As cold storage proceeds to 7 days, a slightly significant difference in coliform count between whole carcasses and deboned breast meat was noted.
Excerpts
Additionally, the ADG of the XOS3% group increased to a greater extent throughout the entire period, and the F:G ratio showed a decreasing trend throughout the entire period.
In this experiment, as the level of XOS increased, the pH of the rumen fluid showed an increasing trend, indicating that XOS could improve the productive performance of ruminants by altering rumen fermentation, affecting the production of VFAs, stimulating the growth of rumen microorganisms, and increasing the rate of fiber degradation.
As the extraction duration increased, the extraction yield first exhibited an increasing trend before declining, as illustrated in Figure 2 b.
Free Amino Acids—Asparagine The free amino acid analysis for Asn (n = 2) shows a nonsignificant trend in Asn from the control concentration of 0.545 ppm to the samples treated at low and high specific energies (see Table 3 ).
A p -value of <0.05 indicates a statistically significant difference, <0.01 denotes a highly significant difference, and <0.001 reflects an extremely significant difference. 3.
Compared with N-OVT, the α-helix content of H-OVT showed a decreasing trend.
As illustrated in Figure 2 e, free fatty acid levels showed a trend similar to total and LDL cholesterol, with the FPB100 group exhibiting the lowest levels.
As shown in Figure 2 , upon the addition of F-68, a nonsignificant trend in change was observed in the average droplet size of the emulsion, and the ζ-potential decreased slightly.
When the pH was between 5 and 9, the average droplet size, ζ-potential, and PDI showed a trend of an initial decrease and subsequent increase.
All samples displayed an increasing trend of inhibitory percentage, with the incubation time proceeding from the first to the fifth day and then decreasing to different levels on the tenth day, which might be caused by the depolymerization of polysaccharides by free radicals produced in the non-enzymatic glycation [ 100 ].
Statistical significance was defined as p < 0.05, and highly significant differences were defined as p < 0.01. 3.
Response of the MGPAs to the Overall Policy of Increasing Grain Production From 1985–2004 to 2004–2023, the sensitivities of provinces in the MGPAs displayed an increasing trend in both phases ( Figure 3 a), indicating that their grain production was responsive to the overall policy of increasing grain production.
Taking stored corn as an example, after ozone treatment, the inhibition rate of fungi showed a trend of rising and then leveling off with the increase in ozone treatment concentration.
When the ozone treatment time is less than 40 min, the inhibition rate shows an increasing trend, peaking at 57.62% at the 40 min mark.
Influence of Genotype, Ripening, and Thermal Processing on Antioxidant Capacity All conducted antioxidant tests showed a trend of increasing values with fruit ripening.
The total investigated carotenoid content (TICC) (i.e., capsanthin + lutein/zeaxanthin + β-cryptoxanthin + β-carotene) ( Table 2 ) generally followed an increasing trend with ripening across all genotypes, while the decrease was observed in Ajvar.
In contrast, linalool oxide (pyranoid), benzyl alcohol, and phenylacetaldehyde presented higher contents in JGY and JX, with an increasing trend in both FJG and FJX compared to Fud.
A decreasing trend was observed in the control and treatment groups, and obvious browning and gradual wilting began at 9 d in CK + PE and H 2 + PE groups, with more obvious softening of the mushrooms upon completion of storage; after 15 d, the sensory score was 31.03 and 34.31, respectively, which represented a loss of commercial value.
It has become an important trend in the development of edible mushroom preservation technology and has extensive application prospects in postharvest preservation of fruit and vegetables, attracting widespread attention from researchers [ 16 , 19 ].
The H 2 O 2 content showed an increasing trend and then decreased, showing a decrease after 12 d of storage, and the H 2 O 2 content in H 2 + NA was continuously at a low level.
As indicated in Table 5 , the model F-value was 66.83, and p < 0.0001, signifying that the model was highly significant, indicating the effectiveness of the model.
After intragastric glucose administration, blood glucose levels in all groups showed an increasing trend in the first 15 min.
[ 22 ] observed a decrease in the total free amino acids during the fermentation of dried longan, and individual amino acids showed a decreasing trend.
[ 58 ] reported an increasing trend in TPC during the 7-day storage of yogurt, both with and without lotus leaf.