A four-year-old Labrador retriever was presented with lethargy and exercise intolerance. Clinical examination was unremarkable. A subnormal Cortisol response to adrenocorticotrophin hormone (ACTH) was demonstrated (plasma Cortisol concentrations before and after administration of ACTH were both below the detection limit of the assay) but plasma aldosterone concentrations were within the normal range. Endogenous plasma ACTH concentrations were high, indicating primary adrenocortical disease. Following glucocorticoid supplementation at a replacement dose (prednisolone 0.1 mg/kg) the dog made a full clinical recovery. 相似文献
1. Muscle shortening, sarcomere lengths and pH values were measured in strips of chicken M. pectoralis major (PM) muscle incubated at different time (0 to 24 h) and temperature (0° to 40°C) combinations immediately after slaughter; their effects on cooking loss and meat tenderness determined.
2. Maximum muscle shortening of 39% and 43% occurred at 0°C and 40°C respectively. At 0°C, most shortening occurred within 90 min postmortem when the pH of the muscle ranged from 7.13 to 6.52. In contrast, at 40°C, most shortening occurred during the development of rigor mortis, between 90 and 380 min post‐mortem, when the muscle pH ranged from 6.16 to 5.89. In a similar manner, minimum sarcomere lengths of 1.38 μm were reached after 90 min at 0°C while more severe sarcomere shortening, to 0.96 μm and 0.86 μm at 30°C and 40°C respectively, was not complete until after 380 min post‐mortem. Between 5°C and 20°C, muscle shortening ranged from 25 to 34% while minimum sarcomere lengths of 1.33 μm were recorded.
3. Cooking losses increased on average from 7 to 16% between 30 and 380 min post‐mortem, with maximum losses of 19% being achieved by the end of the 24‐h incubation period.
4. At 0°C, shear force values increased from 2.94 kg/cm2 to 4.34 kg/cm2 between 30 and 90 min post‐mortem while the muscle pH was > 6.5. At all other temperatures, increases in shear force values were not detected until 380 min post‐mortem when the muscle pH had fallen to 5.9 and rigor mortis had set in. At all times after 380 min, however, the muscle strips incubated at 0, 5 and 40°C had lower shear values (range 3.17 to 5.49 kg/cm2) than those incubated from 10°C to 30°C (range 5.06 to 7.22 kg/cm2).
5. A significant quadratic relationship was found between the degree of shortening and subsequent cooked meat tenderness, in which peak toughness occurred at 30% shortening. This would suggest that the actual extent of muscle shortening per se has an important role to play in determining the tenderness of chicken post‐mortem. Consequently, with unrestrained chicken muscle, where extensive shortening occurred at 0°C and 40°C (i.e cold‐ and rigor shortening) the cooked meat was more tender than that subjected to intermediate post‐mortem temperature regimens. 相似文献
This paper reports a case of blindness caused by secondary glaucoma and retinal detachment, resulting from a plasma cell myeloma in an eight-year-old, male, Jack Russell terrier. 相似文献
Observations of 3,029 matings over 17 yr on an Ozark upland range were used to estimate heritability of pregnancy rate in Angus, Hereford and Polled Hereford cows. Pregnancy rate, the percentage of cows exposed that produced a live calf in the spring, was transformed using the empirical logit transformation and then analyzed for each breed separately by weighted least squares using a mixed model procedure. A numerator relationship matrix for sires of cows was incorporated into the sire model to account for relationships among sires. Variation among years significantly affected pregnancy rate in all three breeds. Age of dam significantly affected pregnancy rate in the Angus and Hereford groups. Paternal half-sib estimates of heritability from the observed binary data (h2b) for pregnancy rate were calculated on first-calf heifers and mature cows for each breed. Respective h2b estimates for heifers and mature cows were .17 and .09 in the Angus group, .04 and .01 in the Hereford group and .05 and .05 in the Polled Hereford group. The heritability estimates when binary records were transformed to the probit scale (h2) were .04 +/- .003 and .02 +/- .001 for Angus, .01 +/- .002 and 0 for Hereford and .01 +/- .001 and .02 +/- .001 for Polled Hereford for heifers and mature cows, respectively. Heritability estimates in this study are in agreement with the literature, indicating little opportunity for improvement in pregnancy rate by selection within a breed. 相似文献
Diflubenzuron [1-(4-chlorophenyl)-3-(2,6-difluorobenzoyl)urea], a new urea-based insecticide, was found to be rapidly degraded by four eucaryotic microorganisms: Fusarium sp. Cephalosporium sp. Penicillium sp., and Rhodotorula sp. Cleavage of the urea bridge yielded 2,6-difluorobenzoic acid, 4-chlorophenylurea, 4-chloroaniline, 4-chloroacetanilide, acetanilide, and 4-chlorophenol. Analysis of the diflubenzuron metabolites, using the Salmonella mutagenicity test, revealed that 2,6-difluorobenzoic acid gave a false positive at high concentrations because of its lethal effect on the test bacterium. The metabolites 4-chloroaniline, 4-chlorophenol, and 4-chlorophenylurea were borderline mutagens. 相似文献
1. An experiment was conducted to investigate the development of shortening-induced toughness in the Pectoralis major (PM) muscles of commercially processed broilers, air-chilled at 0 degrees C and -12 degrees C, as a function of muscle pH early post-mortem. Electrical stimulation was used immediately after stunning and neck cutting to provide carcases with pH values 15 min post-mortem (pH15 min) ranging between 6.79 and 5.85. 2. The deep PM muscle temperatures of carcases chilled at -12 degrees C were lower (cooler) after primary chilling and at 215 min post-mortem than those chilled at 0 degrees C, although chilling regimen had no major effect on pH values over the 24 h post-mortem period. However, carcases chilled at -12 degrees C had longer sarcomeres, lower cooking losses and lower shear force values than those chilled at 0 degrees C. 3. Correlation analysis of the results for both chilling regimens clearly demonstrated that over the pH15min range 6.79 to 5.85, carcases with the lowest pH15min values had the shortest sarcomeres, the highest cooking losses and the toughest meat. In addition, there was no evidence to support the occurrence of cold shortening within this population. This suggests that an early onset of rigor at higher temperatures in broiler carcases, as well as inducing rigor shortening and toughness, might also induce greater protein denaturation and subsequent loss of water holding capacity as manifested in increased cooking losses. 4. Quadratic regression curves showed that over the pH15min range 6.80 to 6.30, only the fast chilling regimen at -12 degrees C could inhibit rigor shortening and minimise changes in cooking loss and shear force values. However, neither chilling regimen was effective in preventing severe rigor shortening, increased cooking losses and adverse toughness in carcases with pH15min values below 6.30. 5. The benefits of fast chilling carcases with pH15min values above 6.3 can also be quantified in terms of carcases exceeding a 4.00 kg/cm2 toughness threshold. Only 1.9% of these carcases chilled at -12 degrees C exceeded this limit (maximum shear force value of 4.72 kg/cm2) compared to 34.9% of the carcases chilled at 0 degrees C (maximum shear force value of 8.46 kg/cm2), further emphasising the considerable reduction in textural variability and improvement in tenderness gained by fast air-chilling at -12 degrees C. 相似文献