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The objective of this work was to evaluate the quantitative and qualitative characteristics of carcass and meat of Dorper x Santa Ines crossbred lambs finished in a silvopastoral system, pasture or feedlot. Twenty-four non-castrated male lambs were used (8 animals in each production system). The experimental design was completely randomized, with three production systems and eight replications. The production systems were: pasture of Megathyrsus maximus cv. Aruana, without shading + feed supplementation (Pasture); pasture of Megathyrsus maximus cv. Aruana, with natural shading provided by the native laurel tree (Cordia trichotoma) + feed supplementation (Silvopastoral) and feedlot. The cold carcass weight, empty body weight, cold carcass yield, fat color, fat consistency and carcass compactness index showed significant differences (P < 0.05) between production systems, with higher values observed in the feedlot. The shoulder weight and the percentage of shoulder components (bones, muscle, fat and others), did not significantly differ (P > 0.05) between production systems. The pasture silvopastoral systems presented similar results and also, when contrasted with the feedlot system, did not influence the parameters related to meat. Feedlot provided better quantitative and qualitative characteristics to the lambs’ carcassess. O objetivo deste trabalho foi avaliar as características quantitativas e qualitativas da carcaça e da carne de cordeiros mestiços Dorper x Santa Inês terminados em sistema silvipastoril, a pasto e confinamento. Foram utilizados 24 cordeiros machos não castrados (8 animais em cada tratamento). O delineamento experimental foi inteiramente casualizado com três tratamentos e oito repetições. Os tratamentos foram: pastagem de Megathyrsus maximus cv. Aruana, sem sombreamento + suplementação alimentar (Pastagem); pastagem de Megathyrsus maximus cv. Aruana, com sombreamento natural proporcionado pela espécie arbórea Louro-Pardo Nativo (Cordia trichotoma) + suplementação alimentar (Sivilpastoril) e confinamento em aprisco. O peso de carcaça fria, peso de corpo vazio, rendimento de carcaça fria, cor da gordura, consistência da gordura e índice de compacidade da carcaça apresentaram diferença significativa entre os tratamentos (P < 0.05), com valores superiores observados no confinamento. O peso das paletas e a porcentagem dos componentes da paleta (ossos, músculo, gordura e outros), não diferiram significativamente (P > 0.05) entre os sistemas de produção. Os sistemas a pasto sem sombreamento e silvipastoril apresentaram resultados similares, e quando contrastados ao confinamento não apresentaram influência nos parâmetros relacionados a carne. O confinamento proporcionou melhores características quantitativas e qualitativas às carcaças dos cordeiros.

Los cruzamientos constituyen una importante herramienta para mejorar la producción de carne ovina. El objetivo del presente trabajo fue evaluar las características de la canal y carne de corderos Pampinta y su cruza con Hampshire Down. Para el estudio se utilizaron 23 cor-deros machos enteros, 11 de la raza Pampinta y 12 cruzas Pampinta con Hampshire Down. Los corderos fueron controlados sanitariamen-te y pesados semanalmente. Al pie de la madre pastorearon en verdeos de triticale (Triticosecale aestivum; L.) con vicia (Vicia sativa). Fueron destetados con un peso promedio de 20,2 (4,22) kg de peso vivo (PV) y una CC de 2,5 en promedio (escala de 1 a 5). Ingresaron a engorde a corral en un solo grupo durante 84 días. El día de la faena se registró el PV Pampinta 37,25 (1,76) kg; Hampshire Down 37,25 (1,81) kg, peso de la canal caliente; conformación y engrasamiento; la grasa (pélvi-co-renal) para la categoría de más de 13 kg de canal; pH de la canal ca-liente; LC y LP; AG y AT e índices de compacticidad calculados a partir de las medidas morfométricas y el peso. Luego de 12 h de maduración se midió PCE, pH y se determinó en el músculo longissimus thorasis el EGD; espesor del tejido subcutáneo en el punto GR; AOB; FC con la ci-zalla Warner-Brätzler; CRA y PPC. Los animales se clasificaron confor-me las letras S, E, U, R, O y P; según gran desarrollo muscular hasta una marcada carencia muscular, y se estipuló para la terminación 5 grados, desde la carencia de cobertura grasa hasta la excesiva presencia. No hubo efecto de la raza (P= 0,05) en todas las características de la canal. Para el análisis de los datos se utilizó el análisis de varianza (ANOVA). Estos resultados reflejan diferencias en la conformación de la canal

