Dietary Lysine Requirement of Juvenile Red Drum Sciaenops ocellatus

The dietary lysine requirement of juvenile red drum Sciaenops ocellatus was reevaluated in two separate experiments. In the first experiment, lyophilized red drum muscle was combined with an L-form crystalline amino acid premix to yield diets containing approximately 35% protein on a dry-matter basis. Gradations (0.25%) of L-lysine HCl were added to the basal diet containing approximately 1.0% lysine. Each diet was fed to triplicate groups of juvenile red drum initially weighing 6–7 g for 8 weeks. Based on growth and feed efficiency data, the lysine requirement (±SE) was determined to be 1.55% (±0.079%) of dry diet or 4.430% of dietary protein. In a second experiment, the lysine requirement of red drum was investigated with diets containing 35% intact protein from zein and red drum muscle. Each of the zein-based diets containing incremental levels of lysine was fed to triplicate groups of juvenile red drum initially weighing 1–2 g for 8 weeks. A crystalline amino acid test diet serving as a control in this experiment significantly outperformed the zein-based diets, and palatability of those diets was questionable due to an obvious change in feeding behavior of the fish. Due to the inferior performance of the fish fed the zein-based diets, the authors were not successful in determining a requirement with these diets. Thus, a lysine requirement of 1.55% of dry diet (4.43% of dietary protein) as determined in the first experiment is recommended for juvenile red drum.     

Clinical Evaluation of Three Surgical Methods for Treatment of Caudal Cervical Spondylomyelopathy of Dogs

Sixty-four dogs with caudal cervical spondylomyelopathy (CCSM) caused by chronic degenerative disc disease were treated with ventral decompression (n = 20), linear traction and interbody screw stabilization (n = 7), or linear traction and plastic plate stabilization (n = 37). Interbody screw stabilization was ineffective in treating CCSM because of an unacceptably high rate of implant failures. Ventral decompression or linear traction and plastic plate stabilization were effective in the treatment of most patients with mild to moderate neurologic deficits (neck pain, paraparesis, or ambulatory tetraparesis). Although these techniques were also used successfully in some patients with severe neurologic deficits (weakly ambulatory tetraparesis or nonambulatory tetraparesis), variable success rates and prolonged postoperative recovery periods were noted.     

A Comparison of Arterial and Lingual Venous Blood Gases in Anethetized Dogs

The purpose of this study was to determine whether lingual vanous blood gas samples reflect arterial acid-base gas status in anethetized dogs. Heparinized blood samples were drawn simultaneously from the lingual vein and a peripheral artery in 50 anestheized dogs that were clinical surgical patients, as well as from four experimental dogs in which hemorrahaic shock was being studied. Blood pH, oxygen tension (PO₂), and bicarbonate (HCO_3-)) from the two sources in clinical patients showed significant liner correlation, although arterial PO₂)(PaO₂)) tended to be approximately 110mm Hg higher than lingual venous PO₂). During hemorrahgic shock, however, PaO₂) and PaCO₂) were significantly different from lingual venous PO₂) and PCO₂), Lingula venous blood gas analysis may be useful in assessing acid-base and blood gas status in routline cases, but should not be relied upon in dogs with low cardiac output or poor perfusion.     

Effect of Mixing Time and Speed on Experimental Baking and Dough Testing with a 200 g Pin Mixer

Undermixing or overmixing the dough results in varied experimental loaf volumes. Bread preparation requires a trained baker to evaluate dough development and determine the stop points of the mixer. Instrumentation and electronic control of the dough mixer would allow for automatic mixing. This study used a 200 g mixer that provided an output signal during dough mixing to evaluate potential mixing stop points. The effect of varied mixing time on the baked loaf volume was tested by using three flours with protein contents of 10.6, 12.4, and 13.8%. Dough samples were undermixed, mixed to peak, and overmixed. Overmixing by 0.6 min reduced the loaf volume in all flours tested, by 16–50 cm³ at 90 rpm and by 29–68 cm³ at 118 rpm. When the high‐protein flour sample was undermixed, the largest baked loaves were produced, with an average volume of 922 cm³. A second objective studied the similarities and differences between a 200 g mixer and a 35 g mixograph. The same flours were mixed on both units. The mixing peaks for the 200 g mixer were normalized with the 35 g mixograph peaks. When flour and water were used, the mixing times for the 200 g mixer averaged 0.7, 1.2, and 1.6 min shorter than the 35 g mixograph, at 90, 104, and 118 rpm, respectively. Although both the 200 g mixer and the 35 g mixograph system look mechanically similar, they both have unique mechanical motion, speeds, and sample sizes. Their results may show similar trends, but their measured values are usually different. However, when other baking ingredients were included in the 200 g mixer at 90 rpm, the mixing times were within 0.2 min of the 35 g mixograph times for three of four flours.