Using mixed methods to construct and analyze a participatory agent-based model of a complex Zimbabwean agro-pastoral system.

Complex social-ecological systems can be difficult to study and manage. Simulation models can facilitate exploration of system behavior under novel conditions, and participatory modeling can involve stakeholders in developing appropriate management processes. Participatory modeling already typically involves qualitative structural validation of models with stakeholders, but with increased data and more sophisticated models, quantitative behavioral validation may be possible as well. In this study, we created a novel agent-based-model applied to a specific context: Zimbabwean non-governmental organization the Muonde Trust has been collecting data on their agro-pastoral system for the last 35 years and had concerns about land-use planning and the effectiveness of management interventions in the face of climate change. We collaboratively created an agent-based model of their system using their data archive, qualitatively calibrating it to the observed behavior of the real system without tuning any parameters to match specific quantitative outputs. We then behaviorally validated the model using quantitative community-based data and conducted a sensitivity analysis to determine the relative impact of underlying parameter assumptions, Indigenous management interventions, and different rainfall variation scenarios. We found that our process resulted in a model which was successfully structurally validated and sufficiently realistic to be useful for Muonde researchers as a discussion tool. The model was inconsistently behaviorally validated, however, with some model variables matching field data better than others. We observed increased model system instability due to increasing variability in underlying drivers (rainfall), and also due to management interventions that broke feedbacks between the components of the system. Interventions that smoothed year-to-year variation rather than exaggerating it tended to improve sustainability. The Muonde trust has used the model to successfully advocate to local leaders for changes in land-use planning policy that will increase the sustainability of their system.

Growth performance, carcass quality, fresh belly characteristics, and commercial bacon slicing yields of growing-finishing pigs fed a subtherapeutic dose of an antibiotic, a natural antimicrobial, or not fed an antibiotic or antimicrobial.

The objective was to compare growth performance, belly characteristics, and bacon slicing yields of growing-finishing pigs fed a subtherapeutic dose of an antibiotic, a natural antimicrobial, or a diet containing no antibiotics or antimicrobials. Barrows and gilts (96 each, initial BW: 27.52±3.98kg) were housed in 48 pens (8 replications per treatment) in a 2×3 factorial randomized complete block design. Pens were assigned 1 of 3 diets: antibiotic free, oregano or tylosin phosphate. Pigs were slaughtered at an average BW of 127.31±10.18kg. There were no differences among dietary treatments for growth performance (P≥0.06), carcass cutability (P≥0.42), loin quality (P≥0.28), fresh belly dimensional characteristics (P≥0.11), IV (P≥0.87) or bacon processing characteristics (P≥0.07). Given the lack of differences in meat quality from pigs fed diets without antibiotics, the implementation of VFD in the United States should not result in changes in pork quality.

The effects of instrumental color and extractable lipid content on sensory characteristics of pork loin chops cooked to a medium-rare degree of doneness.

Boneless loins ( = 286) were selected from a population of pigs of a common genetic line and management strategy to be used in an experiment to determine the effects of instrumental color and extractable lipid content on sensory traits of boneless pork chops cooked to an end point internal temperature of 63°C. Loins were cut into 2.54-cm-thick chops and aged until 14 d postmortem. Chop L* values ranged from 57.60 (light) to 43.11 (dark) and extractable lipid ranged from 0.80 to 5.52%. Using these values, chops were assigned to 5 color and 6 marbling categories using National Pork Producers Council (NPPC) standards, resulting in a 5 × 6 factorial arrangement of treatments. Chops were also assigned a quality grade using a proposed grading system. Low-quality loins ( = 56) had marbling scores < 1.5, regardless of color, or had color scores ≤ 2.5 and marbling scores ≤ 2.0. Medium-quality loins ( = 180) had color scores of 2.0 to 3.5 and marbling scores ≥ 2.5 or loins with color scores of 3.0 through 3.5 and marbling scores ≥ 2.0. High-quality loins ( = 50) had color scores > 4.0 and marbling scores ≥ 2.0. Chops were cooked to a medium-rare degree of doneness (63°C) and evaluated for tenderness, juiciness, and pork flavor by trained panelists. Slice shear force (SSF) and cooking loss were also evaluated. Data were analyzed using the MIXED procedure of SAS as a 1-way ANOVA with the fixed effect of quality grade and using the REG procedure of SAS. Individually, extractable lipid content and instrumental color accounted for no more than 2% ( ≤ 0.02) of the variation in tenderness, juiciness, or pork flavor. High-quality chops had 6.5 and 11.2% less SSF ( ≤ 0.04) than medium- and low-quality chops, respectively, and medium-quality chops had 5.6% less SSF ( < 0.04) than low-quality chops. Trained sensory panelists did not detect differences in tenderness ( = 0.09) or juiciness ( = 0.48) among quality grades, but low- and medium-quality chops were more flavorful ( < 0.01) than high-quality chops. Cooking loss tended ( = 0.06) to decrease from 16.57% to 15.32% as quality grade increased. Neither color nor marbling alone was predictive of sensory quality. But when these were used together, as they were in the proposed grading system, pork sensory flavor ratings were greater for low-quality chops than for high- and medium-quality chops. Also, the proposed grading system was able to discern differences in SSF but not sensory tenderness among the quality grades.

