Sunscreen formulations do not interfere with sweat cooling during exercise.

OBJECTIVE: Sweating plays a critical role in maintaining thermal balance and keeping skin cool during exercise. People often wear sunscreens on hot summer days for sun protection. Most recreational sunscreens are designed to be water- and sweat-resistant, so that sweating will not remove or compromise the protection. The objective of this study was to determine whether wearing sweat-resistant sunscreen might impede natural sweating, potentially interfering with thermal regulation and resulting in the elevation of skin temperature. METHODS: We conducted a controlled, randomized, split-face and split-arm clinical study with 24 female subjects wearing an SPF 70 lotion sunscreen on half of the face and an SPF 70 spray sunscreen on one of the forearms at a dosage of 2 mg cm-2 . Following sunscreen application, subjects participated in two sessions of indoor exercise to induce clearly visible sweating. RESULTS: We found that both skin temperatures and sweat evaporation rates were significantly elevated after each session, yet there were no significant differences in either skin temperatures or sweat rates between the treated and untreated control sites at any time point for any of the skin sites measured. CONCLUSION: We conclude that the application of tested sweat-resistant sunscreen lotions and sprays does not have any measurable effects on skin cooling by natural sweating process. People should continue to use these sunscreens during recreational activities.

Shadow analysis via the C+K Visioline: A technical note.

BACKGROUND/PURPOSE: This research investigated the ability of shadow analysis (via the Courage + Khazaka Visioline and Image Pro Premiere 9.0 software) to accurately assess the differences in skin topography associated with photo aging. METHODS: Analyses were performed on impressions collected from a microfinish comparator scale (GAR Electroforming) as well a series of impressions collected from the crow's feet region of 9 women who represent each point on the Zerweck Crow's Feet classification scale. Analyses were performed using a Courage + Khazaka Visioline VL 650 as well as Image Pro Premiere 9.0 software. RESULTS: Shadow analysis showed an ability to accurately measure the groove depth when measuring impressions collected from grooves of known depth. Several shadow analysis parameters showed a correlation with the expert grader ratings of crow's feet when averaging measurements taken from the North and South directions. The Max Depth parameter in particular showed a strong correlation with the expert grader's ratings which improved when a more sophisticated analysis was performed using Image Pro Premiere. CONCLUSION: When used properly, shadow analysis is effective at accurately measuring skin surface impressions for differences in skin topography. Shadow analysis is shown to accurately assess the differences across a range of crow's feet severity correlating to a 0-8 grader scale. The Visioline VL 650 is a good tool for this measurement, with room for improvement in analysis which can be achieved through third party image analysis software.

Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties.

The objective of this study was to determine the effect of brand and product identification on consumer palatability ratings of ground beef patties. Six treatments were used in the study: 90/10 Certified Angus Beef (CAB) ground sirloin, 90/10 ground beef, 80/20 CAB ground chuck, 80/20 ground chuck, 80/20 ground beef, and 73/27 CAB ground beef. Ground beef was processed into 151.2-g patties using a patty former with 2 consecutively formed patties assigned to blind consumer testing and the following 2 assigned to informed testing. Following cooking to 74°C, patties were cut into quarters and served to consumers. Consumers ( = 112) evaluated samples in 2 rounds for tenderness, juiciness, flavor liking, texture liking, and overall liking. Each trait was also rated as either acceptable or unacceptable. In the first round of testing, samples were blind evaluated, with no information about the treatments provided to consumers, but in the second round, product type and brand were disclosed prior to sample evaluation. Additionally, texture profile and shear force analyses were performed on patties from each treatment. Few differences were observed for palatability traits during blind consumer testing; however, during informed testing, 90/10 CAB ground sirloin was rated greatest ( < 0.05) for all palatability traits other than juiciness. Also, 90/10 CAB ground sirloin had increased ( < 0.05; (consumer informed score - consumer blind score)/consumer blind score) ratings for tenderness (17.4%), juiciness (36.5%), flavor liking (23.3%), texture liking (18.2%), and overall liking (24.7%) due to brand disclosure. Increased ( < 0.05) ratings were found for CAB products for multiple traits due to treatment disclosure, whereas the only non-CAB-branded product that received increased ( < 0.05) ratings during informed testing was 90/10 ground beef for tenderness and juiciness. Texture results indicated that decreased fat level increased hardness, cohesiveness, gumminess, and chewiness. These results indicate that when sampling ground beef without brand and product information, few consumers find differences in eating quality among ground beef treatments; however, when consumers are aware of the brand, fat level, and subprimal blend prior to sampling, these factors have a large impact on consumer eating satisfaction.

The effect of branding on consumer palatability ratings of beef strip loin steaks.