The passive elastic modulus of muscle fiber appears to be size-dependent. The objectives of this study were to determine whether this size effect was evident in the mechanical testing of muscle fiber bundles and to examine whether the muscle fiber bundle cross-section is circular. Muscle fibers and fiber bundles were extracted from lumbar spine multifidus and longissimus of three cohorts: group one (G1) and two (G2) included 13 (330 ± 14 g) and 6 (452 ± 28 g) rats, while Group 3 (G3) comprised 9 degenerative spine patients. A minimum of six muscle fibers and six muscle fiber bundles from each muscle underwent cumulative stretches, each of 10% strain followed by 4 minutes relaxation. For all specimens, top and side diameters were measured. Elastic modulus was calculated as tangent at 30% strain from the stress–strain curve. Linear correlations between the sample cross sectional area (CSA) and elastic moduli in each group were performed. The correlations showed that increasing specimen CSA resulted in lower elastic modulus for both rats and humans, muscle fibers and fiber bundles. The median ratio of major to minor axis exceeded 1.0 for all groups, ranging between 1.15–1.29 for fibers and 1.27–1.44 for bundles. The lower elastic moduli with increasing size can be explained by relatively less collagenous extracellular matrix in the large fiber bundles. Future studies of passive property measurement should aim for consistent bundle sizes and measuring diameters of two orthogonal axes of the muscle specimens.

O objetivo desse estudo foi verificar se a vibração mecânica aumenta a ativação eletromiográfica (EMG) de músculos do core durante o exercício de push-up isométrico. Participaram do estudo 13 homens saudáveis. As sessões experimentais consistiram na realização de uma repetição de push-up isométrico com angulação dos cotovelos a 90° até a exaustão voluntária. Em uma sessão, o push-up era realizado com as mãos sobre uma plataforma vibratória a uma frequência de 20Hz (V20). Na outra sessão a plataforma permanecia desligada durante a realização do exercício (V00). Avaliou-se a EMG dos músculos Reto Abdominal (RA) e Longuíssimo (LO). O Root Mean Square (RMS) do RA e do LO foi maior na V20 comparada à V00 (RA: p=0,002; g=0,6; LO: p=0,001; g=1,2), assim como a Frequência Mediana (FMED) (RA: p= 0,004; g=2; LO: p=0,001; g=2). A vibração mecânica alterou as respostas neuromusculares do core, visto que a EMG dos músculos analisados foi maior na sessão V20 comparada à sessão V00.

Although global demand for palm oil has been increasing, most activities in the oil palm plantations still rely heavily on manual labour, which includes fresh fruit bunch (FFB) harvesting and loose fruit (LF) collection. As a result, harvesters and/or collectors face ergonomic risks resulting in musculoskeletal disorder (MSD) due to awkward, extreme and repetitive posture during their daily work routines. Traditionally, indirect approaches were adopted to assess these risks using a survey or manual visual observations. In this study, a direct measurement approach was performed using Inertial Measurement Units, and surface Electromyography sensors. The instruments were attached to different body parts of the plantation workers to quantify their muscle activities and assess the ergonomics risks during FFB harvesting and LF collection. The results revealed that the workers generally displayed poor and discomfort posture in both activities. Biceps, multifidus and longissimus muscles were found to be heavily used during FFB harvesting. Longissimus, iliocostalis, and multifidus muscles were the most used muscles during LF collection. These findings can be beneficial in the design of various assistive tools which could improve workers' posture, reduce the risk of injury and MSD, and potentially improve their overall productivity and quality of life.

The longissimus (LO) and iliocostalis (IC) of adults consist of myofibers extending from the superolateral to the inferomedial side of the back and, because of the same course, they are fused in the thoracolumbar region. The LO also has a medial attachment to the long myofibers of the transversospinalis (TS) showing a course from the superomedial to the inferolateral side. However, there is apparently no information regarding when and how these similar longitudinal muscles differentiate from a cluster of dorsomedial myotome cells. We examined sagittal and horizontal sections of the trunks of 39 human embryos and fetuses (18–330 mm crown-rump length). At 6–7 weeks gestational age (GA), the surface aponeurosis appeared prior to and independent of the thoracolumbar fascia. At 6–9 weeks GA, the LO myofibers had a postero-inferior course, from the transverse process to the initial aponeurosis, whereas the TS myofibers had a postero-superior course, from a lateral extension of the intertransverse ligament to the aponeurosis. However, the IC consisted of supracostal longitudinal myofibers and was distant from the LO until 12 weeks GA. Because of the lack of ligamentous attachments and ribs, myofibers of the TS, LO, and IC took a similar inferior course in the lumbar region. When the early TS was represented by the transverso-aponeurotic muscle, consequently, the LO corresponded to the aponeuro-transversal muscle and was independent from the IC. The classical model of TS and LO development does not recognize the essential role of the aponeurosis identified here.

