#dairy microbiology

[juniperpublishers-jdvs]

Enteritis: Still a Problem in Dairy Calves

Abstract

The neonatal phase of calves is a phase that needs extra care due to newborns’ vulnerability. Enteritis - an inflammation of the intestinal mucosa, resulting mainly in diarrhea - stands out among the conditions that affect animals in this period. Enteritis are responsible for huge losses in cattle breeding, especially in the early stages of rearing. Besides the losses caused by mortality, there are also expenses with veterinarians, treatments and decreased performance of the animal throughout its productive life. The present study aimed to perform a review of diarrhea in newborn calves.

Keywords: Neonatal diarrhea; Infectious agents; Dairy cattle

Abbrevations: ETEC: E. coli enterotoxigenic; EHEC: E. coli enterohemorragic; BVDV: Bovine Viral Diarrhea Virus

Introduction

The neonatal period in cattle - that goes from birth to 28 days of age - is especially important from a health point of view, since approximately 75% of losses in young calves occur in this phase [1], and the first week of life is considered the most critical phase, with 50% of losses. Therefore, maintaining the health of calves is highly related to the hygiene of the place where they live, as they are extremely sensitive to environmental pathogens [2]. Lorenz [3] report that there are several measures to maintain calf health from birth to weaning, including the provision of good quality colostrum in adequate quantity in the first hours after birth and the need to emphasize the prevention of diseases of the gastrointestinal tract and respiratory system. Among the main conditions that cause loss in the early stages of calves development are pneumonia, malformations, central nervous system diseases, and enteritis [4]. Enteritis is clinically mainly manifested by diarrhea and stands out due to its high mortality rate [2,3,5,6], since it is commonly difficult to recover because it is almost always accompanied by malnutrition [7].

Diarrhea is a complex multifactorial disease involving animal, environmental, nutritional, and infectious agents and it is a major cause of mortality, morbidity, and economic loss in cattle worldwide [8], because the treatment of affected calves is slow and impacts on growth, weight gain to weaning and loss of genetic potential of recovered animals [9]. Due its clinical and economic importance and due the preventive measures are often neglected, it is necessary an approach on this subject, to broaden the knowledge and to promote a better conduct regarding the prevention, diagnosis and treatment of the affected animals. Therefore, the present study aimed to review diarrhea in newborn calves.

Diarrhea in Newborn Ruminants

Newborn calf diarrhea is a disease of great impact on the economic viability of cattle herds worldwide [10] (Table 1). The economic impact caused by this condition is significant, although many new intervention strategies, such as vaccine development drug development and herd management, have been developed and implemented to minimize it [2]. In this sense, the veterinarian needs to assess the status of immunoglobulins in calves, feeding, shelter, environmental disinfection, hygiene and sanitary management, to prevent neonatal deaths caused by the disease [11]. The processes involved in the pathophysiology of diarrhea are related to intestinal secretion/ hypersecretion, nutrient bad absorption and digestion, osmolarity, abnormal intestinal motility, increased hydrostatic pressure, and gastrointestinal inflammation [12-21], which may occur singly or, more commonly, by the combination of two or more factors of these mechanisms [22,23].

Secretory diarrheas occur due to abnormal stimuli to the intestinal mucosa crypts that may be caused by the action of enterotoxins and/ or the action of inflammation mediators such as prostaglandins, causing an imbalance in physiological processes, like secretion and intestinal resorption, with consequent diarrhea [24]. Diarrhea is typically profuse without blood or effort, and signs in affected calves include depression, weakness, and sometimes shock and death secondary to hypovolemia and mild acidemia [25]. The difference in osmolarity with increased concentration of solutes within the intestinal lumen, promotes greater absorption of water by the lumen, thus resulting in dehydration of the animal. Osmotic particles include poorly digested disaccharides and increased levels of D-lactate from bacterial fermentation of unabsorbed nutrients entering the colon. Reduced intestinal transit time can lead to poor digestion and malabsorption due to inadequate time for digestion and absorption of ingested food, impaired fluid resorption has a major impact on fluid balance [23].

When a calf has diarrhea, there is a huge loss of fluids and electrolytes from its body. Thus, the consequent dehydration and the appearance of metabolic acidosis are the main causes of death of these animals [26]. This happens partly because the evaluation of the animal is generally based only on clinical examination, and a more detailed approach to assessing the degree of electrolyte disturbance and acidosis through blood gas analysis is lacking or not [27]. Although this condition being common in rural properties, treatment is usually inadequate and / or insufficient, because the administration of antibiotics and anti-inflammatory drugs do not correct the hydroelectrolytic disorders and acid-base [28]. Therefore, in order for the recovering of the animal, these parameters must be measured and corrected quickly, enabling the return to homeostasis. The high frequency and persistence of calf neonatal diarrhea has attracted the interest of many researchers. The multifactorial etiology (bacteria, viruses and protozoa) influenced by nutritional and environmental factors, as well as difficulties in the precise diagnosis of the agent and the failure of treatment has required the adoption of prophylactic measures, such as cow hygiene, management and vaccination [8].

Diarrhea Infectious Agents

Diarrhea is a condition of complex multifactorial etiology, influenced by infectious, nutritional and environmental factors, as well as improper management practices. Causes include toxins, bacteria, protozoa, viruses, and management / environmental factors such as overfeeding, low temperature, poor hygiene, colostrum deprivation, and individual susceptibility of the animal [8]. Numerous infectious agents have been implicated in diarrhea of calves, such as Escherichia coli, Salmonella spp., Cryptosporidium spp., Rotavirus and coronavirus. Coinfection is commonly seen in diarrheal calves, although a single primary pathogen may be the cause in some cases. The non-infectious causes of origin are related to improper management and poor hygiene of the environment in which the animals are placed. The incidence of the disease may vary according to the geographical location of the farms, farm management practices and herd size [2]. Rotaviruses, coronaviruses and cryptosporides, the most commonly recognized enteric pathogens of calves, all produce intestinal villi atrophy, intestinal bacterial overgrowth, malabsorption, and osmotic diarrhea [25].

In general, infections caused by viruses and protozoans tend to damage the intestinal mucosa promoting alteration in intestinal absorption due to damage to intestinal cells, compromising the normal absorption of nutrients, fluids and electrolytes, without alteration in intestinal secretion [22]. Rotaviruses are the most common cause of diarrhea in newborn calves and are often involved in co-infections with other agents [11,23,25]. Clinical signs usually appear 1 to 3 days after infection lasting 5 to 9 days [23]. High environmental contamination, herds with high numbers of animals and management that favors the transmission of the agent, associated with an inexpressive immunization rate, provide favorable conditions for the spread of rotavirus in dairy herds in Brazil, justifying the prevalence and difficulty to control the infection and the spread of the virus [28]. The incidence of many etiological agents varies with the calf’s age (Table 2) and this is useful for establishing the probability of a particular agent being involved and it is generally impossible to establish a definitive field diagnosis [11].

Diarrhea may result from hypersecretion or decreased absorption. Enteropathogenic strains of E. coli are occasionally causing diarrhea in calves [29]. Enterotoxigenic E. coli, Salmonella spp, Campylobacter spp. and rotavirus cause diarrhea by secreting enterotoxins that stimulate increased intestinal secretions, while protozoa and enteric viruses cause epithelial destruction of the absorptive cell villi. Enterotoxigenic E. coli produces profuse watery diarrhea, mainly in calves older than 4 days of age and occasionally in older calves. The F5 antigen may produce a mild clinical syndrome characterized by diarrhea, dehydration and weakness in calves from 1 to 4 days of age with rapid course and may progress from healthy to decubitus and death from 6 to 12 hours [11]. Salmonella spp. is an important causative agent of diarrhea and septicemia in dairy calves and the depression caused in the animal is probably due in part to endotoxemia, not just dehydration and acidosis. Campylobacter jejuni and Campylobacter fecalis are believed to be of minor importance in calves and lambs [11].

Cryptosporidium is cited as the main agent of diarrhea in calves, not only as an opportunistic agent, but also as a primary agent. Preventive measures should be taken related to the management of cows at the time of giving birth, avoiding the agglomeration of animals and environmental contamination to reduce economic losses, and to avoid the risks to public health arising from infection [24]. The recognition of enteropathogens guides the adoption of effective prevention and control measures, besides alerting to public health reflexes, due to the zoonotic potential of several of these enteric pathogens [29,30].

Treatment

Physical examination of the diarrheal calf comprises the first step in establishing the therapeutic approach, requiring the determination of the presence of any intercurrent disease. Treatment of simple cases depends on the estimative of dehydration (Table 3), severity of acidosis, likelihood of concomitant infection, presence or absence of hypothermia and hypoglycemia [11]. The most common causes of death are dehydration and acidosis. Blood gas analysis will accurately determine the degree of metabolic acidosis [29] (Table 4). Therefore, the immediate goal in treating depressed calves is to restore them to physiological systemic status. The estimated severity of dehydration can be combined with estimates of diarrhea loss and maintenance of essential functions to manage total daily fluid requirement [11,29].

