Acoustic impulse response method as a source of undergraduate research projects and advanced laboratory experiments.

A straightforward and inexpensive implementation of acoustic impulse response measurement is described utilizing the signal processing technique of coherent averaging. The technique is capable of high signal-to-noise measurements with personal computer data acquisition equipment, an amplifier/speaker, and a high quality microphone. When coupled with simple waveguide test systems fabricated from commercial PVC plumbing pipe, impulse response measurement has proven to be ideal for undergraduate research projects-often of publishable quality-or for advanced laboratory experiments. The technique provides important learning objectives for science or engineering students in areas such as interfacing and computer control of experiments; analog-to-digital conversion and sampling; time and frequency analysis using Fourier transforms; signal processing; and insight into a variety of current research areas such as acoustic bandgap materials, acoustic metamaterials, and fast and slow wave manipulation.

The eating quality of Canadian pork and its relationship with intramuscular fat.

This study was undertaken to assess the effect of various levels of intramuscular fat (IMF: <1%, 1.0-1.49%, 1.5-1.99%, 2.0-2.49% and 2.5-3.0%) produced from Canadian pigs on the eating attributes of pork loin. Sensory and instrumental eating attributes were determined on 85 pork loins (m. longissimus lumborum and thoracis). The following correlations were found between IMF and eating attributes: softness, -0.32 (P<0.01); initial tenderness, -0.31 (P<0.01); chewiness, -0.27 (P<0.01); rate of breakdown, -0.20 (P=0.07); juiciness, 0.17 (P>0.05); flavour intensity, 0.24 (P=0.02); off-flavour, 0.13 (P>0.05); mouth coating, 0.13 (P>0.05); amount of perceptible connective tissue, -0.02 (P>0.05), and instrumental tenderness (Warner-Bratzler shear force), -0.41 (P<0.001). As tenderness is considered the most important attribute that determines overall acceptance of pork, the threshold level of IMF for ensuring a positive eating experience was identified as a function of the attributes describing tenderness. Increasing the level of IMF past 1.5% did not change (P<0.05) the panelists scores for softness and initial tenderness. Average shear force, an instrumental measure of tenderness, was higher (P<0.05) at less than 1% IMF but did not change past 1.0% IMF (P>0.05). It is proposed that the threshold level of IMF that will ensure a pleasing eating experience is 1.5% IMF.

The effects of aging on cerebral blood flow in migraine.

We studied cerebral blood flow (CBF) with the 133xenon inhalation technique in 92 migraine patients (49 classic/complicated, 43 common), aged 19 to 85 years, in the headache-free period. We compared results to 49 control subjects, aged 22 to 80 years. CBF declined with age in both groups, but at a slower rate in migraine patients, a difference most pronounced in classic migraine. CBF was lower in migraine patients than in controls under 48 years of age. In addition, regional asymmetry of blood flow was found more frequently in young migraine patients than in controls. These results suggest that differences exist in cerebrovascular resistance tone in migraine patients, which may contribute to the threshold for a migraine attack and result in differing age-related changes in blood flow.

Cloning, expression and functional characterisation of a peroxiredoxin from the potato cyst nematode Globodera rostochiensis.

We report the cloning, expression and functional characterisation of a peroxidase belonging to the peroxiredoxin family from the potato cyst nematode Globodera rostochiensis, the first molecule of this type from any nematode parasitic on plants. The G. rostochiensis peroxiredoxin catalyses the breakdown of hydrogen peroxide, but not cumene or t-butyl hydroperoxide, in a trypanosomatid reducing system comprising trypanothione reductase, trypanothione and tryparedoxin. In common with its homologues from Onchocerca volvulus and Brugia malayi, the G. rostochiensis enzyme is present on the surface of invasive and post-infective juveniles despite the apparent lack of a cleavable N-terminal signal peptide. The possibility that the G. rostochiensis peroxiredoxin plays a role in protection of the parasite from plant defence responses is discussed.

Hyposensitivity to serotonergic stimulation in protein malnourished rats.

