Regrowth of cocksfoot,Dactylis glomerata (L.) in response to repeated clipping under various conditions

Frequent clipping of Dactylis glomerata after 15‐, 30‐ and 45‐day regrowth periods showed that higher foliage yields and better root development are obtained after the longer periods of regrowth. With these longer periods of regrowth, larger quantities of available carbohydrates were translocated to the roots. Clipping at 15‐day intervals has as its only advantage a high percentage of protein in the harvested material.

With a 30‐day regrowth period higher yields of foliage, roots and available carbohydrates were obtained in a 14‐hour daylength compared with a 10‐hour daylength.

An alternating day/night temperature of 22,2°C/15,0°C was more advantageous for foliage production, root development and the storage of available carbohydrates than a day/night temperature of 30,0°C/15,0°C.     

Effect of Environmental Temperature on Digestive Tract,Visceral Organ Size,Digestibility and Energy Metabolism in Rats Fed Different Levels of Pea Fibre

Abstract

A study was performed to investigate the effect of environmental temperature (18°C or 28°C) and increasing levels of pea fibre in the diet on digestive tract, visceral organ size, digestibility and energy metabolism in rats. Thirty-six male Wistar rats, initial liveweight (LW) 77-79 g, were allocated to six groups and housed at either 18°C (three groups) or 28°C (three groups). Three wheat starch, fish meal and pea fibre-based diets were prepared to contain 100, 200 and 300 g pea fibre kg^?1 (68, 110 and 157 g dietary fibre kg^?1 DM) and 160 g protein (N × 6.25) kg^?1. One group of rats at each temperature was fed one of the diets for four balance periods. Gas-exchange measurements were made and urine and faeces were quantitatively collected. Food to gain ratio was higher (P <.05) at 18°C than at 28°C and increased (P <.05) as the level of fibre was increased. The weight of the visceral organs from rats housed at 18°C was higher (P<.05) than at 28°C. The empty weight of the small intestine, caecum and colon increased (P <.05) as the level of pea fibre was increased. The digestibility of DM, protein and dietary fibre (DF) was lower (P <.05) at 18°C than at 28°C. As the level of pea fibre was increased, the digestibilities of nutrients and energy decreased (P <.05). However, the digestibility of DF increased (P <.05) as the level of pea fibre was increased. The partial digested energy value for pea fibre was 11.9 kJ g^?1. The metabolizable energy (ME) intake and heat production at 18°C (1128 and 974 kJ (W^0.75 day)^?1 respectively) were higher (P<.05) than at 28°C (831 and 674 kJ (W^0.75 day)^?1 respectively). As the level of pea fibre was increased, ME intake (W^0.75 day)^?1 and heat production (W^0.75 day)^?1 decreased (P <.05). Heat production as a percentage of ME was higher (P <.05) at 18°C than at 28°C: 86.6% and 81.2%, respectively. Heat production as a percentage of ME was higher (P <.05) for rats fed the 100 g pea fibre kg^?1 diet than the 200 or 300 g pea fibre kg^?1 diet. In conclusion, environmental temperature as well as DF influenced digestive tract and visceral organ size, digestion and protein and energy metabolism.     

The post-parturient rise: A comparison of the pattern and relative generic composition of faecal strongyle egg counts in ewes and wethers

Infective larvae of Ostertagia spp. and Cooperia spp. derived from naturally infected dairy calves were subjected to periods of storage of up to 16 weeks at 4°C or 15°C to determine if this treatment would influence their propensity for arrested development in previously worm-free calves. Results showed no significant increase in the propensity of Ostertagia spp. for arrested development in response to the treatments, but a small increase in the case of Cooperia spp.     

