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The research was to further improve the automation level and packaging accuracy of feed crushing machinery. The study designed an intelligent control and online monitoring platform for feed crushing system based on LabVIEW and PLC. Regarding the structure and process flow of feed crushing machinery, the hardware and software design of control system were completed using PLC as core controller. LabVIEW was an upper computer that achieves centralized control and data monitoring. Propose a control mode that can adapt to system to improve packaging accuracy. The results showed that the intelligent control and online monitoring platform of feed crushing system could operate smoothly, improve the platform's data collection and on-site application capabilities, the control mode that improved packaging accuracy had a significant effect, with an accuracy controlled within 0.5%. The study indicates that the research can provide reference for the design of feed crushing machinery control system. [ABSTRACT FROM AUTHOR]

Mongolian cheese is not only a requisite source of food for the nomadic Mongolian but also follows a unique Mongolian dairy artisanal method of production, possessing high nutritional value and long shelf‐life. In this study, the ancient technique for the production of Mongolian cheese was investigated. The nutritional value of Mongolian cheese was characterized by its high‐protein content (30.13 ± 2.99%) and low‐fat content (9.66 ± 3.36%). Lactobacillus, Lactococcus, and Dipodascus were the predominant bacterial and fungal genera, and Lactobacillus helveticus, Lactococcus piscium, and Dipodascus geotrichum were the predominant species in the Mongolian cheese. The microbiota of products from different cheese factories varies significantly. The high‐temperature (85°C–90°C) kneading of coagulated curds could eliminate most of the thermosensitive microorganisms for extending the shelf‐life of cheese. The indigenous spore‐forming microbes, which included yeasts, belonging to Pichia and Candida genera, and molds, belonging to Mucor and Penicillium genera, which originated from the surroundings during the process of cooling, drying, demolding, and vacuum packaging could survive and cause the package to swell and the cheese to grow mold. The investigation of production technology, nutrition, microbiota, and viable microbes related to shelf‐life contributes to the protection of traditional technologies, extraction of highlights (nutritional profiles and curd scalding) for merchandise marketing, and standardization of Mongolian cheese production, including culture starters and aseptic technique. [ABSTRACT FROM AUTHOR]

The muscle from Xilingol indigenous sheep breeds are famous in China, and the FecB genotype in this population remains uncharacterized. In this study, SNPs in the FecB locus were investigated by pyrosequencing, and an optimized PCR‐RFLP technique was generated to identify SNPs. In addition, an efficient technique for high‐throughput identification of SNPs in FecB was optimized using TaqMan real‐time PCR and breed‐conservative primers and SNP‐specific probes. By genotyping the FecB locus in the muscle of Xilingol indigenous sheep breeds using a novel TaqMan real‐time PCR assay, our study has generated the groundwork for the authentication of Xilingol mutton based on the specific gene and the prolificacy‐oriented breeding of Xilingol sheep using marker‐assisted selection strategies in the future. [ABSTRACT FROM AUTHOR]

In this study, we report a new approach for the detection of ovine and caprine DNA in meat and dairy products using real‐time PCR protocol. Our new approach is based on the use of endogenous control and species‐specific TaqMan fluorescence probes. With this methodology, we specifically detected ovine and caprine DNA in meat and dairy products, with limits of detection of 0.001 ng and 0.01 ng for fresh and processed ovine meats, respectively, and 0.00025 ng, 0.005 ng, and 0.01 ng for caprine meat, milk, and cheese, respectively. Artificial meat and milk mixtures from sheep and goat were used to validate the protocol. Our results support that TaqMan real‐time PCR with endogenous control is an efficient and accurate method to detect DNA from sheep and goat in meat and dairy products. [ABSTRACT FROM AUTHOR]

