Evaluation of Efficacy and Safety of Zinc Gluconate Associated with Dimethyl Sulphoxide for Sexually Mature Canine Males Chemical Neutering

The aim of this research was to evaluate the efficacy of zinc gluconate associated with dimethyl sulphoxide (DMSO) for chemical neutering in canine males. Fifteen sexually mature male dogs were divided in two groups, named control and treated. An injection was administered to both testicles, at a concentration of 26.2 mg zinc gluconate per ml and 0.5% DMSO in the treated group (11 dogs). The control group was given injections of saline solution (four dogs). Clinical examination and blood collection for a haemogram were done both before and after drug injection. There were 12 spermograms performed to analyse sperm motility, sperm vigour, ejaculate volume, testicle size, pathology and sperm concentrations. Libido was also measured. An ultrasound examination and histopathology were performed at the end of the experiment. Dogs’ libido after chemical injection was reduced by over 50%. The spermogram analysis showed final mean results of 14.54% for sperm motility, 0.72 of sperm vigour and 37 150 per million spermatozoa per millilitre, values considered below the necessary levels at which fertilization can occur. Ultrasound and histopathology analyses of testicles for the treated group revealed more intense injuries when compared with the control group, with compromised testicular parenchyma and a decrease of germ cell number leading to total atrophy, indicating that the treatment reduced the fertilizing potential of male dogs, promoting a possible subfertile status.     

Lignocaine versus bupivacaine for flank anaesthesia using multiport catheters via a caudal epidural approach in cattle

Objective To determine the anaesthetic and systemic effects of dorsolumbar epidural anaesthesia using non-stylet multiport catheters via the caudal approach to administer hypertonic 5% lignocaine (HL) or hypertonic 0.5% bupivacaine (HB) to the flank in standing cattle. Materials and methods Six healthy adult cattle weighing 310–455 kg received 0.2 mg/kg HL or 0.025 mg/kg of HB; control animals received 0.9% saline solution. All drugs were injected into the dorsolumbar epidural space via a caudal approach through a non-stylet multiport catheter. Each animal received each treatment at random. Evaluations of anaesthesia, ataxia, heart rate, arterial pressures, respiratory rate and rectal temperature were obtained at 0 (basal), 5, 10, 15, 30, 45, 60, 75, and 90 min after epidural injection and then at 30-min intervals until loss of anaesthesia. All animals received a standard noxious stimulus and a 4-point scale was used to score the response. A second scale was used to score ataxia. Results The duration of anaesthesia in the upper and lower flanks in cattle was 68 ± 12 and 110 ± 15 min (mean ± SD) after dorsolumbar epidural HL or HB, respectively. Both hypertonic local anaesthetics produced a mild ataxia. The systemic changes were within acceptable limits in these clinically healthy cattle. Conclusion In standing cattle the dorsolumbar epidural injection of hypertonic lignocaine provided faster onset of anaesthesia and fewer cardiovascular effects, but had a shorter duration of anaesthesia than hypertonic bupivacaine.     

Acute cortisol responses of calves to four methods of dehorning by amputation

Objective To measure the plasma cortisol response in calves dehorned by four different methods (scoop, guillotine shears, saw, embryotomy wire) for 9 h after dehorning.
Design A physiological study with controls.
Procedure Horn amputation was carried out on calves restrained manually in a race.
Results The four methods of dehorning provoked similarly increased cortisol responses which lasted for 6 h. During the first hour after dehorning the plasma cortisol concentrations were similar to those following ACTH injection. The overall cortisol response to control handling was about 30% of the responses to dehorning.
Conclusions The similarity of the cortisol responses produced by the four methods of dehorning suggests that the distress experienced by calves following dehorning by amputation is similar regardless of method used.     

Effects of Kernel Vitreousness and Protein Level on Protein Molecular Weight Distribution,Milling Quality,and Breadmaking Quality in Hard Red Spring Wheat

Dark, hard, and vitreous kernel content is an important grading characteristic for hard red spring (HRS) wheat in the United States. This research investigated the associations of kernel vitreousness (KV) and protein content (PC) levels with protein molecular weight distribution (MWD), milling quality, and breadmaking quality characteristics of HRS wheat. The U.S. regional crop quality survey samples from three consecutive growing years were combined into three composite samples with different levels of wheat PC and then further segregated into separate samples with three different levels of KV. Analysis of variance showed that KV level had significant (P < 0.001) effect on variation in test weight, break flour yield, and damaged starch content. Among protein MWD parameters analyzed by size‐exclusion HPLC, the high‐molecular‐weight polymeric proteins in the SDS‐unextractable fraction had significant (P < 0.01) association with KV. Regression analysis indicated that addition of KV to the PC level improved the model for both farinograph and baking water absorption values in all three growing years. This information could help the flour milling and baking industries to further segregate HRS wheat based on KV levels in addition to PC levels for their intended end‐use applications.     