In vitro Evaluation of in vivo Fertilizing Ability of Frozen Rabbit Semen

The present work studied different spermatozoa parameters and the ability of frozen rabbit spermatozoa to fertilize, in vitro, in vivo‐matured oocytes, as a test to predict their in vivo fertility and prolificacy. Semen from rabbit bucks was frozen using two freezing protocols [in a freezer at ?30°C or in liquid nitrogen vapour (LNV)]. For the in vivo trial, females were inseminated with frozen‐thawed spermatozoa. Oocytes used for in vitro testing were recovered 14 h after ovulation induction from donors and co‐incubated with 2 × 10⁶ frozen‐thawed spermatozoa during 4 h at 37°C in Tyrode's medium under an atmosphere of 5% CO₂ in air with maximal humidity. After co‐incubation period, presumptive zygotes were cultured in TCM199 supplemented with 20% foetal bovine serum (FBS), under the same conditions described above. Although no statistical differences were observed between freezing protocols in seminal parameters [motility rate: 40 and 35%, VCL: 35 and 46 μm/s, amplitude of lateral head displacement (ALH): 1.7 and 2.4 μm, for semen frozen at ?30°C and in LNV, respectively], significant differences were noted in the fertilizing ability in vivo and in vitro. Semen frozen at ?30°C showed the highest fertilizing ability in vitro (26.7% vs 6.2 and 8.7% for semen frozen at ?30°C, in LNV and fresh semen, respectively) and the lowest fertility rate in vivo (21.7% vs 64.2% and 70.6% for semen frozen at ?30°C, in LNV and fresh semen, respectively). Sperm frozen at ?30°C seemed to be more capacitated.     

Biological efficacy and stability of diluted ticarcillin-clavulanic acid in the topical treatment of Pseudomonas aeruginosa infections

Topical compounded Timentin^® diluted with an inactive vehicle has been reported to be effective in the treatment of otitis externa caused by Pseudomonas aeruginosa. The aims of this study were to determine the biological efficacy of Timentin^® (ticarcillin and clavulanic acid) when diluted in the carrier vehicle Methopt^® against P. aeruginosa and to determine the efficacy and stability of Timentin^® aqueous stock concentrate solution. Timentin^® stock concentrate was tested against four P. aeruginosa isolates on days 0, 7, 14, 21 and 28; then after 2, 3, 4, 5, 6, 9 and 12 months of storage at 4 or ?20°C. The diluted Timentin^®–Methopt^® solutions were tested against all isolates after 0, 2, 4, 6, 8, 10, 12, 14, 17, 21, 24 and 28 days of storage at 24 or 4°C. Minimal inhibitory concentration (MIC) levels for all strains were determined using the broth microdilution method. The MIC of the stock solution remained relatively constant and acceptable throughout the study when stored at ?20°C and was also acceptable for shorter time periods (6–9 months) when stored at 4°C. The MIC for the diluted Timentin^®–Methopt^® solution remained relatively constant and acceptable throughout the study for all four bacterial strains, with no difference between the solutions stored at 4 or 24°C. The results of this study indicate that storage of the Timentin^® stock solution at ?20°C does not compromise efficacy for at least 12 months and that Timentin^® diluted in Methopt^® was stable for 28 days when stored at either 4 or 24°C.     

The thermoneutral temperature zone and seasonal acclimatisation in the hen

1. Oxygen consumption, body temperature, respiratory frequency and respiratory water loss of White Leghorn x Rhode Island hens were measured for short periods at six air temperatures between 2 and 32 °C. The hens were kept between tests in an open shed. The experiments were carried out over 3 years.

2. The upper critical temperature (Tcu) was estimated by the air temperature at which: 1, respiratory frequency increased above 60 respirations/min and 2, body temperature increased by 0.3 °C above that at the lower critical temperature. These responses to the test temperatures were examined as a function of the. acclimatisation temperature (Ta) represented by the mean daily temperature during experimental periods.

3. A seasonal change in Tcu was observed, which correlated with Ta(r = 0.836). The seasonal 10 °C change in the Ta brought about a 3 °C change in Tcu, compared with an 8.5 °C change in the lower critical temperature.

