Stress hormones, carcass composition and meat quality in Large White×Duroc pigs

The levels of stress hormones, cortisol and catecholamines (adrenaline and noradrenaline), were measured in urine collected after slaughter from the bladder, in 309 pigs (females and castrated males) from an F2 intercross between the Large White and Duroc breeds to analyze the relationships between stress-responsive neuroendocrine systems, carcass composition and meat quality. Intramuscular fat content was measured from a biopsy sample taken at a live weight of 70 kg from the longissimus lumborum muscle, and carcass and meat quality traits were also collected. Carcass fat content was higher and estimated carcass lean meat content was lower with increasing urinary levels of cortisol and adrenaline (that are highly correlated with each other), but was not related to the levels of noradrenaline, showing that adrenal hormones favor the accretion of fat at the expense of muscle proteins, a typical physiological effect of cortisol. On the contrary, intramuscular fat levels were unrelated to either hormone level. Finally, muscle pH measured 24 h after death was positively correlated with catecholamine levels, an effect related to the catabolism of muscle glycogen by catecholamines released by preslaughter stress, which impairs post-mortem acidification of meat. These results show the importance of a control over stress neuroendocrine systems to increase pork production and product quality, and the value of the genetic approach to reach this goal.     

Carcass composition and meat quality of three different Iberian×Duroc genotype pigs

Carcass composition and meat quality of Longissimus dorsi (LD) and Biceps femoris (BF) muscles from three different Iberian×Duroc genotype pigs were studied: GEN1: ♂ Iberian×♀ Duroc1; GEN2: ♂ Duroc1×♀ Iberian; GEN3: ♂ Duroc2×♀ Iberian. Duroc1 (DU1) were selected for the manufacture of dry-cured meat products while Duroc2 (DU2) were pigs selected for meat production, with high percentages of meat cuts and low carcass fat. Genotype had a significant effect on the differences found while sex had not. GEN2 showed the highest weights at days 180 and 238 of weaning and the highest slaughter weights (day 316) followed by GEN3, while the lowest weights were found in GEN1. GEN3 had well conformed carcasses in comparison with GEN1 and GEN2, since GEN3 showed the highest percentages of ham and loin and the highest weight of loin as well as the lowest back and ham fat thickness. However, the use of DU2 pigs in the cross with Iberian had negative effects on meat quality, as GEN3 gave the worst meat quality in both muscles, postmortem pH, cook and drip loss, and colour and the lowest percentages of intramuscular fat (IMF). In subcutaneous fat (SCF), GEN3 had higher percentages of polyunsaturated fatty acids (PUFA) than GEN2, while GEN2 had higher saturated fatty acids (SFA) levels. In LD, IMF from GEN3 showed the highest percentage of MUFA and PUFA; while the fatty acid profile of GEN2 was more saturated. BF muscle showed similar trends, but not significantly so. On the other hand, few differences were found between reciprocal crosses (GEN1 vs. GEN2). GEN2 showed higher IMF in LD than GEN1, agreeing with their carcass weight. As a result, GEN1 had a fatty acid profile of IMF in the LD that was more unsaturated.     

Quality traits in muscle biceps femoris and back-fat from purebred Iberian and reciprocal Iberian×Duroc crossbred pigs

The present study evaluated the physico-chemical characteristics of muscle biceps femoris and back-fat from purebred Iberian (PBI) pigs and reciprocal crossbred Iberian × Duroc pigs (IB × D pigs: Iberian dams × Duroc sires; D × IB pigs: Duroc dams × Iberian sires). Muscles from PBI pigs contained significantly higher amounts of IMF, heme pigments and iron than those from crossbred pigs. In addition, muscles from PBI pigs were darker (lower L^*-values) and redder (higher a^*-values) and exhibited a more intense colour (higher chroma value) which was closer to the true red axis (lower hue value) than muscles from crossbred pigs. Back-fat from PBI pigs had significantly higher percentages of monounsaturated fatty acids (MUFA) and significantly smaller percentages of polyunsaturated fatty acids (PUFA) than those from crossbred pigs. Regarding the fatty acid profiles of the muscle lipid fractions, the genetic background particularly affected the composition of the polar lipid (PL) fraction. PL in muscles from PBI pigs contained significantly higher proportions of oleic acid and total MUFA and significantly lower amounts of arachidonic acid, certain long-chain PUFA (ω-6 and ω-3 fatty acids) and total amount of PUFA than PL in muscles from crossbred pigs. The results obtained indicate that tissues from PBI pigs would be more suitable for the production of dry-cured meats than those from cross-bred pigs. The position of the dam or the sire in reciprocal Iberian × Duroc crosses had no clear effects on meat quality.     

