Correlations among various blood parameters at exsanguination and their relationships to pork quality traits

2015 ◽  
Vol 55 (5) ◽  
pp. 672 ◽  
Author(s):  
J. H. Choe ◽  
M. H. Choi ◽  
Y. C. Ryu ◽  
K. S. Lim ◽  
E. A. Lee ◽  
...  
Keyword(s):  
Blood Lactate ◽  
Standard Procedure ◽  
Serum Cortisol ◽  
Blood Parameters ◽  
Pork Quality ◽  
Quality Traits ◽  
Glucose Levels ◽  
Lactate Levels ◽  
Water Holding ◽  
Early Postmortem

The objectives of this study were to investigate the correlations between various blood parameters compared with cortisol and lactate levels under the standard pre-slaughter procedure and handling conditions and to assess their potential as indicators of pork quality traits. Despite there being no additional pre-slaughter stress treatment, there is considerable variation in blood parameters at exsanguination. Serum cortisol and blood lactate levels, widely used indicators of stress, were positively correlated with blood glucose and electrolytes, such as calcium, potassium and sodium. Moreover, these parameters were significantly correlated with a rapid rate of early postmortem glycolysis and reduced water-holding capacity. In particular, blood lactate and glucose levels significantly differed between porcine quality classes. However, other blood parameters including electrolytes did not significantly differ between quality classes though they significantly correlated with pork quality traits. Therefore, serum cortisol, blood lactate and glucose have potential as indicators of the rate and extent of postmortem metabolism and ultimate pork quality under the standard procedure and handling conditions of pre-slaughter.

scholarly journals Glycemic Index of Selected Indian Rice Varieties

2020 ◽  
pp. 137-146
Author(s):  
M. Mohibbe Azam ◽  
Afifa Jahan ◽  
K. Uma Maheshwari ◽  
T. Ram ◽  
Amtul Waris
Keyword(s):  
Glycemic Index ◽  
Plasma Glucose ◽  
Human Subjects ◽  
Standard Procedure ◽  
Eating Quality ◽  
Quality Traits ◽  
Rice Varieties ◽  
Glucose Levels ◽  
Cooking And Eating Quality

Aims: For prevention and management of type II diabetes among rice eating population, consumption of rice with lower Glycemic Index (GI) is highly desirable as low GI food decreases plasma glucose levels and plasma insulin demand. As there is paucity of information on the GIs of commonly consumed rice varieties in India, the aim of this study was to determine GI of selected five rice varieties, and to find relationship of GI with their cooking and eating quality traits. Study Design, Place and Duration: In vivo experiment was conducted at PG&RC, PJTS Agricultural University, Hyderabad, India, during March, 2017 to February, 2018. During this period, cooking and eating quality traits of selected rice varieties were determined in ICAR- Indian Institute of Rice Research, Hyderabad, India. Methodology: GIs were determined by feeding10 fasted human subjects a fixed portion of foods and subsequently measuring plasma glucose of their blood samples at specific interval of time and GIs were calculated using standard formula. Cooking and eating quality traits were determined using standard procedure. Results: The estimated GI values were 56.38(SEM 1.57), 59.23(SEM 1.02), 71.73 (SEM 1.75), 87.40 (SEM 1.90), and 94.05 (SEM 1.21), respectively for Sampada, Dhanrasi, DRR Dhan 42, DRR Dhan 43, and Jarava. Alkali spreading value (ASV), Gel consistency (GC), and Water uptake (WU) values of these five varieties ranged from 4 to 6, 22 mm to 54.5 mm, and 80 ml/ 100 g to 255 ml/100 g, respectively. Conclusion: Two varieties were identified with moderate GI values (Sampada, 56.38 ± 1.57; Dhanrasi, 59.23± 1.02). These varieties can prove to be a healthier option to incorporate in nutritional therapeutic diet. It is also concluded that lower ASV, higher GC, and lower WU, are good predictors for lower GIs of rice varieties. These relationships may be used for screening of low GI rice cultivars in breeding programme.

scholarly journals Relationships among early postmortem loin quality and aged loin and pork chop quality characteristics between barrows and gilts

2017 ◽  
Vol 1 (4) ◽  
pp. 607-619 ◽  
Author(s):  
J. E. Lowell ◽  
M. F. Overholt ◽  
B. N. Harsh ◽  
C. A. Stahl ◽  
A. C. Dilger ◽  
...  
Keyword(s):  
Shear Force ◽  
Rapid Assessment ◽  
Ventral Side ◽  
Ventral Surface ◽  
Quality Characteristics ◽  
Grading System ◽  
Pork Quality ◽  
Quality Traits ◽  
Early Postmortem