Predicting pork loin chop yield using carcass and loin characteristics.

The objective was to determine the predictive ability of carcass length for the number of equal-thickness chops obtained from a boneless pork loin. Longer pork carcasses are assumed to yield longer loins and, therefore, an increased number of chops. Loins were collected from pigs (1,238 total) raised under commercial conditions and marketed when the mean pig weight in a pen reached 138 kg. Pigs were slaughtered over 7 wk in a commercial facility. Carcass length was measured at 1 d postmortem on the left side of each carcass from the anterior edge of the symphysis pubis bone to the anterior edge of the first rib. Carcasses were fabricated, and boneless loins (North American Meat Processors number 414) were vacuum packaged and transported to the University of Illinois Meat Science Laboratory. Loins were stored at 4°C for 14 d. At the end of the aging period, loins were weighed, measured for stretched length (stretched to maximum length without distortion) and compressed length (compressed to minimum length without distortion), and sliced into 2.54-cm-thick chops. Boneless chops were counted and weighed. Carcass length ranged from a minimum of 78.2 cm to a maximum of 96.5 cm and the number of boneless chops ranged from a minimum of 13 to a maximum of 20 chops. Data were analyzed using the regression procedure of SAS. The dependent variable was the number of boneless chops. Coefficient of determination () was calculated for carcass length, boneless loin weight, compressed loin length, and stretched loin length. Carcass length explained 15% ( < 0.0001) of the variation in the number of loin chops. Loin weight explained 33% ( < 0.0001) of the variation in the number of loin chops. Compressed loin length and stretched loin length explained 28 and 8% ( < 0.0001), respectively, of the variation in the number of loin chops. Multiple linear regression was used to determine a predictive equation for the number of loin chops using the stepwise selection option of all independent variables. The combination of boneless loin weight, compressed loin length, 10th-rib carcass fat depth, and carcass length explained 45% of the variation ( < 0.0001; C(p) = 16.76) in the number of loin chops using a required statistic at the SLENTRY and SLSTAY level = 0.15. Overall, carcass length is a poor predictor of the number of equal-thickness loin chops that can be derived from a boneless pork loin.

Effects of feeding pelleted diets without or with distillers dried grains with solubles on fresh belly characteristics, fat quality, and commercial bacon slicing yields of finishing pigs.