Effect of the Iberian×Duroc reciprocal cross on productive parameters, meat quality and lipogenic enzyme activities

The aim of this study was to investigate the effect of the Iberian×Duroc reciprocal cross on: (i) productive parameters, (ii) physico-chemical traits of three muscles with different oxidative patterns (Longissimus dorsi, Biceps femoris and Psoas maior) and (iii) lipogenic enzyme activities (glucose-6-phosphate dehydrogenase and malic enzyme) in subcutaneous adipose and muscle tissues. Fourteen Duroc-sired (Duroc♂×Iberian♀) and 14 Iberian-sired castrate male pigs (Iberian♂×Duroc♀) were selected at weaning and were reared until 235 days of age. Iberian-sired pigs had significantly higher weight at slaughter (147.7kg vs. 138.8kg, p<0.05) as well as a greater ham and foreleg weight than Duroc-sired pigs. The fatty acid composition of subcutaneous adipose tissue of Duroc-sired pigs showed a higher percentage of C18:0 (13.21% vs. 14.34%, p<0.05) and a lower percentage of monounsaturated fatty acids (47.79% vs. 46.73%, p<0.05) compared to that from Iberian-sired pigs. Contrary to productive parameters, there were no noticeable differences between reciprocal cross in parameters defining meat quality, although there was a clear muscle effect on such parameters with this effect being significant for most of the traits. No differences were found between reciprocal crosses for glucose-6-phosphate dehydrogenase and malic enzymes activities in both muscular and subcutaneous adipose tissues. Lipogenic enzyme activities were considerably higher in subcutaneous adipose tissue compared to muscles. Glucose-6-phosphate dehydrogenase activity did not differ (p>0.05) between muscles, whereas malic enzyme activity was higher (p<0.05) in Psoas maior compared to Biceps femoris and those were higher than in Longissimus dorsi, which was consistent with the positive correlations (p<0.05) found between malic enzyme activity and traits defining oxidative metabolic type. On the contrary, negative correlations (p<0.05) were found between malic enzyme activity and intramuscular fat content, which could suggest that there are differences among muscles in the ability of depositing fatty acids from other tissues.     

Effect of Iberian×Duroc genotype on dry-cured loin quality

Dry-cured loins from three different pig genotypes were studied: GEN1: ♂ Iberian × ♀ Duroc1, GEN2: ♂ Duroc1 × ♀ Iberian; GEN3: ♂ Duroc2 × ♀ Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The genotype of pigs Duroc1 was selected for the manufacture of dry-cured meat products, while the genotype Duroc2 was selected for meat production. The chemical composition of the dry-cured loins was significantly different, especially the intramuscular fat (IMF) content which was highest in GEN2. Dry-cured loins from GEN3 showed lower CIE a^∗ and chroma values. IMF from GEN2 was more saturated whereas GEN3 had higher percentages of PUFA and MUFA. Loins from GEN3 had higher TBA-RS values (p > 0.05) and hexanal contents. Loins from GEN3 had higher Warner–Bratzler shear force (p > 0.05) and instrumental hardness than those from GEN2, being intermediate in GEN1. Panellists considered that loins from GEN2 were more marbled, more odorous, juicier, sweeter and less salty than loins from GEN3. Therefore, loins from GEN2 had the best quality, followed by GEN1, while GEN3 had the worst quality.     

Phenotypic variations of muscle fibre and intramuscular fat traits in Longissimus muscle of F(2) population Duroc×Berlin Miniature Pig and relationships to meat quality

In Longissimus muscle from a F(2) population of Duroc×Berlin Miniature Pigs, micro-structural fibre traits and fatty acid composition were investigated to calculate correlation coefficients between these traits and meat quality. The animals of the F(2) population exhibited low carcass weight (55.7±11.2 kg), low meat percentage (35.0±8.4%) but a relatively high intramuscular fat content (3.52±1.44%) compared to pure bred animals (F(0)). No unacceptable meat quality was observed. The variation coefficients of carcass composition, muscle fibre traits, and fat traits were high enough to allow the analysis of candidate genes which influence the growth of muscle fibres, fat cells, and meat quality. Phenotypic correlation coefficients between muscle fibre characteristics and meat quality traits were low whereas fatty acid composition and meat quality were more closely related. The correlation coefficients between muscle fibre traits and fatty acid composition ranged from 0.10 to 0.40. The relationship between a low quotient of n-6/n-3 fatty acids in muscle and greater fibre sizes, higher percentages of the oxidative fibre type and higher capillary density was noteworthy indicating good conditions for muscle growth and meat quality.     

