Misbehaviour in Pony Club horses: incidence and risk factors.

REASONS FOR PERFORMING STUDY: Horse misbehaviour is an important cause of poor performance in Pony Club horses, is associated with horse-related rider injuries and has been implicated as a nonspecific presenting sign for musculoskeletal pain. Despite this, little is known about the incidence of and risk factors for misbehaviour in Pony Club horses. OBJECTIVE: This study aimed to describe the incidence and types of misbehaviour in a cohort of Pony Club horses and to identify risk factors for misbehaviour during riding. METHODS: A prospective longitudinal study was conducted with 84 Pony Club horses from 41 families belonging to 7 Pony Clubs in one inland region of Australia. Owners recorded misbehaviour events and kept daily records of horse housing, exercise, nutrition, healthcare and disease status. Horses were subjected to a monthly veterinary examination. Descriptive statistics were calculated to describe the incidence of misbehaviour, and multivariable logistic regression was used to assess putative risk factors. RESULTS: Misbehaviour during riding occurred on 3% of days when horses were ridden. On 52% of days with misbehaviour, the misbehaviour was classified as dangerous. Risk of misbehaviour was independently increased on exercise days when the horse was competing, and in months when the horse was fat or obese, fed supplementary feed daily, grazed on paddocks with >50% of ground cover as green grass, exercised on 5 days per month or less, and ridden for a total of 12 h or more in the month. No significant relationship was detected between misbehaviour and back pain. CONCLUSIONS: In populations such as the study population the risk of misbehaviour is higher in fatter horses, in horses with access to pastures with greater green grass cover, in those fed daily supplements, in horses receiving exercise less frequently, and during competition. POTENTIAL RELEVANCE: These results highlight the importance of considering horse body condition, nutrition and exercise in any investigation of horse misbehaviour. In addition, recommendations based on these results could be used by veterinarians assisting horse owners to prevent misbehaviour. From the perspective of recreational horse owners, behaviour is a key determinant of horse performance.

The clinical and genetic epidemiology of neuronal ceroid lipofuscinosis in Newfoundland.

The neuronal ceroid lipofuscinoses (NCLs) are the commonest neurodegenerative disorders of children. The aims of this study were to determine the incidence of NCL in Newfoundland, identify the causative genes, and analyze the relationship between phenotype and genotype. Patients with NCL diagnosed between 1960 and 2005 were ascertained through the provincial genetics and pediatric neurology clinics. Fifty-two patients from 34 families were identified. DNA was obtained from 28/34 (82%) families; 18 families had mutations in the CLN2 gene, comprising five different mutations of which two were novel. One family had a CLN3 mutation, another had a novel mutation in CLN5, and five families shared the same mutation in CLN6. One family was misdiagnosed, and in two, molecular testing was inconclusive. Disease from CLN2 mutations had an earlier presentation (p = 0.003) and seizure onset (p < 0.001) compared with CLN6 mutation. There was a slower clinical course for those with CLN5 mutation compared with CLN2 mutation. NCL in Newfoundland has a high incidence, 1 in 7353 live births, and shows extensive genetic heterogeneity. The incidence of late infantile NCL, 9.0 per 100,000 (or 1 in 11,161) live births, is the highest reported in the world.

HRPAP20: a novel calmodulin-binding protein that increases breast cancer cell invasion.

We previously reported the identification of HRPAP20 (hormone-regulated proliferation-associated protein 20), a novel hormone-regulated, proliferation-associated protein. In tumor cell lines, constitutive HRPAP20 expression enhanced proliferation and suppressed apoptosis, characteristics frequently associated with malignant progression. Here, we report that highly invasive breast cancer cell lines and human breast tumor specimens express elevated HRPAP20, which in transfection experiments in MCF-7 and MDA-MB-231 cells, increased invasion. Results from mechanistic studies revealed that HRPAP20 bound to calmodulin (CaM) via a conserved CaM-binding motif. Transfection of MCF-7 breast cancer cells with HRPAP20 harboring a mutated CaM-binding motif (HRPAP20K73A) inhibited its interaction with CaM and failed to increase invasion. Other experiments revealed that transfection with HRPAP20, but not HRPAP20K73A, increased secretion of matrix metalloproteinase-9 (MMP-9). Moreover, knockdown of HRPAP20 with small interfering RNA in MCF-7/HRPAP20 transfectants and wild-type MDA-MB-231 cells reduced invasion and inhibited secretion of MMP-9. Together these observations suggest that HRPAP20 may be an important regulator of breast tumor cell invasion by a CaM-mediated mechanism that leads to increased MMP-9 secretion. We conclude that dysregulation of HRPAP20 expression in tumor cells may contribute to the observed phenotypic changes associated with breast cancer progression.

