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  • 1.

    【2hr】Effect of Partial Replacement of Soybean and Corn with DietaryChickpea (Raw Autoclaved or Microwaved) on Production Performance of LayingQuails and Egg Quality

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    机译 日粮部分替代大豆和玉米的效果鹰嘴豆（生高压灭菌或微波处理）对蛋鸡生产性能的影响鹌鹑蛋质量
    摘要：This study was conducted to investigate whether adding different levels of raw ordifferently processed chickpea into different diets of laying quails affectedlive weight, feed intake, feed efficiency, egg weight and internal and externalegg quality. Chickpea was used as raw, autoclaved or microwave-processed, and itwas involved in the diets on two different levels (20% and 40%).The sample was divided into 7 groups including the control, 20% and40% raw, 20% and 40% autoclaved, and 20% and40% microwave-processed groups. 336 ten-week-old female laying quailswere used in the study, and the experiment continued for 19 weeks. In the study,the differences among the groups were insignificant in terms of live weight,feed intake, feed efficiency, egg weight and egg quality characteristics such asshell thickness, shell weight, yolk weight, yolk color and albumin index. Thedifferences were significant in terms of the shape index, Haugh unit(p<0.05) and yolk index (p<0.01). Consequently, it was observedthat different thermal processes on chickpeas did not usually have a significanteffect on the yield performance of the quails, and the results that wereobtained were similar to the other groups. However, it was determined that someegg quality characteristics were affected by the autoclaving and microwavingprocesses. Between the thermal processes, it may be stated that autoclavingprovided better results.
  • 2.

    【2hr】Effects of Zn-L-Selenomethionine on Carcass Composition MeatCharacteristics Fatty Acid Composition Glutathione Peroxidase Activity andRibonucleotide Content in Broiler Chickens

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    机译 Zn-L-硒代蛋氨酸对Car体组成肉的影响特性脂肪酸组成谷胱甘肽过氧化物酶活性和肉仔鸡中核糖核苷酸含量
    摘要：The effects of organic Zn-L-selenomethionine (Zn-L-SeMet) at 0.3 ppm on carcasscomposition, meat characteristics, fatty acid composition, glutathioneperoxidase activity, and ribonucleotide content were compared against thecommercial inorganic sodium selenite (Na-Se) and the combination of the two, incommercial broilers. A total of 540 one day-old chicks were assigned at randomto 3 dietary treatments : i) commercial inorganic selenium as control or T1, ii)a 1:1 ratio of inorganic and organic selenium as T2, and iii) organic seleniumas T3. Carcass composition, meat characteristics, cholesterol content, fattyacid composition, and ribonucleotide content were generally unaffected bytreatments. However, discrepancy were significantly observed in glutathioneperoxidase activity (GSH-Px) and water holding capacity, with organic seleniumshowing higher glutathione peroxidase activity (p<0.01) and lowershrinkage loss (p<0.05), respectively. These findings could be explainedby the contribution of organic selenium in bioavailability of GSH-Px. However,having conducted in a commercial close house system with sufficient amount ofnutritional supplementation, the present study demonstrated little or no effectsof organic Zn-L-SeMet on meat characteristics, fatty acid composition, andribonucleotide content (flavor characteristic) in broiler chickens.
  • 3.

    【2hr】Ribose-induced Maillard Reaction as an Analytical Method forDetection of Adulteration and Differentiation of Chilled and Frozen-thawedMinced Veal

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    机译 核糖诱导的美拉德反应作为分析方法冷冻和冻融掺假和鉴别的检测碎牛肉
    摘要：Quality control of meat products is one of the main concerns of consumers,governmental control authorities, and retailers. The purpose of this study wasto employ ribose-induced Maillard reaction in detection of meat adulteration anddifferentiation of fresh-chilled from frozen-thawed minced veal. The browningintensity was assessed through measuring the absorbance at 420 nm with aspectrophotometer as well as the direct analysis of the color and pH. Theresults showed that CIE b*, CIE a*, and A values in the extractof fresh-chilled veal were significantly (p<0.05) higher thanfrozen-thawed samples. The extract of frozen meat samples stored at−18°C became significantly darker and more yellowish compared to−4°C. The results showed that the A value in thefrozen-thawed veal stored at −4°C and −18°C wasreduced by approximately 17.22±3.53% and11.68±2.49%, respectively, compared with fresh-chilled veal. Thefindings also showed that the storage temperature of minced veal and the heatingtime in this reaction had a significant effect on all tested variables(p<0.0001). The proposed method can be considered as an easy, quick, andinexpensive test for differentiating between the fresh-chilled and frozen-thawedminced veal.
  • 4.