The objective of this study was to determine the influence of knowing the brand or USDA grade on consumer palatability ratings of beef strip loin steaks. Strip loins were selected to represent 5 USDA grades and brands, USDA Select, Choice, Prime, Certified Angus Beef (CAB; upper 2/3 Choice), and Select, from carcasses of cattle classified as Angus on the basis of phenotype. After 21 d of aging, 2.5-cm-thick steaks were cut, consecutively cut steaks were paired for consumer evaluation. Consumer panelists ( = 112) evaluated samples for tenderness, juiciness, flavor liking, and overall liking. Additionally, consumers rated each palatability trait as either acceptable or unacceptable. Samples were fed in 2 rounds on the same day: blind and informed testing. In the first round, blind testing, consumers were served 1 sample from each treatment, with no product information provided. In the second round, consumers were informed of the brand or quality grade prior to sampling. During blind testing, CAB rated similar ( > 0.05) to Choice for all palatability traits; however, CAB rated greater ( < 0.05) than Choice for all traits during informed testing. Additionally, Angus Select and Select were rated similar > 0.05) for all traits when tested blind, but Angus Select was rated greater ( < 0.05) than Select for flavor and overall liking when brand was declared. When comparing blind and informed ratings, Angus Select and CAB had greater ( < 0.05) ratings for juiciness, flavor liking, and overall liking, and Prime had increased ( < 0.05) ratings for flavor liking and overall liking because of brand disclosure. However, ratings for Choice and Select samples were unaffected ( > 0.05) when brand was disclosed. Brand knowledge increased ( < 0.05) the percentage of Prime samples rated as acceptable for flavor and the percentage of Angus Select samples rated as acceptable for flavor and overall liking. Conversely, there was no difference ( > 0.05) in the percentage of Choice and Select samples rated as acceptable for all palatability traits. These data indicate that Prime, CAB, and Angus Select steaks receive an increase in consumer palatability perception, or "brand lift," which does not occur for Choice and Select beef.

The effects of feeding sorghum dried distillers grains with solubles on finishing pig growth performance, carcass characteristics, and fat quality.

The objective of this study was to determine the effects of feeding sorghum dried distillers grains with solubles (DDGS) in grain sorghum­ or corn-based diets on pig growth performance, carcass characteristics, and carcass fat quality. A total of 288 finishing pigs (BW 58.8 ± 4.43 kg; Line TR 4 × 1050, PIC, Hendersonville, TN) were used in a 73-d study. Pigs were allotted to 1 of 6 dietary treatments with 6 pens of 8 pigs per treatment. Treatments included grain sorghum­based diets with 0%, 15%, 30%, or 45% sorghum DDGS (29.0% CP, 7.2% ether extract); a grain sorghum­based diet with 30% corn DDGS (25.7% CP, 8.7% ether extract); and a corn-based diet with 30% corn DDGS. The diets were formulated to 0.95%, 0.83%, and 0.71% standardized ileal digestible Lys in phases 1, 2, and 3, respectively, and were not balanced for energy. On d 73, a subsample of 72 pigs (1 barrow and 1 gilt/pen) was harvested at Kansas State University's Meats Laboratory. Carcass traits were calculated, as well as 10th-rib LM color, marbling and firmness, and fat color score. Fat samples from the 10th rib were collected and analyzed for fatty acid profile, which was used to calculate iodine value (IV). The remaining pigs were transported to a commercial packing plant (Triumph Foods, St. Joseph, MO) for carcass measurement and jowl IV determinations. Overall, increasing the dietary sorghum DDGS reduced (linear, P < 0.01) ADG and increased (linear, P < 0.01) back fat IV. Pigs fed increasing sorghum DDGS had decreased 10th-rib fat a* (less red) and b* (less yellow; P < 0.01 and 0.06, respectively). No differences were observed in growth performance or back fat IV among pigs fed corn- or grain sorghum­based diets with 30% corn DDGS. Pigs fed the grain sorghum­based diet with 30% corn DDGS had fat color that was more yellow (b*; P < 0.03) than that of pigs fed the grain sorghum­based diet with 30% sorghum DDGS. Pigs fed the grain sorghum­based diet with 30% sorghum DDGS also had decreased back fat IV (P < 0.01) and fat that was whiter (L*; P < 0.02) than that of those fed the grain sorghum­based diet with corn DDGS. Pigs fed grain sorghum with 30% sorghum DDGS had lower (P < 0.01) back fat IV than pigs fed corn with 30% corn DDGS. Feeding a grain sorghum­based diet with increasing sorghum DDGS reduces ADG when diets are not balanced for energy but, when fed at 30% of the diet, produces firmer pork fat than feeding a corn-based diet with 30% corn DDGS, which may be preferred for pork export markets.

