Atypical mandibular osteomyelitis in an ewe caused by coinfection of Pseudomonas aeruginosa and Lactococcus raffinolactis

Background: Osteomyelitis is defined as a bone inflammation involving the cortical and medullary regions, usually caused by the local invasion of opportunistic microorganisms. The inflammatory reaction of bone may extend to the periosteum and soft tissues, compromising adjacent structures far from the initially infected foci. Different classifications of transmission routes, gravity levels, and tissues involved in animal and human osteomyelitis are available. In humans, the infection can reach bone tissue by exogenous or hematogenous pathways. This paper reports an atypical case of mandibular pyogranulomatous osteomyelitis in an ewe caused by concomitant Pseudomonas aeruginosa and Lactococcus raffinolactis infection. Case: The animal presented a 1-month history of progressive mandibular enlargement refractory to conventional therapy. In a physical examination, an increased volume located in the ventrolateral region of the right ramus of the mandible was observed. Fine-needle aspiration of the lesion enabled isolation in bacteriological culture of Pseudomonas aeruginosa and Lactococcus raffinolactis using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDITOF MS). Besides support care procedures and antimicrobial treatment approaches for the sheep based on in vitro tests, the animal died due to the severity of the clinical signs and the progressive worsening of the general health status. The radiographic image examination of the mandibular region revealed a severe and infiltrative periodontal reaction, with a predominance of a great number of neutrophils and macrophages, necrotic areas, and bone destruction, characterized histologically as a pyogranulomatous rection. At post mortem examination, a large pyogranuloma was observed in the entire horizontal branch of the mandible as well, showing a dark yellowish content of coarse consistency, caseous appearance, and bone fragmentation. Discussion: Ovine mandibular osteomyelitis is a well-established bone inflammation involving the cortical and medullary regions, characterized clinically by local enlargement, asymmetry, pain sensitivity, edema, hyperthermia, infiltrate caseous or suppurative material, and bone rarefaction. In the current report, 1-month history of progressive enlargement of the mandibular region, prostration, and weight loss in an ewe were referred. Where clinical and epidemiological features, bacteriological, cytological, histological, and mass spectrometry diagnostic approaches were assessed to diagnostic. Most reports involving the etiology of ovine mandibular osteomyelitis have been diagnosed based on classical phenotypic tests. Here, the concomitant identification of P. aeruginosa and L. raffinolactis infection was possible using mass spectrometry (MALDI-TOF), highlighting the importance of molecular methods in the diagnosis of animal diseases. In addition, the differentiation between Lactococcus and Enterococcus species is difficult, which could underestimate the diagnosis of Lactococcus species as a primary pathogen from animal diseases. We report, for the first time, a fatal case of mandibular pyogranulomatous osteomyelitis in a sheep caused by Pseudomonas aeruginosa and Lactococcus raffinolactis coinfection.

Infrared thermography and feeding behavior of lambs fed increasing levels of safflower grains / Termografia infravermelha e comportamento alimentar de ovinos alimentados com níveis crescentes de grãos de cártamo

The objective was to evaluate the feeding behavior, physiological responses, and rumen heat emission of lambs fed with safflower grains. Eighteen lambs were randomly distributed in a completely randomized design. Safflower grain was added to the diets in the proportions of 0.0; 7.5 and 15%. The safflower grain did not change the patterns of eating, leisure, or rumination; however, it improved the efficiency of NDF ingestion, by 26%. The head temperature decreased by 1.5 ° C to include 7.5% safflower; and the rectal temperature decreased quadratically with the addition of safflower (39.5 and. 39.08 ° C). There was a linear trend of decreasing head temperature as the inclusion of safflower increased. The temperature of the eyeball decreased by 1.1 ° C when 7.5% of safflower DM was added to the diet and increased by 0.6 ° C when a 15% safflower was added. The ruminal temperature increased linearly for the addition of safflower (1.8 ° C). Safflower improves the efficiency of the use of NDF and the inclusion of 15% safflower can be used without effects on ingestive behavior. The head, eye, and left flank areas can be used; however, the left flank appears to be the best region for this type of study. Infrared thermography can be useful as a non-invasive assessment of lambs' diets.

