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The interaction between top-down and bottom-up forces determines the recovery trajectory of macroalgal forests exposed to multiple stressors. In an oligotrophic system, we experimentally investigated how nutrient inputs affected the recovery of Cystoseira brachycarpa following physical disturbance of varying intensities, both inside forested areas and at the boundary with sea urchin barrens. Unexpectedly, Cystoseira forests were highly resilient to disturbance, as they were able to recover from any partial damage. In general, the addition of nutrients sped up the recovery of Cystoseira. Thus, only the total canopy removal, in combination with either low nutrient availability or intense grazing pressure, promoted the expansion of mat-forming algae or urchin barrens, respectively. Our study suggests that the effects of enhanced nutrient levels may vary according to the trophic characteristics of the waterbody, and hence, are likely to vary among regions of the Mediterranean basin.
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http://dx.doi.org/10.1016/j.marenvres.2019.05.015 | DOI Listing |
Folia Microbiol (Praha)
September 2025
Soil Science Division, Bangladesh Wheat and Maize Research Institute, Dinajpur, 5200, Bangladesh.
The aim of the study was to reduce the chemical fertilizers with microbial inoculant-rich vermicompost, which enhanced the growth, flowering, and soil health of the tuberose crop. A total of six treatments were applied with reducing doses of synthetic fertilizers under a factorial randomized design and replicated thrice. In this study, vermicompost (VC) made from cow dung and vegetable waste utilizing Eisenia foetida and their mixed biomass were enriched with microbial inoculants and assessed for their impact on microbial and enzymatic populations including urease, acid phosphatase activity and dehydrogenase activity in soil, nutrient availability, and tuberose development and flowering.
View Article and Find Full Text PDFJ Anim Sci
September 2025
Department of Animal Biotechnology, Dankook University, Cheonan, 31116, Republic of Korea.
The post-weaning period is stressful for pigs due to changes in their environment and diet. The occurrence of diarrhea at this stage is high. Growth promoters such as antibiotics and zinc oxide (ZnO) have been used to not only reduce post-weaning diarrhea but also improve growth performance of weaning pigs.
View Article and Find Full Text PDFJDS Commun
September 2025
Department of Animal Science, Texas A&M University, College Station, TX 77845.
The objectives of this experiment were to evaluate the effects of forage sorghum silage harvest settings, combining cut height, onboard sorghum kernel processor (KP) technology, and ensiling duration, on berry processing score (BPS) and ruminal in situ starch disappearance at 7 h (isSD7). Three harvest settings were tested: a 20-cm cut height, with and without KP (Low+KP, Low-noKP), and a 120-cm cut height with KP (High+KP). A commercial sorghum field was divided into 9 squares, with 3 squares randomly selected as blocks.
View Article and Find Full Text PDFJ Sci Food Agric
September 2025
Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China.
Background: Apple pomace (AP), a byproduct of apple processing, is nutrient-rich, and its properties are influenced by both the quality of the apples and the juice extraction process. Drying technology can enhance its economic utilization. This study compared the effects of industrial drum drying (ID) and laboratory hot-air drying, heat pump drying and freeze drying (FD) on the physicochemical, functional and structural properties of from-concentrate AP (FC-AP) and not-from-concentrate AP (NFC-AP).
View Article and Find Full Text PDFFood Res Int
November 2025
Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences (Northeast Agricultural Research Center of China), Changchun 130033, China. Electronic address:
Fermentation and post-ripening plays a significant role in shaping the nutritional value, taste, and aroma of natto. This study aimed to analyse nutritional trends in natto during fermentation and ripening, identify its characteristic volatile organic compounds (VOCs), and elucidate their formation pathways. VOCs were detected using HS-GC-IMS combined with sensory evaluation in the study.
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