The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin.

Pork loins were pumped to 110% of original weight with solutions containing 5.5% salt and 3.3% sodium tripolyphosphate, 5.5% salt and 3.3% ß-lactoglobulin (ß-lg) enriched fraction or 5.5% salt and 3.3% whey protein concentrate 80% (WPC80) for comparison with non-enhanced control loins. The enhancement of pork loins significantly increased (p<0.001) the tenderness and juiciness. Warner-Bratzler shear force values were lower (p<0.001) in enhanced then in non-enhanced control chops. The enhanced pork chops had a slightly higher overall flavour and overall acceptability to the control pork chops. Sensory analysis showed that ß-lg enriched fraction and WPC80 can be used as replacement ingredients to reduce the amount of phosphate used in enhancement solutions, as they were comparable to salt/sodium tripolyphosphate (salt/STPP) enhancement solution. Consumers rated the tenderness, juiciness and taste of the enhanced chops significantly (p<0.001) higher then the control chops.

Influence of different gas compositions on the short-term storage stability of mother-packaged retail-ready lamb packs.

Longissmus dorsi muscles were removed from Suffolk cross-breed lambs (aged 4-9 months) and cut into steaks. Lamb steaks were over-wrapped on trays and placed in vacuum pack bags. Bags were divided into 3 groups and flushed with gas mixtures containing 100:0, 90:10 or 80:20/CO(2):N(2). Mother packed lamb bags were stored for 4 days (T2) and 7 days (T3), respectively, in darkness at 4 °C, prior to retail display. The effect of aerobic packaging alone on lamb meat quality was used as the control (T1). Under retail display, all over-wrapped trays were held under refrigerated conditions (4 °C, 616 lx) for up to 8 days. Steaks were assessed for microbial growth, oxidative and colour stability as well as pH every 2 days. Mother-packing in 100:0/CO(2):N(2) was the most effective way of extending the storage life of retail ready lamb prior to display, particularly over longer storage periods. TVCs for T3 lamb meat using all gas compositions remained below 2.0×10(6) CFUs/g meat up until day 6 compared to day 4 in both T1 and T2 lamb. Lipid oxidation in lamb mother-packed for 7 days occurred at a faster comparative rate than discolouration and microbial growth and was the major determinant of shelf-life. However, under simulated retail display in aerobic packages, TBARS values did not increase significantly. There was no significant difference between Hunter 'a' values for T3 lamb meat and the control, but T3 meat mother-packed in 100:0/CO(2):N(2) had higher 'a' values than those of the control and T3 meat packed in other gas compositions. Lamb steaks in T3 previously mother-packed in 100:0/CO(2):N(2) were also significantly (p<0.05) higher than those of T2 on day 0. T3 meat also maintained initial colour values over those of the control.

The influence of biochemical differences on the variation in tenderness of M. longissimus dorsi of Belgian Blue steers managed homogenously pre and post-slaughter.

