On farm factors increasing dark cutting in pasture finished beef cattle.

The on-farm factors increasing the incidence of dark cutting were studied in 3145 pasture raised cattle consigned in 66 lots. Animal, environmental and farm management factors were recorded and pasture quantity, quality and mycotoxin concentrations were measured. The relative risk of dark cutting decreased by 26% in cattle grazing pastures with magnesium concentrations exceeding 0.24%. There was a 50% increase in relative dark cutting risk of cattle drinking from dams compared to drinking from troughs. Feeding supplements (hay/silage) in the last 7 days prior to slaughter reduced the relative risk of dark cutting by 25%. A high prevalence of mycotoxins was detected in pastures across all farms. In this case pasture ergot alkaloid concentrations above 600PPB increased the relative risk of dark cutting by 45%, while the presence of FumonisinB1 increased risk by 58%. In contrast the presence of 3acetyldeoxynivalenol reduced the relative dark cutting risk by 37%. Sex also affected the incidence of dark cutting, with heifers less likely to cut dark than steers by 47%.

Short communication: investigating the effect of saffron (Crocus sativus L.) nano-sizing on its colour extraction efficiency: a preliminary study.

This study investigated the effect of saffron nano-sizing on its the colour extraction yield. The whole stigma was ball-milled at three different times (10, 20 and 100 h), immediately or with a 24 h delay was submitted to absorption test, and then the colour extraction efficiency was determined. When stigma was milled for 100 h, its particle size was reduced to less than 20 nm, as shown by SEM and TEM images, and its extraction efficiency was considerably increased by 19.8% as compared with the stigma blended for 10 min. However with a 24 h delay between the end of milling and absorption test, the yield of colour extraction significantly decreased. The recommended milling conditions resulting in extraction efficiency of 16.2% (in comparison with stigma blended for 10 min) were determined to be the milling for 10 h with initial tendering prior to milling operation.

Effects of castration age, protein level and lysine/methionine ratio in the diet on colour, lipid oxidation and meat acceptability of intensively reared Friesian steers.

A total of 64 intensively reared Friesian steers were used in a 2×2×2 design to study the effects of age of castration (15 days old v. 5 months old), dietary protein level (14.6% v. 16.8%; DM basis) and lysine/methionine (lys/met) ratio (3.0 v. 3.4) on meat quality. The lys/met ratio of 3.0 was reached with supplementation of protected methionine. Animals were slaughtered at a live weight of 443.5 ± 26.2 kg at around 12 months of age. Colour and lipid oxidation were measured in the longissimus thoracis muscle throughout the 14 days of display under modified atmospheric and commercial display conditions. A panel of 17 consumers assessed daily the visual acceptability of the meat on display. A consumer acceptability eating test was also performed with 120 consumers in meat aged for 7 days under vacuum conditions. Lipid oxidation was not influenced by castration age and the protein level in the diet. Castration age did not affect meat colour, but meat from the low protein level diet and the low lys/met ratio showed higher redness (a*) from 3 days of display onwards. Nevertheless, from 6 days onwards, consumer visual acceptability was below the level of acceptance in all treatments, and even from 5 days onwards in those animals that underwent early castration and were fed either a high protein diet or a combination diet low in protein content and high in lys/met ratio. The best accepted treatments throughout the display period were those from late castrated animals fed a low protein diet, probably related to other visual aspects. However, the best accepted meat after consumption was that from late castrated animals fed high protein and high lys/met. The addition of protected methionine to reach lys/met levels of 3.0 did not improve beef acceptability, with the high protein diet being preferred by consumers in terms of palatability in late castrated animals.

Comparative effects of beta-adrenergic agonist supplementation on the yield and quality attributes of selected subprimals from calf-fed Holstein steers.

