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This study investigates the effectiveness of an exopolysaccharide (EPS)‐producing strain (Lactiplantibacillus plantarum L75) alone or in combination with Saccharomyces cerevisiae on the fermentation characteristics, antioxidant capacities and microbial community successions of oat silage stored at various temperatures. A rapid decrease in pH and lactic acid accumulation was observed in silages treated with L. plantarum and S. cerevisiae (LS) as early as 3 days of ensiling (p < 0.05). Over the ensiling period of 7–60 days, L. plantarum (L)‐inoculated groups showed the lowest pH, lowest ammonia nitrogen and the highest amount of lactic acid regardless of the storage temperatures. When the oat silage was stored at 15°C, LS‐inoculated group exhibited a higher superoxide dismutase (SOD) activity than control and L‐inoculated group. Furthermore, the proportion of Lactiplantibacillus in the combined inoculation group increased by 65.42% compared to the L‐inoculated group (33.26%). Fungal community data revealed abundant Penicillium carneum in the control and L‐inoculated groups stored at 15°C. Conclusively, these results showed that combined inoculation of L. plantarum L75 and S. cerevisiae improved the fermentation quality of oat silage at 15°C, thus proposing a technique for enhancing the fermentation quality of silage in regions with low temperatures during harvest season. [ABSTRACT FROM AUTHOR]

In this letter, a novel digital predistortion (DPD) model for broadband power amplifier (PA) linearization is proposed, namely Attention Mechanism based Bidirectional Long Short‐term Memory Network (AM‐BiLSTM) model. In order to verify the linearization performance of the AM‐BiLSTM model in digital predistortion process, a 100 MHz bandwidth 5G new radio (5G NR) signal is employed to test a sub‐6G PA operating at 2.6‐GHz. The experimental results show that the adjacent channel power ratio (ACPR) of the PA with AM‐BiLSTM model can be improved by 24 dB which is 6 dB and 3 dB better than the generalized memory polynomial (GMP) model and the Chebyshev polynomials LSTM (CP‐LSTM) model in ref [1], repspectively. Therefore, the proposed AM‐BiLSTM model is very effective for the DPD linearization of broadband PAs. [ABSTRACT FROM AUTHOR]

To investigate the effects of the activator of AMPK and high glucose on the differentiation of mouse SMSCs, primary SMSCs were isolated from mouse extensor digitorum longus muscle and grown to near confluence (80%). Postconfluent cells were cultured in a growth medium with different inductors: AICAR, glucose, and AICAR mixed with glucose. The specific protein expressions of SMSCs, myoblasts, adipocytes, and brown adipocytes were analyzed on days 0, 3, 5, 7, and 10. The results showed treatment with AICAR in SMSCs markedly activated AMPK phosphorylation (p <.05) and increased protein expression of Pax7 and MyoD (p <.05), high concentrations of intracellular glucose upregulated UCP‐1 protein expression and enhanced lipid accumulation (p <.05), the cowork of AICAR and glucose affected a decrease on MyoD, PPARg, and UCP‐1 expression (p <.05) and an increase on Pax7. The present study indicated that the certain energy supplements influence the direction of SMSC differentiation which may contribution on the structure of muscle and meat quality, sequentially. [ABSTRACT FROM AUTHOR]

This letter presents a non‐linear dynamic behaviour model for characterising the broadband power amplifiers (PAs) by using deep convolution generative adversarial networks (DCGAN). The DCGAN structure is based on the convolution neural network model and combines the generative adversarial networks to improve its linearisation ability of the digital predistortion. The DCGAN contains a generation model and a discriminant model. It imports convolution with steps and deconvolution into the structure, respectively, which makes the accuracy of the power amplifier non‐linear model to improve further. For verification, a 5G NR test signal with 100 MHz bandwidth is employed for testing a Doherty RF‐PA that operates at 1800 MHz. The experimental results illustrate that the normalised mean square error value is at least 12 dB higher than the traditional models, and the out‐of‐band suppression of the DCGAN predistorter can be up to 15 dB better than other models. [ABSTRACT FROM AUTHOR]