Abbreviations: pCO2, carbon dioxide pressure; pO2, oxygen pressure; HCO3-, plasma bicarbonate concentration; TCO2, total carbon dioxide in plasma; BE, base excess in the blood; StB, standard bicarbonate blood concentration; SatO2, blood oxygen saturation. Fonte: Lisbôa et al. [31]. Replacement may be administered intravenously or orally, reminding that for the latter one should be increased by 60 to 80% for partial fluid absorption [11,29]. If performed early in the disease, oral replacement can be highly effective and inexpensive. In animals with severely impaired intestinal motility, the intravenous way may be more effective in correcting hydroelectrolytic imbalances than oral administration [23]. Success of therapy is monitored based on clinical signs of calf and restoration of urination [11]. Another point to consider in chronically diarrheal calf is the need for nutritional support. When a samll quantity of milk or solid food is ingested, energyrich oral electrolytes may be used to maintain the body condition of the animal. Stop giving milk can reduce the severity of diarrhea and depression in severe diarrhea, because malabsorption exacerbates diarrhea by the osmotic effect of unabsorbed milk nutrients and also promotes bacterial proliferation and possibly poor fermentation generating organic acids. However, stop giving milk reduces weight gain [11].

Antibiotic use is frequent in the treatment of diarrhea, although few agents respond to antimicrobials, viral and parasitic agents are not directly sensitive to antibiotics. Their indiscriminate use promotes the selection of resistant strains and complicates future therapeutic efforts. However, they can attenuate clinical disease, decrease the release of pathogens to the environment and animal mortality [11,29]. Some treatment protocols include the use of anti-inflammatory drugs to help reduce the secretory effects of some agents [11]. The use of non-steroidal anti-inflammatory drugs (NSAIDs) should be restricted in dehydrated animals and administered only when the patient is sufficiently hydrated [23]. The use of probiotics, oligosaccharides and intestinal protectors is also cited, and the use of gastrointestinal motility modifiers is contraindicated, as the reduction in motility will lead to the accumulation of bacteria and pathogenic toxins [29].

Prevention

The principles of prevention are based on ensuring adequate colostral intake, specific help and nonspecific immunity, reduction of the possibility of introduction / dissemination of infectious agents [11]. Colostrum is important in preventing morbidity and mortality of diarrheal calves. Colostral antibody is responsible for the low incidence of rotavirus infections in calves under 4 days of age. Vaccination of pregnant cows is important to increase colostral immunity. Colostrum privation, lack of maternal instinct, and early separation of cow and calf are major causes of failure to transfer immunity in dairy calves [11]. Prophylactic measures include separating calves from each other with enough space to prevent contact and infection through contaminated feces and urine. All feeding facilities and equipment (buckets and bottles) must be maintained with strict hygiene conditions. There is not much difference between the patterns of disease development and the prevention of calf diarrhea according to each etiological agent. Knowledge of the causal pathogen (s) is important to accurately avaliate the current status of the affected property and to develop new interventions [2].

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[script-a-world]

Submitted via Google Form:

My world's main agriculture is farming but I'm wondering if that's truly viable in terrain that's not ideal for growing stuff. Though I am certainly having the world be advanced enough to have greenhouses and so on but nothing too fancy other than some rudimentary GMO. With greenhouses, I assume the majority of land could possibly be used - including desert/polar regions. Just as long as they can transport all their needed supplies.

Ebonwing: If so much of your terrain is unsuited to farming that they’d have to build greenhouses everywhere, why would the main agriculture be farming? In areas where farming crops isn’t feasible, people have traditionally found other ways of feeding themselves, often by having animal herds and maintaining diets based on meat and dairy.

Tex: Arable land depends on soil fertility. While it’s true that this is climate-dependent, there are, for example, plants that grow in both the Arctic and the desert. There is currently an interest in some farmers adopting no-till farming due to more research being conducted on soil microbiology (Nature portfolio).

Successful agriculture is heavily dependent upon the health of the soil and the greater biome. Greenhouses are a popular concept for alleviated perceived issues with the production of crops, but also have issues with decreased microbial diversity, something that plants need in order to be healthy (Legein et al.). Accordingly, this microbial diversity has a perceptible impact on human health (PDF Samiran &  van der Heijden).

Genetic engineering is a new field and has only recently been involved in agriculture, with selective breeding of animals and plants the predominant method of cultivating desired characteristics the typical preference of farmers, when they have not opted for domestication.

What are your world’s main goals for agricultural production? How many people are they feeding, how many animals are they feeding, and what is the general density of these populations? What does an ideal diet look like? Is the food mostly equivalent in quality and accessibility across all social strata, or are there visible disparities? What are their major obstacles in reaching these goals? Agriculture does have a side effect on the environment, particularly with the use of tilling and chemical applications - the natural biome is altered, and sometimes permanently. When over-used and improperly maintained, it can create inhospitable environments (Wikipedia).

Further Reading

Lee, Sang-Moo, et al. "Disruption of Firmicutes and Actinobacteria abundance in tomato rhizosphere causes the incidence of bacterial wilt disease." The ISME journal 15.1 (2021): 330-347.

PDF Chen, Tao, et al. "A plant genetic network for preventing dysbiosis in the phyllosphere." Nature 580.7805 (2020): 653-657.

PDF Gu, Shaohua, et al. "Competition for iron drives phytopathogen control by natural rhizosphere microbiomes." Nature Microbiology 5.8 (2020): 1002-1010.

PDF Wolinska, Katarzyna W., et al. "Tryptophan metabolism and bacterial commensals prevent fungal dysbiosis in Arabidopsis roots." Proceedings of the National Academy of Sciences 118.49 (2021): e2111521118.

PDF Wei, Zhong, et al. "Initial soil microbiome composition and functioning predetermine future plant health." Science advances 5.9 (2019): eaaw0759.

Licorice: “Agriculture” derives from the Latin for “cultivation of fields”; “ager” is a field, and an ”agricola” is a farmer. So agriculture = farming. Agriculture is defined as “the practice or work of farming” by the Cambridge Online Dictionary; other dictionaries give a similar definition. 

The first time I read your query, I thought you meant your world was one where little or none of the terrain was suitable for growing stuff. However, on a second reading, it seems your question is more along the lines of “how do the inhabitants of marginal land produce their food”? If that’s the case, then it sounds to me as if your world is a lot like Earth. 

Human beings have settled in just about every environment on earth, adapting their lifestyles and diets to the local conditions. Some regions of earth have traditionally produced an abundance of food and been well suited to farming; others have not, and in those cases the indigenous people have generally relied on hunting and gathering for their food. Some places, like the Welsh Hills or the slopes of the Alps, are more suited to animal husbandry than to the cultivation of crops. And, of course, there was a time when the different regions and human societies of Earth each had their own unique food crops. 

There’s been a lot of interest in greenhouse farming in the Arctic, but as far as I know it remains small-scale and somewhat experimental. That could change.

https://www.arcticwwf.org/the-circle/stories/bringing-leafy-greens-to-northern-sweden/

And of course the inhabitants of your world will be trading with each other. Regions that produce a lot of fish will salt it and trade it with regions that produce a lot of wine or spices. Tea can be exchanged for gold. Maybe potatoes are abundant but wheat is a luxury? And so on; it’s up to you to decide what your world’s most precious food commodities are.. 

[thejoyofseax]

you mentioned you have a theory about british cheese, and i have to say, i'm deeply curious.

It's not a particularly complex theory. In essence: through the later medieval era and into the early modern in Britain, cheese was not a favoured food. It was what you ate with food, or when there was nothing else to eat (and this attitude is reflected in US foodways today; those attitudes came across with English people of the time). Whereas in other areas of Europe, and in Ireland in particular, cheese was regarded as very definitely food. In Irish history, there's a term best translated as "white-meats" which refers to dairy products in general; they were valued at least as much if not more than meat itself.

It takes time to work out how your local cheese works, and it's intensely variable, the more so in the absence of sterile or easily seal containers. Cheese made a few kilometres down the river, or in the next valley over, can be very different indeed because the local microbiological culture is very varied. The necessary microbiomes for some cheeses take hundreds of years to really develop.

And Britain has had successive waves of invasions which, as distinct from other places (particularly Ireland) where only the rulers were replaced, involved new populations arriving. Not so much the Romans, but the Anglo-Saxons and all their ilk, and then the Normans. In each of these waves, local cheesemaking knowledge was probably lost, and the new people had to start over with cheese that was not from local knowledge in their new place, nor from local knowledge in the place they came from - because that didn't apply any more.

Meantime, Ireland had changes of rulership every so often, but mostly the farming - and cheese-making - populations just stayed where they were, using dairy as they had for centuries, and by the time the Vikings and then the Normans arrived, probably millenia.

So British cheese was just not great, and Irish cheese, we assume, was fantastic stuff. Right up, perhaps, to the ealy 20th century, when modernisation, scientificism, and a huge focus in dairy on butter for export almost killed off the Irish cheese industry. We're starting to fix that, but there's really only about 50 years of farm-level varied cheesemaking in Ireland as yet. Given that some of that cheese is superb, I'm looking forward to what starts to be produced in the next few decades.

