Inverse association between atopy and melanoma: A case-control study

Heightened cutaneous immune surveillance in atopic patients may inhibit development of melanoma. The aim of this study was to analyse the association between atopy and melanoma (development and outcome). A total of 188 cases of melanoma and 596 healthy controls were interviewed by telephone with a standardized questionnaire on atopic, demographic and melanoma characteristics. Cases were matched with controls on important confounders (age, sex, sunburn sensitivity, hair colour, number of moles, sunburn as juvenile, ever sunbed use, familial melanoma). Melanoma outcome data (disease relapse and death) within cases were retrieved. Analysis showed a general inverse association between atopy and melanoma development, but this was statistically significant only for a history of personal atopy (odds ratio 0.53, 95% confidence interval: 0.30-0.96, p-value = 0.04). Among melanoma patients, atopy did not affect survival or progression. In conclusion, this study suggests an inverse association between a history of atopy and melanoma development, but not with disease progression

Genetic parameters for carnitine, creatine, creatinine, carnosine, and anserine concentration in longissimus muscle and their association with palatability traits in Angus cattle

The objective of this study was to estimate genetic parameters for carnitine, creatine, creatinine, carnosine, and anserine concentration in LM and to evaluate their associations with Warner-Bratzler shear force (WBSF) and beef palatability traits. Longissimus muscle samples from 2,285 Angus cattle were obtained and fabricated into steaks for analysis of carnitine, creatine, creatinine, carnosine, anserine, and other nutrients, and for trained sensory panel and WBSF assessments. Restricted maximum likelihood procedures were used to obtain estimates of variance and covariance components under a multiple-trait animal model. Estimates of heritability for carnitine, creatine, creatinine, carnosine, and anserine concentrations in LM from Angus cattle were 0.015, 0.434, 0.070, 0.383, and 0.531, respectively. Creatine, carnosine, and anserine were found to be moderately heritable, whereas almost no genetic variation was observed in carnitine and creatinine. Moderate positive genetic (0.25, P \u3c 0.05) and phenotypic correlations (0.25, P \u3c 0.05) were identified between carnosine and anserine. Medium negative genetic correlations were identified between creatine and both carnosine (-0.53, P\u3c 0.05) and anserine (-0.46, P \u3c 0.05). Beef and livery/metallic flavor were not associated with any of the 5 compounds analyzed (P \u3e 0.10), and carnitine concentrations were not associated (P \u3e 0.10) with any of the meat palatability traits analyzed. Carnosine was negatively associated with overall tenderness as assessed by trained sensory panelists. Similar negative associations with overall tenderness were identified for creatinine and anserine. Painty/fishy was the only flavor significantly and negatively associated with creatinine and carnosine. These results provide information regarding the concentration of these compounds, the amount of genetic variation, and evidence for negligible associations with beef palatability traits in LM of beef cattle

Effects of zilpaterol hydrochloride and zinc methionine on growth performance and carcass characteristics of beef bulls

Sixty beef bulls with a body weight (BW) of 314.79 16.2 kg were used to evaluate the effects of zilpaterol hydrochloride (ZH) and zinc methionine (ZM) on growth performance and carcass characteristics. The experimental design was a randomized complete block, with a factorial 22 arrangement of treatments (ZH: 0 and 0.15 mg kg 1 BW; ZM: 0 and 80 mg kg 1 dry matter). The ZH increased (PB0.05) the final BW, average daily gain, feed conversion, carcass yield and longissimus dorsi area. Bulls fed ZH plus ZM had less (PB0.01) backfat thickness and intramuscular fat (IMF) compared with those fed ZH or ZM alone. The ZH increased (PB0.02) the meat crude protein content and cooking loss. It is therefore concluded that ZH increases growth performance, carcass yield, longissimus dorsi area, and meat crude protein. The interaction of ZM and ZH did not present additional advantages. The reason for the reduction in backfat thickness and IMF by ZH plus ZM is unclear, and implies that our knowledge of b-agonistic adrenergic substances and their interactions with minerals is incomplete

Reducing Campylobacter jejuni colonization in broiler chickens by in-feed supplementation with hyperimmune egg yolk antibodies