This study aimed to determine the effect of ultrasonication (US) and vacuum impregnation (VI) pretreatment techniques applied for the improvement of tenderness on the quality of beef ( Longissimus dorsi) traditionally marinated (TM) in onion juice by immersion. TM conditions were 1:5 meat to marinade ratio, final NaCl concentration of 9% (w/v), 4.3 °C and 24 h. US and VI pretreatments significantly ( P

Background Altered inter-joint coordination and reduced flexion-relaxation at end-range trunk flexion are common in people with low back pain. Inconsistencies in these behaviors, however, make assessment and treatment challenging for this population. Research question The study objective was to investigate patterns of regional lumbo-pelvic coordination and flexion-relaxation in adults with and without low back pain, during a bending task. Methods Adults with low back pain (n = 16) and a healthy group (n = 21) performed three trials of a bending task. Motion capture and surface electromyography systems measured joint kinematics (hip, lower and upper lumbar spine) and muscle activity (erector spinae longissimus, iliocostalis, and multifidus). Continuous relative phase analysis determined inter-joint coordination of the hip/lower lumbar and lower lumbar/upper lumbar joint pairs, during flexion and extension periods. Flexion-relaxation ratios using normalized surface electromyography data determined the extent of flexion-relaxation for each muscle, during each period. For inter-joint coordination, two-way repeated measure mixed ANOVAs calculated the effects of group (healthy/low back pain), period, and their interactions. Separate hierarchical linear models were constructed and tested relationships between flexion-relaxation ratios and our independent variables, group and muscle, while controlling for patient characteristics. Results The low back pain group had more out-of-phase coordination of the hip/lower lumbar joint pair compared to the healthy group (mean difference = 24.7°; 95 % confidence interval = 3.93–45.4), independent of movement period. No significant between group differences in lower lumbar/upper lumbar coordination were observed. The low back pain group demonstrated reduced flexion-relaxation of all muscles during full flexion (21.7 % reduction on average), with multifidus showing the least relaxation. Significance Regional differences in the lumbar spine and the possibility of subgroups with distinct movement pattern should be considered when analyzing coordination in people with low back pain. Multifidus showed the largest changes in flexion-relaxation and should be included when measuring this construct.

Objective The objective of this study was to evaluate the effect of dietary high-oleic soybean oil (HOS) on the growth performance, carcass traits, and meat quality of lambs. Materials and Methods Spring-born, weaned, Dorset-Suffolk wethers (n = 20; average initial BW of 41.3 kg) were fed at the Illinois State University farm. Individually housed wethers were blocked by BW in a randomized complete block design and fed 1 of 2 treatments with 10 replications per treatment for 84 d. Treatments included a corn silage–based finishing diet (control) and control + 0.5% high-oleic soybean oil. Lambs were weighed on 2 consecutive days every 14 d. Average weights were used to calculate ADG, DMI, and G:F. Following finishing, wethers were transported 463 km for humane slaughter and fabrication under USDA–Food Safety and Inspection Service inspection. Standard USDA carcass data (QG and YG) were recorded. Statistical analysis was performed using the MIXED procedure of SAS to obtain least squares means. Results and Discussion No differences were found for the growth performance measures of ADG (P = 1.0), DMI (P = 0.84), or G:F (P = 0.93). No differences were found for hot carcass weight (P = 0.941), cold carcass weight (P = 0.889), and DP (P = 0.931). Wethers fed HOS exhibited a decrease in a* color value of the longissimus at the 12th rib junction (P = 0.027), with no differences in L* (P = 0.760) or b* values (P = 0.347). Metmyoglobin (P = 0.917), deoxymyoglobin (P = 0.120), or oxymyoglobin (P = 0.077) percentage in the longissimus face at the 12th rib junction was not altered by treatment. Applications In this study, HOS inclusion did not affect standard growth or carcass characteristics in wethers. However, further evaluation into the decreased redness value of the loin eye in HOS lambs is warranted.