This study investigated the effects of probiotics on growth performance, meat quality, muscle fiber characteristics, volatile compounds, and antioxidant capacity in lambs. A total of 24 Sunit lambs were randomly allocated into two groups, each consisting of three replicates of four lambs. Throughout the experiment period, the lambs were fed with based diet (CON) and 10 g probiotics/d supplemented diet (PRO). Compared with the CON group, the number of lactic acid bacteria in fecal samples of PRO group was significantly increased (p <.05) and the coliforms were significantly decreased (p <.05). Dietary probiotics supplementation decreased pH24h, L*, and shear force (p <.05). The muscle fibers were switched from type IIB to type I, with a decrease in the mean cross‐sectional area (CSA) (p <.05) of longissimus thoracis (LT) muscle. Also, probiotics altered the composition of meat volatile flavor compounds, such as nonanal, undecanal, 1‐pentanol, 1‐hexanol, and 2,3‐octanedione. In addition, probiotics increased the total antioxidative capacity (T‐AOC) and catalase (CAT) activity of LT muscle, while it decreased superoxide dismutase (SOD) activity (p <.05). Overall, these results indicated that probiotics could be used as an effective feed additive by improving meat tenderness and flavor. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the effects of exercise training on muscle metabolism, fatty acid composition, carcass traits, and meat quality characteristics of Mongolian sheep. Fourteen Mongolian sheep were randomly divided into two groups (7 sheep in each) and placed in two adjacent livestock pens. One group of sheep was kept in the pen (Control [C] group) and the other group of sheep (Training [T] group) were driven away in a field to walk twice a day. The results showed a reduction in pH measured 45 min post mortem, L*, a*, and b* value, intramuscular fat, and carcass length, and an increase in the ultimate pH value and shear force in the meat of T group in comparison with that of C group (p <.050). Also, exercise training moderately affected the fatty acid composition of LT muscle. Compared with C group, the concentrations of myristoleic acid (C14:1) and stearic acid (C18:0) were increased (p <.050), while the concentrations of C20:3 n‐6, neurolic acid (C24:1), and n‐3 polyunsaturated fatty acid (PUFA) were decreased in T group (p <.050). Transcriptome analysis highlighted 621 genes differentially expressed in two groups, including 385 were up‐regulated (e.g., GLUT4 and PGC‐1α) and 236 were down‐regulated (e.g., PLIN1 and ACSL3) in T with respect to C group. Besides, considering these genes, a number of enrichment pathways related to muscle metabolic processes, involving carbohydrate metabolism, lipid metabolism, oxidation reduction process, and muscle tissue development, were highlighted. In conclusion, these results contributed to a better understanding of the possible biological and molecular processes underlying the effects of exercise training on muscle metabolism and meat quality in Mongolian sheep, and provide useful information for contributing to understand the phenotypic and functional differences in meat quality of sheep. [ABSTRACT FROM AUTHOR]

Engineering isolated metal sites resembling the primary coordination sphere of metallocofactors enables atomically dispersed materials as promising nanozymes. However, most existing nanozymes primarily focus on replicating specific metallocofactors while neglecting other supporting cofactors within active pockets, leading to reduced electron transfer (ET) efficiency and thus inferior catalytic performances. Herein, we report a metal–organic framework UiO‐67 nanozyme with atomically dispersed iron sites, which involves multiple tailored enzyme‐like nanocofactors that synergistically drive the ET process for enhanced peroxidase‐like catalysis. Among them, the linker‐coupled atomic iron site plays a critical role in substrate activation, while bare linkers and zirconia nodes facilitate the ET efficiency of intermediates. The synergy of three nanocofactors results in a 4.29‐fold enhancement compared with the single effort of isolated metal site‐based nanocofactor, holding promise in immunoassay for sensitive detection of chlorpyrifos. This finding opens a new way for designing high‐performance nanozymes by harmonizing various nanocofactors at the atomic and molecular scale. [ABSTRACT FROM AUTHOR]

Engineering isolated metal sites resembling the primary coordination sphere of metallocofactors enables atomically dispersed materials as promising nanozymes. However, most existing nanozymes primarily focus on replicating specific metallocofactors while neglecting other supporting cofactors within active pockets, leading to reduced electron transfer (ET) efficiency and thus inferior catalytic performances. Herein, we report a metal–organic framework UiO‐67 nanozyme with atomically dispersed iron sites, which involves multiple tailored enzyme‐like nanocofactors that synergistically drive the ET process for enhanced peroxidase‐like catalysis. Among them, the linker‐coupled atomic iron site plays a critical role in substrate activation, while bare linkers and zirconia nodes facilitate the ET efficiency of intermediates. The synergy of three nanocofactors results in a 4.29‐fold enhancement compared with the single effort of isolated metal site‐based nanocofactor, holding promise in immunoassay for sensitive detection of chlorpyrifos. This finding opens a new way for designing high‐performance nanozymes by harmonizing various nanocofactors at the atomic and molecular scale. [ABSTRACT FROM AUTHOR]

