Temperature and dietary factors affecting the nitrogen efflux rates of the African catfish, Clarias gariepinus (Burchell)

Total ammonia and total nitrogen efflux rates of the African catfish, Clarias gariepinus (Burchell), were measured under different temperature conditions (20, 25 and 30^°C) and feeding regimes (50% protein, 40% protein and non-fed for 10 days). Both ammonia and nitrogen efflux rates were directly related to temperature. At all experimental temperatures, the 50%-protein-fed groups excreted higher levels of ammonia nitrogen than both the 40% protein and non-fed groups. No correlation of relative ammonia efflux (% ammonia/nitrogen) with either temperature or diet was observed under these experimental conditions. Such alterations caused by temperature and diet may have significant implications for an aquaculture system as low levels of dissolved ammonia are synonymous with optimum water quality.     

Polymeric nanoparticles as an oral delivery system for biocontrol agents for the brushtail possum (Trichosurus vulpecula)

Abstract

AIM: To investigate polymeric nanoparticles as an oral delivery system for protein biocontrol agents for control of the brushtail possum, Trichosurus vulpecula.

METHODS: Insulin-loaded poly(ethyl 2-cyanoacrylate) (PECA) nanoparticles were prepared using interfacial polymerisation, and characterised for size, zeta potential, and efficiency of encapsulation of insulin. In-vitro release of insulin-loaded PECA nanoparticles was quantified using reverse-phase highpressure liquid chromatography (HPLC). The in-vivo pharmacokinetics of insulin in PECA nanoparticles was investigated following I/V administration, and when injected directly into the caecum alone or in conjunction with the permeation enhancer EDTA. Blood samples were collected at intervals from ?5 to 180 minutes, and the concentration of insulin in plasma was quantified using a radioimmunoassay (RIA) validated for possum plasma.

RESULTS: Poly(ethyl 2-cyanoacrylate) nanoparticles were produced with a uniform particle size of 200–300 nm, and the mean entrapment of insulin was 78%. In-vitro release of insulin from the PECA nanoparticles was controlled, although incomplete, and approximately 30% of the insulin remained entrapped. The bioavailability of insulin when administered in a PECA nanoparticulate formulation injected directly into the caecum was <1%, and was not increased by addition of the permeation enhancer.

CONCLUSIONS: The nanoparticulate formulations investigated as part of this study resulted in low bioavailability of the peptide insulin in the brushtail possum.     

Isolation of Mycoplasma synoviae from infectious synovitis of chickens

This report describes the first isolations of Mycoplasma synoviae from the synovial sheaths and joints of commercial chickens affected with synovitis in Australia. Over 4 years 3 separate outbreaks were investigated in which up to 20% of birds exhibited clinical signs of poor growth and "hot foot" syndrome (swollen inflamed footpads). Once an outbreak occurred, chronic infection of the farm usually ensued. Grossly the hocks and footpads were swollen by a purulent exudate and associated inflammatory changes with histological features of a severe acute synovitis. Seroconversion of the flocks occurred at the time of the development of lesions. M. synoviae specific antibodies were demonstrated by ELISA in the joint fluid of affected birds. It is concluded that the cases described are similar to avian infectious synovitis syndrome caused by M. synoviae previously described overseas.     

Japanese consumer categorisation of beef into quality grades,based on Meat Standards Australia methodology

The objective was to evaluate the sensory categorisation of beef by Japanese consumers, based on Meat Standards Australia methodology. Various cuts of beef, with a wide range of quality (from Australian and Japanese cattle) and three cooking methods (grill, yakiniku, shabu shabu), were evaluated by 1620 Japanese consumers in Tokyo and Osaka. Consumers rated each sample for four sensory attributes (tenderness, juiciness, flavor and overall satisfaction), then selected one of four grades (unsatisfactory/2‐star, good everyday/3‐star, better than everyday/4‐star, and premium quality/5‐star), based on the quality of the beef within each cooking method. Meat quality scores, denoted as MQ4 scores (weighted combination of the four sensory attributes) were calculated from the Japanese consumer test results, to describe the Japanese consumer rating of beef. The distribution of the Japanese consumer MQ4 scores showed a clear distinction between grades, with the majority of scores being included within the boundaries of each grade. The MQ4 score allocated approximately 64% of the samples to their correct consumer grades. The MQ4 score showed potential to be used as a tool in developing and monitoring a consumer‐focused grading system that is able to predict Japanese consumer satisfaction of individual beef cuts prepared by different cooking methods.