The objective of this experiment was to determine the contribution of some biochemical processes of postmortem muscle to the variation in tenderness of beef from Belgian Blue bull cross Holstein-Friesian steers (n=10). These animals were managed optimally from conception to consumption with the aim of reducing tenderness variation. The M. longissimus dorsi (LD) from the left hand side (LHS) and the right hand side (RHS) were analysed for variation in tenderness using Bartletts test. The quality measurements included pH, temperature, Warner Bratzler shear force, sensory tenderness, chemical composition and sarcomere length. Biochemical measurements included myofibrilar proteolysis, glycolytic potential, adenine/inosine ratio and collagen content. No difference for variances or means were observed between LHS and RHS for chemical, quality or biochemical attributes. Biochemical variation was greater than the variation observed in most of the quality attributes measured. Proteolysis was the main biochemical contributor to the variation in shear force tenderness after 2 and 7 as postmortem, but not sensory tenderness. Glycolysis levels and adenine/inosine ratio explained much of the variation in sensory tenderness, but not WBSF. Collagen content in the LD muscles did not explain variation in shear force or sensory tenderness. This would suggest biochemical variation is one of the main contributors to variation in tenderness of beef managed optimally pre- and post-slaughter.

The effect of whey protein-enriched fractions on the physical and sensory properties of frankfurters.

Four Beta-lactoglobulin (ß-lg) enriched fractions containing different mineral contents were prepared and evaluated in frankfurters. Frankfurters were assessed for cook loss, water holding capacity (WHC), textural and sensory characteristics. The addition of the ß-lg fractions reduced the cook loss (p<0.001) in comparison to the control (6.63% vs 3.98%). The fractions (ß-lg 1 and 2) with the lowest calcium level significantly reduced WHC (p<0.01). The ß-lg fractions had no detrimental effect on the sensory characteristics (p>0.05). All of the fractions increased the TPA value of hardness in comparison to the control (p<0.001) while the springiness decreased in the fractions (p<0.001) with the lowest mineral level. This study showed that the mineral composition of the ß-lactoglobulin fractions affected cook loss, tenderness and hardness (TPA) of the frankfurters and the addition of the ß-lactoglobulin enriched fraction did not affect the organoleptic quality of frankfurters in comparison to the control. This study shows the potential for next generation whey protein fractions and their application in meat products.

Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology.

Response surface methodology (RSM) was employed for simultaneous analysis of the effects of added surimi (0-40%), fat (5-30%) and water (10-35%), on the physical, textural and sensory characteristics of fresh breakfast pork sausages. Experimental design allowed for evaluation of potential interactive effects between these ingredients. Sausages were evaluated for texture, colour, water holding capacity (WHC) and sensory attributes. Three optimum recipes, R1 (25.3% surimi, 22.2% fat, 12.7% water, 25.3% pork), R2 (12.2% surimi, 5.5% fat, 38.7% water, 33.2% pork) and R3 (25.3% surimi, 6.3% fat, 28.5% water, 25.3% pork), were determined and these were evaluated against a full-fat commercial control (R4). Force values of R1 were not significantly different to R4, however, force values for R2 and R3 were lower (P<0.001). No significant differences were observed between R1, R3 and R4 for visual colour or sensory acceptability scores throughout the study, whereas scores for R2 were lower. Sensory analysis indicated that R2 had lower scores for texture (P<0.01), chewiness (P<0.01), acceptability (P<0.01), flavour (P<0.05) and preference (P<0.01). Results from this study suggest that it is possible to successfully replace pork meat with functional fish proteins in the manufacture of sausage type products.

Decreasing variation in the eating quality of beef through homogenous pre- and post-slaughter management.

The objective of this experiment was to determine the effectiveness of current "best-practise" management of steers pre- and post-slaughter in reducing variation in the eating quality of beef. Steers sired by one Belgian Blue bull from Holstein-Friesian cows were managed optimally from birth to slaughter. Animals were slaughtered at target body weights and subcutaneous fat scores of 620 kg and 4L (LH) (n=23) or 720 kg and 4H (HH) (n=24). On each slaughter occasion, commercial steers with similar carcass weights and classification scores to the homogenous steers were selected from the factory lairage; n=19 for light commercial steers (LC) and n=20 for heavy commercial steers (HC). Carcasses were hung by the pubic bone at 10 °C for 10 h and 2 °C until 24 h postmortem, when M. longissimus dorsi and M. semimembranosus muscles were excised. Following ageing for 2, 7 and/or 14 days postmortem, eating quality was assessed. Muscle from HH steers was more variable in terms of tenderness, protein, moisture and water-holding capacity compared to muscle from LH steers within LD muscle. Muscle from HC steers was more variable in terms of tenderness, redness colour, protein and intramuscular fat compared to muscle from LC steers within LD muscle. Applying best practice management to the homogenous and commercial steers in the present experiment reduced variances in Warner Bratzler shear force (25.69 and 23.9, respectively) compared to variance (154.9) of previous research carried out by the present authors.