Semiconductor‐based photoelectrochemical (PEC) fuel cells offer a feasible solution for sustainable and environmentally friendly energy production by converting solar and chemical energy into electrical energy. However, the low PEC activities of PEC fuel cells have hindered their practical application due to rapid electron‐hole recombination and slow interfacial reaction kinetics. To address this issue, a unique PEC fuel cell composed of dual photoelectrodes utilizing low‐cost biomass, ascorbic acid, as an organic fuel is reported. Significantly, the integration of bifunctional iron single‐atom catalysts (Fe SACs) and photoactive materials has effectively constructed a bridge for charge carrier transfer, boosting interfacial reaction kinetics and photoelectric conversion efficiency. Notably, the optimal dual‐photoelectrode PEC fuel cell decorated with Fe SACs exhibits superior performance, delivering a maximum power density of 82.82 µW cm−2. Taking advantage of the peroxidase‐like activity of Fe SACs, the resultant self‐powered PEC fuel cells are explored for sensitively detecting actual uric acid samples. This study provides a promising avenue to boost the energy conversion efficiency of PEC fuel cells for sensitive self‐powered biosensing. [ABSTRACT FROM AUTHOR]

Astragalus membranaceus (AM) provides a rich source of polysaccharides that can act as powerful antioxidants, but their potential as feed ingredients in the lamb industry still rarely exploited. The objective of this study was to investigate the effect of dietary astragalus membranaceus supplementation on oxidative stability of goat muscles. Longissimus dorsi (LD) muscles from two groups of Cashmere goat (basal diet, C group; basal diet supplemented with 1% astragalus membranaceus root, AM group) were evaluated for lipid oxidation, myoglobin oxidation, activity of antioxidant enzymes, and antioxidant capacity. The results showed that color parameters in Cashmere goat of two feeding conditions were no significant difference (p >.05). In AM group, myoglobin (Mb) content was higher than C, while metmyoglobin (MMb) (p <.05) and malondialdehyde (MDA) (p <.01) were lower. Additionally astragalus membranaceus supplementation had a significant effect on superoxide dismutase (SOD) and catalase (CAT) (p <.001). In whole, the AM group goats presented a relatively higher antioxidant capacity than C. Especially, RSA and CUPRAC values of AM group goats had significantly higher than C (p <.05). Consequently, the AM group goats ingested abundant astragalus membranaceus, which enhanced the antioxidant capacity. Thus, it can eliminate free radicals and effectively inhibit oxidation. [ABSTRACT FROM AUTHOR]

The effects of two feeding regimens on meat quality, myosin heavy chain (MyHC) types, and key factors regulating muscle fiber type (AMP‐activated protein kinase [AMPK] and peroxisome proliferator‐activated receptor‐coactivator‐1α [PGC‐1α]) in the biceps femoris muscle of Mongolia sheep were investigated. A total of 20 Mongolia sheep were weaning for 90 days and divided into two groups (pasture group (P) and confinement group (C)) at 10.36 ± 0.35 kg of weaning weight. After weaning, sheep were pasture fed or confinement fed for 9 months. The results showed that live weights, carcass weight, intramuscular fat (IMF), and Warner–Bratzler shear force (WBSF) in P group were significantly lower (p <.05) than that in C group. Compared with P group, color evaluations with respect to L* and b* values were significantly higher (p <.05) in C group. Expression of the MyHC I gene in the P group was significantly higher, while MyHC IIa and MyHC IIb genes expression was significantly lower (p <.05) than that in C group. Also, AMPK activity and expression of AMPKα2 and PGC‐1α genes were significantly higher (p <.05) in P group compared with C group. The present study indicated that muscle fiber composition was one of the key differences leading to the differences of meat quality in different feeding regimens. AMPK, particularly AMPKα2, and PGC‐1α were considered to be two key factors regulating muscle fiber types in Mongolia sheep. The results support that AMPK activity and the expression of AMPKα2 and PGC‐1α genes may affect the composition of muscle fibers; thus, AMPK activity and the expression of AMPKα2 and PGC‐1α genes had an effect on meat quality by changed composition of muscle fibers. [ABSTRACT FROM AUTHOR]

This study was conducted to evaluate the effects of inoculation with different mixed starter culture combinations on microbial counts, physico‐chemical properties, and proteolytic and lipolytic properties of dry fermented mutton sausages during fermentation and ripening. Four different batches of mutton sausages were manufactured: CO batch, no starter cultures, used as control; LB batch with Lactobacillus sakei; LS batch with L. sakei + Staphylococcus xylosus; and LSS batch with L. sakei + S. xylosus + Staphylococcus carnosus. The results showed that adding starter culture caused Lactobacillus and Staphylococcus to become dominant bacteria and reduced the Enterobacteriaceae count in the inoculated sausages. The mixed starter cultures (LS & LSS) accelerated acidification and reduced water activity and lipid oxidation. Statistical analysis revealed that the use of mixed starter cultures, especially the combination L. sakei + S. xylosus + S. carnosus, contributed to proteolysis and lipolysis, increasing total free amino acids and polyunsaturated fatty acids. The above results demonstrate that the use of mixed starter cultures contributes to improving the composition of free amino acids and free fatty acids as well as the hygienic quality of dry fermented mutton sausages. [ABSTRACT FROM AUTHOR]

