Temporal differences in breeding site use between tits and mice

Describing the interactions among cavity breeders is key to understanding their breeding ecology. In this study the temporal difference in cavity use between the great tit, Parus major (Linnaeus, 1758) and the small Japanese field mice, Apodemus argenteus (Temminck, 1845) is investigated, as a first step for clarifying the interaction between bird and mammal cavity breeders. Forty-seven nest boxes were installed on tree trunks in two urban forests of Hokkaido Island, Japan, and the breeding nests of tits and mice were found in 34 and 11 boxes, respectively. The tits used the nest boxes throughout the breeding season, from May to July. In contrast, mice breeding nests were found in the last half of the breeding season, from July to October. Our results showed that field mice rarely used boxes during the tits’ breeding season. This study provides important information, such as temporal differences in breeding site use between tits and mice.

Temporal differences in breeding site use between tits and mice

Describing the interactions among cavity breeders is key to understanding their breeding ecology. In this study the temporal difference in cavity use between the great tit, Parus major (Linnaeus, 1758) and the small Japanese field mice, Apodemus argenteus (Temminck, 1845) is investigated, as a first step for clarifying the interaction between bird and mammal cavity breeders. Forty-seven nest boxes were installed on tree trunks in two urban forests of Hokkaido Island, Japan, and the breeding nests of tits and mice were found in 34 and 11 boxes, respectively. The tits used the nest boxes throughout the breeding season, from May to July. In contrast, mice breeding nests were found in the last half of the breeding season, from July to October. Our results showed that field mice rarely used boxes during the tits breeding season. This study provides important information, such as temporal differences in breeding site use between tits and mice.(AU)

Helicobacter pylori with East Asian-type cagPAI genes is more virulent than strains with Western-type in some cagPAI genes

A gravidade da Helicobacter pylori relacionados com a doença está relacionada com a presença e a integridade de uma cag ilha de patogenicidade ( cag PAI). O genótipo de cag PAI pode ter um efeito modificador sobre o potencial patogênico da cepa infectante. Depois de analisar as seqüências de genes de cag PAI, algumas cepas com os genes PAI de cag do tipo do Leste Oriental foram selecionadas para análise posterior para examinar a associação entre a diversidade dos genes PAI cag e a virulência de H. pylori . Os resultados mostraram que a infiltração de células inflamatórias da mucosa gástrica foi significativamente maior em pacientes com genes PAI cag do leste asiáticoH. pylori estirpe em comparação com mosaicismo cag genes PAI H. pylori estirpe ( p <0,05). As cepas de H. pylori com os genes PAI do cag do tipo do Leste Asiático foram intimamente associadas à secreção de IL-8 in vitro e in vivo em comparação com cepas de H. pylori com os genes PAI do mosaicism cag ( p <0,01). As cepas de H. pylori com genes PAI cag do leste asiático são capazes de translocar fortemente CagA para células hospedeiras. Estes resultados sugerem que as cepas de H. pylori com cag do tipo East AsianOs genes PAI são mais virulentos do que as cepas do gene / genes PAI de CAG que são de tipo ocidental.(AU)

Lower farrowing rate in female pigs associated with higher outdoor temperatures in humid subtropical and continental climate zones in Japan

The aim of this study was to examine the respective associations between farrowing rate and either environmental or production factors in female pigs in commercial herds. We analyzed 264,057 records of females serviced in 101 Japanese herds located either in humid subtropical or humid continental climate zones. Outside environment data were obtained from 21 weather stations located close to the respective herds. Mean daily average temperatures (Tavg) and relative humidity for the 21-day pre-service periods for each female were coordinated with that female’s performance data. Generalized linear models were applied to the data for each parity. Overall average farrowing rate (± SE) was 85.2 ± 0.07%, and the mean daily average temperature (range) and relative humidity were 15.0 (−8.1 to 32.7)°C and 68.1 (19-99)%, respectively. Higher Tavg was associated with lower farrowing rate in all parity groups (P < 0.05). Farrowing rates of females in all parities decreased non-linearly as pre-service Tavg increased from 15 to 30°C (P < 0.05). Decreases ranged from 83.1-71.3% in parity 1 to 85.1% to 80.0% in parity 5. Also, delayed gilt age at first-mating, re-servicing, and a weaning-to-first-mating interval of 7 days or longer were associated with lower farrowing rate in either gilts or sows, or both (P < 0.05). However, there were no associations between farrowing rate and either pre-service humidity (P ≥ 0.09) or lactation length (P ≥ 0.06) in any parity. Therefore, we recommend that producers pay particular attention to females at risk of having reproductive failure, and apply cooling systems to prevent a decrease in farrowing rate for heat-stressed female.

