Journal of dairying, foods & home sciences最新文献_第5页

The Effect of Incorporating Date Waste and Saccharomyces Cerevisiae into the Diet of Ouled Djellel Ewes during Early Lactation and Late Lactation 在泌乳期早期和泌乳期后期添加枣渣和酿酒酵母的影响

Journal of dairying, foods & home sciences Pub Date : 2023-07-20 DOI: 10.18805/ajdfr.drf-311

S. A. Benatallah, N. Lakhdara, K. Lakhdari, T. Boussaada, M. E. Kherraze, S. Boukhechem, A. Dib

{"title":"The Effect of Incorporating Date Waste and Saccharomyces Cerevisiae into the Diet of Ouled Djellel Ewes during Early Lactation and Late Lactation","authors":"S. A. Benatallah, N. Lakhdara, K. Lakhdari, T. Boussaada, M. E. Kherraze, S. Boukhechem, A. Dib","doi":"10.18805/ajdfr.drf-311","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-311","url":null,"abstract":"Background: This study aims to determine the effects of supplementary diets with date waste and Saccharomyces cerevisiae on biochemical parameters in Ouled Djellel ewes at early and late lactation. Methods: Thirty pregnant ewes, were divided into 5 groups. All ewes received wheat straw (1Kg),in addition to wheat straw, the control group (33CON) received 500 g of concentrate. The other groups (8.33REB,25REB, 16REB,16REBsc) were fed with a mixture of date waste and concentrate in different proportions,and Saccharomyces cerevisiae at a rate of 2 gr/ewe for the 5th group. Blood samples were collected at the beginning and at the end of lactation to determine biochemical profile by spectrophotometry.Feed analyses were performed according to AOAC standards. Results: Ewes fed the 8.33REB,25REB,16.6REB,16.6REBsc rations had lower serum levels for the majority of biochemical parameters compared to the 33CON control group.The results indicated that serum glucose, aspartate aminotransferase and urea decreased slightly in the groups supplemented with date waste and Saccharomyces cervicea (P and lt;0.05)whereas,albumin and cholesterol were marginally significant.Therefore,date waste could be distributed, partially to ewes as an alternative to concentrate.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47396347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Dietary Supplementation of L-Valine on Growth, Immunocompetence Traits, Carcass Quality and Meat Composition of Turkey Poults 日粮添加L-缬氨酸对火鸡生长、免疫性能、胴体品质及肉成分的影响

Journal of dairying, foods & home sciences Pub Date : 2023-07-19 DOI: 10.18805/ajdfr.dr-1600

Vaibhav K. Singh, P. Shukla, A. Bhattacharyya, S. Vaswani, B. Yadav, Ankit Sharma

{"title":"Effect of Dietary Supplementation of L-Valine on Growth, Immunocompetence Traits, Carcass Quality and Meat Composition of Turkey Poults","authors":"Vaibhav K. Singh, P. Shukla, A. Bhattacharyya, S. Vaswani, B. Yadav, Ankit Sharma","doi":"10.18805/ajdfr.dr-1600","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-1600","url":null,"abstract":"Background: Valine is an important amino acid and its deficiency may result in reduced growth and immunity. However, studies in turkeys are limited. Hence a study was conducted to assess the effect of supplemental L-valine (L-val) on growth performance, immunocompetence traits, carcass quality and meat composition of turkey poults. Methods: Day old turkey poults (n= 96) were distributed into four dietary treatment groups:T1-basal diet, T2-T1+0.04% L-val, T3- T1+0.08% L-val , T4- T1+0.12% L-val, having three replicates of 8 birds each. Result: No significance difference observed in average weekly body weight (BW), body weight gain (BWG) and feed conversion ratio (FCR) of birds throughout experimental period except at 7th week where T2 and T3 poults had a significantly higher (P less than 0.05) BW, BWG and significantly better (P less than 0.05) FCR. HA titre was significantly higher (P less than 0.05) in T3. Per cent breast weight was significantly higher (P less than 0.05) in T3. Percent crude protein level in breast muscle of turkey poults was significantly higher (P less than 0.05) in T3. Thus, supplementation of L-val @ 0.08% in turkey poults resulted in significantly better humoral immune response, higher percent breast yield and higher percent crude protein in breast meat.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48414347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Standardization of Level of Herbs in Quarg Cheese 夸克干酪中草药含量的标准化

Journal of dairying, foods & home sciences Pub Date : 2023-07-19 DOI: 10.18805/ajdfr.dr-2013