Mechanical portioning tests were performed on beef rib, strip loin, tenderloin, and top sirloin subprimals obtained from calf-fed Holstein steers to characterize the influence of zilpaterol hydrochloride (ZH), ractopamine hydrochloride (RH), or no ß-adrenergic agonist (ßAA; CON) on subprimal and steak yield. In addition, ßAA effects on tenderness, composition, and raw and cooked color of steaks from the aforementioned strip loin subprimals were characterized. At 14 to 15 d (ribs, tenderloins, and top sirloin) or 16 d (strip loin) postmortem, subprimals were portioned into steaks using a mechanical portioning machine. The appropriate variables were measured before and after portioning to determine ßAA influence on trimmed and untrimmed subprimal weight, subprimal length (rib only), steak weight and yield, and steak thickness (rib only). Steaks obtained from the strip loin subprimals were subjected to analysis of raw instrument color (L*, a*, b*), proximate composition, and pH. In addition, strip steaks were aged (16 or 23 d) before analysis of cooked internal color, Warner-Bratzler shear force (WBSF), and slice shear force (SSF). Briefly, ZH supplementation increased (P < 0.01) the weight of all subprimals when compared to CON. Furthermore, subprimals from CON animals consistently had fewer and lighter steaks (P ≤ 0.04) than subprimals from ZH-fed steers. Additionally, raw steaks from ZH cattle were a less vivid red (lower a* and saturation index values; P < 0.01) when compared to CON and RH steaks, which did not differ (P > 0.05). There was no interaction between ßAA treatment and postmortem aging length for WBSF or SSF (P > 0.10). However, CON steaks (3.25 kg) had lower WBSF values (P < 0.05) than ZH or RH steaks (3.68 and 3.67 kg, respectively). Regardless, aging for 23 d vs. 16 d resulted in decreased WBSF and SSF (P < 0.01) for all ßAA treatments. Although differences were numerically small, evaluations indicated the internal cooked surfaces of ZH and RH steaks were less red (P < 0.05) than CON steaks. Overall, these data reemphasize increased subprimal weights due to ßAA supplementation, particularly ZH. However, the data are not indicative of increased steak yield due to ßAA supplementation. Furthermore, the data demonstrate ßAA supplementation increases the shear force of calf-fed Holstein strip steaks regardless of postmortem aging period. However, no differences in shear force between the ßAA treatments (ZH or RH) were noted.

Effect of different levels of dietary vitamin E (DL-α-tocopherol acetate) on the occurrence of various degrees of white striping on broiler breast fillets.

White striping could be a potential reason for the rejection of raw breast fillets in the market. The condition is characterized grossly by the white striations occurring on the fillets showing myopathic changes on microscopic examination. Early research has shown similar lesions in the case of nutritional muscular dystrophy, which is a condition caused mainly by the deficiency of vitamin E in the diet. The present study was intended to evaluate the effect of different levels of dietary vitamin E (dl-α-tocopherol acetate) on the incidence of normal, moderate, and severe degrees of white striping, by modern description, on broiler breast fillets. Basal diets adequate for starter (0 to 18 d), grower (19 to 32 d), and finisher (33 to 49 d) age periods supplemented with 15, 50, 100, 200, and 400 IU of vitamin E/kg of feed were used in the study. Each of the 5 diet treatments were fed to 8 pens (53 birds each) of male broilers from a commercial strain. At 49 d, 5 birds were randomly selected from each pen (n = 40 birds/diet treatment) and were processed. Live weight, ready-to-cook weight, weight of the fillets, wings, tenders, legs, and the racks were obtained. The fillets were scored for the 3 degrees of white striping. There were no significant differences among the diet treatments with respect to the weight and carcass yield parameters. Furthermore, the diet treatments did not show any significant effect on the occurrence of normal, moderate, and severe degrees of white striping. However, fillet weight was the only parameter that had a significant effect on the occurrence of white striping. Higher degrees of white striping were seen associated with heavier fillets, which is in accordance with previous studies. Different levels of vitamin E levels used in the present study did not show any significant effect on the occurrence of 3 degrees of white striping. These results suggest that dietary vitamin E level is not associated with the modern condition of white striping in broiler breast meat.

Effects of vitamin E on color stability and palatability of strip loin steaks from cattle fed distillers grains.

