Effects of selection for decreased residual feed intake on composition and quality of fresh pork

The objectives of this study were to determine the extent to which selection for decreased residual feed intake (RFI) affects pork composition and quality. Pigs from the fifth generation of selection for decreased RFI (select) and a randomly selected line (control) were utilized. Two experiments were conducted. In Exp. 1, barrows (22.6 ± 3.9 kg) from select and control lines were paired based on age and BW. The test was conducted in 8 replicates of pairs for the test period of 6 wk. Calpastatin activity and myosin isoforms profile were determined on samples from the LM. Control barrows were heavier (59.1 vs. 55.0 kg; P \u3c 0.01) at the end of the test period. Calpastatin activity was greater (P \u3c 0.01) in LM of select barrows than control barrows. In Exp. 2, composition and quality of gilts (114 kg) from control and select lines were determined. The model included fixed effects of line, slaughter date, melanocortin-4 receptor (MC4R) genotype, barn group, line × slaughter date, genotype × line interactions, a covariate of off-test BW, and sire, pen, and litter fitted as random effects. The select line (n = 80) had 0.043 kg less (P \u3c 0.05) RFI per day than the control line (n = 89). Loin quality and composition were determined at 2 d postmortem. Desmin degradation was measured at 2 and 7 d postmortem. Purge, cook loss, sensory traits, and star probe texture were measured at 7 to 10 d postmortem on cooked chops. Residual correlations between RFI and composition and quality traits were calculated. Compared with the control line, carcasses from the select line tended to have less (P = 0.09) backfat, greater (P \u3c 0.05) loin depth, and greater (P \u3c 0.05) fat free lean. Loin chops from the select line had less (P\u3c 0.01) intramuscular lipid content than loin chops from control line. Significant residual correlations between RFI and both tenderness (r = 0.24, P \u3c 0.01) and star probe (r = −0.26, P \u3c 0.01) were identified. Selection for decreased RFI has the potential to improve carcass composition with few effects on pH and water-holding capacity. However, decreased RFI could negatively affect tenderness and texture because of decreased lipid content and decreased postmortem protein degradation

Influence of early postmortem protein oxidation on beef quality

The objective of this study was to examine the effect of early postmortem protein oxidation on the color and tenderness of beef steaks. To obtain a range of oxidation levels, the longissimus lumborum muscles (LM) from both strip loins of 20 steers fed either a finishing diet with vitamin E (1,000 IU per steer daily, minimum of 126 d [VITE]; n = 10 steers) or fed the same finishing diet without vitamin E (CON; n = 10 steers) were used. Within 24 h after slaughter, the LM muscle from each carcass was cut into 2.54-cm-thick steaks and individually vacuum packaged. Steaks from each steer were assigned to a nonirradiated group or an irradiated group. Steaks were irradiated within 26 h postmortem, and were aged at 4°C for 0, 1, 3, 7, and 14 d after irradiation. Steaks from each diet/irradiation/aging time treatment were used to determine color, shear force, and degree of protein oxidation (carbonyl content). Steaks from steers fed the VITE diet had higher (P \u3c 0.01) α-tocopherol contents than steaks from steers fed the CON diet. Immediately following irradiation, steaks that had been irradiated had lower (P \u3c 0.05) L* values regardless of diet. Irradiated steaks, regardless of diet, had lower a* (P \u3c 0.05) and b* (P \u3c 0.01) values than nonirradiated steaks at all aging times. Carbonyl concentration was higher (P \u3c 0.05) in proteins from irradiated steaks compared to nonirradiated steaks at 0, 1, 3, and 7 d postirradiation. Immunoblot analysis showed that vitamin E supplementation decreased the number and extent of oxidized sarcoplasmic proteins. Protein carbonyl content was positively correlated with Warner-Bratzler shear force values. These results indicate that increased oxidation of muscle proteins early postmortem could have negative effects on fresh meat color and tenderness

Evidence of decreased muscle protein turnover in gilts selected for low residual feed intake

The objective of this study was to evaluate the contribution of muscle protein turnover (synthesis and degradation) to the biological basis for genetic differences in finisher pigs selected for residual feed intake (RFI). Residual feed intake is defined as the difference between expected feed intake (based on the achieved rate of BW gain and backfat depth of individual pigs) and the observed feed intake of the individual pig. We hypothesized that protein turnover would be reduced in pigs selected for low RFI. Twelve gilts from a line selected for 7 generations for low RFI and 12 from a contemporary line selected for 2 generations for high RFI were paired by age and BW and fed a standard corn–soybean diet for 6 wk. Pigs were euthanized, muscle and liver samples were collected, and insulin signaling, protein synthesis, and protein degradation proteins were analyzed for expression and activities. Muscle from low RFI pigs tended to have less μ- and m-calpain activities (P = 0.10 and 0.09, respectively) and had significantly greater calpastatin activity and a decreased μ-calpain:calpastatin activity ratio (P \u3c 0.05). Muscle from low RFI pigs had less 20S proteasome activity compared with their high RFI counterparts (P\u3c 0.05). No differences in insulin signaling intermediates and translation initiation signaling proteins [mammalian target of rapamycin (mTOR) pathway] were observed (P \u3e 0.05). Postmortem proteolysis was determined in the LM from the eighth generation of the low RFI pigs versus their high RFI counterparts (n = 9 per line). Autolysis of μ-calpain was decreased in the low RFI pigs and less troponin-T degradation product was observed at 3 d postmortem (P \u3c 0.05), indicating slowed postmortem proteolysis during aging in the low RFI pigs. These data provide significant evidence that less protein degradation occurs in pigs selected for reduced RFI, and this may account for a significant portion of the increased efficiency observed in these animals

