Search

Introduction & Objectives: Antibiotic prophylaxis are administered as a routine to decrease the risk for septic complications following transrectal prostate biopsy. Fosfomycin administered 1 h or more prior to biopsy has equal or better infectious complication rates as compared to Ciprofloxacin in both prospective and retrospective studies from countries with high rates of antibiotic resistance. The aim of this study was to investigate if Fosfomycin administered immediately prior to prostate biopsy was as effective as Ciprofloxacin in Sweden, a country with low rates of antibiotic resistance. Materials & Methods: A randomized, controlled, open, multicenter, non-inferiority-study including men of all ages undergoing transrectal prostate biopsy was performed in the urology departments of three Swedish hospitals. The total number of patients were planned for 3448, divided into low and high infection risk groups. The low-risk group was randomized to either one dose of Fosfomycin 3g or Ciprofloxacin 750mg before biopsy. The high-risk group was randomized to either two doses of Fosfomycin 3g prior to biopsy and one more 24 h after biopsy or Ciprofloxacin 500mg once prior to biopsy and then twice daily for three days. The drugs were administered orally. All patients had a rectal swab for culture before and after biopsy. The endpoint was hospitalisation due to urinary tract infection within 14 days from biopsy, follow-up was performed with a phone interview. Results: The safety board prematurely interrupted the study after 42 included patients due to an unusual high number of hospitalisations. Four out of 20 patients (20%), three in the low-risk group and one in the high-risk group, had been hospitalised due to urosepsis in the Fosfomycin group. One further patient described fever symptoms but did not seek health care. No patient in the Ciprofloxacin group (n=21) described symptoms of infection from the urinary tract. One patient was lost to follow-up. A one-sided b

Chronic pain is common after groin hernia surgery, affecting approximately 10% of patients. The type of anesthesia has been shown to affect short term pain (within 30 days) where Local Anesthesia (LA) has advantages over Regional- and General Anesthesia (RA and GA) The aim of this study was to compare the impact of anesthesia on chronic pain one year after open anterior mesh repair

The objective of this study was to investigate the response of sarcoplasmic proteins in bovine longissimus muscle to low-voltage electrical stimulation (ES, 80 V, 35 s) after dressing and its contribution to meat tenderization at early postmortem time. Proteome analysis showed that ES resulted in lower (P <0.05) phosphorylation levels of creatine kinase M chain, fructose bisphosphate aldolase C-A, ß-enolase and pyruvate kinase at 3 h postmortem. Zymography indicated an earlier (P <0.05) activation of µ-calpain in ES muscles. Free lysosomal cathepsin B&L activity increased faster (P <0.05) in ES muscles up to 24 h. Immunohistochemistry and transmission electron microscopy further indicated that lysosomal enzymes were released at early postmortem time. ES also induced ultrastructural disruption of sarcomeres. In addition, ES accelerated (P <0.05) depletion of ATP, phosphate creatine and glycogen, as well as pH decline and more preferred pH/temperature decline mode. Finally, ES accelerated meat tenderization with lower (P <0.05) shear force values than control over testing time. A possible relationship was suggested between change in phosphorylation level of energy metabolic enzymes and postmortem tenderization of beef. Our results suggested the possible importance of activation of µ-calpain, phosphorylation of sarcoplasmic proteins and release of lysosomal enzymes for ES-induced tenderization of beef muscle.

Aggressive and sexual behaviour in entire males and females were studied on 408 pigs. The sum of aggressive interactions in the pen during routine feeding (ALP) was lowest in single-sex pens with females. ALP was higher at 132 than at 155 days. High ALP correlated with high average growth rate. Aggressive interactions in a competition test (IA) increased after slaughter of the three fastest-growing pigs in a pen (at 155 days), although the slaughtered pigs had initiated the most IA earlier (at 132 days). Entire male pigs displayed more sexual behaviour (mounting) than females. In 15% of entire males and 6% of females there were health problems specifically involving lameness or injured legs or feet. Five entire males and one female were euthanized in response to lameness or leg fracture. The rearing of entire male pigs may cause welfare problems, given their higher levels of aggression and sexual behaviour. Check your access to this document via: https://edepot.wur.nl/640698