[flyonthewallmedstudent]

Brucellosis

Case Report

a 45M goat herder in Malaysia develops 3 weeks of fevers, lethargy, night sweats and headache

history revealed he drank unpasteurised milk from said goats, which he also sold to consumers

blood cultures were negative and he tested negative for more common tropical diseases such as malaria, dengue, typhus and lepto

eventually he tested positive for brucella serology, unfortunately about 80 people also developed brucellosis from drinking milk from his farm, and a few lab staff also picked it up from handling their blood samples

consider this differential in PUO

Microbiology

causative organism: Brucella melitensis

gram negative coccobacillus, facultative intracellular

hardy bacteria that can survive prolonged periods in meat/dairy products unless pasteurised/cooked as well as dust & surfaces

picked up in the intestinal submucosa on ingestion and transported by macropahges to lymphoid tissue

it then has the possibility of spreading haematogenously in the liver, spleen, joints etc. causing systemic or localized infection

Transmission

zoonoses (animal associated)

in particular: feral pigs, so hunters are often at increased risk (due to handling the carcasses), but also cattle, sheep, goat and dogs

outbreaks often associated with consumption of unpasteurized milk from infected animals

Epidemiology

global and notifiable disease in most countries

endemic to Mediterraena, South America and the indian subcontinent

in Australia - largely QLD and NT, but now NSW

Increased risk groups (i.e. what to ask on history and what clues on history to consider for brucellosis)

regular contact with animals (herders, abbatoir workers, vets - there are case reports of lab workers who pick up brucellosis etc)

people who ingest unpasteurized dairy/milk, or the undercooked meat of infected animals

History

first described by another European white man, Dr. George Cleghorn, British Army Surgeon in minorca in 1751 on the island of Malta following the Crimean war

it was named for another British white man, Sir David Bruce who led a commission into a fever outbreak among the army in Malta before they found the organism causing the disease (Sir Themistocles Zammit identified that goats transmit it in milk)

Sir bruce also discovered that trypanosoma brucei (also named for him) was the microbe responsible for animal trypanosomiasis/sleeping sickness. incidentally, he was born in Melbourne Australia

trivia with the Crimean war - was ironically a war fought between Russia and the UK + it's Western Allies and the empire that preceded Turkey (Ottoman)

Today the Crimean war is more well known for producing Florence Nightingale, founder of modern nursing and yay, finally a woman in random medical history that hardly is related to brucellosis.

Clinical features

PUO - cyclical fevers, fatigue, headache, insomnia, myalgias/arthralgias, weight loss, anorexia (fairly non specific, but also systemic)

incubation times can be long, which can be deceptive, reportedly up to 50 yrs from first exposure

otherwise, most cases it ranges from 3 days to several week, on average, expect 2-4

sometimes: hepatosplenomegaly

critical on history to clarify travel/living situation or contacts and consumption of unpasteurised dairy or undercooked meat

localized disease also possible, depending on organs involved

up to 40% will report peripheral arthritis, sacroillitis and spondylititis (kinda sounds like ank spa), at worst can cause osteomyelitis and septic arthritis

endocraditis is a rare but serious complication, with a 5% mortality rate, outside of this it's rarely fatal

if the lungs are affected, cough and SOB can occur but hte CXR will be lcear

GBS has been reported to occur following infection

hepatic abscess and granulmoa in a few

also possible: epididymoorchitis and skin manifestations like erythema nodosum

ocular changes like uveitis, cataracts etc.

it really feels rheum flavoured.

Investigations

hints on basic bloods - neutropaenia and anaemia, thromobcytopaenia in the case of hepatosplenomegaly or ITP

raised ESR and CRP, ALP and LDH

elevated LFTs in hepatomegaly

but diagnosis: blood cultures --> can take weeks as slow growing (due to aerosol transmission, must be handled in a biohazard hood as with the case report)

key really: serology is the most commonly used tool

PCR can also be used, including 16S

tissue also an option depending on organ affected

Management:

atypical cover: azith and doxy

several weeks of treatment usually - i.e. if uncomplicated, doxy for 6 weeks (however relapses are common on monotherapy, up to 40%), often rifampicin 600 mg daily for 6/52 is also added or gentamicin

where doxy can't be used, bactrim is the alternative

Sources

CDC guideilnes

WHO guidelines

ETG - behind a paywall, if your institution covers it, uptodate is gold standard, that said, plenty of free resources that provide a great start

Wikipaedia

Statpearls

Case report (There's actually a lot of background pathophysio, investigations and treatment listed in case reports and many are free)

[amypihcs]

Uni Sketchdump pt 2

HELLO! Since i passed microbiology, here the micro-sketchdump

Listen, it's not my fault. It's the prof who said biofilm. and it was monday. morning.

Terrible and vague studies of our boys

And my first attempt at lestrade.

We were talking of cellular wall in bacteria and yep, i was thinking to chains

And then to tea.

This is an old meme from my old university. A stupid answer i gave once.

And i'm RIDICULOUSLY proud of this retired holmes washing dishes. Geni is the italian for both genes and geniuses. So here you have a genius housekeeping instead of like... the most essential genes in a cell.

And that little spore needed a fancy roman tunic.

And i tend to be sleepy on monday morning

VERY sleepy.

And lestrade being perplexed at cell growth.

While Holmes hopes tobacco is NOT finishing. That would be bad.

But man likes growing cells!

And his cell culture works!

Mycroft and watson discussing how Holmes is not in fact an autothrophic organism.

These are too from a discussion with a dear friend

I used to watch spongebob as a kid

ALCOHOLIC FERMENTATION IS IIIIIN

Let these two get drunk

Or maybe have them eat. Talking about it, lattic fermentation to produce dairy

Tried a shot at peter cushing holmes... not come out well, tbh.

And once again, holmes. You can't live on air!

And anammox bacteria made me think to aronnax

Though my design for it is DEFINITELY bad

[wormgremlin]

As for all the people wanting to actually know if reindeer get laminitis... tl;dr in this situation not really...

Reindeer are ruminants/foregut fermenters, like cows, sheep, and goats, not hindgut fermenters like horses. That means they have a multi-compartment stomach where they ferment food before it goes to the intestine. In ruminants, high carb/sugar diets has a more acute problem -- rumen acidosis (the stomach microbiology for fermentation get thrown out of wack and ends up acidifying the blood).

Dietary laminitis like that in question in horses is because of improper metabolism of sugars. While laminitis does occur in ruminant ungulates (especially dairy cattle), and thus reindeer probably can get laminitis, a spike in sugar intake would have much more pressing issues...

Santa's Reindeer will be well taken care of tonight 😉🦌🎅🏼🎄

[harshdakadam]

ADARSH PARAMEDICAL INSTITUTE HADAPSAR | M.Sc In Microbiology

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MScMicrobiology #MicrobiologyCourses #MicrobiologyStudents #AdarshParamedical #Biotechnology #LifeSciences #ClinicalResearch #MedicalScience #PharmaCareers #Research

[i-edu0services]

Guru Angad Dev Veterinary and Animal Sciences University: A Nexus for Veterinary Distinction

Founded in 2005 in Ludhiana, Punjab, Guru Angad Dev Veterinary and Animal Sciences University (GADVASU) stands as a leading establishment focused on veterinary education, research, and outreach services. Bearing the name of the second Sikh Guru, Guru Angad Dev Ji, this university is dedicated to enhancing livestock production, health, and disease management through integrated teaching and community engagement initiatives.

Academic Offerings:

Guru Angad Dev Veterinary and Animal Sciences University presents an extensive array of undergraduate, graduate, and doctoral study programs across various fields:

Undergraduate Courses: Bachelor of Veterinary Science and Animal Husbandry (B.V.Sc. & A.H.), Bachelor of Fisheries Science (B.F.Sc.), Bachelor of Technology in Dairy Technology (B.Tech. Dairy Technology), and Bachelor of Technology in Biotechnology (B.Tech. Biotechnology).

Postgraduate Programs: Master of Veterinary Science (M.V.Sc.) with various specializations, Master of Fisheries Science (M.F.Sc.), and Master of Technology (M.Tech.) in Dairy Technology.

Doctoral Programs: Ph.D. offerings in Veterinary Science, Animal Biotechnology, Fisheries, and Dairy Science and Technology.

These educational tracks are fashioned to cultivate adept professionals ready to tackle challenges in animal health, production, and technology.

Faculties and Divisions:

The university houses multiple faculties and divisions, each targeting particular domains within veterinary and animal sciences:

Faculty of Veterinary Science: Branches include Animal Biotechnology, Animal Breeding & Genetics, Animal Nutrition, Veterinary Anatomy and Histology, Veterinary Medicine, Veterinary Surgery and Radiology, among others.

Faculty of Dairy Science and Technology: Covers Dairy Microbiology, Dairy Engineering, Dairy Chemistry, and Dairy Technology.

Faculty of Fisheries: Concentrates on Aquaculture and Fisheries Resource Management.

Every faculty is devoted to advancing knowledge through research and providing high-quality education to students.

Research and Partnerships:

GADVASU is proactively engaged in research activities at national and global levels. The university collaborates with prestigious institutions such as the National Dairy Research Institute, Karnal, and the University of Saskatchewan, Canada. Such alliances enable collaborative research ventures, training programs, and conferences, enhancing the university’s academic and research prowess.