Rats subjected to early protein malnutrition have higher levels of brain serotonin (5-HT) than well-nourished rats. In the present study we asked whether the elevated 5-HT levels of associated with any changes in sensitivity to serotonergic stimulation. In four different behavioral tets the effects of the 5-HT agonist N,N-dimethyltryptamine (DMT) were, with only a few exceptions, smaller in rats malnourished during both pre- and postweaning stages of development or during just one period or the other. In Experiment 1 the 5-HT syndrome induced by DMT was weaker in malnourished rats than in well-nourished ones. In Experiments 2 and 3, DMT was not a disruptive to malnourished rats in two motor tasks, rotating rod and treadmill, as it was to rats reared under high protein conditions. In Experiment 4 reductions in acoustic startle amplitudes induced by DMT were not as large in malnourished as in well-nourished rats. The hyposensitivity to DMt in protein malnourished rats may reflect a diminished sensitivity of 5-HT receptors resulting from the abnormally high levels of the neurotransmitter.

Growth performance, carcass and pork quality of finisher pigs fed oat-based diets containing different levels of beta-glucans.

A study was undertaken to investigate the growth performance and carcass and meat quality of pigs (BW = 52 to 108 kg) fed oat-based (Avena sativa L.) diets containing four levels of mixed-linkage (1 --> 3), (1 --> 4)-beta-D-glucans. One hundred sixty pigs-80 barrows and 80 gilts (average starting BW = 52.7 kg)--were allocated to one of five diets: a wheat-barley-based control diet and four experimental diets. The groats of Marion, a covered oat, and OT789, a hulless oat, were used to formulate four isonitrogenous and isocaloric diets to achieve 4.1,3.3, 2.1, or 1.6% total /beta-glucans (as fed). Growth performance (daily gain and gain to feed ratio) was not affected (P > 0.05) by the different levels of beta-glucans. Carcass yield, although lower (P < or = 0.05) for pigs fed the control diet, was similar (P > 0.05) for pigs fed any of the experimental diets. Cutout yields were also alike (P > 0.05) across the five diets. Beta-glucan content had no effect (P > 0.05) on the longissimus muscle area, or, by and large, on the proportions of commercial cuts; the only exceptions were a commercial picnic from pigs fed the 2.1% diet lower (P < 0.05) relative to all other diets and a lower (P < 0.5) commercial loin from pigs fed diets 4.1 or 3.3% relative to the control diet. Furthermore, the relative proportions oftotal lean, total bone, and total dissectable fat in the four lean cuts (picnic, butt, loin, and ham) were not different (P > 0.05) among the five diets. For pigs fed 4.1% beta-glucans, the proportion of lean in each of the four major cuts was lower (P < 0.05). No differences (P > 0.05) associated with the level of beta-glucans were detected for either the initial or ultimate pH mean values, the subjective assessment of color or structure of the longissimus muscle, or the instrumentally measured color (L value). Similarly, drip loss was not influenced (P > 0.05) by the level of beta-glucans in the diets. Soluble protein did differ (P < 0.05) among the high- to low-beta-glucans diets. No differences (P > 0.05) associated with diets were found for fat hardness and shear values of grilled pork chops. Chemical fat of the longissimus muscle from pigs fed 4.1, 3.3, or 2.1% beta-glucans was lower (P < 0.05) compared to pigs fed the control or 1.6% beta-glucans diets. In summary, no evidence of detrimental effect of beta-glucans in oat-based diets, particularly at levels below 4%, was detected, lending support for the inclusion of oat into finisher diets.

The effects of two shipping treatments on the carcass characteristics of bulls implanted with zeranol and unimplanted steers.

