“…BACKGROUND: Cacopsylla pruni is a psyllid that has been known since 1998 as the vector of the bacterium ‘Candidatus Phytoplasma prunorum’, responsible for the European stone fruit yellows (ESFY), a disease that affects species of Prunus. …”
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“…The supplementation with 1%-spirulina markedly decreased luminosity and increased redness (p = 0.0001) and yellowness (p = 0.0103). Short-term spirulina supplementation slightly modified the fatty acid composition of yolk. …”
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“…In meat, EOs supplementation decreased (p < 0.05) the cooking loss (WMD = −0.617 g/100 g), malondialdehyde content (WMD = −0.029 mg/kg of meat), yellowness (WMD = −0.316), and total viable bacterial count (WMD = −0.780 CFU/g of meat). …”
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“…For muscle flesh color, the lightness (L) increased by 13.31% (p > 0.05) and 18.01% (p > 0.05) in G1 and G2 and the yellowness (b) increased by 7.72% (p > 0.05) and 13.06% (p > 0.05). …”
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“…The CBDA(70);6FDA(30)/AB-TFMB copolymer has an ultra-low CTE (7.3 ppm·K(−1)), excellent optical transparency (T(400) = 80.6%, yellowness index (YI) = 2.5, and haze = 1.5%), a very high T(g) (329 °C), sufficient ductility (ε(b max) > 30%), and good solution-processability. …”
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“…The only exception was a significantly reduced ADG in the 1950 mg/kg l-histidine group in the starter period (1–21 days, p < 0.05). l-Histidine at 1950 mg/kg significantly decreased redness (a*) and yellowness (b*) values of the meat at 45 min postmortem (p < 0.05), whereas it increased b* value and pH in breast muscle at 24 h postmortem. …”
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“…Results showed that (1) the final body weight, average daily gain, and average feed intake of G18 was significantly higher (p < 0.05) than CG; in contrast, the feed conversion ratio of G18 was significantly lower than CG and G12 (p < 0.05); the feed cost per head per day of CG was significantly higher (p < 0.05) than that of G18 and G24, and exhibited obvious linearly decrease (p = 0.04) with increasing GBLR supplementation; and apparent total-tract digestibility of DM and NDF in GBLR treatments were significantly higher (p < 0.05) than CG; (2) alanine transaminase (ALT) concentration in the G18 group was significantly lower (p < 0.05) than those in the control group; aspartate transaminase (AST) concentration in the G24 was significantly lower (p < 0.05) than those in the control group, and an increase in dietary level of GBLR tended to result in a linear decrease (p = 0.09) in the concentration of serum AST; (3) the concentration of malondialdehyde (MDA) demonstrated a tendency to decrease (p = 0.06) linearly with increasing GBLR supplementation; however, glutathione peroxidase (GSH-PX) activity in G12 was significantly higher (p < 0.05) than CG, G6, and G24; in addition, superoxide dismutase (SOD) activity in G18 was significantly higher (p < 0.05) than CG and G6; concentration of immunoglobulin M (IgM), immunoglobulin G (IgG), and immunoglobulin A (IgA) were not affected by GBLR, but increasing dietary GBLR showed a tendency (p = 0.08) to linearly increase the IgG concentration; the content of interleukin 4 (IL4) was significantly higher (p < 0.05) in G12, G18, and G24 than that in CG and G6; (4) There were similar NH(3)-N, pH, TVFA, and butyrate for goats fed different levels of GBLR supplementation; the C2 (p = 0.07) and acetate: propionate (p = 0.06) demonstrated a tendency to increase linearly with increasing level of GBLR supplementation, separately; however, it was observed that concentration of propionate showed a tendency to decrease (p = 0.08) linearly in response to GBLR supplementation; and (5) Increasing dietary GBLR tended to linearly enhance the lightness (L*) (p = 0.07) and yellowness (b*) (p = 0.09) values of longissimus dorsi muscles; the redness (a*) value in G18 was significantly higher than that in CG (p < 0.05).…”
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“…The values of parameter b* (yellowness) increased after the addition of R, GR (raw and oven-baked burgers) and G (raw burgers). …”
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“…Compared with the control group, Lightness (L*) (1 d) (P = 0.03) and L*(9 d) (P < 0.01) were increased, whereas total chromatic aberration (E*) (1 d) (P = 0.05) and E*(3 d) (P < 0.01) were decreased in the breast meat of both the G40% and G79% groups. The values of yellowness (b*) (3 d) (P = 0.01), b*(6 d) (P < 0.01) and E*(6 d) (P < 0.01) in the thigh meat were lower in both the G40% and G79% groups than in the control group. …”
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