Effect of feeding distillers grains during different phases of production and addition of postmortem antioxidants on shelf life of ground beef1

Feeding distillers grains (DGS) to cattle can increase PUFA concentration, increase lipid oxidation, and de- crease color stability of beef. The objective of this study was to evaluate the effects of feeding DGS and the post- mortem addition of antioxidants on the shelf life of ground beef products. Crossbred heifers (n = 64; initial BW = 225 kg) were supplemented with different amounts of modi- fied DGS (MDGS; 0.91 or 2.27 kg daily, DM basis) dur- ing backgrounding and finished on diets containing corn gluten feed or MDGS. Four beef shoulder clods from each dietary group were ground independently. Fatty acid com- position was analyzed in lean tissue, s.c. fat, and compos- ite samples. Raw patties in retail display were analyzed for lipid oxidation, percent discoloration, and objective color. Cooked beef links were manufactured with salt, phosphate, and varying quantities of an antioxidant (rose- mary and green tea extract), and lipid oxidation was mea- sured throughout storage. Finishing cattle fed MDGS had greater C18:2 and PUFA (P ≤ 0.028) content in all loca- tions, whereas cattle supplemented with greater amounts of MDGS during backgrounding had more C18:0 (P = 0.005) and less C16:1 (P = 0.020) in s.c. fat. Raw ground beef from heifers finished with MDGS discolored at a greater rate (P \u3c 0.001), but lipid oxidation was not dif- ferent (P = 0.47). Greater lipid oxidation in cooked beef links occurred when cattle were fed greater amounts of MDGS during backgrounding or MDGS during finishing, but adding the rosemary and green tea extract decreased lipid oxidation regardless of dietary treatment

The serum zinc concentration as a potential biological marker in patients with major depressive disorder

Despite many clinical trials assessing the role of zinc in major depressive disorder (MDD), the conclusions still remain ambiguous. The aim of the present clinical study was to determine and comparison the zinc concentration in the blood of MDD patients (active stage or remission) and healthy volunteers (controls), as well as to discuss its potential clinical usefulness as a biomarker of the disease. In this study 69 patients with current depressive episode, 45 patients in remission and 50 controls were enrolled. The zinc concentration was measured by electrothermal atomic absorption spectrometry (ET AAS). The obtained results revealed, that the zinc concentration in depressed phase were statistically lower than in the healthy volunteers [0.89 vs. 1.06 mg/L, respectively], while the zinc level in patients achieve remission was not significantly different from the controls [1.07 vs. 1.06 mg/L, respectively]. Additionally, among the patients achieve remission a significant differences in zinc concentration between group with and without presence of drug-resistance in the previous episode of depression were observed. Also, patients in remission demonstrated correlation between zinc level and the average number of depressive episodes in the last year. Serum zinc concentration was not dependent on atypical features of depression, presence of psychotic symptoms or melancholic syndrome, age, age of onset or duration of disease, number of episodes in the life time, duration of the episode/remission and severity of depression measured by the Hamilton Rating Scale for Depression (HDRS), and the Montgomery-Asberg Depression Rating Scale (MADRS). Concluding, our findings confirm the correlation between zinc deficit present in the depressive episode, and are consistent with the majority of previous studies. These results may also indicate that serum zinc concentration might be considered as a potential biological marker of MDD

Effect of feeding distillers grains during different phases of production and addition of postmortem antioxidants on shelf life of ground beef1

Feeding distillers grains (DGS) to cattle can increase PUFA concentration, increase lipid oxidation, and de- crease color stability of beef. The objective of this study was to evaluate the effects of feeding DGS and the post- mortem addition of antioxidants on the shelf life of ground beef products. Crossbred heifers (n = 64; initial BW = 225 kg) were supplemented with different amounts of modi- fied DGS (MDGS; 0.91 or 2.27 kg daily, DM basis) dur- ing backgrounding and finished on diets containing corn gluten feed or MDGS. Four beef shoulder clods from each dietary group were ground independently. Fatty acid com- position was analyzed in lean tissue, s.c. fat, and compos- ite samples. Raw patties in retail display were analyzed for lipid oxidation, percent discoloration, and objective color. Cooked beef links were manufactured with salt, phosphate, and varying quantities of an antioxidant (rose- mary and green tea extract), and lipid oxidation was mea- sured throughout storage. Finishing cattle fed MDGS had greater C18:2 and PUFA (P ≤ 0.028) content in all loca- tions, whereas cattle supplemented with greater amounts of MDGS during backgrounding had more C18:0 (P = 0.005) and less C16:1 (P = 0.020) in s.c. fat. Raw ground beef from heifers finished with MDGS discolored at a greater rate (P \u3c 0.001), but lipid oxidation was not dif- ferent (P = 0.47). Greater lipid oxidation in cooked beef links occurred when cattle were fed greater amounts of MDGS during backgrounding or MDGS during finishing, but adding the rosemary and green tea extract decreased lipid oxidation regardless of dietary treatment