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AIM: We aimed to report our postoperative results in elderly patients that had off-pump coronary bypass grafting. METHOD: Data of 173 patients with isolated coronary bypass 70 years of age or older were retrospectively evaluated. One month follow-up data were evaluated in all patients. After getting verbal informed consent a total of 91 patients were included in the quality of life assessment via EuroQoL form. The data of patients with age of 70-74 and 75 or older were compared. RESULTS: The mean ages of patients at age of 70-74 and ≥75 were 71.69±0.16 and 76.81±0.23 years; respectively. Eleven cases had in-hospital mortality (%6 of 173 patients). The mean follow-up period for the group that were reached for EuroQoL assessment was 46,3 ± 20,8 months. The percent of cases among the whole study group that had participated in the quality of life questionnaire were in good condition in terms of mobility, self-care, usual activities, pain/discomfort, anxiety/depression were %75, %87, %81, %92 and %89; respectively. DISCUSSION: Off-pump coronary bypass operation may be safely used in elderly patients with high quality of life and low morbidity and mortality.

Cypermethrin-induced histopathological and biochemical changes in Nile tilapia (Oreochromis niloticus), and the protective and recuperative effect of ascorbic acid.

The objective of this study was to investigate the effects of ascorbic acid on the toxicity of cypermethrin's on histopathological lesions in tissues and protein, glycogen levels in Oreochromis niloticus. Nile tilapia was exposed to 0.22 and 0.44 µg/l cypermethrin+control diet, 0.22 and 0.44 µg/l cypermethrin+ascorbic acid supplemented diet for 20 days. The fish were allowed recuperation period of 15 days in pesticide-free water and fed with ascorbic acid suplementation diet. In light microscopic investigation, histopathological lesions were observed in the gill, liver and kidney. The severity of lesions accreted depending on increased pesticide concentration and control diet. Some of the lesions were reversible or at least were less pronounced after recuperation period. Protein levels decreased in some groups after treatment period according to control groups (p<0.05). The highest depletions in liver, muscle and gill protein levels were found in 0.44 µg/l cypermethrin+ascorbic acid supplemented diet group (62.23%), in 0.22 µg/l cypermethrin+control diet group (53.12%) and in 0.44 µg/l cypermethrin+control diet group (61.87%) after 10 days, respectively. These levels increased at the end of the recuperation period. The highest depletion in liver glycogen levels was found in 0.22 µg/l cypermethrin+control diet group (50.50%) after 10 days (p<0.05). At the end of recuperation period, there was no difference between the groups (except 0.22 µg/l cypermethrin+ascorbic acid supplemented diet group) and controls. The decrease of muscle glycogen, except 0.22 µg/l cypermethrin+ascorbic acid supplemented diet group, was recorded at the end of 10 and 20 days. In the recuperation period, an increase was observed at all groups. These results revealed that the histopathology, protein and glycogen can work as good indicators of stress of a toxicant on fish. Ascorbic acid serves fish as an antitoxic agent against pesticide toxicity.

Physical, chemical and organoleptic properties of ram lamb carcasses from four fat-tailed genotypes.

Physical, chemical and organoleptic characteristics of 20 ram lambs representing four fat-tailed genotypes Awassi, Red Karaman, Tushin and AwassixTushin were compared. After slaughter, carcasses were chilled at 5 degrees C for 24h, graded and evaluated. Then, the carcasses were dissected into wholesale cuts and longissimus dorsi (LD) and semimembranosus (SM) muscles were excised. The muscles were subjected to moisture, protein, fat and ash analyses and they were cooked to evaluate palatability. Cold carcass weight of RK and AxT lambs were heavier (P<0.01) than those of A and T lambs. AxT crossbreds had higher (P<0.05) cold dressing percentage and larger LD area than T lambs. However, the influence of genotype on the proportion of boneless retail cuts and marbling were not significant. Most of the proportions of wholesale cuts except for sirloin and flank were not affected by the genotype. The sensory panel found the meat from all genotypes acceptable (tenderness, juiciness, flavor and acceptability). Chemical composition of meat from the different genotype was not significantly different. The study reveals generally insignificant differences in chemical, physical and organoleptic properties between fat-tailed lambs with different genetic backgrounds.

The effects of electrical stimulation on selected biochemical and histological characteristics of different mutton muscles.

The effects of electrical stimulation on selected biochemical characteristics and histological structure of the mutton Longissimus dorsi (LD) and Semimembranosus (SM) muscles were studied. Electrical stimulation had significant influence on the histological characteristics such as sarcolemma disruption, nuclear disorganization, contracture banding and cellular tearing. However, sarcomere length, total and free beta-glucuronidase activities as well as collagen characteristics were not significantly affected by electrical stimulation. Different muscles did not influence histological parameters and beta-glucuronidase activities.

Physical, chemical and organoleptic characteristics of Turkish style frankfurters made with an emulsion containing Turkish soy flour.

The possibility of using Turkish Defatted Soy Flour (DSF) to replace part of the meat in Turkish style frankfurters was studied and the technological, physical, chemical, nutritional, sensory and quality characteristics of these sausages produced under Turkish conditions were determined. No significant difference in physical and sensory properties between the control group (all meat) and treatment groups (5, 10 and 20% soy flour) was found. DSF up to the level used significantly (P > 0·01) increased moisture and protein and decreased fat levels of the sausages. The amino acid and PER results also indicated that replacing meat with DSF in sausages did not significantly alter the nutritional value of the sausages.