Septic osteitis of the distal phalanx in foals: 22 cases (1995-2002)

OBJECTIVE: To determine the clinical characteristics and outcome of foals with septic osteitis of the distal phalanx. DESIGN: Retrospective case series. ANIMALS: 22 foals. PROCEDURES: Information obtained from medical records included signalment; clinical, laboratory, and radiographic findings; treatment method; and outcome. Foals included in the study had lameness referable to the foot, radiographic evidence of localized lysis or focal loss of bone density of the distal phalanx, and suppurative discharge or necrosis of the affected bone evident at surgery. Foals with a history or evidence of penetrating wounds or subsolar abscessation were excluded. RESULTS: Mean age of foals at initial evaluation was 40.8 days (range, 3 to 122 days). Twenty-one (95%) foals had lameness as the primary complaint. Lesions consistent with septic osteitis of the distal phalanx localized to specific areas of the bone on the basis of radiographic and surgical findings were located on the solar margin or toe (14/22 [64%]), extensor process (5/22 [23%]), and palmar or plantar process (3/22 [13%]). Hind limbs (18/26 [69%] affected limbs) were more frequently affected. Two foals had > 1 affected limb, 2 had additional sites of osteomyelitis, and 4 had concurrent septic arthritis. Surgical debridement and regional antimicrobial perfusion were performed during general anesthesia. Extensor process lesions were not debrided. Nineteen of 22 (86%) foals survived to be discharged from hospital, and 16 horses reached racing age. Eleven of 16 had race starts, of which 8 had official race starts and 3 had unofficial race starts. CONCLUSIONS AND CLINICAL RELEVANCE: Septic osteitis of the distal phalanx should be considered as a source of lameness in foals with signs referable to the foot and does not necessarily preclude a career in racing. Although infection may occur secondary to bacterial penetration of the hoof or sole, the distal phalanx should also be considered as a potential site for hematogenous septic arthritis or osteomyelitis in foals.     

Estimation of genetic parameters for body weight of the Goettingen minipig with random regression models

The Goettingen minipig is a laboratory animal especially developed for medical research. For easy and comfortable handling during experiments, and to minimize costs, a low BW is essential. To breed for an even smaller minipig, genetic parameters for BW were estimated using a random regression model (RRM). The RRM was calculated using random animal, common litter environment, and permanent environment effects, respectively. Regressions for the random effects in the RRM were modeled using Legendre polynomials from second to fourth order of fit in different combinations. The model was applied to a data set that focused on the time period from 30 to 400 d of age. Eight age classes were built to consider heterogeneous residual variances. The heritabilities were moderate and ranged from 0.211 (375 d of age) to 0.254 (275 d of age). The variances initially decreased and then increased toward the end of the examined time period for permanent environment and litter effects. Genetic and phenotypic correlations between BW in different age classes decreased with increasing distance between age classes. The major eigenfunction showed positive values throughout the whole trajectory (i.e., a selection for low BW had positive effects on this trait throughout the whole range of time). On the basis of the estimated genetic parameters, a breeding scheme can be created to develop genetically smaller Goettingen minipigs in the future.     

Genetic parameters for EUROP carcass traits within different groups of cattle in Ireland

