Two Cases of Abdominal Distension Successfully Treated with Tokishigyakukagoshuyushokyoto / 日本東洋医学雑誌

Abdominal distension is one of the common symptoms and can cause abdominal pain and anorexia, which may raise adverse effect on general well-being and quality of life. In Western medicine, there are specialized treatments for structural lesions associated with abdominal distension, but functional abdominal distension is often difficult to treat. There have been some reports of Kampo medicine for treatment of abdominal distension, but no case reports on tokishigyakukagoshuyushokyoto. We experienced two cases of abdominal distension successfully treated with tokishigyakukagoshuyushokyoto. Case 1 was 86-year-old woman who developed abdominal distension with frequent belching. Case 2 was 59-year-old man who developed abdominal distension associated with opioid. Regulating qi medicine was not effective for abdominal distension in both cases. Both cases had reversal coldness of the extremities, tympanic sounds of abdomen, coldness of abdomen, and inguinal tenderness and resistance. Therefore, we diagnosed them as tokishigyakukagoshuyushokyoto sho. After administration of tokishigyakukagoshuyushokyoto, in Case 1, the frequency of belching decreased and the appetite increased with the improvement of abdominal distension. In Case 2, increasing the dose of goshuyu in tokishigyakukagoshuyushokyoto relieved abdominal distension. Tokishigyakukagoshuyushokyoto can be effective for abdominal distension with interior cold pattern.

Different entry points of needle knife for lumbar disc herniation: a randomized controlled trial / 中国针灸

OBJECTIVE@#To compare the clinical efficacy and safety among three different entry points of needle knife, including tenderness point, intervertebral foramen point and articular process node, for lumbar disc herniation (LDH).@*METHODS@#A total of 105 patients with LDH were randomly divided into a tenderness point group (35 cases, 1 case dropped off ), an intervertebral foramen point group (35 cases) and an articular process node group (35 cases, 1 case dropped off ). In the three groups, the needle knife was given at positive tenderness points of lumbosacral and hip, the external point of intervertebral foramen and the node of vertebral joint process respectively, once a week for a total of 4 times. The scores of Japanese Orthopaedic Association (JOA), Oswestry disability index (ODI), visual analogue scale (VAS) were recorded before treatment, 2 weeks and 4 weeks into treatment, and 3 months follow-up after treatment, and the clinical efficacy and safety was observed.@*RESULTS@#Compared before treatment, the JOA scores in each group were increased 2, 4 weeks into treatment and in the follow-up (P<0.05); 4 weeks into treatment and in the follow-up, the JOA scores in the tenderness point group and the articular process node group were higher than those in the intervertebral foramen point group (P<0.05). Compared before treatment, except for ODI score 2 weeks into treatment in the intervertebral foramen point group, the ODI and VAS scores in each group were decreased 2, 4 weeks into treatment and in the follow-up (P<0.05), and the ODI scores in the tenderness point group and the articular process node group were lower than those in the intervertebral foramen point group (P<0.05). In 2 weeks into treatment, the VAS scores in the tenderness point group and the articular process node group were lower than those in the intervertebral foramen point group (P<0.05); in 4 weeks into treatment and follow-up, the VAS scores in the tenderness point group were lower than the other two groups (P<0.05). After treatment, the clinical efficacy of each group was similar (P>0.05); during the follow-up, the total effective rate in the tenderness point group was higher than that in the intervertebral foramen point group (P<0.05). There were no serious adverse events in each group.@*CONCLUSION@#The three different entry points of needle knife all could improve the symptoms of patients with LDH. The comprehensive effect of improving the subjective symptoms, lumbar function, pain degree and long-term curative effect is better in the tenderness point group.

Asociación de polimorfismos en los genes CAPN y CAST con propiedades fisicoquímicas de la carne bovina: una revisión / Association of polymorphisms in CAPN and CAST genes with physicochemical properties of beef: a review / Associação de polimorfismos nos genes CAPN e CAST com propriedades físico-químicas da carne bovina: uma revisão

Resumen Las propiedades fisicoquímicas como terneza, color, jugosidad, sabor, marmoleo, pH y capacidad de retención de agua, son consideradas como los atributos que tienen mayor importancia en la calidad de la carne. El manejo post mortem influye en el funcionamiento del sistema proteolítico de las enzimas µ-calpaínas y calpastatinas, que están codificadas por los genes CAPN1 y CAST, respectivamente. Esta revisión muestra las asociaciones de los polimorfismos CAPN1 y CAST con el fin de explicar las propiedades fisicoquímicas antes mencionadas, que determinan las características relacionadas con la calidad de la carne. Existen polimorfismos de CAPN1 y CAST asociados a propiedades fisicoquímicas particulares de la carne, pero no todos los polimorfismos se asocian con las propiedades mencionadas. La actividad del sistema proteolítico de las enzimas varía según el manejo peri y post mortem. La presencia o ausencia de un polimorfismo varía entre razas. Por consiguiente, las asociaciones de polimorfismos de nucleótido simple con las propiedades fisicoquímicas de la carne mencionadas en esta revisión podrían ayudar a mejorar los indicadores de calidad de la carne bovina.

Abstract Physicochemical properties such as tenderness, color, juiciness, flavor, marbling, pH and water retention capacity, are considered the most important attributes in the meat quality. Posmortem management influences the functioning of the proteolytic system of the enzymes calpains and calpastatins, which are encoded by CAPN1 and CAST genes, respectively. This review displays the associations of CAPN1 and CAST polymorphisms in order to explain the aforementioned physicochemical properties, which determine the characteristics relate to the beef quality. There are CAPN1 and CAST polymorphisms associated with particular physicochemical properties of meat, but not all polymorphisms are associated with the mentioned properties. The activity of enzymes proteolytic system varies according to peri and posmortem management. The presence or absence of a polymorphism varies between races. Therefore, the associations of single nucleotide polymorphisms with the physicochemical properties of meat mentioned in this review could help to improve the quality indicators of beef.