The objective of this study was to determine the effect of preslaughter antioxidant supplementation to cattle fed wet distillers grains on carcass yield and quality grade, and on the color stability and consumer acceptability of steaks. Two hundred five crossbred steers were fed 35% wet distillers grains with the supplementation of 4 different levels of α-tocopheryl acetate: 0, 125, 250, and 500 IU•animal(-1)•d(-1) for 97 d. Chuck rolls (n = 69) and strip loins (n = 185) were collected and processed at 4 and 7 d postslaughter, respectively. Chucks were ground and separated into 0.23-kg samples. Strip loins were faced and cut into 2.54-cm steaks and packaged in a polyvinyl chloride overwrapped (PVC) package, a vacuum package, or modified atmosphere packages (MAP) for further color, α-tocopherol, objective tenderness, palatability, and proximate analysis. Color was measured objectively using a HunterLab Miniscan XE spectrophotometer (HunterLab Associates Inc., Reston, VA) and subjectively by a trained color panel, and a consumer panel was used to indicate which treatments affected retail acceptability and purchase decisions. Warner-Bratzler shear force measurements were used for objective tenderness, and a trained panel assessed subjective palatability characteristics. Instrumental color measurements revealed little difference for ground beef in both PVC and MAP packages, but diets with 500 and 250 IU•animal(-1)•d(-1) of vitamin E had a longer (P < 0.05) retention of redness and yellowness in steaks as compared with steaks from animals receiving less vitamin E. Subjective color evaluation for strip steaks indicated that greater vitamin E was more likely (P < 0.05) to maintain color stability, overall acceptability, and consumer purchase preference while decreasing percentage of discoloration. No significant differences (P > 0.10) were observed for objective tenderness and sensory attributes of strip steaks, and no differences (P > 0.10) were observed in protein, fat, and moisture percentages of ground beef. Lipid oxidation analysis indicated that steaks packaged in PVC for 7 d and MAP for 1, 3, and 7 d, and ground beef packaged in MAP and PVC for 0 and 7 d of retail display required greater inclusion of vitamin E (500 and 250 IU•animal(-1)•d(-1)) to remain below the 2.28 mg of malonaldehyde/kg threshold. Ultimately, 500 IU•animal(-1)•d(-1) of vitamin E should be supplemented to cattle fed wet distillers grain-based diets when products are packaged in MAP to maximize retail shelf life.

Shading Vita In-ceram YZ substructures: influence on value and chroma, part II.

In this study, the influence of differently shaded substructures made of Y-TZP from different manufacturers (without, with 0.5 mm or 1.0 mm ceramic veneer with Vita VM9 Base Dentin) on the lightness, the saturation, and the color shade (= value, chroma, and hue) was measured and assessed with a spectral photometer (Easy Shade, Vita) on a clinical case in the mouth and on models of different color. Shading substructures made of Y-TZP facilitated adaptation to the basic shade and reduced the layer thickness of the veneer ceramic required to achieve the desired color. This should be done in the future as a matter of routine. In this way, tooth substance can be better conserved when preparing the teeth, and the esthetic result is not diminished. The material used for the production of the working models (plaster or plastic) should be tooth colored and in terms of lightness--analogous to the shading of the substructure--in order to facilitate clinical color measurement and quality control in the laboratory.

Effect of layering feldspathic porcelain on resulting veneer color with aluminum oxide core.

OBJECTIVE: To evaluate the resulting color of veneers affected by adding a layer of veneering porcelain on Procera aluminium oxide core. METHODS: Fifteen aluminium oxide disks were randomized into three groups. Each of five disks was veneered with porcelain of the Vita shade Al, A2 and B4 respectively. The color of the substrate covered with non-veneered disks and the veneered disks was measured separately and the color differences were calculated. RESULTS: Statistically significant differences (P < 0.01) in color coordinates of dark substrate were recorded between the substrate covered by an aluminium oxide disks and the addition of veneering porcelain to aluminium oxide disks. Mean coordinates color difference (DeltaE, DeltaL *, Deltaa *, Deltab *) after adding the three shades of veneering porcelain showed increase from Al (2.311) to A2 (4.313) to B4 (8.778) in DeltaE, decrease from Al (-1.530) to A2 (-3.369) and B4 (-3.358) in DeltaL *, and increase from Al (-1.440) to A2 (2.198) to B4 (7.955) in Deltab *. The direction of the color modification correlated with values obtained from the liberation. The resulting color was also affected by the color of the underlying structure. CONCLUSION: This study illustrates that color of aluminium oxide shell could be modified with feldspathic veneering porcelain, which may be used by practitioners to alter the esthetic outcome of porcelain veneers.

