Biomechanical assessment and clinical analysis of different intramedullary nailing systems for oblique fractures

The aim of this study is to evaluate the fracture union or non-union for a specific patient that presented oblique fractures in tibia and fibula, using a mechanistic-based bone healing model. Normally, this kind of fractures can be treated through an intramedullary nail using two possible configurations that depends on the mechanical stabilisation: static and dynamic. Both cases are simulated under different fracture geometries in order to understand the effect of the mechanical stabilisation on the fracture healing outcome. The results of both simulations are in good agreement with previous clinical experience. From the results, it is demonstrated that the dynamization of the fracture improves healing in comparison with a static or rigid fixation of the fracture. This work shows the versatility and potential of a mechanistic-based bone healing model to predict the final outcome (union, non-union, delayed union) of realistic 3D fractures where even more than one bone is involved

Effect of the pre-slaughter logistic chain on meat quality of lambs

A total of 144 lambs were sampled in a 3 × 2 × 2 factorial design, testing three residence (stay) times at a pre-slaughter classification centre (0, 7, and 28 days) and two seasons (summer and winter), with two replicates in each season. Meat from the longissimus dorsi was analysed in terms of pH, WHC, texture, colour (L∗a∗b∗, chroma and hue) and carcass bruising. Stay time had a significant effect (p \u3c 0.001) on meat texture, while season had a significant effect (p \u3c 0.001) on all variables analysed. Overall, stay time had less effect on meat quality than season and the interaction between treatments was not significant. Meat from lambs slaughtered in winter had some dark-cutting characteristics, with darker colour, higher ultimate pH, tougher meat and lower press juice. In conclusion, pre-slaughter classification and season are sources of stress for lambs and affect meat quality traits

Effect of the pre-slaughter logistic chain on meat quality of lambs

A total of 144 lambs were sampled in a 3 × 2 × 2 factorial design, testing three residence (stay) times at a pre-slaughter classification centre (0, 7, and 28 days) and two seasons (summer and winter), with two replicates in each season. Meat from the longissimus dorsi was analysed in terms of pH, WHC, texture, colour (L∗a∗b∗, chroma and hue) and carcass bruising. Stay time had a significant effect (p \u3c 0.001) on meat texture, while season had a significant effect (p \u3c 0.001) on all variables analysed. Overall, stay time had less effect on meat quality than season and the interaction between treatments was not significant. Meat from lambs slaughtered in winter had some dark-cutting characteristics, with darker colour, higher ultimate pH, tougher meat and lower press juice. In conclusion, pre-slaughter classification and season are sources of stress for lambs and affect meat quality traits

Effect of slaughter age on meat quality of Chamarito lambs

Chamarito lamb was recognized as a quality brand in Spain in April 2010 and this meat is highly appreciated in the local market, but little is known about how a short fattening period may affect final product quality. Twenty lambs, ten from the Ternasco category and ten from the suckling lamb category, were slaughtered and their carcass characteristics compared. All animals were weighed at birth, weaning and before slaughter, and average daily gain was calculated. Cold carcasses were weighed and bruising score, carcass conformation and carcass fatness were noted. The left back of each carcass was separated for dissection. The meat pH, cooking and thawing losses, texture, colour and fatty acid composition were measured on M. longissimus samples. Production traits and meat quality variables were analysed fitting a one-way model with the fixed effect of mean lamb age at harvest. The conformation and degree of fatness of Ternasco-type lambs was not significantly different from suckling lambs but the pH values 24.00 hours post-mortem in muscle (pHult) of the former was slightly higher. The fatty acid profile of suckling lambs was more suitable for a healthy human diet

Effect of Dietary Grape Pomace and Seed on Ewe Milk and Meat Quality of Their Suckling Lambs

The effect of wine by-products in the feeding of ewes on fatty acid composition of milk and meat of their suckling lambs and the sensory quality of the meat was investigated. Forty-two ewes were fed during the second half of gestation and lactation one out of three treatments: a control diet based on a commercial concentrate and two concentrates supplemented with either 10% grape pomace or 5% grape seed. In addition, all animals had ad libitum access of Lucerne chaff. The control group showed lower concentration of saturated fatty acids (mainly in short and medium chain) and higher monounsaturated fatty acids (mainly oleic acid) in the milk fat, being the total polyunsaturated fatty acids unchanged. However, this variation was not reflected in the meat of the suckling lambs, where only few differences in individual fatty acids were found, such as linoleic acid being highest in the pomace treatment. Spicy and metallic flavours were increased in the wine by-products groups, but overall liking was not affected. The by-products added to the diets may be a good way to reduce costs on feeding and waste, but they were not able to provide a healthier fatty acid profile, neither in milk nor in the meat of the suckling lambs