Resumo Propriedades físico-químicas como maciez, cor, suculência, sabor, marmorização, pH e capacidade de retenção da água, são consideradas os atributos mais importantes na qualidade da carne. O manejo pós-morte influencia o funcionamento do sistema proteolítico das enzimas calpaína e calpastatina, que são codificadas pelos genes CAPN1 e CAST, respectivamente. Esta revisão mostra as associações dos polimorfismos CAPN1 e CAST para explicar as propriedades físico-químicas citadas, que determinam as características relacionadas à qualidade da carne. Existem polimorfismos CAPN1 e CAST associados a propriedades físico-químicas específicas da carne, mas nem todos os polimorfismos estão associados às propriedades mencionadas. A atividade das enzimas do sistema proteolítico varia de acordo com o manejo peri e pos-mortem. A presença ou ausência de um polimorfismo varia entre as raças. Portanto, as associações de polimorfismos de nucleotídeo único com as propriedades físico-químicas da carne mencionadas nesta revisão poderiam ajudar a melhorar os indicadores de qualidade da carne bovina.

A ternura: o entrelaçamento da moral e da ética / Tenderness: the interlacing of moral and ethics / La ternura: el entrelazamiento de la moral y la ética

O artigo faz uma revisão na obra de Freud para compreender a constituição da moral e da ética no psiquismo humano. Refere conceitos como narcisismo, destrutividade e alteridade, integrantes na formação do processo da moral e da ética. Destaca e desenvolve alguns aspectos do sentimento de ternura, um conceito freudiano, tanto no entrelaçamento quanto na complementariedade da moral e da ética (AU)

The paper reviews Freud's work to understand the constitution of moral and ethics in the human psyche. It broadly examines concepts such as narcissism, destructiveness and otherness, which are part of the formation of the moral and ethical process. It highlights the feeling of tenderness, a Freudian concept, in the intertwining and complementarity of moral and ethics (AU)

El artículo revisa el trabajo de Freud para comprender la constitución de la moral y la ética en la psique humana. En términos generales, examina conceptos como el narcisismo, la destructividad y la otredad, que son parte de la formación del proceso moral y ético. Destaca y desarrolla algunos aspectos del sentimiento de ternura, concepto freudiano, tanto en el entrelazamiento como en la complementariedad de la moral y la ética (AU)

Physicochemical characteristics of meat of nellore steers supplemented with or without addition of lipids / Características físico-químicas da carne de novilhos nelore suplementados com ou sem adição de lipídios

The aim of research was to evaluate the meat quality of Nellore young bulls in grazing supplemented with or without addition of lipids. Twenty­four young bulls, 301 ± 5.8 kg in body weight, were used in the experiment and randomly distributed into four groups according to treatment: only Panicum maximum cv. Mombasa grass; Mombasa grass with concentrated supplementation based on soybean meal; Mombasa grass with concentrate containing lipids from soybean oil; and Mombasa grass with concentrate containing lipids derived from soybean grains. There were no differences (P>0.05) between the treatments for temperature, pH, thawing, cooking and total losses, shear force, sarcomere length and collagen in bulls. Nellore young bulls raised in fertilized and irrigated Mombasa grass fed Mombasa grass only or supplemented with or without addition of lipids were similar regarding meat quality.

Objetivou-se com esta pesquisa avaliar a qualidade da carne de novilhos Nelore em pastejo suplementado com ou sem adição de lipídios. Vinte e quatro novilhos, 301 ± 5,8 kg de peso vivo, foram utilizados no experimento e distribuídos aleatoriamente em quatro grupos de acordo com os tratamentos: somente Panicum maximum cv. capim-mombaça; capim-mombaça com suplementação concentrada à base de farelo de soja; capim-mombaça com concentrado contendo lipídios do óleo de soja; e capim-mombaça com concentrado contendo lipídios derivados de grãos de soja. Não houve diferenças (P>0,05) entre os tratamentos para temperatura, pH, perdas por descongelamento, perdas por cozimento e perdas totais, força de cisalhamento, comprimento de sarcômero e colágeno nos touros. Novilhos Nelore criados em capim-mombaça fertilizado e irrigado, alimentados apenas com capim-mombaça ou suplementados com ou sem adição de lipídeos, foram semelhantes quanto à qualidade da carne.

Vaginal birth after cesarean

Background: A heightened awareness must be present among the clinicians while taking the decision to perform the first cesarean section, as it decides the future obstetric career of the women. Because of the rise in cesarean section rate in recent decades, the question of how to manage the subsequent deliveries becomes important. Vaginal birth after cesarean (VBAC) has long been proposed as an alternative measure to reduce repeat cesarean rate. Our present study aims to assess the predictive factors of successful VBAC and study the risks and benefits involved.Methods: A prospective observational study was conducted to assess the success of VBAC and its outcome in GMERS Medical College and Hospital, Ahmedabad. A total of 100 pregnant women with history of previous one cesarean section who fulfilled the criteria for vaginal delivery were recruited for study and the outcome was analyzed.Results: The success rate of VBAC was 58% while failed TOLAC which ended up in emergency repeat cesarean section was 42%. Vaginal delivery either before or after the history of previous cesarean section, neonatal birth weight between 2.5-3kg, and admission during active phase of  labour were associated with successful VBAC. There were 2 cases of partial scar rupture diagnosed peroperatively. The commonest indication of repeat cesarean section was non progress of labour (45.2%) followed by fetal distress (16.7%). The neonatal morbidity rate was similar in both groups due to limited prolonged unsuccessful trial in our study. There was no maternal and neonatal mortality.Conclusions: To reduce the escalating rate of total cesarean section worldwide, VBAC is an alternative option which should be encouraged in carefully selected patients. However, it should be carried out in a well equipped institute with close fetal monitoring and availability of blood and trained personnel. Thus “once a cesarean section, always a hospital delivery” and not, “once a cesarean section, always a cesarean section”.