The association between acyl-CoA synthetase (ACSL4) polymorphism and intramuscular fat content in (Landrace × Yorkshire) × Duroc pigs

The aim of the study was to check whether different genotypes at acyl-CoA synthetase (ACSL4 locus, SNP G2645A) are associated with pork quality. 132 (Landrace × Yorkshire) × Duroc fatteners were genotyped by originally developed PCR-RFLP method. Upon the slaughter, the samples of longissimus lumborum muscle were taken from each carcass to determine the following parameters: content of water, protein and fat, pH (45 min, 24, 48, 96, and 144 h post mortem), electrical conductivity, drip loss, meat lightness, glycolytic potential, glycogen and lactate contents in meat. Among several associations observed, the highly significant (p<0.01) was found for intramuscular fat (IMF) content. Pigs with genotype GG revealed the highest content of IMF - 2.47%.     

Frequency and behavior of Salmonella and Escherichia coli on whole and sliced jalapeño and serrano peppers

The frequencies of coliform bacteria (CB), thermotolerant coliforms (TC), Escherichia coli, and Salmonella were determined for jalape?o and serrano peppers. In addition, the behavior of four serotypes of Salmonella and three E. coli strains on whole and sliced jalape?o and serrano peppers as well as in blended sauce at 25 ± 2°C and 3 to 5°C was investigated. Chili peppers were collected from markets in the city of Pachuca, Hidalgo, Mexico. CB, TC, E. coli, and Salmonella were detected on serrano peppers in 100, 90, 50, and 10 % of the samples, and on jalape?o peppers in 100, 86, 32, and 12 % of the samples. Concentrations of CB ranged from 3.8 to 7.9 log CFU per serrano sample and from 5.3 to 8.2 log CFU per jalape?o sample, whereas concentrations of TC and E. coli were between < 3 and 1,100 most probable number per serrano and jalape?o samples. On whole serrano and jalape?o peppers stored at 25 ± 2°C or 3 to 5°C, no growth was observed for rifampin-resistant strains of Salmonella and E. coli. After 6 days at 25 ± 2°C, the tested Salmonella serotypes and E. coli strains had decreased from an initial inoculum level of 5 log CFU to 1 and 2.5 log on serrano and jalape?o peppers, respectively, and at 3 to 5°C they decreased to approximately 1.8 and 1.2 log, respectively, on serrano and jalape?o. Both the Salmonella serotypes and E. coli grew on sliced chili peppers and in blended sauce; after 24 h at 25 ± 2°C, both bacteria types had grown to approximately 4 and 5 log CFU on pepper slices and in sauce, respectively. At 3 to 5°C the bacterial growth was inhibited.     

Synthesis and structure–activity relationships and effects of phenylpropanoid amides of octopamine and dopamine on tyrosinase inhibition and antioxidation

Phenylpropanoid amides of octopamine (OA) 1a–1e and dopamine (DA) 2a–2e were synthesised and the structure–activity relationships (SARs) for antioxidant and tyrosinase inhibition activities were analysed. Among synthesised compounds, 2c, which contains two catechol moieties, exhibited the most DPPH radical-scavenging activity (EC₅₀ = 16.2 ± 2.4 μM), and 1d exhibited significant tyrosinase inhibitory activity (IC₅₀ = 5.3 ± 1.8 μM). Interestingly, with the same acid moiety, OA derivatives showed more inhibitory effect on tyrosinase than did compounds derived from DA, whereas DA derivatives were found to have higher antioxidant activity than compounds derived from OA. The relationship between their structures and their potencies, demonstrated in the current study, will be useful for the design of optimal agents.     

Knitting and Embroidery

ITMA ASIA Hall 4 Stand No. B76OTEMAS Hall 5 booth 5001At the 7th otemas the textile machinery manufacturer KarlMayer, together with Nippon Mayer Ltd, will be exhibitingthe latest tricot, Raschel and warping machines at a 360 m～2large exhibition stand in,included will be the HKS 4 EL high-performance tricot machine in a max. working width of 4,572 mm (180″) and gauge E 28. This machine works withelectronic EL ghde bar control system so that a pattern changecan be catried out in a …     

Dyeing and Finishing

Santex -GroupITMA ASIA Hall 5 Stand No. A43The Santex-Group prepares a joint booth:·Santex AG, Tobel/Switzerland, specialized in machines andknow-how for finishing of knitted fabrics·SperottoRimar S.p.A.. Malo/Italy, with machines and plantsfor woven fabrics. especially also for wool·Santex Nonwoven,Tobel/Switzerland, with plant technol-ogy for thermobonding and nonwoven manufacturing·Cavitec AG, Munchwilen/Switzerland, specialized in ma-chines and plants for industrial textil…     

Antibody and cell-mediated immune responses and survival between Holstein and Norwegian Red × Holstein Canadian calves