Facilities and Infrastructure:

The university features modern facilities to bolster its academic and research efforts:

Veterinary Teaching Hospital: Offers comprehensive healthcare services for both large and small animals, providing specialized treatments and serving as a practical training platform for students.

Dairy and Poultry Farms: Act as live examples for education and research, allowing students to acquire practical knowledge in animal husbandry techniques.

Library: Furnished with a vast collection of books, journals, and digital resources to support educational and research activities.

Hostels and Recreational Amenities: Separate accommodations for male and female students, alongside sports facilities and auditoriums, contribute to a well-rounded campus lifestyle.

Extension Programs:

Guru Angad Dev Veterinary and Animal Sciences University prioritizes extension programs to share knowledge with the agricultural community. Through workshops, training programs, and advisory services, the university informs farmers on optimal practices in animal health, nutrition, and management, thus aiding in the enhancement of rural livelihoods in Punjab.

Achievements and Recognition:

In acknowledgment of its impact on veterinary and animal sciences, GADVASU secured the 24th position in India within the agriculture sector as per the National Institutional Ranking Framework (NIRF) in 2024. This honor signifies the university's dedication to outstanding education, research, and outreach initiatives.

Vision and Objective:

Guru Angad Dev Veterinary and Animal Sciences University aspires to become a leading institution in veterinary education and research, catering to both national and global needs for highly skilled professionals. The university's aim encompasses the development of resources and systems to bolster infrastructure, faculty, and student growth, thereby elevating the quality of agricultural education and research.

Conclusion:

Guru Angad Dev Veterinary and Animal Sciences University shines as a pillar of veterinary education and research in India. Through its diverse academic offerings, committed faculty, state-of-the-art facilities, and robust community involvement, GADVASU consistently contributes to the realms of animal health and production, ultimately improving the quality of life in rural settings.

[best-testing-lab-uae]

Choosing the Best Nutritional Analysis Lab in Abu Dhabi: Key Factors to Consider | +971 554747210

As the demand for accurate food testing and labeling increases in Abu Dhabi, selecting the right Nutritional Analysis Lab has become a crucial decision for food manufacturers, exporters, and regulatory bodies. Nutritional analysis is essential for ensuring food safety, regulatory compliance, and consumer trust. Choosing a certified and reliable laboratory can make a significant difference in product quality and market acceptance.

In this guide, we will explore the key factors to consider when selecting a Nutritional Analysis Lab in Abu Dhabi to help you make an informed decision.

1. Accreditation and Certifications

One of the most important factors to consider is whether the Nutritional Analysis Lab is accredited by recognized bodies. A lab with ISO 17025 accreditation ensures:

Accuracy and reliability in test results.

Compliance with international testing standards.

Recognition by UAE authorities, including Abu Dhabi Agriculture and Food Safety Authority (ADAFSA) and Emirates Authority for Standardization and Metrology (ESMA).

Accreditation is a strong indicator of a lab's technical competence and adherence to strict quality control measures.

2. Range of Nutritional Testing Services

A top-tier Nutritional Analysis Lab in Abu Dhabi should offer a comprehensive range of testing services, including:

Macronutrient Analysis – Protein, fat, carbohydrates, and fiber content.

Micronutrient Analysis – Vitamins, minerals, and trace elements.

Caloric Content Testing – Ensuring accuracy for product labeling.

Food Allergen Testing – Detecting allergens like gluten, nuts, and dairy.

Preservative and Additive Testing – Identifying artificial substances and additives.

Shelf-Life and Stability Testing – Evaluating product freshness and durability.

The more extensive the testing services, the better equipped the lab is to meet industry-specific and regulatory requirements.

3. Compliance with UAE Food Regulations

Food safety laws in Abu Dhabi are stringent, and failing to comply can lead to penalties and product recalls. The right Nutritional Analysis Lab should ensure full compliance with:

Abu Dhabi Agriculture and Food Safety Authority (ADAFSA) guidelines

UAE food labeling regulations

Codex Alimentarius standards

GCC and international food safety regulations

Ensuring regulatory compliance not only avoids legal issues but also builds consumer confidence in your brand.

4. Advanced Testing Equipment and Technologies

Modern food testing requires cutting-edge technology for precise results. Look for a Nutritional Analysis Lab that utilizes:

Chromatography Techniques (HPLC, GC-MS) for detecting additives and contaminants.

Spectroscopy (FTIR, ICP-MS) for nutrient and mineral analysis.

Microbiological Testing to detect harmful bacteria and pathogens.

DNA-Based Testing (PCR Analysis) for verifying food authenticity.

State-of-the-art equipment ensures high accuracy, faster turnaround times, and compliance with global standards.

5. Turnaround Time and Efficiency

For food manufacturers and exporters, quick test results are crucial. Delays in testing can lead to:

Production hold-ups

Regulatory non-compliance risks

Financial losses

The best Nutritional Analysis Labs in Abu Dhabi offer fast turnaround times without compromising accuracy. Look for labs that provide express testing services if needed.

6. Expertise and Experience in the Food Industry

A lab with experienced professionals in food science, chemistry, and microbiology will provide more insightful and reliable results. Choose a Nutritional Analysis Lab with:

A track record of working with food manufacturers, retailers, and government bodies.

In-depth knowledge of UAE’s food industry regulations.

Strong research and development capabilities.

A well-established lab will help you interpret test results and provide guidance on compliance and product improvements.

7. Cost-Effectiveness and Transparency

Testing costs can vary based on the scope of analysis. When choosing a Nutritional Analysis Lab, consider:

Transparent pricing with no hidden fees.

Customized testing packages for businesses.

Competitive pricing for routine and bulk testing.

While cost is a factor, never compromise on quality and reliability for cheaper alternatives.

8. Customer Support and Consultation Services

A good Nutritional Analysis Lab should not only provide test results but also offer expert guidance and support. Look for:

Detailed reports and easy-to-understand data.

Consultation on regulatory compliance and corrective actions.

Responsive customer service for inquiries and support.

Reliable customer support ensures seamless collaboration between your business and the lab.

9. Reputation and Client Reviews

Before making a decision, check the lab’s reputation and client reviews. A well-reputed lab will have:

Positive feedback from clients in the food industry.

Strong partnerships with regulatory authorities.

Testimonials highlighting accuracy, speed, and customer service.

Reading reviews and seeking recommendations from industry peers can help in selecting a trusted Nutritional Analysis Lab.

10. Location and Accessibility

For food businesses operating in Abu Dhabi, proximity to the lab can impact efficiency. Choosing a lab close to your production or export hub can:

Reduce sample transportation time.

Ensure quicker test results.

Facilitate easy communication and collaboration.

Selecting a centrally located or well-connected Nutritional Analysis Lab will enhance operational efficiency.

Conclusion

Choosing the right Nutritional Analysis Lab in Abu Dhabi is a critical decision for businesses in the food industry, retail, and export sectors. Prioritizing accreditation, advanced testing methods, compliance, efficiency, and expertise will ensure your products meet UAE’s food safety standards.

By selecting a reliable and experienced laboratory, food businesses can ensure regulatory compliance, protect consumers, and maintain a competitive edge in the market.

[marketreaders]

Food Safety Testing Market Industry Growth Forecast: Key Drivers and Market Trends to 2033

Food Safety Testing Market Trends, Challenges, and Opportunities

Market Overview 

Rapid technical breakthroughs and changing market demands are driving a dynamic transformation inside the Food Safety Testing Market. This research offers a strategic roadmap for companies looking to take advantage of new opportunities by giving a thorough analysis of industry trends, important growth drivers, and potential roadblocks. Our comprehensive data-driven insights and expert research, which spans the years 2024–2033, emphasize important factors like pricing dynamics, adoption patterns, product innovation, and regional market penetration

Market Insights

Projection: Food Safety Testing Market is expected to grow at a CAGR of 8.03% from 2024 to 2033.

Market Valuation: Estimated market value by 2033:��USD 49.13 billion.

Key Influencing Factors: Technological disruption, regulatory shifts, and evolving consumer preferences.

Get Sample Research Report: https://marketstrides.com/request-sample/food-safety-testing-market

Key Trends Changing the Food Safety Testing Market Sector

Staying ahead in the Food Safety Testing Market requires a deep understanding of the evolving landscape. Here are some transformative trends reshaping the industry:

Smart technologies and digital disruption

Automation and analytics powered by AI are revolutionizing productivity and client interaction.

Companies that use IoT and big data are becoming more competitive.

Growing Interest in Personalization and Customization

Businesses are being pushed to innovate by consumers' growing preference for customized solutions.

Increasing the level of customisation in product offers is revolutionary.

Tougher Regulations and Compliance Requirements

Cost structures and operational strategies are being impacted by new government regulations.

For long-term viability, compliance criteria must be adjusted.

Competitive Landscape: Who’s Dominating the Food Safety Testing Market?

Making wise strategic decisions requires an understanding of the Food Safety Testing Market competitive dynamics. This section explores the major forces influencing the sector and provides a thorough SWOT analysis of the top three to five important businesses.

