Safety, pharmacokinetics and use of the novel NK-1 receptor antagonist maropitant (Cerenia) for the prevention of emesis and motion sickness in cats.

The present study characterizes the safety, pharmacokinetics, and anti-emetic effects of the selective NK-1 receptor antagonist maropitant in the cat. Safety of maropitant was determined following 15 days of subcutaneous (SC) administration at 0.5-5 mg/kg. Maropitant was well tolerated in cats at doses that exceeded the efficacious anti-emetic dose range of the drug by at least a factor of 10 and adverse clinical signs or pathological safety findings were not noted at any dose.The pharmacokinetics of maropitant in cats were determined following single dose oral (PO), intravenous (IV) and SC administration. Maropitant had a terminal half-life of 13-17 h and a bioavailability of 50 and 117% when administered PO and SC, respectively. Efficacy was determined against emesis induced either by xylazine or by motion. A dosage of 1 mg/kg maropitant administered IV, SC or PO prevented emesis elicited by xylazine. The compound had good oral antiemetic activity and a long (24 h) duration of action. Maropitant (1.0 mg/kg) was highly effective in preventing motion-induced emesis in cats. These studies indicate that the NK-1 receptor antagonist maropitant is well tolerated, safe and has excellent anti-emetic properties in cats.

Derivation and calculation of approximate reliabilities and daughter yield-deviations of a random regression test-day model for genetic evaluation of dairy cattle.

Test-day milk, fat, protein yield, and somatic cell score (SCS) were analyzed separately using data from the first 3 lactations and a random regression model. Data used in the model were from Austria, Germany, and Luxembourg and from Holstein, Red, and Jersey dairy cattle. For reliability approximation, a multiple-trait effective daughter contribution (MTEDC) method was developed under general multiple trait models, including random regression test-day models, by extending the single-trait daughter equivalents concept. The MTEDC was applied to the very large dairy population, with about 15.5 million animals. The calculation of reliabilities required less computer memory than the corresponding iteration program and a significantly lower computing time equivalent to 24 rounds of iteration. A formula for daughter-yield deviations was derived for bulls under multiple-trait models. Reliability associated with daughter-yield deviations was approximated using the MTEDC method. Both the daughter-yield deviation formula and associated reliability method were verified in a simulation study using the random regression test-day model. Correlations of lactation daughter-yield deviations with estimated breeding values calculated from a routine genetic evaluation were 0.996 for all bulls and 0.95 for young bulls having only daughters with short lactations.

Caracterización química y sensorial de biscochuelos enriquecidos con fibra dietética y micronutrientes para el anciano / Chemical and sensory characterization of cakes enriched with dietary fiber and micronutrient for the elderly

This study presents the development of individual cakes enriched with dietary fiber (lupin and oat fiber), vitamins and minerals; as recent research has shown that the average daily dietary fibre intake of the elderly population in Chile is only 12 g. Each cake contains 4.8 g of dietary fibre and a 30 per cent of the RDA of vitamins A, B1, B2, B6, B12, E, nicotinamide and folic acid, 40 per cent of the RDA of vitamin D3, 15 per cent of the RDA of calcium, 12 per cent of the RDA of magnesium and 3 per cent the RDA of zinc. Polydextrose and sorbitol were added to improve flavor and texture. Response Surface Methodology (RSM) was used for optimization, based on a two-variable composite design. Thirteen experimental runs were carried out, with polydextrose (1 to 40 per cent based on flour content) and sorbitol (1 to 30 per cent based on flour content) as independent variables. The response variable was sensory quality obtained by the Karlsruhe test. Sensory attributes of texture and overall quality showed a good fitting with high determination coefficients and were used for optimization. The optimized cake contained 11.5 per cent polydextrose and 4.4 per cent sorbitol (both based on flour content). Quality of the optimized product was controlled by means of physical, chemical, microbiological and sensory analyses. Overall sensory quality was 8.18 (very good) and good quality and nutritive value were achieved. In an acceptance test carried out with 150 adults, 100 per cent acceptability was obtained in the hedonic scale categories like it and like it very much. A shelf life study performed with cakes packaged in polypropylene bags of 30 microns thickness indicated a shelf life of 13 days stored at room conditions (25 degrees C and 55-60 per cent R.H.).

[Development of products for the elderly population: vitamin enriched pudding]. / Desarrollo de productos para el adulto mayor: budin enriquecido con vitaminas.

