Browsing by Author "Li B"

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    Basic Volcanic Elements of the Arxan-Chaihe Volcanic Field, Inner Mongolia, NE China
    (inTech Open: Rijeka, Croatia, 2020-10-30) Li B; Nemeth K; Palmer A; Wu J; Procter J; Liu J
    The Arxan-Chaihe Volcanic Field, Inner Mongolia, NE China is a Pleistocene to Recent volcanic field still considered to be active. In this chapter we provide an update of current volcanological research conducted in the last four years to describe the volcanic architecture of the identified vents, their eruptive history and potential volcanic hazards. Here we provide an evidence-based summary of the most common volcanic eruption styles and types the field experienced in its evolution. The volcanic field is strongly controlled by older structural elements of the region. Hence most of the volcanoes of the field are fissure-controlled, fissure-aligned and erupted in Hawaiian to Strombolian-style creating lava spatter and scoria cone cone chains. One of the largest and most complex volcano of the field (Tongxin) experienced a violent phreatomagmatic explosive phase creating a maar in an intra-mountain basin, while the youngest known eruptions formed a triple vent set (Yanshan) that reached violent Strombolian phases and created an extensive ash and lapilli plains in the surrounding areas. This complex vent system also emitted voluminous lava flows that change the landscape by damming fluival networks, providing a volcanological paradise for the recently established Arxan UNESCO GLobal Geopark.
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    Dietary Supplementation of Yeast Culture Into Pelleted Total Mixed Rations Improves the Growth Performance of Fattening Lambs
    (Frontiers Media S.A., 2021-05) Song B; Wu T; You P; Wang H; Burke JL; Kang K; Yu W; Wang M; Li B; He Y; Huo Q; Li C; Tian W; Li R; Li J; Wang C; Sun X
    There is a growing interest in the use of yeast (Saccharomyces cerevisiae) culture (YC) for the enhancement of growth performance and general animal health. Grain-based pelleted total mixed rations (TMR) are emerging in intensive sheep farming systems, but it is uncertain if the process of pelleting results in YC becoming ineffective. This study aimed to examine the effects of YC supplemented to pelleted TMR at two proportions of corn in the diet on animal performance, feed digestion, blood parameters, rumen fermentation, and microbial community in fattening lambs. A 2 × 2 factorial design was adopted with two experimental factors and two levels in each factor, resulting in four treatments: (1) low proportion of corn in the diet (LC; 350 g corn/kg diet) without YC, (2) LC with YC (5 g/kg diet), (3) high proportion of corn in the diet (HC; 600 g corn/kg diet) without YC, and (4) HC with YC. Fifty-six 3-month-old male F2 hybrids of thin-tailed sheep and Northeast fine-wool sheep with a liveweight of 19.9 ± 2.7 kg were randomly assigned to the four treatment groups with an equal number of animals in each group. The results showed that live yeast cells could not survive during pelleting, and thus, any biological effects of the YC were the result of feeding dead yeast and the metabolites of yeast fermentation rather than live yeast cells. The supplementation of YC resulted in 31.1 g/day more average daily gain regardless of the proportion of corn in the diet with unchanged feed intake during the 56-day growth measurement period. The digestibility of neutral detergent fibre and acid detergent fibre was increased, but the digestibility of dry matter, organic matter, and crude protein was not affected by YC. The supplementation of YC altered the rumen bacterial population and species, but the most abundant phyla Bacteroidetes, Firmicutes, and Proteobacteria remained unchanged. This study indicates that YC products can be supplemented to pelleted TMR for improved lamb growth performance, although live yeast cells are inactive after pelleting. The improved performance could be attributed to improved fibre digestibility.
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    Structural Properties of Quinoa Protein Isolate: Impact of Neutral to High Alkaline Extraction pH
    (MDPI (Basel, Switzerland), 2023-07-03) Liu S; Xie Y; Li B; Li S; Yu W; Ye A; Guo Q; Tilley M
    In this work, we extracted proteins from white quinoa cultivated in the northeast of Qinghai-Tibet plateau using the method of alkaline solubilization and acid precipitation, aiming to decipher how extraction pH (7-11) influenced extractability, purity and recovery rate, composition, multi-length scale structure, and gelling properties of quinoa protein isolate (QPI). The results showed that protein extractability increased from 39 to 58% with the increment of pH from 7 to 11 whereas protein purity decreased from 89 to 82%. At pH 7-11, extraction suspensions and QPI showed the similar major bands in SDS-PAGE with more minor ones (e.g., protein fractions at > 55 or 25-37 kDa) in suspensions. Extraction pH had limited effect on the secondary structure of QPI. In contrast, the higher-order structures of QPI were significantly affected, e.g., (1) emission maximum wavelength of intrinsic fluorescence increased with extraction pH; (2) surface hydrophobicity and the absolute value of zeta-potential increased with increasing extraction pH from 7 to 9, and then markedly decreased; (3) the particle size decreased to the lowest value at pH 9 and then increased to the highest value at pH 11; and (4) denaturation temperature of QPI had a large decrease with increasing extraction pH from 7/8 to 9/10. Besides, heat-set QPI gels were formed by loosely-connected protein aggregates, which were strengthened with increasing extraction pH. This study would provide fundamental data for industrial production of quinoa protein with desired quality.