Lower farrowing rate in female pigs associated with higher outdoor temperatures in humid subtropical and continental climate zones in Japan

The aim of this study was to examine the respective associations between farrowing rate and either environmental or production factors in female pigs in commercial herds. We analyzed 264,057 records of females serviced in 101 Japanese herds located either in humid subtropical or humid continental climate zones. Outside environment data were obtained from 21 weather stations located close to the respective herds. Mean daily average temperatures (Tavg) and relative humidity for the 21-day pre-service periods for each female were coordinated with that females performance data. Generalized linear models were applied to the data for each parity. Overall average farrowing rate (± SE) was 85.2 ± 0.07%, and the mean daily average temperature (range) and relative humidity were 15.0 (−8.1 to 32.7)°C and 68.1 (19-99)%, respectively. Higher Tavg was associated with lower farrowing rate in all parity groups (P < 0.05). Farrowing rates of females in all parities decreased non-linearly as pre-service Tavg increased from 15 to 30°C (P < 0.05). Decreases ranged from 83.1-71.3% in parity 1 to 85.1% to 80.0% in parity 5. Also, delayed gilt age at first-mating, re-servicing, and a weaning-to-first-mating interval of 7 days or longer were associated with lower farrowing rate in either gilts or sows, or both (P < 0.05). However, there were no associations between farrowing rate and either pre-service humidity (P ≥ 0.09) or lactation length (P ≥ 0.06) in any parity. Therefore, we recommend that producers pay particular attention to females at risk of having reproductive failure, and apply cooling systems to prevent a decrease in farrowing rate for heat-stressed female.(AU)

Comparative study of scientific publications in orthopedics journals originating from USA, Japan and China (2000-2012)

PURPOSE: To compare orthopedics publications from USA, Japan and China. METHODS: Scientific papers belong to ''Orthopedics'' category of Science Citation Index Expanded subject categories were retrieved from the "PubMed'' and ''Web of Knowledge'' online databases. RESULTS: In the field of orthopedics, the annual number increased significantly from 2000 to 2012 in the three countries (p<0.001). The share of articles increased significantly in China, but decreased significantly in Japan and USA (p<0.05). In 2012, USA contributed 35.3% of the total world output in orthopedics field and ranked 1st; Japan contributed 5.9% and ranked 4th; China contributed 5.2% and ranked 5th. Publications from USA had the highest accumulated IFs and the highest total citations of articles (USA > Japan > China, p<0.001). Average IF from USA was much higher than Japan and China (p<0.001). USA published the most articles in the top ten orthopedics journals (USA (14355) > Japan (1702) > China (487), p<0.01). CONCLUSION: Although China has undergone significant increase in annual number and percentage of scientific publication in orthopedics journals, it still lags far behind USA and Japan in the field of orthopedics in terms of quantity and quality.(AU)

Adoção das boas práticas de fabricação na culinária japonesa / Adoption of good manufacturing practices in Japanese cuisine