This study shows no difference in the backfat data collected on live and dead animals. In adjusted data, barrows had more backfat according to sonic and actual carcass measurement. There was a significantly (P

In order to obtain information on the quality characteristics and acceptability of meat from N'dama (YN) and Muturu (YM) breeds of cattle, the young bulls were slaughtered at about 11 months of age and their Longissimus dorsi (LD) and Psoars major (PM) muscles subjected to chemical evaluation of the raw meat as well as eating quality characteristics of the meat cooked for 10, 15 and 20 min. These were compared to meat from mature Sokoto Gudali (SG). Results showed that meat from YM and YN had similar moisture contents but differed significantly (P < 0.05) in fat contents. Meat from YM and YN bulls had higher moisture but lower fat contents compared to meat from SG bulls. The LD muscles had higher % fat in the three experimental groups than the PM muscles. Total protein and ash contents were similar for all samples but protein solubility was higher (P < 0.05) in YN young bulls compared to mature bulls. YN and YM had similar ultimate pH but these young bulls had lower ultimate pH than mature bulls (P < 0.05). Total pigment contents varied (P < 0.05) between breeds, maturity and muscles types with YM having higher myoglobin than YN, PM higher than LD and mature bulls more than young bulls. Sensory colour and odour of meat varied (P < 0.05) between samples with meat from mature SG bulls being rated lower than those from YM and YN bulls. After cooking for 10 and 15 min, all samples were acceptable but their tenderness varied between samples, with the young bulls meat being rated as (P< 0.05) more tender than mature bulls but on cooking for 20 min, judges could detect significant differences in juiciness, Ravour, tenderness and general acceptability of samples. Generally, meat from young bulls were adjudged more acceptable than meat from mature bulls. Key Words : Muturu, N'dama, Age, Psoars , Longissimus , Sokoto Gudali

Submitted 2020-07-24 | Accepted 2020-09-16 | Available 2020-12-01 https://doi.org/10.15414/afz.2020.23.mi-fpap.282-289 A common practice to improve meat quality is aging under controlled conditions, which results in improved tenderness, a key factor in the consumer acceptance of beef meat. Among other traits, the tenderness and the effect of ageing are also genetically determined. Therefore, a trial was performed to assess the effect of ageing in the progeny of young bulls included in the routine breeding program for Simmental breed in Slovenia. In the trial, 127 young bulls were included, and the shear force of grilled Longissimus thoracis muscle was measured fresh and after three weeks of ageing. There was a significant difference between the fresh and aged muscle in shear force, but growth and other carcass traits did not affect it as it was expected. We assume that after enlarging the number of animals, the data will be usable to be included in the genetic evaluation of the breeding program for Simmental breed in Slovenia. Keywords: Longissimus thoracis, beef, ageing, shear force References Carvalho, M. E. et al. (2014). Heat shock and structural proteins associated with meat tenderness in Nellore beef cattle, a Bos indicus breed. Meat Science, 96, 1318-1324. https://doi.org/10.1016/j.meatsci.2013.11.014 Dikeman, M. and Devine, C. (2014). Encyclopedia of Meat Sciences. Academic Press. Dikeman, M. E. et al. (2005). Phenotypic ranges and relationships among carcass and meat palatability traits for fourteen cattle breeds, and heritabilities and expected progeny differences for Warner-Bratzler shear force in three beef cattle breeds. Journal of Animal Science, 83, 2461-2467. https://doi.org/10.2527/2005.83102461x Florek, M. et al. (2007). Changes of physicochemical properties of bullocks and heifers meat during 14 days of ageing under vacuum. Polish Journal of Food and Nutrition Sciences, 57(3), 281–287. Hanzelkova, S. et al. (2011). The effect of breed, sex and aging time on tenderness of beef meat. Acta Veterinaria Brno, 80, 191-196. https://doi.org/10.2754/avb201180020191 Harper, G. S. (1999). Trends in skeletal muscle biology and the understanding of toughness in beef. Australian Journal of Agricultural Research, 50, 1105-1129. https://doi.org/10.1071/AR98191 Holloway, J. W. and Wu, J. (2019). Tenderness Intrinsic Character. In: Red Meat Science and Production. Springer, Singapore. https://doi.org/10.1007/978-981-13-7860-7_5 Koohmaraie, M. et al. (2002). Meat tenderness and muscle growth: Is there any relationship? Meat Science, 62, 345-352. https://doi.org/10.1016/S0309-1740(02)00127-4 Lawrence, T. E. et al. (2001). Evaluation of electric belt grill, forced-air convection oven, and electric broiler cookery methods for beef tenderness research. Meat Science, 58(3), 239–246. https://doi.org/10.1016/S0309-1740(00)00159-5 Miller, M. F. et al. (1995). Retail consumer acceptance of beef tenderized with calcium chloride. Journal of Animal Science, 73, 2308-2314. https://doi.org/10.2527/1995.7382308x Purslow, P. P. (2005). Intramuscular connective tissue and its role in meat quality. Meat Science, 70, 435-447. https://doi.org/10.1016/j.meatsci.2004.06.028 Sazili, A. Q. et al. (2004). The effect of altered growth rates on the calpain proteolytic system and meat tenderness in cattle. Meat Science, 66, 195-201. https://doi.org/10.1016/S0309-1740(03)00091-3 Shackelford, S. D., Koohmaraie, M. and Wheeler, T. L. (1995). Effects of slaughter age on meat tenderness and USDA carcass maturity scores of beef females. Journal of Animal Science, 73, 3304-3309. https://doi.org/10.2527/1995.73113304x Splan, R. K. et al. (2002). Estimates of parameters between direct and maternal genetic effects for weaning weight and direct genetic effects for carcass traits in crossbred cattle. Journal of Animal Science, 80(12), 3107-3111. https://doi.org/10.2527/2002.80123107x Wall, K. R. et al. (2019). Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks. Meat Science, 150, 141–148. https://doi.org/10.1016/j.meatsci.2018.11.009 Wulf, D. M. et al. (1996). Genetic influences on beef Longissimus palatability in Charolais- and Limousin-sired steers and heifers. Journal of Animal Science, 74, 2394-2405. https://doi.org/10.2527/1996.74102394x Yancey, J. W. S., Wharton, M. D. and Apple, J. K. (2011). Cookery method and end-point temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks. Meat Science, 88, 1–7. https://doi.org/10.1016/j.meatsci.2010.11.020 Zwambag, A. et al. (2013). Heritability of beef tenderness at different aging times and across breed comparisons. Canadian Journal of Animal Science, 93, 307312. https://doi.org/10.4141/CJAS2012-100