One hundred ninety-two pigs were blocked by age and stratified by initial BW (25.7 ± 2.3 kg) into pens (2 barrows and 2 gilts/pen), and within blocks, pens were assigned randomly to 1 of 4 treatments in a 2 × 2 factorial arrangement, with main effects of diet form (meal vs. pelleted) and distillers dried grains with solubles (DDGS) inclusion (0% vs. 30%). Pigs were slaughtered after a 91-d feeding trial, and carcasses were fabricated after a 24-h chilling period. Belly dimensions and flop distance were measured, and an adipose tissue sample from each belly was collected for fatty acid analysis. Bacon was manufactured at a commercial processing facility before being returned to the University of Illinois Meat Science Laboratory for further evaluation. Although bellies from pigs fed pelleted diets were 5.3% heavier ( < 0.01) than bellies from meal-fed pigs, belly weight as a percentage of chilled side weight ( = 0.55) and fresh belly dimensions ( ≥ 0.11) were not affected by diet form. Slab bacon weight and cooked yield were greater ( ≤ 0.01) for bellies from pellet-fed than meal-fed pigs. Despite pellet-fed pigs having a 3.1-unit greater iodine value (IV) than meal-fed pigs, there was no effect ( ≥ 0.16) of diet form on commercial bacon slicing yields. Bacon slabs from pellet-fed pigs produced more ( < 0.01) total bacon slices, but 3.1% fewer ( < 0.01) slices per kilogram than slabs from meal fed pigs. Inclusion of 30% DDGS reduced belly thickness ( < 0.001), flop distance ( < 0.001), and initial belly weight ( = 0.04) by 0.32 cm, 4.97 cm, and 2.85, respectively, and increased ( < 0.001) belly fat IV by 7.1 units compared with bellies from pigs fed 0% DDGS. Feeding 0% DDGS produced more ( < 0.01) total bacon slices than feeding 30% DDGS. Distillers dried grains with solubles inclusion had no effect on slice yields ( ≥ 0.14) or slices per kilogram ( = 0.08). Overall, bellies from pellet-fed pigs were heavier and had greater IV but did not differ in commercial slicing yields from meal-fed pigs. Feeding pigs 30% DDGS produced thinner, softer bellies with greater IV, but slicing yields were not different from bellies of pigs fed 0% DDGS. Thus, swine producers can feed pelleted diets, without or with 30% DDGS, without negatively affecting commercial bacon slicing yield.

Effects of marketing group on the quality of fresh and cured hams sourced from a commercial processing facility.

The objective was: 1) to characterize the effect of marketing group on fresh and cured ham quality, and 2) to determine which fresh ham traits correlated to cured ham quality traits. Pigs raised in 8 barns representing 2 seasons (hot and cold) and 2 production focuses (lean and quality) were used. Three groups were marketed from each barn. A total of 7,684 carcasses were used for data collection at the abattoir. Every tenth carcass was noted as a select carcass for in-depth ham quality analyses. Leg primal weight and instrumental color were measured on 100% of the population. On the select 10% of the population, hams were fabricated into sub-primal pieces, and 3-piece hams were manufactured to evaluate cured ham quality and processing yield. Data were analyzed as a split-plot design in the MIXED procedure of SAS with production focus as the whole-plot factor, and marketing group as the split-plot factor. Pearson correlation coefficients between fresh and cured ham traits were computed. There were no differences ( ≥ 0.15) in instrumental color or ultimate pH ( ≥ 0.14) among fresh ham muscles from any marketing group. The only exception was the semimembranosus of marketing group 2 was lighter than marketing group 1 ( = 0.03) and the dark portion of the semitendinosus muscle from group 1 was lighter than from group 3 ( = 0.01). There were no differences ( ≥ 0.33) in ultimate pH of fresh ham muscles between production focuses, but several muscles from quality focus pigs were lighter in color than ham muscles from lean focus pigs. The lack of differences in fresh ham quality lead to few differences in cured ham quality. Cured hams from the quality focus pigs had greater lipid content ( < 0.01) than hams from lean focus pigs. Cured lightness values of hams from marketing group 1 and 2 were 1.52 units lighter than hams from marketing group 3 ( 0.01). Overall, marketing group did not impact ham quality. Fresh ham quality was not strongly related to cured ham quality. Some correlations were present between fresh and cured ham traits, but those relationships were likely not strong enough to be used as a sorting tool for fresh hams to generate high quality cured hams.

Effects of marketing group and production focus on quality and variability of adipose tissue and bellies sourced from a commercial processing facility.