Características de carcaça e carne de novilhos Aberdeen Angus submetidos à castração cirúrgica ou imunológica / Carcass characteristics and meat of Aberdeen Angus steers submitted to surgical or immunological castration

Objetivou-se avaliar as características de carcaça e carne de novilhos Aberdeen Angus castrados cirurgicamente em duas idades ou imunocastrados com dois protocolos. Foram utilizados 48 bezerros, monitorados a partir do nascimento e desmamados, com idade e peso médio inicial de seis meses e de 160±16,54kg, respectivamente. Os animais foram distribuídos aleatoriamente nos seguintes tratamentos: castração cirúrgica ao nascer; castração cirúrgica ao desmame; imunocastração com três doses da vacina Bopriva® e imunocastração com quatro doses da vacina Bopriva®. O delineamento experimental utilizado foi o inteiramente ao acaso. Novilhos imunocastrados com três doses apresentaram maior quebra ao resfriamento e menor espessura de gordura ajustada para 100kg de carcaça fria que castrados cirurgicamente ao nascer (P<0,05). A imunocastração com três doses proporcionou incremento na participação de músculo, em relação às castrações cirúrgicas, mas reduziu a gordura em relação à castração cirúrgica ao nascimento (P<0,05). A relação músculo:osso foi superior nos imunocastrados com três doses em relação a castrados cirurgicamente no desmame (P<0,05). Apesar de variações na participação tecidual na carcaça, a castração imunológica mostrou-se viável em substituição à castração cirúrgica, não alterando os padrões qualitativos da carne.(AU)

The objective of this study was to evaluate the carcass and meat characteristics of Aberdeen Angus steers surgically castrated at two ages or immunocastrated with two protocols. Forty-eight calves we used, monitored from birth and weaned, with age and initial mean weight of six months and 160±16.54kg, respectively. The animals were randomly assigned to the following treatments: surgical castration at birth; surgical castration at weaning; immunocastration with three doses of the Bopriva ® vaccine and immunocastration with four doses of the Bopriva ® vaccine. The experimental design was completely randomized. Immunocastrated steers with three doses had a greater cooling break and lower fat thickness adjusted for 100kg of cold carcass than surgically castrated at birth (P< 0.05). Immunocastration with three doses provided an increase in muscle participation in relation to surgical castration but reduced fat in relation to surgical castration at birth (P< 0.05). The muscle:bone ratio was higher in the immunocastrated with three doses compared to surgically castrated at weaning (P< 0.05). Despite variations in tissue involvement in the carcass, the immunological castration proved to be viable to replace surgical castration, not changing the quality of the meat standards.(AU)

Retrospective study to find predictive factors of scar dehiscence in previous caesarean section to prevent maternal and perinatal morbidity and mortality

Background: Uterine scar dehiscence is a complication in which scar tissue remaining from previous C-section is disrupted and separated. Its incidence ranges between 0.2%-4.3% of all pregnancies with previous caesarean. It is asymptomatic in 48% of patients and thus is a serious complication because if not predicted it can lead to uterine rupture.Methods: Patients included in the study were of previous caesarean who were taken for repeat caesarean and scar dehiscence was not predicted preoperatively but seen intra-operatively. History, symptoms, signs and radiological investigations were interpreted to find out single or multiple factors responsible for scar dehiscence.Results: Incidence of scar dehiscence was found to be 8.3% .Scar dehiscence was detected in 55% of cases who were gravida 3 and above, all patients with intraoperative scar tenderness, 35% of patients with scar thickness ˂2mm, 70% cases with POG 37-40 weeks, 65% of patients with interpregnancy interval˂18 months,86.6% of patients with scar dehiscence had baby birth weight ˃3kg.Conclusions: Authors concluded that a single factor which has maximum predictive value for scar dehiscence is scar tenderness.

Clinical Outcome of Blunt Abdominal Trauma in Tertiary Care Teaching Hospital

Introduction: Blunt abdominal trauma occurs when injuryto organs inside abdominal cavity is present due to externalforces exerted over abdomen as result of trauma. Widespectrum of clinical presentation is seen ranging from milderforms of injury to fatal solid organ injuries with irreversibleshock and ongoing bleeding. Management ranges fromwatchful observation to emergency laparotomy. Aim ofthis study was to evaluate different clinical presentation,organ specific injury and management of blunt abdominaltrauma.Material and Methods: A retrospective study with 25patients sustaining Blunt abdominal trauma who came toTrauma centre in Guru Gobindsingh Government Hospital,Jamnagar attached to medical college from 2016 to 2018 wereincluded. The patients were selected randomly.Results: Blunt abdominal injury was seen in all age from 1 to60 years. Highest incidence noted in age group 11 to 20 years.Male predominance was noted with Male: Female ratio21:4 of5.25:1.Most common mode of injury was road traffic accident(44%). Most common injured organ was Liver (32%).Liver and spleen injuries were associated with rib fractures.Abdominal pain and tenderness was most common clinicalpresentation (90%). Patients with hemodynamic instabilityhad more mortality.Conclusion: Blunt abdominal injury is one of the commonestinjuries encountered in polytrauma patients. Morbidity andmortality can be prevented by timely initial resuscitation andcorrect diagnosis as well as management (operative or nonoperative) which depend on patient’s hemodynamic stabilityand findings of imaging studies.