Campylobacter infections sourced mainly to poultry products, are the most important bacterial foodborne zoonoses worldwide. No effective measures to control these infections in broiler production exist to date. Here, we used passive immunization with hyperimmune egg yolks to confer broad protection of broilers against Campylobacter infection. Two novel vaccines, a bacterin of thirteen Campylobacter jejuni (C. jejuni) and C. coli strains and a subunit vaccine of six immunodominant Campylobacter antigens, were used for the immunization of layers, resulting in high and prolonged levels of specific immunoglobulin Y (IgY) in the hens’ yolks. In the first in vivo trial, yolks (sham, bacterin or subunit vaccine derived) were administered prophylactically in the broiler feed. Both the bacterin- and subunit vaccine-induced IgY significantly reduced the number of Campylobacter-colonized broilers. In the second in vivo trial, the yolks were administered therapeutically during three days before euthanasia. The bacterin IgY resulted in a significant decrease in C. jejuni counts per infected bird. The hyperimmune yolks showed strong reactivity to a broad representation of C. jejuni and C. coli clonal complexes. These results indicate that passive immunization with hyperimmune yolks, especially bacterin derived, offers possibilities to control Campylobacter colonization in poultry

Corn Silage Yield and Quality, and Soil Health Metrics After Fall Cover Crop Grazing

Integrated crop-livestock systems can potentially produce more product per unit of land with minimal impacts on soil health and cash crop quality. In the Upper Midwest there is an opportunity to graze fall cover crops (CC) after winter wheat in a corn-wheat rotation. In East Lansing, Michigan, two CC treatments: 1) a pure brassica mixture (PURE), and 2) a complex mixture containing legumes, warm and cool season grasses, and brassicas (MIX) were planted after wheat, and grazed by lambs in the fall seasons of 2019 to 2021. The following year, soil health, corn yield and quality were measured from plots corresponding to a non-grazed control and plots grazed in October, November, and December. There was no significant effect on spring soil bulk density and penetration resistance (PR) regardless of CC mixture or the timing of grazing, although PR was numerically higher in the grazed plots. Corn crude protein, acid detergent fiber, and neutral detergent fiber were not different across graze date or CC treatments (P \u3e 0.05), although corn contained more starch when grown after MIX grazed in November (P=0.02). The difference in starch was possibly an artifact of spatial variability across the site. Corn dry matter yield was lower in the non-grazed control (15.35 Mg ha-1) when compared to the grazing treatments in October (17.37 Mg ha-1) and December (17.19 Mg ha-1) (P=0.03). Grazing cover crops in the fall may improve corn yield the following year without causing soil compaction or changing corn quality

Consumer Assessment of New Zealand Forage Finished Beef Compared to US Grain Fed Beef

Consumer sensory analysis was conducted to determine differences in beef palatability between three process-verified feeding programs (New Zealand fodder beet, New Zealand grass/non-fodder beet, US grain). Beef strip loins were selected to represent low or high expected eating quality (based on eligibility for the company’s branded program, which focuses on carcass attributes of marbling, ossification, pH, 12th rib fat, and HCW), resulting in 6 treatments: fodder beet low quality (FBL), fodder beet high quality (FBH), non-fodder beet low quality (NFBL), and non-fodder beet high quality (NFBH), Select (SEL) and Top Choice (TCH). Samples were aged until 21 or 35 d postmortem. Extending postmortem aging positively influenced (P 0.05) on New Zealand fodder beet samples, with the exception that tenderness was improved (P 0.05) on all remaining traits of US grain fed beef loin steaks. When focusing on the high eating quality samples, consumers did not discriminate between finishing systems when samples were aged 35 d, scoring TCH, FBH, and NFBH similarly (P > 0.05) for all palatability traits. The FBL and NFBL were normally scored similarly (P > 0.05) or with a slight advantage over SEL, regardless of aging period. Ultimately, finishing beef cattle using fodder beet in New Zealand can be a viable option to supply high quality beef during winter months, while maintaining the eating quality expectations associated with “grass-fed” beef according to US consumers from the Lubbock, TX area

The Effect of Finishing Diet on Consumer Perception of Enhanced and Non-Enhanced Honduran Beef

