Sexual behavior and seminal characteristics of fertile mature New Zealand White male rabbits of different body weights.

Body weight in different mammalian species influences reproductive potential. The aim of the present study was to determine the relationship of body weight at the time of semen collection with libido, seminal characteristics and number of semen doses for artificial insemination (AI) in New Zealand White mature fertile male rabbits. Data came from 728 semen collections of 14 rabbits, 15-months of age that were sexually experienced with proven semen quality and fertility. Semen collection was performed twice a week with two ejaculates at each collection time and lasted 14 weeks. A second ejaculation was collected at 1-2h after the first. Data from each male from first and second ejaculates from 1 day of semen collection throughout the trial were averaged (n=324) and partial correlation coefficients and regression equations were estimated to describe the relationship of male body weight to ejaculation reaction time and 12 semen and sperm characteristics. As body weight increased there was a linear (P<0.05) increase in reaction time, abnormal sperm with an intact membrane and abnormal sperm with a damaged membrane and a linear (P<0.05) decrease in semen volume, sperm concentration per ejaculate, normal sperm with an intact membrane, number of normal motile sperm with an intact membrane and suitable semen doses for AI. Body weight of the mature male rabbit at semen collection had some influence on libido, semen and sperm characteristics, with a general trend toward a lesser reproduction potential as body weight increases.

Implementation of quality systems by Mexican exporters of processed meat.

Requirements of hazard analysis and critical control points (HACCP) are becoming essential for international trade in food commodities as a safety assurance component. This research reports the level of the adoption of ISO 9000 and the HACCP system by Federal Inspection Type (TIF) pork-exporting enterprises. Implementation and operating costs are reported as well as the benefits involved in this food industry process. In Mexico, there are 97 companies classified as TIF enterprises, and 22 are registered as exporters of processed pork with the National Services for Safety and Quality and Animal Health of the Secretariat of Agriculture, Livestock, Rural Development, Fisheries and Food. Surveys were administered to 22 companies, with a 95.2% response rate. Enterprise characteristics were evaluated, as well as their operating activities. Fieldwork consisted of administering structured questionnaires to TIF exporters. All the surveyed enterprises had implemented HACCP, whereas the ISO 9000 regulation was applied in only 30%. Of total production, 75% is exported to 13 countries, and 25% goes to the Mexican market niche. Results indicate that the main factors for adopting HACCP are related to accessibility to international markets, improving quality, and reducing product quality audits by customers. The results also indicated that staff training was the most important issue. Microbiological testing was the highest cost of the operation. The main benefits reported were related to better access to international markets and a considerable reduction in microbial counts. This study shows the willingness of Mexican pork processors to implement food safety protocols for producing safe and quality products to compete in the international food trade.