4. Thermoneutral temperature zone decreased with increasing Ta; the two critical temperatures tended to merge at a Ta of 32 °C. The latter probably represents an upper limit for acclimatisation to heat.     

Effects of inoculants and environmental temperature on fermentation quality and bacterial diversity of alfalfa silage

To investigate the effects of inoculants and environmental temperature on fermentation quality and bacterial diversity of alfalfa silage, first‐cut alfalfa was ensiled with or without two screened lactic acid bacteria (LAB) strains, Lactobacillus plantarum, LP, and Lactobacillus casei, LC. Each treatment was divided into three parts and stored at 20°C, 30°C, 40°C, respectively. After 60 days ensiling, fermentation characteristics were measured and bacterial diversity was investigated by 16S ribosomal RNA gene sequencing using Illumina MiSeq platform. LP and LC decreased pH, coliform bacteria counts and increased lactic acid content at 20°C, and the two strains decreased pH, ammonia‐N concentration, coliform bacteria counts at 30°C. When the environmental temperature was 40°C, silage treated with LC showed lower LAB and coliform bacteria counts and higher lactic acid content than the untreated and LP treated silages. Butyric acid mainly appeared in silages stored at 40°C. The relative abundance of Lactobacillus in alfalfa silages stored at 20°C and 30°C was highest and increased after LP and LC were added. Garciella was another dominant genus in silages stored at 40°C. In conclusion, LP and LC improved fermentation quality of alfalfa silage by increasing Lactobacillus proportions at 20°C and 30°C; ensiling alfalfa at 40°C was difficult because of Garciella.     

Longevity of Bolbophorus damnificus Infections in Channel Catfish

Abstract

The digenean Bolbophorus damnificus infects commercial channel catfish Ictalurus punctatus, causing mortality, lower feed consumption, and reduced growth in surviving fish. The purpose of this study was to determine the length of time for which B. damnificus prodiplostomulum metacercariae (juvenile trematode stage that infects fish) would remain viable (parasite appearing to be intact or exhibiting movement) in channel catfish. Fish (n = 210) were infected with molecularly confirmed B. damnificus cercariae harvested from naturally infected marsh rams-horn snails Planorbella trivolvis. During the first sampling (at 20 d postinfection), 8.3 ± 3.6 metacercariae/fish (mean ± SD) were found in the host muscle and visceral organs. The channel catfish were then acclimated to a water temperature of either 18°C or 28°C. After 11 months, 6.8 ± 3.5 and 5.9 ± 3.0 metacercariae/fish were found in groups held at 18°C and 28°C, respectively. The mean number of parasites per fish did not significantly differ between fish held at the two temperatures and did not significantly decline over time at either temperature. Fish examined from 13 to 30 months postinfection all contained viable metacercariae that were morphologically and molecularly identified as B. damnificus. At 18 months, 12 metacercariae (of which 11 were intact and 10 displayed movement) were found in the one fish sampled; at 30 months, the last fish sampled contained three intact metacercariae (one displayed slight movement). Our results indicate that B. damnificus metacercariae can remain viable in channel catfish for at least an 18–30-month production cycle during which they have the potential to affect fish growth; in addition, infected fish may serve as intermediate hosts for these metacercariae for at least 2.5 years postinfection.

Received July 14, 2010; accepted March 6, 2011     

Effect of post‐mortem temperature on chicken M. pectoralis major: Muscle shortening and cooked meat tenderness

1. Muscle shortening, sarcomere lengths and pH values were measured in strips of chicken M. pectoralis major (PM) muscle incubated at different time (0 to 24 h) and temperature (0° to 40°C) combinations immediately after slaughter; their effects on cooking loss and meat tenderness determined.

