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Objectives: To determine if canting of the occlusal plane influences esthetic evaluation of the smile among orthodontists, dentists and laypersons. Study Design: A frontal photo of a smile with 0º occlusal plane canting in relation to the bipupillary plane was modified using Adobe Photoshop C3 (Adobe Systems Inc, San José, California) to generate two images with occlusal plane inclinations of 2º and 4º. The three images were evaluated esthetically by orthodontists (n=40) general dentists (n=40) and laypersons (n=40). Each image was awarded a score as follows: 1=esthetically acceptable; 2=moderately acceptable; 3=esthetically unacceptable. Evaluators also placed the three images in order in preference. Data were analyzed using the Kruskal-Wallis (p<0.05) and the Mann-Whitney tests, applying the Bonferroni Correction (p<0.016). Results: No significant differences (p> 0.05) were found between the three groups for 0º and 2º cants (median for orthodontists=1; general dentists=1; laypersons=1). Orthodontists (median score=3) made evaluations of the image with 4º occlusal plane that were significantly different from general dentists (median=2) and laypersons (median=2). All three groups put the 0º image in first place in order of esthetic acceptability, the 2º image in second place and the 4º image in third place. Orthodontists placed the 0º image in first place with significantly greater frequency (p<0.016) than laypersons. Conclusions: Occlusal plane canting of 0º and 2º were evaluated as esthetically acceptable by the three groups. The 4º occlusal plane cant was evaluated more negatively by orthodontists than by general dentists and laypersons. All three groups placed the 0º image in first place of esthetic acceptability, 2º in second place and 4º in third. Orthodontists put the 0º image in first place with significantly greater frequency than laypersons. Key words:Canting, perception, smile, orthodontics, dental esthetics.

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A total of 48 Duroc × (Landrace × Large White) gilts of 33.2 kg BW were used to investigate the influence of immunocastration and diet on growth performance and carcass, meat and fat quality. Four treatments were arranged factorially (2 × 2) with two sexes (immunocastrated gilts: IG v. entire gilts: EG) and two dietary treatments (a commercial feedstuff as control v. granulated barley as a single major ingredient) provided during the finishing period (from 103 to 126 kg BW). There were four replicates of three pigs per treatment. At the end of the trial, the IGs grew faster ( P < 0.05) and ate more feed ( P < 0.05) than the EGs. Carcasses from the IGs had thicker backfat depth than those from the EGs ( P < 0.01) and carried out a lower percentage of rejected carcasses ( P < 0.05) at slaughterhouse owing to lack of fat. Meat from the IGs tended to have higher intramuscular fat (IMF) content in the Longissimus thoracis (LT) muscle than that from the EGs ( P = 0.09). In addition, immunocastration increased the total saturated fatty-acid proportion in subcutaneous fat and IMF ( P < 0.001) and decreased the total monounsaturated fatty acid (MUFA) and total polyunsaturated fatty acid (PUFA) percentages in subcutaneous backfat ( P < 0.05 and P < 0.001, respectively) and in IMF ( P < 0.01 and P = 0.06, respectively). The use of a diet based on granulated barley during the finishing period had no effect on growth performance but tended to increase IMF content in the LT muscle ( P < 0.06), and increased MUFA ( P < 0.05) and decreased PUFA ( P < 0.01) proportions in omental fat. It is concluded that immunocastration of gilts intended for dry-cured ham industry improved some aspects of growth performance and carcass and meat quality, whereas granulated barley had scarce effect on productive traits and fatty-acid profile but tended to improve IMF content.

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