Objectives were to determine the effects of marketing group on quality and variability of belly and adipose tissue quality traits of pigs sourced from differing production focuses (lean vs. quality). Pigs ( = 8,042) raised in 8 barns representing 2 seasons (cold and hot) were used. Three groups were marketed from each barn with 2 barns per production focus marketed per season. Data were collected on 7,684 carcasses at a commercial abattoir. Fresh belly characteristics, American Oil Chemists' Society iodine value (AOCS-IV), and near-infrared iodine value were measured on a targeted 50, 10, and 100% of carcasses, respectively. Data were analyzed as a split-plot design in the MIXED procedure of SAS 9.4 with production focus as the whole-plot factor and marketing group as the split-plot factor. Barn (block), season, and sex were random variables. A multivariance model was fit using the REPEATED statement with the marketing group × production focus interaction as the grouping variable. Variances for production focus and marketing groups were calculated using the MEANS procedure. Homogeneity of variance was tested on raw data using the Levene's test of the GLM procedure. Among quality focus carcasses, marketing group 3 bellies weighed less ( ≤ 0.03) than those from either marketing group 1 or 2, but there was no difference ( ≥ 0.99) among marketing groups of the lean focus carcasses. There was no effect ( ≥ 0.11) of production focus on fresh belly measures, SFA, or iodine value (IV), but lean focus carcasses had decreased ( = 0.04) total MUFA and increased ( < 0.01) total PUFA compared with quality focus carcasses. Marketing group did not affect ( ≥ 0.10) fresh belly dimensions, total SFA, total MUFA, total PUFA, or IV. Belly weight, flop score, width, and all depth measurements were less variable ( ≤ 0.01); whereas, belly length, total SFA, and total MUFA were more variable ( < 0.0001) in lean focus carcasses than in quality focus carcasses. There was no difference ( ≥ 0.17) in total PUFA or AOCS-IV variability between production focuses. Variance of flop score, total MUFA, and total PUFA were not equal ( ≤ 0.01) among marketing groups. Belly weight, length, width, and depth measurements; SFA; or IV variance did not differ ( ≥ 0.06) among marketing groups. Although a multiple-marketing strategy was effective at minimizing differences in belly characteristics, differences in the variability of these traits exist among marketing groups and are likely dependent on the production system used.

Pork loin quality is not indicative of fresh belly or fresh and cured ham quality.

The objective was to characterize the relationship between fresh loin quality with fresh belly or fresh and cured ham quality. Pigs raised in 8 barns representing 2 seasons [cold ( = 4,290) and hot ( = 3,394)] and 2 production focuses [lean ( = 3,627) and quality ( = 4,057)] were used. Carcass characteristics and other meat quality data were collected on 7,684 carcasses. All of the carcasses were evaluated for HCW, LM depth, tenth rib fat depth, leg (ham primal) weight, instrumental color on the gluteus medius and gluteus profundus of the ham face, and subjective loin quality. Instrumental loin color and ultimate pH (≥ 22 h postmortem) were collected on the ventral side of loins along with dimensions and firmness scores of fresh bellies from 50% of the carcasses. Ten percent of the boneless loins and fresh hams were evaluated for slice shear force (SSF) or cured ham characteristics. Correlation coefficients between traits were computed using the CORR procedure of SAS and considered significantly different from 0 at ≤ 0.05. Temperature decline, beginning at 31 min postmortem and concluding at 22 h postmortem, for the longissimus dorsi and semimembranosus muscles were evaluated on 10% of the carcasses. Ultimate loin pH was correlated with dimensional belly characteristics ( ≥ |0.07|; < 0.0001) fresh ham instrumental color ( ≥ |0.03|; ≤ 0.05), and semimembranosus ultimate pH ( = 0.33; < 0.0001). Further, ultimate loin pH was correlated ( ≤ 0.01) with pump retention ( = 0.087) and cooked yield ( = 0.156) of cured hams. Instrumental L*on the ventral surface of the loin was related to L* on both muscles of the ham face ( ≤ 0.0001). Even though significant relationships between the loin, belly, and ham were detected, the variability in belly and ham quality explained by variability in loin quality was poor (≤ 22.09%). Compositional differences between the loin and belly may have contributed to those poor relationships. Additionally, differences in temperature declines during chilling between the loin and ham likely contributed to the weak nature of relationships. Equilibration of longissimus dorsi temperature to ambient cooler temperature occurred at 14 h postmortem ( = 0.0005), yet the semimembranosus had not equilibrated with ambient (equilibration bay) temperature ( < 0.0001) at 22 h postmortem. Using loin quality to draw conclusions about fresh belly and fresh and cured ham quality may be misleading.

Sensitivity of stomatal and canopy conductance to elevated CO2 concentration - interacting variables and perspectives of scale.