Biochemical and Utralmicroscopic Evaluation of Myofibril Proteins and Collagen during Ageing in Broiler Chicken PSE (Pale, Sof, Exudative) Meat

Abstract The aim of this work was to study the myofibril proteins and collagen fraction changes in broiler chickens PSE (pale, soft, exudative) meat during ageing and their relationship to meat quality. The results presented an increase of myofibril proteins and collagen solubility promoted by the enhanced proteases activities during storage. Ultramicroscopically, the PSE meat samples revealed intracellularly a sarcomere super contraction and lacunas within the A and I bands while Z-lines appeared very dense and fragmented in comparison to normal samples. This observation was noticed already at 4h storage while extracellularly collagen fibrils decreased visually within the endomysium only after 24h of conditioning. These results influenced the quality as the PSE meat presented better functional properties at the first hours of conditioning before further proteins degradation by proteases. Thereafter, at the later ageing stage a further disintegration of the abnormal meat structure would affect the meat functional properties.

Analysis on the specificity of the relevant points along the governor vessel in chronic gastritis based on tenderness reaction and tenderness threshold / 中国针灸

OBJECTIVE@#To explore the specificity of the relevant points along the governor vessel in chronic gastritis through the synchronous observation of the tenderness reaction and tenderness threshold on the back along the governor vessel in the volunteers with chronic gastritis and make the comparison with healthy volunteers.@*METHODS@#A chronic gastritis group and a healthy volunteer group were prepared, 30 cases in each one. Using synchronous comparison, the tenderness reaction at the point inferior to each of the spinous processes from T to L along the governor vessel was observed. The mechanical pressure pain threshold was determined.@*RESULTS@#Regarding the tenderness reaction at the point inferior to each spinous process on the back along the governor vessel, the occurrence rate was different significantly between the chronic gastritis group and the healthy volunteer group (0.05).@*CONCLUSION@#The point inferior to the spoinous process of T on the governor vessel, Shendao (GV 11, T) and Lingtai (GV 10, T) are the points with the high specificity in chronic gastritis, which provides the reference to clinical treatment with acupuncture and moxibustion. The occurrence rate of high tenderness reaction and the low tenderness threshold may be the important manifestation of the point specificity on the back along the governor vessel in chronic gastritis.

Calpain System in meat tenderization: A molecular approach / El sistema proteolítico calpaina en la tenderización de la carne: Un enfoque molecular

ABSTRACT Tenderness is considered the most important meat quality trait regarding its eating quality. Post mortem meat tenderization is primarily the result of calpain mediated degradation of key proteins within muscles fibers. The calpain system originally comprised three molecules: two Ca2+-dependent proteases and a specific inhibitor. Numerous studies have shown that the calpain system plays a central role in postmortem proteolysis and meat tenderization. The objective of this review is to describe the last biochemical and molecular findings in connection with this proteolytic system and their relation with meat tenderness in bovine. Findings of DNA polymorphisms and mRNA and protein expression are described as tools to predict meat tenderness. Understanding the molecular basis of meat tenderization may be useful particularly to the meat industry and may allow amendment of pre-slaughter handling practices and postmortem treatments that improves meat quality.

RESUMEN La terneza de la carne es considerada como el atributo de mayor importancia en el concepto de calidad de carne. El proceso de tenderización de la carne post mortem es principalmente el resultado de la degradación de proteínas clave de las fibras musculares, mediado por las proteasas del sistema calpaína. Este sistema proteico está compuesto por tres moléculas: dos proteasas calcio-dependientes y su inhibidor específico. Numerosos estudios han demostrado que el sistema calpaína desempeña un papel central en la proteólisis postmortem y en la tenderización de la carne. El objetivo de esta revisión es describir los últimos descubrimientos bioquímicos y moleculares de este sistema proteolítico y su relación con la terneza de la carne bovina. Se describen los hallazgos de polimorfismos de ADN y de expresión de ARNm y proteínas, como herramientas para predecir la terneza de la carne. La comprensión de las bases moleculares de la tenderización de la carne puede ser de utilidad para la industria cárnica, permitiendo la modificación de las prácticas de manipulación antes del sacrificio y los tratamientos post mortem, mejorando la calidad de la carne bovina.

Qualidade da carne de ovinos terminados em confinamento com dietas com silagens de diferentes cultivares de sorgo / Meat quality of finishing feedlot lambs fed diets of assorted sorghum cultivars

Objetivou-se avaliar a influência de dietas contendo silagem de diferentes cultivares de sorgo sobre as características físicas e químicas na carne de ovinos sem padrão racial definido, com idade entre cinco e sete meses e peso vivo médio de 17,7±3,7kg, alimentados com dietas contendo silagem de diferentes cultivares de sorgo. O experimento foi conduzido na Estação Experimental Pendência, pertencente à Empresa Estadual de Pesquisa Agropecuária - Emepa, tendo um período experimental de 42 dias. Utilizou-se um delineamento inteiramente ao acaso, com cinco tratamentos (silagem de sorgo BRS 610, BRS 655, BRS 800, BRS 810 e Ponta Negra) e sete repetições. Ao atingirem o peso de abate de 26,24kg, os animais foram encaminhados ao abate. Procedeu-se à análise do pH, da cor, da perda de peso por cocção, da força de cisalhamento, bem como à determinação de umidade, proteínas, cinzas e lipídeos totais no músculo Longissimus dorsi. As dietas não influenciaram os parâmetros de pH (5,64), cor (L*23,13, a* 18,00, b*15,78), perdas de peso por cocção (34,43%), umidade (72,53%), proteína (24,08%), cinzas (1,09%) e lipídeos (2,99%). A força de cisalhamento diferiu entre as dietas, com a silagem do cultivar BRS 655 propiciando uma carne mais macia (2,10kgf/cm2). As silagens de sorgo utilizadas na confecção das dietas de cordeiros em confinamento não interferem nas características de qualidade da carne de ovinos sem padrão racial definido. Dietas contendo silagem de sorgo granífero BRS 655 proporcionaram uma carne mais macia.(AU)

