Physicochemical Characteristics and Lipid Oxidation of Chicken Inner Fillets Subjected to Different Thermal Processing Types

ABSTRACT The objective of this study was to evaluate the effects of different types of thermal processing on the physiochemical characteristics and lipid oxidation of chicken inner fillets. The study was divided into three assays. In the first assay, 50 chicken inner fillets were divided into five treatments, totaling 10 samples per treatment. Treatments consisted in cooking in water bath, electric oven, microwave oven, deep frying, or grilling. The analyzed variables were: cooking weight loss (CWL) and lipid oxidation determined by thiobarbituric acid reactive substances (TBARS). In the second assay, 50 chicken inner fillets were divided into five treatments, totaling 10 samples per treatment. Each treatment consisted of the same cooking methods applied in the first assay, and storage for 48 hours under refrigeration and reheating in a microwave oven. The variable analyzed in the second assay was lipid oxidation (TBARS). In the third assay, 30 samples of chicken inner fillets were subjected to one, four and eight freeze-thaw cycles, after which meat pH, myofibrillar fragmentation index (MFI), water retention capacity (WRC), and lipid oxidation (TBARS) were determined. Chicken inner fillets submitted to deep frying and cooked in a microwave oven presented greater lipid oxidation than the other cooking methods, and deep frying resulted in the highest cooking weight loss. Reheating chicken inner fillets in a microwave oven caused the highest meat lipid oxidation. Increasing the number of freeze-thaw cycles increases the pH, MFI, WRC and TBARS values of chicken inner fillets

Pooled analysis of WHO Surgical Safety Checklist use and mortality after emergency laparotomy

Background The World Health Organization (WHO) Surgical Safety Checklist has fostered safe practice for 10 years, yet its place in emergency surgery has not been assessed on a global scale. The aim of this study was to evaluate reported checklist use in emergency settings and examine the relationship with perioperative mortality in patients who had emergency laparotomy. Methods In two multinational cohort studies, adults undergoing emergency laparotomy were compared with those having elective gastrointestinal surgery. Relationships between reported checklist use and mortality were determined using multivariable logistic regression and bootstrapped simulation. Results Of 12 296 patients included from 76 countries, 4843 underwent emergency laparotomy. After adjusting for patient and disease factors, checklist use before emergency laparotomy was more common in countries with a high Human Development Index (HDI) (2455 of 2741, 89.6 per cent) compared with that in countries with a middle (753 of 1242, 60.6 per cent; odds ratio (OR) 0.17, 95 per cent c.i. 0.14 to 0.21, P <0001) or low (363 of 860, 422 per cent; OR 008, 007 to 010, P <0.001) HDI. Checklist use was less common in elective surgery than for emergency laparotomy in high-HDI countries (risk difference -94 (95 per cent c.i. -11.9 to -6.9) per cent; P <0001), but the relationship was reversed in low-HDI countries (+121 (+7.0 to +173) per cent; P <0001). In multivariable models, checklist use was associated with a lower 30-day perioperative mortality (OR 0.60, 0.50 to 073; P <0.001). The greatest absolute benefit was seen for emergency surgery in low- and middle-HDI countries. Conclusion Checklist use in emergency laparotomy was associated with a significantly lower perioperative mortality rate. Checklist use in low-HDI countries was half that in high-HDI countries.Peer reviewe

Global variation in anastomosis and end colostomy formation following left-sided colorectal resection