Volatiles from the 1994 Eruptions of Rabaul: Understanding Large Caldera Systems

The 1994 eruption of Rabaul, in Papua New Guinea, involved a small plinian eruption at Vulcan and a vulcanian eruption on the opposite side of the caldera at Tavurvur. Vulcan's ash leachates indicate seawater interaction that is consistent with earlier observations of low sulfur dioxide emissions and the presence of ice crystals in the initial plinian eruption cloud. In contrast, Tavurvur ash leachates indicate no seawater interaction, and later sulfur dioxide emissions remained high despite low-level eruptive activity. Silicic melt inclusions indicate that the andesitic melt contained about 2 weight percent water and negligible carbon dioxide. Mafic melt inclusions in Tavurvur ash have water and carbon dioxide contents that vary systematically over the course of the eruption. The mafic melt inclusions suggest that a mafic dike intruded from below the silicic chamber and provide further evidence that mafic intrusions drive caldera unrest.     

Priming effects in soil size fractions of a podzol Bs horizon after addition of fructose and alanine

It is well known that the addition of easily available substrates to soils can affect microbial activity and thus the mineralization of soil organic carbon (SOC). Up to now, little is known about the processes leading to these priming effects and which fractions of organic matter (OM) are affected. The objectives of this study were to determine if SOC associated with isolated soil size fractions showed different susceptibility to priming effects, whether these pools are easily depleted, or whether the amount of substrate addition affects the extent of priming effects. In an incubation experiment, the effect of the uniformly ¹⁴C‐labeled substrates fructose and alanine on the mineralization of the SOC of a Bs horizon of a Haplic Podzol was investigated. The soil sample was fractionated into the three soil size fractions sand, silt, and clay by a mild sonication followed by sieving and sedimentation. Additionally, nonfractionated soil of the horizon was included in the experiment. Every soil sample received four substrate additions repeated at weekly intervals with 3.325 μg substrate‐C (mg SOC)^–1 and a final addition of 13.3 μg substrate‐C (mg SOC)^–1 after 4 weeks. The respiration was determined hourly and ¹⁴CO₂ was analyzed every 2, 4, and 7 d after the respective substrate addition. After 56 d, between 42% and 58% of the added substrates had been mineralized. Both substrates strongly increased the mineralization of the OM in all fractions (positive priming effects). The priming effects were always higher after the addition of the high substrate dose than during the first 4 weeks when four small doses were added. In general, the priming effects increased with decreasing particle size. Alanine generally caused higher priming effects than fructose in the soil size fractions (up to 280% vs. 231%, respectively). This indicates that alanine serves not only as an energy substrate but also as a N source and, thus, also promotes microbial growth. The strong priming effects in the silt and clay fraction (133% and 125% with fructose, 172% and 168% with alanine) showed, that not only the labile pool of OM is affected, but also a more stable pool characterized by higher ¹⁴C ages. We assume that the stability of the OM in these fractions is not only due to recalcitrance or to interactions with the minerals, but that it may also be caused by a substrate limitation of the degrading microorganisms.     

Fusarium head blight-resistant wheat line 'Bizel' does not contain rye chromatin

Fusarium head blight (FHB), primarily caused by Fusarium graminearum in North America can result in significant losses in the yield and quality of wheat (Triticum aestivum L). Resistance sources have been largely limited to Chinese germplasm and, in particular, Sumai 3 or its derivatives. In recent years, resistance has been identified in Europe. Previous studies using the wheat line ‘Bizel’, developed in France, have shown that it has resistance to Fusarium head blight. Pedigree information shows that one of its progenitors is rye. This experiment was conducted to determine if ‘Bizel’ has rye chromatin, with the goal of developing a strategy for mapping FHB resistance genes. Two methods based on repetitive DNA sequences specific to rye were implemented. With both approaches, it was demonstrated that ‘Bizel’ does not contain rye chromatin. Consequently, wheat SSRs can be used to map ‘Bizel’ resistance genes for FHB.     

