Bovine cysticercosis—Development of a real-time PCR to enhance classification of suspect cysts identified at meat inspection

Laboratory confirmation methods are important in bovine cysticerosis diagnosis as other pathologies can result in morphologically similar lesions resulting in false identifications. We developed a probe-based real-time PCR assay to identify Taenia saginata in suspect cysts encountered at meat inspection and compared its use with the traditional method of identification, histology, as well as a published nested PCR. The assay simultaneously detects T. saginata DNA and a bovine internal control using the cytochrome c oxidase subunit 1 gene of each species and shows specificity against parasites causing lesions morphologically similar to those of T. saginata. The assay was sufficiently sensitive to detect 1 fg (Ct 35.09 ± 0.95) of target DNA using serially-diluted plasmid DNA in reactions spiked with bovine DNA as well as in all viable and caseated positive control cysts. A loss in PCR sensitivity was observed with increasing cyst degeneration as seen in other molecular methods. In comparison to histology, the assay offered greater sensitivity and accuracy with 10/19 (53%) T. saginata positives detected by real-time PCR and none by histology. When the results were compared with the reference PCR, the assay was less sensitive but offered advantages of faster turnaround times and reduced contamination risk. Estimates of the assay's repeatability and reproducibility showed the assay is highly reliable with reliability coefficients greater than 0.94.     

Distribution of Taenia saginata cysts in carcases of experimentally infected calves and its significance for routine meat inspection

The distribution of Taenia saginata cysts was recorded in 23 experimentally infected calves. The calves harboured between two and 2569 cysts. A median of 15.7 per cent of the cysts were located in the heart and 6.5 per cent in the masseter muscles, the organs usually considered as the most important predilection sites. From these findings a simple probability model was used to estimate the meat inspection sensitivity at different infection levels. It was concluded that the possibility of detecting infected cattle is limited especially when, as in Denmark, the majority of animals are lightly infected.     

兰州市肉与肉制品微生物污染状况的研究

目的：了解兰州市定点屠宰场生猪屠宰加工产品的卫生质量以及肉与肉制品致病菌污染状况。方法：2003-2006年,应用国标法对2个定点生猪屠宰场300份生猪胴体样品进行了菌落总数、大肠菌群和沙门氏菌检验;采用随机采样法对兰州市不同酒店和超市的生猪肉、牛肉、羊肉、禽肉100份,熟肉制品1 200份进行了常见致病菌的检验。结果：生猪胴体体表和肉样沙门氏菌检出率分别为7.5%和14%;生肉检出致病菌阳性20份,总检出率为20%;熟肉制品检出致病菌阳性39份,阳性率为3.25%。生肉中以猪肉致病菌阳性率最高,为20%。结论：兰州市生猪胴体的卫生质量急需提高,屠宰生产加工水平亟待改善。     

Endometrial cysts in the mare

Endometrial cysts are a contributing factor to subfertility in the mare. This article is a review of incidence, pathogenesis, clinical significance, diagnostics, and current treatments available.     

杂交肉用细毛羊肉用性能分析

分析了RomillyHills肉用细毛羊与中国美利奴羊 (ChinaMerino)杂交一代公羔出生到 2月龄的生长发育 ,2～ 5月龄育肥效果和羊肉品质。结果表明 :在农区集约化生产方式下 ,R×C一代公羔初生重比中国美利奴羊高 0 44kg ,差异显著 (P <0 0 5) ;2月龄、 5月龄的活重和日增重分别高于中国美利奴羊 3 1 0kg、 5 94kg和 48g、 32g (P <0 0 1 )。胸围、胸宽和十字部宽均极显著高于中国美利奴羊 (P <0 0 1 ) ,胸深显著高于中国美利奴羊 (P <0 0 5)。R×C一代公羔比中国美利奴羊胴体重、净肉重分别高 4 90kg和 3 94kg (P <0 0 1 ) ;屠宰率和净肉率分别高4 2 5 %和 3 9% (P <0 0 5) ;后腿、腰肉重占胴体重百分比高 8 39% (P <0 0 1 ) ;眼肌面积和GR值分别高 2 80cm2 和 0 55mm (P <0 0 5) ;肌内脂肪含量低 2 40 % (P <0 0 5)。     

