Ovum Pick-up in Dairy Heifers: Does it Affect Animal Well-being?     

S Petyim  R Båge  A Madej  B Larsson 《Reproduction in domestic animals》2007,42(6):623-632

The aim of the present study was to assess the effects of the ovum pick-up (OPU) technique on animal well-being. Eight dairy heifers were subjected to 4 months of twice-weekly OPU. The physiological response to OPU was recorded in four heifers at two sessions, at the beginning (time 1) and at the end (time 2) of the 4-month period. Heart rates were measured and blood was analysed for cortisol, vasopressin and PG-metabolite before, during (every 5 and 2(1/2) min), and after the OPU sessions. Reactions to each subprocedure of OPU ('restraint', 'epidural', 'device in' and 'puncture') were closely observed. In all heifers, reactions to the OPU procedures were also noted throughout the experimental period, and changes in routine behaviour, oestrous behaviour, body temperature, or other clinical traits were recorded. Subsequent to the experiment, the ovaries and tails were carefully inspected. At time 1, there was an insignificant increase in heart rate and cortisol throughout the OPU procedure. At time 2, these two parameters increased significantly, but both parameters declined to pre-OPU levels 10 min after completion of the procedure. No significant changes were seen in vasopressin or PG-metabolite at time 1 and time 2. Behaviourally, the heifers showed the strongest response to epidural anaesthesia, with a tendency for more intense response during the late 4-month sessions. The response to 'device in' and 'puncture' varied among individuals independently of time. There were no changes in the routine or oestrous behaviour throughout the experiment and no signs of clinical disorders. No major pathological changes were macroscopically seen in the ovaries and tails subsequent to the 4 months of OPU. In conclusion, the heifers showed a response to OPU, mostly to administration of epidural anaesthesia. However, we demonstrated that epidural anaesthesia can be administered in a way causing less discomfort.  相似文献   

AIDS-Kaposi's sarcoma-derived cells express cytokines with autocrine and paracrine growth effects   总被引：51，自引：0，他引：51  

B Ensoli  S Nakamura  S Z Salahuddin  P Biberfeld  L Larsson  B Beaver  F Wong-Staal  R C Gallo 《Science (New York, N.Y.)》1989,243(4888):223-226

When grown in vitro, cells from Kaposi's sarcoma lesions of AIDS patients (AIDS-KS cells) constitutively release several growth promoting activities. When inoculated into nude mice, the AIDS-KS cells induce a KS-like lesion of mouse origin. Here it is shown that the AIDS-KS cells express messenger RNA for a complex mixture of cytokines that correlate with several of the biological activities of these cells. Basic fibroblast growth factor, which is a potent angiogenic factor, and interleukin-1 messenger RNAs are expressed at very high levels and seem to account for a large proportion of the activities, since their corresponding proteins are released in biologically active form into the culture media where they induce autocrine and paracrine growth effects.  相似文献   

Helicobacter pylori SabA adhesin in persistent infection and chronic inflammation     

Mahdavi J  Sondén B  Hurtig M  Olfat FO  Forsberg L  Roche N  Angstrom J  Larsson T  Teneberg S  Karlsson KA  Altraja S  Wadström T  Kersulyte D  Berg DE  Dubois A  Petersson C  Magnusson KE  Norberg T  Lindh F  Lundskog BB  Arnqvist A  Hammarström L  Borén T 《Science (New York, N.Y.)》2002,297(5581):573-578

Helicobacter pylori adherence in the human gastric mucosa involves specific bacterial adhesins and cognate host receptors. Here, we identify sialyl-dimeric-Lewis x glycosphingolipid as a receptor for H. pylori and show that H. pylori infection induced formation of sialyl-Lewis x antigens in gastric epithelium in humans and in a Rhesus monkey. The corresponding sialic acid-binding adhesin (SabA) was isolated with the "retagging" method, and the underlying sabA gene (JHP662/HP0725) was identified. The ability of many H. pylori strains to adhere to sialylated glycoconjugates expressed during chronic inflammation might thus contribute to virulence and the extraordinary chronicity of H. pylori infection.  相似文献   

Nationwide survey of antibodies to bovine coronavirus in bulk milk from Swedish dairy herds.     

M Tr?vén  L Bj?rnerot  B Larsson 《The Veterinary record》1999,144(19):527-529

Bulk milk samples from 2236 dairy herds randomly selected throughout Sweden in proportion to region and herd size were analysed for antibodies to bovine coronavirus (BCV) in an ELISA. The results were expressed as optical density (OD) values and an OD > 0.04 was considered positive. Eighty-nine per cent of the samples were antibody-positive and 52 per cent had high levels of antibodies to BCV (an OD > 0.70). There were significantly higher OD values (P < 0.001) and fewer antibody-negative samples (P < 0.001) from larger herds than from smaller herds. There were also significantly higher OD values and fewer antibody-negative samples from herds in southern Sweden than from herds in northern Sweden (P < 0.001 and P < 0.001, respectively). These results indicate a higher frequency of BCV infections in larger herds and in herds in southern Sweden.  相似文献   

Chemical and sensory properties of liquid beet sugar.     