    【2hr】Quality and Probiotic Lactic Acid Bacteria Diversity of Rabbit MeatBekasam-Fermented Meat

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    机译 兔肉的品质和益生菌乳酸菌多样性Bekasam发酵肉
    摘要：Rabbit meat is a traditional fermentation product fromIndonesia. This study aimed to determine the chemical and microbiologicalcharacteristics of rabbit meat during the fermentationprocess in order to isolate, characterize ( and ), and identify lactic acid bacteria (LAB) as theprobiotic candidate. The chemical contents of on 7-dayfermentation were investigated in explorative and experimental methods in acompletely randomized design. A proximate analysis reported a decrease in themoisture content, fat and carbohydrate content, and an increase in proteincontent. Also, lactic acid content was increased from 0.48% to1.12%, and pH was decreased from 5.3 to 4.3. Other properties indicateddifferent values, such as bacteria (2.75×10 to4.45×10 CFU/g), total LAB (3.82×10 to4.67×10 CFU/g), total yeast (9.89×10 to 3.82×10 CFU/g) and total mould (4.34×10 to 4.86×10 CFU/g). The experiment produced nine LAB isolates,including two probiotics subjected to further 16S rRNA gene analysis, whichindicated that was the potentialprobiotic isolate. After being tested on BALB/c mice, could improve the immune system by inhibiting the growthof and .
  • 5.

    【2hr】Effect of Seawater on the Technological Properties of ChickenEmulsion Sausage in a Model System

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    机译 海水对鸡肉技术性能的影响模型系统中的乳化香肠
    摘要：These authors contributed equally to this work.
  • 6.

    【2hr】Effect of Incorporation of Pomegranate Peel and Bagasse Powder andTheir Extracts on Quality Characteristics of Chicken MeatPatties

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    机译 石榴皮和蔗渣粉掺入的效果及提取物对鸡肉品质特性的影响肉饼
    摘要：This study was conducted to develop chicken meat patties by incorporatingpomegranate peel and bagasse powders and their extracts. Patties were developedby incorporating pomegranate peel powder (PPP, 2 g), pomegranate aril bagassepowder (PABP, 4 g), pomegranate peel powder aqueous extract (PPAE, 6 g) andpomegranate aril bagasse powder aqueous extract (PABAE, 9 g) individually per100 g of minced meat. Both types of powders and extracts treated patties hadsignificantly higher total phenolic content than control and butylatedhydroxytoluene (BHT) treated patties. Both types of powder (PPP and PABP)treated patties had significantly higher water holding capacity, ash, crudefibre content, and hardness values, and significantly lower moisture content andlightness values in comparison to control patties. Emulsion stability andcooking yield of PABP treated patties were significantly higher than control.Addition of extracts and BHT did not influence the physico-chemical propertiesand proximate composition of chicken patties. Both types of powders and extractsprovided better protection to chicken meat patties against oxidative rancidityand microbial proliferation in comparison to control and BHT treated pattiesduring refrigerated storage. It is concluded that pomegranate fruit byproductsin the form of peel powder, aril bagasse powder and their extracts can besuccessfully utilised in development of healthier chicken meat patties and thesebyproducts can also be effectively used as a replacement of syntheticantioxidants such as BHT.
  • 7.

    【2hr】Occurrence and Characteristics of Methicillin-Resistant and-Susceptible Staphylococcus aureus Isolated from the BeefProduction Chain in Korea