As an extension of a former study, the objectives of this study were to evaluate purebred Holstein (HO; n = 140) and crossbred Norwegian Red × Holstein (NRFX; n = 142) calves for antibody (AMIR) and cell-mediated immune responses (CMIR) as well as survival. Blood was collected on d 0, 14, and 21, and calves were immunized on d 0 and 14 with type 1 (Candida albicans) and type 2 (hen egg white lysozyme) antigens, which have been shown to induce CMIR and AMIR, respectively. Day 21 background skin-fold measurements of either side of the tail-fold were taken and intradermal injections of test (type 1 antigen) and control (phosphate saline buffer) were administered. Day 23 final skin-fold measurements were taken to assess delayed type hypersensitivity as an indicator of CMIR. Survival data were obtained from CanWest Dairy Herd Improvement. Statistical Analysis System general linear models were used to analyze all immune response and survival data and to determine statistical significance between breeds. Results showed that NRFX had greater primary IgM, IgG, IgG1, and secondary IgG1 antibody response, as well as greater primary IgG1:IgG2 ratio to the type 2 antigen compared with HO. The NRFX also had greater primary IgG1 and IgG2, and secondary IgG2 antibody response as well as greater primary IgG1:IgG2 ratio to the type 1 antigen. The NRFX calves had a tendency toward greater survival from age at immune response testing to calving. No difference was observed between breeds for other secondary antibody response traits or delayed type hypersensitivity. Results indicate NRFX have greater AMIR and therefore may have enhanced defense against extracellular pathogens. This may contribute to increased survival compared with HO. Both breeds, however, likely have similar defense against intracellular pathogens, because no differences in CMIR were observed. In general, these results may suggest that crossbreeding could improve resistance to certain diseases in dairy calves, resulting in decreased input costs to producers for crossbred calves compared with purebred calves. However, more research with larger sample sizes and different breeds should be conducted to confirm these results and obtain a complete picture of the benefits of crossbreeding on immune response traits in calves.     

When and where do dairy cows defecate and urinate?

The accumulation of urine and feces can be responsible for many cow and environmental problems. Despite this, little is known about the factors affecting defecation and urination. In the first experiment, the occurrence of defecation and urination behaviors of 48 lactating Holstein cows was observed [days in milk (DIM) = 144.7 ± 38.0 d, body weight (BW) = 667.1 ± 72.0 kg, parity = 2.8 ± 2.3] in freestalls over 48 h. In the second experiment, defecation and urination by 29 lactating Holstein dairy cows were observed (DIM = 62 ± 22.1 d, BW = 590 ± 70.0 kg, parity = 2 ± 1.3) in another freestall barn over a period of 5 d and related to cow activity and feeding behavior. In both experiments, based on total occurrence of eliminative behaviors, cows mainly defecated (experiment 1: 33.4 ± 2.0%; experiment 2: 42.3 ± 3.1%) and urinated (experiment 1: 28.2 ± 2.5%; experiment 2: 42.7 ± 4.0%) in the feed alley and while occupying a stall (defecation: experiment 1: 28.5 ± 1.0%; experiment 2: 26.2 ± 3.0%; urination: experiment 1: 42.2 ± 1.5%; experiment 2: 39.9 ± 3.8%). Occupying a stall included lying, standing in the stall, or standing with 2 feet in the stall and 2 feet in the alley. In both experiments, differences were found between cows in frequency of defecation (experiment 1: 9.8 ± 4.2/d, range = 3 to 20; experiment 2: 15.4 ± 4.3/d, range = 6 to 36) and in frequency of urination (experiment 1: 7.0 ± 3.1/d, range = 2 to 18; experiment 2: 9.3 ± 2.8/d, range = 3 to 19). Large differences between cows were observed in the frequency of defecation and urination, but these were not correlated with parity, milk production, BW, DIM, or dry matter intake.     

Undesirable and harmful metals in wines—Determination and removal

A method is described for the lowering or removal of the metal content of wines. For this purpose, a chelating material is employed, formed from cellulose functionalized with iminodiacetic acid. Its use allows, first, a preconcentration of metals present at trace levels and, secondly, a lowering or removal of undesirable metals. Possible matrix effects, both by organic and inorganic components, have been considered and allowed for in the analytical determination.     

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sizes more on the regulation of authentication and trade mark, pays more attention to methods of food eating, and concerns the differences among eaters more. Also, they differ rather obviously in public administration.“ Food quality”, a definition of“ degree”, means the degree of food quality, including both high-class food and low-grade food. Bu“tfood safety”is an“ absolute” definition, meaning that there is no acute or chronic danger in the food.“ Food sanitary” is also an“ absolute” definition. The opinion h