Background End colostomy rates following colorectal resection vary across institutions in high-income settings, being influenced by patient, disease, surgeon and system factors. This study aimed to assess global variation in end colostomy rates after left-sided colorectal resection. Methods This study comprised an analysis of GlobalSurg-1 and -2 international, prospective, observational cohort studies (2014, 2016), including consecutive adult patients undergoing elective or emergency left-sided colorectal resection within discrete 2-week windows. Countries were grouped into high-, middle- and low-income tertiles according to the United Nations Human Development Index (HDI). Factors associated with colostomy formation versus primary anastomosis were explored using a multilevel, multivariable logistic regression model. Results In total, 1635 patients from 242 hospitals in 57 countries undergoing left-sided colorectal resection were included: 113 (6·9 per cent) from low-HDI, 254 (15·5 per cent) from middle-HDI and 1268 (77·6 per cent) from high-HDI countries. There was a higher proportion of patients with perforated disease (57·5, 40·9 and 35·4 per cent; P < 0·001) and subsequent use of end colostomy (52·2, 24·8 and 18·9 per cent; P < 0·001) in low- compared with middle- and high-HDI settings. The association with colostomy use in low-HDI settings persisted (odds ratio (OR) 3·20, 95 per cent c.i. 1·35 to 7·57; P = 0·008) after risk adjustment for malignant disease (OR 2·34, 1·65 to 3·32; P < 0·001), emergency surgery (OR 4·08, 2·73 to 6·10; P < 0·001), time to operation at least 48 h (OR 1·99, 1·28 to 3·09; P = 0·002) and disease perforation (OR 4·00, 2·81 to 5·69; P < 0·001). Conclusion Global differences existed in the proportion of patients receiving end stomas after left-sided colorectal resection based on income, which went beyond case mix alone

Influence of delayed placement and dietary lysine levels on small intestine morphometrics and performance of broilers

This experiment studied the influence of delayed placement (HI) and digestible lysine level (DL) on the morphometrics of the intestinal mucosa and on the performance of broilers. A total number of 1,705 Cobb 500 male chicks were used in a completely randomized experimental design in a factorial arrangement with four HI (12, 24, 36 and 48h), and two DL level in the starter diet (1.143 and 1.267%), with four replicates and 55 birds per experimental unit. The amino acids methionine-cystine, threonine, and tryptophan were balanced according to the ideal protein (IP) concept. Small intestine morphometrics was evaluated using histology slides of the duodenum and jejunum. There was no interaction between HI and DL levels for any of the studied parameters. The 1.143% level of DL promoted better performance results at 21 and 42 days of age, as well as higher duodenum and jejunum crypt depth, and duodenum villi height at 21 days of age. HI negatively influenced the morphometrics of the small intestine during the starter phase, and the performance of broilers up to 42 days of age. There was no effect of the treatments on yolk sac utilization or abdominal fat percentage. It was concluded that the use of 1.143% DL and HI of 12 hours promoted better development of the small intestine mucosa up to 21 days of age, and broiler performance at market age

Physicochemical Characteristics and Lipid Oxidation of Chicken Inner Fillets Subjected to Different Thermal Processing Types

ABSTRACT The objective of this study was to evaluate the effects of different types of thermal processing on the physiochemical characteristics and lipid oxidation of chicken inner fillets. The study was divided into three assays. In the first assay, 50 chicken inner fillets were divided into five treatments, totaling 10 samples per treatment. Treatments consisted in cooking in water bath, electric oven, microwave oven, deep frying, or grilling. The analyzed variables were: cooking weight loss (CWL) and lipid oxidation determined by thiobarbituric acid reactive substances (TBARS). In the second assay, 50 chicken inner fillets were divided into five treatments, totaling 10 samples per treatment. Each treatment consisted of the same cooking methods applied in the first assay, and storage for 48 hours under refrigeration and reheating in a microwave oven. The variable analyzed in the second assay was lipid oxidation (TBARS). In the third assay, 30 samples of chicken inner fillets were subjected to one, four and eight freeze-thaw cycles, after which meat pH, myofibrillar fragmentation index (MFI), water retention capacity (WRC), and lipid oxidation (TBARS) were determined. Chicken inner fillets submitted to deep frying and cooked in a microwave oven presented greater lipid oxidation than the other cooking methods, and deep frying resulted in the highest cooking weight loss. Reheating chicken inner fillets in a microwave oven caused the highest meat lipid oxidation. Increasing the number of freeze-thaw cycles increases the pH, MFI, WRC and TBARS values of chicken inner fillets

