Journal Articles

Permanent URI for this collectionhttps://mro.massey.ac.nz/handle/10179/7915

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    Editorial: Bone health and disease in veterinary species.
    (Frontiers Media S.A., 2023-09-20) Wehrle-Martinez A; Dittmer K; Rogers CW; Salguero FJ
    The days when bone was considered a static tissue providing only mechanical support for the body are long gone. In fact, bone is a highly dynamic tissue with numerous interactions and functions that provide not only movement, support, and protection but also influence in mineral metabolism and homeostasis, hematopoiesis, immune activity, glucose/energy metabolism, and the endocrine system (1, 2). The articles within this Research Topic addressed the changes and response of bone to trauma and repair using a variety of tools and techniques. For example, Bow et al. explored and characterized bone repair after trauma using radiography, computed tomography, histology, and biomechanical data. The authors also provided valuable information on the metabolic profile of bone repair using ultra-high-performance liquid chromatography-high resolution mass spectrometry which revealed distinct patterns of small molecule profiles associated with cell differentiation/function and changes in the extracellular matrix conformation that occur during bone healing.
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    Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibility
    (Elsevier Ltd, 2024-02-15) Gawat M; Boland M; Chen J; Singh J; Kaur L
    This study investigated the effect of industrial microwave (MW) processing, and sous vide (SV) on goat and lamb biceps femoris, where samples were cooked to the same tenderness. The cooked meat quality and ultrastructure were analyzed along with determining the protein surface hydrophobicity, particle size distribution, secondary structure, and protein digestibility. MW-processing resulted in higher cooking loss and more ultrastructural damage than SV and also induced higher myofibrillar protein surface hydrophobicity. Both processes caused a significant increase (p < 0.05) in the β-sheet and an increase in the random coils with a reduction (p < 0.05) in α-helix and β-turns. Both processes led to different protein hydrolysis patterns (observed through SDS-PAGE), but overall free amino N release after digestion was not significantly different among them. The results suggest that MW and SV modify meat protein structure differently, but with the same meat tenderness level, these processes can lead to similar overall protein digestibility.
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    Bone quality changes as measured by Raman and FTIR spectroscopy in primiparous cows with humeral fracture from New Zealand.
    (2023) Wehrle-Martinez A; Waterland MR; Naffa R; Lawrence K; Back PJ; Rogers CW; Dittmer K
    The occurrence of spontaneous humeral fractures in primiparous dairy cows from New Zealand prompted the study of bone material from affected cows to further characterize this condition and to outline a likely pathogenesis. Previous studies indicate that these cows developed osteoporosis due to periods of suboptimal bone formation followed by increased bone resorption during the period of lactation complicated by copper deficiency. We hypothesized that there are significant differences in the chemical composition/bone quality in bones from cows with spontaneous humeral fracture compared to cows without humeral fractures. In this study, Raman and Fourier transform infrared spectroscopy band ratios were, for the first time, measured, calculated, and compared in bone samples from 67 primiparous dairy cows that suffered a spontaneous fracture of the humerus and 14 age-matched post-calving cows without humeral fractures. Affected bone showed a significantly reduced mineral/matrix ratio, increased bone remodeling, newer bone tissue with lower mineralization and, lower carbonate substitution, and reduced crystallinity. As such, is likely that these have detrimentally impacted bone quality and strength in affected cows.