Search Results - Haitao Shi

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  1. 1
    Hainan four‐eyed turtles actively select suitable stones to masquerade according to their own morphology

    Hainan four‐eyed turtles actively select suitable stones to masquerade according to their own morphology by Hongmin Yu, Xinyi Deng, Fanrong Xiao, Haitao Shi

    Published 2024-07-01

    Abstract Masquerade is a form of camouflage in which animals use their body size, shape, and coloration to resemble inanimate objects in their environment to deceive predators. However, there is a lack of experimental evidence to show that animals actively choose objects that match these body parame...

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  2. 2
    Thiacloprid Exposure Induces Oxidative Stress, Endoplasmic Reticulum Stress, and Apoptosis in the Liver of Mauremys reevesii

    Thiacloprid Exposure Induces Oxidative Stress, Endoplasmic Reticulum Stress, and Apoptosis in the Liver of Mauremys reevesii by Shuqin Lin, Yunjuan Xiao, Siyu Li, Liyan Tang, Haitao Shi, Meiling Hong, Li Ding

    Published 2025-02-01

    ABSTRACT Among neonicotinoid insecticides, thiacloprid (THI) is extensively utilized in agricultural practices, which poses a potential toxicity risk to aquatic fauna. Turtles, integral to aquatic ecosystems, have not yet been comprehensively assessed for their vulnerability to THI exposure. In this...

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  3. 3
    Effects of Rumen-Protected Methionine on Meat Quality, Fatty Acid Composition, Volatile Flavor Compounds and Transcriptomics of <i>Longissimus lumborum</i> of Yak (<i>Bos grunniens</i>)

    Effects of Rumen-Protected Methionine on Meat Quality, Fatty Acid Composition, Volatile Flavor Compounds and Transcriptomics of <i>Longissimus lumborum</i> of Yak (<i>Bos grunniens... by Xia Wu, Zizhen Zuo, Jiajia Li, Jianhui Fu, Jincheng Zhong, Hui Wang, Haitao Shi, Yanling Huang, Haibo Wang

    Published 2025-06-01

    Yak (<i>Bos grunniens</i>) meat is popular with a unique flavor and high nutritional value. This study investigated the effects of dietary supplementation with rumen-protected methionine (RPM) on meat quality, fatty acid composition, volatile flavor compounds, and transcriptomics of <...

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