Laryngeal mask airway and transient hypercapnic hyperpnea for video‐endoscopic assessment of unilateral laryngeal paralysis in dogs          下载免费PDF全文

Daniel M. Sakai MV  DACVAA  Manuel Martin‐Flores MV  DACVAA  Amanda K. Jones PhD  Galina M. Hayes BVSc  PhD  DACVECC  DACVS‐SA  Marina J. McConkey DVM  DACVS‐SA  Jonathan Cheetham VetMB  PhD  DACVS‐LA 《Veterinary surgery : VS》2018,47(4):543-548

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Fetal morphological features and abnormalities associated with equine early pregnancy loss     

Anne Kahler  Imelda M. McGonnell  Harriette Smart  Alycia A. Kowalski  Ken C. Smith  D. Claire Wathes  Amanda M. de Mestre 《Equine veterinary journal》2021,53(3):530-541

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Incidence and causes of pregnancy loss after Day 70 of gestation in Thoroughbreds     

Jessica M. Roach  Alastair K. Foote  Ken C. Smith  Kristien L. Verheyen  Amanda M. de Mestre 《Equine veterinary journal》2021,53(5):996-1003

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Effects of thermal energy on extrusion characteristics,digestibility and palatability of a dry pet food for cats     

Mayara Aline Baller  Peterson Dante Gavasso Pacheco  Amanda Vitta-Takahashi  Thaila Cristina Putarov  Ricardo Souza Vasconcellos  Aulus Cavalieri Carciofi 《Journal of animal physiology and animal nutrition》2021,105(Z1):76-90

The influence of specific thermal energy (STE) applications on extruder preconditioner was evaluated in a dry food for cats. In the first study, six STE applications were tested with mass temperatures of 45°C, 55°C, 65°C, 75°C, 85°C and 95°C. The extrusion parameters, starch gelatinization and kibble formation were evaluated. Diets were given to cats to evaluate digestibility, faecal characteristics and palatability. In the second experiment, three treatments were compared: low STE—a preconditioner temperature of 45°C (_LSTE); high STE—a preconditioner temperature of 95°C (_HSTE); high STE (preconditioner temperature of 95°C) combined with an increase in the mass flow rate to obtain a motor amperage similar to that of the _LSTE (_HSTE_flow). Data were analysed by polynomial contrasts (Experiment 1) or Tukey's test (Experiment 2; p < 0.05). An increase in STE reduced motor amperage, mass pressure and specific mechanical energy (SME) implementation (p < 0.001) and increased total specific energy (TSE) and mass temperature (p < 0.01). The increase in STE induced greater kibble expansion and starch gelatinization (p < 0.001). No changes in apparent nutrient digestibility or faeces characteristics were observed (p > 0.05). Lower STE and starch gelatinization induced higher butyrate and total volatile fatty acid (VFA) contents in faeces (p < 0.01). Cats showed greatest preference for the formulation with the highest STE (p < 0.01). In the second experiment, when the motor amperage was increased in the _HSTE_flow treatment to a value similar to that of the _LSTE, the mass flow rate increased 40%, and the electric energy consumption remained unchanged (p < 0.001), with gains observed for efficiency and cost. In conclusion, STE application is important for sufficient TSE implementation, enhancing kibble expansion, starch gelatinization, cat preferences for food, extruder productivity and reducing SME application. Foods with lower starch gelatinization lead to increased VFA in faeces, with possible implications for gut health.  相似文献   

Evaluation of a real-time RT-PCR panel for detection of SARS-CoV-2 in bat guano     

Eman Anis  Greg Turner  Julie C. Ellis  Andrew Di Salvo  Amanda Barnard  Susan Carroll  Lisa Murphy 《Journal of veterinary diagnostic investigation》2021,33(2):331

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Fortification of Wheat Dough with Calcium and Magnesium Ions Affects Empirical Rheological Properties     

Georgia Ane Raquel Sehn  Amanda de Cssia Nogueira  Eveline Lopes Almeida  Yoon Kil Chang  Caroline Joy Steel 《Cereal Chemistry》2015,92(4):405-410

This study evaluated the influence of calcium and magnesium ions on the empirical rheological properties of wheat flour to verify possible effects of these ions on processing because, in addition to their nutritional importance, they are also responsible for water hardness. Calcium (0–1.30 g/100 g) and magnesium (0–0.34 g/100 g) ions from sulfate salts were added to wheat flour, according to a central composite rotatable design. The farinograph and extensigraph properties of wheat flour and its mixtures were evaluated. The results were analyzed by response surface methodology. Calcium ions stood out for increasing water absorption, decreasing mixing stability, and producing a delayed effect on dough extensibility (reduced at 135 min). Magnesium ions influenced most flour rheological properties in a similar manner to oxidizing agents (increased dough stability, increased resistance to extension, and reduced extensibility), thus proving to be a possible replacement agent for these additives. An interaction effect of the combined calcium and magnesium ions was observed on dough development time. The results showed that effects on processing can occur when wheat flour fortification is made, and adaptations on wheat flour specifications, product formulation, and processing parameters may be required.  相似文献   

Agreement between two oscillometric blood pressure technologies and invasively measured arterial pressure in the dog          下载免费PDF全文

Anderson F da Cunha  Hugues Beaufrère  Amanda Shelby  Rhett Stout  Mark J Acierno 《Veterinary anaesthesia and analgesia》2016,43(2):199-203

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Retrospective evaluation of fluid overload and relationship to outcome in critically ill dogs          下载免费PDF全文

Amanda A. Cavanagh DVM  DACVECC  Lauren A. Sullivan DVM  MS  DACVECC  Bernard D. Hansen DVM  MS  DACVECC  DACVIM 《Journal of Veterinary Emergency and Critical Care》2016,26(4):578-586

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Blueberries infected with the fungal pathogen Colletotrichum fioriniae release odors that repel Drosophila suzukii     

Caitlin C Rering  Amanda Quadrel  Pablo Urbaneja-Bernat  John J Beck  Yahel Ben-Zvi  Fatemeh Khodadadi  Srđan G Aćimović  Cesar Rodriguez-Saona 《Pest management science》2023,79(12):4906-4920

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Determination of styrene content in Gorgonzola PDO cheese by headspace solid phase micro-extraction (HS-SPME) and gas-chromatography mass-spectrometry (GC-MS)     

Chiesa  L. M.  Panseri  S.  Soncin  S.  Vallone  L.  Dragoni  I. 《Veterinary research communications》2010,34(1):167-170

Control of the composition of products that are intended for use as packaging material is essential, particularly when these products come into direct contact with food. It is well known that plastics are not inert and that their residual monomers, starting substances, and additives are able to migrate into the food they contact. Among plastics, styrene is a common compound found in many plastic containers that can also be produced by the oxidation of Penicillium roqueforti used in gorgonzola Protected Denomination of Origin cheese manufacturing. Therefore, solid-phase microextraction combined with gas chromatography/mass spectrometry was applied in the present work to determine the styrene content in packaged and unpackaged gorgonzola cheese samples to understand styrene migration phenomena from plastic containers.

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