2. Maximum muscle shortening of 39% and 43% occurred at 0°C and 40°C respectively. At 0°C, most shortening occurred within 90 min postmortem when the pH of the muscle ranged from 7.13 to 6.52. In contrast, at 40°C, most shortening occurred during the development of rigor mortis, between 90 and 380 min post‐mortem, when the muscle pH ranged from 6.16 to 5.89. In a similar manner, minimum sarcomere lengths of 1.38 μm were reached after 90 min at 0°C while more severe sarcomere shortening, to 0.96 μm and 0.86 μm at 30°C and 40°C respectively, was not complete until after 380 min post‐mortem. Between 5°C and 20°C, muscle shortening ranged from 25 to 34% while minimum sarcomere lengths of 1.33 μm were recorded.

3. Cooking losses increased on average from 7 to 16% between 30 and 380 min post‐mortem, with maximum losses of 19% being achieved by the end of the 24‐h incubation period.

4. At 0°C, shear force values increased from 2.94 kg/cm² to 4.34 kg/cm² between 30 and 90 min post‐mortem while the muscle pH was > 6.5. At all other temperatures, increases in shear force values were not detected until 380 min post‐mortem when the muscle pH had fallen to 5.9 and rigor mortis had set in. At all times after 380 min, however, the muscle strips incubated at 0, 5 and 40°C had lower shear values (range 3.17 to 5.49 kg/cm²) than those incubated from 10°C to 30°C (range 5.06 to 7.22 kg/cm²).

5. A significant quadratic relationship was found between the degree of shortening and subsequent cooked meat tenderness, in which peak toughness occurred at 30% shortening. This would suggest that the actual extent of muscle shortening per se has an important role to play in determining the tenderness of chicken post‐mortem. Consequently, with unrestrained chicken muscle, where extensive shortening occurred at 0°C and 40°C (i.e cold‐ and rigor shortening) the cooked meat was more tender than that subjected to intermediate post‐mortem temperature regimens.     

The Effect of Temperature and Salinity on the Elimination of Enrofloxacin in the Manila Clam Ruditapes philippinarum

Abstract

The effect of temperature and salinity on the elimination of enrofloxacin (EF) in Manila clams Ruditapes philippinarum was investigated. The clams, cultured under different temperatures and salinities (16°C and 30‰, 22°C and 30‰, or 22°C and 20‰), were exposed to EF at 5 μg/mL of water in a medicated bath. After a 24-h exposure, the concentration of EF in various tissues was measured by high-performance liquid chromatography and the elimination rate of EF in those tissues was investigated by regression analysis. After the treatment, the initial concentrations of EF among tissues were (in decreasing order) plasma > gill > visceral mass > foot > adductor muscle. In all tissues the elimination half-life (t _1/2) of EF in the clams cultured at 22°C and 20‰ and 16°C and 30‰ were markedly longer than in those cultured at 22°C and 30‰, and the t _1/2 at 16°C and 30‰ was slightly longer than that at 22°C and 20‰. Slight differences were also observed in t _1/2 values among various tissues. These data indicate that both temperature and salinity had significant effects on the elimination of EF in the Manila clams and that lower temperature or salinity could result in slower elimination.

Received January 21, 2011; accepted December 2, 2011.     

Characteristics of isolated lactic acid bacteria and their effectiveness to improve stylo (Stylosanthes guianensis Sw.) silage quality at various temperatures

Two lactic acid bacteria (LAB) strains, Pediococcus pentosaceus SC1 and Lactobacillus paraplantarum SC2 isolated from king grass silage, were characterized and their effectiveness to improve the silage fermentation quality of stylo (Stylosanthes guianensis Sw.) was studied. Strain SC1 was able to grow at a high temperature of 45°C, while SC2 did not. SC2 normally grew at a low pH of 4.0, while SC1 could not. These two strains and a commercial inoculant of LAB (L. plantarum, LP) were used as additives to stylo silage preparation at various temperatures (20°C, 30°C and 40°C). All LAB inoculants significantly (P < 0.05) reduced the pH value and ammonia-N content, and increased the ratio of lactic acid to acetic acid and quality score compared with the control. In addition, inoculating LAB strains markedly (P < 0.05) reduced butyric acid content at the temperatures of 30°C and 40°C. Compared to SC2 and LP strains, strain SC1 was the most effective for improving stylo silage quality at 20°C, indicated by the increase in lactic acid, ratio of lactic acid to acetic acid and quality score. At 30°C and 40°C, there were no significant differences among SC1, SC2 and LP treatments in pH values, contents of acetic acid, butyric acid and ammonia-N (P > 0.05).     