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    机译 耐甲氧西林和甲氧西林的发生和特征牛肉中分离出易感的金黄色葡萄球菌韩国生产链
    摘要：The emergence and persistence of methicillin-susceptible (MSSA) and methicillin-resistant (MRSA) in livestock animals have been reported as a potential risk factor fortransmission to humans. In this study, we investigated the nationwide prevalenceand characteristics of MRSA and MSSA in the Korean beef production system,including retail markets, slaughterhouses, and cattle farms. From a total of1,285 samples, only 5 MRSA strains were isolated: from a farmer (1 ST72 MRSA), acarcass sample from a slaughterhouse (1 ST72 MRSA), and beef cattle (3 ST5MRSA). In addition, 11 MSSA strains were isolated from beef cattle (n=3),humans (1 farmer, 1 slaughterhouse worker, and 4 retail market workers), andcarcass samples (n=1) and slaughterhouse environment (n=1).Although the prevalence of MRSA and MSSA in beef cattle was much lower than thatreported in pigs, 5/5 MRSA and 2/11 MSSA strains displayed multiple drugresistance (MDR) phenotypes. Unlike the swine-associated MRSA, no correlationwas found between tetracycline/zinc resistance and MDR phenotype. However, MRSAstrains had an identical set of staphylococcal enterotoxins and exhibitedenhanced levels of resistance to antimicrobial peptides (PMAP-36 and LL-37)compared to the MSSA strains. In conclusion, continued and systemic surveillanceof livestock, meat products, and humans in close contact with livestock/meatproducts is necessary to prevent the transmission of MRSA and MSSA tohumans.
  • 8.

    【2hr】Changes in Cathepsin Activity during Low-Temperature Storage and SousVide Processing of Beef Brisket

    包量

    机译 低温贮藏和浸泡过程中组织蛋白酶活性的变化牛胸肉的视频处理
    摘要：It is believed that two main proteolytic systems are involved in thetenderization of meat: the cathepsins and the calpains. Many researchersconsider the calpain system to be the major contributor to meat tendernessduring post-mortem storage. However, the role and activity of cathepsins duringpost-mortem storage or low temperature meat processing is unclear, particularlyfor the tough meat cuts like brisket. Thus, the study was designed toinvestigate the effects of cold (refrigerated and frozen) storage and sous videprocessing on the activities of cathepsin B, H, and L in beef brisket. Therewere no significant changes in pH and cathepsin H activity throughout the 18 dof storage at both temperatures. However, an increase in cathepsin B activitywas observed during the first 4 d at both storage temperatures, but subsequentlythe activity remained unchanged. Cathepsins B and L were found to be more heatstable at sous vide temperatures (50°C for 24 h, 55°C for 5 h andat 60°C and 70°C for 1 h) compared to cathepsin H. CathepsinB+L activity was found to increase after sous vide cooking at 50°Cfor 1 h but decreased to about 47% relative to the uncooked control after24 h of cooking. These results suggest that cathepsins B and L may contribute tothe improved meat tenderness usually seen in sous vide cooked brisket meat.
  • 9.

    【2hr】An Approach to Manufacture of Fresh Chicken Sausages Incorporatedwith Black Cumin and Flaxseed Oil in Water Gelled Emulsion

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    机译 结合新鲜鸡肉香肠的制造方法黑孜然和亚麻籽油在水凝胶乳液中的应用
    摘要：In order to investigate the use of oil in water gelled emulsion (GE) preparedwith healthier oil combinations as beef fat replacer in the fresh chickensausage formulations, four batches of fresh sausages were produced. The firstbatch was control (C) sample formulated with %100 beef fat, other batcheswere codded as GE50, GE75, and GE100 respective to the percentage of beef fatreplaced with GE. The addition of GE to sausage formulation resulted in anincrement in moisture and protein contents while a decrement was observed in fatcontent (p<0.05). pH, cooking yield and water holding capacity values ofGE added samples were found lower than C (p<0.05). GE addition causedlower CIE L* values in samples, however, this trend was not observed in CIE a*and CIE b* values. Initially, the lowest peroxide and the highest TBARS valueswere recorded in GE100 samples on the 0 d (p<0.05). Peroxideand TBARS values were in the limits. The texture of samples was softened whiletotal saturated fatty acid content reduced up to 52.61% with theincorporation of GE (p<0.05). Taken together, our results showed that GEscan be used as fat replacers in meat product formulations without causingundesirable quality changes.
  • 10.