Abstract Rapid assessment of pork quality by packers necessitates using early postmortem (∼1 d) traits as an indication of aged pork quality (∼14 d). Efforts have been made to develop a grading system based on color and marbling of the ventral side of boneless loins. In order for this system to be successful, there must be a correlation between early postmortem quality traits observed by packers and the same traits observed by consumers after aging. However, the strength and direction of those correlations are unclear. It is also unknown if the correlations between early and aged postmortem quality differ between barrows (B) and gilts (G). Therefore, the objectives were to determine correlations between early postmortem loin quality characteristics and aged loin quality characteristics, and determine if those correlations differed between barrows and gilts. Early postmortem (∼1 d) quality traits included: instrumental and subjective color, marbling and firmness, and loin pH on the ventral surface of the loin. Loins were aged until 14 d postmortem in vacuum packages. Aged quality traits included traits evaluated early as well as shear force and cook loss. Correlations were compared between barrows and gilts using a Fisher's z test. Overall, early subjective firmness scores of barrows were greater (P < 0.001) than those of gilts. No other early quality traits differed between sexes. Early pH was correlated with aged pH (r = 0.80 B; 0.75 G), ventral lightness (r = –0.57 B; –0.54 G), ventral yellowness (r = –0.55 B; –0.55 G), subjective ventral color (r = 0.55, B; 0.41 G), and subjective chop color (r = 0.42 B; 0.44 G). Correlations of early pH and aged quality did not differ between sexes. Early lightness was correlated with aged ventral pH (r = –0.56) and subjective color (r = –0.39) in barrows but not gilts (P ≤ 0.04). Early lightness was correlated with aged lightness (r = 0.60 B; 0.51 G) and yellowness (r = 0.49 B; 0.55 G), but was not correlated with to any aged chop quality traits. Early marbling was correlated with ventral color (r = 0.42) in barrows and ventral marbling (r = 0.67 B; 0.66 G) and chop marbling (r = 0.57 B; 0.59 G) in barrows and gilts. In summary, early pH and lightness were correlated with aged quality characteristics and correlations rarely differed between barrows and gilts. Sex does not need to be accounted for when relating early and aged quality characteristics.

scholarly journals Lairage periods on temperament score and meat quality of beef cattle

2021 ◽  
Vol 56 ◽  
Author(s):  
Sandra Vieira de Moura ◽  
Isabella Dias Barbosa Silveira ◽  
Otoniel Geter Lauz Ferreira ◽  
Fábio Souza Mendonça ◽  
Sheilla Madruga Moreira ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Serum Cortisol ◽  
Serum Levels ◽  
Water Holding Capacity ◽  
Meat Tenderness ◽  
Physiological Indicators ◽  
Glucose Levels ◽  
Water Holding

Abstract: The objective of this work was to evaluate the influence of lairage periods on the temperament, physiological indicators of stress, and meat quality of beef cattle. Thirty-two castrated Aberdeen Angus x Nellore crossbred steers were distributed into four lairage periods: 12, 18, 24, and 48 hours. The following variables were evaluated: serum levels of the physiological indicators of stress glucose and cortisol (upon arrival at the slaughterhouse, after the lairage period, and at bleeding), animal temperament (movement, resistance to approach, and aggressiveness), and meat quality (final pH, water-holding capacity, color parameters, and tenderness). With a longer lairage period, the temperament score was higher, indicating that the animals were more agitated and resistant to human approach. Serum cortisol and glucose levels correlate positively with animal temperament and negatively with meat quality. At bleeding, an increase was observed in glucose and cortisol levels, respectively, for lairage periods longer than 24 hours and of 12 hours. The lairage of 48 hours reduces meat tenderness and water-holding capacity.

Therapeutic effects of glucose infusion on monochloroacetic acid exposure in rats

2002 ◽  
Vol 18 (8) ◽  
pp. 389-395 ◽  
Author(s):  
Hiroyasu Shimizu ◽  
Tomotaro Dote ◽  
Kan Usuda ◽  
Yumi Toshina ◽  
Junko Kato ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Survival Rate ◽  
Blood Lactate ◽  
Glucose Solution ◽  
Glucose Infusion ◽  
Control Group ◽  
Glucose Levels ◽  
Blood Glucose Levels ◽  
Lactate Levels ◽  
Glucose Group

