Evaluation of a Direct Fed Microbial an an Enzymatically Hydrolyzed Yeast Product Fed Alone or in Combination to Beef Steers Administered Ractopamine Hydrochloride 28 Days Prior to Harvest During Summer Months in the Northern Plains

Study Description: Single-sourced, newly weaned steers (n=256; initial BW=542 ± 3.7lb; n=64 steers/treatment; 8 steers/pen) were blocked by location in a 2×2 factorial arrangement of DFM (Certillus CP B1801 Dry; Bacillus subtilis, Lactobacillus plantarum; 28 g/steer·d-1) and YCW (Celmanax; 18 g/steer·d-1). Temperature-humidity index (THI) was calculated as: THI=0.81×ambient temperature+[relative humidity×(ambient temperature-14.40)]+46.40. On d-1 and 2 and d-21 and 22 on RH, respiration rate (RR) and panting scores (PS) were determined before and after AM and PM feedings (0700h, 1100h, 1400h, 1700h). RR (n=3 steers/pen) was calculated from: 600/seconds required for 10 flank movements. PS utilized this scoring system: 0 (not distressed) to 4.5 (severely distressed)

Evaluation of a Direct Fed Microbial and/or an Enzymatically Hydrolyzed Yeast Product in Diets Containing Monensin Sodium on Feedlot Phase Growth Performance, Efficiency of Dietary Net Energy Utilization, and Carcass Characteristics in Newly Weaned Beef Steers Fed in Confinement for 258 Days

Study Description: Single-sourced, newly weaned steers (n = 256; initial body weight (BW) = 542 ± 3.7 lb) were allotted to 32 pens (n = 8 pens/treatment with 8 steers/pen). Steers were blocked by location in a 2x2 factorial treatment arrangement of DFM (Certillus CP B1801 Dry; Bacillus subtilis, Lactobacillus plantarum; 28 g/steer·d-1) and YCW (Celmanax; 18 g/steer·d-1). Steers were vaccinated and poured at processing and individually weighed on d 1, 14, 42 (end of receiving phase; implanted), 77, 105 (end of growing phase), 133, 161 (implanted), 182, 230 (start ractopamine HCl) and 258. Growth performance and carcass measurements were recorded

A fusion protein between streptavidin and the endogenous TLR4 ligand EDA targets biotinylated antigens to dendritic cells and induces T cell responses in vivo

The development of tools for efficient targeting of antigens to antigen presenting cells is of great importance for vaccine development. We have previously shown that fusion proteins containing antigens fused to the extra domain A from fibronectin (EDA), an endogenous TLR4 ligand, which targets antigens to TLR4-expressing dendritic cells (DC), are highly immunogenic. To facilitate the procedure of joining EDA to any antigen of choice, we have prepared the fusion protein EDAvidin by linking EDA to the N terminus of streptavidin, allowing its conjugation with biotinylated antigens. We found that EDAvidin, as streptavidin, forms tetramers and binds biotin or biotinylated proteins with a ~ 2.6 × 10−14 mol/L. EDAvidin favours the uptake of biotinylated green fluorescent protein by DC. Moreover, EDAvidin retains the proinflammatory properties of EDA, inducing NF-κβ by TLR4-expressing cells, as well as the production of TNF-α by the human monocyte cell line THP1 and IL-12 by DC. More importantly, immunization of mice with EDAvidin conjugated with the biotinylated nonstructural NS3 protein from hepatitis C virus induces a strong anti-NS3 T cell immune response. These results open a new way to use the EDA-based delivery tool to target any antigen of choice to DC for vaccination against infectious diseases and cancer

Determination of storage stability of butter enriched with unsaturated fatty acids/conjugated linoleic acids (UFA/CLA) using instrumental and sensory methods

The oxidative stability of butter enriched with unsaturated fatty acids and conjugated linoleic acids (UFA/CLA butter) was evaluated by chemical, sensory and microbiological analyses during 8 weeks of storage at 6 °C and compared with that of conventional butter. The odour-active compounds were analyzed by gas chromatography–mass spectrometry combined with olfactometry, using solid phase microextraction. Olfactometric analysis showed that both, fresh UFA/CLA butter and fresh conventional butter had similar aroma profiles. After 6–8 weeks of storage, UFA/CLA butter showed stronger fatty (butanoic and 3-methyl butanoic acid), metallic [(E,E)-2,4-nonadienal], green [(E)-2-hexenol] and creamy (2-pentanone) notes compared with the conventional samples. A sensory panel described the two fresh butter types as having a similar sensory profile, except for a stronger creamy aroma, a less intense cooked milk aroma and a significantly higher spreadability of the UFA/CLA butters. Sensory descriptive analysis showed also that both butter types aged in a very similar way, with an increase in rancid and oxidized notes. (c) 2008 Elsevier Ltd. All rights reserved

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