Growth performance, carcass characteristics, fresh belly quality, and commercial bacon slicing yields of growing-finishing pigs from sire lines intended for different industry applications.

The objective was to control intrinsic and extrinsic factors associated with the production and slaughter of pigs to determine effects of sire line (Pietrain vs. Duroc ancestry) on growth performance, carcass and belly characteristics, and commercial bacon yields of growing-finishing pigs. There were no differences in growth performance (P ≥ 0.08) or belly processing characteristics (P ≥ 0.09). Pietrain sired pigs had a greater lean yield (P ≤ 0.01). Duroc sired pigs had darker, more highly marbled loins (P ≤ 0.04) and thicker bellies (P < 0.001). Bacon from Pietrain sired pigs had a greater (P = 0.04) lean to fat ratio with 1.58% increase (P = 0.04) in average bacon slice lean. Barrows had more highly marbled loins (P ≤ 0.01) and thicker bellies (P < 0.001) than gilts. Bacon from barrows had a greater slice area (P < 0.001) while bacon from gilts had a greater lean to fat ratio (P = 0.04).

Relationships among early postmortem loin quality and aged loin and pork chop quality characteristics between barrows and gilts.

Rapid assessment of pork quality by packers necessitates using early postmortem (∼1 d) traits as an indication of aged pork quality (∼14 d). Efforts have been made to develop a grading system based on color and marbling of the ventral side of boneless loins. In order for this system to be successful, there must be a correlation between early postmortem quality traits observed by packers and the same traits observed by consumers after aging. However, the strength and direction of those correlations are unclear. It is also unknown if the correlations between early and aged postmortem quality differ between barrows (B) and gilts (G). Therefore, the objectives were to determine correlations between early postmortem loin quality characteristics and aged loin quality characteristics, and determine if those correlations differed between barrows and gilts. Early postmortem (∼1 d) quality traits included: instrumental and subjective color, marbling and firmness, and loin pH on the ventral surface of the loin. Loins were aged until 14 d postmortem in vacuum packages. Aged quality traits included traits evaluated early as well as shear force and cook loss. Correlations were compared between barrows and gilts using a Fisher's z test. Overall, early subjective firmness scores of barrows were greater (P < 0.001) than those of gilts. No other early quality traits differed between sexes. Early pH was correlated with aged pH (r = 0.80 B; 0.75 G), ventral lightness (r = -0.57 B; -0.54 G), ventral yellowness (r = -0.55 B; -0.55 G), subjective ventral color (r = 0.55, B; 0.41 G), and subjective chop color (r = 0.42 B; 0.44 G). Correlations of early pH and aged quality did not differ between sexes. Early lightness was correlated with aged ventral pH (r = -0.56) and subjective color (r = -0.39) in barrows but not gilts (P ≤ 0.04). Early lightness was correlated with aged lightness (r = 0.60 B; 0.51 G) and yellowness (r = 0.49 B; 0.55 G), but was not correlated with to any aged chop quality traits. Early marbling was correlated with ventral color (r = 0.42) in barrows and ventral marbling (r = 0.67 B; 0.66 G) and chop marbling (r = 0.57 B; 0.59 G) in barrows and gilts. In summary, early pH and lightness were correlated with aged quality characteristics and correlations rarely differed between barrows and gilts. Sex does not need to be accounted for when relating early and aged quality characteristics.

Determination of 'recruited volume' following a PEEP step is not a measure of lung recruitability.

