Antibody production by the pig colon during infection with Treponema hyodysenteriae

When 47 pigs were dosed orally with cultures of Treponema hyodysenteriae, 44 (94 per cent) developed swine dysentery. Of those which recovered and were rechallenged, nine of 21 (43 per cent) showed clinical signs, as did one of 10 (10 per cent) challenged on a third occasion. Clinical disease was associated with development of specific IgG, IgA and IgM antibodies in serum and the local production of IgA in gut mucosal tissues. The appearance of antibody was not directly related to protection but rather indicated either prolonged exposure (in the case of serum IgG) or recent exposure to T hyodysenteriae (for secretory IgA). Infection also resulted in the appearance of IgG and IgA memory cells in gut-associated lymphoid tissue. However, these studies indicated that humoral immunity alone is not responsible for the onset of a protective response to T hyodysenteriae in the colon.     

A study of the discrete and interactive effects of different polysaccharides on the digestibility of diets fed to barramundi (Lates calcarifer)

This study examined the single, paired and combined inclusion effect of a range of different polysaccharide types on the dry matter, protein and energy digestibility of diets fed to barramundi (Lates calcarifer). The different polysaccharides included pregelled starch, cellulose, lignin and pectin. There were significant differences among the digestibility parameters of the diets with the different inclusion levels of each of the different polysaccharide types. Using a manova analysis, effects were noted for polysaccharide type, inclusion level and interaction terms on the digestibilities of dry matter, protein and energy. Cellulose addition resulted in a reduction in both dry matter and energy that was largely commensurate with its inclusion level, but its effect on protein digestibility was marginal. Starch had the least effect on any of the digestibility parameters of all the polysaccharide types examined. Pectin had the largest effect on dry matter, while lignin had the greatest impact on diet protein and energy digestion. In the diets with paired combinations of polysaccharides, lignin and pectin were responsible for negatively synergistic interactions in all digestibility parameters. These results show that different polysaccharide classes can have distinctly different effects on diet digestibility parameters.     

Dietary astaxanthin levels affect colour,growth, carotenoid digestibility and the accumulation of specific carotenoid esters in the Giant Tiger Shrimp,Penaeus monodon

The carotenoid astaxanthin (Axn) plays a vital role in shrimp pigmentation, with direct influence on product quality, and forms a significant cost component of shrimp aquaculture feeds. However, the effects of dietary Axn on other measures of shrimp physiological performance are varied, and the efficiency of carotenoid uptake from the diet and deposition in shrimp tissues is poorly defined. This study fed juvenile shrimp (Penaeus monodon) diets that contained 0, 25, 50 or 100 mg kg^?1 Axn for 6 weeks. Shrimp fed carotenoid‐free diets had significantly reduced colour and growth than those fed carotenoids, but survival was unaffected. Carotenoid digestibility improved as dietary carotenoid levels increased, and was 98.5% in shrimp fed 100 mg kg^?1 Axn. After 6 weeks, whole body carotenoid levels were significantly depleted in 0 or 25 mg kg^?1 fed shrimp, compared with those fed 50 or 100 mg kg^?1 or compared with initial shrimp. This study also showed that Axn monoesters were enriched with saturated fatty acids, whereas Axn diesters were enriched with monounsaturated and polyunsaturated fatty acids. Combined, these studies demonstrate that a total dietary carotenoid intake of between 25 and 50 mg kg^?1 Axn is required for normal shrimp growth and health in P. monodon. Evidence suggests that there is a functional role for the accumulation of carotenoids and the formation of specific Axn fatty acid esters, and these may be linked to the metabolism, storage, mobilization or deposition of Axn within various tissues.     

Thermoregulation and performance of British Anglo-Nubian and Saanen goats reared in an intensive system in Trinidad

Anglo-Nubian and Saanen goats were imported into Trinidad and Tobago to form the nucleus of the goat expansion and improvement programme. Thermoregulation and performance of the parent stock and the F1 were evaluated under intensive housing and management. Rectal temperature in the a.m. irrespective of breed or season ranged from 38.5°C to 38.7°C and p.m. ranged from 38.8°C to 39.0°C. After 2 h of exposure outdoors without shade, Saanen parent stock (SAPS) respiration rate (105 br/min) was significantly higher (p < 0.001) than Saanen F1 (SAF1, 76 br/min), Anglo-Nubian parent stock (ANSP, 65 br/min) and Anglo-Nubian F1 (ANF1, 51 br/min). Rectal temperature over the same period showed significant differences (p < 0.042) between SAF1 (39.8°C) and SAPS (39.4°C), and ANF1 (39.4°C); the value for ANSP was 39.7°C. Age at first kidding showed no significant difference (p > 0.05) between breeds or between the parent stock and the F1 generations, ranging from 638 to 686 days. The ANPS were the most prolific of all groups (p < 0.05); the mean for this group was 1.86 ± 0.07 kids/kidding. Saanen F1 was the least prolific among the group, with mean number of kids at 1.23 (±0.11) kids/kidding. Kidding interval showed no significant (p > 0.05) difference between the groups, ranging from 319 to 521 days. It was concluded that the Anglo-Nubian appears to be more suitable than the Saanen for the tropical humid environment in Trinidad as indicated by their thermoregulation, prolificacy and kidding interval.     

Flavor threshold for acetaldehyde in milk, chocolate milk, and spring water using solid phase microextraction gas chromatography for quantification

The detection threshold of acetaldehyde was determined on whole, lowfat, and nonfat milks, chocolate-flavored milk, and spring water. Knowledge of the acetaldehyde threshold is important because acetaldehyde forms in milk during storage as a result of light oxidation. It is also a degradation product of poly(ethylene terephthalate) during melt processing, a relatively new packaging choice for milk and water. There was no significant difference in the acetaldehyde threshold in milk of various fat contents, with thresholds ranging from 3939 to 4040 ppb. Chocolate-flavored milk and spring water showed thresholds of 10048 and 167 ppb, respectively, which compares favorably with previous studies. Solid phase microextraction (SPME) was verified as an effective method for the recovery of acetaldehyde in all media with detection levels as low as 200 and 20 ppb in milk and water, respectively, when using a polydimethyl siloxane/Carboxen SPME fiber in static headspace at 45 degrees C for 15 min.