    【2hr】Physicochemical Properties of Pork Neck and Chicken Leg Meat underVarious Freezing Temperatures in a Deep Freezer

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    机译 猪脖子和鸡腿肉的理化特性深度冷冻机中的各种冷冻温度
    摘要：This study was conducted to investigate the effects of freezing and storagetemperature (−18°C, −50°C, and −60°C)on the physicochemical properties of pork neck and chicken leg meat inhome-scale deep freezers. Pork neck was cut into a thickness of 3 cm(9×9×3 cm, 150 g), individually packed in air-containing packages,and stored at different temperature (−18°C, −50°C,and −60°C) for 6 months. Chicken leg meats were prepared (10 cmlong, weighing 70 g) and packed in the same manner. Frozen samples were thawedat 2°C. Physicochemical properties such as thawing loss, cooking loss,water-holding capacity, color, volatile basic nitrogen (VBN), and thiobarbituricacid reactive substances (TBARS) were evaluated. The samples frozen by deepfreezing (−60°C) was favorable with respect to thawing loss,color, and VBN. Samples frozen at −60°C had lower values ofthawing loss and VBN than those frozen at −18°C for all storageperiods (p<0.05). Color parameters were more similar to those of freshmeat than to those of samples frozen at −18°C for 6 months. TheTBARS of all samples were below 0.3 mg malondialdehyde/kg, thereby indicatingoxidative stability of lipids. Consequently, deep freezing at−60°C may be acceptable for maintaining the quality of fresh porkneck and chicken leg meat for 6 months without deterioration.
  • 11.

    【2hr】Functional Chemical Components in Protaetiabrevitarsis Larvae: Impact of Supplementary Feeds

    包量

    机译 蛋白质中的功能性化学成分brevitarsis幼虫：补充饲料的影响
    摘要：These authors contributed equally to this work.
  • 12.

    【2hr】Physicochemical Quality Properties of Loin and Tenderloin Ham fromSows

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    机译 猪腰里脊肉的理化品质特性。母猪
    摘要：This study was conducted to investigate the physicochemical properties of hamsobtained from loin and tenderloin cuts from standard pigs and sows. pH levels ofloin ham before cooking, standard pig was significantly lower than that of sow(p<0.001). The lightness (L*) and yellowness (b*) values of loin ham fromstandard pigs were significantly higher than those of sow loin ham(p<0.001). The water-holding capacity (WHC) and curing yield of sow loinwas significantly higher than standard loin (p<0.01). The cooking loss ofstandard pig loin ham was significantly higher than that of sow loin ham(p<0.01). Differences in sensory quality evaluation, except in the caseof tenderness, for the two loin hams were not significant. pH levels oftenderloin ham before cooking, standard pig was significantly lower than that ofsow (p<0.001). Redness (a*) values of before and after cooking tenderloinham of sow was higher than that of standard pig (p<0.001). L* values oftenderloin ham of standard pig was significantly higher than that of sow(p<0.001). WHC and curing yield of tenderloin ham from sow wassignificantly higher than that from a standard pig (p<0.001,p<0.05). The cooking losses of sow and standard pig tenderloin ham were26.06% and 28.31%, respectively (p<0.001). Differences insensory quality evaluation, except in the case of tenderness and color, for thetwo tenderloin hams were not significant. In conclusion, sow pigs loin andtenderloin is suitable for ham product more than standard pigs loin andtenderloin.
  • 13.

    【2hr】Effects of Muscle and Finishing Diets Containing Distillers Grainswith Low Moisture Levels on Fatty Acid Deposition in Two Novel Value-added BeefCuts

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    机译 含酒糟的肌肉和精食的影响水分含量低的两种新型增值牛肉中的脂肪酸沉积削减
    摘要：This study evaluated the effects of muscle and dietary treatments including CORN,dry distillers grains (DDGS), and modified distillers grains (MDGS) on fattyacid (FA) deposition in two novel value-added beef cuts (Petite Tender - TM, and Flat Iron – - INF). Crossbred steers were randomly assigned toone of three dietary treatments (CORN, 40% of DDGS with8%–12% of moisture, and 40% of MDGS with45%–55% of moisture - DM basis) and fed for 190 days. TheTM muscle had higher concentrations of ω6 FAs and polyunsaturated fattyacids (PUFA) when compared to INF. Beef fed CORN showed greater C16:0 and lowerC18:0 values when compared to beef fed distillers grains (DGS). Beef fed DDGShad higher concentrations of ω6 FAs when compared to MDGS. Differentmoisture levels only affected FAs containing 14, 16, and 17 carbons. Differentmuscles, diets, and moisture levels of DGS affected the deposition of FAs in thelean.
  • 14.