An instant dessert powder, pudding type was developed to be consumed at lunch or dinner time. The dessert was designed to be prepared in skim milk and meets the nutritional needs of elderly people. The dessert contains modified starch, carragenine, vegetal fat, sacharose. Each serving has been enriched with 30% of the daily vitamin requirement advised for adults over 51 years old. The optimized process was carried out according to the Karlsruhe test. Each serving consists of 22g powder prepared in proportion of 18% in skim milk. The optimized dessert powder was controlled by means of physical, chemical and microbiological analyses. The sensory quality was determined in the ready to eat product and the acceptability level was measured in a group of people selected according to the characteristics of the target population. The dessert powder contains 1.1% protein, 5.2% fats, 89.76% carbohidrates, and provides 409 Kcal/100g. Both the sensory and microbiological quality were good and the level of acceptance reached 98%.

[Manufacture of a freeze dried stew for mountaineers]. / Elaboracion de un guiso liofilizado para montanistas.

The mountaineers use to eat at the evening dinner which ought to fulfil the following requirements: it should be nutritive and have an adequate composition, a small volume and should be light, keeping a good quality during a long period of time. Its preparation must be fast and easy, being well accepted by the group of mountaineers. A stew of common use in Chile based on meat and vegetables was elaborated, known as <>, a typical chilean stew. It was dehydrated by freeze-drying, a process based in the freezing and subsequent ice sublimation of the product, achieving a very high retention of both sensory and nutritional qualities. The final product corresponded to individual portions of 60g of Charquican which was vacuum-packed in a coextrude polyamide-polyethylene pack, which protects from the moisture and oxygen. It was used an outer packaging of plastic-coated aluminum foil, in order to protect him from the light. Controls of the optimized product indicate a 6,7% of humidity with an aw value of 0,26. The chemical composition is nutritionally adequate, with a 45.6% of carbohydrates, 5,0% of lipids and 29,5% of proteins. It presents a sensory quality with typical characteristics which ranged from good to very good. The microbiological quality meets the Standards of the Chilean Sanitary Regulation for Foods. The total plate count and the molds and yeasts count were below the proposed limits. The study of the Charquican s shelf life performed at environmental storage conditions (20-25 degrees C and 50-55 RH) showed that the microbiological quality is mantained without significant differences. The sensory quality presents a slight and gradual decrease until the average score fo 6,7 after 200 days storage. The evaluation with excursionists at the mountains, showed the excellent acceptability and the good reliability of the product.

[Development and optimization of an isotonic sports drink]. / Desarrollo y optimización de un jugo isotónico para deportistas.

Within a research program on food products for athletes starting from natural apple concentrate, the design, manufacture and control of isotonic beverages, was undertaken. The dilution conditions for the apple concentrate were established studying several salts combinations which will supply those electrolytes that are eliminated through sweat and have to be replenished. They are sodium, potassium, chloride, magnesium and calcium in concentrations such as to supply an osmotic pressure similar to that observed in blood. The addition of a premix of vitamins (B1, B2, B6, B12, C, E, folic acid, niacin, pantothenic acid and biotin) in several levels of the Recommended Daily Allowance (RDA) (100, 75, 62.5, 60 and 30% of the RDA) was assayed. The obtained formula tasted salty and medicine-like, therefore the vitamin content had to be reduced, supplying 30% of the RDA in a premix constituted by those vitamins which are the most important for physical activity (B1, B2, B6 and C). The quality of the formula was optimized considering variables such as flavor, color and maltodextrin levels by using methods of sensory evaluation. In the elaborated beverage controls such as pH, acidity, total solids (degree Bx), relative density and soluble solids/acidity ratio complying with the corresponding standards, were carried out. In addition, chemical composition, caloric value, microbiological and sensory quality, were controlled. The fruit juice was packed in a 250 ml self-supporting"Doy-Pack"-like bag. Both, microbiological and sensory quality were good, and the caloric value was 101.18 Kcal/250ml. Shelf life studies at two different temperature conditions 15-25 degrees C and 3-5 degrees C, were carried out. The limiting factor was flavor which defined a shelf life of at least 3 months, stored at refrigeration temperature (3-5 degrees C). The formulated beverage supply the electrolyte concentrations which allows to be characterized as isotonic beverage, recommended for athletes.

[Development of soy-based protein candy bars for athletes]. / Desarrollo de confites proteicos a base de soya para deportistas.

Two varieties of soy-based candy bars were developed for sportsmen who need a higher protein intake. The two varieties, almond and nut, were covered with chocolate. The ingredients used were isolated soy protein, texturized soy flour, milk solids, cocoa powder, toasted oat, nuts, almonds, authorized flavors, preservants and antioxidants. Controls were carried out in the optimized products, and the results indicate a very good sensory and microbiological quality. The average nutritional composition of both varieties is: 12,4% proteins, 9% lipids and 58,7% carbohydrates, and the caloric value is 375,2 kcal/100 g. A shelf-life study was performed at room temperature with the candy bars packed in an aluminium foil. Determining that the quality remains without significant changes during 30 days for the nut candy, and at least for 60 days for the almond candy bar.