Effects of subprimal type, quality grade, and aging time on display color of ground beef patties.

A factorial design was used to evaluate the effects of two subprimal types (chuck roll and knuckle), two quality grades (Premium Choice and Select), and three vacuum-storage aging times before processing (7, 21, and 42d) ground beef patty display color attributes. Patties from chuck roll and Premium Choice subprimals had brighter red visual color scores, less discoloration, and higher L*, a*, b*, and chroma values than those from knuckle and Select subprimals, respectively. With an increased display time, patties became darker red, more discolored, and had decreased L*, a*, b*, and chroma values. Therefore, aging Premium Choice chuck rolls for less time (fewer than 21d) could maximize display color life.

Effect of dietary zinc and ractopamine hydrochloride on pork chop muscle fiber type distribution, tenderness, and color characteristics.

A total of 320 finishing pigs (PIC 327 × 1050; initially 98 kg) were used to determine the effects of adding Zn to diets containing ractopamine HCl (RAC) on muscle fiber type distribution, fresh chop color, and cooked meat characteristics. Dietary treatments were fed for approximately 35 d and consisted of a corn-soybean meal-based negative control (CON), a positive control diet with 10 mg/kg of RAC (RAC+), and the RAC+ diet plus 75, 150, or 225 mg/kg added Zn from either ZnO or Availa-Zn. Loins randomly selected from each treatment (n = 20) were evaluated using contrasts: CON vs. RAC+, interaction of Zn level × source, Zn level linear and quadratic polynomials, and Zn source. There were no Zn source effects or Zn source × level interactions throughout the study (P > 0.10). Pigs fed RAC+ had increased (P < 0.02) percentage type IIX and a tendency for increased (P = 0.10) percent type IIB muscle fibers. Increasing added Zn decreased (linear, P = 0.01) percentage type IIA and tended to increase (P = 0.09) IIX muscle fibers. On d 1, 2, 3, 4, and 5 of display, pork chops from pigs fed the RAC+ treatment had greater (P < 0.03) L* values compared to the CON. On d 0 and 3 of display, increasing added Zn tended to decrease (quadratic, P = 0.10) L* values and decreased (quadratic, P < 0.03) L* values on d 1, 2, 4, and 5. Pigs fed RAC+ had decreased (P < 0.05) a* values on d 1 and 4 of display and tended to have decreased (P < 0.10) a* values on d 0 and 2 compared to CON pork chops. Pork chops from the RAC+ treatment had a tendency for increased (P < 0.08) oxymyoglobin percentage compared to CON pork chops on d 1, 2, 4, and 5. On d 0, as dietary Zn increased in RAC+ diets, there was a decrease (linear, P < 0.01) in the formation of pork chop surface oxymyoglobin percentage. Metmyoglobin reducing ability (MRA) of pork chops on d 5 was decreased in the RAC+ group. Chops from pigs fed added Zn had increased (quadratic, P < 0.03) MRA on d 3 and 5 of the display period. There was a trend for increased (linear, P = 0.07) cooking loss with increasing Zn in RAC diets and treatments did not affect tenderness as measured by Warner-Bratzler shear force (P > 0.07). In conclusion, RAC+ diets produced chops that were lighter and less red but maintained a greater percentage of surface oxymyoglobin throughout a 5-d simulated retail display. Ractopamine reduced MRA at the end of the display period, but supplementing Zn to RAC diets restored MRA to near CON treatment levels at the end of the display period.

Effects of the Programmed Nutrition Beef Program on meat quality characteristics.

