Efeitos da forma física da ração e da linhagem de frangos de corte sobre a digestibilidade dos nutrientes e determinação de energia líquida / The effects of the physical form of ration and lines of broilers on the digestibility of nutrients and determination of net energy

Para avaliar os efeitos da forma física da ração, do consumo de ração controlado e das linhagens sobre a digestibilidade dos nutrientes, os valores de energia das rações e a produção de calor pelas aves, foram utilizados 210 pintos machos da linhagem Cobb® e 210 pintos machos da linhagem Ross-308®. Os tratamentos foram definidos pela forma física da ração, pelo consumo de ração controlado e pela linhagem, da seguinte forma: ração farelada à vontade, ração peletizada à vontade e ração peletizada controlada com consumo igual ao da ração farelada. O delineamento experimental foi o de blocos ao acaso, em arranjo fatorial 3x2 (três rações e duas linhagens), com quatro repetições (períodos), sendo o período considerado como bloco. A digestibilidade da matéria seca não foi afetada pela forma física da ração, entretanto a digestibilidade do extrato etéreo melhorou com a peletização. A linhagem influenciou a digestibilidade dos nutrientes e juntamente com a forma física da ração afetou a produção de calor das aves. A utilização de rações peletizadas aumentou os valores de energia líquida das rações, independentemente da linhagem, favorecendo o desempenho de frangos de corte.

The effects of the physical form of the rations on performance and carcass and cut yields of two lines of broilers, Cobb®and Ross®were evaluated. The treatments were defined according to the lines and physical form of the rations and were mash ad libitum, pelleted ad libitum and restricted pelleted (with equal intake of the mash ration). In the trial 420 birds were used, raised in metallic cages adapted for the collection of the excreta. The statistical design was a split plot block in 3x2 (3 diets and 2 lines) factorial arrangements with 4 repetitions (periods) where the period was considered the block. The digestibility of dry matter was not affected for the physical form of the ration, and the digestibility of the ether extract was enhanced by the peletization. The line affected the digestibility of the rations and with physical form of the ration affect the heat production of the broilers. The use of pelleted rations improved the net energy values of the rations, regardless of the line, enhancing the broilers performance.

Temperature change in pig rib bone during implant site preparation by low-speed drilling

OBJECTIVES: The purpose of this study was to evaluate the temperature change during low-speed drilling using infrared thermography. MATERIAL AND METHODS: Pig ribs were used to provide cortical bone of a similar quality to human mandible. Heat production by three implant drill systems (two conventional drilling systems and one low-speed drilling system) was evaluated by measuring the bone temperature using infrared thermography. Each system had two different bur sizes. The drill systems used were twist drill (2.0 mm/2.5 mm), which establishes the direction of the implant, and finally a 3.0 mm-pilot drill. Thermal images were recorded using the IRI1001 system (Infrared Integrated Systems Ltd.). Baseline temperature was 31±1ºC. Measurements were repeated 10 times, and a static load of 10 kg was applied while drilling. Data were analyzed using descriptive statistics. Statistical analysis was conducted with two-way ANOVA. RESULTS AND CONCLUSIONS: Mean values (n=10 drill sequences) for maximum recorded temperature (Max TºC), change in temperature (ΔTºC) from baseline were as follows. The changes in temperature (ΔTºC) were 1.57ºC and 2.46ºC for the lowest and the highest values, respectively. Drilling at 50 rpm without irrigation did not produce overheating. There was no significant difference in heat production between the 3 implant drill systems (p>0.05). No implant drill system produced heat exceeding 47ºC, which is the critical temperature for bone necrosis during low-speed drilling. Low-speed drilling without irrigation could be used during implant site preparation.