Cold agglutinin activity in 2 dogs

A 5‐year‐old neutered male Mastiff and an 8‐year‐old spayed female Labrador Retriever were presented to the University of Minnesota Veterinary Medical Center. The Mastiff was presented for evaluation of lameness and pyoderma one month prior in Missouri, where he tested positive for Ehrlichia canis by serum ELISA test, treated with doxycycline. PCR for Ehrlichia sp, Anaplasma sp, Babesia sp, and Bartonella sp, and PCR for antigen receptor rearrangement were negative, serum protein electrophoresis (SPE) revealed polyclonal gammopathy, and mildly reactive lymphoid cells were seen cytologically. The Labrador presented with a proliferative rostral mandibular gingival mass and lipomas for further presurgical evaluation of cold agglutinin activity documented by a commercial laboratory 2 years earlier prior to removal of a grade II mast cell tumor. This dog had a negative SNAP4Dx, normal SPE, and persistently increased serum ALP activity and polyuria/polydipsia suggestive for hyperadrenocorticism. Both dogs had markedly agglutinated RBC in the EDTA samples that dispersed with warming, and normal plasma color. Cold agglutinin activity was demonstrated by direct saline agglutination testing using whole blood and washed erythrocytes demonstrating agglutination at 30°C, 25°C, 15°C, and 4°C, but not at 37°C . CBC results (ADVIA 2120i) from the Mastiff revealed no significant differences in the RBC results obtained at room temperature (RT) and at 37°C; however, the RT run demonstrated negative bias in neutrophil and platelet concentrations attributed to rapid RBC settling. This uncommon hematologic condition may cause artifacts on the automated leukogram and platelet count, and may be subclinical for long periods.     

Evaluation of microbial contamination and effects of storage in raw meat-based dog foods purchased online

Feeding raw-meat-based diets to companion animals has become a widespread practice, and many owners are now accustomed to buying frozen ingredients online. The goals of this study were to assess the microbiological quality of raw-meat dog foods obtained from specialized websites and to evaluate the effects of storage at different temperatures for a few days. Twenty-nine raw dog food products were processed for quantitative bacteriology (i.e. total viable count, TVC; Escherichia coli; faecal coliforms, FC) and sulphite-reducing clostridia, and analysed for the presence of Salmonella spp., Listeria monocytogenes, Yersinia enterocolitica and Clostridium difficile. Every sample was examined right after the delivery (T0), after 24 to 48 hr and after 72 hr, both at 2°C and 7°C. At T0, the mean score for the TVC was 5.9 × 10⁶ cfu/g (SD = 4.8 × 10⁷ cfu/g), while those for E. coli and FC were 1.1 × 10⁴ cfu/g (SD = 2.5 × 10⁵ cfu/g) and 3.3 × 10³ cfu/g (SD = 6.5 × 10⁴ cfu/g) respectively. The samples stored at 2°C had a significant increase of all parameters (TVC: p < .01; E. coli: p = .03; FC: p = .04) through time. Noteworthy differences between the analyses performed at 2°C and 7°C were found for TVC (p < .01), being the samples considerably more contaminated at higher temperatures. No sample tested positive for Salmonella spp., while L. monocytogenes was isolated from 19 products, Y. enterocolitica from three products and Clostridium perfringens and C. difficile from four and six products respectively. The microbiological quality of raw-meat dog foods sold online appears to be poor, carrying considerable amounts of potentially zoonotic bacteria and reaching greater levels of bacterial contaminations if not kept at proper refrigeration temperatures and fed soon after defrosting.     