Delirium: assessment and treatment of patients with cancer PART 2

Delirium at the end of life may present significant ethical dilemmas in clinical practice: whether to simply treat it in order to maximise symptom relief, with the resulting side effect being palliative sedation, or to attempt to reverse delirium and risk prolonging suffering. Determining whether the delirium can be reversed involves comprehensive assessment using established tools, which may or may not provide the answer to the question posed. This article examines the evidence surrounding several assessment tools that have been suggested as effective in identifying delirium, and the consequences of various approaches to the management of delirium in a patient with a cancer diagnosis. It also considers the impact delirium may have on the health professional and those close to the patient.N/

Calpain-1 activity in bovine muscle is primarily influenced by temperature, not pH decline

The objectives of this study were to 1) determine the conditions (temperature and pH) that exist in early postmortem muscle of normally chilled and delay chilled beef carcasses to provide a model for in vitro work and 2) determine the mechanism by which early postmortem temperature/pH conditions found in beef muscle influence the enzymes that regulate the aging process in vitro. For objective 1, 7 finished beef animals (HCW 385 ± 8 kg) were harvested with the right sides subjected to normal chilling (2.3°C) approximately 1.25 h postmortem and the left sides subjected to ambient temperature (delay chilling; 22.6°C) for an additional 4.75 h postmortem and then allowed to chill at 2.3°C. Delay chilled carcasses had a more rapid pH decline (P \u3c 0.05) and a slower rate of carcass cooling (P \u3c 0.05). No differences were observed between normally chilled and delay chilled samples for sarcomere length or postmortem proteolysis of troponin T (TnT; P \u3e 0.10). Warner-Bratzler shear force (WBSF) was reduced in steaks from normally chilled carcasses at 14 d (P \u3c 0.05), while results indicated a strong, positive correlation between 14-d WBSF and 3-h longissimus dorsi muscle (LM) temperature (r = 0.67, P \u3c 0.01) as well as a strong, negative correlation between 14-d WBSF and 6-h LM pH (r = –0.65, P \u3c 0.02). These results were used to design the methodology for objective 2, where isolated myofibrils were subjected to μ-calpain digestion at 4 or 22°C with either a fast or slow initial pH decline. As expected, digestions with a fast initial pH decline had lower pH values in the early time points of the incubation (P \u3c 0.05). No differences were detected in μ-calpain activity or in the degradation of intact TnT between the fast and slow pH decline treatments (P \u3e 0.10); however, warmer digestions resulted in a tendency for increased activation of μ-calpain (P \u3c 0.10) and a significant reduction in intact TnT (P \u3c 0.05). Additionally, a temperature × time interaction was revealed in μ-calpain activity and in the degradation of intact TnT (P \u3c 0.05). Specifically, assayed calpain activity was lower at 0.17, 0.33, 1, and 3 h and greater at 72 h in warmer digestions, while intact TnT disappearance was greater as both time and digestion temperature increased. Meat aging and μ-calpain activity are influenced by both temperature and pH, but more research is necessary to fully realize their relationships

Experimental Study of Aerodynamic Damping in Arrays of Vibrating Cantilevers

Cantilever structures vibrating in a fluid are encountered in numerous engineering applications. The aerodynamic loading from a fluid can have a large effect on both the resonance frequency and damping, and has been the subject of numerous studies. The aerodynamic loading on a single beam is altered when multiple beams are configured in an array. In such situations, neighboring beams interact through the fluid and their dynamic behavior is modified. In this work, aerodynamic interactions between neighboring cantilever beams operating near their first resonance mode and vibrating at amplitudes comparable to their widths are experimentally explored. The degree to which two beams become coupled through the fluid is found to be sensitive to vibration amplitude and proximity of neighboring components in the array. The cantilever beams considered are slender piezoelectric fans (approximately 6 cm in length), and are caused to vibrate in-phase and out-of-phase at frequencies near their fundamental resonance values. Aerodynamic damping is expressed in terms of the quality factor for two different array configurations and estimated for both in-phase and out-of-phase conditions. The two array configurations considered are for neighboring fans placed face-to-face and edge-to-edge. It is found that the damping is greatly influenced by proximity of neighboring fans and phase difference. For the face-to-face configuration, a reduction in damping is observed for in-phase vibration, while it is greatly increased for out-of-phase vibration; the opposite effect is seen for the edge-to-edge configuration. The resonance frequencies also show a dependence on the phase difference, but these changes are small compared to those observed for damping. Correlations are developed based on the experimental data which can be used to predict the aerodynamic damping in arrays of vibrating cantilevers. The distance at which the beams no longer interact is quantified for both array configurations. Understanding the fluid interactions between neighboring vibrating beams is essential for predicting the dynamic behavior of such arrays and designing them for practical applications