Semen dilution effects on reproductive performance in turkeys.
Abstract Interest in economizing with respect to the cost of poult production has prompted the use of semen diluents, with a view to reducing the number of toms required to inseminate a given number of turkey hens. In connection with this practice, there exists a fairly voluminous literature dealing with constituents of diluents for turkey semen; an access to this literature may be gained by beginning with Bajpai and Brown (1967). Brown (1971) referred to a study by Graham and coworkers in which semen diluted 1:2 with an insemination dose of .025 ml. gave as high fertility as undiluted semen. However, Brown (1970) found depressing effects on fertility due to dilution of semen and speculated that his results probably disagreed with those of Graham and coworkers because of such factors as season of the year, age of the breeders and frequency of insemination. The study reported here deals with the main…
Effect of Carbon Dioxide Diluents on the Fertilizing Capacity of Turkey Spermatozoa
Abstract LACK of information on a diluent containing carbon dioxide as a reversible induced Bajpai and Brown (1963a) to study the possibilities of using carbon dioxide diluents in storing turkey semen. Bajpai and Brown (1963a) reported that although the Illini Variable Temperature diluent (I.V.T.) and G-1 diluent (sodium glutamate substituted for sodium citrate in I.V.T.) containing carbon dioxide preserved turkey semen adequately in the laboratory both I.V.T. and G-1 diluent markedly inhibited the fertilizing capacity of turkey spermatozoa. However, in a subsequent study Bajpai and Brown (1963b) reported fairly good fertility (63 percent) with a glutamate diluent containing carbon dioxide and no egg yolk and poor fertility (35 percent) with a glutamate diluent containing 10 percent egg yolk by volume and no carbon dioxide. In the same year Harris et al. (1963) in a research note reported that the average fertility for turkey semen stored for six hours in a carbon …
CONTINUOUS PRODUCTION OF BLUE‐TYPE CHEESE FLAVOR BY SUBMERGED FERMENTATION OF Penicillium roqueforti
A two-stage continuous process for the production of Blue cheese flavor from lipolyzed milk fat by submerged fermentation of Penicillium roqueforti was developed. In the first stage, P. roqueforti was grown aerobically on a corn-steep liquor/sucrose medium at 25° C, pH 7, aeration rate 1 liter air/min/L medium, and dilution rate 0.05 hr−1. The effluent air and culture over-flow were led to a maturing tank and allowed to age 24 hr. The mycelial culture was then pumped into a second fermentor to which lipolyzed milk fat was also fed continuously. An average 24 hr contact time between mold mycelium and fatty acids was maintained. The fatty acids and perhaps other components of the lipolyzed cream were metabolized by the P. roqueforti mycelium to produce a fluid product with a Blue cheese-type flavor. Small portions of this product were acceptably added to snack and party dips and salad dressings, as a Blue cheese replacement.