Maturation ability after transfer of freeze‐dried germinal vesicles from porcine oocytes

The purpose of this study was to examine whether freeze‐dried germinal vesicles (GV) can be matured in vitro after being injected into enucleated fresh oocytes in pigs as an alternative method for conservation of genetic resources. Although no reduction of the size of GV (p = .094), resveratrol treatment significantly enhanced the survival rates following GV transfer (GVT) (p < .001). Supplementation with 100 or 200 mmol/L trehalose in freeze‐drying medium significantly increased the proportions of GVs with intact nuclear membrane and DNA integrity compared with the control group. Following transfer of freeze‐dried GVs into enucleated fresh oocytes, the proportion of reconstructed oocytes reached the metaphase‐II stage (2.4% ± 1.4%) was significantly lower (p < .05) than that of the in vitro matured control group (83.2% ± 2.5%), it was comparable with the GVT control group (7.4% ± 2.7%). The rates of freeze‐dried GVs with intact nuclear membrane and DNA stored at ?20°C for 5 days were significantly higher (p < .05) than those at 4°C and room temperature. The rates of intact nuclear membrane and DNA in the freeze‐dried GV stored for 15 or 30 days at ?20, 4°C and RT were not significantly different. In conclusion, matured oocytes were produced derived from freeze‐dried GVs.     

Effects of ambient temperature on growth performance and carcass traits of male growing White Pekin ducks

ABSTRACT

1. An experiment was conducted to investigate the effects of ambient temperature on growth performance and carcass traits in male growing Pekin ducks from 14 to 42 d of age in order to establish their optimal temperature requirements.

2. A total of 216 14 d old male White Pekin ducks were allocated randomly to six environmentally controlled chambers with ambient temperature set at 20°C, 22°C, 24°C, 26°C, 28°C, and 30°C from 14 to 42 d of age, respectively.

3. As ambient temperature increased from 20°C to 30°C, the body weight and weight gain decreased linearly or quadratically (P < 0.05) and was accompanied by linearly decreasing feed intake (P < 0.05). According to broken-line regression, the upper critical level of ambient temperature during the growing period for body weight, weight gain, and feed conversion ratio were 27.4°C, 27.4°C, and 26.0°C, respectively.

4. The weight of breast meat, leg meat, and abdominal fat decreased linearly or quadratically as ambient temperature increased and declined to a minimum when the temperature increased to 30°C (P < 0.05). The percentage of breast meat and abdominal fat showed a linear or quadratic decreasing response to increasing temperature, but leg meat percentage increased as temperature increased and reached maximum at 30°C (P < 0.05). According to broken-line regression, the upper critical ambient temperatures during the growing period for breast meat weight and percentage were 25.5°C and 25.6°C, respectively.

5. It was concluded that both growth performance and breast meat of growing ducks were sensitive to increasing ambient temperature and this should be kept below the upper critical temperature during the growing period in order to optimise growth performance and carcass traits at market age.     

Proteolytic system of Bacillus sp. CL18 is capable of extensive feather degradation and hydrolysis of diverse protein substrates

1. Feathers are recalcitrant protein-rich wastes produced in huge amounts by poultry processing for meat production. Hence, feather bioconversion and protease production by Bacillus sp. CL18 were investigated.

2. Bacillus sp. CL18 demonstrated a remarkable feather-degrading potential. Through cultivations on feather broth (10 g l^?1 feathers), 94.5% ± 3% of whole feathers were degraded after 4 d. Increases in soluble protein contents were observed and protease production was maximal also at d 4. This strain produced diverse proteolytic enzymes during growth.

3. Crude protease displayed optimal activity at 55°C (50–62°C), pH 8.0 (7.0–9.0) and a low thermal stability. Proteolytic activity increased in the presence of Ca²⁺, Mg²⁺, Triton X-100, Tween 20 and dimethyl sulphoxide. Inhibition profile indicated that crude protease contains, mainly, serine proteases. Enzyme preparation hydrolysed mainly casein and soy protein isolate.