BACKGROUND: It has been proposed that the analysis of positive end-expiratory pressure (PEEP)-induced volume changes can quantify alveolar recruitment. The potential of a lung to be recruited is expected to be high in acute respiratory distress syndrome (ARDS), where collapsed lung tissue is very common. The volume change that is beyond the delta volume because of the patient's compliance has been termed 'recruited volume' (RecV). However, data of patients with low and high RecV showed less severe lung disease in high 'recruiters', indicating that RecV may not equal the 'potentially recruitable lung tissue' seen in computed tomography scans. We hypothesized that RecV is higher in lung-healthy (LH) patients with little collapsed lung compared with ARDS patients. METHODS: RecV and inspiratory capacity (IC) were determined in 12 LH and in 25 ARDS patients during incremental PEEP (steps of 2 cmH2 O). RecV was determined as the time-dependent increase in end-expiratory volume following the first expiration to the new PEEP level (ΔTDV). Gas distribution in LH patients was analyzed by electric impedance tomography. RESULTS: Cumulative RecV(ΔTDV) and IC were higher (P < 0.01) in LH compared with ARDS patients, 1739 ml vs. 832 ml and 4432 ml vs. 2020 ml, respectively. In both groups, RecV correlated excellently with IC (R(2) = 0.86). In LH, RecV emanated mainly from nondependent lung regions at PEEP below 15 cmH2O. Maximum plateau pressure was reached with fewer PEEP steps in ARDS compared with LH patients (11 vs. 14, P < 0.01). CONCLUSION: Our findings suggest that RecV predominately measures a slow fraction of inflation of already aerated lung tissue and not recruitment of collapsed alveoli.

The influence of dietary protein on market barrows and gilts supplemented creatine monohydrate in conjunction with a high glycemic carbohydrate.

The objective of the study was to determine if additional dietary protein improves the lean tissue deposition and carcass merit of pigs supplemented creatine monohydrate in combination with a high glycemic carbohydrate (dextrose). Forty-eight crossbred barrows and gilts (91±0.18 kg) were blocked by sex assigned to 1 of 12 pens (4 pigs/pen, 16 pigs/treatment). Treatments included: control (CON; basal diet consisting of a ground corn-soybean base), combination diet (COMBO; basal diet supplemented with 0.92% creatine monohydrate and 2.75% dextrose), and a combination high protein diet (COMBOHP; COMBO formulated to contain a minimum of 16% crude protein). Barrows on the COMBOHP gained the least 10th rib fat and expressed the highest percentage fat-free carcass lean (P<0.01) after 28 days on test. No significant treatment differences were noted in the fat and lean tissue accretion of gilts. Treatments had no affect the meat quality parameters of barrow and gilt carcasses.

[High risk pulmonary embolism. Case report of a successful embolectomy]. / Hochrisikolungenembolie. Fallbeschreibung einer erfolgreichen Embolektomie.

High risk pulmonary embolism commonly presents with a variety of symptoms and is an acute life-threatening event. In patients showing unclear acute circulatory distress, pulmonary embolism should be quickly ruled out by computed tomography or echocardiography. The diagnostic steps and surgical treatment of pulmonary embolism in a 25-year-old female patient suffering from acute circulatory insufficiency resulting in cardiac arrest within 11 min after emergency hospital admission are reported. Due to the reasonable suspicion of acute right heart decompensation, systemic perfusion was re-established by cardiopulmonary bypass after cardiopulmonary resuscitation for 41 min. Sternotomy and surgical embolectomy were performed. The patient was successfully extubated the following day and despite the long resuscitation time the outcome was excellent without any neurological deficit. Recent publications addressing the advantages of primary embolectomy versus intravenous thrombolysis in acute circulatory distress caused by pulmonary embolism are discussed. Primary surgical treatment including cardiopulmonary bypass for right ventricular relief and re-establishing of systemic perfusion is recommended for patients with pulmonary embolism undergoing cardiopulmonary resuscitation.

Neutron computed tomography of rat lungs.

Using conventional methods, three-dimensional imaging of the lung is challenging because of the low contrast between air and tissue and the large differences in dimensions between various pulmonary structures. The small distal airway structures and the high air-to-tissue ratio of lung tissue require an imaging technique which reliably discriminates between air and water. The objective of this study was to assess whether neutron computed tomography would satisfy such a requirement. This method utilizes the unique characteristic of neutrons of directly interacting with the atomic nucleus rather than being scattered by the atomic shell. Neutron computed tomography was tested in rats and allowed differentiation of larger lung structures (e.g., lobes) and distal airways. Airways could be identified reliably down to the sixth bronchial generation, in some cases even down to the tenth generation. The lung could be stabilized for sufficiently long exposure times to achieve an image resolution of 50-60 µm, which is the current physical resolution limit of the neutron computed tomography facility. Neutron computed tomography allowed excellent lung imaging without the need for additional tissue preparation or contrast media. The enhanced structural resolution obtained by applying this new research technique may improve understanding of lung physiology and respiratory therapy.

Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature.

The study evaluated the interactive and individual effects of fresh pork loin (n=679) ultimate pH (pH), intramuscular fat (IMF), Minolta L* color (L*), Warner-Bratzler shear force (WBS), and four cooked temperatures (62.8 degrees C, 68.3 degrees C, 73.9 degrees C, and 79.4 degrees C) on consumer (n=2280) perception of eating quality (n=13,265 observations). Data were analyzed using ordered logistical regression. Predicted mean responses were consistently near or under five on the 1-8-point end-anchored scale, indicating a neutral perception of pork eating quality regardless of fresh quality or cooked temperature. Responses improved as IMF and pH increased and WBS decreased, whereas L* did not contribute significantly to variation in responses. Increasing IMF resulted in a very small incremental improvement in responses, but was of practical size only when comparing the least (1%) to the greatest (6%) levels. Loin pH and WBS were primary contributors to consumer perceptions, whereby an incremental increase in pH (0.20 unit) and decrease in WBS (4.9 N) resulted in a 4-5% reduction in the proportion of consumers rating pork as >or= 6 (favorable) on the 8-point scale. No interactions between quality and temperature effects were observed. Increased cooked temperature was negatively (P<0.05) associated with Overall-Like and Tenderness ratings, but the incremental effect was small. Juiciness-Like and Level responses decreased by 0.50 units as temperature increased across the range. Consumer responses favor pork with lower WBS, greater pH and IMF, and pork cooked to a lower temperature.

Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature.

The present study evaluated individual and interactive influences of pork loin (n=679) ultimate ph (pH), intramuscular fat (IMF), Minolta L* color (L*), Warner-Bratzler shear force (WBSF), and internal cooked temperatures (62.8 degrees C, 68.3 degrees C, 73.9 degrees C, and 79.4 degrees C) on trained sensory perception of palatability. Logistical regression analyses were used, fitting sensory responses as dependent variables and quality and cooked temperature as independent variables, testing quadratic and interactive effects. Incremental increases in cooked temperature reduced sensory juiciness and tenderness scores by 3.8% and 0.9%, respectively, but did not influence sensory flavor or saltiness scores. An increase of 4.9N in WBSF, from a base of 14.7N (lowest) to 58.8N (greatest) was associated with a 3.7% and 1.8% reduction in sensory tenderness and juiciness scores, respectively, with predicted sensory tenderness scores reduced by 3.55 units when comparing ends of the WBSF range. Modeled sensory responses for loins with pH of 5.40 and 5.60 had reduced tenderness, chewiness, and fat flavor ratings when compared with responses for loins with pH of 5.80 to 6.40, the range indicative of optimal sensory response. Loin IMF and L* were significant model effects; however, their influence on sensory attributes was small, with predicted mean sensory responses measurably improved only when comparing 6% and 1% IMF and L* values of 46.9 (dark) when compared with 65.0 (pale). Tenderness and juiciness scores, were related to a greater extent to loin WBSF and pH, and to a lesser extent to cooked temperature, IMF and L*.

Electrical impedance tomography to confirm correct placement of double-lumen tube: a feasibility study.