A total of 144 male crossbred calves were allocated to four management treatments (bulls; steers; bulls implanted with zeranol at 100 d of age and re-implanted at 69, 93 and 56 d thereafter; bulls implanted with zeranol at 168 d of age and re-implanted at 93 and 56 d thereafter), and two pre-slaughter shipping treatments (minimum pre-slaughter stress with cattle shipped and slaughtered within 4 h of leaving the feedlot pen; moderate pre-slaughter stress with cattle mixed, trucked 160 km and slaughtered up to 24 h of leaving the feedlot pen) in a 4 X 2 factorial arrangement. Management treatment had no significant effect on carcass pH (45 min), carcass muscle temperature (45 min), or peak shear-force of cooked longissimus muscle. Steers had significantly lower dressing percentage, warm-carcass weight, hide weight and carcass-lean content, but higher marbling score, fat thickness and intramuscular-fat content than all treatments with bulls. Minimum pre-slaughter stress resulted in significantly lower dressing percentage, warm-carcass weight, and carcass pH (45 min), but generally had no effect on carcass tissue-yield measurements compared with the moderate stress treatment. Implanted bulls produced carcasses with significantly darker meat, higher 24-h pH and lower meat expressible juice than bulls and castrates for the moderate pre-slaughter stress treatment. These results provide evidence that zeranol implantation in bulls had a minor influence on carcass characteristics, and did not reduce the incidence of dark-cutting carcasses in young bulls subjected to moderate pre-slaughter shipping stress.

The effects of spray-chilling carcasses on the shrinkage and quality of beef.

After slaughter, alternate beef carcass sides (left, right) were allocated to an intermittent spray-chilling cooling treatment using water (4 cycles per hour; 60 s/cycle) and conventional air chilling (1-2°C; air velocity 0·5 m/s), or conventional air chilling only. Experiments 1, 2, and 3 (n = 19, 26 and 16 carcasses) involved spray-chilling for 4, 8, 12 h in shrouded sides, whereas experiment 4 (n = 16 carcasses) involved 8 h of spray-chilling in unshrouded sides. At 24 h post-slaughter all sides were ribbed (12 13 th ribs ), and assessed for meat and fat colour. Half the treatment and control sides in each experiment were aged for 6 days, while the boneless ribs and inside rounds were removed from the remaining sides, vacuum packaged and held for 6 days. After 6 days of storage, retail packs of rib steaks and round roasts were prepared and assessed for colour and drip losses over a 4-day period. Spray-chilling significantly reduced carcass shrinkage at 24 h post slaughter in experiments 1-4 by 0·48, 0·69, 0·89 and 1·48%, respectively. After 6 days of cooler storage, spray-chilling significantly reduced carcass shrinkage in experiments 3 and 4 only (0·47 and 0·94%). Weight and drip losses for vacuum packaged ribs and inside rounds were not influenced by spray-chilling over 6 days of storage. Spray-chilling had no influence on rate of pH decline, but reduced loin and round muscle temperatures by 1-2°C. Loin eye muscle colour and shear force were not affected by treatment, but in experiments 2, 3 and 4, fat colour was significantly lighter in spray-chilled compared to conventionally chilled sides. Colour changes and drip losses in retail packs over 4 days for rib steaks and round roasts were not related to spray-chilling. It was concluded that spray-chilling could provide a moderate reduction in carcass shrinkage during cooling without having a detrimental influence on muscle quality.

Evaluation of three ultrasound instruments, CVT-2, UltraFom 300 and AutoFom for predicting salable meat yield and weight of lean in the primals of pork carcasses.

Three commercially available ultrasound instruments were evaluated using pigs representative of the Canadian pig population: CVT-2, UltraFom 300 and AutoFom. The reflectance probe HGP2 was utilized as the baseline instrument. Sampling was stratified by fat thickness. The original data set (n=236) was divided randomly into a calibration set (n=194 [85 barrows and 109 gilts]) to calibrate the instruments and a validation set (n=72[32 barrows and 40 gilts]) for validating the calibration models. For salable meat yield, RMSE values for the calibration models were: HGP2, 1.56; CVT-2, 1.57; UltraFom, 1.70; and AutoFom, 1.68. For lean (kg) in butt, picnic, loin and ham, and weight (kg) of the skinless, trimmed belly, RMSE for the calibration models was similar for all four instruments: respectively, 0.19-0.21, 0.21-0.23, 0.31-0.37, 0.35-0.40 and 0.35-0.36 kg. Validation results for predicting salable meat yield show that the improvement in precision and/or accuracy associated with the UltraFom 300 or AutoFom, over the baseline reflectance probe HGP2, was negligible whereas a definite advantage was observed for the CVT-2. However, validation results for predicting kg of lean in the primals did not show any clear advantage for the three commerciallly available ultrasound instruments over the baseline reflectance probe HGP2. Calibration and validation procedures showed that, if one was to base the assessment of these three ultrsound instruments uniquely on the precision and accuracy for predicting salable meat yield and/or kg of lean in the primals, any amelioration over the baseline reflectance probe HGP2 would have to be viewed as rather negligible; particularly for the UltraFom 300 or AutoFom.

