Effects of maternal exercise during pregnancy on neonatal weight and subcutaneous fat thickness / 环境与职业医学

Background Exercise during pregnancy is closely related to maternal and infant health. Previous studies in developed countries have linked maternal exercise during pregnancy with newborn body weight as well as subcutaneous fat thickness. However, the relevant studies in China are limited, and the conclusions remain inconsistent. Objective To investigate the effects of maternal exercise during pregnancy on neonatal weight and subcutaneous fat thickness. Methods Based on the Shanghai Birth Cohort, 959 maternal-infant pairs were included in this study. The International Physical Activity Questionnaire was used to collect average weekly frequency and daily minutes of walking in the first and second trimesters, and entropy weight method was used to calculate the cumulative exercise index in the two trimesters. Birth weight was measured using a calibrated weigh scale. Subcutaneous fat thickness was measured at abdomen, scapula, and triceps with a Harpenden skinfold caliper for all newborns and the sum of the thickness for the three sites was then calculated. A multiple linear regression model was employed to estimate the relationships of cumulative exercise index during pregnancy with neonatal body weight and subcutaneous fat thickness. Subgroup analyses stratified by pre-pregnancy body mass index (BMI) and sex of newborns were also performed. Results The mean age of pregnant women was (28.5±3.8) years, and the pre-pregnancy BMI was (21.4±3.0) kg·m−2. Newborn boys were slightly more than newborn girls (54.3% vs 45.7%), and the neonatal weight was (3374.0±427.5) g. The means of newborns' abdominal, scapular, and triceps subcutaneous fat thickness were (4.4±1.3), (5.4±1.4), and (6.0±1.5) mm, respectively, and the sum of subcutaneous fat thickness was (15.8±3.9) mm. In the first and second trimesters, 77.3% and 88.7% of pregnant women walked 4 d per week and more, respectively; the daily minutes of walking was (36.9±27.2) min and (43.3±26.3) min, respectively; the cumulative exercise index was 25.6±17.7 and 35.9±21.1, respectively. The results of multiple linear regression analysis showed that the cumulative exercise index in the second trimester was negatively associated with newborns' abdominal (b=−0.006, 95%CI: −0.010-−0.003), scapular (b=−0.005, 95%CI: −0.009-−0.002), triceps (b=−0.006, 95%CI: −0.010-−0.002), and their sum of (b=−0.018, 95%CI: −0.028-−0.007) subcutaneous fat thickness (P<0.05); in the first and second trimesters, however, the relationship between maternal cumulative exercise and newborns' body weight was not significant. The results of stratified analyses showed that the negative associations between maternal cumulative exercise index and newborns' subcutaneous fat thickness for the second trimester remained significant in the subgroups of boys and neonates whose mothers had normal pre-pregnancy BMI (P<0.05). Conclusion Cumulative exercise index in the second trimester is negatively correlated with the neonatal thickness of subcutaneous fat, and the association may be altered by neonatal sexes and maternal pre-pregnancy BMI levels.

Multivariate relationships among pH, subcutaneous fat thickness, and color in bovine meat using canonical correlation analysis / Relación multivariada entre pH, espesor de grasa subcutánea y color en carne bovina usando el análisis de correlación canónica / Relação multivariada entre pH, espessura de gordura subcutânea e cor em carne bovina usando a análise de correlação canônica

Abstract Background: pH, subcutaneous fat thickness (SFT), and color are fundamental variables to define the organoleptic characteristics of meat. However, multivariate relationships of those traits remain unexplored in bovine meat. Objective: To investigate the multivariate relationships among pH, subcutaneous fat thickness, and color parameters in bovine meat using canonical correlation analysis. Methods: A dataset containing 173 individual records of pH, SFT, and color parameters (a*: intensity of red color, b*: intensity of yellow color, and L*: lightness) from five Brazilian beef cut types (Breed: Nellore; cuts: acém, contrafilé, fraldinha, patinho and picanha) was constructed. Multivariate relationships between color variables (a*, b*, and L*) and chemical variables (pH and SFT) were explored using the CANCORR procedure of SAS. Results: Two canonical correlations between U (a*, b*, and L*; color variables) and V (pH and SFT; chemical variables) variates were significant (p<0.01). First and second canonical correlations were 0.463 and 0.282, respectively. Canonical weights for variates were for U1: a* = 0.707, b* = 0.406, and L* = -0.039; U2: a* = 0.364, b* = -0.898, and L* = 1.234; V1: pH = -0.376 and SFT = 0.935; V2: pH = 0.927 and STF = 0.356. Conclusion: Subcutaneous fat thickness significantly affected intensity of red and yellow colors, whereas pH significantly affected lightness. The results of this study may be useful for a better understanding of the role of muscle metabolism and its implications on the organoleptic characteristics of bovine meat.