This study aimed to evaluate the influence of diets containing silage of different sorghum cultivars on the physical and chemical characteristics in the meat of lambs. Thirty five animals of undefined breed with average age between 5 and 7 months and average body weight of 17. 7±3.7kg were used. The lambs were randomly assigned to five treatments (sorghum silage BRS 610, BRS 655, BRS 800, BRS 810 e Ponta Negra) with seven replicates. When they reach 26.24kg of weight, the animals were sent to be slaughtered. Proceeded to the analysis of pH, color, cooking losses, shear force, determination of humidity, protein, ash and total amount of lipids in the Longissimus dorsi. The diets did not influence the parameters of pH (5.64), color (L*23.13, a* 18.00, b*15.78), cooking losses (34.43%), humidity (72.53%), protein (24.08%), ash (1.09%) or lipids (2.99%). The shear force differed among the diets, with the silage of cultivar BRS 655 providing a tender meat (2.10kgf/cm2). The sorghum silages used in in the diets did not interfere in the meat quality characteristics of feedlot lambs. Diets containing sorghum grain silage BRS 655 provided a tender meat.(AU)

Variabilidad genética en seis SNPs de los genes CAPN1, CAST y LEP de toros brahman en ganaderías del trópico bajo colombiano / Genetic variability in six SNPs of CAPN1, CAST and LEP genes of brahman bulls in cattle farms on colombian tropical lowlands / Variabilidade genética em seis SNPs dos genes CAPN1, CAST e LEP de touros brahman em baixo trópico colombiano

Resumen Los genes CAPN1 y CAST codifican la (-calpaína y la calpastatina, las cuales participan en la degradación de las fibras musculares luego del rigor mortis, además, el gen LEP codifica a la leptina, una hormona que regula la deposición de grasa en el músculo. Éstos genes presentan SNPs relacionados con la terneza y la jugosidad de la carne y con características de la canal. Con el fin de conocer el potencial genético de la raza Brahman, se genotipificaron los SNPs CAPN316, CAPN4751, CAST282, CAST2959, E2FB y E2JW mediante PCR-HRM en 270 machos de ganaderías de cuatro regiones y se hizo un estudio de estructura y diferenciación poblacional. No hubo diferencia (p>0,05) en las frecuencias alélicas y genotípicas de los marcadores evaluados entre las subpoblaciones, las frecuencias genotípicas en la población general fueron: CAPN316 (CG = 0,078, GG = 0,922), CAPN4751 (CC = 0,289, CT = 0,104, TT = 0,606), CAST282 (CC = 0,285, CG = 0,448, GG = 0,267), CAST2959 (AA = 0,400, AG = 0,370, GG = 0,230), E2FB (CC = 0,633, CT = 0,356, TT = 0,011) y E2JW (AA = 0,985, AT = 0,010, TT = 0,004). Los marcadores CAPN316, CAST282 y E2JW se encontraron en HWE (p>0,05), mientras que CAPN4751 y CAST2959 presentaron Ho < He y en E2FB Ho > He. Los valores de los estadísticos F fueron: FIS = 0,153, FIT = 0,157 y FST= 0,005. De lo anterior se deduce que las ganaderías Brahman estudiadas presentan un leve grado de endogamia y constituyen una sola población, todos los marcadores evaluados son polimórficos, excepto E2JW, sin embargo existe la posibilidad de producir carne más tierna y jugosa debido a que aunque con frecuencias muy bajas, se pueden encontrar animales portadores de todos los alelos asociados.

Abstract The CAPN1 and CAST genes encodes μ-calpain and calpastatin, both genes participate on degradation of muscle fibers after rigor mortis; in addition the LEP gene codes for leptin, which regulates the fat deposition in muscle. These genes shows SNPs related to tenderness and juiciness of meat and productive characteristics of the carcass. In order to know the genetic potential of Brahman cattle the CAPN316, CAPN4751, CAST282, CAST2959, E2FB and E2JW SNPs were genotyped by PCR-HRM in 270 Brahman males from four different geographical areas, also the study of differentiation of population structure was made. There was no difference (p> 0.05) in genotype and allele frequencies of these markers between subpopulations, the genotypic frequencies in the general population were: CAPN316 (CG = 0.078, GG = 0.922), CAPN4751 (CC = 0.289, CT = 0.104, TT = 0.606), CAST282 (CC = 0.285, CG = 0.448, GG = 0.267), CAST2959 (AA = 0.400, AG = 0.370, GG = 0.230), E2FB (CC = 0.633, CT = 0.356, TT = 0.011) and E2JW (AA = 0.985, AT = 0.010, TT = 0.004). The CAPN316, CAST282 and E2JW markers were found in HWE (p> 0.05), while CAPN4751 and CAST2959 showed Ho < He and in E2FB Ho > He. The F statistics values were: ​​FIS = 0.153, FIT = 0.157 and FST = 0.005. Was conclude that the Brahman herds studied present a slight degree of inbreeding and constitute a single population; all markers evaluated are polymorphic, except for E2JW, however the production of more tender and juicy meats could be possible, because the associated alleles with this characteristics were founds although in low frequencies.

