A Non‐Reciprocal Autosomal Translocation 64,XX,t(4;10)(q21;p15) in an Arabian Mare with Repeated Early Embryonic Loss

Balanced autosomal translocations are a known cause for repeated early embryonic loss (REEL) in horses. In most cases, carriers of such translocations are phenotypically normal, but the chromosomal aberration negatively affects gametogenesis giving rise to both genetically balanced and unbalanced gametes. The latter, if involved in fertilization, result in REEL, whereas gametes with the balanced form of translocation will pass the defect into next generation. Therefore, in order to reduce the incidence of REEL, identification of translocation carriers is critical. Here, we report about a phenotypically normal 3‐year‐old Arabian mare that had repeated resorption of conceptuses prior to day 45 of gestation and was diagnosed with REEL. Conventional and molecular cytogenetic analyses revealed that the mare had normal chromosome number 64,XX but carried a non‐mosaic and non‐reciprocal autosomal translocation t(4;10)(q21;p15). This is a novel translocation described in horses with REEL and the first such report in Arabians. Previous cases of REEL due to autosomal translocations have exclusively involved Thoroughbreds. The findings underscore the importance of routine cytogenetic screening of breeding animals.     

Suitability of Ontario‐Grown Hard and Soft Wheat Flour Blends for Noodle Making

This study evaluated the blending of flours made from an Ontario hard red winter wheat (HWF) and an Ontario soft red winter wheat (SWF) and compared it with a commercial standard noodle flour (control) made from Canadian Western Hard Red Spring wheat to assess the impact on white salted noodle‐making performance and texture of cooked noodles. Flour characteristics, gluten aggregation, and starch pasting properties were assessed with a farinograph, GlutoPeak tester, and Rapid Visco Analyzer, respectively. The machinability of dough was evaluated with an SMS/Kieffer rig attached to a TA.XT Plus texture analyzer. Tensile and bite tests of cooked noodles were also conducted. Blending HWF with standard noodle flour decreased gluten strength and dough extensibility linearly proportional to the blend ratio, whereas a curvilinear response from blending SWF with standard noodle flour was observed. HWF demonstrated more favorable pasting properties except for lower peak viscosity for noodle making than standard noodle flour. Below a 20% blend ratio with HWF, no significant changes were seen on dough extensibility, cooking loss, tensile properties, and bite testing parameters of cooked noodles. It can be concluded that blending HWF up to a 20% level caused no significant change in the processing properties of dough and cooked noodle quality. The results also showed that the GlutoPeak tester is a sensitive tool for evaluating gluten strength in wheat flour.