported in Ensembl database were detected in Duck FMO3 exons. However, no mutation loci were found to be significantly associated with the TMA content levels in Duck egg yolks. Besides, Duck liver FMO3 mRNA expression levels were not associated with the TMA content levels. The results indicated that excessive TMA deposition in Duck Eggs is one of main factors causing the fishy odor in Duck Eggs, and the addition of choline in the Ducks' diets was responsible for inducing an increase in the TMA content levels in Duck Eggs. PRACTICAL APPLICATION Our study can help to diminish the fishy taste in Duck Eggs by reducing the amount of supplemented choline. Furthermore, this study laid a solid foundation for revealing the genetic factors involved in the fishy odor in Duck Eggs.