Colour, composition and eating quality of beef from the progeny of two Charolais sires.

Eating quality and variation within eating quality attributes of beef from young bull progeny of a Charolais sire of average conformation heritability (CF44) (n=14) and young bull progeny of a Charolais sire of good conformation heritability (IC27) (n=16) were examined. The M. longissimus dorsi (up to 12th and/or 13th ribs) was excised 24 h post-slaughter and eating quality attributes analysed at 2, 7 and 14 days postmortem. While progeny muscularity and carcass weight reflected that of each sire, in general no variation was observed in the quality attributes. In addition no significant difference in mean values was evident between sire progenies for carcass and meat quality attributes examined. Significant variation was observed in colour after 2 days ageing, but this was not evident after 7 or 14 days ageing. Average sarcomere length did differ significantly (p<0.05) between progeny of both sire types (CF44=1.87 µm and IC27=1.77 µm), but did not appear to impact on tenderness. The similarity between the progeny of the average or good conformation sires examined in this experiment suggests such sires have no effect on the eating quality of their young bull beef progeny.

Display life of sheep meats retail packaged under atmospheres of various volumes and compositions.

Longissmus dorsi loins were removed from Suffolk cross-breed lambs (4-9 months) and hoggets (15-20 months). The effect of package gas composition was investigated by packaging loins with gas mixtures containing 80:20:0, 60:20:20 and 60:40:0/O(2):CO(2):N(2) with a 2:1 headspace to meat volume ratio. The most effective gas mixture for prolonging shelf-life was used to study the effect of different headspace to meat volume ratios. Loins were packaged with a headspace to meat volume ratio of 2:1, 1.5:1 or 1:1. All modified atmosphere (MA) packs were held under refrigerated display conditions (4 °C, 616 lx) for 12 days. Loins were assessed for microbial, oxidative and colour stability and headspace composition every 3 days. The 80:20:0/O(2):CO(2):N(2) gas composition and the 2:1 headspace to meat volume ratio was the most effective packaging combination at maintaining and prolonging the attractive red colour of MA packaged lamb and hogget meat. 80:20:0/O(2):CO(2):N(2) resulted in significantly (p<0.01) higher Hunter a values in lamb. The 2:1 ratio gave higher visual assessment values in lamb and higher Hunter `a' values for hogget meat throughout the trial. The 2:1 ratio was the most effective at decreasing Pseudomonas and increasing the numbers of lactic acid bacteria in the total microbial load in both lamb and hogget meat. Lipid oxidation in lamb and hogget meat occurred at a slower comparative rate than discolouration or microbial growth and was not the major determinant of shelf-life. The 2:1 headspace to meat volume ratio was most effective at maintaining the initial gas mix in both lamb and hogget MA packs.

Quantifying the extent of variation in the eating quality traits of the M. longissimus dorsi and M. semimembranosus of conventionally processed Irish beef.

The aim of this investigation was to quantify the scale of variation in the eating quality of two commercial beef muscles, M. longissimus dorsi (LD) and M. semimembranosus (Sm). Both the LD and Sm were excised from steers (n=81) and heifers (n=81) (classification grade O4H, O4L, R4H, R4L) within 48 h postmortem, vacuum packaged and stored at 4 °C until tested for eating quality at 14 days postmortem. Quality measurements analysed were: pH, Warner Bratzler shear force, sensory attributes, sarcomere length, Hunter L a b muscle and subcutaneous fat colour and chemical composition. Extent of variation in many eating quality measurements, with the exception of most sensory attributes and subcutaneous fat colour, depended on gender, classification grade or a combination of both. The LD was more variable than the Sm for most quality attributes and heifers were more variable than steers. No one carcass grade was more variable over all attributes analysed; with different grades causing higher or lower variances within certain attributes. Knowledge of the current scale of variation in the eating quality of beef is required by the meat industry, and is one that requires further research.