Objetivou-se avaliar a aceitação sensorial da carne do lombo de carneiros adultos não-castrados em relação à carne do lombo de cordeiros não castrados. Analisaram-se juntamente as diferenças químicas (umidade, extrato etéreo, proteína, gordura intramuscular e cinzas) e instrumentais (cor, pH, perda por cocção, força de cisalhamento e capacidade de retenção de água). Foram fornecidas amostras dessa carne a um painel de consumidores (n=46) e avaliados os atributos sensoriais de aroma, maciez, sabor e apreciação global. Foram encontradas diferenças estatísticas para concentração de proteínas, cinzas, intensidade de vermelho (a*) e tonalidade da cor (h*) (p0,05). A carne de carneiro analisada evidenciou uma apreciação sensorial muito próxima à carne de cordeiro.

Este trabalho foi realizado para avaliar a influência do método de embalagem (em bandeja envolta em papel filme ou a vácuo) sobre o pH, coloração, textura, oxidação lipídica e atividade antioxidante da carne bovina antes da maturação (dia 1) e maturada durante 3, 7 e 14 dias. As amostras de carne foram obtidas de 36 animais terminados em confinamento durante 84 dias. Após a coleta, Longissimus dorsi foi filetado em amostras de 2,5 cm embaladas em bandeja envoltas em papel filme ou a vácuo durante 3, 7 e 14 dias. Carnes embaladas a vácuo apresentaram pH mais baixo (P < 0.001). O tempo de maturação reduziu (P < 0,001) pH da carne em ambas as embalagens. As perdas por cocção foram maiores (P < 0,001) para as carnes embaladas a vácuo e foram reduzidas com o tempo de maturação. Os valores de L* não foram alterados (P > 0,05) pelas embalagens, mas foram reduzidos pela maturação. Os valores de a* não foram alterados (P > 0,05) pelas embalagens, mas foram aumentados pela maturação. A textura e oxidação lipídica não foram alteradas (P > 0,05) pelas embalagens, mas a textura melhorou com a maturação, enquanto que a oxidação lipídica aumentou. Os métodos de embalagens e os dias de maturação não tiveram efeito (P > 0,05) na atividade antioxidante da carne medida por três diferentes metodologias (ABTS, DPPH e FRAP).