S. P. Shinde, D. Kankhare, B. Andhare, D. Kamble

{"title":"Standardization of Level of Herbs in Quarg Cheese","authors":"S. P. Shinde, D. Kankhare, B. Andhare, D. Kamble","doi":"10.18805/ajdfr.dr-2013","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2013","url":null,"abstract":"Background: Cheese is one of the most popular manufactured dairy product. Cheese has been a part of well balanced diet all over the world. Quarg is milky white in colour, may be even faintly yellowish, body and texture are homogeneously soft, smooth, good spreadable and it is essentially milk protein paste. Quarg cheese appeals to palate of Indian people who don’t like the typical sharp flavour of other varieties of cheeses. Method: Ashwagandha, Turmeric, Betel vine and Tulsi are most common herbs traditionally used in Indian culinary dishes particularly spread. They also have both antioxidant and antimicrobial activities. Keeping this fact in view attempts would have been made to explore the flavour and antimicrobial effect of herbs in quarg type cheese. Initially, work was carried out to select the levels of four herbs (Ashwagandha, Turmeric, Betel vine and Tulsi) for the preparation of quarg type cheese and tried in preliminary study. On the basis of sensory evaluation best treatment of each herbs selected for further experiment. The experiments were laid out in completely randomized design for selecting level of addition of herbal in quarg type cheese. Results: In final experimental treatment were as control; 1.1 per cent Ashwagandha ; 0.3 per cent Turmeric ; 2.5 per cent Betel vine ; 1.1 per cent Tulsi in quarg type cheese. The product was evaluated for sensory by five semi-trained panel of judges using quarg cheese score card (total score 100).\u0000","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41567155","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Formulation and Sensory Attributes of the Pickle Made from Buttermilk Treated Green Chilli (Capsicum annuum) 酪乳处理青辣椒(Capsicum annuum)泡菜的配方及感官特性

Journal of dairying, foods & home sciences Pub Date : 2023-07-19 DOI: 10.18805/ajdfr.dr-2045

S. -, A. Upadhyay, S. Shukla, Nishant Kumar

引用次数: 0

Remunerative Potential of Small Ruminants (Sheep and Goat) under Rainfed Conditions in the Jammu Region of South Asia 南亚查谟地区雨养条件下小型反刍动物(绵羊和山羊)的报酬潜力

Journal of dairying, foods & home sciences Pub Date : 2023-07-14 DOI: 10.18805/ajdfr.dr-2016

V. Bhagat, S. Dwivedi

{"title":"Remunerative Potential of Small Ruminants (Sheep and Goat) under Rainfed Conditions in the Jammu Region of South Asia","authors":"V. Bhagat, S. Dwivedi","doi":"10.18805/ajdfr.dr-2016","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2016","url":null,"abstract":"Background: India has large rainfed area in her possession, rather, India is holding first position in the possession of rainfed area. At the same time, India has large share of small ruminants (sheep and goats) in her stockpile of livestock. This paper is an effort towards finding out the mutual compatibility between the two. Methods: The study was conducted during 2020-21 in the rainfed areas of Jammu region, in three main districts i.e., Kathua, Udhampur and Rajouri, respectively. The technique of production function was applied to ascertain the resource use efficiency so as to find out the inputs that yielded maximum returns to the farmers. In addition, linear programming was applied so as to find out the optimisation of returns, respectively. Result: Profitability was found to be higher for Rajouri district (Rs. 12.79 per ruminant per day). ‘Selling of mutton’ formed the major component of gross returns in Kathua and Udhampur district, respectively. Production function analysis revealed ‘concentrates’ (0.219) in Kathua district and ‘labour’ (3.559) in Udhampur district as the important inputs in the small ruminant’s enterprise. The labour was found in large numbers there, but there is paucity of training of labour. In this regard, the paper recommends the proper training measures for the labour engaged in this enterprise. Moreover, there is large variations (as depicted by linear programming) in the optimisation of the inputs (cash outlay and labour requirements) within the districts and this needs to be adjusted appropriately. These adjustments need to be made so that small ruminant’s enterprise can act as the bulwark against the looming threat of climate variations.\u0000","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48429886","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality Assessment and Comparative Study of Value-added Giblet Pickle Incorporated with Red Calyces of Roselle (Hibiscus subdariffa) and Acetic Acid 以芙蓉红萼和乙酸为原料的增值赤霉素泡菜品质评价与比较研究

Journal of dairying, foods & home sciences Pub Date : 2023-07-14 DOI: 10.18805/ajdfr.dr-2093