Resumen Antecedentes: El pH, espesor de la grasa subcutánea (SFT) y color, son variables importantes que definen las características organolépticas de la carne de rumiantes. Sin embargo, su relación multivariada en carne bovina permanece inexplorada hasta ahora. Objetivo: Investigar la relación multivariada entre el pH, SFT y parámetros de color en carne bovina mediante el análisis de correlación canónica. Métodos: Se construyó una base de datos con 173 registros individuales de pH, SFT y parámetros de color (a*: intensidad de color rojo, b*: intensidad de color amarillo y L*: luminosidad) de cinco tipos de cortes de carne bovina brasileña (Raza: Nellore; cortes: acém, contrafilé, fraldinha, patinho y picanha). La relación multivariada entre las variables de color (a*, b* y L*) y las variables químicas (pH y SFT) se exploró usando el procedimiento CANCORR de SAS. Resultados: Dos correlaciones canónicas entre las variables U (compuesta por a*, b* y L*; variables de color) y V (compuesta por pH y SFT; variables químicas) fueron significativas (p<0,01). La primera y la segunda correlación canónica fueron 0,463 y 0,282, respectivamente. Los pesos canónicos para las variables canónicas fueron para U1: a* = 0,707, b* = 0,406 y L* = -0,039; U2: a* = 0,364, b* = -0,898 y L* = 1,234; V1: pH = -0,376 y SFT = 0,935; V2: pH = 0,927 y SFT = 0,356. Conclusión: El espesor de grasa subcutánea afectó significativamente la intensidad de los colores rojo y amarillo, mientras que el pH afectó significativamente la luminosidad. Los resultados de este estudio pueden ser útiles para comprender el papel del metabolismo muscular y sus implicaciones en las características organolépticas de la carne bovina.

Resumo Antecedentes: O pH, a espessura da gordura subcutânea (SFT) e a cor, são variáveis importantes que definem as características organolépticas da carne de ruminantes. No entanto, sua relação multivariada em carne bovina até o momento permanece inexplorada. Objetivo: Investigar a relação multivariada entre o pH, SFT e os parâmetros de cor em carne bovina, utilizando a análise de correlação canônica. Métodos: Foi construído um banco de dados contendo 173 registros individuais de pH, SFT e parâmetros de cor (a*: intensidade de cor vermelha, b*: intensidade de cor amarela y L*: luminosidade) de cinco tipos de cortes de carne bovina brasileira (Raça: Nellore; cortes: acém, contrafilé, fraldinha, patinho e picanha). A relação multivariada entre variáveis de cor (a *, b * e L*) e variáveis químicas (pH e SFT) foi explorada usando o procedimento CANCORR do SAS. Resultados: Duas correlações canônicas entre as variáveis U (composta de a *, b * e L *, variáveis de cor) e V (composta de pH e SFT, variáveis químicas) foram significativas (p<0,01). A primeira e segunda correlação canônica foram 0,463 e 0,282, respectivamente. Os pesos canônicos para as variáveis canônicas foram para U1: a* = 0,707, b* = 0,406 e L* = -0,039; U2: a* = 0,364, b* = -0,898 e L* = 1,234; V1: pH = -0,376 e SFT = 0,935; V2: pH = 0,927 e SFT = 0,356. Conclusão: A espessura de gordura subcutânea afetou significativamente a intensidade das cores vermelha e amarela, enquanto o pH afetou significativamente a luminosidade, em carne bovina. Os resultados deste estudo podem ser úteis para entender melhor o papel do metabolismo muscular e suas implicações nas características organolépticas da carne bovina.

