Most pesticides were not associated with elevated hypospadias risk. For the few that were associated, results should be interpreted with caution until replicated in other study populations.

No abstract

The quality of milk powder can decrease during storage. In this study, the characteristics of 12 kinds of commercial milk powder from China were investigated. Changes in various indicators were tracked to comprehensively estimate the oxidation stability of different commercial milk powders. The components of the commercial milk powder were different. The percentages of milk fat, protein, and carbohydrates ranged from 9.8 to 28.5 g/100 g, 15.0 to 24.0 g/100 g, and 32.0 to 67.5 g/100 g, respectively. The water activities ranged from 0.2394 to 0.5286. The diameters of the milk fat globules in different commercial milk powder ranged from 13.99 to 41.09 nm. At the same time, the peroxide value of the control sample was low (≤0.14 mEq/kg). After 3 mo of storage, the peroxide values of some of the commercial milk powder increased significantly. The changes in the thiobarbituric acid values during storage did not follow a common trend. The contents of free fat in the different control samples were 0.21 to 1.67 g/100 g, and these values did not increase during storage. After 3 mo of storage, the hydroxymethyl furfural values and b color values of the different commercial milk powder reached their highest levels. The concentrations of typical oxidized flavor compounds in different commercial milk powder increased greatly with prolonged storage time. The level of hexanal was the highest, and the contents in all the samples ranged from 28.56 to 4,071.28 μg/kg after 6 mo of storage and from 5.91 to 6,281.37 μg/kg after 12 mo of storage. Free radicals were found in some of the stored milk powder, and these were shown as single peaks or multiple peaks. The ratios of the peak areas and masses reached 12.42 × 10 6 to 14.26 × 10 8 . However, the presence of free radicals in the commercial milk powder was not consistent. The water activities and diameters of the fat globules in the commercial milk powder were highly correlated with their oxidation stabilities during storage.

Growing-finishing pigs were employed to estimate the apparent digestibility of crude protein (CP), gross energy (GE), dry matter (DM), neutral detergent fiber (NDF), acid detergent fiber (ADF) and digestible energy (DE) of corn by-products for trial 1. Trial 2 was designed to apply multienzyme systems for investigating the in vitro digestibility of CP, DM and GE of corn by-products. Data from both trials were collected and used to find the correlations among digestibilities of CP, GE, ADF, NDF, DM and DE in corn by-products. MATERIALS AND METHODS Trial 110 corn by-products were obtained from different provinces in China. They consisted of four samples of corn gluten meal (CGM), with CP 63, 52, 47 and 32%, respectively, from Beijing, Ji Lin and Inner Mongolian; four samples of corn distillers dried grains with solubles (DDGS), with CP 30, 27, 26 and 25%, respectively, from Si Cuan, Ji Lin, Ha Er Bin and Hei Long Jiang; and two samples of corn distillers dried grains (DDG), with CP 31 and P 30%, respectively, from He Bei and Tang San. Twelve crossbred (Yorkshire×Landrace×Beijing Black) barrows, weighed 40±1.6 kg growing-finishing pigs used in this trial were from Beijing Liucun Animal Farm.This trial involved 10 experimental diets of Chinese corn by-products and the diets were formulated by the different techniques (Sauer et al., 2000). The 10 experimental diets were divided into two experimental

No abstract