The effects of spray and blast-chilling on carcass shrinkage and pork muscle quality.

Combinations of blast- and spray-chilling of pork carcasses were compared to spray-chilling at conventional chilling temperatures with regard to carcass shrinkage during chilling and pork muscle quality. In experiment 1, pork sides were spray-chilled at 1°C for the first 10 h (40 spray cycles of 60-s duration every 15 min) of cooling or blast-chilled at -20°C for 1, 2 or 3 h followed by spray-chilling for 9, 8 or 7 h duration, respectively. All pork sides were then chilled to 24 h post mortem at 1°C. Experiment 2 followed the same procedures as experiment 1, except that -40°C was used as the blast-chill temperature. Carcass shrinkage was similar for all treatments in experiment 1 at 24 h ranging from 0·5-0·7 g 100 g(-1). Blast/spray-chilling increased the rate of chilling and reduced the rate of post-mortem pH decline in two muscles (longissimus thoracis, LT and semimembranosus, SM) compared to the combined conventional/spray-chill treatment. Carcasses that were blast-chilled for 3 h had LT muscles that were darker with a higher protein solubility, less drip loss, shorter lengths and higher shear values compared to those from carcasses in the conventional/spray-chill treatment. In experiment 2, carcasses blast-chilled for 3 h at -40°C recorded a weight gain at 24 h of 0·4 g 100 g(-1), compared to a weight loss in all other treatments (0·2-0·4 g 100 g(-1)). Muscle colour was darker in both the LT and SM of carcasses blast-chilled for 3 h at -40°C compared to carcasses from the conventional/spray-chill treatment, but most other measurements of muscle quality showed an inconsistent response to chilling treatment.

The effects of withholding feed and water on carcass shrinkage and meat quality in beef cattle.

Eighty beef crossbred steers with an average weight of 493 kg (4·66 kg SD) were allocated at random to one of five treatments to assess the effects of withholding feed and water on carcass shrinkage and meat quality. The five treatments were: slaughter from the feedlot (T1); and 12, 24, 36 and 48 h periods without feed and water prior to slaughter (T2-5).Weights were taken of the live animal and the carcass to monitor shrinkage along with relevant meat quality measurements. There were no treatment differences (P > 0·05) in initial farm weight, but plant weight shrinkage increased from 31gkg(-1) for T1 to 106 g kg(-1) for T5. Warm carcass weight decreased (P < 0·05) from 278·8 kg for T1, to 270·7 kg for T3 and 261·9 kg for T5. Liver, alimentary tract components, hide and head decreased as a proportion of farm weight as time without feed and water increased. Muscle pH at 6 days post mortem was increased (P < 0·05) in T3-5 compared to T1, with the result that muscle colour became darker, and steaks had less drip loss. Shear values increased (P < 0·05) from 6·3 kg in T1 to 7·7 kg in T4 and T5 indicating an increase in muscle toughness as time without feed and water increased. It was concluded that steers lose live weight rapidly within the first 24 h without feed and water, and that these relatively short periods of time (24 h) can have detrimental effects on carcass shrinkage and muscle quality.

Cryogenic chilling of pork carcasses: Effects on muscle quality, bacterial populations and palatability.