The first objective of this study was to test the ability of systems of weighing and classifying bovine carcasses used in commercial abattoirs in Ireland to provide information that can be used for the purposes of genetic evaluation of carcass weight, carcass fatness class, and carcass conformation class. Secondly, the study aimed to test whether genetic and phenotypic variances differed by breed of sire. Variance components for carcass traits were estimated for crosses between dairy cows and 8 breeds of sire commonly found in the Irish cattle population. These 8 breeds were Aberdeen Angus, Belgian Blue, Charolais, Friesian, Hereford, Holstein, Limousin, and Simmental. A multivariate animal model was used to estimate genetic parameters within the Holstein sire breed group. Univariate analyses were used to estimate variance components for the remaining 7 sire breed groups. Multivariate sire models were used to formally test differences in genetic variances in sire breed groups. Field data on 64,443 animals, which were slaughtered in commercial abattoirs between the ages of 300 and 875 d, were analyzed in 8 analyses. Carcass fat class and carcass conformation class were measured using the European Union beef carcass classification system (EUROP) scale. For all 3 traits, the sire breed group with the greatest genetic variance had a value of more than 8 times the sire breed group with least genetic variance. Heritabilities ranged from zero to moderate for carcass fatness class (0.00 to 0.40), from low to moderate for carcass conformation class (0.04 to 0.36), and from low to high for carcass weight (0.06 to 0.65). Carcass weight was the most heritable (0.26) of the 3 traits. Carcass conformation class and carcass fatness class were equally heritable (0.17). Genetic and phenotypic correlations were all positive in the Holstein sire breed group. The genetic correlations varied from 0.11 for the relationship between carcass weight and carcass fatness class to 0.44 for the relationship between carcass conformation class and carcass fatness class. Carcass weight and classification data collected in Irish abattoirs are useful for the purposes of genetic evaluation for beef traits of Irish cattle. There were significantly different variance components across the sire breed groups.     

Deduced Amino Acid Sequences Surrounding the Fusion Glycoprotein Cleavage Site and of the Carboxyl-terminus of Haemagglutinin–Neuraminidase Protein of the Avirulent Thermostable Vaccine Strain I-2 of <Emphasis Type="Italic">Newcastle disease virus</Emphasis>

A single-tube RT-PCR technique generated a 387 bp or 300 bp cDNA amplicon covering the F₀ cleavage site or the carboxyl (C)-terminus of the HN gene, respectively, of Newcastle disease virus (NDV) strain I-2. Sequence analysis was used to deduce the amino acid sequences of the cleavage site of F protein and the C-terminus of HN protein, which were then compared with sequences for other NDV strains. The cleavage site of NDV strain I-2 had a sequence motif of ¹¹² RKQGRLIG¹¹⁹, consistent with an avirulent phenotype. Nucleotide sequencing and deduction of amino acids at the C-terminus of HN revealed that strain I-2 had a 7-amino-acid extension (VEILKDGVREARSSR. This differs from the virulent viruses that caused outbreaks of Newcastle disease in Australia in the 1930s and 1990s, which have HN extensions of 0 and 9 amino acids, respectively. Amino acid sequence analyses of the F and HN genes of strain I-2 confirmed its avirulent nature and its Australian origin.     

Volatile flavor analysis and sensory evaluation of custard desserts varying in type and concentration of carboxymethyl cellulose

The influence of type and concentration of carboxymethyl cellulose (CMC) on flavor and textural properties of custard desserts was examined. A synthetic strawberry flavor mixture was used to flavor the custards; it comprised 15 volatile flavor compounds. The viscosity of the custards was determined using rheometric measurements. Static headspace gas chromatography and in-nose proton transfer reaction-mass spectrometry analyses were conducted to determine the custards' volatile flavor properties. Perceived odor, flavor, and textural properties were assessed in sensory analysis experiments using magnitude estimation against a fixed modulus. Both type and concentration of CMC altered the viscosity of the custards. Softer custards had higher static headspace flavor concentrations. On the contrary, firmer custards demonstrated higher in-nose flavor concentrations. In sensory analysis, firmer custards showed higher thickness and lower sweetness intensities than their low-viscosity counterparts. The thickness perception corresponded to the viscosity of the custards. Removal of sucrose from the custards affected sweetness intensity only and not the intensity of other attributes. Therefore, the influence of the viscosity of the custards on the release of sweet-tasting components is held responsible for the effect on perceived sweetness intensity. Odor intensities were generally higher for the low-viscosity custard, whereas fruity flavor intensities were higher for the firmer custards. Odor intensities correlated with static headspace concentrations and flavor intensities related reasonably well with in-nose concentrations. Opening and closing of the nasal cavity is regarded as an important factor determining the discrepancy between static and in-nose measurements.     