Trace Mineral Sources and Rosemary Oil in the Diet of Brown Laying Hens: Egg Quality and Lipid Stability

ABSTRACT Two experiments were carried out to evaluate the effects of rosemary oil (RO) and trace mineral sources (MS) on the internal quality and lipid stability of brown layer eggs. The treatments consisted of diets supplemented with two trace mineral sources (inorganic or organic) and three levels (0, 100, or 200 mg kg-1) of rosemary oil (RO), and three egg storage times. Eggs were stored at a controlled temperature (CT; 25.0ºC) in Experiment I and under refrigeration (RT; 5.0ºC) in Experiment II. The following parameters were analyzed on days 0 (fresh), 15 and 30 of storage: malonaldehyde level (MDA), egg weight (EW), Haugh unit (HU), yolk index (YI), albumen and yolk pH, raw yolk color (RYC), and egg weight loss. Data were analyzed according to completely randomized design in a 2x3x3 factorial arrangement (MS x RO x storage time). In Experiment I, there was an interaction between treatments for EW, HU and ALBp. Dietary OTM inclusion improved the results for all analyzed variables. The addition of 200 mg kg-1 RO reduced MDA and increased HU, YI and RYC. In experiment II, 200 mg kg-1 of RO in the diet improved HU. The internal quality of eggs stored both at CT and under RT is adversely affected by increasing storage periods, but this effect can be minimized by the dietary supplementation of OTM and 200 mg kg-1 rosemary oil. The lipid stability of eggs stored at CT improves with the supplementation of OTM and 200 mg kg-1 rosemary oil, but not of eggs stored under refrigeration

Trace Mineral Sources and Rosemary Oil in the Diet of Brown Laying Hens: Egg Quality and Lipid Stability

<div><p>ABSTRACT Two experiments were carried out to evaluate the effects of rosemary oil (RO) and trace mineral sources (MS) on the internal quality and lipid stability of brown layer eggs. The treatments consisted of diets supplemented with two trace mineral sources (inorganic or organic) and three levels (0, 100, or 200 mg kg-1) of rosemary oil (RO), and three egg storage times. Eggs were stored at a controlled temperature (CT; 25.0ºC) in Experiment I and under refrigeration (RT; 5.0ºC) in Experiment II. The following parameters were analyzed on days 0 (fresh), 15 and 30 of storage: malonaldehyde level (MDA), egg weight (EW), Haugh unit (HU), yolk index (YI), albumen and yolk pH, raw yolk color (RYC), and egg weight loss. Data were analyzed according to completely randomized design in a 2x3x3 factorial arrangement (MS x RO x storage time). In Experiment I, there was an interaction between treatments for EW, HU and ALBp. Dietary OTM inclusion improved the results for all analyzed variables. The addition of 200 mg kg-1 RO reduced MDA and increased HU, YI and RYC. In experiment II, 200 mg kg-1 of RO in the diet improved HU. The internal quality of eggs stored both at CT and under RT is adversely affected by increasing storage periods, but this effect can be minimized by the dietary supplementation of OTM and 200 mg kg-1 rosemary oil. The lipid stability of eggs stored at CT improves with the supplementation of OTM and 200 mg kg-1 rosemary oil, but not of eggs stored under refrigeration.</p></div

Experiences of families with children and adolescents after completing a cancer treatment: support for the nursing care Experiencias de familiares con niños y adolescentes, posteriores al término del tratamiento de cáncer: subsidios para el cuidado de enfermería Experiências de familiares de crianças e adolescentes, após o término do tratamento contra câncer: subsídios para o cuidado de enfermagem