• The hydrological response of forests to rising CO2 is a critical biotic feedback in the study of global climate change. Few studies, however, have investigated this highly dynamic response at relevant temporal and spatial scales. • A combination of leaf and whole-tree measurements and stand-level extrapolations were used to assess how stomatal conductance, canopy transpiration and conductance, and evapotranspiration might be affected by future, higher CO2 concentrations. • Midday measurements of stomatal conductance for leaves sampled in a 12-yr-old sweetgum (Liquidambar styraciflua) stand exposed to free-air CO2 enrichment were up to 44% lower at elevated than at ambient CO2 concentrations, whereas canopy conductance, averaged over the growing season, was only 14% lower in stands exposed to CO2 enrichment. The magnitude of this response was dependent on vapor pressure deficit and soil water potential. Annual estimates of evapotranspiration showed relatively small reductions due to atmospheric CO2 enrichment. • These data illustrate that the hydrological response of a closed-canopy plantation to elevated CO2 depends on the temporal and spatial scale of observation. They emphasize the importance of interacting variables and confirm that integration of measurements over space and time reduce what, at the leaf level, might otherwise appear to be a large and significant response.

Effects of high-dose inhaled corticosteroids on bone metabolism in prepubertal children with asthma.

We studied the effect of inhaled corticosteroids on the increase in bone mineral content in prepubertal children with asthma. Forty-eight asthmatic, prepubertal children receiving either inhaled beclomethasone dipropionate or budesonide were evaluated. Nine children of similar age not receiving inhaled steroids served as controls. The average age of corticosteroid-treated children was 7.8 +/- 2.4 years, and of control children, 8.4 +/- 2.1 years (NS). The average dose of inhaled corticosteroids in the treated children was 0.67 +/- 0.48 mg/m(2)/day, and they were followed over a 9-20-month period. Total bone mineral content (TBMC) was measured at baseline and after 9-20 months. A derived value for 12 months' TBMC was calculated, assuming that changes in TBMC were linear with the passage of time. The change in TBMC over a 12-month period was 264 +/- 68 mg for the corticosteroid-treated children and 330 +/- 84 mg for control children (P < 0.025). In a multiple regression analysis in which adjustments were made for the effects of age, height, and weight, the change in TBMC in corticosteroid-treated children was inversely related to the inhaled steroid dose/m(2)/day (P = 0.016). The increase in the lumbar vertebral bone mineral density in control children was also significantly greater than in the corticosteroid-treated children (P < 0.025). We conclude that inhaled steroids, at an average dose of 0.67 mg/m(2)/day, when used in the treatment of asthma reduce the acquisition of bone mineral in prepubertal children.

Presence of a variant form of the estrogen receptor in peripheral blood mononuclear cells from normal individuals and lupus patients.

Estrogen may participate in the pathogenesis of systemic lupus erythematosus (SLE) via its intracellular receptor. To investigate the presence of various isoforms of the estrogen receptor (ER) in SLE we isolated RNA from mononuclear cells of lupus patients and normal controls. Using RT-PCR we were able to identify both the full length wild-type form and an isoform of the ER which precisely lacks exon V in both patient and normal individuals. Our results, although limited, suggest that normal individuals can express both the wild-type and truncated version at the same time, whereas lupus patients only express either the wild-type or the truncated ER. This finding may lead to a better understanding of the reasons for the prevalence of lupus in females and of the estrogenic effects on SLE disease activity.

V gene sequences of human anti-ssDNA antibodies secreted by lupus-derived CD5-negative B cell hybridomas.

V gene sequences encoding two lupus-derived human monoclonal IgMk anti-ssDNA antibodies (2F7 and 1A6) and CD5 mRNA expression by the corresponding hybridomas were investigated. Both antibodies displayed V gene sequences nearly in germline configuration compared with their putative germline counterparts. It appeared that 2F7 used hv3019b9/HUD-3/JH6 and 12La/Jk2, while 1A6 utilized HHG19/D31-HUD-3/JH2 and Humkv328h5/Jk1. Assessment of R/S mutation ratios suggested that 2F7 and 1A6 have not undergone the antigen-driven somatic mutation. The HCDR3 featuring arginine appeared to be important in determining the anti-ssDNA specificity. CD5 mRNA was negative in both hybridomas. Since 2F7 was previously shown to be monospecific and of high affinity, these results provide the molecular basis of such unique immunochemical characteristics of the IgM anti-ssDNA antibody. Germline V genes and N sequences may be selected to confer such anti-ssDNA specificity during V gene rearrangement, which might involve CD5-negative B cells.

