Efecto del sexo y del peso al sacrificio sobre las características del lomo y de la grasa de cerdos destinados a la producción de Jamón curado de Teruel

A total of 200 Duroc × (Landrace × Large White) pigs intended for Protected Designation of Origin Teruel dry-curedham manufacture was used for the study. The objective was to investigate the effect of gender (barrows and gilts) andslaughter weight (SW; 120, 125, 130, 135 or 140 kg) on Longissimus dorsi (LD) muscle characteristics and the fatty acid (FA) profile of the subcutaneous fat. The LD from barrows had higher intramuscular fat (P<0.01), b* value (P<0.01),colour intensity (P<0.01 for c* and P<0.05 for Hº) and tenderness (P<0.05) than the LD from gilts. Fat from barrows had a higher saturated FA content (P<0.01) a lower polyunsaturated (P<0.001) and unsaturated FA content (P<0.01) than fat from gilts. On the other hand, intramuscular fat was increased (P<0.05) but moisture and L* (P<0.05), thawing (P<0.001) and cooking losses (P<0.01) decreased as SW increased. Polyunsaturated FA content decreased (P<0.001) and saturated FA proportion tended to increase (P<0.10) as the SW increased. It was concluded that barrows and gilts were adequate for both fresh meat and dry-cured ham production. An increase in SW from 120 to 140 kg impairs subcutaneous fat quality but improves some loin characteristics which are desirable for Teruel dry-cured pork production.Un total de 200 cerdos Duroc × (Landrace × Large) destinados a la Denominación de Origen Protegida Jamón de Teruelfueron usados para el estudio. El objetivo fue estudiar el efecto del sexo (machos castrados y hembras) y el peso al sacrificio (120, 125, 130, 135 y 140 kg) sobre las características del músculo Longissimus dorsi (LD) y el perfil de ácidos grasos de la grasa subcutánea. El LD de los castrados presentó mayor contenido en grasa intramuscular (P<0,01), valor de b* (P<0,01), intensidad del color (P<0,01 para c* y P<0,05 para Hº) y terneza (P<0,05) que el LD de las hembras. La grasa de los castrados tuvo mayor porcentaje de ácidos grasos saturados (P<0,01) y menor de poliinsaturados (P<0,001) e insaturados (P<0,01) que la grasa de las hembras. El aumento del peso al sacrificio incrementó el contenido en grasa intramuscular (P<0,05), pero redujo la humedad y el valor L* (P<0,05) y las pérdidas por descongelación (P<0,001) y por cocinado (P<0,01) del lomo. Asimismo, el contenido en ácidos grasos poliinsaturados disminuyó (P<0,001) y la proporción deácidos grasos saturados tendió a aumentar (P<0,10) a medida que el peso al sacrificio aumentaba. Concluimos que machos castrados y hembras son adecuados para carne fresca y para la elaboración de productos curados. El incremento del peso al sacrificio empeora la calidad de la grasa, pero mejora algunos aspectos de la carne que son deseables para la industria de carne curada de cerdo de Teruel

A922 Sequential measurement of 1 hour creatinine clearance (1-CRCL) in critically ill patients at risk of acute kidney injury (AKI)

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Effect of general anaesthesia on functional outcome in patients with anterior circulation ischaemic stroke having endovascular thrombectomy versus standard care: a meta-analysis of individual patient data

Background: General anaesthesia (GA) during endovascular thrombectomy has been associated with worse patient outcomes in observational studies compared with patients treated without GA. We assessed functional outcome in ischaemic stroke patients with large vessel anterior circulation occlusion undergoing endovascular thrombectomy under GA, versus thrombectomy not under GA (with or without sedation) versus standard care (ie, no thrombectomy), stratified by the use of GA versus standard care. Methods: For this meta-analysis, patient-level data were pooled from all patients included in randomised trials in PuMed published between Jan 1, 2010, and May 31, 2017, that compared endovascular thrombectomy predominantly done with stent retrievers with standard care in anterior circulation ischaemic stroke patients (HERMES Collaboration). The primary outcome was functional outcome assessed by ordinal analysis of the modified Rankin scale (mRS) at 90 days in the GA and non-GA subgroups of patients treated with endovascular therapy versus those patients treated with standard care, adjusted for baseline prognostic variables. To account for between-trial variance we used mixed-effects modelling with a random effect for trials incorporated in all models. Bias was assessed using the Cochrane method. The meta-analysis was prospectively designed, but not registered. Findings: Seven trials were identified by our search; of 1764 patients included in these trials, 871 were allocated to endovascular thrombectomy and 893 were assigned standard care. After exclusion of 74 patients (72 did not undergo the procedure and two had missing data on anaesthetic strategy), 236 (30%) of 797 patients who had endovascular procedures were treated under GA. At baseline, patients receiving GA were younger and had a shorter delay between stroke onset and randomisation but they had similar pre-treatment clinical severity compared with patients who did not have GA. Endovascular thrombectomy improved functional outcome at 3 months both in patients who had GA (adjusted common odds ratio (cOR) 1·52, 95% CI 1·09–2·11, p=0·014) and in those who did not have GA (adjusted cOR 2·33, 95% CI 1·75–3·10, p<0·0001) versus standard care. However, outcomes were significantly better for patients who did not receive GA versus those who received GA (covariate-adjusted cOR 1·53, 95% CI 1·14–2·04, p=0·0044). The risk of bias and variability between studies was assessed to be low. Interpretation: Worse outcomes after endovascular thrombectomy were associated with GA, after adjustment for baseline prognostic variables. These data support avoidance of GA whenever possible. The procedure did, however, remain effective versus standard care in patients treated under GA, indicating that treatment should not be withheld in those who require anaesthesia for medical reasons