Filters
A confirmed association between DNA variants in CAPN9, OSM, and ITGAM candidate genes and the risk of umbilical hernia in pigs
AbstractUmbilical hernia (UH) is one of the most prevalent defects of swine, affecting their welfare and causing considerable economic loss. The molecular mechanisms behind UH in pigs remain poorly understood. The aim of this study was to verify the association between UH and previously reported DNA variants in theCAPN9,OSM,ITGAM, andNUGGCgenes. A case/control study design was applied in two different crossbred cohorts of commercial fatteners containing 412 and 171 pigs, respectively. SNPs withinCAPN9,OSM, andITGAMwere analyzed using Sanger sequencing, and 10 SNPs inCAPN9, five inOSM, and two inITGAMwere identified.A structural variant in theNUGGCgene was studied by droplet‐digital PCR, and an elevated copy number was detected in only a single individual. Significant differences in allele frequencies for four SNPs inCAPN9were detected. The haplotype analysis showed the effect on the risk of UH for two genes. The CAGGA haplotype withinOSMand AT haplotype inITGAMreduced the relative risk of UH by 52% and 45%, respectively, confirming that variants in those genes are associated with the risk of UH in pigs. Moreover, the interaction between theCAPN9haplotype and the sex of animals had also significant impact on UH risk.
Czynniki i mechanizmy wpływające na sezonowe zaburzenia w rozrodzie świń
The problem of unsatisfactory reproductive results in pigs is visible in a significant percentage of herds, especially during summer months and early autumn (seasonal summer infertility). This is reflected mainly in the reduced percentage of sows entering estrus after weaning and the effectiveness of mating/insemination. The consequence is a significantly lower number of births in November, December and sometimes even in January, compared to other seasons. There are many causes of seasonal summer infertility. The first things mentioned are usually the length of the light day and the high temperature in the pigs environment. An important reason that is not often discussed is the daily temperature fluctuations which usually occur at the end of summer and the beginning of autumn. Persistent unfavorable conditions are responsible for long-term stress. Hormonal disorders related to stress, leading to reproductive disorders, result from connections taking place in the hypothalamus between the hypothalamus-pituitary-gonadal axis (HPG), which regulates, among others, the reproductive functions of the ovaries, and the hypothalamus – pituitary – adrenal axis – HPA which governs organism reaction to stress. Under stressful conditions, glucocorticoids (cortisol, corticosterone) secreted in large amounts by the adrenal glands, as well as adrenaline, norepinephrine and, in small amounts, dopamine, may inhibit reproductive functions at the level of the hypothalamus, reducing the secretion of GnRH. At the same time, by reaching the pituitary gland, these hormones limit the sensitivity of the cells of this endocrine gland to GnRH. As a consequence, the maturation of follicles slows down, the number of ovulating and rupturing follicles decreases, and the secretion of estrogen is reduced. The consequence is the absence of heat or, more often, the so-called “silent heat”. Another problem is the uneven maturation of the follicles, which leads to a delayed appearance of estrus and its longer duration: 3-4 days. The final effect of these is a decrease in the rate of females presenting heat after weaning of piglets, a deterioration in the mating/insemination success rate, an increase in the rate of early abortions and percentage of litters with a small number of piglets in a litter. The summary stated that despite the identification of various seasonal causes of reproductive disorders in pigs, depending on both sows and boars, and the availability of various “tools” to reduce phenomenon of seasonal infertility, the presented problem has not been solved in a large percentage of swine farms. Its intensity varies and depends primarily on awareness, knowledge of ways to eliminate unfavorable conditions and determination in this regard. The first step, as always, is to objectively assess the situation. The assessment can be made through a detailed analysis of production data.
Economic costs of 11 years of African swine fever in Polan
African swine fever (ASF) has been present in Poland in wild boar and pig populations for more than 11 years. The main cause of the long-distance spread of ASF is human error, especially the lack of biosecurity awareness in noncommercial farms. The potential risk of ASF endemicity in Poland and the Baltic states remains a serious concern. The enormous impact of ASF can be seen in the domestic production of pigs during the successive years of the epizootic. Due to ineffective biosecurity measures implemented in backyard, family or noncommercial farms, this sector of pig production remains the most susceptible to the ASF virus (ASFV). Also, commercial producers are affected by spontaneous ASFV outbreaks, which are usually difficult to explain during epizootic investigations. The data presented show the current knowledge on the economic impact of ASF in Poland since its introduction. The aim of this study was to estimate the costs to the farming sector and the national budget during the 11 years of ASF presence in Poland. This study used both statistical and dynamic methods of data analysis. The analysis included eight direct and indirect costs generating losses in agriculture. Profits lost by the meat industry and expenses from the state budget were also estimated. The analysis shows that over those 11 years, pig producers lost PLN 10.0-11.3 billion ($ 2.5-2.8 bn), of which the state compensated in various forms less than PLN 2.0 billion ($ 0.5 bn). Each disease outbreak accounted for PLN 0.53-0.63 million ($ 0.13-0.16 mln) of direct costs to farmers. The state budget spent at least PLN 9.4 billion ($ 2.3 bn) on the fight against ASF, as well as on subsidies for farmers and interest on additional public debt, while the meat industry lost PLN 300 million ($ 75 mln). The geographic expansion of ASF makes the costs of ASF increase every year. The loss of export markets is another cost to the Polish economy, with $ 5.5 bn of pork exports not realized.