Resumo Os genes CAPN1 e CAST codificam (-calpaína e calpastatina, que participam da degradação das fibras musculares após o rigor mortis, além disso, o gene LEP codifica a leptina, um hormônio que regula a deposição de gordura no músculo. Estes genes apresentam SNPs relacionados à ternura e suco de carne e com características do canal. Para conhecer o potencial genético da raça Brahman, os SNPs CAPN316, CAPN4751, CAST282, CAST2959, E2FB e E2JW foram genotipados por PCR-HRM em 270 homens de quatro regiões e um estudo sobre a estrutura e diferenciação da população. Não houve diferenças (p>0,05) nas freqüências alélicas e genotípicas dos marcadores avaliados entre as subpopulações, as freqüências genotípicas na população geral foram: CAPN316 (CG = 0,078, GG = 0,922), CAPN4751 (CC= 0,289, CT= 0,104, TT = 0,606), CAST282 (CC = 0,285, CG = 0,448, GG= 0,267), CAST2959 (AA = 0,400, AG= 0,370, GG = 0,230), E2FB (CC = 0,633, CT= 0,356, TT= 0,011) e E2JW (AA= 0,985, AT = 0,010, TT = 0,004). Os marcadores CAPN316, CAST282 e E2JW foram encontrados em HWE (p>0,05), enquanto CAPN4751 e CAST2959 mostraram Ho <He e em E2FB Ho> He. Os valores das estatísticas F foram: FIS = 0,153, FIT = 0,1557 e FST = 0,005. A partir do acima, deduz-se que os rebanhos de Brahman estudaram apresentar um ligeiro grau de endogamia e constituem uma população única, todos os marcadores avaliados são polimórficos, exceto E2JW, porém existe a possibilidade de produzir carne mais suave e suculenta porque, embora com freqüências muito baixo, podem ser encontrados animais que transportam todos os alelos associados.

Clinical Observations on Acupoint Selection at Distant Places and Local Tenderness Points for Treatment of Migraine Without Aura / 上海针灸杂志

Objective To investigate the efficacy of acupoint selection at distant places and local tenderness points in treating migraine without aura.Method Sixty patients were randomly allocated, using a random number table, to two groups, 30 cases each. The treatment group received acupuncture at distant points selected along meridians and local tenderness points and the control group, acupuncture at conventionally selected points. The therapeutic effects were evaluated using the visual analogue scale (VAS) and the short-form McGill Pain Questionnaire (SF-MPQ).Result After treatment, the VAS pain score was lower in the treatment group than in the control group; there was a statistically significant difference (P<0.05). The total efficacy rate was 93.3% in the treatment group and 73.3% in the control group; there was a statistically significant difference between the two groups (P<0.05).Conclusion Both acupuncture at distant points selected along meridians and local tenderness points and acupuncture at conventionally selected points have a certain therapeutic effect on migraine, but the former produces a better effect than the later and can markedly relieve the pain and improve the quality of life in the patients. The outcome of this study provides a certain reference value for clinical treatment of this disease.

La importancia del temperamento en la producción de ganado de carne bovina

En las explotaciones ganaderas, los bovinos son expuestos a diferentes factores estresantes desde el crecimiento hasta el sacrificio, afectando el bienestar y temperamento de los animales. El término "temperamento" se define como la reacción producida en un animal ante la presencia del hombre y se encuentra afectado por diferentes factores como la raza, el género, la edad, el manejo y la genética. Durante la evaluación del temperamento los bovinos excitables (nerviosos) tienden a presentar resultados altos en las evaluaciones de corral (EC), brete (EB) y velocidad de salida del brete (VSB), los cuales están relacionados con concentraciones elevadas de glucocorticoides y catecolaminas. Asimismo, los animales de temperamento nervioso presentan bajas ganancias diarias de peso (crecimiento lento) y bajos resultados de calidad de la canal y de la carne en comparación con animales de temperamento calmado. Por lo que el propósito de este documento fue revisar la relación entre el temperamento y la producción de carne bovina.

In livestock farms, cattle are exposed to different stressors from growth to slaughter, affecting the welfare and temperament of animals. The term "temperament" is defined as the reaction produced by an animal in the presence of man and is affected by various factors such as breed, gender, age, management and genetics. During the evaluation of cattle temperament, animals with an excitable temperament (nervous) tend to have high scores on assessments of pen, chute and chute exit velocity, which are associated with high concentrations of glucocorticoids and catecholamines. Also, animals with nervous temperament have low daily gains (slow growth) and lower results of carcass and meat quality compared to animals with calm temperament. The purpose of this paper is to review the relationship between temperament and beef cattle production.

Nas fazendas pecuarias o gado esta exposto a diferentes estressores do crescimento ate a idade de sacrificio, afetando o bem-estar e temperamento dos animais. O termo "temperamento" é definido como a reacção produzida num animal perante a presença de homem e é afectada por factores como a raça, sexo, idade, manejo e genética. Durante a evaluacao de os bovinos excitáveis (nervosos) tendem a apresentar resultados maiores nas avaliações de curral (EC) brete (EB) e velocidade de saída do brete (VSB), as quais estão relacionados com altas concentrações de glicocorticóides e catecolaminas . Além disso, animais de temperamento nervoso têm baixo ganho de peso diário (de crescimento lento), e baixos resultados de qualidade de carcaça e carne em comparação com animais temperamento calmo. Assim, o objetivo deste trabalho foi avaliar a relação entre temperamento e produção de carne bovina.

Intrinsic factors affecting sheep meat quality: a review / Factores intrínsecos que afectan la calidad de la carne ovina: revisión de literatura / Fatores intrínsecos que interferem na qualidade da carne ovina: revisão de literatura

The quality of meat is a multifactorial parameter dependent on the perspective and goals of the link in the production chain. Generally, a variety of factors directly or indirectly affect the quality characteristics of meat and, therefore, the value of meat products. Often, the literature divides the interfering factors into intrinsic and extrinsic. Intrinsic factors are related to animals; therefore, intrinsic factors are less variable. These factors include breed, sex, age, weight, genes, and type of muscle fiber. Some of these factors are not well studied, others have variable influence or are controversial and only a few are known and sometimes controlled. Thus, this study aimed to review some intrinsic factors that influence the quality of lamb meat.

