Detection of reserpine in horses by high-performance liquid chromatography

SUMMARY A high-performance liquid chromatography (HPLC) assay was developed for the detection of reserpine. The assay was used to monitor the plasma concentrations of the drug given intramuscularly on one or two occasions to five horses. The blood concentrations of reserpine varied quite considerably between horses given the same dose of the drug. However, on average, reserpine could be detected consistently, and quantified, for 48 h after a single dose of 2.5 mg, and for a similar period after the second of two 2.5 mg doses given 13 d apart. Because of the apparently large variability in the pharmacokinetics of reserpine in horses, exact times cannot be given beyond which the drug will no longer be detectable in the plasma. However, following two doses of 2.5 mg reserpine given 13 d apart, at least 7 d must elapse after the second dose before there is no drug detectable in the plasma of most horses.     

Effects of dietary iron supplementation on growth performance, hematological status, and whole-body mineral concentrations of nursery pigs

An experiment was conducted to evaluate the effects of supplementing increasing concentrations of Fe to the diet of nursery pigs on growth performance and indices of hematological and mineral status. Pigs (n = 225; 6.5 kg; 19 +/- 3 d) were allotted randomly by BW, litter, and gender to one of five dietary treatments (five pigs per pen; nine pens per treatment). Basal diets for each phase (Phase 1: d 0 to 7; Phase 2: d 7 to 21; Phase 3: d 21 to 35) were formulated to contain minimal Fe concentration and then supplemented with 0, 25, 50, 100, and 150 mg Fe/kg of diet (as-fed basis) from ferrous sulfate. Three pigs per pen (n = 135) were chosen and bled throughout (d 0, 7, 21, and 35) to determine hemoglobin (Hb), hematocrit (Hct), transferrin (Tf), and plasma Fe (PFe). In addition, pigs (n = 5; 5.9 kg; 19 +/- 3 d) from the contemporary group were killed at d 0 to establish baseline (BL), and 30 pigs (six pigs/treatment) were killed at d 35 to determine whole-body and liver mineral concentrations. The improvements in growth performance during Phase 2 (ADG = linear, P = 0.04; ADFI = linear, P = 0.10; G:F = quadratic, P = 0.07) were of sufficient magnitude that dietary treatments tended to increase ADG (linear, P = 0.08), ADFI (quadratic, P = 0.09), and G:F (quadratic, P = 0.10) for the 35-d experiment. Hematological variables were not affected until d 21, at which time dietary Fe supplementation resulted in a linear increase (P = 0.03) in Hb, Hct, and PFe. This linear increase (P = 0.001) was maintained until d 35 of the experiment; however, dietary treatments resulted in a linear decrease (P = 0.01) in Tf on d 35. Whole-body Fe concentration increased (linear, P = 0.01) in pigs due to increasing dietary Fe concentrations. Moreover, pigs fed for 35 d had greater (P = 0.02) whole-body Fe, Zn, Mg, Mn, Ca, and P concentrations and lower (P = 0.001) whole-body Cu concentration than BL. Hepatic Fe concentration increased (linear, P = 0.001) in pigs due to dietary treatments; however, the hepatic Fe concentration of all pigs killed on d 35 was lower (P = 0.001) than the BL. Results suggest that Fe contributed by feed ingredients was not sufficient to maintain indices of Fe status. The decrease in Fe stores of the pigs was not severe enough to reduce growth performance. Even so, the lessening of a pig's Fe stores during this rapid growth period may result in the occurrence of anemia during the subsequent grower and finisher periods.     

Cryptococcosis in seven horses

The clinical, radiographic and post-mortem findings in 6 horses with cryptococcal pneumonia and one horse with an abdominal cryptococcal granuloma are described. In pulmonary cryptococcosis, the lesions were either diffuse and multiple, with bilateral lung involvement, or localised mainly to the dorsocaudal region of one lung. The cases of diffuse multiple cryptococcosis were thought to be associated with haematogenous spread of the fungus after gastrointestinal infection and dissemination from regional lymph nodes. The localised form of the disease was thought to have been associated with inhalation of cryptococci. In all cases of pulmonary cryptococcosis, encapsulated yeast-like organisms were demonstrated in Wright's-stained sediment of tracheal washes. In the horse with the abdominal granuloma, cryptococci were present in a fine needle aspirate sample. Isolates of Cryptococcus neoformans var gattii were recovered from 2 of the 5 horses in which cultures were attempted. In addition to a history of previous illness that may have predisposed to infection, most horses in this report had been in areas in which Eucalyptus camaldulensis, or the closely related E rudis, were growing. In humans, an epidemiological relationship between E camaldulensis and infection with C neoformans var gattii has been suggested. Cases of equine cryptococcosis carry a poor prognosis and treatment was not attempted in any of these cases.     

Intramuscular fat content has little influence on the eating quality of fresh pork loin chops

Fresh pork loins (n = 290) were selected from a commercial packing facility based on subjective marbling of the intact loin and 24-h pH to determine the influence of marbling on sensory attributes. The study was designed using pigs from a similar genetic background, raised in similar production facilities, and slaughtered on a single kill day to minimize the effects of genetics, management, environment, and slaughter day. Loins were vacuum-packaged, transported to the University of Illinois Meat Science Laboratory, and aged for 7 d, after which a chop was removed from the area of the tenth rib for proximate analysis. Quality measurements, including National Pork Producers Council color, marbling, and firmness, ultimate pH, Minolta L*, a*, and b*, and drip loss, were determined after aging. After the proximate composition was completed, 150 loins were selected to provide a continuous and uniform distribution of extractable lipid, ranging from 1 to 8%, and a pH range from 5.5 to 5.8. Trained sensory panel analyses (end point cooking temperatures of 62, 71, or 80 degrees C) as well as measurement of Warner-Bratzler shear force (cooked to 71 degrees C) were performed on chops from the 150 loins. Consumer evaluation was also conducted on a subset (n = 40) of these loins, which were broken down into 5 discrete levels of intramuscular lipid, with averages of 1.6, 2.5, 3.6, 4.5, and 5.7% extractable lipid. Consumers were also asked to select the chops they would most prefer from a retail display case based on the amount of marbling present. Results from the consumer portion of the study indicated that intramuscular fat content had limited effects on perceived tenderness, juiciness, pork flavor, and oiliness; some significant differences (P < 0.05) were detectable, but they were numerically small. Most consumers also selected lean chops from the retail case, with nearly 50% selecting chops with less than 1.7% extractable lipid. Warner-Bratzler shear force was negatively related (P < 0.0001) to extractable lipid, with an R(2) value of 0.10. Results from the trained panel sensory analysis indicate that the percentage of extractable lipid did not correlate strongly with perceived tenderness, juiciness, or pork flavor for this group of pork loins that was controlled for genetics, pH, management, and day of slaughter.