Two experiments were conducted to determine the effects of cryogenic chilling on the carcass shrinkage, meat quality, bacterial condition and palatibility of pork. In experiment I, pork sides were chilled at 1°C (n = 20), or immersed in liquid nitrogen (LN) for 1 or 3 min prior to placement in a 1°C cooler. Muscle temperature in the loin was significantly lower at 2 and 6 h post mortem in treated compared to control sides, and loin muscle pH was higher (P < 0·05) at 6 h post mortem in sides immersed for 3 min in LN. Carcass side shrinkage was reduced from 29·3 g kg(-1) in control sides to 20·9 and 13·5 g kg(-1) in sides dipped in LN for 1 and 3 min. Chilling treatment had no significant effect on the survival of mesophilic bacteria on carcass sides, on meat colour, drip loss, protein solubility or sarcomere length, but sides dipped for 1 min in LN has a higher muscle shear value than control sides. In experiment II, carcass sides from halothane positive (H+) and negative (H-) pigs were conventionally chilled (n = 49), immersed in LN for 3 min (n = 23), or electrically stimulated and chilled in LN for 3 min (n = 26). Similar results for temperature, pH, colour, protein solubility and drip loss in loin muscle were found to those in experiment I. Laboratory taste panel results showed that chilling treatment had no effect on palatability. Genotype produced meaningful differences in most palatability attributes with H+ pigs having less tender, less juicy and less desirable flavour than pork from H- pigs. Laboratory studies with inoculated fresh muscle slices showed that a 3 min immersion in LN resulted in a 10-fold reduction in the aerobic spoilage pseudomonads, but effects upon other spoilage bacteria and potential human pathogens were less pronounced. It was concluded that cryogenic chilling using LN reduced carcass shrinkage during cooling, but had no consistent effects on meat quality, palatability or bacterial numbers on the carcass. In contrast, genotype had a significant effect on most pork quality and palatability attributes.

A novel approach to grading pork carcasses: computer vision and ultrasound.

A Computer Vision System prototype for grading pork carcasses was developed at the Lacombe Research System. The system consists of two components: ultrasound imaging to scan a cross-section of the loin muscle and video imaging to capture two-dimensional (2D) and three-dimensional (3D) images of the carcass. For each of the 241 carcasses (114 barrows and 127 gilts), salable meat yield was determined from a full cutout. Linear, two- and three-dimensional, angular and curvature measurements and carcass volume were derived from each image. Muscle area and fat thickness (7 cm off the mid-line) measured by ultrasound at the next to last rib site, together with 2D and 3D measurements provided the most accurate model for estimating salable meat yield (R(2)=0.82 and RSD=1.68). Models incorporating fat thickness and muscle depth measured at the Canadian grading site (3/4 last rib, 7 cm off the mid-line) with the Destron PG-100 probe, had the lowest R(2) and highest residual standard deviation (RSD) values (R(2)=0.66 and RSD=2.15). Cross-validation demonstrated the reliability and stability of the models; hence conferring them good industry applicability. The Lacombe Computer Vision System prototype appears to offer a marked improvement over probes currently used by the Canadian pork industry.

Morphological and Histochemical Changes Occurring during the Life-span of Root-tip Galls on Lolium perenne Induced by Longidorus elongatus.

The RNA and protein content of perennial ryegrass root-tip galls induced by Longidorus elongatus were measured from transverse sections and the morphology described. Galls progressed through five distinct stages and were viable for only 10-12 days at 18 C, after which they collapsed and became necrotic. In the initial stage hypertrophy occurred and cells contained enlarged nuclei and nucleoli, a greater proportion of cytoplasm, and increased concentrations of protein. This was followed by hyperplasia; cells divided to give two or four daughter cells, accompanied by a proportionate reduction in volumes of cytoplasm, nuclei, and nucleoli and reduced concentrations of RNA and protein. The third stage was secondary hypertrophy with enlarged, amoeboid nuclei and nucleoli and a significant increase in concentration of RNA and protein. In the final two stages, as feeding by L. elongatus progressively removed cell contents, most cells were devoid of inclusions and galls collapsed and were invaded by soil bacteria. This ordered development and exploitation of galls suggests that L. elongatus may have two phases in its feeding.

Characterization and Localization of Saccharides on the Head Region of Four Populations of the Potato Cyst Nematode Globodera rostochiensis and G. pallida.