The effects of experimental finishing diets and enhancement were tested to determine if they could improve Honduran beef palatability. Fifteen enhanced (ENH) and non-enhanced (NE) paired loins from 7 different finishing diets (n = 210 loins) were fed to Honduran consumers (n = 288). Diets consisted of a grass-finished control (CON) or diets with the inclusion of distiller’s dry grain (DDG), palm kernel meal (PKM), PKM replication (PKMR), sorghum (SORG), soybean meal and corn (SBMC), or sugarcane (SC). An interaction (P 0.05). Without enhancement, CON was rated more tender (P 0.05) juiciness scores between CON, DDG, PKM, and PKMR; however, CON was rated juicier (P 0.05) between CON, DDG, PKM, PKMR, and SBMC, and CON was liked more (P 0.05) overall liking and WTP values between CON, DDG, PKM, PKMR, and SBMC, while SORG and SC were liked less overall (P < 0.05) than CON, which reduced (P < 0.05) WTP values. Experimental diets in conjunction with enhancement were able to improve the consumers’ perception of palatability traits, acceptability, and WTP

Comparing Honduran and United States Consumers’ Sensory Perceptions of Honduran and U.S. Beef Loin Steaks

The objective of this study was to compare the eating quality characteristics of beef from the United States and Honduras and to assess the willingness of Honduran and U.S. consumers to pay for these products. All U.S. sourced strip loins from grain-finished cattle, aged 21 d, were selected to equally represent USDA Select (SEL; n = 6) and upper 2/3 (Top) Choice (TC; n = 6) quality grades. Additionally, strip loins (n = 6) from Honduran grass-finished (HGRASS) cattle and grain-finished (HGRAIN) cattle (n = 6) were collected from a commercial abattoir in Siguatepeque, Honduras and aged 21 d. Samples were evaluated on 8-point hedonic scales for flavor, tenderness, juiciness, and overall liking by 240 consumers in each country. Consumers indicated if each trait was acceptable, and willingness to pay for each sample was rated in U.S. dollars (or the Honduran Lempiras equivalent): $0, 3, 6, and 10 per 0.45 kg. Chemical composition and Warner-Bratzler shear force (WBSF) were also determined. The TC had greater (P 0.05) from HGRAIN. The HGRAIN had greater WBSF values than TC and SEL, which did not differ (P > 0.05); however, HGRASS was similar (P > 0.05) to all other treatments. The TC had greater tenderness and flavor liking scores (P < 0.05) than all other treatments, followed by SEL, HGRASS, and HGRAIN, with a significant difference between each treatment. Honduran consumers assigned greater ratings for tenderness and flavor liking when compared to U.S. consumers. The lowest rated treatment in both countries was Honduran grain-finished followed by Honduran grass-finished. Consumers in Honduras were willing to pay more for samples when compared to U.S. consumers. Consumers were also willing to pay a premium for products with greater palatability, regardless of the country of origin

Vitamin D supplementation in cutaneous malignant melanoma outcome (ViDMe): a randomized controlled trial.

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Influence of Production Practice Information on Consumer Eating Quality Ratings of Beef Top Loin Steaks

The purpose of this study was to identify if consumers’ palatability scores of beef top loin steaks were affected by disclosing production practices or brands related to each product. Strip loins were selected to represent 5 treatments: Grain-Fed Natural (Natural), Certified Angus Beef (CAB), Local Grass Fed (Grass), USDA Select (Conventional), and USDA Certified Organic (Organic). Two separate experiments were conducted (n = 120/experiment). In Experiment 1 and 2, panelists received the 5 treatment samples in a standard blind testing format in segment 1 (S1). In the second segment (S2) of Experiment 1, short descriptions were read aloud to participants before receiving each of their 5 samples, but all samples were actually USDA Select (false disclosure). In the second segment of Experiment 2, treatment descriptions were provided that matched the 5 treatments samples (true disclosure). When consumers evaluated samples in S1, they rated the Natural and CAB samples more tender and juicier (P < 0.05) than the other 3 treatments, and Organic was the least tender. Flavor and overall liking were greater (P < 0.05) for Natural and CAB steaks, while Conventional was intermediate, and flavor and overall liking were lowest for Grass and Organic (P < 0.05). When consumers received Select samples representing the 5 treatments, false disclosure decreased tenderness and juiciness of Natural, increased flavor liking of CAB, and increased tenderness, flavor liking, and overall liking of Organic (P < 0.05). True treatment disclosure increased flavor liking and overall liking of CAB and Grass, increased overall liking of Natural, and decreased juiciness of Conventional (P < 0.05). These results indicate consumers’ perception of eating quality can be influenced by quality differentiated brand names and labeling claims, particularly claims related to production practices