Objetivou-se avaliar o comportamento alimentar, respostas fisiológicas e emissão de calor ruminal, de cordeiros alimentados com grãos de cártamo. Dezoito cordeiros foram distribuídos aleatoriamente em delineamento inteiramente casualisado. O grão de cártamo foi adicionado as dietas nas proporções de 0,0; 7,5 e 15%. O grão de cártamo não alterou os padrões de alimentação, ócio ou ruminação; porém melhorou a eficiência de ingestão da FDN, em 26%. A temperatura da cabeça reduziu 1,5°C para a inclusão de 7,5% de cártamo; e a temperatura retal diminuiu quadraticamente com a adição de cártamo (39,5 vs. 39,08°C). Houve uma tendência linear de diminuição da temperatura da cabeça à medida que a inclusão de cártamo aumentou. A temperatura do globo ocular diminuiu 1,1°C quando 7,5% de MS de cártamo foi adicionado na dieta e voltou a aumentar 0,6°C quando 15% de cártamo foi adicionado. A temperatura ruminal aumentou linearmente para a adição de cártamo (1,8°C). O cártamo melhora a eficiência de utilização da FDN e a inclusão de 15% de cártamo pode ser utilizado sem efeitos sobre o comportamento ingestivo. As áreas da cabeça, do olho e flanco esquerdo podem ser usadas, no entanto, o flanco esquerdo parece ser a melhor região para esse tipo de estudo. A termografia infravermelha pode ser útil como avaliação não invasiva de dietas em cordeiros.

Infrared thermography and feeding behavior of lambs fed increasing levels of safflower grains / Termografia infravermelha e comportamento alimentar de ovinos alimentados com níveis crescentes de grãos de cártamo

The objective was to evaluate the feeding behavior, physiological responses, and rumen heat emission of lambs fed with safflower grains. Eighteen lambs were randomly distributed in a completely randomized design. Safflower grain was added to the diets in the proportions of 0.0; 7.5 and 15%. The safflower grain did not change the patterns of eating, leisure, or rumination; however, it improved the efficiency of NDF ingestion, by 26%. The head temperature decreased by 1.5 ° C to include 7.5% safflower; and the rectal temperature decreased quadratically with the addition of safflower (39.5 and. 39.08 ° C). There was a linear trend of decreasing head temperature as the inclusion of safflower increased. The temperature of the eyeball decreased by 1.1 ° C when 7.5% of safflower DM was added to the diet and increased by 0.6 ° C when a 15% safflower was added. The ruminal temperature increased linearly for the addition of safflower (1.8 ° C). Safflower improves the efficiency of the use of NDF and the inclusion of 15% safflower can be used without effects on ingestive behavior. The head, eye, and left flank areas can be used; however, the left flank appears to be the best region for this type of study. Infrared thermography can be useful as a non-invasive assessment of lambs' diets.(AU)

Objetivou-se avaliar o comportamento alimentar, respostas fisiológicas e emissão de calor ruminal, de cordeiros alimentados com grãos de cártamo. Dezoito cordeiros foram distribuídos aleatoriamente em delineamento inteiramente casualisado. O grão de cártamo foi adicionado as dietas nas proporções de 0,0; 7,5 e 15%. O grão de cártamo não alterou os padrões de alimentação, ócio ou ruminação; porém melhorou a eficiência de ingestão da FDN, em 26%. A temperatura da cabeça reduziu 1,5°C para a inclusão de 7,5% de cártamo; e a temperatura retal diminuiu quadraticamente com a adição de cártamo (39,5 vs. 39,08°C). Houve uma tendência linear de diminuição da temperatura da cabeça à medida que a inclusão de cártamo aumentou. A temperatura do globo ocular diminuiu 1,1°C quando 7,5% de MS de cártamo foi adicionado na dieta e voltou a aumentar 0,6°C quando 15% de cártamo foi adicionado. A temperatura ruminal aumentou linearmente para a adição de cártamo (1,8°C). O cártamo melhora a eficiência de utilização da FDN e a inclusão de 15% de cártamo pode ser utilizado sem efeitos sobre o comportamento ingestivo. As áreas da cabeça, do olho e flanco esquerdo podem ser usadas, no entanto, o flanco esquerdo parece ser a melhor região para esse tipo de estudo. A termografia infravermelha pode ser útil como avaliação não invasiva de dietas em cordeiros.(AU)