SGS SA

Intertek Group plc

Eurofins Scientific

Bureau Veritas

ALS Limited

Merieux NutriSciences Corporation

Neogen Corporation

3M Company

Thermo Fisher Scientific, Inc.

Bio-Rad Laboratories, Inc.

Agilent Technologies, Inc.

Danaher Corporation

Romer Labs

Qiagen N.V.

Others

Important Points to Remember:

Strategic moves:Recent collaborations, acquisitions, and mergers are examples of strategic moves.

Analysis of Market Share: The ways in which the largest companies are growing their power.

Growth Potential: Finding unexplored possibilities for interested parties.

Browse Details of Food Safety Testing Market with TOC: https://marketstrides.com/report/food-safety-testing-market

Food Safety Testing Market Segmentation: Identifying High-Impact Sectors

Understanding market segmentation allows businesses to tailor their strategies effectively. Our research breaks down the Food Safety Testing Market based on:

By Test

Pathogen Testing

Allergen Testing

Pesticide and Chemical Testing

Microbiological Testing

Genetically Modified Organism (GMO) Testing

Others

By Applications

Meat, Poultry, & Seafood Products

Dairy & Dairy Products

Processed Food

Beverages

Cereals & Grains

Others

Regional Market Demand: Where Are the Biggest Opportunities?

Each region presents unique growth opportunities and challenges. This section provides a detailed breakdown of demand trends, regional dynamics, and factors influencing market expansion across different geographies.

North America

Europe

Asia-Pacific

Latin America

The Middle East and Africa

Buy Now:https://marketstrides.com/buyNow/food-safety-testing-market

Why Trust Our Research?

Unparalleled Data Accuracy – Verified sources, rigorous validation techniques.

Holistic Research Approach – Primary research (interviews, surveys) + secondary analysis.

Industry-Specific Expertise – Domain specialists ensure actionable insights.

AI-Powered Analytics – Cutting-edge tools for precise market forecasting.

Transparent & Ethical Practices – Unbiased reporting you can rely on.

Frequently Asked Questions (FAQs)

What is the projected growth rate of the Food Safety Testing Market?

What are the key factors driving market expansion?

What challenges are hindering Food Safety Testing Market growth?

How is the market segmented, and which segments show the most potential?

Which regions lead in Food Safety Testing Market demand and why?

About Us

Market Strides is a trusted name in global market intelligence, offering research reports across diverse industries. We specialize in market sizing, competitive analysis, and trend forecasting, empowering businesses with the data-driven insights they need to make informed decisions.

Contact Us: sales@marketstrides.com

[akshatrasayan]

Monosodium Glutamate Manufacturer in Delhi: Excellence in Quality and Innovation

Monosodium Glutamate (MSG) is an essential flavor enhancer widely used in the food industry to enrich taste and elevate umami flavors. As demand for high-quality food ingredients continues to rise, choosing a trusted MSG manufacturer in Delhi is crucial for businesses that require consistent supply, superior quality, and adherence to food safety regulations.

Several leading MSG manufacturers in Delhi have established themselves as key players in the industry, offering premium food-grade MSG that meets stringent regulatory standards. Their unwavering commitment to quality, innovation, and sustainability ensures that food manufacturers, restaurants, and processors receive top-tier products tailored to their needs.

Why Choose a Reliable MSG Manufacturer?

Selecting the right MSG supplier is vital for ensuring food safety, product consistency, and customer satisfaction. A reputable manufacturer provides:

Exceptional Quality and High Purity: Cutting-edge production techniques ensure superior purity and uniformity.

Compliance with Global Food Standards: Adherence to FSSAI, ISO, HACCP, and other regulatory requirements.

Reliable Supply Chain Management: Consistent production and efficient logistics to meet business demands.

Cost-Effective Solutions: Competitive pricing without compromising on product integrity.

Tailored Services and Technical Assistance: Custom packaging, bulk order capabilities, and expert guidance for clients.

Manufacturing Process and Quality Control

A trusted MSG manufacturer in Delhi follows a rigorous production process to maintain superior quality. Key steps include:

Raw Material Procurement: Sourcing high-quality natural ingredients like sugarcane molasses, starch, or corn.

Advanced Fermentation Techniques: Controlled fermentation converts raw materials into glutamic acid, the primary component of MSG.

Purification and Crystallization: Precision refining ensures high purity and optimal product consistency.

Comprehensive Quality Testing: Rigorous microbiological and chemical analysis to meet food-grade safety standards.

Secure and Hygienic Packaging: Moisture-resistant, tamper-proof, and food-safe packaging to preserve freshness.

Streamlined Distribution Network: Efficient logistics ensure timely delivery across Delhi and other regions.

Applications of Monosodium Glutamate

MSG is widely used across various food industries, including:

Processed and Packaged Foods: Found in instant noodles, soups, snacks, frozen meals, and ready-to-eat products.

Restaurant and Catering Services: Enhancing flavors in Indian, Chinese, Thai, and global cuisines.

Seasonings and Spice Industry: A key ingredient in spice blends, seasoning powders, and taste enhancers.

Meat and Seafood Processing: Improving taste, texture, and overall sensory appeal.

Dairy and Snack Manufacturing: Used in cheese-based snacks and dairy formulations to enhance flavor profiles.

Sustainability and Ethical Manufacturing Practices

Leading MSG manufacturers in Delhi prioritize sustainable and ethical production methods to minimize environmental impact and promote responsible sourcing. Their initiatives include:

Eco-Conscious Manufacturing: Implementation of energy-efficient and water-saving technologies.

Waste Reduction and Recycling: Ensuring sustainable waste management and responsible disposal of byproducts.

Non-GMO Raw Materials: Sourcing ingredients from non-genetically modified origins to meet consumer and industry preferences.

Fair Trade and Ethical Sourcing: Collaborating with local farmers and suppliers to support sustainable agriculture and ethical trade practices.

Conclusion

For businesses searching for a reliable monosodium glutamate manufacturer in Delhi, selecting a supplier known for quality, compliance, and innovation is essential. A reputable manufacturer guarantees superior products, maintains strict food safety standards, and upholds ethical business practices. By sourcing MSG from a trusted supplier, food businesses can enhance their offerings while ensuring exceptional customer satisfaction.

As the food industry evolves, collaborating with a manufacturer that prioritizes innovation, sustainability, and high standards is key to long-term success. Whether serving large-scale food processing companies, restaurants, or spice brands, partnering with a top MSG supplier in Delhi is a strategic move toward sustainable growth and product excellence.

[juniperpublishers-jdvs]

Morphometric Description of the Hoof IN Pura Raza Chilena Horses

Abstract

In the present study we analyzed 55 Pura Raza Chilena horses, from them, 37 males and 18 females clinically healthy, ranging between 5 and 15 years of age, in training for the competition. The objective of this study was to describe the hoof region by means of a morphometric analysis of the angle of the hoof, length of heels and shafts of the frog, obtaining reference parameters that can be used in this particular breed. For the measurement of the angle of the hoof, we used a podogoniometer and for measurement of the length of heels and shafts of the frog a caliper was used. As outcome, it was observed that the angle of the hoof presented an average of 55.88° in the thoracic limbs and 55.46° in the pelvic limbs, without statistically significant differences. The females presented an angle of 54.15° and the males 56.40°, observing significant differences. The results indicate that the heels of the pelvic limbs are shorter compared to the thoracic limbs, and comparing females and males, it was observed that the females presented heels significantly shorter than the males. In the measurements of the frog, neither differences between thoracic and pelvic members were observed, nor between males and females. The present study provides reference values for this breed that must be taken into consideration when selecting an animal in the evaluation of the pastern and at the time of the fitting, as well as for proper estimation of frequency of certain pathologies associated with this anatomical region.

Keywords: Horses; Pura raza chilena; Hoof angle; Heels; Frog; Morphometric analysis

Introduction

The hoof corresponds to the cornified epidermal tissue that protects the distal end of the equine finger region. It consists of three regions: wall, sole and frog [1]. The wall covers the dorsal and lateral region of the finger. Its surface presents epidermal ridges that go parallel with the coronary margin and indicate variations in the growth of hoof. There are also parallel grooves that extend from one edge to another and indicate the direction of the internal corneal laminae. Also, the sole forms most of the basal surface of the hoof and is attached to the solar margin of the wall by a horny substance called “white line”. This portion indicates the transition of the superficial corneal tissue with the sensitive chorion, which irrigates the hoof [2]. The frog is constituted by a wedge-shaped horn that occupies the angle limited by the bars and the sole, has a cranial vertex and a base towards the caudal region. Externally it is divided by the central groove of the frog [3]. The frog and the sole do not contact the ground at the moment of the passage, only the solar margin of the wall contacts the ground by means of the horseshoe [1]. Meanwhile, the heels are at the level of both sides of the base of the frog, where it joins the wall, are even structures that provide the caudal support to the hoof and generate in relation to the cranial edge of the wall, the angulation and perpendicularity of the limbs, and from this, the angle of the hoof [4].