BACKGROUND: Double-lumen tubes (DLTs) are frequently used to establish one-lung ventilation (OLV). Their correct placement is crucial. We hypothesized that electrical impedance tomography (EIT) reliably displays distribution of ventilation between left and right lung and may thus be used to verify correct DLT placement online. METHODS: Regional ventilation was studied by EIT in 40 patients requiring insertion of left-sided DLTs for OLV during thoracic surgery. EIT was recorded during two-lung ventilation before induction of anaesthesia and after DLT placement, and during OLV in the supine and subsequently in the lateral position. EIT measurements were made before and after verification of correct DLT placement by fibreoptic bronchoscopy (FOB). RESULTS: EIT accurately displayed distribution of ventilation between left and right lung online. All cases (n=5) of initially misplaced DLTs in the contralateral right main bronchus were detected by EIT. However, EIT did not allow prediction of FOB-detected endobronchial cuff misplacement requiring DLT repositioning. Furthermore, after DLT repositioning, distribution of ventilation, as assessed by EIT, did not change significantly (all P>0.5). CONCLUSIONS: This study demonstrates that EIT enables accurate display of left and right lung ventilation and, thus, non-invasive online recognition of misplacement of left-sided DLTs in the contralateral main bronchus. However, as distribution of ventilation did not correlate with endobronchial cuff placement, EIT cannot replace FOB in the routine control of DLT position.

AUTOPILOT-BT: a system for knowledge and model based mechanical ventilation.

A closed-loop system (AUTOPILOT-BT) for the control of mechanical ventilation was designed to: 1) autonomously achieve goals specified by the clinician, 2) optimize the ventilator settings with respect to the underlying disease and 3) automatically adapt to the individual properties and specific disease status of the patient. The current realization focuses on arterial oxygen saturation (SpO(2)), end-tidal CO(2) pressure (P(et)CO(2)), and positive end-expiratory pressure (PEEP) maximizing respiratory system compliance (C(rs)). The "AUTOPILOT-BT" incorporates two different knowledge sources: a fuzzy logic control reflecting expert knowledge and a mathematical model based system that provides individualized patient specific information. A first evaluation test with respect to desired end-tidal-CO(2)-level was accomplished using an experimental setup to simulate three different metabolic CO(2) production rates by means of a physical lung simulator. The outcome of ventilator settings made by the "AUTOPILOT-BT" system was compared to those produced by clinicians. The model based control system proved to be superior to the clinicians as well as to a pure fuzzy logic based control with respect to precision and required settling time into the optimal ventilation state.

Moisturizing and mechanical characteristics of a new counter-flow type heated humidifier.

BACKGROUND: During mechanical ventilation effective conditioning of inspired air is important. In this respect, conventional humidifiers do not perform optimally. By design, a counter-flow-type humidifier should improve humidification and heating, but may increase resistance. METHODS: We investigated mechanical impedance and work of breathing (using pressure-flow characteristics and additional pressure-time product) of a new counter-flow-type humidifier, a conventional heated humidifier, and a passive heat and moisture exchanger (HME) in physical models of the respiratory system. We investigated moisturizing performance (amount of vaporized water at different air flows and ventilatory frequencies) of the two heated humidifiers. Ease of breathing through both heated humidifiers was investigated in 12 healthy volunteers blinded to the type of humidifier. RESULTS: Moisturizing performance of the conventional heated humidifier was flow-independent (approximately 32.5 mg vaporized water per breath at inspiratory flow rates of 30-120 litre min (- 1); P > 0.05) but decreased (10%; P < 0.0001) with increasing ventilatory rates (12-20 min (- 1)). In contrast, moisturizing performance of the counter-flow-type humidifier (approximately 33.5 mg vaporized water per breath) was both flow- and rate-independent (P = 0.75). In addition, the counter-flow humidifier caused less physical work (approximately 25%) and resistance (approximately 50%) (both P < 0.05) than the other two devices. The passive HME displayed the least favourable mechanical characteristics. Ten of 12 volunteers felt breathing through the counter-flow humidifier easier than through the heated humidifier (P < 0.05). CONCLUSION: Compared with a conventional humidifier, the new counter-flow-type humidifier displayed improved air conditioning and mechanical characteristics. Its lower resistance, particularly at low airflows, should be of clinical benefit during spontaneous breathing and triggered assisted ventilation.

The influence of creatine and a high glycemic carbohydrate on the growth performance and meat quality of market hogs fed ractopamine hydrochloride.

