Between the summer of 1998 and the winter of 2000, Salmonella analysis was performed on 2128 single and 532 pooled manure drag swabs obtained from 133 California commercial egg laying farms. The isolation of Salmonella from all rows and from all flocks using single or pooled swabs was 80% and 92%, respectively. Hence, there was no statistical difference between single vs. pooled swabs in terms of identifying Salmonella on a row or flock basis. A total of 14 serogroups comprising 44 serotypes were isolated from 123 of 133 farms. When the top 10 serotypes were considered, there was no significant difference in the range of serotypes isolated by the two culturing methods. The overall S. enteritidis prevalence for California flocks was 10.5% (14/133). The overall row prevalence for S. enteritidis for all the farms was 1.1% (24/2128), and the overall pool prevalence was 2.4% (13/532). Sixty percent (12/20) of the S. enteritidis isolates from the positive farms were phage type 4, and 40% (8/20) represented five other phage types (1, 6B, 7, 8, and 28). 相似文献
The nonvolatile fractions of cold-pressed peel oils of Key and Persian lime as well as grapefruit were separated by high-speed countercurrent chromatography (HS-CCC). In addition to the isolation of the main coumarins, psoralens and polymethoxyflavones, a number of minor constituents were enriched and successfully characterized by GC-MS and HPLC-UV. 5,7,8-Trimethoxycoumarin and the cyclical acetals of oxypeucedanin hydrate with citral were determined as new nonvolatile trace constituents of lime oils and confirmed by NMR spectroscopy. The citral oxypeucedaninyl acetals were found particularly in Key lime oil type A, which as a result of the juice-oil contact, is exposed to acidic conditions during industrial processing. Some of the confirmed minor constituents, such as pabulenol, isooxypeucedanin, and oxypeucedanin methanolate in lime as well as auraptenol in grapefruit, may have been generated by hydrolysis-sensitive precursors during CCC separation or their respective industrial processing techniques. 相似文献
Coarctation of the aorta has been described previously as either a post-mortem or angiographic finding in three dogs with clinical signs related to the aortic coarctation. A 10-year-old dog was presented for evaluation of suspected laryngeal paralysis. On physical examination, femoral pulses were absent bilaterally, with an indirect systolic blood pressure difference of 60 mmHg between the ipsilateral thoracic and pelvic limbs. Coarctation of the aorta was detected on a thoracic computed tomographic angiography study. The coarctation was pre-ductal in position, with extensive dilation of the descending thoracic aorta. Characteristic rib changes that are seen in humans with coarctation were not apparent in this dog. 3D reconstructions of the thorax provided high vascular definition with exact localization of the aortic narrowing. 相似文献
A female boa (Boa constrictor) from a zoological collection was submitted for necropsy after sudden death. Prominent pathological findings included a diphtheroid colitis, endoparasitism, focal pneumonia and inclusion bodies typical for inclusion body disease (IBD). In the colon entamoebae were identified, which differed in size and distribution from Entamoeba invadens. Gene sequence analysis of the 18S ribosomal RNA revealed 100% similarity with an Entamoeba species from the African bullfrog (Pyxicephalus adspersus), probably Entamoeba ranarum. The snake was possibly immunosuppressed, and the source of infection remains unclear. This is the first report of an infection with an amphibian Entamoeba species associated with colitis in a snake. 相似文献
A 4-year-old, male castrated European shorthair cat was presented with a firm mass palpable on the right caudal rib cage. Lateral and ventrodorsal radiographs of the thorax revealed a 4x3x2cm large, expansile and radiodense mass originating from the distal part of the 13th rib. After removal of the tumour, which was histopathologically confirmed as feline osteochondromatosis, the diaphragm, omentum, external abdominal oblique and latissimus dorsi muscles were used to reconstruct the defect. Feline osteochondromatosis is induced by retroviruses, eg, feline leukaemia virus, for which the cat tested positive. The tumour was removed for palliative reasons, because such tumours have the tendency to transform into osteosarcomas. Six months after the surgical excision the cat showed no clinical signs of reoccurrence. 相似文献