Lack of integrative control of body temperature after capsaicin administration

BACKGROUND: Body temperature is usually regulated by opposing controls of heat production and heat loss. However, systemic administration of capsaicin, the pungent ingredient of hot peppers, facilitated heat production and heat loss simultaneously in rats. We recently found that the capsaicin-induced heat loss and heat production occur simultaneously and that the biphasic change in body temperature is a sum of transient heat loss and long-lasting heat production. Moreover, suppression of the heat loss response did not affect capsaicin-induced heat production and suppression of heat production did not affect capsaicin-induced heat loss. These observations suggest the independent peripheral mechanisms of capsaicin-induced thermal responses. Thus, the capsaicin-induced thermal responses apparently lack an integrated control. METHODS: Male Wistar rats were maintained at an ambient temperature of 24 1 degrees C on a 12 h on-off lighting schedule at least for two weeks before the experiments. They were anesthetized with urethane (1.5 g/kg, i.p.) and placed on a heating pad, which was kept between 29 and 30 degrees C. Skin temperature(Ts) was measured with a small thermistor, which was taped to the dorsal surface of the rat's tail, to assess vasoactive changes indirectly. Colonic temperature(Tc) was measured with another thermistor inserted about 60 mm into the anus. O2 consumption was measured by the open-circuit method, and values were corrected for metabolic body size (kg0.75). Capsaicin (Sigma) was dissolved in a solution comprising 80+ACU- saline, 10+ACU- Tween 80, and 10+ACU- ethanol, and injected subcutaneously at a dose of 5 mg/kg. Each rat received a single injection of capsaicin because repeated administration of capsaicin renders an animal insensitive to the subsequent administration of capsaicin. Laminectomy was performed at the level of the first and second cervical vertebrae to expose the cervical spinal cord for sectioning. The brain was transected at 4-mm rostral from the interaural line with an L-shaped knife. RESULTS: After administration of capsaicin, O2 consumption increased from 13.5 0.4 mL/min/kg0.75 at 0 min to a peak of 15.9 0.4 mL/min/kg0.75 at 71 min and gradually declined but remained higher than the basal value until the end of the 4-h observation period. Ts also immediately increased from 27.7 0.2 degrees C to 31.9 0.3 degrees C at 39 min, and it returned to the baseline level within 90 min after the capsaicin administration. Tc initially decreased from 37.1 0.1 degrees C to 36.8 0.2 degrees C at 43 min and then gradually increased over the baseline level and remained at 37.6 0.2 degrees C until the end of the experiment. In spinalized rats, the capsaicin-induced increases in O2 consumption was largely attenuated, while the basal O2 consumption was similar to that of control rats. The basal Ts of spinalized rats was 32.4 0.3 degrees C, which was higher than that of control rats. Capsaicin increased Ts by less than 1 degree C, and Tc did not change after the capsaicin administration. O2 consumption of decerebrated rats was statistically higher than that of control rats after the injection of capsaicin. However, capsaicin did not increase Ts, showing a lack of a vasodilatory response. Decerebration between the hypothalamus and midbrain prevented the capsaicin-induced heat loss but not the heat production response. CONCLUSION: These results show that the capsaicin-induced heat production and heat loss are controlled separately by the brainstem and by the forebrain, respectively, and suggest that the body temperature regulation is performed without an integrative center.

The Detection of the Heat Production in Breast Cancer / 대한암학회지

PURPOSE: It is known that heat production in breast cancer is caused by hypermetabolism, hypervascularization and hyperperfusion in the affected regions of the breast. The object of this study is to detect the heat production in breast cancer of Korean women. MATERIALS AND METHODS: 240 patients with breast cancer and benign mass were examined by digital infrared thermographic system from January 1991 through December 1995. The heat production was detected when there was a hot spot on clinically palpable breast mass area on the breast thermogram. RESULTS: Of the 240 patients, 130 with breast cancer and 110 with benign mass, as control group. 118 (90.8%) of 130 patients with breast cancer had the heat production, but only 12 (10.9%) of 110 patients with benign mass had the heat production (p<0.0001). The sensitivity of breast thermogram was 90.8% and the specificity was 89.1%. 16 (64%) of 25 breast cancer of which size was smaller than 2 cm had the heat production. But all of 45 breast cancer of which size was larger than 4 cm had the heat production (p<0.0001). 103 (79.2%) of breast cancer had greater than 2degrees C in thermal difference (delta T), and 120 (92.3%) had greater than 1degrees C. CONCLUSION: We conclude that there is heat production in breast cancer. And also the heat production in breast cancer could be detected by the breast thermography. We suggest that further studies of mechanism about heat production in breast cancer is necessary.