Prolactin regulation of Bcl-2 family members: increased expression of bcl-xL but not mcl-1 or bad in Nb2-T cells.

Prolactin (PRL)-dependent rat pre-T Nb2 (Nb2-11) cell lines serve as a useful model for investigation of mechanisms underlying lactogen-mediated suppression of apoptosis. Glucocorticoids, such as dexamethasone (DEX), induce apoptosis in Nb2-11 cells; the addition of PRL abrogates the cytolytic actions of DEX in this model, presumably because of increased expression of survival genes. In the present study, we investigated whether inhibition of DEX-induced apoptosis by PRL in Nb2-T cells was accompanied by altered expression of Bcl-2 family members, mcl-1, bad or bcl-x(L) determined by Northern and immunoblot analysis. The results indicated that a 0.9 kb bcl-x(L) transcript was rapidly induced by PRL. It reached maximal levels within 2 to 4 h (>20-fold) before declining toward basal values. Similar results were obtained in primary cultures of mouse thymocytes exposed to DEX in combination with PRL. In addition to increasing its mRNA expression, PRL also increased Bcl-xL protein levels by 6 h. Moreover, the effect of PRL to increase bcl-x(L) appeared to reflect direct and indirect mechanisms, since it was attenuated by the inhibition of protein synthesis. Results from other experiments suggest that PRL signaling to bcl-x(L) expression was independent of the Jak2/Stat pathway but appeared to require activation of a Src tyrosine kinase. In contrast, while a 1.1 kb mcl-1 transcript was detected in proliferating and quiescent cells, PRL did not alter its expression at either mRNA or protein levels. Moreover, neither bad mRNA nor its protein product were detectable under any of the experimental conditions evaluated. We have concluded that bad and mcl-1 are unlikely candidates for apoptosis regulatory genes modulated by PRL. However, the kinetic pattern of PRL-provoked bcl-x(L) expression is consistent with its playing a role as an apoptosis suppressor in Nb2-T cells and primary cultures of mouse thymocytes exposed to glucocorticoids.

Enhanced expression of the complement regulatory protein CD55 predicts a poor prognosis in colorectal cancer patients.

This study prospectively correlated the level of expression of CD55 on tumours with 7-year survival in 136 colorectal cancer patients. Patients with tumours expressing high levels of CD55 had a significantly worse survival (24%) than patients with low CD55 levels (50%, p<0.02). A similar difference was seen for patients (Duke's B or C) with a high risk of recurrence (29% vs 58%, p<0.05). Furthermore, there was a progressive deterioration in prognosis with increasing antigen expression ( p=0.01). It remains unclear if CD55 is overexpressed by tumours to protect them from complement or if it is related to the recent observation that CD55 is a ligand for the T-cell activation antigen CD97. However, it is a marker of aggression, as colorectal cancer patients whose tumours overexpress CD55 have a significantly reduced 7-year survival.

Influence of the time of year on the incidence of PSE and DFD in Irish pigmeat.

The conditions of PSE (pale, soft, exudative) and DFD (dark, firm, and dry) are significant causes for downgrading of pigmeat resulting in financial loss to the slaughter plant. The objective of this study was to document the variation in quality of pigmeat from one slaughter plant over a 15-month period, based on colour, appearance and pH. During 4 days of most weeks, 30 pigs were randomly selected from the slaughter line, resulting in a total number of 4560 pigs. Muscle pH between the third and fourth rib was measured 45 min, 90 min and 24 h after slaughter. Using a Minolta colorimeter (Hunter L, a, b scale), colour of the longissimus dorsi muscle was measured 24 h after slaughter. Muscle colour was also visually scored on a scale of 1-6. Carcass pH at 24 h post-mortem varied significantly with month of slaughter (P<0.04) as did colour (Hunter L, P<0.001; Hunter a, P<0.001; Hunter b, P<0.001). It was concluded that meat quality as measured by 24 h pH and colour was poorest during the months of November and December. While this may be at least partly related to weather, it is probable that the increased slaughtering rates at this time and variable resting period before slaughter had the biggest impact.

