Characterization of juvenile wood to mature wood transition age in black spruce (Picea mariana (Mill.) B.S.P.) at different stand densities and sampling heights

The radial pattern of both maximum ring density and ring area of 36 black spruce trees were used to determine the transition age from juvenile wood to mature wood. The data were obtained by X-ray densitometry and both segmented linear and polynomial regressions were used to point out the age of the juvenile wood boundary. Three stand densities (1,790, 2,700 and 3,400 stems/ha) and three sampling heights (2.4, 5.1 and 7.8 m) were studied. Although maximum ring density and ring area presented similar radial patterns, they gave two significantly different results of transition ages. The maximum ring density over-estimated the transition age (17.6 years) in contrast to ring area (14 years). The results show that the transition from juvenile wood to mature wood occurred after 12 years at 7.8 m (versus 13.1 years at a height of 5.1 m, and 17.6 years at 2.4 m). Although transition age occurred later in the high stand density group (21 years), the difference was not significant between the three stand density groups. Nevertheless, transition age remains difficult to determine since no standard definition exists. The transition occurs over years, and most probably a transition wood exists between juvenile wood and mature wood. Estimation of the juvenile wood proportion in volume shows that it remains constant along the stem and it increases with stand density.     

Growth and nutrient accumulation of Brazil nut trees (Bertholletia excelsa) in agroforestry at different fertilizer levels

The Brazil nut tree(Bertholletia excelsa) is a frequent component of agroforestry systems in the Amazon because of its adaptation to nutrient-poor upland soils and multiple uses.We investigated the aboveground biomass production(kg dry weight),nutrient uptake and requirements(N,P,Ca,Mg,K) of Brazil nut trees of different sizes grown under agroforestry conditions and fertilized at different levels.Eight of 70 experimental trees with different size were harvested and stem,branches and leaves were separated.Nutrient contents were determined for three trees of varying size.Average tree growth was fast,but variability was high,suggesting considerable potential for the improvement of this economically important species.The trees responded to increased levels of fertilizer and lime with significantly increased foliar nutrient contents and growth,probably because of the improved availability of Mg and Ca for which the species seems to have a relatively high demand.In contrast to Brazil nut trees grown in forest or dense plantations,the agroforestry trees invested a substantial part of their biomass and nutrients in large branches and developed spreading crowns.To improve stem form,reduce competition with associated crops for light and recycle nutrients,regular pruning of lower branches or planting arrangements that favor self-pruning are recommended.These measures would also increase the recycling of Ca and Mg,large quantities of which are contained in the branches.     

Daily Rhythm of Lactate Dehydrogenase in Rat (Rattus norvegicus) Carrying a Per1-luciferase Transgene: Assessment on Serum and Liver

Veterinary Research Communications -     

Cryopreservation of Piau‐Breed Wild Boar Sperm: Assessment of Cooling Curves and Centrifugation Regimes

This study aimed to assess the effects of different cooling curves and centrifugation regimes used in cryopreservation protocols on the post‐thaw viability of Piau‐breed wild boar (Sus scrofa) sperm using in vitro assessment tests. Two centrifugations (800  g for 10 min and 2400  g for 3 min) and two cooling curves (conventional cooling using nitrogen vapour – freezing 1 and automated cooling using a programmed freezing machine – freezing 2) were tested. Therefore, the treatments were divided into M3 – centrifugation at 2400  g for 3 min and freezing 2; M10 – centrifugation at 800  g for 10 min and freezing 2; R3 – centrifugation at 2400  g for 3 min and freezing 1; and R10 – centrifugation at 800  g for 10 min and freezing 1. No significant differences (p > 0.05) between treatments occurred post‐thawing regarding the total sperm motility means recorded. The mean values of the different treatments were not different from each other regarding the supravital staining (SV), hypo‐osmotic test (HO), sperm–egg binding assay or sperm morphology. This study showed that both the cooling curve and the centrifugation regime affected the quality of post‐thaw sperm, and centrifugation for shorter times and cooling curves using automated cooling are the most suitable for minimizing sperm injury.     

Influence of race and crossbreeding on casein micelles size

Casein (CN) micelles are colloidal aggregates of protein dispersed in milk, the importance of which in the dairy industry is related to functionality and yield in dairy products. The objective of this work was to investigate the correlation of milk CN micelles diameter from Holstein and Zebu crossbreds with milk composition (protein, fat, lactose, total and nonfat solids and milk urea nitrogen), somatic cell count (SCC), age, lactation stage and production. Average casein micelles diameters of milk samples obtained from 200 cows were measured using photon correlation spectroscopy and multiple regression analysis was used to find relationship between variables. CN micelle diameter, SCC and nonfat solids were different between animals with different Holstein crossbreed ratios, which suggests influence of genetic factors, mammary gland health and milk composition. Overall, results indicate the potential use of CN micelle diameter as a tool to select animals to produce milk more suitable to cheese production.     

The value of molecular expression of KIT and KIT ligand analysed using real‐time polymerase chain reaction and immunohistochemistry as a prognostic indicator for canine cutaneous mast cell tumours

This study investigated the correlation between KIT gene expression determined by immunohistochemistry and real‐time polymerase chain reaction (RT‐PCR) and the rate of tumour recurrence and tumour‐related deaths in dogs affected with mast cell tumour (MCT). Kaplan–Meier curves were constructed to compare tumour recurrence and tumour‐related death between patients. The log‐rank test was used to check for significant differences between curves. KIT‐I, KIT‐II and KIT‐III staining patterns were observed in 9 (11.11%), 50 (61.73%) and 22 (27.16%) tumours, respectively. Tumour recurrence rates and tumour‐related deaths were not associated with KIT staining patterns (P = 0278, P > 0.05), KIT (P = 0.289, P > 0.05) or KIT ligand (P = 0.106, P > 0.05) gene expression. Despite the lack of association between KIT staining pattern and patient survival time, the results suggest a correlation between aberrant KIT localization and increased proliferative activity of MCTs. RT‐PCR seems to be a sensible method for quantitative detection of KIT gene expression in canine MCT, although expressions levels are not correlated with prognosis.     

Quantitation of selected odor-active constituents in dry fermented sausages prepared with different curing salts

The odor-active compounds of dry-fermented sausages with added nitrite or nitrate as curing agents were identified by gas chromatography-olfactometry (GC-O) applying the detection frequency (DF) method. The quantification of these compounds in the sausage was determined by multiple headspace solid-phase microextraction (multiple HS-SPME). There were no specific odor-active compounds related to the use of nitrite or nitrate although there were differences in the DF value of several compounds. The nitrite-added sausages presented higher DF values for ethanol, 1-hexanol, propanoic acid, 2-heptenal, and nonanal while the nitrate-added sausages had higher DF values for phenylacetaldehyde and 3-methyl-butanal. Eighteen compounds were quantified by multiple HS-SPME. Most of them were above their air detection thresholds, but only hexanal, heptanal, and 1-octen-3-ol were in a concentration higher than their oil threshold values. These compounds would probably be the main contributors to the aroma of fermented sausages.