Common allelic variants of the farnesyl diphosphate synthase gene influence the response of osteoporotic women to bisphosphonates.

Farnesyl diphosphate synthase (FDPS) is necessary for osteoclast survival and activity and is considered as a major molecular target of aminobisphosphonates. Our objective was to analyze the influence of FDPS polymorphisms on bone mineral density (BMD) and the response to antiresortive drugs. Three single-nucleotide polymorphisms of FDPS were analyzed in 1186 postmenopausal women. There was only a marginally significant association of baseline hip BMD with rs11264359 alleles (P=0.043). However, among 191 women receiving antiresortive therapy, there was a very significant association between rs2297480 or rs11264359 alleles and the BMD changes after aminobisphosphonate therapy for an average period of 2.5 years (P=0.001). The genotype explained 7.2% of the variance in the BMD response. On the other hand, there was no association between the BMD changes after raloxifene therapy and any of the polymorphisms studied. These results suggest that common polymorphisms of the FDPS gene influence the response to aminobisphosphonates.

Wnt pathway genes in osteoporosis and osteoarthritis: differential expression and genetic association study.

UNLABELLED: In comparison with hip fractures, increased expression of genes in the Wnt pathway and increased Wnt activity were found in bone samples and osteoblast cultures from patients with osteoarthritis, suggesting the involvement of this pathway in subchondral bone changes. No consistent differences were found in the genetic association study. INTRODUCTION: This study aims to explore the allelic variations and expression of Wnt pathway genes in patients with osteoporosis and osteoarthritis. METHODS: The expression of 86 genes was studied in bone samples and osteoblast primary cultures from patients with hip fractures and hip or knee osteoarthritis. The Wnt-related activity was assessed by measuring AXIN2 and in transfection experiments. Fifty-five SNPs of the LRP5, LRP6, FRZB, and SOST genes were analyzed in 1,128 patients. RESULTS: Several genes were differentially expressed in bone tissue, with the lowest values usually found in hip fracture and the highest in knee osteoarthritis. Overall, seven genes were consistently upregulated both in tissue samples and in cell cultures from patients with knee osteoarthritis (BCL9, FZD5, DVL2, EP300, FRZB, LRP5, and TCF7L1). The increased expression of AXIN2 and experiments of transient transfection of osteoblasts with the TOP-Flash construct confirmed the activation of Wnt signaling. Three SNPs of the LRP5 gene and one in the LRP6 gene showed marginally significant differences in allelic frequencies across the patient groups, but they did not resist multiple-test adjustment. CONCLUSIONS: Genes in the Wnt pathway are upregulated in the osteoarthritic bone, suggesting their involvement not only in cartilage distortion but also in subchondral bone changes.

Sensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systems.

Castrated male Corriedale lambs from Uruguay were finished under one of four feeding systems, which differed in the level of pasture and the amount of concentrates. Treatment 1 (T(1)) was all pasture (P), T(2) was P plus concentrate (C; 0.6% of live weight [LW]), T(3) was P+C (1.2% of LW), and T(4) was C plus alfalfa hay as a source of fibre (both ad libitum). A trained taste panel analysed samples from 96 lambs, using a quantitative descriptive method in a complete and balanced design. Eight of the 11 sensory attributes were affected by Treatment (p<0.05). The inclusion of concentrate in the lamb diet improved the sensory quality of the meat, being related to its effect on lowering the intensity of undesirable odours and flavours (strange, rancid and acid), generating higher intensity of typical lamb aromas as well as producing higher tenderness. The frequencies of odour/flavour unsolicited observations also showed disadvantages to pasture feeding. Lambs fed only concentrates (T(4)) produced meat that had the highest fat flavour intensity and the best overall acceptability given by the panellists.

Effect of lairage duration on rabbit welfare and meat quality.

This study determined whether short (2h) or long (8h) lairage at an abattoir had an effect on plasma stress indicators (haematocrit, glucose, lactate, creatine phosphokinase and corticosterone), instrumental meat quality (pH24, water holding capacity, colour, raw and cooked texture) and sensory meat quality (using a trained sensory panel) in rabbits. The effect of the position of the animals on a multifloor rolling cage stand during lairage was also assessed. Lairage time had a significant effect on blood stress indicators, but only a slight effect on meat quality traits. A lairage duration of 6-8h is recommended.

Effect of the pre-slaughter logistic chain on meat quality of lambs.

A total of 144 lambs were sampled in a 3×2×2 factorial design, testing three residence (stay) times at a pre-slaughter classification centre (0, 7, and 28days) and two seasons (summer and winter), with two replicates in each season. Meat from the longissimus dorsi was analysed in terms of pH, WHC, texture, colour (L∗a∗b∗, chroma and hue) and carcass bruising. Stay time had a significant effect (p<0.001) on meat texture, while season had a significant effect (p<0.001) on all variables analysed. Overall, stay time had less effect on meat quality than season and the interaction between treatments was not significant. Meat from lambs slaughtered in winter had some dark-cutting characteristics, with darker colour, higher ultimate pH, tougher meat and lower press juice. In conclusion, pre-slaughter classification and season are sources of stress for lambs and affect meat quality traits.

Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market.