The objective of this study was to examine the effects of alternative finishing strategies on beef steak color and cooked meat characteristics. Beef steers (n = 64 pens; 8 steers/pen) were allocated to a randomized complete block design with a 2 × 2 factorial treatment arrangement and initial body weight serving as the blocking factor. Factor 1 consisted of dietary treatment with cattle either being fed a conventional feedlot diet (CON) or a diet that included Programmed Nutrition Beef Program supplements. Cattle in the Programmed Nutrition (PN) treatments were fed in two-stages: 1) the basal diet with Programmed Nutrition Beef Receiver from d 1 to 20 and the basal diet with Programmed Nutrition Beef Finisher from d 21 to harvest. Factor 2 consisted of the inclusion (EGP+) or absence (EGP-) of an exogenous growth promoting program. Steers in the EGP+ treatments were implanted initially with Component E-S, reimplanted with Component TE-IS, and fed 400 mg · d(-1) · steer(-1) of ractopamine hydrochloride for the final 28 d before harvest. Steers were harvested on d 175 of feeding and 1 strip loin was removed from 2 carcasses selected at random from each pen for transport to Kansas State University. After 14 d of aging, loins were fabricated into 2.54-cm thick steaks for objective and trained sensory panel measurement of cooked meat characteristics and objective color measurements during 7 d retail display. There were no interactions (P > 0.10) between feeding strategy and exogenous growth promotants for all objective measures of color and cooked meat characteristics. Throughout the display period, PN steaks were darker (P = 0.02) than CON steaks, but surface percentages of oxymyoglobin and metmyoglobin and metmyoglobin reducing ability were unaffected by feeding strategy (P > 0.10). Loins and steaks from PN cattle possessed decreased moisture loss during aging and cooking (P < 0.01). Trained sensory panel evaluation of cooked meat revealed a dietary program × growth promotant interaction for myofibrillar tenderness, connective tissue amount, and overall tenderness (P = 0.01). Compared to the CON/EGP- and PN/EGP- treatments, steaks from the CON/EGP+ and PN/EGP+ treatments were evaluated by panelists as being less myofibrillar and overall tender (P < 0.05). The alternative feeding strategies presented in this study can favorably impact water-holding capacity without negatively compromising retail display discoloration.

Effects of lowering dietary fiber before marketing on finishing pig growth performance, carcass characteristics, carcass fat quality, and intestinal weights.

A total of 264 pigs (initially 41.0 kg BW) were used in a 90-d study to determine the effects of lowering dietary fiber before market on pigs fed high dietary fiber [provided by wheat middlings (midds) and distillers dried grains with solubles (DDGS)] on growth performance, carcass characteristics, carcass fat quality, and intestinal weights of growing-finishing pigs. Pens of pigs were randomly allotted by initial BW and sex to 1 of 6 treatments with 6 replications per treatment and 7 or 8 pigs per pen. A positive control (corn-soybean meal-based) diet containing no DDGS or midds (9.3% NDF) and a negative control diet with 30% DDGS and 19% midds (19% NDF) were fed throughout the entire trial (d 0 to 90). The other 4 treatments were arranged in a 2 × 2 factorial with the main effects of length of fiber reduction (23 or 47 d before marketing) and fiber level fed during the reduction period (low or medium). Pigs on these treatments were fed the negative control before the reduction treatment. The medium-fiber diet contained 15% DDGS and 9.5% midds (14.2% NDF) with the low-fiber diet was the positive control diet. Increasing the feeding duration of the low-fiber diets lowered overall ADFI (linear, P = 0.03) and improved G:F (linear, P < 0.01). Lowering the fiber level for the last 23 d did not influence growth performance; however, lowering the fiber level improved carcass yield (P = 0.002), with a greater response (P < 0.001) when the low-fiber diet was fed for 23 d. Jowl fat iodine value (IV) decreased when the longer lower fiber diets were fed (linear, P < 0.01) and was lower (P < 0.001) for pigs fed the low-fiber diet during the fiber reduction period than pigs fed the medium-fiber diet during the same time period; however, increasing the time lower fiber diets were fed from 23 to 47 d further reduced (P < 0.01) jowl IV. Increasing the duration that the control diet was fed by increasing the reduction time from 23 to 47 d increased (P < 0.01) backfat depth. Reducing the fiber level decreased full large intestine weight (linear, P = 0.005) with a greater response (P = 0.04) when the low-fiber diet was fed during the reduction period instead of the medium-fiber diet. In summary, lowering the fiber level before marketing can improve G:F, carcass yield, carcass IV, and reduce large intestine weight; however, the optimal duration of the fiber reduction period depends on the targeted response criteria.

Effects of dietary L-carnitine and dried distillers grains with solubles on growth, carcass characteristics, and loin and fat quality of growing-finishing pigs.

