Epidermal and Melanocitic Tumors in Dogs and Cats: a Review

Skin is the organ-barrier which assures the isolation and the protection of the organism, but in the same time, it is vulnerable because of its continuous exposure to various environmental factors. Unfortunately, the prevalence of skin cancer in pet animals continues to rise. Several studies have been conducted with the purpose of establishing incidence rates of skin cancer in pets, revealing that regarding dogs, tumors of the skin are the most common, accounting for approximately 30% of all tumors. Similarly, skin tumors in cats are very often diagnosed, accounting for approximately 25% of all tumors (Meuten, 2012; Withrow and Vail, 2007).Considering the importance of deepening the studies related to skin cancer in dogs and cats, this review aims to emphasize the most common types of epidermal and melanocytic neoplastic lesions, highlighting their prevalence, the associated factors, the gross morphology and the histological features

An Overview of Specific Pathogens in Goat Mastitis

Goat milk ranks fourth in terms of global milk production and lately it has become increasingly popular among consumers. Unfortunately, mastitis is one of the most common diseases that affects dairy goats, with serious economic consequences and food safety matters. The prevalence of clinical mastitis is lower than 5% and the main aetiological agent is S. aureus. On the other hand, the prevalence of subclinical mastitis is between 5-30%, with coagulase negative staphylococci (CNS) representing the most often isolated microorganisms.The aim of this paper is to highlight the main aspects regarding the aetiology of goat mastitis, as well as the importance of the milk somatic cell count (MSCC) in the diagnosis process. Although the inflammation of the mammary gland in goats is not as frequently diagnosed compared to cow mastitis, there are several aspects worth discussing in order to fully understand the pathogenesis of intramammary infections

Comparative Study of the Antioxidants Compounds in Fresh and Thermally Processed Tomatoes Juice

The purpose of our study was to determine the influences of thermal processing of tomato juice, in a manner similar to that commonly used in traditional cuisine, on the concentration of antioxidant compounds: total carotenoid and their profile; concentration of lycopene; concentration of ascorbic acid and total polyphenols. The boiling of tomato juice resulted in a significant increase in the concentration of total carotenoids and lycopene. No statistically significant differences in total carotenoids and lycopene content occurred depending on the boiling time. In fresh juice, ascorbic acid had average values of 20.73 mg /100g and significant decreased depending on the boiling time. Processing of tomato juice by boiling for 15 minutes or 30 minutes causes a slight increase in the concentration of phenols. The results obtained in this study have shown that, in the case of tomato juice, cooking by boiling determines the decrease of ascorbic acid concentration, but on the other hand makes the carotenoids and phenolic compounds more available, thus being nutritionally beneficial