    【2hr】Erratum to: Comparisons of Beef Fatty Acid and Amino AcidCharacteristics between Jeju Black Cattle Hanwoo and WagyuBreeds

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    机译 勘误：牛肉脂肪酸和氨基酸的比较济州黑牛韩宇和和牛之间的特征品种
    摘要：These authors contributed equally to this study.
  • 15.

    【2hr】Comparison of Storage Stability Volatile Compounds and SensoryProperties between Coarsely-and Finely-Marbled 1+ Grade HanwooBeef Loins

    包量

    机译 储存稳定性挥发性化合物和感官的比较粗糙和精细大理石床1级叶片之间的特性牛肉懒
    摘要：This study aimed at comparing the storage stability, fatty acids profile,volatile flavor compounds and eating quality of Hanwoo beef (LT) muscles between two marbling morphological groups(fineness and coarseness). The 1 grade Hanwoo LT muscles weremeasured for marbling fleck morphology at the 13 thoracic vertebraelocation by using computerized image analysis. Results reveal that both marblinggroups had similar proximate composition (protein, fat, moisture and collagen),color and technological quality traits (p>0.05). However, the coarsemarbling group presented greater C18:2n6 and polyunsaturated fatty acidscontents compared to the fine marbling group (p<0.05). Furthermore, thefine marbling group presented lower volatile basic nitrogen (VBN) and2-thiobarbituric acid reactive substance (TBARS) contents compared to the coarsemarbling group after 14 d storage (p<0.05). Also, higher amounts ofC18:2n6 oxidation-derived volatile compounds such as hexanal and3-ethyl-2-methyl-1,3-hexadiene, were found in the coarse marbling group. In termof sensory aspects, the finely-marbled group received higher scores of flavorand taste compared to the coarse marbling group (p<0.05). Overall, themarbling flecks morphology partially showed its effects on the storagestability, fatty acids profile and eating quality of the 1 grade Hanwoo beef LT muscle.
  • 16.

    【2hr】Selection and Characterization of Staphylococcushominis subsp. hominis WiKim0113 Isolated fromKimchi as a Starter Culture for the Production of Natural Pre-convertedNitrite

    包量

    机译 葡萄球菌的选择和表征hominis subsp。 hominis wikim0113孤立的泡菜作为自然预转换的生产的起始文化亚硝酸盐
    摘要：Synthetic nitrite is considered an undesirable preservative for meat products;thus, controlling synthetic nitrite concentrations is important from thestandpoint of food safety. We investigated 1,000 species of microorganisms fromvarious kimchi preparations for their potential use as a starter culture for theproduction of nitrites. We used 16S rRNA gene sequence analysis to select astarter culture with excellent nitrite and nitric oxide productivity, which wesubsequently identified as subspecies WiKim0113. That starter culture was grown in NaCl(up to 9%; w/v) at 10°C–40°C; its optimum growth wasobserved at 30°C at pH 4.0–10.0. It exhibited nonproteolyticactivity and antibacterial activity against , a bacterium that causes food poisoning symptoms.Analysis of subspecies WiKim0113 with an API ZYM system did not reveal thepresence of β-glucuronidase, and tests of the starter culture on5% (v/v) sheep blood agar showed no hemolytic activity. Our resultsdemonstrated the remarkable stability of coagulase-negative subspecies WiKim0113, especially in strain negative for staphylococcal enterotoxins andsensitive to clinically relevant antibiotics. Moreover, subspecies WiKim0113 exhibited a45.5% conversion rate of nitrate to nitrite, with nitrate levels reducedto 25% after 36 h of culturing in the minimal medium supplemented withnitrate (200 ppm). The results clearly demonstrated the safety and utility of subspecies WiKim0113, and therefore its suitability as a starter culture.
  • 17.

