Human Food Safety Implications of Variation in Food Animal Drug Metabolism

Citation: Lin, Z., Vahl, C. I., & Riviere, J. E. (2016). Human Food Safety Implications of Variation in Food Animal Drug Metabolism. Scientific Reports, 6. doi:10.1038/srep27907Violative drug residues in animal-derived foods are a global food safety concern. The use of a fixed main metabolite to parent drug (M/D) ratio determined in healthy animals to establish drug tolerances and withdrawal times in diseased animals results in frequent residue violations in food-producing animals. We created a general physiologically based pharmacokinetic model for representative drugs (ceftiofur, enrofloxacin, flunixin, and sulfamethazine) in cattle and swine based on extensive published literature. Simulation results showed that the M/D ratio was not a fixed value, but a time-dependent range. Disease changed M/D ratios substantially and extended withdrawal times; these effects exhibited drug-and species-specificity. These results challenge the interpretation of violative residues based on the use of the M/D ratio to establish tolerances for metabolized drugs

Insecticide ear tags numerically improve grazing cattle performance

Stocker cattle grazing pastures during the summer months face challenges due to horn flies, which can result in reduced weight gains and less efficient use of forages. One strategy for controlling horn flies is insecticide-impregnated ear tags. The use of pesticide ear tags may be an effective management practice to improve overall productivity during a grazing season. The objective of this study was to evaluate the efficacy of insecticide ear tags as a means of improving growth of stocker calves grazing native pastures in the Flint Hills region of Kansas

Effects of yeast combined with chromium propionate on growth performance and carcass quality of finishing steers

Citation: Vanbibber-Krueger, C. L., Axman, J. E., Gonzalez, J. M., Vahl, C. I., & Drouillard, J. S. (2016). Effects of yeast combined with chromium propionate on growth performance and carcass quality of finishing steers. Journal of Animal Science, 94(7), 3003-3011. doi:10.2527/jas2016-0454A combination of yeast and chromium propionate (Y+Cr) was added to the diets of crossbred finishing steers (n = 504; 402 kg ± 5.76 initial BW) to evaluate impact on feedlot performance and carcass traits. We hypothesized supplementation of Y+Cr would increase growth of feedlot steers. Steers with initial plasma glucose concentrations ?6.0 mM were stratified by initial BW and randomly allocated, within strata, to receive 0 (control) or 3.3 g/d Y+Cr. Steers were further divided into heavy and light weight blocks with 6 pens/diet within each weight block. Cattle were housed in dirt-surfaced pens with 21 steers/pen and had ad libitum access to feed. Body weights were measured at 21-d intervals. Blood samples were collected on d 49 and 94 from a subset of steers (5/pen) for analyses of plasma glucose and lactate concentrations. At the end of the finishing phase, animals were weighed and transported 450 km to an abattoir in Holcomb, KS. Severity of liver abscesses and HCW were collected the day of harvest, and after 36 h of refrigeration, USDA yield and quality grades, LM area, and 12th rib subcutaneous fat thickness were determined. There were no treatment × time × weight block interactions (P > 0.05) and no treatment × block interaction for ADG, DMI, or final BW (P ? 0.06), but a treatment × block interaction (P = 0.03) was observed for G:F, in which control, light cattle had poorer efficiency compared with other groups. Treatment × weight group interactions were observed for overall yield grade and carcasses that graded yield grade 1 (P ? 0.04). Light steers supplemented with Y+Cr had decreased overall yield grade and increased percentage of carcasses grading yield grade 1 compared with their control counterparts, with no differences observed for heavy steers. Regardless of weight group, a greater percentage of carcasses from steers supplemented with Y+Cr graded yield grade 2 (P = 0.03) and fewer carcasses from steers supplemented Y+Cr graded yield grade 3 (P 0.10). Overall, yeast in combination with chromium propionate may improve feed efficiency and decrease yield grade of light cattle but had no effect on remaining carcass traits and blood constituents. © 2016 American Society of Animal Science. All rights reserved

A supplement containing multiple types of gluconeogenic substrates alters intake but not productivity of heat-stressed Afshari lambs

