Fast Positive Feedback Between the Adrenocortical Stress Response and a Brain Mechanism Involved in Aggressive Behavior.

Aggressive behavior induces an adrenocortical stress response, and sudden stressors often precipitate violent behavior. Experiments in rats revealed a fast, mutual, positive feedback between the adrenocortical stress response and a brain mechanism controlling aggression. Stimulation of the aggressive area in the hypothalamus rapidly activated the adrenocortical response, even in the absence of an opponent and fighting. Hypothalamic aggression, in turn, was rapidly facilitated by a corticosterone injection in rats in which the natural adrenocortical stress response was prevented by adrenalectomy. The rapidity of both effects points to a fast, mutual, positive feedback of the controlling mechanisms within the time frame of a single conflict. Such a mutual facilitation may contribute to the precipitation and escalation of violent behavior under stressful conditions. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Interactions between simultaneously activated behavioral systems in the rat.

Interactions between electrically induced attack and teeth-chattering from 1 electrode and grooming from another were examined in male albino rats. The interaction between electrically induced attacks and deprivation-induced feeding, as well as the effect of food deprivation on attack, was also studied. Results indicate that attack appears to be a dominant response, for it suppressed grooming and feeding at a low level of activation. On the other hand, it was not affected by simultaneously induced grooming or feeding. However, food deprivation decreased the threshold for attack, leaving attack latency, attack form, or bite targets unaffected. Teeth-chattering, suggested to be related to attack and flight, was also a dominant response. Results suggest that interactions between behavioral systems are in favor of the systems that must act acutely on activation in order to survive. Apparently, the regulations governing these interactions are represented in the functional organization of the brain. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

Flavour development and overall eating quality of pan-fried pork chops of longissimus dorsi from eight different raw meat qualities aged for 4 and 15 days were assessed by a trained sensory panel. The raw meat qualities were obtained through combinations of strategic feeding/fasting (control vs. low glycogen concentration), slaughter live-weight (84kg vs. 110kg), and gender (female vs. castrate). The flavour development was investigated for possible correlation with the concentrations of selected individual flavour precursors present in the raw meat: monosaccharides, IMP and degradation products, fatty acids, lactate and thiamine. Differences in precursor concentrations between the raw meat qualities were observed with feeding/fasting and ageing as the main factors with the largest influence of all experimental factors. However, the concentrations of the precursors could not explain the differences in sensory perception of the pan-fried pork chops. Overall, the differences were small.     

Multi-criteria optimization of large composite parts

The objective of the current study is the optimization of the structure and manufacturing processes of large composite plastic parts. The main attention is paid to strengthening of plastic preformed shell by adding variable thickness glass–fiber composite layers and optimizing the material concentrations of the reinforcement layer. The final properties of the part are determined by minimizing the cost and production time simultaneously. The multistage optimization procedure has been applied. According to this approach, the solution of the posed optimization problem has been decomposed into FEA (including free size optimization), meta-modeling and global optimization. Multiple criteria analysis (MCA) is used for evaluating decision options against multiple criteria. Search for global optimum has been performed using of genetic algorithm. The solution has been implemented in MATLAB code. The product family of the composite plastic bathtub, together with the derivate products and their production technologies, is designed using proposed methodology.     

Decomposition method for solving optimal material orientation problems

The strain energy density is considered as a measure of the stiffness/flexibility of the composite structure. A methodology for determining the stationary points of the strain energy density in anisotropic solids is developed. The methodology proposed is based on new problem formulation, derivation and analysis of optimality conditions, and decomposition method. The optimal material orientation problem is formulated in terms of strains. The optimality conditions derived cover different material symmetries, linear and also some non-linear material models. The complexity analysis of the optimality conditions has been performed. The proposed approach allows to divide the solution of the optimal material orientation problem into less complicated subtasks.     

Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality

Flavour development and overall eating quality of pork semimembranosus were investigated with regard to different raw meat qualities (feeding/fasting strategy; control/low glycogen level, gender; castrate/female, slaughter live-weight; 84 kg/110 kg) combined with frying temperature (150 °C/240 °C). It was further investigated whether the precursor levels of glycogen, IMP, inosine, and hypoxanthine in the raw meat were correlated to the raw meat quality and fried/grilled attributes. Pork schnitzels were fried on a pan (155 °C) or grill–pan (240–250 °C) to a core temperature of 70 °C. Frying temperature was the one factor with greatest influence on the sensory attributes, and pan-grilled schnitzels had significantly higher scores in fried/grilled attributes regardless of meat quality compared to pan-fried schnitzels. Texture was not appreciably influenced by any treatment. There was no correlation between precursor levels and raw meat qualities or fried sensory attributes. Gender and slaughter live-weight had no pronounced influence on flavour and overall eating quality.     

A time-structured analysis of hypothalamically induced increases in self-grooming and activity in the rat.