Eighty Hereford steers were used to evaluate the effect of finishing diet [A: pasture, B: pasture plus concentrate (0.6% live weight), C: pasture plus concentrate (1.2% live weight), D: concentrate] on consumer acceptability of Uruguayan beef in France (FR), United Kingdom (UK), Spain (ES) and Germany (DE). Consumers (200 per country) evaluated overall, tenderness and flavour acceptability of beef (8 point scale: 1 'dislike extremely', 8 'like extremely'). FR and UK rated lower acceptability scores for beef from D compared with A, B, and C. ES showed similar results for tenderness, but flavour scores did not differ between A and D. German consumers preferred beef from B and C. Overall, low levels of supplementation on pasture produced beef with the highest consumer acceptability followed by beef from pasture-fed animals. Feeding cattle with concentrate only may not be necessary to satisfy the EU market resulting in more profitable production systems for Uruguayan producers.

Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systems.

The aim of this study was to evaluate the fatty acid composition of intramuscular fat and the vitamin E content of beef from different production systems. Four cattle production systems were used: cattle reared under intensive conditions and fed concentrate (INT1) from Spain, cattle raised at pasture and supplemented with concentrate (SUP1) from the United Kingdom, cattle raised at pasture and on corn silage (SUP2) from Germany and cattle reared under extensive conditions slaughtered at two and three years old (EXT2 and EXT3) from Uruguay. The highest proportion and content (mg per 100g of muscle) of linoleic acid (C18:2n-6) and arachidonic acid (C20:4n-6) and the lowest saturated fatty acids (SFA) was found in INT1 beef. In contrast, beef reared under extensive conditions showed the highest proportion and content of linolenic acid (C18:3n-3), docosapentaenoic acid (DPA, C22:5n-3) and eicosapentaenoic acid (EPA, C20:5n-3), and SUP1 and SUP2 beef showed the highest level of palmitic acid (C16:0) and SFA. Beef from intensive system (INT1) had the lowest P/S (PUFA/SFA) ratio, whereas beef from extensive system (EXT2 and EXT3) had the lowest n-6/n-3 ratio. The results of the PCA (principal components analysis) of fatty acid composition showed that beef from intensive system (INT1) was clearly differentiated from the other meats and was located with the C18:2n-6 and C20:4n-6 and the n-6/n-3 ratio. EXT2 and EXT3 beef were located with C18:3n-3 and long chain fatty acids. Beef from extensive systems had the highest concentration of vitamin E (3.91mg α-tocopherol/kg muscle).

Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumers.

It is well known that the eating quality of lamb is highly affected by feeding systems. The aim of this study was to ascertain acceptability of Uruguayan lamb meat from animals fed on different diets (only pasture-D1, only concentrate-D4 and two combinations of both systems-D3 and D4) by consumers from different European countries (Spain, Germany, United Kingdom and France). One hundred and twenty castrated Corriedale lambs were reared to 28.2±0.8 kg live weight and then thirty lambs were allocated to each diet and reared to 40kg live weight. Sections of loin were cooked using contact grills until the internal temperature of the muscle reached 72°C (65°C in France), cut and then served to consumers. A minimum of 180 consumers per country evaluated overall liking, flavour and tenderness acceptability of lamb from the 4 diets in sessions of 10 consumers using 8-point category scales. Globally consumers preferred lamb fed on concentrate or the combination of concentrate and pasture to lamb fed only on pasture. However, different segments of consumers were identified in each country based on their lamb acceptability. This information contributes to the identification of developing different commercial strategies in relation to the consumer segments found.

Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beef.

The aim of this study was to assess near-infrared reflectance (NIR) spectroscopy as a tool for determining sensory and texture characteristics of beef. Chemical, instrumental, texture and sensory characteristics were predicted by near-infrared reflectance spectroscopy carried out on longissimus dorsi muscle samples from 190 young bulls. The use of first derivative gave best predictions together with NIR spectra, except for myoglobin and water holding capacity, which had an R(2) of prediction of 0.91 and 0.82, respectively, using visible and NIR spectra. Tenderness was the best-predicted variable (R(2)=0.98) demonstrating the potential of NIR spectroscopy in the prediction of sensory variables. Chemical composition variables and Warner-Bratzler shear force were predicted with an R(2) of prediction of around 0.7, but protein was not predicted with accuracy.

Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat quality.

Sensory characteristics of longissimus thoracis muscle from three local Spanish beef breed-production systems and their relationships with chemical and instrumental meat quality traits were studied. Young bulls of Bruna dels Pirineus (BP; n=69), Avileña-Negra Ibérica (A-NI; n=70) and Morucha (MO; n=70) breeds were reared in their own production systems. MO breed showed the highest water holding capacity and also the highest thawing loss and haem pigment content (P<0.001). No differences in moisture and protein contents were found among breeds. A-NI showed the highest intramuscular fat (IMF, P<0.05) and total collagen (P<0.001) contents, whereas BP showed the lowest IMF content (P<0.05) and the highest collagen solubility (P<0.001). Beef flavour, tenderness and juiciness accounted for the eating quality differences among the three breed-production systems. Meat from A-NI was rated significantly higher (P<0.01) for beef flavour and tenderness than that from BP and MO animals. Furthermore, MO showed the lowest juiciness (P<0.001) which could be due to its higher thawing loss. Within the three breeds, thawing loss was negatively correlated with juiciness and, likewise cooking loss with juiciness and tenderness (P<0.05). The canonical discriminant analysis showed that the three breeds were significantly different (P<0.05) from each other according to sensory attributes, which justifies their involvement in different protected geographical indications (PGI).