A total of 1104 barrows and gilts (PIC 337 × 1050, Pig Improvement Company, Hendersonville, TN), weighing 36 ± 1 kg were used in a 109-d study to evaluate effects of dietary L-carnitine and dried distillers grains with solubles (DDGS) on growth, carcass traits, and loin and fat quality. Pigs were blocked by BW and randomly assigned to 1 of 6 treatments, with 7 pens per treatment. Treatments were arranged as a 2 × 3 factorial, with main effects of DDGS (30% in Phases 1, 2, and 3, and 20% in Phase 4) and L-carnitine (0, 50, or 100 mg/kg). Overall (d 0 to 109), dietary L-carnitine tended to improve ADG (linear, P = 0.07). Pigs fed 50 mg/kg L-carnitine but no DDGS had greater G:F than pigs fed 0 or 100 mg/kg, whereas when diets containing DDGS were fed, 50 mg/kg of L-carnitine reduced G:F compared with pigs fed 0 or 100 mg/kg (quadratic DDGS × L-carnitine, P < 0.01). There was no effect of DDGS × L-carnitine for any carcass traits, but pigs fed increasing dietary inclusion levels of L-carnitine produced heavier HCW (quadratic, P = 0.03), greater carcass yields (quadratic, P = 0.07), and greater fat depths (quadratic, P = 0.04), with the greatest response observed in pigs fed 50 mg/kg dietary L-carnitine. Feeding L-carnitine increased purge loss (linear, P = 0.03), whereas feeding DDGS tended to decrease (P = 0.06) LM marbling scores. The LM from pigs fed 50 mg/kg L-carnitine and DDGS had lower shear force values compared with LM chops from pigs fed either 0 or 100 mg/kg; however, shear force values were similar across dietary L-carnitine levels in diets devoid of DDGS (quadratic DDGS × L-carnitine, P < 0.01). Furthermore, increasing L-carnitine in DDGS diets increased fresh LM color scores, but pigs fed DDGS-free diets produced LM chops with similar subjective color scores (linear DDGS × L-carnitine, P = 0.03). As expected, feeding DDGS increased (P < 0.001) iodine value (IV) in jowl fat samples, but dietary L-carnitine did not alter IV. The concentrations of C18:2n-6 and C20:2 were decreased with increasing L-carnitine in DDGS-containing diets, but not in diets without DDGS (linear DDGS × L-carnitine, P ≤ 0.04). Results of this study indicate that dietary DDGS did not affect growth, but led to more unsaturation of jowl fat, whereas feeding 50 mg/kg of L-carnitine improved HCW and reduced C18:2n-6 in jowl fat when fed in combination with DDGS.

Effects of feeding a single or sequence of beta-adrenergic agonists on cull cow meat quality.

Sixty cull cows were implanted and assigned to four treatments: C = concentrate ration only; RH = supplemented with ractopmaine-HCl (8.33 mg/kg of feed) for 25 d; ZH = supplemented with zilpaterol-HCl (ZH) (200mg head (-1)d(-1)) for the last 20 d; and RH + ZH = supplemented with RH for 25 d followed by ZH for 20 d. All cows were fed a concentrate ration for 74 d. Infraspinatus steaks from cows supplemented with RH and/or ZH had lower (P<0.05) shear force than steaks from C cows. Longissimus (LM) steaks from the 6-8th rib section of ZH and RH+ZH cows had decreased (P<0.0001) desmin degradation at 10 and 21 d postmortem compared to steaks from C and RH cows. Collagen solubility of the LM was increased (P<0.05) by ZH and RH+ZH compared to C. There were no treatment differences in 12th rib LM tenderness when enhanced with calcium lactate. Color and sensory traits of meat from RH+ZH cows were not different from C but flavor intensity was greater and off-flavor less than for C cows.

Effects of sequential feeding of ß-adrenergic agonists on cull cow performance, carcass characteristics, and mRNA relative abundance.

The objectives of this study were to determine the effects of supplementation with a single ß-adrenergic agonist (ß-AA) or a sequence of ß-AA on cow performance, carcass characteristics, and mRNA relative abundance of cull cows implanted and fed a concentrate diet. Sixty cull cows were implanted with Revalor-200 (200 mg of trenbolone acetate and 20 mg of estradiol) and assigned to 1 of 4 treatments (n = 15/treatment): CON = fed a concentrate diet only; RH = supplemented with ractopamine-HCl for the last 25 d before slaughter; ZH = supplemented with zilpaterol-HCl for 20 d before a 3-d withdrawal before slaughter; RH + ZH = supplemented with RH for 25 d, followed by ZH for 20 d before a 3-d withdrawal before slaughter. Ractopamine-HCl was supplemented at a dose of 200 mg·animal(-1)·d(-1), and ZH was supplemented at 8.33 mg/kg (100% DM basis) of feed. All cows were fed a concentrate diet for 74 d. Each treatment had 5 cows per pen and 3 replicate pens. Body weights were collected on d 1, 24, 51, and 72. Muscle biopsies from the LM were collected on d 24, 51, and at slaughter from a subsample of 3 cows per pen. Carcass traits were evaluated postslaughter. The 2 ZH treatments averaged 15.3 kg more BW gain, 0.20 kg greater ADG, and 7.8 cm(2) larger LM area than CON and RH treatments, and 21 kg more HCW than CON, but these differences were not significant (P > 0.10), likely due to a sample size of n = 15/treatment. The sequence of RH followed by ZH tended to optimize the combination of HCW, LM area, percent intramuscular fat, and lean color and maturity compared with the ZH treatment. Abundance of ß(2)-adrenergic receptor (AR) mRNA was not altered in the RH + ZH treatment during RH supplementation from d 24 to 51 of feeding. However, the abundance of ß(2)-AR mRNA increased (P < 0.05) the last 23 d of feeding for the RH treatment and tended (P = 0.10) to increase in ZH cows during ZH supplementation. For all cows, abundance of type IIa myosin heavy chain (MHC-IIa) mRNA decreased (P < 0.05) after 24 d of feeding. Abundance of MHC-IIx mRNA increased (P < 0.05) for ZH and RH + ZH treatments the last 23 d of feeding during ZH supplementation. Although few significant differences were observed in performance or carcass traits, mRNA quantification indicated that ß-AA supplementation elicited a cellular response in cull cows. Implanting and feeding cull cows for 74 d, regardless of ß-AA supplementation, added economic value by transitioning cows from a cull cow to what is referred to in industry as a white cow market in which cows have white fat resulting from grain feeding.