Lactic acid bacteria (LAB) play pivotal roles in the preservation and fermentation of forage crops in spontaneous or inoculated silages. Highlights of silage LAB over the past decades include the discovery of the roles of LAB in silage bacterial communities and metabolism and the exploration of functional properties. The present article reviews published literature on the effects of LAB on the succession, structure, and functions of silage microbial communities involved in fermentation. Furthermore, the utility of functional LAB in silage preparation including feruloyl esterase‐producing LAB, antimicrobial LAB, lactic acid bacteria with high antioxidant potential, pesticide‐degrading LAB, lactic acid bacteria producing 1,2‐propanediol, and low‐temperature‐tolerant LAB have been described. Compared with conventional LAB, functional LAB produce different effects; specifically, they positively affect animal performance, health, and product quality, among others. In addition, the metabolic profiles of ensiled forages show that plentiful probiotic metabolites with but not limited to antimicrobial, antioxidant, aromatic, and anti‐inflammatory properties are observed in silage. Collectively, the current knowledge on the roles of LAB in crop silage indicates there are great opportunities to develop silage not only as a fermented feed but also as a vehicle of delivery of probiotic substances for animal health and welfare in the future. [ABSTRACT FROM AUTHOR]

In this study, jerky samples were prepared from seasoned beef with and without the addition of starter culture. They were then dried or fried and analyzed to identify the quality parameters and volatile flavor compounds. Samples (starter and control) were divided into drying (inoculated‐drying, I‐D; noninoculated‐drying, N‐D) and frying (inoculated‐frying, I‐F; noninoculated‐frying, N‐F) groups. Water activity (aw), lightness (L*), and redness (a*) values were significantly affected (p <.001) by the postcooking procedures (drying or frying). Hardness, chewiness, and resilience were significantly lower in the dried groups than in the fried groups (p <.05). The formation of volatile compounds was affected by cooking treatment, with the highest levels observed in the I‐F group. After frying, the most abundant flavor compounds in the I‐D and N‐D groups were terpenes and sulfur‐containing compounds, followed by aromatic hydrocarbons, ketones, and alcohols. The most common compounds among all groups were acetoin, D‐limonene, anethole, styrene, and tetramethylpyrazine. Overall, the jerky in the I‐F group had the best color and tenderness scores among all groups. [ABSTRACT FROM AUTHOR]

The aim of the present work was to investigate the effects of feeding regimens (pasture vs. mixed diet) on meat quality, fatty acids, volatile compounds, and antioxidant properties in lamb meat. In total, 24 lambs were allotted into two feeding regimens at 10.23 kg live weight. Lambs were fed on pasture grass (PG group, n = 12) or mixed diet (M group, n = 12). Longissimusthoracis (LT) muscle samples from the M group had a higher intramuscular fat (IMF) (p < 0.05), pH45minvalue (p < 0.01), and ash (p < 0.05) than the PG group. In contrast, the shear force (p < 0.05), L*(p < 0.05), and b* (p < 0.001) in M group were lower than in PG group. Analyses indicated that PG group contained higher linolenic acid (C18:3n3) and docosatrienoic acid (C22:3n6) (p < 0.05) than the M group. Major volatile compounds in the muscles included hexanal, heptanal, nonanal, octanal, 1‐pentanol, 1‐hexanol, 1‐octen‐3‐ol, and 2,3‐octanedione. The levels of hexanal, nonanal, and 2,3‐octanedione were significantly lower in PG lamb muscle (p < 0.01). In contrast, 1‐pentanol and 1‐hexanol levels were higher in M lamb muscle (p < 0.01). Muscle from PG lamb exhibited higher catalase (CAT) and glutathione peroxidase (GPx) activity (p < 0.05). PG muscle also contained a higher radical‐scavenging ability (RSA; p < 0.001) and cupric‐reducing antioxidant capacity (CUPRAC; p < 0.05). Overall, the improved antioxidant status in PG muscle inhibited lipid peroxidation (aldehydes and ketones), thereby improving the meat quality. [ABSTRACT FROM AUTHOR]