Citation: Mahjoubi, E., Amanlou, H., Yazdi, M. H., Aghaziarati, N., Noori, G. R., Vahl, C. I., . . . Baumgard, L. H. (2016). A supplement containing multiple types of gluconeogenic substrates alters intake but not productivity of heat-stressed Afshari lambs. Journal of Animal Science, 94(6), 2497-2505. doi:10.2527/jas2015-9697Thirty-two Afshari lambs were used in a completely randomized design with a 2 x 2 factorial arrangement of treatments to evaluate a nutritional supplement designed to provide multiple gluconeogenic precursors during heat stress (HS). Lambs were housed in thermal neutral (TN) conditions and fed ad libitum for 8 d to obtain covariate data (period 1 [P1]) for the subsequent experimental period (period 2 [P2]). During P2, which lasted 9 d, half of the lambs were subjected to HS and the other 16 lambs were maintained in TN conditions but pair fed (PFTN) to the HS lambs. Half of the lambs in each thermal regime were fed (top-dressed) 100 g/d of a feed supplement designed to provide gluconeogenic precursors (8 lambs in HS [heat stress with Glukosa {HSG}] and 8 lambs in PFTN [pair-fed thermal neutral with Glukosa]) and the other lambs in both thermal regimes were fed only the basal control diet (HS without Glukosa [HSC] and pair-fed thermal neutral without Glukosa). Heat stress decreased DMI (14%) and by design there were no differences between the thermal treatments, but HSG lambs had increased DMI (7.5%; P < 0.05) compared with the HSC lambs. Compared with PFTN lambs, rectal temperature and skin temperature at the rump, shoulder, and legs of HS lambs were increased (P < 0.05) at 0700 and 1400 h. Rectal temperature at 1400 h decreased for HSG lambs (0.15 +/- 0.03 degrees C; P < 0.05) compared with HSC lambs. Despite similar DMI between thermal treatments, ADG for HS and PFTN lambs in P2 was decreased 55 and 85%, respectively, compared with lambs in P1 (P < 0.01). Although the prefeeding glucose concentration was not affected by thermal treatment or diet, HSG lambs had increased postfeeding glucose concentration compared with HSC lambs (P < 0.05). In contrast to the glucose responses, circulating insulin was influenced only by thermal treatment; HS lambs had increased insulin concentration (P < 0.01) before feeding and decreased concentration (P < 0.05) after feeding compared with PFTN lambs. Heat-stressed lambs had decreased NEFA concentration before feeding (P < 0.01) but not after feeding relative to PFTN lambs. Although this nutritional strategy did not affect ADG, the lower rectal temperature in HSG lambs indicates that dietary inclusion of a mixture of glucogenic precursors can potentially benefit animal health during HS

Determining the Longissimus lumborum and Psoas major Beef Steak Color Life Threshold and Effect of Postmortem Aging Time Using Meta-analysis

Using meta-analysis, the color life threshold for beef longissimus lumborum (LL) and psoas major (PM) steaks during retail display (phase 1) and the effect of postmortem aging time (phase 2) on the display color life of LL and PM steaks were determined. In phase 1, data were retrieved from 13 refereed journal articles for LL and 3 refereed journal articles for PM, which included a* and subjective visual scores. The total display day observations for LL and PM were 148 and 27, respectively. Lower bound estimates using a 95% confidence interval for a* as a threshold for the display color life of LL and PM steaks were 20.24 and 20.99, respectively. For phase 2, data were retrieved from 26 refereed journal articles for LL and 10 referred journal articles for PM, which included a* and postmortem aging time. The total display day observations for LL and PM in phase 2 were 255 and 71, respectively. For LL steaks, the actual postmortem aging time was grouped into 5 categories: 0–7 d, 8–14 d, 15–21 d, 22–28 d, and 29–65 d. Additionally, the postmortem aging time of PM steaks was grouped into 2 categories: 0–7 d and 8–21 d. The first 21-d postmortem aging time for LL steaks had the longest color life, with 7 d. Additionally, 22 to 28 d of postmortem aging time and 29 to 65 d of postmortem aging time had 5 d and 4 d, respectively, of color life for LL steaks. The borderline acceptability estimated for PM steaks with 0–7 d and 8–21 of postmortem aging time was 3 d and 2 d of color life, respectively. Estimations from this meta-analysis demonstrate that using LL and PM subprimals that have a postmortem aging time of 21 d or less and 7 d or less, respectively, would optimize the retail display color life of aerobically packaged steaks

Correlation of Bioelectrical Impedance With Freshness Quality Attributes of Beef Longissimus Lumborum Steaks

The quality attributes of beef longissimus lumborum during 15 d of retail display were assessed using surface bioelectrical impedance analysis (S-BIA) and internal bioelectrical impedance analysis (I-BIA). Beef loins (N = 18) were obtained from 3 commercial processors with 3 postmortem (PM) ages (27, 34, and 37 d). Loins were fabricated into twelve 2.54-cm-thick steaks, subdivided into 6 consecutively cut pairs, and randomly assigned to one of 6 display days (DD): 0, 3, 6, 9, 12, or 15. Steaks were assessed for S-BIA and I-BIA. Three locations were analyzed within each steak: top, middle, and bottom. Microbiological analysis, BIA, pH, instrumental color, proximate composition, and lipid oxidation were measured. There was a location × PM day × DD interaction (P &lt; 0.05) for longissimus lumborum steaks for S-BIA. Among all 3 locations, steaks aged 27 d had higher (P &lt; 0.05) S-BIA values on day 9 and 12 than steaks aged 34 and 37 d. There were no location × PM day × DD or two-way interactions (P &gt; 0.05) for I-BIA. Display day affected (P &lt; 0.05) all instrumental color data regardless of PM aging times. Among all PM aging times, steaks aged 27 d were 13% and 7% higher for a* and b* , respectively, compared with 34 and 37 d PM. There was a PM day × DD interaction (P &lt; 0.05) for aerobic plate counts (APC). From day 0 and 9 of display, APC of steaks aged 27 d PM were 1 to 2.0 log colony-forming units/cm 2 lower than steaks aged 34 and 37 d. Quality attributes, including a*, b* , APC, and thiobarbituric acid reactive substances, were correlated (r = 0.70, − 0.64, − 0.56, and 0.69, respectively) with S-BIA. Overall, BIA values increased on aerobically packaged longissimus lumborum steaks and were correlated with various freshness quality parameters