Effects of increasing crude glycerol and dried distillers grains with solubles on growth performance, carcass characteristics, and carcass fat quality of finishing pigs.

This study was conducted to determine the effects of dietary crude glycerol and dried distillers grains with solubles (DDGS) on growing-finishing pig performance, carcass characteristics, and carcass fat quality. We hypothesized that because dietary crude glycerol has been observed to increase carcass SFA, it might ameliorate the negative effects of DDGS on fat quality. The 97-d study was conducted at a commercial swine research facility in southwestern Minnesota with 1,160 barrows (initial BW = 31.0 ± 1.1 kg). Pigs were blocked by initial BW, and pens were randomly allotted to 1 of 6 dietary treatments with 7 replications per treatment. Treatments were arranged in a 2 × 3 factorial with main effects of crude glycerol (0, 2.5, or 5%) and DDGS (0 or 20%). All corn-soybean meal-based diets contained 3% added fat (choice white grease). There were no glycerol × DDGS interactions for any response criteria evaluated. Increasing dietary glycerol did not affect finishing pig growth performance. Adding 20% DDGS to the diet did not affect ADG; however, finishing pigs fed diets with added DDGS had greater (2.47 vs. 2.41 kg/d; P = 0.02) ADFI and poorer (0.39 vs. 0.40; P = 0.01) G:F than pigs not fed DDGS. Feeding increasing dietary glycerol or 20% DDGS did not affect carcass characteristics. For carcass fat quality, feeding 20% DDGS resulted in decreased (P < 0.01) palmitic and oleic acids, total SFA and total MUFA, and increased (P < 0.01) linoleic, total PUFA, total unsaturated fatty acids, and iodine value in jowl fat, belly fat, and backfat. Increasing dietary crude glycerol increased myristic acid (linear, P < 0.05) and MUFA (quadratic, P < 0.05) in jowl fat and increased (quadratic, P < 0.05) oleic acid and MUFA in backfat. In conclusion, feeding 20% DDGS to finishing pigs increased ADFI, reduced G:F, and increased carcass fat iodine value, whereas feeding crude glycerol did not influence growth performance, carcass characteristics, and had a minor influence on fatty acids of carcass fat. Both of these biofuel coproducts can be used in combination without affecting finishing pig performance or carcass traits; however, feeding crude glycerol did not fully mitigate the increased unsaturation of carcass fat observed when feeding DDGS.

Effects of malate, lactate, and pyruvate on myoglobin redox stability in homogenates of three bovine muscles.

We investigated the effects of glycolytic and tricarboxylic acid cycle metabolic intermediates on myoglobin redox forms and meat colour stability. Eighteen combinations of malate (M), lactate (L), and pyruvate (P) were added to beef Longissimus lumborum, Psoas major, and Semitendinosus muscle homogenates to study their effect on metmyoglobin formation during incubation at 25 degrees C. Changes in surface colour at 0, 2, 4, 8, and 12 h were evaluated by using reflecto-spectrophotometry [both L*, a*, and b* and wavelengths specific for metmyoglobin (MMb)]. Addition of M, L, and P alone or in combinations stabilized (P < 0.05) L*, a*, and b* values and myoglobin redox forms in muscle homogenates; however, there was a trend for P to be least effective. At the 2% concentrations for the individual metabolites, L was most effective at retarding MMb formation in the Semitendinosus (M was intermediate and P was least effective), and M was most effective in the Psoas major and L. lumborum muscles (L was intermediate and P was least effective). Metmyoglobin was reduced most effectively with a combination of metabolites (M + L > M + P > L + P). Enhancing meat with these metabolites can effectively extend colour life of post-rigor meat, apparently by providing more reducing conditions for myoglobin, thus increasing myoglobin redox form stability.

Effects of fibre orientation, myoglobin redox form, and postmortem storage on NIR tissue oximeter measurements of beef longissimus muscle.

