Concentrations of Fat, Protein, Lactose, Macro and Trace Minerals in Alpaca Colostrum and Milk at Different Lactation Stages

Although alpacas are not used for milk production a detailed knowledge on the composition of the colostrum and milk is needed for development of colostrum and milk replacers. The aim of the present study was to measure the concentration of fat, protein, lactose, and minerals in alpaca colostrum and milk. Colostrum samples were taken daily over four days after parturition from 20 multiparous alpaca mares. Milk samples were obtained monthly, during the first four months of lactation from 17 alpacas. Composition of colostrum and milk differed in numerous indicators. The concentrations of fat and lactose increased from day 1 (0.5%, 4.0%) to day 4 (5.3%, 5.0%), protein decreased from 20.4% on day 1 to 8.3% on day 4. In milk these three indicators did not change during the lactation. Minerals have been little studied in alpaca colostrum and milk in the past, many of which had the highest concentrations in colostrum immediately after birth. The results of the present study do not support that goat’s milk is the preferred substitute for feeding crias. This study contributes to the knowledge of the composition of alpaca colostrum and milk which can be of particular use in developing replacers

New loci associated with birth weight identify genetic links between intrauterine growth and adult height and metabolism.

Birth weight within the normal range is associated with a variety of adult-onset diseases, but the mechanisms behind these associations are poorly understood. Previous genome-wide association studies of birth weight identified a variant in the ADCY5 gene associated both with birth weight and type 2 diabetes and a second variant, near CCNL1, with no obvious link to adult traits. In an expanded genome-wide association meta-analysis and follow-up study of birth weight (of up to 69,308 individuals of European descent from 43 studies), we have now extended the number of loci associated at genome-wide significance to 7, accounting for a similar proportion of variance as maternal smoking. Five of the loci are known to be associated with other phenotypes: ADCY5 and CDKAL1 with type 2 diabetes, ADRB1 with adult blood pressure and HMGA2 and LCORL with adult height. Our findings highlight genetic links between fetal growth and postnatal growth and metabolism

Collins and Sivers asymmetries in muonproduction of pions and kaons off transversely polarised protons

Measurements of the Collins and Sivers asymmetries for charged pions and charged and neutral kaons produced in semi-inclusive deep-inelastic scattering of high energy muons off transversely polarised protons are presented. The results were obtained using all the available COMPASS proton data, which were taken in the years 2007 and 2010. The Collins asymmetries exhibit in the valence region a non-zero signal for pions and there are hints of non-zero signal also for kaons. The Sivers asymmetries are found to be positive for positive pions and kaons and compatible with zero otherwise. © 2015

Mikrobiologische Qualität von Fleischerzeugnissen aus ökologischer Produktion

Streichfähige Rohwürste (n = 80) und vorverpackte Aufschnitte erhitzter Fleischerzeugnisse (n = 108) aus ökologischer Produktion mit deutschlandweiter Vermarktung wurden auf produktrelevante Mikroorganismen untersucht. Die Ergebnisse zeigen bezüglich der Mikroflora keine auffallenden Unterschiede zwischen ökologisch und konventionell hergestellten Fleischerzeugnissen. Aus dem Verzicht auf Nitrit bei der Herstellung der Ökoprodukte ergab sich somit kein erkennbar höheres mikrobiologisches Risiko. Keine der Proben überschritt den zulässigen Grenzwert für Listeria monocytogenes. Salmonellen und STEC waren bei den Rohwurstproben nicht nachweisbar. Die Keimzahl Koagulase-positiver Staphylokokken und der Enterobacteriaceae (EBC) waren bei 5 bzw. 23% der Proben erhöht (> 103 KbE/g). Vier von fünf Herstellerbetrieben produzierten ihre Rohwürste unter Einsatz von Starterkulturen. Bei den Aufschnittwaren erreichten die Milchsäurebakterien, ähnlich wie bei konventionellen Erzeugnissen, nach längerer Kühllagerung in der Mehrzahl der Fälle hohe Keimzahlen, die bei bestimmten Produkten zu einer extremen Säuerung (pH < 5,0) führten. Die dominanten Milchsäurebakterien (MSB) waren fast immer Lactobacillus sakei, gefolgt von Lactobacillus curvatus und Leuconostoc carnosum. Große Streuungen der Keimgehalte der MSB (< 102 bis < 108 KbE/g) bei 1 bis 5 Tage gelagerten Proben sowie der EBC (< 100 bis 107 KbE/g), dominert durch Serratia, Pantoea und Enterobacter spp. am Ende der angegebenen Mindesthaltbarkeitsdauer weisen auf ungelöste Rekontaminationsprobleme beim Aufschneiden und Verpacken hin

