The kinetics-based enzyme-linked immunosorbent assay for coronavirus antibodies in cats: calibration to the indirect immunofluorescence assay and computerized standardization of results through normalization to control values.

The computer-assisted, kinetics-based enzyme-linked immunosorbent assay for coronavirus antibodies in cats was calibrated to the conventional indirect immunofluorescence assay by linear regression analysis and computerized interpolation (generation of "immunofluorescence assay-equivalent" titers). Procedures were developed for normalization and standardization of kinetics-based enzyme-linked immunosorbent assay results through incorporation of five different control sera of predetermined ("expected") titer in daily runs. When used with such sera and with computer assistance, the kinetics-based enzyme-linked immunosorbent assay minimized both within-run and between-run variability while allowing also for efficient data reduction and statistical analysis and reporting of results.     

The phenomenon of stress: Concepts and mechanisms associated with stress-induced responses of the neuroendocrine system

Stress, stressors and the stress response are terms which represent concepts rather than oeing precisely definable. No single theory of stress has been universally accepted. Selye's General Adaptation Syndrome of stress remains the primary theory for the basis of stress research in food-producing animals; however, other concepts and theories have been developed. This paper reviews current theories and suggests that the complexity of research on stress in food-producing animals can be attributed to the lack of concrete theories and concepts regarding identifiable stressors, the endocrine responses stimulated by potential stressors and the complex and integrated biological changes in the neuro-endocrine system resulting from exposure to hypothesized stressors.     

Dynamics of chlorinated pesticide residues in long-term storage of canned food

Meat tins denoted as pork in natural juice, beef with bacon, luncheon meat and liver paté, all produced in a food-processing plant, were stored under definite conditions (temperature 21 degrees C, relative humidity 73%) for three years. Before the long-term storage and then in half-year intervals, the contents of the residues of chlorinated pesticides, including HCB (hexachlorobenzene), gamma-HCH (gamma isomer of hexachlorocyclohexane) and pp'DDE (1,1-dichloro-2,2-bis/p-chlorofenyl/-ethylene), were determined in the above-mentioned final products by the method of gas chromatography. As suggested by the records of the changes in the pesticide residue contents in the meat tins during their long-term storage, the average contents of all chlorinated carbohydrates gradually decrease with the length of storage and the "reduction" of residues varies with the kind of final product and with the pesticides. In HCB the reduction ranged from 18.4 to 34.4%, in gamma-HCH from 36.2 to 80.4% and in pp'DDE from 23.9 to 48.9%.     

Fatty acid profiles and sensory and carcass traits of tissues from steers and swine fed an elevated monounsaturated fat diet

Twelve Angus X Hereford steers were assigned to either a control high-energy diet or a test diet consisting of 20% rapeseed at the expense of 20% corn. Twelve pigs were allotted to a control diet and two test diets containing either 10 or 20% canola oil (CO). Both CO and oil in the rapeseed contained 60 to 64% oleic acid. Cattle fed rapeseed exhibited little effect from the diet due to apparent indigestibility of the rapeseed. Total saturated fatty acids decreased from 40% in adipose tissue of the control pigs to 15% in the 20% CO-fed pigs. The ratio of monounsaturated to saturated fatty acids (M/S) increased from 1.19 in adipose tissue from control pigs to 3.63 with the addition of 20% CO to the diet. In muscle, the M/S ratio increased from 1.21 in control pigs to 2.46 in the 20% CO treatment group. The percentage of the saturated fatty acids in muscle decreased from 42% in the control to 23% in the 20% CO treatment. Significant increases in "oiliness" and decreases in fat firmness were observed when increasing levels of canola oil were fed. Sensory traits, cooking loss and shear-force values of pork chops were similar among treatment groups. In conclusion, monounsaturated fatty acid content can be elevated substantially in pork without adversely influencing the quality of the meat, thus producing a product perceived to be more healthful by the consumer.