N-acetylglucosamine, galactose, N-acetylgalactosamine and mannose and (or) glucose were present on specimens of two populations of Globodera rostochiensis and two of G. pallida representing four different pathotypes. Individuals within the pathotypes varied in the amounts of some of the saccharides present. The Pa population differed from the other populations in the presence on all individuals of N-acetylgalactosamine and the absence of extensive residues of mannose/glucose. TEM studies showed that N-acetylglucosamine and mannose/glucose were present on the exudate from the amphids of juveniles from the Ro population.

Electron Microscope Characterization of Carbohydrate Residues on the Body Wall of Xiphinema index.

The location of carbohydrate moieties on the outer cuticle of Xiphinema index was examined by electron microcopy using several different reagents: a) The periodic acid-thiosemicarbazide-silver proteinate reaction was used as a general stain for carbohydrates. In sectioned material it stained the canal system and deeper layers of the cuticle as well as the outer surface, b) Cationized ferritin at pH 2.5, which identifies carboxyl and sulfate groups, was used to identify sialic acid residues and also labelled parts of the canal system, c) Ferritin-goat anti rabbit IgG coupled to a DNP ligand was used to label either sialyl or galactosyl/N-acetyl-D-galactosaminyl residues, d) Ferritin hydrazide, a new reagent, was used for the ultrastructural localization of glyco-conjugates. Reagents c) (with appropriate antisera) and d) were applied only to the outer surfaces of the cuticle; they showed that sialic acid residues were concentrated mainly on the outer body wall of the head, the lips, oral opening, amphid apertures, and outer surface of protruded odontostyles. Ferritin distribution was not altered by pretreatment with neurantinidase. Galactose oxidase treatments revealed galactose/N-acetyl-D-galactosamine residues along the entire body wall. These results confirmed earlier findings obtained by fluorescence microscopy.

Wheat Germ Agglutinin Bound to the Outer Cuticle of the Seed Gall Nematodes Anguina agrostis and A. tritici.

The presence of wheat germ agglutinin (WGA) on the cuticular surface of the seed gall nematodes Anguina agrostis and Anguina tritici was demonstrated, and the nature of its binding was examined. Crude extracts from the cuticles of A. tritici agglutinated human red blood cells, and only N-acetylglucosamine (GlucNAc) inhibited the agglutination. Distribution of the lectin was visualized by treating live infective juveniles (J2) with rabbit anti-WGA antibody and staining with fluorescein isothiocyanate (FITC)-conjugated goat anti-rabbit IgG. The lectin bound to the outer cuticular surface of the whole body wall. Pretreatment with GlucNAc oligomers did not reduce the fluorescence created by the anti-WGA-WGA binding, indicating at least a partial nonspeciflc adhesion of the WGA to the nematode surface. Proteolytic enzyme pretreatments diminished the fluorescence, whereas lipase and periodate pretreatments increased the fluorescence. Adult females and males were labeled only on the head and tail, whereas eggs were not labeled at all. It was concluded that the WGA on the J2 cuticle originates from the host.

Comparison of wheat- versus corn-based dried distillers' grains with solubles on meat quality of feedlot cattle.

A considerable amount of information has been generated on the feeding value and impact of corn dried distillers' grains with solubles (DDGS) on meat quality, whereas little is known about the effects of wheat DDGS on meat quality, and no direct comparison of these two sources of DDGS has been completed. The current study was conducted to examine the objective and subjective carcass and meat quality traits of cattle fed diets containing corn or wheat (20% or 40%) DDGS (DM basis) as compared to a standard barley-based finishing diet (control). In general, meat obtained from animals fed the barley-based control diet was slightly darker in colour (lower chroma and hue at 24 h, P<0.01) and less tender (highest proportion of tough shears at 2 d and lowest proportion of tender shears at 20 d). Meat from corn DDGS was rated as more tender and palatable than control samples (P<0.05), and 20% corn samples were rated better for beef flavour intensity (P<0.01) and desirability (P<0.05) than 40% corn DDGS samples. In contrast, meat from steers fed wheat DDGS showed intermediate characteristics between steers fed control and corn DDGS diets. Hence, feeding wheat DDGS had no negative effects, and feeding corn DDGS had some positive effects on meat quality characteristics of beef.