The angle of the hoof corresponds to the conjunction of the wall with the ground [5], describing that the angle of the pelvic limbs is 5° higher than in the case of the thoracic limbs [3]. The value on the angle of the hoof are described in a general for the domestic equine (Equus caballus), with some variations according to different authors. Some studies indicate values of 53° to 58° in the thoracic limbs, and 55° to 60° in the pelvic limbs [6]. Other authors indicate that the normal inclination varies from 45° to 50° in the thoracic limbs and from 50° to 55° in the pelvic limbs, where the angle is slightly more vertical [1]. Evidently, these measurements are not absolute and their increase or decrease have relation with the conformation of the hoof [7]. Thus, it is mentioned that the angle in Brazilian Creole horses varies from 54.9°± 0.81 to 57.7°± 0.68 [8]. In addition, researchers indicate that this angle shows considerable differences between juvenile domestic equines and mature adult equines [9]. Likewise, German breed horses shows no considerable difference between the contralateral members (left and right) of the same animal in relation to the angle of the hull [10].

It is important to indicate that the hoof angle has important effects on the different structures of the hand/foot, such as modifying the support shape, modifying the tendon tensions of the deep digital flexor and superficial digital flexor muscles, modifying the inclination of the axis of the proximal phalanx, can favor the formation of heels tucked when the angle is less than 53° occurring faster in hoof with angles less than 45° [11]. The reduction of the angle increases the tension on the tendon of the deep digital flexor muscle and the ligaments of the navicular bone, making the equine more susceptible to suffering from navicular syndrome and distensions in the superficial digital flexor tendon, also increasing the time of takeoff of the hoof in thoracic and pelvic limbs [12]. It is described that extremely high angles of 60° or more, produce excessive bending of the crown joint, in addition to arthritis of the crown joint, extensor process injuries, osteitis pedal and further distension of the suspensory ligament and tendon of superficial digital flexor muscle [2].

The anatomy and rusticity of Pura Raza Chilena horses, allow them to adapt to various uses and activities such as of work and sport, showing an increase interest in other countries to reproduce this horse and use it as a breeder. In Chile, Pura Raza Chilena horses have economic and cultural relevance due to its use in the national sport, called Rodeo [13]. Despite the above, there is little specific information on this breed published to date, so the morphometric parameters of the hoof region are still unknown and assumed angles are described for other breeds with different morphologies, performing different activities with subsequent particular biomechanics. Therefore, there is a need to acquire knowledge about the anatomy and morphometry of the hoof in the Pura Raza Chilena horses, this because a morphological alteration could be correlated with an indication of different pathological states of the foot region.

Materials and Methods

Chilean Pura Raza Chilena horses breeding sites were located in the Maule Region of Chile. The equine total used in this study were 55 animals, which were divided into two subgroups: one composed of 18 females and two composed of 37 males. The inclusion criteria were horses registered in the National Society of Agriculture of Chile. Whole and castrated males were included. With no alterations detected to the musculoskeletal examination and with more than three fittings in the season. Weight between 300-450Kg. equivalent to body condition 3. Age ranging between 5 to 15 years belonging to competition horses of high training level (more than 5 days in the week). For the morphometric analysis, the hoof was cleaned for subsequently measurement of the existing angle between the hoof wall and the ground by using a podogoniometer. In addition to the above, a measurement of the length of the medial and lateral heels of the right and left thoracic limbs and right and left pelvic limbs was performed as an indicator of the medial-lateral balance of the hoof. This was done by measuring the existing length between the transition of the skin and the hoof, until the end of each heel with the use of a caliper. Finally, a measurement of the frog on its transverse and longitudinal shaft was made by using a caliper on all limbs. The sample size was determined by the formula of Cochran [14]. With a confidence range of 95%. The morphometric results obtained for each subgroup were expressed by means and standard deviation for each variable. The results between the subgroups were compared by ANOVA (p <0.05).

Results

In relation to the variable angle of the hoof, the thoracic limbs presented an average of 55.8º and the pelvic limbs of 55.4°, without statistical differences (Figure 1 & Table 1). The length of the heels in the thoracic limb was 4.4 cm on average and in the pelvic limbs 4.0cm, without statistical differences (Figure 2 & Table 1). The longitudinal shaft of the frog presented an average of 8.8cm in the thoracic limbs and 8.2cm in the pelvic limbs (Figure 3 & Table 1). Finally, the transverse shaft of the frog presented 2.1 cm in the thoracic limbs and 2.2 cm in the pelvic limbs (Figure 3 & Table1). The shafts of the frog showed statistically significant differences between the thoracic and pelvic limbs (Table 1). In addition, the analysis performed between subgroups 1 and 2, showed significant differences in the angle of the hoof, where males presented higher angles than females also showing significant differences on the length of the heels where males have longer heeled than the females (Table 1). In the morphometric variables corresponding to the frog shafts, no statistical difference was observed by sex (Table 1). The results obtained in the present study indicate that there is no significant difference between the medial and lateral heels of the right and left sides of the thoracic and pelvic limbs (Figure 4).

Discussion

The Chilean government has recognized the Chilean horse as a pure breed of the species Equus caballus, with morphological and functional characteristics that distinguish it from other criollo breeds in the world [15], it is also classified as a unique specimen in Latin America, both for its rusticity and for its morphological and functional characteristics [16]. In relation to the angulation of the hoof, it is indicated that the angle between the thoracic and pelvic limbs differs by 5°, being in the thoracic members of 50° and in the pelvic members of 55°. However, these specifications are not described regarding race or sex [1]. It is indicated that the Arabian horse has an angle of approximately 45°, although the pelvic limbs tend to have somewhat less inclination than the thoracic limb [17]. The results of the present study differ from the foregoing, since the angulation of the hoof in Pura Raza Chilena horses is 55° both in the thoracic limbs and pelvic limbs. This result of angulation between members is relevant to consider specially when performing barefoot and fitting processes. The latter is of vital importance since most of the pathologies are caused by badly wounds. Some studies [18,19] indicate that the training applied to Pura Raza Chilena race frequently does not renew in a timely manner, also finding narrow fittings in heels and horseshoes that coincide with the edge of the wall. The training therefore is a procedure that can favor the appearance of pathologies such as encasement, navicular disease and atrophy of the frog. This would indicate that the fitting and the anatomical conformation of the hoof are important factors to consider and, in this way, prevent pathologies that affect the region of the hand or foot of the animals [20].

The angle of the hoof is indicated as correct when the hoof and the angulation and perpendicularity of the limbs are aligned, that is, the dorsal surface of the hoof is parallel to an imaginary line or axis that passes through the center of the proximal phalanx and the fitting process is fundamental to achieve a palmar/plantar and medial/ lateral balance of the foot [2]. Investigations warn that when an angle is arbitrarily imposed on the hoof it could generate undesirable effects on the different structures of the hand/foot, such as modifying the shape of the hull support, when the angles are low they can cause a support of the tip in first place, which is not healthy or natural; the tensions of the tendons of the deep digital flexor and superficial digital flexor can be modified as well as modify the inclination of the axis of the proximal phalanx; an elevation of the angle decreases the concussions of the limb. Also it is indicated that the angle of the hoof modifies the circulation, low angles produce blood congestion in the heels and increases the pressure in the navicular bone. Finally, the angle controls the distribution of weight between the clamps and the heels, the decrease of the same causes that the heels must support more weight [11]. Therefore, according to the results of this study, there should be no predisposition to any of the pathologies mentioned above, since the hoof angle is within the parameters described for other races.

It was also observed that the angle in males is greater than that of females, which may be due to the size of the sample, however, it should be considered as a reference value and should continue its study in order to know whether the difference responds to a characteristic of the race in particular considering this dimorphism as normal. In this regard, in draft horses there are antecedents indicating that the hoof angle can show differences between females and males, being the angles for the females of 52.28° in the thoracic limb and 55.0° pelvic limbs, while for the males is 52.80° in thoracic limbs and 57.10° in pelvic limbs [21].

In reference to the length of the heels, in a study carried out at the Universidad Austral de Chile [22], 319 Chilean horses were evaluated, obtaining an average of 5.56 cm for the thoracic limbs and 5.71cm for the pelvic members. Another study indicates that the heels are longer in the pelvic limbs, but without specifying races [23]. This differs from what was observed in this work, where the length of the heels of the thoracic limb was greater than in the pelvic limbs, this may be due to an excessive barefoot of the heels in the pelvic limbs carried in horses in order to favor the animal slide on these members during sudden stops, what in the Rodeo is called “leg entry test” thereby also leading to sudden changes of direction typical on this sport. Some horse breeders believe that the animal will have better propulsion by leaving the tip of the hoof longer in the pelvic limbs [24]. Therefore, we believe that differences in the length of the heels could happen mainly due to the hardware of the animals.

It is indicated that a medial/lateral imbalance of the heels can lead to an application of disproportionate forces on the wall, chronic alteration and fracture on the heels, navicular syndrome and chronic synovitis of the metacarpophalangeal joint [2]. In the present study, an analysis of each member was performed to observe the balance between the medial and lateral heels, resulting in no statistically significant differences on this variable, indicating that there should be no predisposition to present the aforementioned pathologies. The foregoing should be considered in the semiology and medical analysis of the hoof on sport horses and our values can serve as reference for this particular breed.