Temperature and salinity are two factors known to influence the growth potential and survival of the Pacific white shrimp, Litopenaeus vannamei, acclimated to low salinity waters. In west Alabama, farmers suspect low water temperatures at stocking, in conjunction with low salinity and suboptimal ionic profiles, might be responsible for reduced survival and production at harvest. To determine the influence of temperature and salinity on post‐larval (PL) L. vannamei, a series of bioassays were conducted at the E.W. Shell Fisheries Research Station in Auburn, Alabama and Claude Peteet Mariculture Center in Gulf Shores, Alabama. PL L. vannamei of ages 11, 13, and 20 (PL11, PL13, and PL20) were acclimated down to salinities of 12, 4, 2, 1, 0.5, and 0.2 ppt at different temperatures ranging from 17.6 to 24.0 C. During the acclimation bioassays survivals were assessed at 24 and 48 h. PL survival of the three age groups examined were significantly reduced at salinities of 1, 0.5, and 0.2 ppt. These results correspond well to those reported at higher temperatures confirming that across the tested temperature range salinity endpoint was the driving factor in determining survival and that suboptimal temperatures had a minimal influence on survival. 相似文献
High molecular weight (HMW) or low molecular weight (LMW) subunits of different chemical state (reduced, reoxidized with KBrO3, or KIO3) or gliadins were added in 1% amounts to a base flour of the wheat cultivar Rektor and mixed with water. The corresponding doughs were then characterized by microscale extension tests and by microbaking tests and were compared to doughs from the base flour without additives. The maximum resistance of dough was strongly increased by HMW subunits in a reduced state and by HMW subunits reoxidized with KBrO3. A moderate increase of resistance was caused by HMW subunits reoxidized with KIO3 and by LMW subunits reoxidized with KBrO3 or KIO3. This resistance was strongly lowered by LMW subunits in a reduced state and by gliadins. The extensibility of dough was significantly increased only by gliadins and reduced HMW subunits; HMW subunits reoxidized with KBrO3 had no effect, and all other fractions had a decreasing effect. In particular, glutenin subunits reoxidized with KIO3 induced marked decrease of extensibility, resulting in bell‐shaped curve extensigrams, which are typical for plastic properties. The effect of reoxidized mixtures (2:1) of HMW and LMW subunits on maximum resistance depended on the oxidizing agent and on the conditions (reoxidation separated or together); extensibility was generally decreased. Bread volume was increased by addition of HMW subunits (reduced or reoxidized with KBrO3) and decreased by LMW subunits (reoxidized with KBrO3 or KIO3) and by a HMW‐LMW subunit mixture (reoxidized with KBrO3). The volume was strongly decreased by addition of reduced LMW subunits. A high bread volume was related to higher values for both resistance and extensibility. 相似文献
The extraction of oil from baru almonds produces a waste that carries part of their nutritional qualities and antioxidants. It can be used to produce partially deffated baru flour (PDBF). We aimed to evaluate the applicability of PDBF and the effect of the addition of xanthan gum (XG) to produce gluten free cakes. Cakes were prepared with 100 % wheat flour (WF cake) and with 100 % PDBF and four different levels of XG (0 %-PDBF cake, 0.1 %-X1, 0.2 %-X2 and 0.3 %-X3 cakes), and evaluated for composition, antioxidants, moisture, specific volume, texture and sensory acceptance. PDBF cakes showed lower carbohydrate values, but higher protein, lipids, calories and antioxidant contents. They were rich in fiber, as well as iron, zinc and copper. The replacement of WF by PDBF resulted in an increased hardness and adhesiveness and a decreased cohesiveness, elasticity and moisture. Chewiness of X2 cake was similar to that of WF cake. X2 and X3 cakes showed specific volume closer to that of WF cake. No difference was found among the treatments for texture and appearance acceptances. Flavor of X2 and X3 cakes were more accepted than WF cake. Acceptance of all cakes were in the liking region of hedonic scale. PBDF associated to XG is a feasible option to substitute WF in gluten free cake, improving its nutritional quality.