K. Pame, S. Laskar, R. Saikia, S. Borah, K. Kakoty, S. Choudhary

{"title":"Quality Assessment and Comparative Study of Value-added Giblet Pickle Incorporated with Red Calyces of Roselle (Hibiscus subdariffa) and Acetic Acid","authors":"K. Pame, S. Laskar, R. Saikia, S. Borah, K. Kakoty, S. Choudhary","doi":"10.18805/ajdfr.dr-2093","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2093","url":null,"abstract":"Background: The present study was carried out to develop a suitable formulation for value added pickle out of chicken giblet by incorporating roselle and evaluate their physico-chemical properties, sensory attributes and shelf-life qualities through microbial count, extend of proteolysis and fat rancidity after packaging in normal food grade polyethylene packaging material stored at ambient temperature. Methods: The developed value added giblet pickle was standardised with 15% rosella. The comparison was made among the samples incorporated in paste, oven dried powdered and 4% acetic acid. Result: The addition of 15% roselle in paste form increased the overall acceptability as well as the product yield. The protein content of both the treatments was found to be higher compared to the control. The pH of control (3.06±0.04) ranged to 4.25±.07 in treatment. The water activity did not differ significantly in control and treatments and the value ranged from 0.94±0.12 to 0.95±0.04. Thiobarbituric acid value (TBARS), tyrosine values and microbial count significantly (p less than 0.05) increased during storage days in all the pickle samples. However, the increase in TBARS, tyrosine values and microbial load were within the recommended limits as per FSSAI for pickled meat products. From the above study, it can be conclude that value-added giblet pickle with good nutritive value and higher acceptability can be prepared by incorporating roselle at 15% level.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45030022","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antioxidant Activities of Cuminum cyminum Extracts and Their Antibacterial Effects against Some Dental Caries Pathogens 茴香提取物的抗氧化活性及其对部分龋病病原菌的抑菌作用

Journal of dairying, foods & home sciences Pub Date : 2023-07-14 DOI: 10.18805/ajdfr.drf-295

O. Rebai, Sabria Benslimane, R. Djibaoui, A. Arabi

{"title":"Antioxidant Activities of Cuminum cyminum Extracts and Their Antibacterial Effects against Some Dental Caries Pathogens","authors":"O. Rebai, Sabria Benslimane, R. Djibaoui, A. Arabi","doi":"10.18805/ajdfr.drf-295","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-295","url":null,"abstract":"Background: The seeds of cumin (Cuminum cyminum L.) are widely used as the spice for their distinctive aroma, they are also commonly used in traditional medicine to treat a variety of diseases. Methods: The present study aimed to evaluate the antioxidant activities of cumin extracts and their antimicrobial effects against six oral pathogens isolated from dental caries and supragingival plaque. The extracts were obtained by maceration with acetone, ethanol and methanol at 70% (v/v). Result: The greatest content of polyphenols, flavonoids and tannins, was obtained with acetone (42±3.46 mg GAE/g DW), (24.49±1.24 mg EQ/g DW) and (34.95±8.71 mg EC/g DW) respectively. HPLC analysis performed to determine acetonic extract components revealed the presence of p-coumaric acid, diosmin as the most abundant compounds and several apigenins. Antioxidant activity of cumin extracts showed the greatest activity with the acetonic extract (940±42 µg/mL) followed very closely by the ethanolic extract (960±50 µg/mL). The agar well diffusion method has shown that all the extracts have an antimicrobial power against all the Gram+strains. The minimum inhibitory concentration values recorded by the studied extracts vary from 12.5 to 200 mg/mL. These findings suggest that cumin seed extracts might be effective as antibacterial agent against oral pathogens.\u0000","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43722482","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Modeling and Forecasting of Milk Production in the Western Zone of Tamil Nadu 泰米尔纳德邦西部地区牛奶生产的建模与预测

Journal of dairying, foods & home sciences Pub Date : 2023-07-11 DOI: 10.18805/ajdfr.dr-2103