In relation to the frog, it is indicated that the thoracic member should be large and well developed with a good cleft, be elastic, smooth and divide the plant into two almost equal halves, the apex should point to the center of the toe. In most horses the apex should end at 2 or 3cm behind the tip of the hoof. An unequal size of the two halves of the frog may indicate a broad or narrow base conformation [12]. In a study carried by Universidad Austral de Chile [22], an average of the longitudinal shaft of the frog of 7.39 cm was observed in the thoracic limbs and 7.51cm in the pelvic limbs. On the other hand, there are data that indicate that the frog is more developed in the thoracic than in the pelvic limbs, without specifying whether they correspond to the longitudinal or transverse shafts of the frog [23]. According to our results we observed a significant difference both in the longitudinal and transverse shafts of the frog between the thoracic and pelvic limbs of the Pura Raza Chilena horses, indicating that it is longer and narrower in the thoracic than in the pelvic limbs. This conformation could be related to an excessive barefoot of the heels in the pelvic limbs, so the frog would be wider and shorter when in greater contact with the ground than the thoracic limbs. Consequently, it cannot be ignored that this conformation can also be a characteristic of the race and should be considered as a reference value and for further related studies in the future.

Conclusion

In the present study, we demonstrate the existing of morphometric differences in the length of the heels and the frog shafts between thoracic and pelvic limbs in Pura Raza Chilena horses here analyzed. The heels are shorter in the pelvic limbs compared with the thoracic limbs. Likewise, the frog is longer and narrower in the thoracic than in the pelvic limbs. Moreover, the hoof angle was 55° in both, thoracic and pelvic limbs, situation that differs from other equine breeds described. Finally, males and females showed significant differences in the hoof angle as well as in the length of the heels. In resume, the present study provides reference values for the hoof angle, frog shafts and heel length of thoracic and pelvic limbs of Pura Raza Chilena horses. These reference values should be considered in the selection of animals, on angulation and perpendicularity of the limb’s evaluation, during the training as well as serving as an indicator of predisposition to certain foot pathologies.

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[corelaborg]

Understanding the Importance of Microbiology Testing on Food Samples

In the food industry, ensuring the safety and quality of food products is paramount. Microbiology testing on food samples plays a critical role in achieving this goal. By identifying harmful microorganisms that could pose health risks to consumers, this process helps maintain the integrity of food products and protects public health. In this blog, we’ll explore the importance of food microbiology testing on food samples and how it benefits both producers and consumers alike.

What is Microbiology Testing on Food Samples?

Microbiology testing involves analyzing food samples to detect the presence of microorganisms such as bacteria, fungi, yeast, molds, and viruses. These microorganisms can cause foodborne illnesses, spoilage, and degradation of food quality. The goal of microbiology testing is to identify and quantify any harmful microbes before food reaches consumers.

Common foodborne pathogens detected in microbiology testing include:

Salmonella

Escherichia coli (E. coli)

Listeria monocytogenes

Campylobacter

Clostridium botulinum

These pathogens can lead to serious health issues, including food poisoning, gastrointestinal infections, and, in severe cases, death. Microbiology testing serves as a preventive measure to detect these pathogens early and ensure the safety of food products.

Why is Microbiology Testing Essential?

Ensures Food Safety

The primary reason for microbiology testing on food samples is to ensure food safety. Foodborne illnesses are a significant public health concern worldwide. According to the World Health Organization (WHO), approximately 600 million people fall ill each year from consuming contaminated food. By performing microbiology testing, food manufacturers and suppliers can identify harmful microorganisms that may be present in raw ingredients, finished products, or during food processing.

Testing also ensures that food products meet the microbiological safety standards set by regulatory bodies like the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). This helps in preventing potential outbreaks of foodborne diseases.

Prevents Food Spoilage

Beyond pathogens, microorganisms such as molds and yeasts can also cause food spoilage, impacting the taste, texture, and visual appeal of food products. By testing food samples for these microorganisms, producers can detect early signs of spoilage and take corrective actions to preserve the quality and freshness of food. This is particularly important in the production of perishable items such as dairy, meats, and ready-to-eat meals.

Maintains Consumer Confidence

Consumers today are more health-conscious than ever, and they expect food products to be safe and free from harmful microorganisms. By regularly conducting microbiology testing, food manufacturers can ensure that their products meet the highest safety and quality standards. This not only prevents costly product recalls but also boosts consumer confidence in the brand.

A product with a proven record of safety is more likely to be trusted by consumers, which can lead to increased sales and brand loyalty.

Supports Compliance with Regulations

The food industry is heavily regulated, with strict guidelines regarding food safety and hygiene. Microbiology testing on food samples ensures that manufacturers comply with these regulations. By testing their products before they are released to the market, food producers can avoid legal consequences, penalties, and damage to their reputation.

Regulatory agencies in various regions have specific requirements for microbiology testing. For example, the FDA has established microbiological criteria for certain food categories, and non-compliance could lead to severe consequences. Regular microbiology testing helps ensure that food products meet these standards.

Improves Shelf Life

Microorganisms can significantly affect the shelf life of food products. Contamination by bacteria and molds can accelerate spoilage, reducing the product’s freshness and quality. Through microbiology testing, manufacturers can identify the presence of these microbes and adjust their production processes accordingly to extend shelf life. This is particularly important for processed foods, where shelf stability is a key factor in their commercial viability.

By managing microbial contamination, producers can offer products with a longer shelf life, reducing waste and improving profitability.

How is Microbiology Testing Performed?

Microbiology testing involves several methods depending on the type of microorganisms being tested for. Some common testing methods include:

Culture-based methods: These involve growing microorganisms from food samples in nutrient-rich media to identify and count colonies of bacteria, fungi, and yeasts.

Polymerase Chain Reaction (PCR): This molecular technique detects specific DNA or RNA from microorganisms, allowing for faster and more precise identification of pathogens.

Immunological methods: These tests use antibodies to detect specific pathogens or toxins present in the food sample.

Rapid test kits: These are pre-packaged testing kits designed for quick detection of common foodborne pathogens.

The chosen method will depend on the type of food, the microorganism being tested for, and the speed required for results.

Conclusion

Microbiology testing on food samples is an essential process that ensures the safety, quality, and longevity of food products. It helps prevent foodborne illnesses, preserves product quality, and boosts consumer trust. By adhering to strict microbiological standards, food producers can protect public health, meet regulatory requirements, and maintain their brand reputation.

In an industry where consumer safety is critical, microbiology testing is not just a regulatory requirement; it’s an investment in the long-term success of food businesses. If you’re in the food industry, prioritizing microbiology testing should be at the top of your quality control strategy.

For more information on microbiology testing services and how it can benefit your food production process, feel free to reach out to our team at CoreLab. We specialize in providing comprehensive food safety testing services that meet the highest industry standards.

[sfoxxlife]

Pes Membrane

Email Us : sales@foxxlifesciences.com

Applications of PES Membrane Use Systems

PES membrane filters are integral to various industries and scientific applications. Some key use cases include:

1. Pharmaceutical & Biotech Filtration

Used in sterile filtration of biological fluids

Ideal for buffer and media filtration

Suitable for serum and vaccine production

2. Laboratory & Research Filtration

Commonly used in microbiological studies

Essential for cell culture filtration

Helps in removing contaminants from aqueous solutions

3. Food & Beverage Industry

Ensures sterility of beverages like wine, beer, and dairy

Used in bottled water filtration

4. Environmental & Water Filtration

Effective in removing bacteria and particulates from water

Ideal for wastewater treatment systems

5. Medical Device & Diagnostic Applications

Used in IV filtration and infusion therapy

Essential for diagnostic test kits

Why Choose Foxx Life Sciences PES Membrane Filters?

Foxx Life Sciences is a trusted leader in advanced filtration solutions, offering high-performance EZFlow PES Membrane Disc Filters that ensure reliable, sterile, and efficient filtration.

Key Features of Foxx Life Sciences PES Membrane Filters:

✔ High Flow Rate — Rapid filtration without compromising efficiency ✔ Low Protein Binding — Ideal for biological samples and cell cultures ✔ Hydrophilic Surface — Ensures smooth liquid passage ✔ Sterile & Non-Sterile Options — Suitable for various lab and industrial needs ✔ Chemical Compatibility — Resistant to acids, bases, and alcohols

Explore Foxx Life Sciences’ PES Membrane Filters

Looking for premium PES membrane disc filters? Foxx Life Sciences offers top-quality EZFlow PES membrane filters designed for precision and performance.

🔗 Visit our website to browse our full range of PES membrane filtration solutions and enhance your filtration efficiency today!

Contact Us : sales@foxxlifesciences.com

https://www.linkedin.com/company/foxxlifesciences

[ecotactbags]

How Sterile Vacuum Bags Prevent Contamination in Storage

Keeping a high-quality product and avoiding any contamination during the storage and transporting process is imperative. Sterilized vacuum bags have become an essential need nowadays to safeguard sensitive integrity in these types of food, agriculture, and pharmaceutical items. It provides perfect protection against moisture, pests, oxidation, and other extraneous conditions when there is the presence of long-lasting freshness and hygiene.

