A longitudinal assessment of periodontal disease in Yorkshire terriers.

BACKGROUND: Periodontal disease is the most common oral disease of dogs and has been associated with systemic disease. The purpose of the present study was to determine the extent of periodontal disease in a population of Yorkshire terrier dogs with and without a tooth brushing regimen. Each dog was assessed under general anaesthesia two to five times between 37 and 78 weeks of age. The extent of gingivitis and periodontitis was ascertained for every tooth in the mouth. Gingivitis was measured using time to bleeding on probing, and periodontitis was based on extent of clinical attachment loss (probing depth, gingival recession and furcation exposure). RESULTS: Of the 49 dogs assessed at 37 weeks of age, 98% had at least one tooth or aspect with early periodontitis (PD2, < 25% attachment loss). The average percentage of teeth with periodontitis in the mouth was 29.6% with 95% confidence interval (23.6, 36.4). The odds of early periodontitis was 2.74 (2.23, 3.37) times higher at 78 weeks of age compared to 37 weeks of age. The canine teeth had a significantly higher probability of periodontitis compared to all other tooth types at both 37 and 78 weeks of age (p < 0.001). In addition, at the same time points, the incisors had a significantly higher probability of periodontitis compared to the molars and premolars (p < 0.001). CONCLUSIONS: Breeds of dog that are susceptible to developing periodontitis, such as Yorkshire terriers, require effective treatments for the prevention of periodontal disease from a young age. Although tooth brushing is one of the most effective methods when it comes to preventative homecare, this is not always realistic, as was found in this study. Therefore alternative ways to retard or prevent plaque accumulation that are practical for both dogs and their owners are required.

Development of Yorkshire Terrier Dentition.

The development of dentition in dogs has been associated with several problems including tooth over-crowding, missing permanent dentition, and persistent deciduous teeth (PDT). Information on dentition development in different breeds is lacking. This study of 61 Yorkshire terriers aimed to determine the (i) average age at deciduous tooth exfoliation, (ii) average age at permanent tooth eruption, (iii) PDT incidence, and influencing factors such as body weight. The ages of exfoliation of deciduous teeth and eruption of permanent dentition were influenced by body weight and tooth type. These dentition changes tended to occur later in dogs ≤ 3 kg versus dogs > 5 kg. Generally, incisors were exfoliated first, followed by premolars and then canines. At a body weight of 4.5 kg, the middle of the data range, the estimated age at loss of deciduous teeth (with 95% confidence intervals) was 21.9 (21.1, 22.9) weeks for incisors, 26.1 (24.9, 27.4) weeks for canines, and 23.9 (22.9, 24.9) weeks for premolar. The estimated age at eruption of permanent dentition was 22.3 (21.6, 23.0) weeks for incisors, 23.8 (23.0, 24.6) weeks for canines, 24.7 (24.0, 25.5) weeks for premolars, and 26.4 (25.5, 27.3) for molar teeth. However, this sequence was disrupted in dogs ≤ 3 kg. Yorkshire terriers had a high incidence of PDT. At a body weight of 4.5 kg, the estimated proportion of PDT was: incisors 0.86% (0.32, 2.31), canines 15.62% (7.62, 29.37) and premolars 3.57% (1.62, 7.66). Canines constituted the most frequently retained tooth type, with 89.1% retained in dogs ≤ 3 kg compared to 12.0% in dogs > 5 kg. This information will enable veterinarians to provide personalised advice regarding the oral care requirements for Yorkshire terriers and highlights the need to regularly monitor this breed between the ages of two and seven months, during the active phases of tooth development.

Kinetic modeling of the generation of 2- and 3-methylbutanal in a heated extract of beef liver.

Quantitative control of aroma generation during the Maillard reaction presents great scientific and industrial interest. Although there have been many studies conducted in simplified model systems, the results are difficult to apply to complex food systems, where the presence of other components can have a significant impact. In this work, an aqueous extract of defatted beef liver was chosen as a simplified food matrix for studying the kinetics of the Maillard reaction. Aliquots of the extract were heated under different time and temperature conditions and analyzed for sugars, amino acids, and methylbutanals, which are important Maillard-derived aroma compounds formed in cooked meat. Multiresponse kinetic modeling, based on a simplified mechanistic pathway, gave a good fit with the experimental data, but only when additional steps were introduced to take into account the interactions of glucose and glucose-derived intermediates with protein and other amino compounds. This emphasizes the significant role of the food matrix in controlling the Maillard reaction.