P Pihlsg?rd  M Larsson  A Leufvén  H Lingnert 《Journal of agricultural and food chemistry》1999,47(10):4346-4352

Sensory analysis and headspace gas chromatography-flame ionization detection (GC-FID) analysis of liquid sugars (sucrose) designated for food-industrial use were performed in order to elucidate which compounds are responsible for perceived off-odors and off-flavors in liquid sugar. The liquid sugar samples investigated had various kinds of off-odors and off-flavors that might influence the quality of any food product in which they might be used, such as a jam or a soft drink. The sensory scores for the different attributes and the levels of different volatile compounds as measured by GC were analyzed for correlation using partial least-squares (PLS) analysis. A link between sensory analysis and GC analysis was thereby established, and compounds critical for the odor and flavor were identified using MS (mass spectrometry). Approximately 10 compounds were found to be correlated with the defined sensory attributes. Among these compounds associated with the sensory attributes were dimethyl disulfide, 2,6-dimethylpyrazine, 4-methoxyphenol, and 2, 5-dimethylfuran.  相似文献   

Migration performance of wild and hatchery sea trout (Salmo trutta L.) smolts—Implications for compensatory hatchery programs     

Ignacio Serrano  Stefan Larsson  Lars-Ove Eriksson 《Fisheries Research》2009,99(3):210-215

Migration success of hatchery-reared and wild sea trout smolts through the lower stretches and the estuary of a Baltic Sea river were studied. During 3 years, wild and hatchery trout smolts were implanted with acoustic transmitters and released 14 km upstream from the river mouth. In order to monitor their out-migration pattern, acoustic receivers were deployed along the migratory route. Data on number of fish detected and date and time of detections were analysed and the migratory performance of wild and hatchery-reared fish was compared. A significantly higher proportion of wild fish (80%) successfully migrated to the coast compared to fish of hatchery origin (27.5%) and migration was faster in wild smolts. Hatchery fish were larger and had a higher condition factor and lipid concentrations, which are proposed as possible reasons for the poorer migratory performance of the hatchery-reared fish.  相似文献   

Influence of Added Starch on Mixing of Dough Made with Three Wheat Flours Differing in High Molecular Weight Subunit Composition: Rheological Behavior     

H. Larsson  A.‐C. Eliasson  E. Johansson  G. Svensson 《Cereal Chemistry》2000,77(5):633-639

The effect of mixing time (6 and 20 min) and starch content were studied on doughs prepared with three wheat flours differing in high molecular weight subunit composition. Rheological measurements were performed in dynamic oscillation: frequency and strain sweeps, stress relaxation, and in large deformation viscosity measurements. The flours were diluted with starch to cover flour protein contents of 10–15%. Water was added to keep the starch‐water ratio constant when doughs were prepared with different protein contents. By increasing the starch content of the doughs, the rheological properties approached those of a starch‐water mixture prepared with the same starch‐water ratio as in the dough. The effect of the starch granules was reinforced by prolonged mixing. This may explain the higher values of the storage modulus and relaxation times observed after 20 min of mixing. Qualities related to gluten properties, appeared more clearly in large deformation viscosity measurements.  相似文献   

Effect of Physical State of Nonpolar Lipids on Rheology and Microstructure of Gluten‐Starch and Wheat Flour Doughs     

Akihiro Watanabe  Helena Larsson  Ann‐Charlotte Eliasson 《Cereal Chemistry》2002,79(2):203-209

To clarify the effects of solid fat and liquid oil on dough in more detail in a simpler system, gluten‐starch doughs with different gluten contents were investigated. The results from rheological measurements indicate that dough with a higher starch content has less resistance to strain and dough with a lower starch content has a rubber‐like structure. The effects of the physical state of nonpolar lipids such as fat and oil on gluten‐starch doughs and wheat flour doughs were investigated using rheological measurements and scanning electron microscopy. Fat‐containing dough had more gas cells and a very smooth gluten gel surface with few holes, which may provide higher tolerance to strain. Moreover, the fat seemed to uniformly distribute the gluten gel between the starch granules in the dough, which reduced the friction between starch granules and led to a lower storage modulus. A mechanism governing the effect of fats on loaf volume is proposed based on the phenomena observed in the fat‐containing dough.  相似文献