La calidad de la carne es un parámetro multifactorial que depende de la perspectiva y los objetivos del eslabón de la cadena de producción. En general, una amplia variedad de factores afectan directa o indirectamente la calidad de la carne y, en consecuencia, los valores de los productos cárnicos. A menudo, la literatura divide los factores que interfieren intrínseca y extrínsecamente. Los factores intrínsecos están relacionados con los animales, por lo tanto, son menos variable. Estos factores incluyen la raza, el género, la edad, el peso, los genes y el tipo de fibra muscular. Algunos de estos factores no están bien estudiados, otros tienen influencia variable o son polémicos, y sólo unos pocos son conocidos y a veces controlados. Por lo tanto, este trabajo pretende revisar algunos factores intrínsecos que influyen en la calidad de la carne de ovino.

A qualidade da carne é um parâmetro multifatorial, dependente da perspectiva e objetivos do elo da cadeia produtiva. Geralmente, uma grande variedade de fatores afetam direta ou indiretamente as características de qualidade da carne e, consequentemente, os valores dos produtos cárneos. Frequentemente, a literatura divide os fatores interferentes em intrínsecos e extrínsecos. Os fatores intrínsecos são referentes ao animal e, portanto, menos variáveis. Esses fatores incluem raça, sexo, idade, peso, genes e tipo de fibras musculares. Alguns desses fatores não estão bem estudados, outros têm influência variável ou controvertida e somente alguns são conhecidos e, às vezes, controlados. Dessa forma, objetivou-se revisar alguns fatores intrínsecos que influenciam na qualidade da carne ovina.

Qualidade da carne de bovinos terminados em pastejo / Quality of bovine meat finished in grazing / Calidad de la carne de bovinos terminados en pastaje

A carne bovina é uma importante fonte de proteína para alimentação humana, e as exportações de carne contribuem significativamente com a balança comercial brasileira. Entretanto, a conquista e consolidação de novos mercados depende da compreensão que o consumidor tem da qualidade da carne. Com o consumidor mais consciente, o foco da qualidade da carne vem passando do produtor e da indústria (peso da carcaça, rendimento de carcaça, etc.) para o consumidor, com avaliação das características organolépticas e valor nutricional. Apesar do confinamento de bovinos ter crescido nos últimos anos, a terminação a pasto é predominante no país e o rebanho é composto basicamente por animais zebuínos. Esta modalidade de terminação garante a carne características qualitativas particulares, e embora animais terminados em pastejo apresentem carne menos macia e com menos marmoreio, tais características podem ser melhoradas por meio do manejo nutricional e cruzamentos. Já o valor nutritivo da carne tende a ser melhor em animais terminados em pastejo, apresentando menor teor de gordura, e com melhor perfil lipídico, com maior concentração de ácidos graxos insaturados, ácido linoleico conjugado (CLA) e menor relação Ω6:Ω3. Tais características tornam a carne de animais produzidos em pastejo um alimento funcional, podendo ser trabalhado para agregar valor à carne brasileira, que poderá atender a nichos específicos de mercado.

Beef is an important source of protein for human consumption, and meat exports significantly contribute to the Brazilian trade balance. However, the conquest and consolidation of new markets depend on the understanding the consumer has of the quality of meat. With consumers being more aware, the focus of quality meat is shifting from the producer and the industry (carcass weight, carcass yield, etc.) to the consumer, with the evaluation of organoleptic characteristics and nutritional value. Despite the growth in cattle confinement in recent years, the termination in grazing is prevalent in the country and the flock is basically composed of zebu animals. This form of termination ensures the meat presents particular quality characteristics, and although animals finished on grazing have less soft flesh and less marbling, such characteristics can be improved through nutrition management and cross-breeding. The nutritional value of the meat, on the other hand, tends to be better in animals finished on grazing, with less fat, and better lipid profile with higher concentration of unsaturated fatty acids, conjugated linoleic acid (CLA) and lower Ω6:Ω3 relationship. These characteristics make the meat produced from animals in grazing in a functional food, and can bring added value to the Brazilian beef, which can cater to specific niche markets.

La carne bovina es una importante fuente de proteína para la alimentación humana, y las exportaciones de carne contribuyen significativamente con la balanza comercial brasileña. Sin embargo, la conquista y consolidación de nuevos mercados depende de la comprensión que el consumidor tiene de la calidad de la carne. Con el consumidor más consciente, el foco de la calidad de la carne viene pasando del productor y de la industria (peso de caparazón, rendimiento de caparazón, etc.) para el consumidor, con evaluación de las características organolépticas y valor nutricional. A pesar del confinamiento de bovinos haber crecido en los últimos años, la terminación a pasto es predominante en el país y el rebaño es compuesto básicamente por animales cebús. Esta modalidad de terminación garantiza a la carne características cualitativas particulares, y aunque los animales terminados en pastaje presenten carne menos blanda y con menos marmoleo, tales características pueden ser mejoradas a través del manejo nutricional y cruzamientos. Ya el valor nutritivo de la carne tiende a ser mejor en animales terminados en pastaje, presentando menor tenor de grasa, y con mejor perfil lipidio, con mayor concentración de ácidos grasos insaturados, ácido linoleico conjugado (CLA) y menor relación Ω6:Ω3. Tales características hacen la carne de animales producidos en pastaje un alimento funcional, pudiendo ser trabajado para agregar valor a la carne brasileña, que podrá atender a nichos específicos de mercado.