S. Shankar, R. Ajaykumar, S. Ananthakrishnan, A. Aravinthkumar, K. Harishankar, T. Sakthiselvi, C. Navinkumar

{"title":"Modeling and Forecasting of Milk Production in the Western Zone of Tamil Nadu","authors":"S. Shankar, R. Ajaykumar, S. Ananthakrishnan, A. Aravinthkumar, K. Harishankar, T. Sakthiselvi, C. Navinkumar","doi":"10.18805/ajdfr.dr-2103","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2103","url":null,"abstract":"Background: In India, the dairy business is expanding dramatically. Tamil Nadu milk cooperatives significantly contribute to the growth of the dairy sector in the state. In terms of delivering economic income for dairy smallholders and satisfying customer demand, the identification of milk production is one of the primary financial operations made in India. Considering this, it is crucial to understand future production to enhance and sustain the sector’s growth and development. Methods: The present investigation attempts to predict and forecast milk production in Tamil Nadu using time series models. Yearly milk data from 1976 to 2020 was taken. The study considered Auto-Regressive Integrated Moving Average (ARIMA) and Artificial Neural Network (ANN) to select the appropriate stochastic model for forecasting milk production in Tamil Nadu. Further statistical modeling procedures employed for milk production reveal that the selection of a suitable time series model will always depend on the nature of the data. Result: Results revealed that the ARIMA model is selected as the best model despite ANN, even if it is considered the most powerful model. The CAGR for forecasted milk production from 2020-2025 was 0.02%. Model adequacy criteria like RMSE, MAPE and MAE are used. Based on observation ARIMA model (1, 1, 2) is chosen as the best model over the ANN model.\u0000","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44412033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of Iron Rich Millet Biscuits in Alleviating Anaemia among Adolescent Girls of Samastipur District 富含铁的小米饼干对缓解萨马斯蒂普尔地区少女贫血的影响

Journal of dairying, foods & home sciences Pub Date : 2023-07-06 DOI: 10.18805/ajdfr.dr-2071

S. Choudhury, Gitanjali Chaudhary

{"title":"Impact of Iron Rich Millet Biscuits in Alleviating Anaemia among Adolescent Girls of Samastipur District","authors":"S. Choudhury, Gitanjali Chaudhary","doi":"10.18805/ajdfr.dr-2071","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2071","url":null,"abstract":"Background: Iron deficiency anaemia (IDA) is the most common type of nutritional anaemia which affects people globally. Adolescent period symbolizes the initiating of menstrual period in girls hence, they are at a larger risk for nutritional anaemia. Supplementation, fortification and dietary diversification are the three initiatives for alleviating anaemia. Hence, this present investigation was undertaken with the objective to study the impact of millet based biscuits on haemoglobin level of adolescent girls of Samastipur district. Methods: The haemoglobin level of selected forty adolescent girls aged 17-19 years from Uma Pandey College in Pusa block at Samastipur district were carefully examined before intervention study. Experimental adolescent girls who fell in the Hb level range of less than 8 to 11.9 g/dl were intervened with 250 g of T5 millet biscuit for a period of 45 days in order to complement 1/3rd of the regular need of iron for adolescent girls. Result: The mean increase in haemoglobin level after intervention was found to be 1.24 g/dl in experimental girls which indicated the positive impact of millet biscuits on haematological health of anaemic adolescent girls. The present work will be a complementary contribution towards alleviating anaemia among adolescent girls.\u0000","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46054883","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fortification and Development of Nutritive Rich Cupcake using Prunus dulcis 杨梅营养蛋糕的强化与开发

Journal of dairying, foods & home sciences Pub Date : 2023-07-05 DOI: 10.18805/ajdfr.dr-2080

M. Mabel, M. Monica, V. Praveena, R. Kamalesh, T. Kamali

{"title":"Fortification and Development of Nutritive Rich Cupcake using Prunus dulcis","authors":"M. Mabel, M. Monica, V. Praveena, R. Kamalesh, T. Kamali","doi":"10.18805/ajdfr.dr-2080","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2080","url":null,"abstract":"Background: Almond (Prunus dulcis) is the most consumed tree nut, next to walnut and cashew and India is number one importer of almonds. Ingredients such as Barnyard millet (Echinochloa frumentacea), Kodo millet (Panicum sumatrense) and Black rice (Oryza sativa) were popular in the past but neglected by people now a days due to changes in the life style and regular food intake. Taking this into consideration an attempt was made to utilize these ingredients to develop a low-cost cupcake (Almocake) with high calcium and magnesium content for people suffering from micronutrient deficiency. The current rate of cupcakes per kg is approximately 700 rs/kg but the “Almocake” is 495 rs per kg, which is much lesser than the commercially available one. Methods: The ingredients were procured, dry roasted and ground. Three different proportions supplemented with 1:2:2:2, 1:2:1:2 and 2:1:1:1 ABVB (Almond, Barnyard millet, Kodo millet and Black rice) per serving were prepared and sensory analysis was carried out using a five-point hedonic scale that considered appearance, texture, taste and aroma. Result: The proportion 2:1:1:1 was found to be comparatively better than the other proportions. Nutritional analysis tests show that calcium content of 39.4 mg and Magnesium content of 23.8 mg were present in the cupcake. The antioxidant activity by DPPH antioxidant test was found to be 60%. The shelf life analysis by spread plate technique of the product was observed to be 20 days.\u0000","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45405598","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0