To determine near-infrared tissue oximeter responses to muscle fibre orientation, display time, and surface colour differences of beef longissimus lumborum steaks, beef loins were cut into steaks either perpendicular or parallel to the muscle fibre orientation. Surface colour differences were created by packaging steaks in vacuum (VAC), 80% O(2) and 20% CO(2) modified atmosphere packaging (HiOx MAP), polyvinyl chloride film overwrap (PVC), and HiOx MAP converted to PVC (HiOx-PVC) after 2days. Changes in surface colour and subsurface pigments during display (0, 2, 4, 10, and 15days at 2 degrees C) were characterized by using a reflectance-spectrophotometer and a near-infrared tissue oximeter, respectively. Fibre orientation, storage, and packaging affected (P<0.05) colour, total pigment, deoxymyoglobin, and oxymyoglobin content. Tissue oximetry measurements appear to have potential for real-time monitoring of myoglobin redox forms and oxygen status of packaged meat, but fibre orientation needs to be controlled.

A comparison of needle-free and needle-injection methods and solutions for enhancement of beef longissimus lumborum muscles.

In Experiment 1, beef strip loins (n=15) were halved and assigned to needle (N) or needle-free (NF) injection enhancement with a phosphate plus salt solution (PS) to determine effects on color, water-binding, and palatability. Pump yields tended (P=0.08) to be higher for NF injection. Needle-injected steaks were darker (P<0.05) on day 1 only. The NF treatment had greater instrumental tenderness and intensity of off-flavors but less cooking loss and beef flavor (both P<0.05). In Experiment 2, strip loins (n=28) were halved and assigned to one of four treatments: (1) N, or (2) NF injection with PS; (3) N, or (4) NF injection with a calcium lactate solution (CL) to determine effects on water-binding and palatability. Needle-free injection resulted in a greater incidence (P<0.05) of off-flavors and abnormal texture. The PS solution resulted in greater (P<0.05) instrumental, myofibrillar, and overall tenderness; greater juiciness; greater incidence of off-flavors and abnormal texture; and less (P<0.05) connective tissue and cooking losses than CL. The PS and NF combination had the highest pumped yields and least cooking losses (both P<0.05). Enhancing beef strip loins with PS and NF injection has potential to improve yield, tenderness, and juiciness but harm texture and flavor.

Critical review of ropinirole and pramipexole - putative dopamine D(3)-receptor selective agonists - for the treatment of RLS.

Ropinirole hydrochloride (REQUIP, ADARTREL) and pramipexole dihydrochloride (MIRAPEX, SIFROL) are two putative dopamine D(3) receptor subtype-selective agonists recently approved by the FDA for the treatment of 'restless legs syndrome' (RLS). RLS is a difficult to define condition that is possibly more prevalent than previously thought. Direct-to-consumer advertising has raised public and professional awareness of RLS, but questions, even skepticism about the very existence of the condition, persist. The drugs have adverse effects that can negatively impact on quality of life and thus, as true for all drugs, require consideration of the benefit : risk ratio. We review the definition, diagnostic criteria, pathophysiology, and treatment of RLS, and assess the clinical and preclinical evidence for a pharmacologic rationale for D(3) agonism in general and of the claimed D(3) selectivity of ropinirole and pramipexole in particular.

Feeding zilpaterol hydrochloride to calf-fed Holsteins has minimal effects on semimembranosus steak color.

To determine the effects of feeding zilpaterol hydrochloride (ZH) for 0, 20, 30, or 40 d (ZH0, ZH20, ZH30, ZH40) on semimembranosus (SM) steak color and color stability in 3 packaging systems, SM subprimals were removed from 60 calf-fed Holstein steers 24 h postmortem. A 7.62-cm-thick portion was removed from each subprimal and stored (2 degrees C) for 21 d; then two 2.54-cm-thick steaks were cut, overwrapped with polyvinyl chloride (PVC) film, and assigned to 0 or 3 d of display. Remaining portions of the subprimals were vacuum packaged for 10 d and then enhanced (10% with a solution containing 0.3% sodium chloride, 0.35% phosphate, and 0.05% rosemary extract), cut into steaks, packaged in high-oxygen (HO-MAP) or carbon monoxide (CO-MAP) modified atmosphere packaging (MAP), and assigned to 0, 3, or 5 d (HO-MAP) or 0 or 9 d (CO-MAP) of display. Panelists evaluated the deep and superficial portions of SM steaks for initial color, display color, discoloration, pH, L*, a*, b*, hue angle, and saturation indices. Feeding duration did not affect (P > 0.05) initial color scores of steaks in PVC. Steaks displayed in PVC from ZH20 or ZH30 diets were slightly brighter and less discolored than the ZH40 treatment. For enhanced steaks in HO-MAP, ZH20 steaks were darker on d 5 (P < 0.05) and more discolored (P < 0.05) on d 3 through 5 than all other diet treatments. For enhanced steaks from steers fed ZH40 and in CO-MAP, the deep and superficial SM tended (P > 0.05) to have improved display color compared with other dietary regimens; however, steaks in CO-MAP from all feeding durations had less than 20% metmyoglobin through d 9 of display. Overall, feeding ZH20 might result in steaks with slightly less color stability when packaged in HO-MAP; however, feeding ZH20 or ZH30 to calf-fed Holstein steers will yield steaks that have equal to or more desirable color traits when packaged in PVC or CO-MAP. Regardless of ZH feeding regimen, HO-MAP and CO-MAP extended the color life of the SM. The CO-MAP system minimized color differences between the superficial and deep portions of the SM muscle and extended total case life compared with traditional and HO-MAP packaging.

