Journal Articles
Permanent URI for this collectionhttps://mro.massey.ac.nz/handle/10179/7915
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Item Loss of body weight and lean mass in long-stay, hospitalized canine patients(Wiley‐VCH GmbH, 2023-11-01) Leung YB; Cave N; Wester TJA high prevalence of malnutrition occurs in human hospitals and has been associated with detrimental consequences. By comparison, much less is known in hospitalized veterinary patients. The aims of this study were to evaluate the prevalence of malnutrition and body composition changes in long-stay hospitalised patients using an isotopic dilution technique. An additional objective was to compare the changes in composition with commonly used methods measuring body fat and lean mass. The dogs consumed on average 77.5% of their estimated resting energy requirements during their stay. The majority (78.3%) of dogs lost body weight, of which a greater proportion was lean mass (61.8%) than fat mass (FM) (38.2%). There was a moderate correlation between body condition score and percentage FM measured at admission (Kendall's τ = 0.51; p = 0.002), and at discharge (Kendall's τ = 0.55; p = 0.001). However, there was no correlation between muscle condition score and fat-free mass at either admission or discharge (p > 0.1). Duration of stay was positively associated with loss of body weight (p < 0.001), but was not associated with changes in either lean or FM expressed as a percentage of body weight or in absolute terms (p > 0.1), which was presumed to be explained by small sample size and variation. Food intake was not found to a significant factor for lean or FM loss (p > 0.1). These findings indicate that weight loss is common in hospitalized canine patients, which is not explained by simple under-eating. Other factors such as inflammation and inactivity should be evaluated in future studies to determine their role in influencing muscle and FM changes in hospitalized canine patients.Item The effect of three different preservatives on the numbers and types of bacteria, Brix percentage, pH and nutritional composition of bovine colostrum sourced from New Zealand dairy farms(Taylor and Francis Group, 2024-09-02) Cuttance EL; Mason WA; Cranefield S; Laven RAAIMS: To investigate the effect of preservation by addition of yoghurt starter, potassium sorbate and citric acid on counts of aerobic bacteria, Lactobacillus spp., Streptococcus thermophilus and coliforms, Brix percentage, pH, protein, fat and anhydrous lactose concentrations at 0, 7 and 14 days after collection for colostrum stored at ambient temperature. METHOD: Approximately 2 L of first milking colostrum was collected from 10 farms in the Waikato region. Following mixing, it was split into five 400-mL sub-samples and allocated randomly to a control (two sub-samples), or treatment with yoghurt, potassium sorbate, or citric acid preservative. Throughout the trial samples remained in the laboratory at ambient temperature with the lids slightly ajar, and were stirred daily for 15-30 seconds using a sterile spatula. Sub-samples were tested on Days 0, 7 and 14. On Days 0 and 14 aerobic bacteria (by aerobic plate count (APC)), Lactobacillus spp., coliforms and Streptococcus thermophilus counts, pH, Brix percentage, protein, fat and anhydrous lactose were measured. On Day 7 only bacterial counts were completed.The data were analysed using non-parametric clustered bootstrap sampling to estimate the effect of treatment, time, and their interaction on the outcome variables. RESULTS: Compared to control samples, on Day 7 the APC for potassium sorbate (1.0 (90% CI = 0.6-1.6) × 108 cfu/mL) was approximately seven-fold lower than for yoghurt (7.3 (90% CI = 4.1-11) × 108 cfu/mL), and approximately three-fold lower than citric acid (3.2 (90% CI = 0.2-4.3) × 108 cfu/mL) remaining low to Day 14. All preservatives reduced coliform growth compared to control samples at Day 7 but growth was lower for potassium sorbate than the other preservatives. For Lactobacillus spp., at Day 7, samples with yoghurt preservative had greater counts than the other two preservatives. Potassium sorbate reduced growth of S. thermophilus compared to the other treatments, especially at Day 7, with 7-10 times fewer S. thermophilus per mL compared to the other three groups. All groups showed an obvious acidification over time, with very little variation within days and treatment groups. There was no evidence for change in fat or protein percentage over time regardless of treatment. CONCLUSION AND CLINICAL RELEVANCE: Aerobic and coliform bacteria proliferate extensively in unpreserved colostrum. All preservatives decreased coliform counts compared to un-preserved colostrum, but potassium sorbate was more effective at decreasing both coliforms and aerobic bacteria than either yoghurt or citric acid.Item The Effect of Lameness on Milk Production of Dairy Goats(MDPI (Basel, Switzerland), 2023-05-23) Jaques N; Turner S-A; Vallée E; Heuer C; Lopez-Villalobos N; Moraleda GR; Hall SJGLameness on dairy goat farms is a welfare concern and could negatively affect milk production. This study's objective was to evaluate the effects of clinical lameness on the daily milk production of dairy goats. Between July 2019 and June 2020, 11,847 test-day records were collected from 3145 goats on three farms in New Zealand. Locomotion scoring of goats used a five-point scoring system (0 to 4). The dataset was split into two groups by lactation type, where goats were classified as being in seasonal lactation (≤305 days in milk) or extended lactation (>305 days in milk). A linear mixed model was used to analyze datasets using milk characteristics as the dependent variables. Severely lame goats (score 4) in seasonal and extended lactation produced 7.05% and 8.67% less milk than goats not lame, respectively. When the prevalence of severe lameness is between 5 and 20% of the herd, the estimated average daily milk income lost was between NZD 19.5 and 104 per day. This study established the negative impact of lameness on milk production and annual income in dairy goats on three farms.Item Dynamic In Vitro Gastric Digestion of Sheep Milk: Influence of Homogenization and Heat Treatment(MDPI (Basel, Switzerland), 2021-08-20) Pan Z; Ye A; Li S; Dave A; Fraser K; Singh H; Velickovic TCMilk is commonly exposed to processing including homogenization and thermal treatment before consumption, and this processing could have an impact on its digestion behavior in the stomach. In this study, we investigated the in vitro gastric digestion behavior of differently processed sheep milks. The samples were raw, pasteurized (75 °C/15 s), homogenized (200/20 bar at 65 °C)-pasteurized, and homogenized-heated (95 °C/5 min) milks. The digestion was performed using a dynamic in vitro gastric digestion system, the human gastric simulator with simulated gastric fluid without gastric lipase. The pH, structure, and composition of the milks in the stomach and the emptied digesta, and the rate of protein hydrolysis were examined. Curds formed from homogenized and heated milk had much looser and more fragmented structures than those formed from unhomogenized milk; this accelerated the curd breakdown, protein digestion and promoted the release of protein, fat, and calcium from the curds into the digesta. Coalescence and flocculation of fat globules were observed during gastric digestion, and most of the fat globules were incorporated into the emptied protein/peptide particles in the homogenized milks. The study provides a better understanding of the gastric emptying and digestion of processed sheep milk under in vitro gastric conditions.