The aim of this research was to evaluate relationships between the PORCUS classification system and factors affecting boar taint in pork. Intact male pork carcasses (n = 176) were randomly selected in a South African commercial abattoir from three PORCUS carcass classification groups (P, O and R) and samples from their Longissimus lumborum (LL) were obtained at 24 hours post mortem. Correlations between carcass weight, backfat depth, intramuscular fat percentage and subcutaneous fat androstenone concentrations were estimated. A sub-sample of O carcasses (n = 12) with high levels of androstenone levels were used to determine the influence of pan-frying, oven-roasting and sous vide cooking methods on meat proximate composition and fat androstenone concentration. Although O carcasses were heaviest, backfat depth increased over the carcass classifications. Intramuscular fat percentages were lowest in O carcasses, and crude protein percentages were higher in O compared with R carcasses. The correlation between percentages of backfat depth and LL intramuscular fat was insignificant.No differences were observed between classifications in androstenone concentration, which had a weak positive correlation with carcass weight. All cooked samples exceeded the established sensory threshold for androstenone (>0.45 μg/g). Cooking methods were ineffective in decreasing the potential for consumers to experience boar taint. Therefore, alternative processing methods should be considered for these carcasses. In addition, the PORCUS classification system cannot be used reliably to estimate the intramuscular fat content or androstenone concentration of a carcass. These findings are interpreted to suggest a revision of the application of the current classification system is required. Keywords: androstenone-related boar taint, backfat, carcass, longissimus, pork

Ergonomics 63, 1-14 (2020). doi:10.1080/00140139.2020.1740333, Published by London [u.a.] Taylor & Francis

In this study, sows were fed 200 (LD), 800 (ND) and 3200 (HD) IU of vitamin D3/kg basal diet during pregnancy (from 41 d to birth), respectively. All their offspring pigs were fed the same vitamin D3 replete die. At 150 days of age, a total of 18 offspring pigs (six offspring pigs per maternal diet group, sex balance) were weighed and slaughtered to investigate effects of maternal vitamin D3 during pregnancy on fatty acids synthase (FASN) and hormone-sensitive lipase (LIPE) expression in offspring pigs. The results showed that LD offspring pigs had higher FASN mRNA expression and the ratio of FASN/LIPE mRNA expression in subcutaneous adipose tissue, as well as higher LIPE mRNA expression of longissimus dorsal muscle, whereas, had lower the ratio of FASN/LIPE mRNA expression in longissimus dorsal muscle compared with ND or HD offspring pigs, respectively. Meanwhile, LD offspring pigs had higher carcass fat, average backfat thickness (ABFT), serum insulin and leptin levels, lower intramuscular fat (IMF), serum free fatty acid and triglycerol levels compared with ND or HD offspring pigs. In addition, the ratio of FASN/LIPE mRNA expression was negatively correlated with IMF content, and positively correlated to carcass fat content and ABFT in offspring pigs. Meanwhile, FASN mRNA expression was positively correlated with carcass fat content, while negatively correlated with ABFT in offspring pigs. These results suggested that maternal vitamin D3 affected fat accumulation and meat quality by regulating FASN and LIPE mRNA expression in offspring pigs.

The locomotor muscle morphology of diving mammals yields insights into how they utilize their environment and partition resources. This study examined a primary locomotor muscle, the longissimus, in three closely related, similarly sized pelagic delphinids (n = 7-9 adults of each species) that exhibit different habitat and depth preferences. The Atlantic spotted dolphin (Stenella frontalis) is a relatively shallow diver, inhabiting continental shelf waters; the striped (Stenella coeruleoalba) and short-beaked common (Delphinus delphis) dolphins are sympatric, deep-water species that dive to different depths. Based upon comparative data from other divers, it was hypothesized that the locomotor muscle of the deepest-diving S. coeruleoalba would exhibit a higher percentage of slow oxidative fibers, larger fiber diameters, a higher myoglobin concentration [Mb], and a lower mitochondrial density than that of the shallow-diving S. frontalis, and that the muscle of D. delphis would display intermediate values for these features. As expected, the locomotor muscle of S. coeruleoalba exhibited a significantly higher proportion of slow (57.3 ± 3.9%), oxidative (51.7 ± 2.5%) fibers and higher [Mb] (8.2 ± 0.7 g/100 g muscle) than that of S. frontalis (41.3 ± 3.9%, 31.0 ± 3.2%, 4.7 ± 0.05 g/100 g muscle, respectively). There were no differences in fiber size or mitochondrial density among these species. Like other deep divers, S. coeruleoalba displayed locomotor muscle features that enhance oxygen storage capacity and metabolic efficiency but did not display features that limit aerobic capacity. These results suggest a previously undescribed muscle design for an active, small-bodied, deep-diving cetacean. HIGHLIGHTS: The locomotor muscle features displayed by the striped dolphin, which are unique among deep divers, enhance oxygen stores but do not limit aerobic capacity. This novel muscle design may facilitate the active lifestyle of this small-bodied deep diver.