Stressors and different manipulations of the paraventricular nucleus of the hypothalamus (PVH) increase self-grooming in the rat. To assess the effect of these PVH manipulations on the timing of grooming in relation to other ongoing behavior, the authors describe these behavioral responses by a time-structured model. The authors show the following: (a) Behavior in each treatment group can be described by a semi-Markov model. Effects of treatments can be described as changes in the parameters of this model, which reflect the tendencies to start and stop grooming and other activities. (b) The PVH manipulations increase self-grooming by increasing the tendencies to start grooming or by extending the period during which grooming occurs. (c) Grooming responses are accompanied by an increase in activity. (d) Different PVH manipulations change the temporal structure of behavior differentially, suggesting that distinct mechanisms within the PVH are involved in the precise timing of grooming in relation to other activities. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Impacts of a weir and power station on downstream migrating Atlantic salmon smolts in a German river

Weirs are barriers built across rivers for a wide range of other purposes than hydropower production. Like hydropower installations, weirs can negatively impact fish migrations. Downstream migration and mortality of Atlantic salmon smolts were studied during passage of a weir and power station by tagging 227 smolts with radio transmitters. Extra loss of smolts due to the weir and adjacent reservoir was 5.2%. Mortality was likely related to physical damage imposed to the smolts and/or increased predation risk. Extra loss of smolts did not differ between the weir and the power station (7.2%). Migration speeds were reduced at the power station but not at the weir. We conclude that mortality at one power station site may differ considerably among years, because the mortality was more than four times higher in a previous year than in this study. Increased river discharge seemed to decrease mortality and increase migration speeds at the power station.     

Significance of fat supplemented diets on pork quality - Connections between specific fatty acids and sensory attributes of pork

The influence of two diets with different fatty acid compositions has been studied with regard to overall pork quality and significance of specific fatty acids on sensory attributes in fried chops and oven roasts. Twenty castrates and 20 females were in a balanced experimental set-up fed with a standard diet supplemented with α-tocopherol (200mg/kg feed) where the fat source was either 3% of palm oil or 3% rapeseed oil. After slaughter, despite differences in lipid composition and sensory attributes, no significant difference in overall meat quality parameters and flavour precursors was found. Comparison of the two diets showed that supplementation with rapeseed oil resulted in a significantly higher content of C18:3n-3 (polar lipid (PL), neutral lipid (NL)), C18:2n-6c (NL) and C20:2 (NL) in LD and C18:1n-9c, C18:2n-6c, C18:3n-3, C20:3n-3, C22:5n-3 in backfat, while supplementation with palm oil resulted in a higher content of C16:0 (NL), C16:1 (PL), C18:1n-9t (NL) in LD and C16:0, C17:0, C18:0, C16:1, C20:4n-6 in backfat. A positive and significant correlation between the contents of C18:2n-6c, C20:3n-6 in the PL fraction and the sensory attributes fried meat odour and sweet odour were found in fried pork chops from female pigs. Likewise, positive correlations were seen between the content of C18:1n-9c in the PL fraction and sensory attributes such as sourish odour, piggy odour and piggy flavour in whole oven roasts. These data substantiate the view that specific fatty acids in the PL fraction influences flavour attributes in pork.     

The effect of a muscle-glycogen-reducing finishing diet on porcine meat and fat colour

The objective of the present study was to elucidate the significance of a muscle-glycogen-reducing finishing diet containing a high ratio of rapeseed and grass meal on fat colour and pork colour compared with a control diet. Pork colour was determined as the extent of blooming of M. longissimus dorsi (LD) and M. semimembranosus (SM) after 1, 2, 4, 8 and 15 days of aging, while fat colour was measured on back fat and stripped bacon the day after slaughter. The muscle-glycogen-reducing diet significantly decreased the glycogen content measured 1min after slaughter in LD. This was reflected as decrease in early post-mortem temperature, as well as a tendency to higher initial pH in both muscles. Moreover ultimate pH was significantly higher in LD from strategically fed pigs compared to the control group and the same tendency was found in SM. Independent of muscle and time of aging, the colour of bloomed pork from pigs fed the control diet had higher chroma and L(?), a(?) and b(?) values compared with pork from the pigs fed the muscle-glycogen-reducing diet with the effect being most pronounced in LD. This can be explained by the slightly higher pH(45min) in the muscles from the pigs fed the muscle-glycogen-reducing finishing diet, which sustain the metmyoglobin reductase activity and the oxygen consumption potential in the muscle and hereby minimise the degree of blooming. The more pronounced influence of the experimental diet on the degree of blooming in LD compared to SM may be explained by the lower T(45min) in LD, which minimise denaturation of the enzymatic processes. This clearly shows that the diet composition can be used to control the extent of blooming in pork. Finally, despite the high content of grass meal in the muscle-glycogen-reducing finishing diet, this diet had negligible influence on the colour of the back fat and stripped bacon fat.