Mare milk originated from female horses, known as mares, to feed their foals during lactation. The health‐promoting characteristics of traditionally fermented mare milk (Chigee) are well known for the function of clinic treatment in the traditional Mongolian medicine. This study was conducted to investigate the production technology of Chigee and to evaluate the nutritional and microbiological characteristics of mare milk and Chigee based on 188 samples. The nutritional analysis of mare milk and Chigee indicated that lactose significantly decreased from 6.95 ± 0.45% to 2.82 ± 1.65% and acidity and alcoholic content significantly increased to 136.72 ± 57.88°T and 1.22 ± 0.7%, respectively, after spontaneous fermentation of mare milk. The microbiological analysis of Chigee showed that the total lactic acid bacteria (LAB) count varied from 5.32 to 8.56 log cfu/ml and total yeast count varied from 2.41 to 6.98 log cfu/ml. Moreover, the acidity of Chigee rose with the increase in LAB count within limits, and high acidity (≥178°T) inhibited the growth of coliforms. These findings provide an understanding of traditional production technology, nutrition, and microbiology that is fundamental for establishing the food standard of Chigee in China and will contribute to standardize the fermentation process for the industrial production of Chigee in the future. [ABSTRACT FROM AUTHOR]

Mongolian traditionally fermented vrum is known for its functional characteristics, and indigenous microbial flora plays a critical role in its natural fermentation. However, studies of traditionally fermented vrum are still rare. In this study, we investigated the artisanal production of traditionally fermented vrum from Inner Mongolia. In general, its physicochemical composition was characterized by 34.5 ± 8% moisture, 44.9 ± 12.1% fat, 10.6 ± 3.2% protein, and 210 ± 102°T. The total lactic acid bacteria and yeast counts ranged from 50 to 2.8 × 108 cfu/g and from 0 to 1.1 × 106 cfu/g, respectively. We studied bacterial and fungal community structures in 9 fermented vrum; we identified 5 bacterial phyla represented by 11 genera (an average relative abundance >1%) and 8 species (>1%), and 3 fungal phyla represented by 8 genera (>1%) and 8 species (>1%). Relative abundance values showed that Lactococcus and Lactobacillus were the most common bacterial genera, and Dipodascus was the predominant fungal genus. This scientific investigation of the nutritional components, microbial counts, and community profiles in Mongolian traditionally fermented vrum could help to develop future functional biomaterials and probiotics. [ABSTRACT FROM AUTHOR]

Objective: To understand the spatial distribution characteristics of wild feces in schistosomiasis endemic areas of Jiangling County, Hubei Province and further explore the source of infection efficiently, so as to provide the evidence for the development of corresponding monitoring and response technology., Methods: In 2011, the fresh wild feces were investigated every two months in the selected 15 villages by the severity of historical endemic in Jiangling County. The schistosome miracidium hatching method was used to test the schistosome infection of the wild feces. The descriptive analysis and spatial analysis were used for the description of the spatial distribution of the wild feces., Results: Totally 701 wild feces samples were collected with the average density of 0.055 6/100 m 2 , and the positive rate of the wild feces was 11.70% (82/701). The results of the regression analysis showed a positive spatial correlation between the positive rate of wild feces and the rate of human infection, the area with infected Oncomelania hupensis and the number of fenced cattle, and the corrected R 2 of the model was 0.58., Conclusions: The infection rate of wild feces is positively correlated with the rate of human infection, area with infected O. hupensis and number of fenced cattle in space in Jiangling County, so the prevention and control measures could be conducted according to the spatial distribution of the positive wild feces.

Objective: To compare outcomes of vaginal and abdominal hysterectomy procedures in women with benign gynaecological diseases., Methods: This was a prospective study of outcomes of consecutive patients who underwent total vaginal hysterectomy (VH) or abdominal hysterectomy (AH) for benign gynaecological diseases. Patient characteristics before, during, and after the operations were reviewed. Patients were followed up for three months to evaluate postoperative complications., Results: This study included a total of 313 patients. 143 patients underwent AH and 170 patients underwent VH. Baseline characteristics were similar between the two groups. There were no intraoperative complications in either group. Operation time, intraoperative blood loss, first postoperative flatus time, time to out-of-bed activity, mean maximum postoperative body temperature, and duration of fever were all significantly shorter and less severe in the VH group compared with the AH group. In addition, vaginal length in the VH group was significantly shorter than in the AH group., Conclusions: Vaginal hysterectomy has advantages over AH in the treatment of benign gynaecological diseases, providing greater efficacy and safety with minimal invasiveness.