Ractopamine hydrochloride on performance and carcass traits of confined Nellores cattle / Cloridrato de ractopamina sobre o desempenho e características de carcaça de bovinos nelores confinados

The effect of four levels of inclusion (0; 450; 900 and 1,350g T-1) of Ractopamine hydrochloride was assessed concerning weight gain, feed conversion, dry matter intake, carcass traits and quality of castrated male cattle meat in confinement. Forty Nellore steers were used, with an average age of 26 months and initial average weight of 423.4±2.7kg, in a randomized block experimental design with four treatments and ten replications. The diet was fixed with the ratio of forage to concentrate dry matter of 75.3:24.7. A Linear positive effect observed was the inclusion of Ractopamine on daily weight gain and linear negative effect on feed conversion, highlighting the improvements with the increasing inclusion of Ractopamine hydrochloride. In relation to carcass traits, the linear effect was negative for fat thickness and no differences were found regarding the hot carcass weight ; carcass yield; area, width and depth of rib eye area of the Longissimus dorsi muscle, and noble courts. In relation to dry matter intake, the comparison of the treatments demonstrated that Ractopamine didn't influence negatively, which highlights its positive effect on the animal performance. The use of Ractopamine improves performance and decreases de amount of superficial fat in male nellore carcass in confinement.

Avaliou-se o efeito de quatro níveis de inclusão (0; 450; 900 e 1.350g T-1) do cloridrato de ractopamina, sobre o ganho de peso, a conversão alimentar, o consumo de matéria seca, as características de carcaça e a qualidade de carne de bovinos machos castrados em confinamento. Foram utilizados 40 bovinos da raça Nelore, com idade média de 26 meses e peso médio inicial de 423,4±2,7kg, em um delineamento experimental em blocos casualizados, com quatro tratamentos e dez repetições. A dieta foi fixada obedecendo-se razão volumoso:concentrado de 75,3:24,7 na matéria seca. Observou-se efeito linear positivo da inclusão da ractopamina sobre o ganho de peso diário e efeito linear negativo sobre a conversão alimentar, com destaque para as melhorias com o aumento da inclusão do cloridrato de ractopamina. Em relação às características de carcaça, observou-se o efeito linear negativo para a espessura de gordura e não foram observadas diferenças quanto ao peso da carcaça quente; rendimento de carcaça; área, largura e profundidade de área de olho de lombo do músculo Longissimus dorsi, e cortes nobres. Em relação ao consumo de matéria seca, a comparação dos tratamentos demonstrou que a ractopamina não influencia negativamente no consumo, o que evidencia seu efeito positivo no desempenho animal. O uso do cloridrato de ractopamina melhora o desempenho e diminui a quantidade de gordura superficial na carcaça de bovinos machos nelore em confinamento.

Características das carcaças e carne de tourinhos Nelore alimentados com níveis de concentrado e farelo do mesocarpo de babaçu / Carcass and meat characteristics of cattle fed concentrate levels and babassu mesocarp bran

Avaliaram-se as características da carcaça e da carne de tourinhos Nelore alimentados com diferentes níveis de concentrado e farelo do mesocarpo do babaçu na dieta. Foram utilizados 28 tourinhos da raça Nelore, com idade inicial de 21 meses e 356,66±19,25kg de peso corporal inicial, distribuídos inteiramente ao acaso em dietas com dois níveis de concentrado (65 e 71%), associadas ou não à inclusão de 35% de farelo do mesocarpo do babaçu no concentrado. A elevação da fração concentrada na dieta de 65 para 71%, bem como a inclusão de 35% de farelo do mesocarpo do babaçu no concentrado, não alterou a quantidade de músculo, gordura e osso da carcaça, com valores médios de 63,91; 19,46 e 16,63% do peso de carcaça fria, respectivamente. O rendimento dos cortes comerciais secundários do traseiro especial não foi alterado pela inclusão de 35% de farelo do mesocarpo do babaçu no concentrado nem pelo teor de concentrado da dieta. A força ao cisalhamento das fibras musculares, a perda de líquido por descongelamento e cozimento não foram alteradas pelos fatores estudados, apresentando valores médios de 6,57kgf/cm3, 16,08% e 22,20%, respectivamente. O marmoreio aumentou (5,78 para 9,79 pontos) pelo avanço do nível de concentrado na dieta, mas não foi alterado pela inclusão do farelo do mesocarpo do babaçu. O farelo do mesocarpo do babaçu apresenta características nutricionais que possibilitam substituir parcialmente o milho em dietas com elevada proporção de concentrado, não alterando a composição física da carcaça e a qualidade da carne de tourinhos Nelore confinados.

Carcass characteristics and meat of young bulls fed different levels of concentrate and babassu mesocarp bran in the diet were evaluated. A total of 28 Nellore young bulls, initial age of 21 months and 356.66±19.25kg of initial body weight were randomized in diets containing two levels of concentrate (65% and 71) associated or not to the inclusion of 35% of babassu mesocarp bran in the concentrate. The elevation of the concentrate fraction of the diet from 65 to 71%, and the inclusion of 35% of babassu mesocarp bran in the concentrate did not alter the amount of muscle, fat and bone of the carcass, with average values of 63.91, 19.46 and 16.63% of cold carcass weight, respectively. The yields of retail cuts from the pistol cut were not altered by the concentrate level of the diet or by the inclusion of 35% babassu mesocarp bran in the concentrate. The shear force of muscle fibers and the losses of liquid during thawing and cooking were not altered by the factors studied, with average values of 6.57kgf/cm3, 16.06% and 22.20%, respectively. Marbling increased (5.78 to 9.79 points) to advance the level of concentrate in the diet, but was not altered by the inclusion of babassu mesocarp bran. Babassu mesocarp bran has nutritional characteristics that allow partial replacement of corn in diets with high concentrate, not changing physical carcass composition and meat quality of confined young Nellore bulls.