Os surtos de toxinfecção alimentar são uma preocupação mundial devido aos elevados índices de morbi/mortalidade, gerando altos custos, que sobrecarregam os Sistemas Públicos de Saúde, bem como, pela sua relativa facilidade de disseminação devido à globalização e intenso fluxo de pessoas e produtos entre as várias regiões do planeta. Nos grandes centros urbanos, a modernização tem alterado drasticamente os hábitos alimentares que vem sofrendo alterações em virtude da diminuição do tempo disponível para preparação e promovendo ingestão inadequada dos alimentos. A preferência recai sobre refeições rápidas, oferecidas, principalmente, por restaurantes comerciais. A culinária japonesa, em especial, o sushi e o sashimi, é alvo de grande consumo devido a seu apelo de uma alimentação saudável e equilibrada do ponto de vista nutricional, o que está levando a um constante crescimento do número de apreciadores da mesma. Entretanto o consumo de pescados in natura representa um grande risco à saúde coletiva, por não haver as barreiras térmicas para sanitização do alimento e assim garantir sua inocuidade. Uma alternativa adequada seria a adoção das Boas Práticas de Fabricação (BPF), porque inibiria os perigos existentes na ingestão de alimentos crus, constituindo-se em barreira sanitária para evitar a ocorrência de surtos alimentares.(AU)

The food's affections are a global concern on account of high rates of morbidity / mortality, generating high costs, which burden the Public Health Systems, as well as, by its relative ease of dissemination because of the intense flow of people and goods between the various regions of the planet. In big cities, the modernization has drastically changed the eating habits that is experiencing changes because of the decline in time available for preparation and promoting inadequate consumption of food. The preferencefalls on quick meals, offered, primarily, for restaurants. The Japanese cooking, in particular, the sushi andsashimi, is the target of large consumption due to its call for a balanced and healthy diet of nutritionalpoint of view, which is leading to a constant growth in the number of lovers of the same. Meanwhile theconsumption of fish in nature is a major risk to public health, not be the barriers thermal for the food and thus guarantee their safety. An appropriate alternative would be the adoption of the Good ManufacturingPractices (GMP) because inhibit the dangers existing in the intake of raw foods, establishing in health barrier to prevent the occurrence of outbreaks food. (AU)

Adoção das boas práticas de fabricação na culinária japonesa / Adoption of good manufacturing practices in Japanese cuisine

Os surtos de toxinfecção alimentar são uma preocupação mundial devido aos elevados índices de morbi/mortalidade, gerando altos custos, que sobrecarregam os Sistemas Públicos de Saúde, bem como, pela sua relativa facilidade de disseminação devido à globalização e intenso fluxo de pessoas e produtos entre as várias regiões do planeta. Nos grandes centros urbanos, a modernização tem alterado drasticamente os hábitos alimentares que vem sofrendo alterações em virtude da diminuição do tempo disponível para preparação e promovendo ingestão inadequada dos alimentos. A preferência recai sobre refeições rápidas, oferecidas, principalmente, por restaurantes comerciais. A culinária japonesa, em especial, o sushi e o sashimi, é alvo de grande consumo devido a seu apelo de uma alimentação saudável e equilibrada do ponto de vista nutricional, o que está levando a um constante crescimento do número de apreciadores da mesma. Entretanto o consumo de pescados in natura representa um grande risco à saúde coletiva, por não haver as barreiras térmicas para sanitização do alimento e assim garantir sua inocuidade. Uma alternativa adequada seria a adoção das Boas Práticas de Fabricação (BPF), porque inibiria os perigos existentes na ingestão de alimentos crus, constituindo-se em barreira sanitária para evitar a ocorrência de surtos alimentares.

The food's affections are a global concern on account of high rates of morbidity / mortality, generating high costs, which burden the Public Health Systems, as well as, by its relative ease of dissemination because of the intense flow of people and goods between the various regions of the planet. In big cities, the modernization has drastically changed the eating habits that is experiencing changes because of the decline in time available for preparation and promoting inadequate consumption of food. The preferencefalls on quick meals, offered, primarily, for restaurants. The Japanese cooking, in particular, the sushi andsashimi, is the target of large consumption due to its call for a balanced and healthy diet of nutritionalpoint of view, which is leading to a constant growth in the number of lovers of the same. Meanwhile theconsumption of fish in nature is a major risk to public health, not be the barriers thermal for the food and thus guarantee their safety. An appropriate alternative would be the adoption of the Good ManufacturingPractices (GMP) because inhibit the dangers existing in the intake of raw foods, establishing in health barrier to prevent the occurrence of outbreaks food.