The effects of glucose infusion on monochloroacetate (MCA) exposure were examined in male rats with a view toward effective clinical treatment for MCA intoxication. Rats were injected with 80 mg/kg sodium monochloroacetate (SMCA) (single lethal dose) and then infused with saline (control group) or 5% or 10% glucose solution at 2 mL/hour for ten hours. No animal in the control group survived the total 14-day follow-up period. The survival rate in 5% glucose group was 57% at ten hours; it decreased to 14% at 14 days. The survival rate in 10% glucose group was 79% at ten hours, and all rats that survived the first ten hours also survived the 14 days. Kaplan -Meier analysis showed the survival rate in 10% glucose group to be improved upon in both the 5% glucose group and the control group. Blood glucose and lactate levels were measured every hour during infusion. Blood glucose levels decreased in the control group but remained in the glucose-infused groups. Although the blood lactate level increased in each group, there was an excellent inverse linear relation between blood glucose levels and blood lactate levels. Thus, continuous parenteral infusion of glucose solution at an early stage after exposure may be an effective clinical therapy for the prevention of hypoglycaemia and metabolic lactic acidosis caused by MCA.

scholarly journals Effects of whole-body neuromuscular electrical stimulation device on hemodynamics, arrhythmia, and sublingual microcirculation

2021 ◽  
Author(s):  
Megumi Hoshiai ◽  
Kaori Ochiai ◽  
Yuma Tamura ◽  
Tomoki Tsurumi ◽  
Masato Terashima ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Blood Glucose ◽  
Blood Lactate ◽  
Neuromuscular Electrical Stimulation ◽  
Whole Body ◽  
Left Ventricular Ejection ◽  
Sublingual Microcirculation ◽  
Blood Fluidity ◽  
Lactate Levels ◽  
Blood Lactate Levels

AbstractNeuromuscular electrical stimulation has been used to treat cardiovascular diseases and other types of muscular dysfunction. A novel whole-body neuromuscular electrical stimulation (WB-NMES) wearable device may be beneficial when combined with voluntary exercises. This study aimed to investigate the safety and effects of the WB-NMES on hemodynamics, arrhythmia, and sublingual microcirculation. The study included 19 healthy Japanese volunteers, aged 22–33 years, who were not using any medication. Electrocardiogram (ECG), echocardiography, and blood sampling were conducted before a 20-min WB-NMES session and at 0 and 10 min after termination of WB-NMES. Their tolerable maximum intensity was recorded using numeric rating scale. Arrhythmia was not detected during neuromuscular electrical stimulation or during 10 min of recovery. Blood pressure, heart rate, left ventricular ejection fraction, and diastolic function remained unchanged; however, mild mitral regurgitation was transiently observed during WB-NMES in a single male participant. A decrease in blood glucose and an increase in blood lactate levels were observed, but no changes in blood fluidity, sublingual microcirculation, blood levels of noradrenaline, or oxidative stress were shown. WB-NMES is safe and effective for decreasing blood glucose and increasing blood lactate levels without changing the blood fluidity or microcirculation in healthy people.

scholarly journals Salmonella Typhimurium reprograms macrophage metabolism via T3SS effector SopE2 to promote intracellular replication and virulence

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Lingyan Jiang ◽  
Peisheng Wang ◽  
Xiaorui Song ◽  
Huan Zhang ◽  
Shuangshuang Ma ◽  
...  
Keyword(s):  
Carbon Sources ◽  
Systemic Infection ◽  
Pathogenicity Island ◽  
Intracellular Replication ◽  
Glucose Levels ◽  
T3ss Effector ◽  
Glycolytic Intermediates ◽  
Bacterial Uptake ◽  
Lactate Levels ◽  
Host Metabolism

AbstractSalmonella Typhimurium establishes systemic infection by replicating in host macrophages. Here we show that macrophages infected with S. Typhimurium exhibit upregulated glycolysis and decreased serine synthesis, leading to accumulation of glycolytic intermediates. The effects on serine synthesis are mediated by bacterial protein SopE2, a type III secretion system (T3SS) effector encoded in pathogenicity island SPI-1. The changes in host metabolism promote intracellular replication of S. Typhimurium via two mechanisms: decreased glucose levels lead to upregulated bacterial uptake of 2- and 3-phosphoglycerate and phosphoenolpyruvate (carbon sources), while increased pyruvate and lactate levels induce upregulation of another pathogenicity island, SPI-2, known to encode virulence factors. Pharmacological or genetic inhibition of host glycolysis, activation of host serine synthesis, or deletion of either the bacterial transport or signal sensor systems for those host glycolytic intermediates impairs S. Typhimurium replication or virulence.

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