This blog will discuss how large vacuum seal bags, along with other sterile vacuum bags, help minimize contamination, the benefits of those bags, and how they can be used in different fields.

What Are Sterile Vacuum Bags?

Sterile vacuum bags are specifically designed to package products that eliminate air and maintain an airtight seal. These bags are made from robust material that is safe for food products to come in contact with and are further able to preserve the quality of the products.

Vacuum sealing is removing oxygen from the bag and then shutting it so that no air can enter. Finally, the type of atmosphere that would have been formed is anaerobic; this will reduce the rate at which microorganisms such as bacteria, fungi, and any decomposing microbes may develop.

How Sterile Vacuum Bags Work to Prevent Contamination

Removing Oxygen

The principal nutrient for microbes is oxygen. Drawing out all air from the contents of these bags arrests bacterial growth, mold, and oxidation. For this reason, they are also used in such products as coffee, grains, and spices.

Water Barrier

The prime cause of contamination is water. Vacuum bagging prevents any exterior moisture from coming into contact with the product so that there would be no occurrence of dampness or mold and mildew.

Insect Protection

Conventional packaging makes it very easy for pests like insects and rodents to access products. Vacuum-sealed bags provide a total barrier that eliminates infestation.

Preservation of Nutrients

For perishable products, such as food, the nutritional value results from air and moisture. Vacuum storage bags seal out air and moisture, therefore ensuring freshness and nutrients within the product, preserving it as fresh as viable.

Reduction of Cross-Contamination

Due to vulnerability to environmental factors or adjacent items in common warehouses or transit, cross-contamination may happen. Vacuum bags have a barrier added for protection from this.

Applications of Sterile Vacuum Bags

1. Food Sector

Coffee and Tea: Using vacuum-packaged coffee bags avoids the contamination of moisture, air, and odor and keeps the smell and flavor of the roasted coffee beans or tea leaves from being destroyed.

Meat and Dairy: Vacuum packing does help preserve some fragile items, such as meat, cheese, and butter, from decomposition and other modes of deterioration leading to loss.

Fruits and Vegetables: These types of bags keep fruits fresh and prevent fruits and vegetables from losing their freshness by evading moisture and microbiological spoilage.

2. Agriculture

Grains and Pulses: A great vacuum seal bag is extensively used in storing grains, pulses, and seeds to safeguard for the long storage process against the ravages of rodents and mold as well as oxidation.

Fertilizers and Pesticides: Since they are put in vacuum bags, sealed so that no particles can pass, they won't decompose and will therefore be effective.

3. Pharmaceuticals

In pharmaceutical manufacturing, sterilization storage bags are used to preserve or deliver drugs, clinical equipment, and raw components so they do not become contaminated.

Retail and E-Commerce

Retail and e-commerce stores maintain their merchandise, which includes clothing, electronics, and specialty food, in vacuum bags so that such products reach the clients in the best condition.

Advantages of Sterile Vacuum Bags

1. Long Shelf Life

Packaging in a vacuum minimizes negative factors such as oxidation, which contributes to spoilage, and in the long run, waste and expenses are cut.

2. Storage Space

Reducing the quantity of the packaging approach means that more products can fit into the available area, consequently growing space utilization.

3. Enhanced Product Safety

It also helps keep out environmental elements that may corrupt the quality of the products and hence reduce their value.

How to Pack Using Vacuum Seal Storage Bags

When selecting vacuum-sealed bags for your business, consider the following factors:

Material Quality: The bags should be made from strong material and can be used for food storage.

Size and Capacity: Consider a bag with a large capacity volume to carry more products at once, for instance, big vacuum-sealed bags.

Barrier Properties: Choose good moisture and oxygen barrier properties in the bag

Eco-Friendliness: Choose an ecotact that meets your green goals.

Why Ecotact Bags?

As experts in innovative, eco-friendly hermetic packaging solutions at Ecotact, we offer diverse industries vacuum-sealed bags. We ensure fresh products, minimize contamination, and help our customers develop environmentally conscious habits. This sets us apart as a leader in the packaging industry.

We cater to food, agricultural, and pharmaceutical applications, from high-quality vacuum packaging bags to tailor to any needs.

Visit Ecotact Bags today and browse through our series of vacuum storage bags and how we could protect your product with sustainability at its best.

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Casein Glycomacropeptide Market Value Chain Analysis: A Deep Dive into Its Production and Distribution Process

The Casein Glycomacropeptide market is an emerging sector within the dairy industry, benefiting from the increasing awareness of the benefits of dairy peptides in food and nutritional products. Casein, a protein found in milk, when processed, produces glycomacropeptide (CGMP), a peptide with several biological activities, including antimicrobial and antioxidant effects. This has garnered attention in various industries, particularly in the nutraceutical, functional food, and dietary supplement sectors. In this article, we will explore the value chain analysis of the Casein Glycomacropeptide market, which plays a crucial role in understanding the production, processing, distribution, and final consumption of CGMP.

Raw Material Sourcing

The Casein Glycomacropeptide value chain begins with the primary raw material, milk. Milk from cows, goats, or sheep is collected from dairy farms as the primary source of casein protein. The quality of milk is essential to ensure the high nutritional content and effectiveness of the final product. Raw milk undergoes pasteurization to remove harmful microorganisms and preserve its quality for further processing. The choice of dairy source (cow, goat, or sheep) also affects the composition of CGMP produced, making sourcing decisions important in creating a product tailored to different market requirements.

Processing of Casein to CGMP

After milk is pasteurized, casein is isolated through a process known as precipitation, usually with the aid of enzymes. The resulting casein is then further processed to extract CGMP. This involves enzymatic hydrolysis of casein to release the glycomacropeptide. Various methods and enzymes are used for this process, such as chymosin or other specific proteases, to optimize the release of CGMP. The extraction and purification of CGMP are crucial steps that influence its functionality, purity, and yield. Techniques like ultrafiltration and chromatography are commonly used to separate and purify the glycomacropeptides from other proteins and by-products.

Quality Control and Packaging

The quality control process is integral to the production of high-quality Casein Glycomacropeptide. This includes testing for purity, microbiological safety, and compliance with food safety regulations. Once the glycomacropeptides are purified and tested, they are dried or spray-dried into powder form. The packaging process involves vacuum-sealing or packing the product into high-quality containers to protect the integrity of the peptides and ensure a long shelf life. Packaging can vary depending on the intended application, such as bulk packaging for industrial use or smaller packs for consumer products.

Distribution and Marketing

Once packaged, CGMP enters the distribution phase. In this part of the value chain, different channels play an essential role. The processed and packaged products are transported to various market segments, including food, nutraceutical, and pharmaceutical industries. Distributors, wholesalers, and retail chains are responsible for ensuring that the CGMP reaches the right customers efficiently.

Marketing plays a significant role in promoting Casein Glycomacropeptide products. It’s particularly essential in the nutraceutical and functional food market, where manufacturers highlight the health benefits of CGMP, such as its antimicrobial, anti-inflammatory, and immune-boosting properties. These properties are well recognized in supplements aimed at improving gut health, immunity, and overall well-being. Digital marketing campaigns, trade shows, scientific publications, and collaborations with health influencers are strategies often adopted by CGMP suppliers to strengthen their presence in these growing markets.

End-User Consumption

The final step in the Casein Glycomacropeptide value chain is the consumer, where the peptide enters functional food, dietary supplements, and clinical nutrition markets. CGMP’s versatility makes it a common ingredient in products such as infant formula, protein bars, energy drinks, and even medical foods designed to improve nutrition. The increasing demand for plant-based and animal-protein alternatives further influences consumer interest in CGMP, as it can serve as a high-quality, bioavailable peptide source for people looking to enhance their dietary intake.

The global emphasis on personal health and wellness continues to push the demand for more functional ingredients like CGMP, making this market dynamic and responsive to consumer needs. Consumer awareness of the benefits of CGMP can drive innovation in the products that incorporate it, which would ultimately enhance the growth of the value chain.

Challenges and Opportunities in the Value Chain

Despite the growing demand, the Casein Glycomacropeptide market faces several challenges. These include sourcing the raw materials sustainably, optimizing processing technologies, and the complexity of global supply chain management, including transportation and packaging. As dairy consumption patterns shift globally, there are additional pressures on manufacturers to meet specific regional market preferences.

However, there are numerous opportunities to explore. One such opportunity is the growing global trend towards dairy alternatives, which has led to increased interest in new sources of CGMP. Additionally, investment in R&D can drive technological advancements that could increase CGMP yields and efficiency, making the process more cost-effective. Collaboration among manufacturers, distributors, and the research community is essential for optimizing production practices and meeting increasing consumer demand for high-quality, functional food ingredients.

Conclusion

In conclusion, the value chain analysis of Casein Glycomacropeptide reveals various stages that contribute to the final product that reaches consumers. From raw material sourcing to distribution and end-user consumption, each stage adds value and creates opportunities for growth. The Casein Glycomacropeptide market continues to evolve, influenced by the increasing demand for functional foods and dietary supplements that promote overall health. Stakeholders involved in the production and marketing of CGMP must adopt an innovative approach to address challenges and seize opportunities to propel the sector forward.