Characterization of commercial kava-kava herbal drug and herbal drug preparations by means of nuclear magnetic resonance spectroscopy

The efficiency of one- and two-dimensional NMR experiments in characterizing the content of the constituents of both herbal drugs and herbal drug preparations is demonstrated for kava-kava. These experiments directly detect active constituents represented by kavalactones in both a finely powdered herbal drug and a commercial extract. In addition, NMR spectroscopy can detect all other compounds present in the extract. As previously evidenced, NMR experiments can represent a generally applicable technique for rapid screening and are a complement to the classical analytical techniques such as high-performance thin-layer chromatography, high-performance liquid chromatography, capillary gas chromatography, and electrophoresis. These experiments can be considered a very simple and fast analytical method to obtain a fingerprint of the herbal drugs and their preparations, and to quantify the content of the active principles of the extract.     

Phospholipid interactions protect the milk allergen alpha-lactalbumin from proteolysis during in vitro digestion

Interactions with food components may alter the resistance of food proteins to digestion, a property thought to play an important role in determining allergenic properties. The kinetics of breakdown of the bovine milk allergen alpha-lactalbumin during in vitro gastrointestinal digestion was found to be altered by interactions with physiologically relevant levels of phosphatidylcholine (PC), a surfactant that is abundant both in milk and is actively secreted by the stomach. Breakdown during gastric digestion was slowed in the presence of PC and accompanied by small alterations in the profile of resulting peptides, with little effect being observed during subsequent duodenal digestion. alpha-Lactalbumin was found to unfold at gastric (acid) pH, giving a CD spectrum similar to that obtained for the partially folded state it is known to adopt at pH values below its isoelectric point. Fluorescence polarization studies performed at low pH indicated that this partially unfolded form of the protein was able to penetrate into the PC vesicles. These interactions are probably responsible for the slowing of gastric digestion by reducing the accessibility of the protein to pepsin. These findings show that interactions with other food components, such as lipids, may alter the rate of breakdown of food proteins in the gastrointestinal tract. It underlines the importance of the food matrix in affecting patterns of food allergen digestion and hence presentation to the immune system and that in vitro digestion systems used for assessing digestibility of allergens must take account of surfactants.     

Effect of different treatments on the evolution of polyamines during refrigerated storage of eggplants

The applicability of a thermal treatment was compared with modified-atmosphere (MA) storage in relation to chilling injury (CI) and polyamines evolution in eggplants. Fruits underwent physiological disorders at 3 degrees C, evidenced by the appearance of surface injuries at the third day of storage, and, after moving the fruits to 20 degrees C, by increased respiratory activity and more intense ethylene production. Storage of fruits in sealed low-density polyethylene bags and a previous treatment with heated air (1 h at 35 degrees C) were both effective in retarding chilling injury, though the former was better. Two free polyamines were found in cv. Black Nite: putrescine, in greater proportion, and spermidine. Putrescine increased in control (untreated) fruits stored at 3 degrees C in parallel with the external appearance of chilling injury, whereas this increase was either not exhibited or retarded in treated or MA stored fruits. Spermidine did not change in control fruits at 3 degrees C, remaining almost constant over the whole storage period, whereas in heat- and MAP-treated fruits spermidine levels exhibited a decrease.     

Honeys from different floral sources as inhibitors of enzymatic browning in fruit and vegetable homogenates

Honeys from different floral sources were evaluated for their antioxidant content and for their ability to inhibit enzymatic browning in fruits and vegetables. Antioxidant contents of honeys vary widely from different floral sources, as do their abilities to protect against enzymatic browning. Polyphenol oxidase (PPO) activity was reduced over a range of approximately 2-45% in fruit and vegetable homogenates, corresponding to a reduction in browning index by 2.5-12 units. Soy honey was particularly effective when compared to clover honey, which had a similar antioxidant content. When compared to commercial inhibitors of browning, honeys were less effective; however, in combination they added to the effectiveness of metabisulfite and ascorbic acid. Honey has great potential to be used as a natural source of antioxidants to reduce the negative effects of PPO browning in fruit and vegetable processing.