Effects of PSE on the quality of cooked hams.

Meat quality comparisons were carried out on hams produced from pork legs showing evidence of PSE and normal pork legs. Quality measurements included drip loss, sliceability, cooking loss, TBARS analysis and colour evaluation (Hunter L, a, b). A total of 40 pork legs were selected from a commercial slaughtering plant, 20 from carcasses showing PSE and 20 from normal carcasses based on L, a, b, and pH values. Carcass pH taken between the third/fourth rib was measured 45 min, 90 min, and 24 h after slaughter. Using a Minolta colorimeter (Hunter L, a, b,), colour of the Longissimus dorsi muscle was measured 24 h after slaughter. PSE had an adverse effect on cooked hams in comparison to normal cooked hams with respect to driploss (P<0.01), cooking loss (P<0.01), sliceability (P<0.01), colour (P<0.05) and lipid oxidation (P<0.05). Cooked hams manufactured from severe PSE pork in this study had an estimated financial loss of 50% (IRL£4.90) in comparison to those manufactured from normal pork (IRL£9.80).

Evaluation of rib steak colour from Friesian, Hereford and Charolais heifers pastured or overwintered prior to slaughter.

Heifers (n=10) were randomly selected from the slaughter line of a local factory each month for a period of 21 months. Rib steak (sampled at the 10th rib) from the left side of each carcass was taken for analysis. The cattle breeds selected during this study were Friesian, Hereford and Charolais. The mean weight of the left side for all carcasses was 146.6 (S.E.M.= 1.0kg). Graded carcasses selected for sampling during this trial were classified using the EUROP scale and the specific heifer grades chosen were factory grades EO4L and EO4H. Initial Hunter 'a' values (on the day of arrival in the laboratory) of rib steak from heifers finished between November and March (overwintered) were significantly (P<0.001) higher than Hunter 'a' values from heifers finished between April and October (pastured). After storage at 4 °C under simulated retail display conditions for 6 days, the Hunter 'a' values for overwintered samples were also significantly (P<0.001) greater than those for pastured samples. Breed also had an effect on the colour of the meat. After storage for 6 days, Hunter 'a' values of rib steak from Charolais were significantly (P<0.05) higher than either Friesian or Hereford. Pastured heifers had significantly (P<0.05) higher levels of the monounsaturated fatty acid C16.1 in the total lipid fraction of rib steak (neutral and polar) than samples taken from overwintered heifers. Pastured heifers had significantly (P<0.01) higher levels of the polyunsaturated fatty acid (PUFA) C18.3 in the phospholipid fraction than those from overwintered cattle. However, Hereford had significantly (P<0.05) higher levels of C14.0, C16.1 and C18.0 in the phospholipid fraction than those found in Friesian and Charolais. The level of α-tocopherol in the muscle was not affected by either pasturing/overwintering or breed. However, Continental breeds had significantly (P<0.05) higher levels of α-tocopherol in adipose tissue than Friesian.

Prolactin-Stimulated X-linked inhibitor of apoptosis protein expression during S phase cell cycle progression in rat Nb2 lymphoma cells.