Dentigerous cysts (ovine odontogenic cysts) in sheep

Dentigerous cysts appear to be reasonably common near the mandibular incisors of sheep in New Zealand. Their aetiology, true prevalence, and, therefore, their economic significance, are not known at present. They appear as solitary swellings, grow slowly, and are lined by stratified squamous epithelium. Each example usually contains a single, unerupted tooth; however, the anatomical relationship of this tooth to the cyst wall differs from that in dentigerous cysts in humans. Moreover, as some do not contain an unerupted tooth, the term dentigerous is not entirely appropriate but is supported by common usage. Work is in progress to study these lesions further and to clarify their aetiology. There is no practical treatment.     

过大年屋里香

俗话说:肉包子打狗,一去不回。作为肉食动物,狗爱吃肉简直就天经地义的事情,许多主人也以此为由会在闲暇时间给爱犬做些大肉,作为每日顿顿狗粮之余的调剂。时逢佳节,相信又会有许多小狗有了大块吃肉的机会,但你了解狗为什么吃肉,和应该如何正确地吃肉吗?     

Samonellosis and meat hygiene: red meat.

The association between salmonellosis in man and the infection in food animals has been clearly established. There is, moreover, little doubt that abattoir by-products, effluent and solid waste may allow the recycling of infection in animals. The potential hazard posed by salmonellosis to human and animal health will be reduced only by a greater control over the slaughter of infected farm livestock, improved isolation and casualty slaughter accommodation, a stricter control of slaughterhouse hygiene and the provision and full utilisation of adequate laboratory facilities for the bacteriological examination of meat and the abattoir environment.     

Review of the production of ostrich meat

Ostrich meat was originally considered to be a by-product of the leather industry. Ostrich farming focused on the production of good quality hides and was mainly based on experience. Since a few years there has been a move from hide production to meat production; however, little is known about ostrich meat production which has consequences for legislation. There is insufficient knowledge about the factors influencing muscle growth. The strong growth of ostrich meat production in the EU member states should be discussed because the climatic conditions are not optimal and the price of the meat may remain high compared to meat of broilers, pigs, and cattle. Information programmes have to be set up for all members in the production chain. The present method for stunning of ostriches has to be changed in most slaughterhouses. In this study the effects of electrical and mechanical stunning on unconsciousness, duration of unconsciousness, behaviour, and meat quality parameters were examined. At least 500 mA is needed to stun ostriches effectively, and they can be killed using a short-stick interval or a long stunning duration. A modified captive needle pistol, using air pressure, is an alternative to electrical head-only stunning.     

Live weights at slaughter significantly affect the meat quality and flavor components of pork meat

One‐hundred‐twenty crossbred pigs finished at 175–185 days of age were used to investigate the effects of live weights at slaughter on the meat quality, volatile flavor compounds, and sensory attributes of pork meat. Based on the live weights at slaughter, three weight groups (n = 36 per group) were classified as follows: light weight (LW: 100 kg), medium weight (MW: 110 kg), and heavy weight (HW: 120 kg). After slaughter, longissimus dorsi muscle samples were taken and used for the analyses of aforementioned parameters. The HW group had higher fat content and water holding capacity compared to the LW or MW group (p < 0.05). The HW group also showed higher levels for majority of unsaturated fatty acids and total polyunsaturated fatty acids than the LW group (p < 0.05). The slaughter weight significantly affected the amounts of 11 among the 47 flavor compounds identified. Significantly higher amounts of fatty acids oxidation‐derived flavor compounds (aldehydes) were found in the HW group than in the other groups. Noticeably, increasing slaughter weight was associated with higher sensorial scores for flavor, juiciness, and acceptance scores (p < 0.05). Based on the obtained results, 120 kg body weight is recommended as the market weight for this commercial breed without compromising the meat quality.