Adenomyosis and Subcutaneous Fatty Tissue Thickness Relationship

The etiology of adenomyosis is not well understood, but adenomyosis is a common disease. In our study, we aimed to investigate the relationship between

Analysis of setup error in pelvic tumor radiotherapy and its relation with subcutaneous fat thickness / 医疗卫生装备

Objective To analyze the setup error during tumor radiotherapy by linear accelerator cone beam CT(CBCT),and to determine the presence of correlation between subcutaneous fat thickness and setup error. Methods From May 2016 to June 2017 59 patients with pelvic tumors underwent CT scan after body positioning with thermoplastic model,CBCT images were obtained before treatment and registered automatically and manually along with localizable CT images. The displacement data at X(left-right), Y(head-foot) and Z(front-back) directions as well as pelvic subcutaneous fat thickness were recorded,and SPSS 18.0 was used for data statistics.Results The 59 patients had the mean setup errors at X,Y and Z directions being(1.07±2.18),(-0.07±5.00)and(1.15±2.38)mm respectively,and the subcutaneous fat thickness ranging from 0.3 to 2.9 cm with a mean value of 1.6 cm.Spearman analysis showed the correlations between the absolute value of the errors and the subcutaneous fat thickness being 0.15, 0.11 and 0.20 respectively at X, Y and Z directions, and there were no significant differences between the correlations(P>0.05).Conclusion The setup method verifies its feasibility by restraining its errors at X, Y and Z directions between -5 and +5 mm, and there is a weak correlation between the setup error and subcutaneous fat thickness.[Chinese Medical Equipment Journal,2018,39(5):64-67]

Níveis de concentrado e farelo do mesocarpo de babaçu sobre as características da carcaça de tourinhos confinados / Concentrate levels and babassu mesocarp bran on carcass characteristics of feedlot bulls

Objetivou-se avaliar as características da carcaça de tourinhos alimentados em confinamento com níveis de concentrado (65 e 71%) associados ou não à inclusão de 35% de farelo do mesocarpo de babaçu (FMB) na fração concentrada da dieta. Foram utilizados 28 tourinhos, com idade inicial de 21 meses e 356,7±19,2 kg de peso corporal inicial. O delineamento experimental utilizado foi o inteiramente casualizado com os tratamentos em arranjado fatorial 2x2. Os pesos de carcaça quente e fria não foram alterados pelo nível de concentrado da dieta e pela inclusão do FMB no concentrado, apresentando valores médios de 256,39 e 245,87 kg, respectivamente. Os rendimentos de carcaça quente e carcaça fria foram menores para as dietas que associaram o menor nível de concentrado e 35% de FMB na fração concentrada da dieta. A espessura de gordura subcutânea, a conformação e a maturidade fisiológica da carcaça não foram alteradas pelo nível de concentrado e pela inclusão do FMB, com valores médios de 3,6 mm, 10,89 e 12,93 pontos, respectivamente. A inclusão de 35% de FMB no concentrado associado aos diferentes níveis de concentrados não alteraram o peso dos cortes comerciais. A inclusão de 35% de farelo do mesocarpo de babaçu na fração concentrada de dietas com elevada proporção de concentrado para tourinhos confinados não altera as principais características da carcaça de interesse econômico, proporcionando produção de carcaça com adequada qualidade.

The objective was to evaluate the carcass characteristics of feedlot bulls fed levels of concentrate (65 and 71%) with or without the inclusion of 35% of babassu mesocarp bran (BMB) in concentrate fraction of the diet. Twenty eight young bulls were used, with initial age of 21 month and 356.7±19.2 kg of initial body weight. The experimental design was completely randomized design with treatments in a factorial arrangement 2x2. Hot and cold carcass weights were not affected by dietary concentrate level and the inclusion of BMB in the concentrate, with average values of 256.39 and 245.87 kg, respectively. Hot and cold carcass yield were lower for diets that associated the lower level of concentrate and 35% of BMB in the concentrate fraction of the diet. Subcutaneous fat thickness, conformation and carcass physiological maturity were not affected by concentrate level and the inclusion of the BMB, averaging 3.6 mm, 10.89 and 12.93 points respectively. The inclusion of 35% of BMB in the concentrate associated with different levels of concentrates did not alter commercial cuts weight. The inclusion of 35% of the BMB in the concentrate fraction of diets with high concentrate for feedlot bulls does not change the carcass characteristics of economic interest, providing production of carcasses with adequate quality.