Smoked Sugar Improves Flavor Stability of Frozen Sliced Food Service Bacon

Aerobically packaged frozen bacon has significant challenges to flavor and odor properties as storage length advances. Naturally smoked sugar (NSS), a food ingredient made from applying hardwood smoke to liquid sugar, may possess antioxidant functionality that is beneficial in controlling lipid oxidation in bacon. Therefore, the objective of this study was to determine if NSS could be added directly to a bacon formulation to limit the rate of lipid oxidation in frozen, aerobically packaged bacon. Three replications of this experiment were conducted using 5 pork bellies per replication. Individual bellies were cut in half yielding an anterior and posterior section and then randomly assigned to a treatment combination with either the anterior or posterior section receiving the NSS treatment. Treatment brines consisted of a control (CON) brine or a brine with added NSS injected to retain 12% added solution. After injection, smoking, cooking, and slicing, bacon slices were frozen (–17.8 ± 2°C) and stored aerobically for 0, 40, 80, and 120 d for sensory and gas chromatography mass spectrometry (GCMS) analyses or 0, 20, 40, 60, 80, 100, and 120 d for thiobarbituric acid reactive substances (TBARS) analysis. There were significant (P 0.16). Sensory ratings for saltiness, smoke intensity, and bacon flavor intensity were higher (P < 0.01) for the NSS treatment compared to CON. The ability of NSS to function as an effective antioxidant in frozen bacon was confirmed by the inhibition of lipid oxidation products and improved sensory panel scores over time

Beyond links and chains in food supply: a community OR perspective

This theoretical paper complements traditional OR approaches to improve micro-businesses’ performance. When looking at local micro-businesses, we find that current supply chain and operations theory that focuses on efficiency and economic-based criteria for chain and network integration, is inapplicable and external organisation inappropriate. An illustration shows how traditional modelling exercises may fall short in better-informing independent-minded micro-entrepreneurs on how to collaborate, even though they recognise benefits from such endeavour. The illustration concerns consideration of food micro-producers, not as links constituting a chain, but as members of a community. This paper explores two different approaches to apply Community OR research principles. On one hand, the application of OR methods to phenomena in the ‘community’; on the other, the development of research on ‘community operations’; which are symbolised as C+OR and CO+R respectively. These approaches are associated to two different research languages: of needs and for interactions. Main contributions of this paper are: first, we show that collaboration does not always need shared aims. Second, we offer a circular process where the identification of collective actions may help organisations to improve individually; and vice versa. Third, we suggest how to develop the role of a stronger collective actor by means of collaboration

Genomic Relationships, Novel Loci, and Pleiotropic Mechanisms across Eight Psychiatric Disorders

Genetic influences on psychiatric disorders transcend diagnostic boundaries, suggesting substantial pleiotropy of contributing loci. However, the nature and mechanisms of these pleiotropic effects remain unclear. We performed analyses of 232,964 cases and 494,162 controls from genome-wide studies of anorexia nervosa, attention-deficit/hyper-activity disorder, autism spectrum disorder, bipolar disorder, major depression, obsessive-compulsive disorder, schizophrenia, and Tourette syndrome. Genetic correlation analyses revealed a meaningful structure within the eight disorders, identifying three groups of inter-related disorders. Meta-analysis across these eight disorders detected 109 loci associated with at least two psychiatric disorders, including 23 loci with pleiotropic effects on four or more disorders and 11 loci with antagonistic effects on multiple disorders. The pleiotropic loci are located within genes that show heightened expression in the brain throughout the lifespan, beginning prenatally in the second trimester, and play prominent roles in neurodevelopmental processes. These findings have important implications for psychiatric nosology, drug development, and risk prediction.Peer reviewe

Dry matter intake decreases shortly after initiation of feeding Zilmax during the summer

Tenderness, juiciness, and flavor play important roles in a satisfactory beef eating experience. All three factors can be affected by management decisions made by producers during the production of beef. Beef producers currently use a multitude of production programs that utilize feed additives such as Rumensin or Tylan (Elanco Animal Health, Greenfield, IN), and growth promotants such as implants and Optaflexx (Elanco Animal Health). Rumensin and Tylan are fed in combination to improve feedlot performance, whereas growth promotants improve feed efficiency, average daily gain, hot carcass weight, and yield grades of carcasses. Although the use of feed additives and growth promotants improves production efficiency, they can affect meat characteristics such as tenderness and water-holding capacity. The Alltech PN Beef Program (Alltech Inc., Nicholasville, KY) consists of two products that are designed to replace components of the conventional feedlot diet. The PN Beef Receiver is intended to be fed during the step-up period of feeding, whereas PN Beef Finisher is intended to be fed during the remainder of finishing period. Because both products are new feed alternatives, the objective of this study was to compare the fresh cooked meat quality of the Alltech PN Beef Program to a conventional feedlot diet when both diets are combined with or without growth promotants