Nihon Yoton Gakkaishi

Detection of SRY (sex-determining region Y) Conserved Region in Pig Leukocytes using Polimerase Chain Reaction

Hidehumi SAITOH, Kiyoshi TOTSUKAWA

1993 Volume 30 Issue 2 Pages 125-127
Published: June 15, 1993
Released on J-STAGE: June 08, 2011

DOIhttps://doi.org/10.5938/youton.30.125

JOURNAL FREE ACCESS

Show abstractHide abstract

In 1900, the sequence of sex-determining region of Y (SRY) gene was reported. This gene considered as Y-specific gene over the wide range of mammalian species. In this study, as a first step of sexing of pig embryo, we attempted to explore the method to detect the SRY conserved region in pig leucocyte using polymerase chain reaction (PCR). The primer was prepared on the SRY conserved sequences of human, mouse and rabbit; sense primer, 5′-GTCAAGCGACCCATGAACGC-3′ (20mer), antisence primer, 5′-CTGTGCCTCCTGGAAGAATGGC-3′ (22mer). PCR was performed for 30 cycles of amplification (denaturation at 94°C for 1.5min, annealing at 60°C for 2.0min, and extension at 72°C for 1.5min.). After amplification, target DNA fragment was detected only in male DNA sample. Furthermore, the increase of amplifing frequency from 30 to 50 cycles was able to detect the objective band even in the sample containing 5pg DNA.

View full abstract

Download PDF (1612K)
Research on Utilization of Food By-product to Growing and Finishing Pigs

1. Effect of Silage Making for Tofu Cake Preservation

Yoshitugu NIWA, Goto NAKANISI, Takayuki KURITA

1993 Volume 30 Issue 2 Pages 128-134
Published: June 15, 1993
Released on J-STAGE: June 08, 2011

DOIhttps://doi.org/10.5938/youton.30.128

JOURNAL FREE ACCESS

Show abstractHide abstract

The insoluble refuse (Tofu cake) separated in the process of tofu making has been treated as an industrial waste. The material is easily putrefactive and it's disposal arises a serious problem. For the utilization of this material as an animal feed, the preservation keeping without deterioration deterioration should be necessary.
The present work aimed to evaluate the quality of tofu cake preserved 50-90 days by means of ensiling it in plastic containers.
This preservation method has been able to preserve long time without any putrefaction when the tofu cake ensiled with ground barly or wheat bran in case of 70% moisture approximately or under. The pH values of these preservation products were in range of 3.8-4.1, and the concentration of lactic acid were 1.7-2.5%. Other additives, molasses (0.7%) and purchased lactic acid bacteria preparation (0.1%), appeard to be little effectiveness.
Preservation in winter season (ensiling on December and opening on March) offered better products than that in summer (ensiling on June and opening on August or ensiling on July and opening on September).
Preservation of a mixture of formula feed (36 parts) and tofu cake (64 parts) was also applicable and resulted in a quite palatable feed for growing pigs.

View full abstract

Download PDF (780K)
[title in Japanese]

[in Japanese]

1993 Volume 30 Issue 2 Pages 135-164
Published: June 15, 1993
Released on J-STAGE: June 08, 2011

DOIhttps://doi.org/10.5938/youton.30.135

JOURNAL FREE ACCESS

Download PDF (3725K)
[title in Japanese]

[in Japanese]

1993 Volume 30 Issue 2 Pages 170-172
Published: June 15, 1993
Released on J-STAGE: June 08, 2011

DOIhttps://doi.org/10.5938/youton.30.170

JOURNAL FREE ACCESS

Download PDF (467K)
[title in Japanese]

[in Japanese]

1993 Volume 30 Issue 2 Pages 173-174
Published: June 15, 1993
Released on J-STAGE: June 08, 2011

DOIhttps://doi.org/10.5938/youton.30.173

JOURNAL FREE ACCESS

Download PDF (212K)
[title in Japanese]

1993 Volume 30 Issue 2 Pages 175-184
Published: June 15, 1993
Released on J-STAGE: June 08, 2011

DOIhttps://doi.org/10.5938/youton.30.175

JOURNAL FREE ACCESS

Download PDF (1662K)