The survival of children and adolescents with cancer has increased in recent years. Researchers and professionals in the health area have prioritized studies on the delayed effects of the treatment and quality of life of the survivors. This study aims to understand how parents and other family members of children and adolescents with cancer, experience the completion of the treatment. This descriptive and exploratory study adopted a qualitative methodological approach. A total of ten families whose children had completed the cancer treatment and were in follow-up in a hospital-school were selected for the study. The data were organized in two thematic axes: the memory % what was experienced and the present % what is being experienced. The study evidenced the participants' vitality to survive the treatment and fragility to live after it. The results allowed identifying aspects that need intervention, aiming at the improvement of quality of life of children, adolescents and the whole family after the end of the treatment.<br>La sobrevivencia de niños y adolescentes con cáncer viene aumentando en los últimos años. Investigadores y profesionales del área de la salud han establecido como prioridad, estudios sobre los efectos tardíos del tratamiento y la calidad de vida de los pacientes. El objetivo de este estudio es comprender como las familias de niños y adolescentes con cáncer vivencian el término del tratamiento. El estudio es de naturaleza descriptivo- exploratoria con análisis cualitativo de los datos. Participaron diez familias de niños y adolescentes en la etapa final de su tratamiento seguido dentro de un hospital-escuela. Los resultados fueron organizados en dos ejes temáticos: la memoria- lo que fue vivido y el presente- lo que se vive. Con este estudio, se evidenció la vitalidad de los participantes para terminar el tratamiento y la fragilidad de vivir posterior al mismo. Los resultados permiten identificar aspectos que requieren de intervención, teniendo como objetivo una mejor calidad de vida para los niños, adolescentes y para su familia, posterior al tratamiento.<br>A sobrevida de crianças e adolescentes com câncer tem aumentado nos últimos anos. Pesquisadores e profissionais da área de saúde têm estabelecido como prioridade estudos sobre os efeitos tardios do tratamento e qualidade de vida dos sobreviventes. O objetivo deste estudo é compreender como as famílias de crianças e adolescentes com câncer vivenciam a experiência do término do tratamento. O estudo é de natureza descritivo-exploratória com análise qualitativa dos dados. Participaram dez famílias de crianças e adolescentes na fase de término do tratamento que estavam em acompanhamento em um hospital-escola. Os dados foram organizados em dois eixos temáticos: a memória - o que foi vivido e o presente - o que se vive. Com esse estudo, evidenciou-se a vitalidade dos participantes de sobreviver ao tratamento e a tenuidade de viver após ele. Os resultados possibilitaram identificar aspectos que necessitam de intervenção, objetivando a melhoria da qualidade de vida de crianças, adolescentes e da própria família, após o término do tratamento

Partial protection against tissue cysts formation in pigs vaccinated with crude rhoptry proteins of Toxoplasma gondii

A vaccine containing crude Toxoplasma gondii rhoptry proteins incorporated in the immunostimulating complexes (ISCOM) adjuvant was tested in pigs for protecting against tissue cyst formation. For this, 38 mixed breed pigs were divided into four groups, G1 (vaccinated challenged, n = 10) received two doses (100 mu g/dose) of the rhoptry vaccine at days 0 and 21, G2 (vaccinated challenged, n = 10) received viable tachyzoites (7 x 10(7)) of the RH strain at day 0, G3 (unvaccinated challenged, n = 10) and G4 (unvaccinated unchallenged, n = 8). Pigs were challenged with 4 x 10(4) VEG strain oocysts 57 days later. The G1 pigs produced high IgG antibody levels in the indirect enzyme-linked immunosorbent assay (ELISA) after the second dose of rhoptry vaccine, but were not clinically protected against a high dose oocyst challenge. Partial protection was observed in G1 at the chronic phase of infection, when compared with G3. Pigs in group 2 developed high antibody levels and were protected against clinic signs. T gondii was not detected in two (G1) and three (G2) pigs by mouse bioassay. The results indicate partial protection in pigs vaccinated with a rhoptry vaccine. (c) 2005 Elsevier B.V. All rights reserved