Crossbred barrows (n=128; 85±0.91kg) were randomly allotted to one of four dietary treatments. A pelleted corn-soybean diet containing 5ppm Paylean(®) (PAY) was tested against a negative control (NCON) diet formulated to meet or exceed the National Research Council's requirements for the growing pig, a pelleted corn-soybean diet containing 0.92% creatine and 2.75% dextrose (COMBO), and a pelleted corn-soybean diet containing a combination of 5ppm Paylean(®), 0.92% creatine, and 2.75% dextrose (PAYPLUS). No treatment differences were noted when comparing ADG (P=0.66) and hot carcass weight (P=0.75). Over the 27d test, barrows fed PAY and PAYPLUS produced loins with a larger (P<0.01) loin muscle area (LMA) than those fed NCON or COMBO diets. Barrows fed the NCON diet were fatter at the 10th-rib (P<0.01) than those animals fed the remaining dietary treatments. Dietary treatment did not affect the ultimate pH (P=0.87), Japanese color score (P=0.25) or Minolta L(∗) (P=0.61) and b(∗) (P=0.56) values of the loin. Loin chops from NCON, COMBO and PAYPLUS tended (P=0.07) to contain a higher intramuscular fat content than those from barrows fed PAY. Additionally, loin chops from the NCON and COMBO fed animals were more red (higher a(∗)-value) than those chops coming from animals fed the PAY diet (P<0.01).

Pork quality attributes associated with bilateral carcass variation.

The objective of this study was to identify bilateral differences in pork carcass quality as influenced by single leg shackling and suspension of electrically stunned pigs. Fifty-six Genepacker x EB market barrows (118 kg) were rendered unconscious and insensible to pain via electrical stimulation. Pigs were then shackled and suspended by the right hind leg before exsanguination and remained suspended until scalding. Initial (45-min) pH values of the LM at the 10th to 11th rib interface were different (P = 0.016); shackled side loins possessed a greater i.m. pH than those loins associated with the free side of the carcass (6.26 vs. 6.10). At 24 h postmortem, loins from the shackled side had lower (P < 0.001) L* values than loins from the free side in both the sirloin (53.08 vs. 57.61) and blade (54.61 vs. 57.09) regions. Additionally, b* values were greater (P < 0.001) for loins from the shackled side than loins from the free side in the center (13.81 vs. 13.01) and blade (14.72 vs. 13.68) regions, and in the blade region, a* values were greater (P < 0.001) in the LM from the shackled side than loins from the free side (7.37 vs. 6.26). Moreover, LM chops of loins from the shackled side that were aged 21 d were rated less (P < 0.05) tough (2.74 vs. 3.95) and more (P < 0.05) juicy (4.24 vs. 3.19) than chops from the free-hanging side. However, these differences were not evident after 41 d aging. From the results of this study, it can be concluded that bilateral differences exist within the LM of a pork carcass and that these differences are likely associated with the single-leg shackling and suspension of electrically stunned pigs.

Growth rate, body composition, and meat tenderness in early vs. traditionally weaned beef calves.