The rat Nb2 lymphoma is useful for studying prolactin (PRL) receptor signaling to mitogenesis and apoptosis suppression. Previous results showed that PRL rapidly induced expression of several apoptosis suppressor genes during the G1 phase of cell cycle in this model. The X-linked inhibitor of apoptosis protein (XIAP) gene product acts to suppress apoptosis by direct inhibition of caspases. The present study was conducted to determine whether PRL alters XIAP expression in lactogen-dependent Nb2-11 or -independent Nb2-SFJCD1 cells. Stationary Nb2-11 cultures expressed detectable levels of an 8.9-kb XIAP transcript. PRL (20 ng/mL) stimulated its expression, reaching maximal levels within 12 h. Expression of XIAP was also evaluated in Nb2-SFJCD1 cells subsequent to treatment with differentiating agents (sodium butyrate [2 mM, 72 h], all trans-retinoic acid [10 microM, 72 h], or 1,25-dihydroxycholecalciferol [100 nM, 24 h]). PRL significantly increased XIAP expression in cells previously treated with these compounds. Further analysis revealed that PRL stimulated XIAP expression during S phase of the cell cycle. To determine whether XIAP suppressed apoptosis, its cDNA was stably transfected into Nb2-11 cells. Compared to controls, cells overexpressing XIAP exhibited substantially less DNA fragmentation when apoptosis was induced by PRL deprivation or glucocorticoids. We conclude that PRL-stimulated XIAP expression likely serves to suppress apoptosis as cells progress through the later phases of the cell cycle.

Cerebral sinovenous thrombosis in children.

BACKGROUND: Cerebral sinovenous thrombosis in children is a serious disorder, and information is needed about its prevention and treatment. METHODS: The Canadian Pediatric Ischemic Stroke Registry was initiated in 1992 at the 16 pediatric tertiary care centers in Canada. Children (newborn to 18 years of age) with symptoms and radiographic confirmation of sinovenous thrombosis were included. RESULTS: During the first six years of the registry, 160 consecutive children with sinovenous thrombosis were enrolled, and the incidence of the disorder was 0.67 cases per 100,000 children per year. Neonates were most commonly affected. Fifty-eight percent of the children had seizures, 76 percent had diffuse neurologic signs, and 42 percent had focal neurologic signs. Risk factors included head and neck disorders (in 29 percent), acute systemic illnesses (in 54 percent), chronic systemic diseases (in 36 percent), and prothrombotic states (in 41 percent). Venous infarcts occurred in 41 percent of the children. Fifty-three percent of the children received antithrombotic agents. Neurologic deficits were present in 38 percent of the children, and 8 percent died; half the deaths were due to sinovenous thrombosis. Predictors of adverse neurologic outcomes were seizures at presentation and venous infarcts. CONCLUSIONS: Sinovenous thrombosis in children affects primarily neonates and results in neurologic impairment or death in approximately half the cases. The occurrence of venous infarcts or seizures portends a poor outcome.

Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork.

The effect of n-3 fatty acid-enriched diets (in the form of 0.5% linseed oil with either 1.5% sunflower oil or 1.5% olive oil) and alpha-tocopheryl acetate supplementation (200 mg/kg feed) on lipid oxidation (thiobarbituric acid-reactive substances, TBARS) and cholesterol oxide products (COPS) in cooked pork was investigated. Longissimus muscle was studied. Meat from pigs fed 0.5% linseed oil-enriched diets had a higher proportion of n-3 fatty acid than meat from pigs in other dietary groups in neutral (P < 0.0001) and polar lipids (P < 0.0001), and a 20% reduction in the n-6:n-3 ratio was observed. Alpha-tocopheryl acetate supplementation increased (P < 0.05) monounsaturated fatty acids in polar lipids and increased (P = 0.0001) alpha-tocopherol levels in muscle. Alpha-tocopherol concentration in muscle was affected by dietary fat (P < 0.05). Groups receiving diets enriched with sunflower oil had significantly higher alpha-tocopherol levels (P < 0.05) in muscle than those groups receiving olive oil-enriched diets. Numbers of TBARS were significantly (P < 0.05) lower in the group fed supplemental olive oil than in those fed sunflower oil. Dietary linseed oil increased (P < 0.05) lipid oxidation principally at the initial period of storage in cooked pork. Overall, dietary alpha-tocopheryl acetate supplementation significantly increased (P < 0.001) lipid stability and decreased (P < 0.05) total COP production across the dietary groups. Alpha-tocopherol was a more effective antioxidant for decreasing TBARS values in cooked meat when adding sunflower oil to the diets instead of olive oil.