Antioxidant Activity of Humulus lupulus Phenolic Hop Extracts in Creating a New Pâté: An Element Affecting Fat Stability and Microbiological Quality during Storage
The aim of this study was to evaluate the effect of hop extracts on changes in the primary and secondary fat oxidation products, physicochemical properties, and microbiological quality of pâté-type offal sausages obtained through the partial replacement of animal fat with vegetable fat. This study demonstrated that the extraction efficiency varied among hop cone varieties, with the highest efficiency observed for the Lubelski variety and the lowest for the Magnum variety. The phenolic compound content was higher in the Magnum cones (2.74 ± 0.11 mg/g dry matter) compared to the Lubelska cones (2.27 ± 0.05 mg/g of product). Additionally, the DPPH radical scavenging activity was greater in the extract from the Magnum cones (4.21 ± 0.09 mg TE/g d.w.) than in the extract from the Lublelski cones (3.87 ± 0.05 mg TE/ g d.w.). Similarly, the extracts from the Lubelski cones exhibited a higher antiradical activity against the ABTS radical compared to the extract from Magnum cones. Throughout storage, a significant increase in the pH value was observed in the control sample and in the samples with a 20% replacement of animal fat with rapeseed oil and Magnum hop extract. However, the addition of Lubelski hop extract resulted in a decrease in the pH value during the 15-day storage period. The samples with a 20% replacement of animal fat with rapeseed oil and 0.1% Lubelski hop extract showed the least changes in water activity during storage. The samples with a 20% replacement of animal fat with rapeseed oil and the addition of 0.2% Lubelski hop extract had the lowest peroxide value and TBARS index throughout the storage period. The addition of hop extract inhibited the growth of the total number of microorganisms in the tested sausages. In the samples with a 20% replacement of animal fat with rapeseed oil, the content of aerobic microorganisms, compared to the control sample, was statistically significantly lower.
Quercetin-Fortified Animal Forage from Onion Waste: A Zero-Waste Approach to Bioactive Feed Development
There is a high demand for the development of new carriers for pharmaceutical forms for human, veterinary, and animal-feeding use. One of the solutions might be bioactive compound-loading pellets for animal forage. The aim of the work was to assess the physical and sensory properties of forage with the addition of onion peel and off-spec onions as a source of quercetin. The feed was prepared using an expanding process (thermal–mechanical expanding process). Quercetin content was evaluated in raw onion and in final-product feed mixture samples (before and after expanding, and pelleting). The obtained feed was subjected to sensory analysis, testing for expanded pellet uniformity, water absorption index (WAI), the angle of a slide, and antioxidant activity. The results confirmed a high recovery of the quercetin after the expanding process (approximately 80%), and a significantly reduced intensity of onion odor, which was confirmed compared to the non-expanded onion, which is beneficial. Furthermore, digital and optical microscopy were applied for structure analysis. Microscopic imaging results confirmed that the onion structures were visible in the whole length of feed material and analyzed cross-sections. The results can be an introduction to further research on developing products that use the expanding and pelleting process to exploit the peel and off-spec onions, as well as other waste raw materials.
Research on Application of Japanese Quince (Chaenomeles L.) and Pork Collagen in Dark Chocolate—Benefits in Prevention of Inflammation In Vitro Model
In the present study, the effect of the addition of quince and collagen type I and III to dessert chocolate on its functional properties was determined. The study evaluated the antioxidant potential of the tested formulations using the FRAP method and the linoleic acid oxidation test and beta-carotene bleaching test. The tested samples were also evaluated for inhibitory activity against enzymes important in preventive health (inflammation and neurodegenerative disorders) namely: AChE, BChE, GR, GPx, COX, and SOD. The addition of quince and collagen to the chocolate samples resulted in higher activity compared to the control sample, as indicated by the FRAP test. The experiment highlighted the impact of including quince fruit on the antioxidant activity of the chocolate samples. Interestingly, merely increasing the quince fruit amount did not consistently enhance antioxidant potential. Specifically, chocolate samples with a lower proportion of quince fruit (2 g/100 g) exhibited greater antioxidant activity when supplemented with collagen I. Conversely, in samples with higher quince percentages (3 g and 4 g), those enriched with collagen III showed higher antioxidant activity. Similar correlations were observed in the linoleic acid oxidation test. Notably, samples containing 3 g and 4 g of quince and type III collagen demonstrated statistically similar highest antioxidant properties. Regardless of the collagen type used, there was no observed increase in activity towards the tested enzymes for samples with the lowest percentage of quince fruit. Both collagen types exhibited the highest activity in the inhibition assay against acetylcholinesterase and butyrylcholinesterase when combined with 3 g and 4 g of quince. Overall, the experimental incorporation of both fruit and collagen enhanced the chocolates’ activity. Similarly to the antioxidant activity findings, chocolates with lower quince fruit quantities showed increased activity when supplemented with collagen III, while those with higher quince content (3 g and 4 g) displayed higher activity with collagen I. Bitter chocolate by itself is an attractive food product, rich in many bioactive compounds. However, enriching it with other attractive raw materials can make its properties and taste even more attractive.