4. The keratinolytic capacity of Bacillus sp. CL18 at moderate temperatures (30°C) might be appropriate for feather conversion, resulting in protein hydrolysates and proteolytic enzymes. Proteases are postulated to be added-value products that can be obtained from such a bioprocess.     

Influence of different warming temperatures on the vitrified testicular fragments from pre-pubertal cat

Testicular vitrification is an alternative to preserve the genetic material of pre-pubertal animals. However, there are few studies on post-vitrification warming. Hence, the aim was to compare the influence of different warming temperatures on vitrified testicular fragments from pre-pubertal cats. The testicles were fragmented and divided into a control group (non-vitrified) and vitrified, using an association between dimethylsulphoxide and glycerol. The vitrified fragments were warmed at 50, 55 and 60°C/5 s. Morphological and morphometric evaluations were carried out using classical histology. Afterwards, the mitochondrial activity was evaluated using Rhodamine 123. The data were expressed in mean and standard error. The differences were considered significant when p < .05. In the histomorphological analysis, the testicular fragment presented seminiferous tubules with poorly developed germinal epithelium, compatible with pre-pubertal animals. The group warmed at 50°C presented similar to the control regarding the maintenance of the integrity of the tubules and cells, without stromal rupture and lamina propria alteration, as well as regarding the maintenance of the junctions between the cells. The group warmed at 55°C showed reduction of the cell junctions, and the one warmed at 60°C had increased detachment of the basement membrane (p < .05). The warming caused a reduction in the tubular diameter inversely proportional and progressive to the increase in temperature, with the highest diameter in the control group and the lowest in the 60°C group. The control group showed a lower incidence of Rhodamine 123, followed in ascending order of the warmings at 55 and 60°C. The higher mitochondrial activity was obtained with 50°C, showing an increase of the metabolic cell function at this temperature. It was concluded that the testicular fragment of pre-pubertal cats presents a better preserved morphology, morphometry and viability when warmed at 50°C.     

Changes in the composition of milk and rumen contents in cows exposed to a high ambient temperature with controlled feeding

Summary Two pairs of Jersey cows were exposed to either 15 or 30°C air temperature; intake of dried grass was controlled, to be equal ai both temperatures. Exposure to 30°C caused increases in rectal temperature and in respiratory rates, and decreases in food intakes in both cows. Milk yield decreased by similar amounts at both temperatures, in association with the decreases in food intakes. The fat and protein content of milk decreased significantly at 30°C; the proportion of shorter chain fatty acids (C₆-C₁₄) in the milk fat also decreased at 30° C. The proportion of acetic acid in the rumen contents decreased significantly at 30°C, in association with a small decrease in pH. The results indicate that changes in the metabolism of cows occurred at 30°C, independently of changes in food intake.

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Resumen Dos pares de vacas Jersey fueron expuestas a una temperatura ambiente de 15° y 30°C. respectivamente; la ingestión de hierba seca se controló para que fuera igual en ambas temperaturas. La exposición a 30°C. aumentó la temperature rectal y la rata respiratoria condisminución de la ingestión de alimento en ambas vacas. La secreción láctea disminuyó en cantidades iguales en ambas temperaturas en asocio con una disminución similar en la ingestión de alimento. El contenido de grasa y proteína de la leche disminuyó significativamente a 30°C; la proporción de cadenas cortas de ácidos grasos (C₆-C₁₄) en la grasa de la leche también disminuyó a 30°C. La proporción de ácido acético en el contenido del rumen disminuyó significativamente a 30°C. en asocio con una peque?a disminución del PH. Los resultados indican que los cambios en el metabolismo de las vacas ocurrieron a 30°C. independientemente de los cambios en la ingestión de alimentos.