Double-layer porcelain veneers: effect of layering on resulting veneer color.

STATEMENT OF PROBLEM: Densely sintered aluminum oxide veneered with feldspathic porcelain seems to be a promising technology for the fabrication of porcelain laminate veneers, which provide both strength and esthetics. To effectively use this approach for porcelain veneers, practitioners should know how the resulting color is affected by adding a layer of veneering porcelain onto the aluminum oxide. PURPOSE: This study compared changes in CIE L*a*b* color coordinates of simulated stained teeth when covered with the aluminum oxide core disks alone and after the disks had been veneered with 3 different shades of porcelain. MATERIAL AND METHODS: Fifteen aluminum oxide disks were divided into 3 groups. Each of 5 disks was veneered with porcelain of the Vita shades A1, A2, and B4, respectively. The colors of the substrate covered with the nonveneered disks and the veneered disks were measured separately, and the color differences were calculated. Measurements of the disks on a white background were also performed and used as controls. The extracted data were compared with Vita shade values available from the literature. RESULTS: Statistically significant differences in color coordinates of dark substrates were recorded between the substrate covered by an aluminum oxide disk and the addition of veneering porcelain to the aluminum oxide disks. Veneering the aluminum oxide disks with A1, A2, and B4 porcelain produced significant differences in the resulting color when placed on a dark substrate. The direction of the color modifications correlated with values obtained from the literature. The resulting color was also affected by the color of the underlying structures. CONCLUSION: Although aluminum oxide alone does have a degree of masking capability, the resulting color of porcelain veneers with the use of this material can successfully be modified with the veneering porcelain.

The in vitro color stability of acrylic resins for provisional restorations.

This study made an in vitro comparative evaluation of the color variation of four types of acrylic resin for provisional fixed prostheses, as determined using computerized spectrophotometry, before and after a 20- and 30-day cycle of immersion in four staining solutions. The four acrylic resins used for provisional fixed restorations were: Cold Pac, Trim, Protemp, and Mixacryl II. Thirty-two specimens for each resin were divided into four subgroups of eight elements, immersed in the four staining solutions (synthetic saliva, synthetic saliva and tea, synthetic saliva and coffee, and synthetic saliva and chlorhexidine in 0.12% water solution), and then placed into four thermostatic baths at 37 degrees C +/- 1 degree C. All specimens were measured for each resin before immersion (baseline). After 20 and 30 days, the specimens were analyzed by computerized spectrophotometry and compared. All data were analyzed with analysis of variance for repeated measures (P < .05). Only the Cold Pac resin was color stable in all staining solutions, while the others showed color changes from the different staining solutions.

Comparison of the color stability of ten new-generation composites: an in vitro study.

OBJECTIVES: The aim of this in vitro study was to evaluate the color stability of modern light-cured composites when subjected to various physico-chemical and staining conditions. METHODS: Ten brands were evaluated including hybrids, microfine hybrids and microfilled composites. Some universal shade samples underwent only staining tests, while others were subjected to one of the following experimental conditions: thermocycling, postcuring, polishing or a 1 wk immersion in saline, prior to staining. The coloring solutions used for the staining tests were: coffee, E 110 food dye, vinegar and erythrosin. A colorimetric evaluation according to the CIE L*a*b* system was performed after experimental periods of 1 and 3 wk. RESULTS: Erythrosin caused the greatest color change for the composites tested. A reduced susceptibility to staining was observed where surfaces had been polished. Low water sorption, a high filler-resin ratio, reduced particle size and hardness, and an optimal filler-matrix coupling system were related to improved composite resistance to discoloration. SIGNIFICANCE: Resistance of modern composites to discolorations still depends on their structure and manipulation.