Effects of zilpaterol hydrochloride feeding duration on crossbred beef semimembranosus steak color in aerobic or modified atmosphere packaging.

The objective of this research was to determine the effects of feeding zilpaterol hydrochloride (ZH) for 0, 20, 30, or 40 d before slaughter (ZH0, ZH20, ZH30, or ZH40, respectively) on semimembranosus (SM) color development and stability. A 7.62-cm-thick portion was removed from 60 beef steer SM subprimals and stored (2 degrees C) for 21 d; then two 2.54-cm-thick steaks were cut, overwrapped with polyvinyl chloride (PVC) film, and assigned to 0 or 3 d of display. Remaining portions of the subprimals were stored in a vacuum for 10 d and then enhanced 10% to a meat concentration of 0.3% sodium chloride, 0.35% phosphate, and 0.05% rosemary extract. Steaks were packaged in a high-oxygen (HO-MAP) or carbon monoxide (CO-MAP) modified atmosphere and assigned to 0, 3, or 5 d (HO-MAP) or 0 or 9 d (CO-MAP) of display. The deep (DSM) and superficial (SSM) portions of steaks were evaluated for initial color, display color, discoloration, pH, L*, a*, b*, hue angle, and saturation indices. For steaks in PVC, no differences (P > 0.05) occurred in initial or discoloration color scores because of ZH feeding duration. The enhanced SSM steaks from ZH20 in PVC were brighter red (P < 0.05) than SSM steaks from ZH40 in PVC. The DSM in PVC had less (P < 0.05) pH and paler (P < 0.05) color than the SSM. Display color scores for the DSM of PVC steaks were brighter red (P < 0.05) than the SSM initially (d 0 and 1), but the DSM discolored faster (P < 0.05) than the SSM on d 1 to 3. The SM steaks from steers fed ZH20 or ZH30 were slightly brighter and less discolored during display in PVC than the ZH40 diet. For enhanced steaks in HO-MAP, the DSM of ZH20 and ZH30 diets displayed 4 d and the DSM of ZH20 displayed 5 d was a brighter (P < 0.05) red than the DSM from ZH40. At display d 1 and 5, the SSM of ZH20 steaks in HO-MAP was a brighter (P < 0.05) red than SSM steaks from ZH40. The SSM of ZH40 HO-MAP steaks was darker (P < 0.05) red on d 3 than the SSM from other diets. For enhanced steaks in CO-MAP, ZH30 steaks were brighter (P < 0.05) red than ZH0 or ZH40 steaks on d 0 and 9 of display. Steaks in CO-MAP from all feeding durations were less than 20% discolored through d 9. The DSM was lighter (P < 0.05) than the SSM on d 0 for steaks packaged in HO-MAP and CO-MAP. Feeding cattle ZH for 20 or 30 d will yield steaks with color characteristics equal to or better than steaks from control cattle, whereas feeding ZH for 40 d will likely produce less desirable meat color traits.

Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage.

A commercial rosemary extract was evaluated for antioxidant effectiveness at concentrations of 1500 and 2500 ppm in frozen and precooked-frozen pork sausage, and from 500 to 3000 ppm in refrigerated, fresh pork sausage. Thiobarbituric acid-reactive substances (TBARS), objective color values and sensory panel scores, were assessed. For refrigerated sausage, the rosemary extract at 2500 ppm was equally effective as butylated hydroxy anisole (BHA)/butylated hydroxy toluene (BHT). Similarly, the rosemary extract was equally effective as BHA/BHT in maintaining low TBARS values of precooked-frozen sausage. However, the rosemary extract was more effective than BHA/BHT for preventing increased TBARS values or loss of red color in raw frozen sausage.