Effect of Sodium Chloride, Sodium Nitrite and Sodium Nitrate on the Infectivity of Hepatitis E Virus

Hepatitis E virus (HEV) infection can cause acute and chronic hepatitis in humans. The zoonotic HEV genotype 3, which is highly prevalent in Europe, is mainly transmitted by consumption of raw meat and raw meat products produced from infected pigs or wild boars. High salt concentrations represent an important measure to preserve meat products and to inactivate foodborne pathogens. Here, an HEV preparation in phosphate-buffered saline (PBS) was subjected to different salt concentrations and the remaining infectivity was measured in a cell culture assay. Treatments with up to 20% sodium chloride for 24 h at 23 °C, with and without addition of 0.015% sodium nitrite or 0.03% sodium nitrate, did not lead to virus inactivation as compared to PBS only. Conditions usually applied for short-term and long-term fermented raw sausages were simulated by incubation at 22 °C for up to 6 days and at 16 °C for up to 8 weeks, respectively. Only 2% sodium chloride with 0.015% sodium nitrite showed a weak (&amp;lt; 1 log₁₀), but significant, infectivity reduction after 2 and 4 days as compared to PBS only. Addition of 2% sodium chloride and 0.03% sodium nitrate showed a slight, but not significant, decrease in infectivity after 2 and 8 weeks as compared to PBS only. In conclusion, HEV is highly stable at high salt concentrations and at salt conditions usually applied to preserve raw meat products

Physical Methods for the Decontamination of Meat Surfaces

&lt;jats:title&gt;Abstract&lt;/jats:title&gt;&lt;jats:sec&gt; &lt;jats:title&gt;Purpose of Review&lt;/jats:title&gt; &lt;jats:p&gt;The market for minimally processed products is constantly growing due to consumer demand. Besides food safety and increased shelf life, nutritional value and sensory appearance also play a major role and have to be considered by the food processors. Therefore, the purpose of the review was to summarize recent knowledge about important alternative non-thermal physical technologies, including both those which are actually applied (e.g. high-pressure processing and irradiation) and those demonstrating a high potential for future application in raw meat decontamination (e.g. pulsed light UV-C and cold plasma treatment). The evaluation of the methods is carried out with respect to efficiency, preservation of food quality and consumer acceptance.&lt;/jats:p&gt; &lt;/jats:sec&gt;&lt;jats:sec&gt; &lt;jats:title&gt;Recent Findings&lt;/jats:title&gt; &lt;jats:p&gt;It was evident that significantly higher bacterial reductions are achieved with gamma-ray, electron beam irradiation and high pressure, followed by pulsed light, UV-C and cold plasma, with ultrasound alone proving the least effective. As a limitation, it must be noted that sensory deviations may occur and that legal approvals may have to be applied for.&lt;/jats:p&gt; &lt;/jats:sec&gt;&lt;jats:sec&gt; &lt;jats:title&gt;Summary&lt;/jats:title&gt; &lt;jats:p&gt;In summary, it can be concluded that physical methods have the potential to be used for decontamination of meat surfaces in addition to common hygiene measures. However, the aim of future research should be more focused on the combined use of different technologies to further increase the inactivation effects by keeping meat quality at the same time.&lt;/jats:p&gt; &lt;/jats:sec&gt

Concentrations of Fat, Protein, Lactose, Macro and Trace Minerals in Alpaca Colostrum and Milk at Different Lactation Stages

