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Prognostic Energy of Pretreatment Neutrophil-Lymphocyte Rate within Superior Larynx Cancer malignancy.
Overhead work is known as one of the ergonomic risk factors that can lead to shoulder overload and injury. Anatomical alignment of rotator cuff muscles makes them the most vulnerable to injuries during overhead work. In this study, the effect of task rotation, as one of the administrative controls to reduce the risk of injury during overhead work, on the fatigue response of rotator cuff muscles was investigated. Twelve participants performed three submaximal exertions (5, 20, and 35% of maximum voluntary contraction (MVC)) using four task rotation sequences (increasing, decreasing, upward parabolic, and downward parabolic). Median frequency of surface electromyography (EMG), shoulder strength, and ratings of perceived exertion (RPE) were used to study the fatigue response of rotator cuff muscles. Although the average normalized muscle activity was similar in all sequences, the task rotation sequence had a significant effect on the median frequency. The effect of task rotation sequence on the strength and RPE was similar to that of the median frequency but was statistically not significant. The upward parabolic task rotation sequence resulted in the lowest fatigue among all the task sequences. Performing intense exertions apart from each other, warm-up exertions, and the presence of active recovery after the intense exertions could be the factors that produced the lowest fatigue during this sequence.This study evaluated the effects of muscle fiber characteristics on meat quality traits in 45 female fast- and slow-growing ducks. Three duck breeds at typical market ages were selected and slaughtered, including fast-growing ducks (Cherry Valley duck) and slow-growing ducks (Small-sized Beijing duck and Liancheng White duck). M. pectoralis major (PM), m. soleus (SOL), m. gastrocnemius (GAS) and m. extensor digitorum longus (EDL) were used to assess muscle fiber characteristics as well as meat quality properties. The results showed that the fiber compositions in PM, GAS, and EDL muscles only consisted of fast-twitch fibers irrespective of the breeds, while a low percentage of slow-twitch fibers were observed in slow-growing ducks (17.03% and 29.14%). The significant clear differences of fiber diameter, fiber density and fiber cross-sectional area (CSA) was observed among three duck breeds. Small-sized Beijing ducks had the highest diameter and cross-sectional fiber area coupled with a dramatically lowest fibeg ducks, muscle fiber characteristics had a moderate or significant correlation with pH, shear force value, release water, protein content, and intramuscular fat content of meat. These results indicated that muscle fiber characteristics is a useful parameter to explain in parts the variation of meat quality including pH, shear force value, and protein content of meat, both in slow-growing ducks and fast-growing ducks.Essential oils (EO) are concentrated hydrophobic liquids containing volatile aromatic compounds obtained from plants, which have properties as withdrawn antibiotic growth promoters. The objective of this study was to explore the effects of EO on growth performance, digestibility, immunity and intestinal health in broilers. A total of 500 1-day-old Arbor Acre broilers were randomly put into five groups with 10 replicate cages containing 10 birds each. Birds in the 5 groups were fed a basal diet (CON), and basal diet with 50, 100, 200 or 400 mg/kg EO (EO0.5, EO1, EO2 and EO4) for 42 d respectively. Birds were euthanized at 21d and 42 d, blood and tissue samples were collected. In the study, the digestibility of DM, GE and EE in groups with EO supplementation were significantly increased compared with CON group (P less then 0.05). However, only EO2 and EO4 significantly increased the digestibility of CP compared with CON group (P less then 0.05). In contrast to CON group, EO0.5 and EO1 in jejunum at 21 d, aner diet.The reticuloendotheliosis virus (REV) and the Marek's disease virus (MDV) cause reticuloendotheliosis (RE) and Marek's disease (MD) in poultry, respectively. According to epidemiological results obtained in our laboratory from 2010 to 2017, the positive rates of REV and MDV co-infection remained at low levels. In the present study, during the period of October 2018 to July 2020, 4 clinical cases with high morbidity (5%-20%) and mortality (2%-10%), caused by the co-infection of REV and vv+ MDV-like strains, were diagnosed and analyzed by histopathological observation, cell cultures and detection with ELISA and IFA, and the PCR and by sequencing of the isolates' genes. Sequencing and the sequence analysis on the complete genomes of the REV strains and the meq genes of the MDV strains were performed. The results, based on the complete genome, LTR, gag, pol, and env genes' nucleotide sequences of the REV strains, showed that the REV isolates and 68.0 % (17/25) of the reference strains were in a same branch, and all had a high sequence similarity (>99.0%). The similarities between the four isolates and a vv+MDV strain GX18NNM4 were very high, up to 99.3-99.8%. Also, the amino acid residuals at locations 71, 77, 80, 115, 139, 176, and 217 were all the same as A, E, Y, A, A, R, and A, respectively, in the meq gene of the four MDV isolates. In addition, the substitutes at P176R and P217A interrupted the stretches of the proline-rich repeat PPPP, indicating that these strains belonged to the vv+ MDV-like category. Our findings indicated that the more recent and frequent reemergence of REV and the subsequent co-infection with vv+ MDV-like strain has become one of the causes of the clinical outbreaks of tumors and is undoubtedly a threat to the poultry industry in southern China.The use of byproducts generated by the food industry is a strategy that can have advantages in economic, technological, nutritional, and environmental terms. The aim of this study was to evaluate the influence of the addition of byproducts of chicken slaughter (skin and abdominal fat) on the quality of fresh sausage stored under freezing. CFTRinh-172 order Partial chemical characterization of the byproducts was performed. Three batches of chicken sausage were prepared with skin, abdominal fat, and with skin and abdominal fat added; thereafter were stored for 135 d in freezer. Partial chemical composition, physical characteristics, microbiological quality, and product acceptance were determined. Skin and abdominal fat are rich sources of fat. However, the addition of skin provided to sausage higher protein content, hardness, water retention capacity, and less cooking loss compared to added abdominal fat treatments. In contrast, the addition of abdominal fat provided higher lipid content to the sausages and displaying higher acceptability.
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