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Résumé Deux paires de vaches jersiaises ont été exposées à une température de 15° ou 30°. La même ration d'herbe sèche a été donnée aux animaux soumis aux deux températures. L'exposition à 30° a provoqué une augmentation de la température rectale et des taux respiratoires et une diminution de l'absorption alimentaire chez les deux vaches. La production de lait diminue de la même fa?on aux deux températures, en même temps que diminue également la ration alimentaire. La teneur en graisse et en protéine du lait baisse de fa?on sensible à 30°. La proportion d'acides gras à chaine courte (C₆-C₁₄) dans les graisses du lait décro?t aussi à 30°. La proportion d'acide acétique dans le contenu du rumen diminue de fa?on significative à 30° en même temps que le pH accuse une diminution légère. Les résultats indiquent que des changements dans le métabolisme des vaches se produisent à 30° indépendamment des modifications de la ration alimentaire.

     

The effect of cooling to different subzero temperatures on dog sperm cryosurvival

The objective was to assess the effect of cooling to different subzero temperatures around ice formation (?5°C) on dog sperm cryosurvival and plasma membrane fluidity. Semen was centrifuged, and sperm were resuspended in a Tris‐egg yolk medium (3% glycerol). Diluted sperm were cooled from 22 to 5°C, and then, a Tris‐egg yolk medium containing 7% glycerol was added (final concentration of 5% glycerol and 200 × 10⁶ cells/ml). Sperm were packaged in 0.5‐ml plastic straws, and equilibration was done 16 hr at 5°C before freezing. I. Straws (n = 47) at 5°C were exposed to nitrogen vapours to determine the freezing point. II. Other straws (from different ejaculates) processed as mentioned, were further cooled to ?3, ?5 or ?7°C and immediately rewarmed in a water bath at 37°C. Motility, plasma membrane functionality and acrosome integrity were assessed. III. Other straws (from different ejaculates) processed as mentioned were further cooled to ?3 or ?5°C, frozen over nitrogen vapours and stored in liquid nitrogen for one month. Straws were thawed in a water bath at 38°C for 30 s. Motility, plasma membrane functionality, plasma membrane integrity, acrosome integrity, capacitation status and plasma membrane fluidity were assessed. Ice nucleation temperature was ?14.3 ± 2.05°C (mean ± SD); cooling to +5, ?3, ?5 and ?7°C, without freezing, produces no differences on sperm quality between target temperatures; cooling to +5, ?3, and ?5°C produced no differences on sperm survival and plasma membrane fluidity after freeze–thawing. In conclusion, cooling of dog spermatozoa to different subzero temperatures did not improve sperm cryosurvival and had no effect on plasma membrane fluidity after thawing.     

Food preservative potential of gassericin A‐containing concentrate prepared from cheese whey culture supernatant of Lactobacillus gasseri LA39

Gassericin A (GA) is a circular bacteriocin produced by Lactobacillus gasseri LA39. In this study, GA‐containing concentrate was prepared using a cross‐flow membrane filtration device (30 kDa cut‐off) from the culture supernatant of Lb. gasseri LA39 cultivated in a cheese whey‐based food‐grade medium. The bacteriocin activity titer in the concentrate was 16 times as high as that of the culture supernatant and was completely maintained through each incubation at 4°C for 3 months, 37°C for 2 months, 60°C for 5 h, and 100°C for 30 min. The GA‐containing concentrate was used with glycine powder to make custard creams, and then four representative strains of custard cream spoilage bacteria (Bacillus cereus, Lactococcus lactis subsp. lactis, Achromobacter denitrificans and Pseudomonas fluorescens) were individually inoculated at c. 10³ colony forming units/g in the custard creams. Throughout 30 days of incubation at 30°C, all of the inoculated bacteria were completely inhibited by the combination of 5% (w/w) of the GA‐containing concentrate and 0.5% (w/w) glycine. This is the first highly practical application of GA to foods as a biopreservative, and the concentration method and the bacteriocin concentrate would contribute to biopreservation of several foods.