In a double blind study, eight horses were treated intravenously at seven-day intervals with detomidine at doses of 10, 20 and 40 micrograms/kg, or with romifidine at doses of 40, 80 and 120 micrograms/kg, or with a placebo solution. Their sedative and analgesic effects were evaluated by objective measurements and by a clinician at 15-minute intervals for three hours and the horses' instability in stocks, locomotor ataxia and heart rate were recorded simultaneously. The administration of both drugs at all doses resulted in sedation. The sedation achieved with romifidine was significantly shallower and shorter-lived than with detomidine at the recommended doses (P < 0.05). The results obtained with the highest dose of romifidine were in some cases significantly inferior and shorter-lived than those obtained with the medium dose (P < 0.05). Detomidine at the 10 micrograms/kg dose was similar in its effects to the two highest doses of romifidine. At all doses detomidine had analgesic properties against the effects of electrical pain stimulation at the withers, the coronary bands on the front and hind legs, and in the perianal region, which were dose-dependent in depth and duration, whereas romifidine was devoid of any analgesic effect. Instability and ataxia were more pronounced with detomidine than with romifidine but the effects were only slight to moderate and not regarded as a hindrance to procedures for which sedation is needed. Bradycardia was evident with both drugs at all doses; its severity and duration was related to the sedative properties of the drugs and was dose related. No other side effects were observed.

Studies were conducted to determine the relationship of the postmortem pH decline of hot-boned broiler breast muscle (Pectoralis major) to the increased toughness often associated with hot boning. A total of 68 broilers were New York dressed, and trials were conducted to compare breast halves either hot boned at 0, 15, 30, 60, 120, or 240 min postmortem with the other (control) half allowed to remain on the carcass for 24 hr prior to removal. The pH values were taken on each bird at time of kill, time of excision on the excised or hot-boned muscle, and after 24 hr on both halves. Following a 24-hr ice chill, each muscle half was cooked at 100 C for 20 min, allowed to cool, and muscle tenderness determined using an Instron equipped with an Allo-Kramer shear cell. Results indicated that as postmortem pH values decreased, muscle toughness decreased with increased holding time prior to excision. Decreases in muscle pH values tended to level off at 5.9 after 4 hr or before, as did shear values of about 4.5 to 5.5 kg force/g sample. Thus, it appears that without the application of an effective accessory tenderizing treatment, muscle should be held for at least 4 hr postmortem prior to hot boning to avoid the adverse toughening effects commonly associated with hot-boned broiler breast meat.(Key words: hot boning, tenderness of hot-boned breast meat, muscle pH)

No abstract

Contents of moisture, fat, protein, and eight minerals in commercial broiler breast and thigh meat were defined by analyzing ]5-bird lots in a factorial design of two sexes x two commercial strains x three widely separated regions of production. Small but statistically significant differences due to strain, sex, and region were found for many of the variables examined. Region significantly influenced all the element levels except phosphorus in both breast and thigh flesh. Calcium levels found were about half those previously reported. The differences are probably not nutritionally important under normal consumption patterns.

Trialkoxytricarballylate, trialkoxycitrate, trialkoxyglycerylether, sucrose polyester and refined jojoba oil were prepared and evaluated as low calorie replacements of conventional edible fats and oils. Their viscosities and surface and interfacial tensions were generally typical of edible oils whereas their DSC behavior was highly structure dependent. Incorporation of trialkoxytricarballylate and jojoba oils into margarine and jojoba oil into mayonnaise indicated that functional food models may be prepared from any of the tested oils. Trialkoxytricarballylate, trialkoxycitrate and jojoba oils were resistant to enzyme hydrolysis in vitro, suggesting resistance to digestion in vivo. Preliminary caloric value experiments in rats with trialkoxytricarballylate and jojoba oil supported in vitro findings. However, anal leakage, depression, weakness and deaths were observed among animals at moderate to high dose levels of both oils.

No abstract

Broiler breast and thigh meat samples from birds grown and processed in four locations of the United States were analyzed for ammo acid composition. On a percent protein basis amounts of valine, leucine, isoleucine, and histidine were significantly greater (p < 0.01) in breast meat and glycine, hydroxyproline, hydroxylysine, threonine, and serine were greater in thigh meat. Area of production and/or related management practices appeared to influence the concentrations of about half the amino acids. Meat from male broilers had more hydroxyprollne than did meat from females.

Samples of commercial mechanically deboned broiler product derived from necks, with and without skin, backs and rib cages, separately and combined into blended mixture were analyzed. Moisture content ranged from 62.7-73.4%, fat from 13.2-25.2%, protein from 10.3-11.9% and ash from 0.74-0.94%. Vitamin analyses (mg1100g wet weight) included: thiamin 0.051-0.068, riboflavin 0.128-0.211, niacin 2.50-3.39, vitamin B6 0.094-0.149, and pantothenic acid 0.581-0.700. Cholesterol content was 94.2-129.1 mg/100g wet weight. Mineral content (mg/100g) was K 123-151, Na 48-62,Ca53-91,Mg 13-15,Zn 1.13-1.78,Fe 1.45-1.86, Mn 0.019-0.026, and Cu 0.029-0.034. One batch each of necks with and without skin, and backs was hand deboned and analyzed. Calcium and cholesterol contents were 350 and 14% higher, respectively, in mechanically deboned products as compared to the hand-deboned counterparts. There were differences in vitamin levels due to source of material, but not due to method of deboning.