Skeletal and Pigmentation Defects following Retinoic Acid Exposure in Larval Summer Flounder, Paralichthys dentatus

Supplementation of larval diets with vitamin A (VA) is routinely and successfully used to stimulate pigmentation development in hatchery‐reared flatfishes. However, excess dietary VA can lead to high levels of its metabolite retinoic acid (RA) and has been associated with the occurrence of skeletal deformities, presumably via RA toxicity. We reared summer flounder larvae, Paralichthys dentatus, in water containing 0‐ to 20‐nM RA to assess its effects on postmetamorphic pigmentation and on skeletal development. RA exposure disrupted pigmentation development: treated tanks had a smaller percentage of normally pigmented fish than did controls, with increased numbers of both hypo‐ and hyperpigmented individuals. Exposure also affected the development of several skeletal features: RA treatment correlated with a significant increase in the severity of defects in jaws, fins, hypurals, and vertebrae compared with control groups.     

Ultrasonographic and Endocrine Characterization of Follicular Waves in Llamas with a Special Reference to the Overlapping Phenomenon During Successive Waves

Ovarian follicular growth in non‐mated llamas occurs in successive waves that generally superimpose their origin on the regression of the preceding wave (overlapping), originating prolonged sexual receptivity in the species. The aim of this study was to perform an ultrasonographic and endocrine characterization of individual and successive waves in non‐mated llamas with a special interest on the overlapping phenomenon. Twelve llamas were examined daily by transrectal ultrasonography for at least two consecutive waves. In six females, blood samples were collected daily at the end of each examination. The development of the largest follicle (F) showed a wavelike pattern with a mean duration of 25 days. All waves evaluated were partially overlapped on the preceding wave and emerged at a mean interval of 15.8 ± 0.5 days. This interwave interval determines a mean overlapping degree of 32% of the wave length. Similarly, mean plasma oestradiol‐17β (E₂) concentrations followed a wavelike pattern. However, E₂ concentrations started to decline before the structural regression of the F was observed. Mean basal E₂ concentrations remain higher than 10.9 ± 0.6 pmol/l. In conclusion, follicular activity in non‐mated llamas is characterized by continuous emergence of successive waves that always overlap the preceding wave with variable degrees. E₂ production during the follicular wave is shorter in duration than the morphological development of the F. Finally, the overlapping phenomenon maintains increased plasma E₂ concentrations persistently and this could explain the prolonged periods of sexual receptivity registered in llamas.     

Composition and properties of purified phenolics preparations obtained from an extract of industrial blackcurrant (Ribes nigrum L.) pomace

Summary

An extract obtained from industrial blackcurrant pomace was purified and fractionated on an RP C18 column, resulting in three phenolics preparations of different composition. The phenolics in the preparations were quantified by HPLC, their anti-oxidant capacity was determined, and the preparations were subjected to HPLC-MS analysis in order to identify the bioactive compounds present. The purified preparations selected for study were an anthocyanin-rich preparation, a myricetin and quercetin glycosides-containing preparation, and an aglycon-containing preparation. All three preparations were characterised by having a high content of polyphenols. The anthocyanin-rich preparation was the most concentrated in polyphenols [> 50% (w/w)], followed by the aglycon-containing preparation [> 20% (w/w)], and finally the glycosides-containing preparation [> 9% (w/w)]. The preparations were also characterised by their high anti-oxidant capacity, which was > 3,100 µM TEAC g^?1 (TEAC = Trolox Equivalent Anti-oxidant Capacity) for all preparations. The HPLC-MS study confirmed that the anthocyanin-rich preparation was composed of the following anthocyanins: delphinidin-3-glucoside, delphinidin-3-rutinoside, cyanidin-3-glucoside, and cyanidin-3-rutinoside. The aglycon preparation contained four aglycons, of which myricetin and quercetin were predominant, and kaempferol and isorhamnetin were present in lower amounts. The glycosides-containing preparation was found to be the most interesting, since it contained myricetin, quercetin, kaempferol, and isorhamnetin glycosides. Myricetin and quercetin galactosides were also detected in blackcurrant extract for the first time. Moreover, the presence of nitrile-containing compounds, two acylated anthocyanins, and one auron-type compound was detected.     

Chemical composition of French and Polish cloudy apple juices

Summary

Cloudy juices from six apple cultivars from Poland (‘Ariwa’, ‘Gold Milenium’, ‘Florina’, ‘Melfree’, ‘Novamac’, and ‘Rajka’) and four French cultivars (‘Ariane’, ‘Chanteline’, ‘Judeline’, and ‘Judor’) were produced and chemically characterised. The analyses encompassed 23 chemical parameters and phenolics profiles. The most important parameter, differentiating cloudy juice from clear juice, was turbidity. Cloudy juices were characterised by having an average total turbidity of 1,210 Nephelometric Turbidity Units (NTU) and a stability of turbidity of 42%. Some of the results deviated from the accepted ranges given in reference values for apple juices in the Code of Practice of the European Fruit Juice Association. This occurred in the cases of simple sugars and saccharose contents of the Polish apple juices (e.g., up to 56.9 mg l^–1 of saccharose vs. a maximum value of 30 mg l^?1), and for some mineral compounds in the French apple juices (e.g., sodium values up to 10 mg l^?1). Large variations were found in case of important healthconferring components. Water-soluble pectin contents varied from 205 mg l^?1 for ‘Chanteline’, to 1,289 mg l^?1 for ‘Gold Milenium’; while, in the case of phenolic compounds, the range was from 85.7 mg l^?1 for ‘Novamac’, to 524.8 mg l^?1 for ‘Melfree’.     

Adipose tissue and muscle fatty acid profiles of steers fed red clover silage with and without flaxseed

The current study examined the effects of inclusion of flaxseed in a red clover silage diet on growth, carcass quality, adipose tissue and muscle fatty acid (FA) profiles of beef steers. Twelve British×Continental crossbred steers (363±26.5 kg) were randomly assigned to two pens and fed diets containing 70% red clover silage, 15% steam rolled barley/vitamin–mineral supplement and either additional 15% steam rolled barley or 15% triple rolled flaxseed (all DM basis) for 215 d. Diet had no effect (P>0.05) on average daily gain or carcass quality atributes. Overall, FA profiles in all tissues followed similar trends when flaxseed was added to the diet but intramuscular fat had the highest proportions of n-3 and n-6 polyunsaturated FA (PUFA) while subcutaneous fat had largest proportions of conjugated linoleic acids (CLA) and perirenal fat had the highest proportions of trans-18:1 isomers, particularly vaccenic acid (VA). Feeding flaxseed increased (P<0.05) percentages of α-linolenic acid (ALA; 1.1–1.6% of total FA), total n-3 PUFA, conjugated linolenic acids, non-conjugated linoleic acids (mostly t11,c15-18:2), and led to unprecedented increases in CLA (mainly rumenic acid, RA; 1.1–2.9%), and trans-18:1 isomers (chiefly VA; 5.9–9.5%) in muscle and adipose tissues. Flaxseed also reduced individual and total n-6 PUFA, cis-monounsaturated FA, branched-chain FA and saturated FA (mainly 16:0) in beef lipids. Overall, feeding flaxseed in a red clover silage diet enhanced the levels of FA with a positive health image (ALA, 2-fold; RA, 3 to 4-fold and VA, 4 to 5-fold) and reduced the levels of less desirable FA (n-6 PUFA; 14:0, 16:0) in muscle and adipose tissues without adverse effects on growth and carcass quality. Differences in tissue FA composition were also noted, and high levels of VA in perirenal fat in particular have potential for use in testing for health effects and development of value added beef and other food products.