Fusarium head blight resistance derived from Lophopyrum elongatum chromosome 7E and its augmentation with Fhb1 in wheat

The objective of this study was to assess the effectiveness of Fusarium head blight (FHB) resistance derived from wheatgrass Lophopyrum elongatum chromosome 7E and to determine whether this resistance can augment resistance in combination with other FHB resistance quantitative trait loci (QTL) or genes in wheat. The ‘Chinese Spring’–Lophopyrum elongatum disomic substitution line 7E(7B) was crossed to three wheat lines: ‘Ning 7840’, L3, and L4. F₂ populations were evaluated for type II resistance with the single‐floret inoculation method in the greenhouse. Simple sequence repeat markers associated with Fhb1 in ‘Ning 7840’ and L4 and markers located on chromosome 7E were genotyped in each population. Marker–trait association was analysed with one‐way or two‐way analysis of variance. The research showed that, in the three populations, the average number of diseased spikelets (NDS) in plants with chromosome 7E is 1.2, 3.1 and 3.2, vs. NDS of 3.3, 7.2 and 9.1 in plants without 7E, a reduction in NDS of 2.1, 4.1 and 5.9 in the respective populations. The QTL on 7E and the Fhb1 gene augment disease resistance when combined. The effect of the QTL on 7E was greater than that on 3BS in this experiment. Data also suggest that the FHB resistance gene derived from L. elongatum is located on the long arm of 7E.     

Interactions of Genotype and Glutenin Subunit Composition on Breadmaking Quality of Durum 1AS•1AL‐1DL Translocation Lines

Dual‐purpose durum (Triticum turgidum L. subsp. durum) wheat, having both good pasta and breadmaking quality, would be an advantage in the market. In this study, we evaluated the effects of genotype and varying HMW and LMW glutenin subunit composition on durum breadmaking quality. Genotypes included five near‐isogenic backgrounds that also differed by variability at the Glu‐D1d (HMW subunits 1Dx5+1Dy10), Glu‐B1 (presence or absence of subunit 1By8), and Glu‐B3 (LMWI or LMWII pattern) loci. Quality tests were conducted on genotypes grown at five North Dakota locations. Genotype had a stronger influence on free asparagine content than glutenin subunit composition. Genotypes carrying Glu‐D1d had higher glutenin content than lines that did not carry Glu‐D1d. Among Rugby translocation genotypes, lines carrying LMWI had higher gliadin content and better loaf volume than genotypes carrying LMWII. Absence of 1By8 produced major reductions in loaf volume in nontranslocation lines regardless of whether LMWI or LMWII was present. In contrast, the presence of Glu‐D1d compensated well for the absence of 1By8 regardless of which LMW pattern was present. The durum genotypes did not have loaf volumes equal to bread wheat cultivars, and results suggest that improved extensibility is needed to improve durum breadmaking quality.     

Physicochemical Changes in Nontraditional Pasta During Cooking

Physicochemical changes in the components of nontraditional spaghetti during cooking were reflected in the quality of the cooked product. Spaghetti formulations used were semolina (100%), whole wheat flour (100%), semolina/whole wheat flour (49:51), semolina/flaxseed flour (90:10), whole wheat flour/flaxseed flour (90:10), and semolina/whole wheat flour/flaxseed flour (39:51:10). Spaghetti quality was determined as cooking loss, cooked weight, and cooked firmness. Physicochemical analyses included total starch, starch damage, pasting properties, and protein quality and quantity of the flour mixes and spaghetti cooked for 0, 2, 4, 10, and 18 min. As cooking time progressed, total starch content decreased up to 5.7% units, starch damage increased up to 11.7% units, and both pasting parameters and protein solubility decreased significantly in all six formulations. Changes in the starch damage level, total starch content, and pasting properties of spaghetti correlated significantly (P < 0.05) with the cooking loss, cooked weight, and cooked firmness values recorded for the spaghetti. High levels of glutenin polymers and low levels of the albumin and globulin fractions were associated with low cooking losses and cooked weight and with high cooked firmness, indicating the involvement of these proteins in the cooked quality of nontraditional spaghetti.