    【2hr】Flavor Components Comparison between the Neck Meat of Donkey SwineBovine and Sheep

    包量

    机译 驴猪的颈部肉之间的风味组成比较牛和羊
    摘要：Donkey in China is well known for its draft purpose and transportation; however,donkey meat has attracted more and more consumers in recent years, yet it lackssufficient information on its flavor components compared to other main meats.Therefore, in this study, volatile flavor compounds in neck meat of donkey,swine, bovine, and sheep were classified by electronic nose, then confirmed andquantified by gas chromatography-mass spectrometry. High-performance liquidchromatography (HPLC) and gas chromatography were used to quantify free fattyacid, amino acid, and flavor nucleotide. A total of 73 volatile compounds wereidentified, and aldehydes were identified as the characteristic flavor compoundsin neck meat of donkey, bovine, swine and sheep in proportion of 76.39%,46.62%, 31.64%, and 35.83%, respectively. Particularly,hexanal was the most abundant volatile flavor. Compared with other neck meat,much higher unsaturated free fatty acids were present in donkeys. Furthermore,neck meat of donkeys showed essential amino acid with highest content. Thus,special flavor and nutrition in donkey neck meat make it probably a candidatefor consumers in other regions besides Asia.
  • 18.

    【2hr】A Non-yeast Kefir-like Fermented Milk Development withLactobacillus acidophilus KCNU and Lactobacillusbrevis Bmb6

    包量

    机译 一种非酵母kefir样发酵牛奶发育乳杆菌酸痛尿kcnu和乳杆菌Brevis BMB6.
    摘要：
  • 19.

    【2hr】Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-typeSausages

    包量

    机译 南瓜种子油作为博洛尼亚型的部分动物脂肪替代品香肠
    摘要：Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%,5%, 15%, and 20%) in the production of bologna-typesausages. A value of pH, water-holding capacity (WHC), jelly-fat separation,emulsion stability and viscosity values were determined in meat batters.Thiobarbituric acid reactive substances (TBARS), color, and texturalcharacteristics (TPA, shear test, penetration test) were determined inend-product at 1, 7, 14, 21, and 28 days of storage at 4°C. The pH valueswere varied between 6.06 and 6.08. With the increase in the level of PSO in meatbatters, there was a significant increase in WHC, jelly-fat separation andviscosity values (p<0.05) while a significant decrease in emulsionstability (p<0.05). TBARS values of sausages were found to besignificantly higher than in the control group (p<0.05), and this trendcontinued during storage. Increasing of PSO level were caused a significantincrease in L* and b* values while a decrease in a* value (p<0.05).Hardness, adhesiveness and chewiness values were significantly reduced whereascohesiveness and resilience values increased (p<0.05). Maximum shearforce and work of shear was significantly decreased as the level of PSOincreased (p<0.05). Hardness, work of penetration and the resistanceduring the withdrawal of the probe values (penetration tests) increasedsignificantly with the increase in the level of PSO (p<0.05). Theseresults indicate that PSO has potential to be use as a replacement ofanimal-based fats in the production of bologna-type sausages.
  • 20.

    【2hr】Fatty Acid Profile of Muscles from Crossbred Angus-SimmentalWagyu-Simmental and Chinese Simmental Cattles

    包量

    机译 来自杂交的安斯 - 西姆米马马氏菌的脂肪酸谱WAGYU-SIMMMENTAL和中国的SIMMENTAL CATTLES
    摘要：This study assessed breed differences in fatty acid composition and meat qualityof (LTL) and (SE) of Angus× Chinese Simmental(AS), Wagyu×Chinese Simmental (WS), and Chinese Simmental (CS). CS(n=9), AS (n=9) and WS (n=9) were randomly selected from aherd of 80 bulls which were fed and managed under similar conditions. Fatty acidprofile and meat quality parameters were analyzed in duplicate. Significantbreed difference was observed in fatty acid and meat quality profiles. ASexhibited significantly (p<0.05) lower C16:0 and higher C18:1n9c comparedwith CS. AS breed also had a tendency (p<0.10) to lower total saturatedfatty acid (SFA), improve C18:3n3 and total unsaturated fatty acid (UFA)compared with CS. Crossbreed of AS and WS had significantly (p<0.05)improved the lightness, redness, and yellowness of muscles, and lowered cookingloss, pressing loss, and shear force compared with CS. These results indicatedthat fatty acid composition and meat quality generally differed among breeds,although the differences were not always similar in different tissues. Fattyacid composition, meat color, water holding capacity, and tenderness favored ASover CS. Thus, Angus cattle might be used to improve fatty acid and meat qualityprofiles of CS, and AS might contain better nutritive value, organolepticproperties, and flavor, and could be potentially developed as an idealcommercial crossbreed.
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