Características da carcaça e do corpo vazio de bovinos Charolês de diferentes categorias abatidos com similar grau de acabamento / Carcass characteristics and empty body of Charolais cattle of different categories slaughtered at similar degree of fatness

Avaliaram-se as características de carcaça e do corpo vazio de novilhos (NO), novilhas (NA) e vacas de descarte (VA) Charolês n= 9, 10 e 10, respectivamente, terminados em confinamento e abatidos com similar grau de acabamento. O peso de abate e o peso de corpo vazio (PCVZ) foram similares entre NO, 480,2 e 417,4kg, e VA, 516,2 e 405,8kg, e maiores do que os das NA, 368,3 e 306,1kg. O rendimento de carcaça quente diferiu entre as categorias, sendo 57,2, 53,3 e 50,5%, respectivamente, para NO, NA e VA. Com o rendimento de carcaça quente expresso em relação ao PCVZ, as diferenças entre categorias diminuíram, sendo significativas apenas entre NO e NA. O conteúdo do trato digestivo das VA foi 34 e 45% maior que o dos NO e NA, respectivamente, sendo correlacionado (P<0,05) com peso de abate (r=0,66) e rendimento de carcaça quente (r=-0,41). O peso de carcaça quente foi similar entre NO, 274,9kg, e VA, 260,8kg, e maior que o NA, 196,4kg. O comprimento de carcaça foi maior nas VA, intermediário nos NO e menor nas NA. A área do músculo Longissimus dorsi foi menor nas NA. Novilhos apresentaram melhor conformação de carcaça que as fêmeas, as quais não diferiram entre si.

The carcass characteristics and empty body of Charolais steers n=9, cull heifers n= 10, and cull cows n=10, feedlot finished with similar subcutaneous fat thickness were evaluated. The slaughter weight and empty body weight (EBW) were similar between steers (480.2 and 417.4kg) and cows (516.2 and 405.8kg), which were higher than for heifers (368.3 and 306.1kg). Hot carcass dressing was significantly different among categories, being 57.2, 53.3 and 50.5%, respectively, for steers, heifers and cows. When carcass dressing was expressed in relation to EBW the differences became smaller among categories, being significant only between steers and heifers. The digestive tract content of cows was 34 and 45% higher than for steers and heifers, respectively, being correlated (P<0.05) with slaughter weight (r=0.66) and hot carcass dressing (r=-0.41). Hot carcass weight was similar for steers (274.9kg) and cows (260.8kg), both superior to heifers (196.4kg). Carcass length was higher for cows, intermediate for steers and lower for heifers. The Longissimus dorsi area was smaller for heifers. Steers showed better carcass conformation score than females, which did not differ between themselves.

Reliability of B-mode ultrasound for measuring subcutaneous fat thickness in the cadaver / 体力科学

The reliability of B-mode ultrasound for measuring subcutaneous fat thickness was evaluated in the cadaver. The ultrasonic device used in this study was the linear type employing a 5 MHz transducer. Ultrasonically determined-measurements of subcutaneous fat thickness was obtained on the upper arm, thigh, leg and abdomen. The border between subcutaneous fat and muscle tissues was able to be distinguish clearly by using this ultrasonic device. The subcutaneous fat thickness obtained ultrasonically were lower than those measured directly with using the slide calipers in the cadaver. Mean difference (standard deviation) between these values was 1.65 mm (0.98 mm) . A statistically significant correlation coefficient of 0.97 (p<0.001) and the linear regression equation of D=1.0963 B+0.9332 was observed between the subcutaneous fat thickness obtained from a B-mode ultrasonic (B) and direct (D) methods. The results suggest that B-mode ultrasonic device may be able to use for measuring subcutaneous fat thickness and a more reliable fat thickness may be able to obtain by revising the ultrasonically determined-measurements.