One hundred forty spring-born Angus x Gelbvieh and purebred Angus steers were selected for study as early weaned (EW; average age at weaning = 90 +/- 30 d) or traditionally weaned (TW; average age at weaning = 174 +/- 37 d) steers that were non-implanted or implanted (Synovex-S, Fort Dodge Animal Health, Overland Park, KS). Initially, steers were sorted by age, sire, and farm, and then allotted randomly in a 2 x 2 factorial arrangement of treatments of EW implanted (EWI), EW nonimplanted (EWN), TW implanted (TWI), or TW nonimplanted (TWN). Ultrasound measurements (US) of LM area (LMA), 12th rib fat thickness (US-BF), and marbling (US-M) were collected every 28 d during the time that steers were on feed. At 202 d of age, EW calves had larger US-LMA, US-BF, and BW than TW calves (37.9 vs. 32.3 cm2, 0.38 vs. 0.26 cm, and 271.6 vs. 218.9 kg, respectively; P < 0.001). At slaughter, EW calves had heavier HCW (290.4 vs. 279.7 kg, respectively; P < 0.05) and greater USDA marbling scores (51.25 vs. 46.26, respectively; P < 0.05) than TW calves; more EW steers graded USDA Choice or greater (P = 0.05). However, no differences were detected in BW (P = 0.15), LMA (P = 0.39), BF (P = 0.45), or liver abscess scores (P = 0.41). Twenty-four implanted steers were selected from the original group of 140 and sorted into two slaughter groups of 12. Twelve implanted steers from each weaning group, matched in slaughter BW but differing in age, were subsampled at slaughter to assess the effect of weaning age and chronological age on muscle tenderness. Younger animals had lower Warner-Bratzler shear force values (P < 0.001) than older calves after 14 d of postmortem aging; however, no differences were found in tenderness after 21 d of aging. Furthermore, there was greater variance (P < 0.001) in Warner-Bratzler shear force values among younger, EW steers vs. older, TW steers. These data provide evidence that early weaning of beef calves may be used as a tool to more effectively manage the cow-calf production system without compromising the quality of the offspring.

The effects of the antioxidant lipoic acid on beef longissimus bloom time.

The objective of this study was to evaluate the influence of lipoic acid (LA) on beef LM steak bloom time, as well-as to characterize bloom time in the CIE L*, a*, and b* color space over a 93-min period. Thirty-two Simmental steers were supplemented with LA for 21 d immediately before slaughter at levels of 0, 8, 16, or 24 mg of LA/kg BW (eight steers per treatment). Lipoic acid was mixed with liquid paraffin, allowed to solidify, prilled, and top-dressed over a standard finishing diet. Steers were slaughtered at the University of Missouri abattoir in four groups of eight (two steers per treatment) over a 2-wk period. After a 24-h chill at 4 degrees C, the right LM was removed from each carcass. One 2.54cm steak was removed from the anterior portion of the LM, and its color characteristics (CIE L*, a*, and b*) were measured immediately with a standardized spectrocolorimeter. Color measurements were taken every 3 min thereafter for a total of 93-min. Hue angle (true red) and chroma (color saturation) were calculated from the color measurements. Addition of LA to the diet had no effect on bloom time (P = 0.67). When treatment means were analyzed, the addition of 24 mg of LA/kg BW to the diet resulted in higher (lighter) L* values (P < 0.05) compared with other treatments, whereas the addition of 16 mg of LA/kg BW to the diet caused lower hue angles (more true red; P < 0.05) when compared with other treatments. Addition of LA to the diet did not affect a* (P = 0.13) and b* (P = 0.18) values or chroma (P = 0.62). In the absence of treatment effects, bloom times for all treatments were pooled, and L* values did not change (P > 0.05) during the 93-min bloom time; however, a* and chroma values increased for 9 min and plateaued after 12 min (P < 0.01). Similarly, b* values increased (P < 0.01) for the first 6 min, and after 9 min, no further increase in yellowness was detected. Bloom time had little effect on hue angle, which stabilized after 3 min. Supplementing steers with the antioxidant LA for 21 d had no effect on the bloom time of beef LM; however, higher levels of supplemental LA affected L* values and hue angles of beef.

Growth parameters and meat quality of finishing hogs supplemented with creatine monohydrate and a high glycemic carbohydrate for the last 30 days of production.

The objective of this study was to evaluate the growth and meat quality of hogs supplemented with creatine monohydrate (CMH) and (or) a simple carbohydrate (dextrose) for the last 30 days of production. Crossbred market barrows (n=32; 75 kg) were blocked by weight and randomly allotted to one of eight pens with four animals per pen. Dietary treatments were a control (normal corn and soybean meal diet), CMH (control diet supplemented with 0.55% CMH), DEXT (control diet supplemented with 2.1% dextrose), and COMBO (control diet supplemented with CMH and DEXT). Average daily gain on test, fat depth, hot carcass weight, and LMA (postmortem dot grid measurement) were not affected by dietary treatment. However, a nonsignificant trend (P=0.07) was observed for 10th rib loin muscle area (LMA) gain on test as determined by real-time ultrasound comparisons over the course of the 30 days feeding duration (COMBO=4.24 cm(2) increase vs. control=1.0 cm(2) increase). No significant differences in pork quality were noted across treatment groups.