STUDY DESIGN A cross-sectional comparative study. OBJECTIVE The present study aimed to investigate the relationship between the FR phenomenon asymmetry of lumbar muscles and trunk lateral range of motion (ROM) asymmetry in nonspecific chronic low back pain (NSCLBP) patients. SUMMARY OF BACKGROUND DATA Imbalance in trunk muscle activation between right and left sides can induce pain by loading the spine incorrectly, especially in patients with NSCLBP. A previous study reported a greater asymmetry in the FR phenomenon of the erector spinae in NSCLBP patients than in asymptomatic participants (APs). Imbalance of muscle properties, such as trunk ROM, has been suggested as a possible cause of this observed asymmetry. METHODS Twenty-eight NSCLBP patients and 22 AP performed 3 standing maximal trunk flexions. Surface electromyography was recorded bilaterally for erector spinae longissimus and lumbar multifidus. A FR ratio was calculated for each muscle. The fingertip-to-thigh test was performed to assess trunk lateral ROM. Each parameter's asymmetry was calculated as the absolute difference between right and left sides. RESULTS NSCLBP patients present a significantly lower trunk lateral ROM than AP. FR ratio asymmetry of the erector spinae was significantly greater in NSCLBP patients than in AP (P

The aim of the study was to compare the quality of rabbit meat depending on the type of feed used. The animals were divided into 5 groups of 10 individuals and were fed ad libitum with feed for 55 days. The control group was fed with the addition of sunflower oil (4%), the feed of group FO was enriched with 4% odourless fish oil (FO), the feed of group FOLyc was enriched with 4% FO and 15 ppm lycopene (Lyc), the feed of group ROSe was enriched with 4% FO and selenized yeast (SeY) and the feed of group FOLycSe contained 4% FO, 15 ppm Lyc and SeY. The obtained results showed that the enrichment of feed with fish oil resulted in an increase in the longissimus muscle mass by 7.3%. The feed supplementation with fish oil was beneficial in terms of nutrition due to the increase in the content of polyunsaturated fatty acids. Fat oxidation level, measured in the malondialdehyde test, indicated that the highest level was observed in muscles of rabbits fed diets enriched with only FO. The use of odourless FO in feed adversely affected the sensory quality of meat by increasing the intensity of negative notes like rancid.

The aim of this study was to evaluate the performance and carcass and meat quality of sheep in an intensive production system with and without artificial shade available. Twenty Santa Inês × Dorper crossbred lambs were allotted to two collective stalls, one of which was covered with a black polypropylene shade net with 80% light interception, providing 2.5 m2 shade animal-1. Performance was evaluated by measuring initial weight, final weight, carcass yield, average daily weight gain, and total weight gain. Carcass and meat traits were evaluated based on the variables of fatness, conformation, loin-eye area, subcutaneous fat thickness, marbling, texture, pH, temperature, and color. Performance and carcass and meat traits were similar between the animals reared in stalls with and without shade available. The groups with and without access to shade showed initial weights of 26.52 and 25.37 kg, final weights of 35.59 and 34.76 kg, carcass yields of 45.73 and 45.50%, loin-eye areas of 14 .11 and 13.61 cm2, and marbling scores of 4.78 and 4.44, respectively. Subcutaneous fat thickness (2.02 cm), texture (3.67), and fatness (2) values were equal for both groups. Based on the results, artificial shading did not affect the performance or carcass and meat quality of the sheep. RESUMO Objetivou-se avaliar o desempenho, qualidade de carcaça e carne de ovinos em sistema intensivo de produção, com e sem disponibilidade de sombra artificial. Foram utilizados 20 cordeiros mestiços Santa Inês x Dorper, distribuídos em duas baias coletivas, onde em uma das baias foi implantado o sombrite de malha de polipropileno, na coloração preta, com 80% de interceptação luminosa, respeitando 2,5m2 de sombra. animal-1. No desempenho foi avaliado o peso inicial, peso final, rendimento de carcaça, ganho de peso médio diário e ganho de peso total. Para as características de carcaça e carne, foram observados o acabamento, conformação, área de olho de lombo, espessura de gordura subcutânea, marmoreio, textura, pH, temperatura e coloração. Foram observados valores semelhantes de desempenho e características de carcaça e carne entre os animais criados em baias com e sem acesso ao sombreamento. O peso inicial foi de 26,52 kg e 25,37 kg, peso final de 35,59 kg e 34,76 kg, com rendimento de carcaça de 45,73% e 45,50%, área de olho de lombo de 14,11 cm2 e 13,61 cm2, marmoreio de 4,78 e 4,44 para os animais com e sem sombreamento, respectivamente. Os valores de espessura de gordura subcutânea (2,02 cm), textura (3,67) e acabamento (2) foram iguais para ambos os grupos de animais. Pelos resultados obtidos, considera-se que o sombreamento artificial não interferiu no desempenho e qualidade de carcaça e carne ovina.