Egg and production traits are of considerable economic importance in chickens. Using a White Leghorn x red junglefowl F-2 intercross, standard production measures of liver weight and colour, egg size, eggshell thickness, egg taste and meat quality were taken. A total of 160 markers covering 29 autosomes and the Z chromosome were genotyped on 175-243 individuals, depending on the trait under consideration. A total of nine significant quantitative trait loci (QTL) and three suggestive QTL were found on chicken chromosomes 1, 2, 4, 5, 7, 8, 10, 12, E47W24 and E22C19W28.

The world of meat faces a permanent need for new methods of meat

The study concerns sensory quality, consumer preference, and thawing and cooking losses of loin muscle (M. Longissimus dorsi) from Hampshire crosses of different genotypes. Half of the pigs were organically reared, the others conventionally reared. A selected and trained panel carried out descriptive tests showing that loin from organically reared pigs scored lower for juiciness and higher for crumbliness than loin from conventionally reared pigs. Loin from RN− carriers compared with loin from non-carriers scored higher for tenderness, juiciness, acidulous taste and meat taste and lower for crumbliness. Loin from gilts scored higher for juiciness and lower for off-flavour than loin from castrated males. Two consumer tests were performed. Rearing system did not influence the consumer preference for pork loin, while RN− loins were preferred to loins from non-carriers. Neither rearing system nor genotype affected thawing or cooking losses. Loin from females, however, had higher thawing loss than loin from castrated males.

Intramuscular fat content in meat influences some important meat quality

The aim of this study was to evaluate the sensory characteristics and cooking loss of ham from pigs of different genotype and sex and on different rearing systems. Half of each litter was reared indoors in a large pen (120 mm2), and the other half outdoors. Ham muscles (M. biceps femoris) from 48 Hampshire crosses (carriers or non-carriers of the RN− allele) were subjected to sensory evaluation by means of descriptive analysis by a selected and trained nine-member panel. Ham from RN− carriers scored higher than that from non-carriers with regard to smell intensity and meat taste, also it was more tender and tended to have a more acidulous taste. Ham from pigs reared indoors had a juicier and more acidulous taste than that from pigs reared outdoors. Ham from castrates was more tender and more juicy than ham from gilts.

The world of meat faces a permanent need for new methods of meat quality

The aim of this project was to study the sensory quality and cooking loss of frozen stored pork loins from pigs with and without the RN− allele, fed conventional feed with and without an admixture of red clover silage. Loins (M. Longissimus dorsi) from 29 three-way cross-bred slaughter pigs (Swedish landrace x Yorkshire sows and Hampshire sires) were vacuum-packed, frozen and stored at −20°C for 1 year. A descriptive test, conventional profiling, was performed by a selected and trained seven-member panel. The loins from RN− carrier pigs scored higher for acidulous taste, juiciness and tenderness, and had a higher cooking loss, than those from non-carriers. Most of the pork without a fat layer was acceptable to eat after 1 year of frozen storage but pork loins from pigs fed silage scored higher for off-flavour and acidulous taste than the ones from pigs fed conventional feed.

The study concerns the effects of red clover silage (silage) and ageing time on sensory characteristics and cooking loss of loin from Hampshire crosses with and without the RN− allele. Half of each litter received conventional feed and the other half conventional feed with admixed red clover silage. Loins were aged at 4°C (4 and 8 days), prepared at 150° to 68°C and sensory evaluated by descriptive analyses. RN− carriers had loins of higher meat taste intensity and a more acidulous taste than non-carriers. Meat taste intensity and tenderness increased as ageing time increased while acidulous taste decreased. Loins, aged 4 days, from conventionally fed pigs were juicier than those of silage-fed pigs. RN− carriers had a greater total cooking loss than non-carriers