Although alpacas are not used for milk production a detailed knowledge on the composition of the colostrum and milk is needed for development of colostrum and milk replacers. The aim of the present study was to measure the concentration of fat, protein, lactose, and minerals in alpaca colostrum and milk. Colostrum samples were taken daily over four days after parturition from 20 multiparous alpaca mares. Milk samples were obtained monthly, during the first four months of lactation from 17 alpacas. Composition of colostrum and milk differed in numerous indicators. The concentrations of fat and lactose increased from day 1 (0.5%, 4.0%) to day 4 (5.3%, 5.0%), protein decreased from 20.4% on day 1 to 8.3% on day 4. In milk these three indicators did not change during the lactation. Minerals have been little studied in alpaca colostrum and milk in the past, many of which had the highest concentrations in colostrum immediately after birth. The results of the present study do not support that goat’s milk is the preferred substitute for feeding crias. This study contributes to the knowledge of the composition of alpaca colostrum and milk which can be of particular use in developing replacers

Concentrations of Fat, Protein, Lactose, Macro and Trace Minerals in Alpaca Colostrum and Milk at Different Lactation Stages

Although alpacas are not used for milk production a detailed knowledge on the composition of the colostrum and milk is needed for development of colostrum and milk replacers. The aim of the present study was to measure the concentration of fat, protein, lactose, and minerals in alpaca colostrum and milk. Colostrum samples were taken daily over four days after parturition from 20 multiparous alpaca mares. Milk samples were obtained monthly, during the first four months of lactation from 17 alpacas. Composition of colostrum and milk differed in numerous indicators. The concentrations of fat and lactose increased from day 1 (0.5%, 4.0%) to day 4 (5.3%, 5.0%), protein decreased from 20.4% on day 1 to 8.3% on day 4. In milk these three indicators did not change during the lactation. Minerals have been little studied in alpaca colostrum and milk in the past, many of which had the highest concentrations in colostrum immediately after birth. The results of the present study do not support that goat’s milk is the preferred substitute for feeding crias. This study contributes to the knowledge of the composition of alpaca colostrum and milk which can be of particular use in developing replacers

Immunoglobulin G Concentrations in Alpaca Colostrum during the First Four Days after Parturition

During the first days after parturition, mammalian milk (colostrum) is specifically formulated to nourish newborns. Immunoglobulins are a particularly important component for newborn New World camelids, as their immune system is almost totally dependent on the intestinal transfer of colostral immunoglobulins to acquire passive immunity. In this study, colostrum samples were collected from 20 alpaca mares in the first four days after parturition and analyzed for their immunoglobulin concentration. Sampling started on the day of parturition. The associations of immunoglobulins with other components were determined. The immunoglobulin G (IgG) concentrations decreased significantly within the first four days after parturition. The correlation coefficients between IgG content and the content of various minerals were significant but variable. The correlation between IgG content and fat and lactose content was negative but between IgG content and protein content was highly positive. This strong association could be used for a brief estimation of the IgG content of the colostrum based on the measured protein concentration. The results of the present study can be used for the development of colostrum replacers where motherless rearing is required. Abstract Colostrum provides the newborn with nutrients and immunoglobulins. Immunoglobulins and their intestinal transfer play a major role in the immune system of neonates since they are born agammaglobulinemic. In this study immunoglobulin G (IgG) content was determined in alpaca colostrum and the correlations of the IgG concentration by fat, protein, lactose and minerals were calculated. Colostrum samples were collected daily from 20 multiparous alpaca mares during the first four days after parturition. The IgG concentrations were determined by radial immunodiffusion using a Camelid IgG Test Kit. The IgG concentration decreased significantly from 26,319 mg/dL on day 1 to 3848.8 mg/dL on day 4. There were significant correlations between IgG concentration and the other components of the colostrum. While the correlations between IgG and fat (r = −0.69, p ≤ 0.001) and lactose (r = −0.64, p ≤ 0.001) were negative, the correlations with protein (r = 0.91, p ≤ 0.001), magnesium (r = 0.86, p ≤ 0.001) and cobalt (r = 0.87, p ≤ 0.001) were strongly positive. Due to the strong association, the colostrum protein concentration could be used for a brief estimation of the IgG content