Collaborative benchmarking in a healthcare system.

Leading organizations outside of the healthcare industry have benefitted from benchmarking for more than a decade. In the last few years, healthcare organizations also have begun to use benchmarking to achieve breakthrough improvements in their performances. Most of these organizations have conducted their benchmarking studies independently, working one-on-one with outside benchmarking partners. More recently, some organizations have chosen to benchmark processes in conjunction with other healthcare organizations. This article discusses the application of a collaborative benchmarking project conducted by selected facilities within the Catholic Health Corporation (CHC). It reviews the rationale for implementing collaborative benchmarking efforts and the benefits such efforts bring to the organizations involved. Presentation of a work in process--a case study on workers' compensation--provides insights into collaborative benchmarking. The article focuses on the initial phases of the benchmarking process--selecting the project and establishing the benchmarking collaborative.

Heterogeneity of the TCR repertoire in synovial fluid T lymphocytes responding to BCG in a patient with early rheumatoid arthritis.

T lymphocytes have been implicated in the pathogenesis of rheumatoid arthritis. Interestingly, many of the activated T cells isolated from the synovial fluid of individuals with rheumatoid arthritis react with antigens from Mycobacterium tuberculosis or BCG. This response is seen to a much lesser extent in the peripheral blood of these patients. To investigate the nature of the T-cell response to BCG in RA, we isolated T cells from the synovial fluid of a patient with early-stage rheumatoid arthritis, stimulated them with BCG and cloned by limiting dilution. Staining with monoclonal antibodies specific for different V beta gene families revealed a statistically significant greater proportion of synovial-derived T-cell clones expressing the V beta 8 gene family product compared with peripheral blood clones. While the antigen specificity of some of the clones could not be determined, several of the clones displayed distinct antigen reactivities. Sequencing the TCR beta chain genes of these T cells suggested that although the V beta 8 gene products appeared to be over-represented in these BCG-specific clones, each clone utilized distinct J beta gene segments and used N segment addition to different extents. In addition, no common motifs were identified in the beta chain CDR3s of the clones sequenced. Analysis of bulk cultured BCG-specific SF T cells and unstimulated peripheral blood T cells for V beta 8 gene expression also revealed a large amount of diversity within the CDR3 region. Thus, the T-lymphocyte response to BCG in this patient with early rheumatoid arthritis appears to be quite heterogeneous.

Peptide recognition, T cell receptor usage and HLA restriction elements of human heat-shock protein (hsp) 60 and mycobacterial 65-kDa hsp-reactive T cell clones from rheumatoid synovial fluid.

A commonly held postulate regarding the etiology of rheumatoid arthritis (RA) is that of antigenic mimicry. Recent interest has focused on the mycobacterial 65-kDa heat-shock protein (hsp) as a putative causal agent. The 65-kDa hsp has over 40% sequence homology with the human hsp 60, and elevated synovial T cell responses to both antigens have been demonstrated in RA and juvenile rheumatoid arthritis patients. Such T cells should, therefore, be specific for shared epitopes on the two antigens. To investigate this, we screened synovial fluid mononuclear cells from two early RA patients with peptides of the 65-kDa hsp which have the greatest homology with the human hsp 60. We also raised a panel of T cell clones from one of the patients with the 65-kDa hsp. The synovial T cell population from both patients and one of the T cell clones recognized a peptide representing the amino-acid sequence 241-255. This clone also responded to the peptide of the equivalent human sequence, and was restricted by HLA-DQ. A second T cell clone recognized an adjacent epitope (amino acid sequence 251-265) which is also highly homologous with the human sequence, but this clone was restricted by HLA-DR. The clones utilized different V beta gene segments but the same D beta and J beta gene elements, and both exhibited specific cytotoxicity against autologous antigen-pulsed macrophages. Our findings, therefore, do not disagree with the postulate that autoimmune disease could possibly be triggered by bacterial epitopes with homology to self protein. However, it is also noted that there are alternative interpretations of this data.