BACKGROUND: Animal handling practices are one of the factors majorly affecting animal metabolism prior to slaughter. This phenomenon increases the occurrence of meat quality defects such as dark cutting-beef, causing high economical losses in the meat industry. Under this framework, the assessment of apoptosis onset in post mortem muscle was proposed as a novel approach to reveal biochemical characteristics in several Spanish bovine breeds (Asturiana de los Valles, Retinta and Rubia Gallega) managed under different production systems (intensive versus semi-extensive) and transport/lairage conditions (mixing versus not mixing with unfamiliar animals). To do so, the activities of initiator caspase 9 and executioner caspases 3/7 were determined in Longissimus thoracis et lumborum muscle at three early post mortem times (2, 8, and 24 h). RESULTS: Breed effect and transport/lairage conditions were the most relevant factors that influenced both caspase activities over post mortem time, showing Rubia Gallega breed a completely different behavior compared to Asturiana de los Valles and Retinta breeds. Moreover, it is postulated that apoptosis cascade is initiated via the activation of caspase 9 under hypoxic or metabolic stress followed by the activation of executioner caspases 3/7. CONCLUSIONS: Assessment of apoptosis on post mortem muscle can be a novel approach to study the influence of animal handling on muscle metabolism and post mortem cell death and its consequences on meat quality traits., Claudia Fuente-Garcia thanks the Department of Economic Development & Infrastructures of the Basque Government for the doctoral fellowship. This work was funded by the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (RTA2014-00034-C04), Agencia Estatal de Investigación (RTI2018-096162-R-C22) and FEDER funds.

Sjoberg, M, Eiken, O, Norrbrand, L, Berg, HE, and Gutierrez-Farewik, EM. Lumbar loads and muscle activity during flywheel and barbell leg exercises. J Strength Cond Res XX(X): 000-000, 2021-It is anticipated that flywheel-based leg resistance exercise will be implemented in future long-duration space missions, to counter deconditioning of weight-bearing bones and postural muscles. The aim was to examine low back loads and muscle engagements during flywheel leg press (FWLP) and flywheel squat (FWS) and, for comparisons, free-weight barbell back squat (BBS). Eight resistance-trained subjects performed 8 repetition maximums of FWLP, FWS, and BBS. Motion analysis and inverse dynamics-based musculoskeletal modeling were used to compute joint loads and muscle forces. Muscle activities were measured with electromyography (EMG). At the L4-L5 level, peak vertebral compression force was similarly high in all exercise modes, whereas peak vertebral posteroanterior shear force was greater (p < 0.05) in FWLP and BBS than in FWS. Among the back-extensor muscles, the erector spinae longissimus exerted the greatest peak force, with no difference between exercises. Peak force in the lumbar multifidus was lower (p < 0.05) during FWLP than during FWS and BBS. Peak EMG activity in the lumbar extensor muscles ranged between 31 and 122% of maximal voluntary isometric contraction across muscles and exercise modes, with the greatest levels in the lumbar multifidus. The vertebral compression forces and muscle activations during the flywheel exercises were sufficiently high to presume that when implementing such exercise in space countermeasure regimens, they may be capable of preventing muscle atrophy and vertebral demineralization in the lumbar region.