Creatine monohydrate supplemented in swine finishing diets and fresh pork quality: II. Commercial applications.

The objectives of this study were to determine the value of supplementing creatine monohydrate (CMH) in a complete swine finishing ration and determining its effects on meat quality. Crossbred barrows (n = 59) were allotted five pens per treatment with three pigs per pen. Dietary treatments, including 20 g CMH x pig(-1) x d(-1) fed for 5, 10, or 15 d before slaughter, were compared to control pigs that received no CMH. The basal diet was a corn-soybean meal finishing diet. At 123.5 kg, pigs were delivered to a commercial packing plant (80 km) and slaughtered according to industry practices. After a 24-h chill at 4 degrees C, right-side loins were collected from the fabrication line and vacuum-packaged for delivery to the University of Missouri Meat Lab. Hams were scanned for lean content by a primal cut electromagnetic scanner. After scanning, ham pH and light reflectance (L*, a*, b*) were obtained on the gluteus medius muscle. Loin pH and light reflectance were obtained at the 10/11th-rib juncture. The posterior section of the boneless loin was weighed, vacuum-packaged, and stored for 7 d at 1 degree C. After aging, light reflectance, weights, and Warner/Bratzler shear force measurements were taken. A linear trend (P = 0.071) was observed for ham 24-h L* values, and a cubic trend was observed for ultimate loin pH (P = 0.102). Hunter L* values of the longissimus possessed a negative linear contrast (P = 0.009) after aging, revealing that the loins of those animals treated for 10 and 15 d exhibit higher L* values. A cubic trend (P = 0.057) was shown for percentage of moisture lost as purge; 5- and 10-d treatments were intermediate to control and 15-d treatments. Warner/Bratzler shear force measurements for chops aged 7 d increased in a linear fashion (P = 0.024). This data suggests that 5-d supplementation of CMH before slaughter improves several pork quality attributes. However, it seems that supplementing CMH in swine diets for 10 or 15 d could reduce the quality of fresh pork.

A new method for data presentation in incremental cardiorespiratory exercise testing.

In incremental cardiopulmonary exercise testing, the averaging of data is usually performed to provide group mean data for statistical purposes. They are usually presented as averaged maximum values, or as averaged data at different exercise levels. However, during incremental exercise testing the change in metabolic status may vary between subjects, thus averaging data may not classify the metabolic status accurately. We present an averaging method using a segmented ordinal scale based on individual maximal work performance and the anaerobic threshold (AT). Individual exercise data are grouped into ten classes ranging from unloaded exercise to maximal exercise. The classes are defined in relation to the AT, resulting in an ordinal scale of four classes for exercise data below the AT, one class at the AT and five classes beyond the AT. Resting and unloaded pedalling are treated as separate classes. For evaluation, this method of classification is compared to one based on an absolute scale of oxygen uptake (Cabs) and to another based on a relative scale in 10% steps of maximal oxygen uptake (Crel). Ten healthy male subjects (mean age 23.3 years) performed a ramp cycle ergometer test. When using the Cabs classification method for mean data averaging, mean values for performance at high-intensity exercise were calculated using data from only two of the ten subjects because of variations in individual work capacity. In addition, the AT data were distributed across four classes, thus anaerobic and aerobic exercise data were mixed. Using the Crel classification method enabled data for all ten subjects to be included in the calculation of every data point, but the AT values were still distributed across three classes, resulting in the mixing of anaerobic and aerobic exercise data. However, using the segmented ordinal scale method of classification enabled data from all ten subjects to be included in the calculation of all data points, and it permitted the grouping of the AT values into one class. Thus, this latter method more accurately represents the data of the whole group under study and it allows the metabolic status of the subjects to be taken into consideration.