The aim of this study was to evaluate the relationship between serum zinc concentration, teat canal keratin layer thickness and somatic cell count (SCC) in dairy cows. The study included 26 dairy cows excluded from production and sent to slaughter, with a total of 104 udder quarters examined. Prior to slaughter, blood samples were collected for determination of serum zinc concentration and milk samples from each udder quarter were obtained for SCC analysis. After slaughter, teats were collected for histopathological examination and the thickness of the teat canal keratin layer was measured. A significant negative correlation was observed between serum zinc concentration and SCC (r = -0.62, p < 0.01), indicating that higher serum zinc levels were associated with lower SCC values. Serum zinc concentration was positively correlated with teat canal keratin layer thickness (r = 0.58, p < 0.01), while keratin layer thickness showed a significant negative relationship with SCC (r = -0.54, p < 0.05). The lowest SCC values were recorded in teat canals with a keratin layer thickness of 201-300 µm, whereas higher SCC values were found in canals with both very thin (0-100 µm) and excessively thick (301-400 µm) keratin layers. These results indicate that adequate serum zinc concentration and optimal teat canal keratin layer thickness are associated with improved udder health and lower SCC values, suggesting a potential role of zinc status and teat canal integrity in reducing the risk of subclinical mastitis in dairy cows.
The aim of this study was to investigate the effect of noise levels in the stunning box on oxidative stress biomarkers and meat quality traits in slaughter pigs. The experiment included 60 pigs, approximately six months old, with an average live weight of around 110 kg. For each animal, a comprehensive set of oxidative stress parameters was measured (glucose, AOPP, ceruloplasmin, GSH, TAC, TOS and the oxidative stress index), along with meat quality indicators (pH and temperature, sensory and instrumental colour, water-holding capacity and pork quality classes). Exposure of slaughter pigs to noise levels above 105 dB resulted in increased plasma TOS concentrations and the oxidative stress index. Furthermore, elevated noise levels adversely affected meat pH and temperature in the musculus longissimus lumborum 45 minutes post-mortem, cooking loss, L*, a* and b* values, sensory colour score and the incidence of red, firm, non-exudative and pale, firm and non-exudative pork. In conclusion, the findings of this study indicate that monitoring noise levels in the stunning environment may represent a useful approach for assessing pig welfare and for predicting variations in pork quality.
Understanding genetic diversity of functional genes is a prerequisite to improving selection and preserve the indigenous animal breeds, known for adaptive traits and ability to utilize low quality feed. This study evaluated variation in the prolactin (PRL) gene, an essential regulator of reproductive characteristics, in two prominent Nigerian indigenous chicken ecotypes: Fulani and Yoruba. Blood samples were collected from 100 local chicken across six geographical locations in Oyo State, Nigeria. Genomic DNA was isolated for PCR amplification of a 24-bp insertion/deletion in the PRL gene. Allele and genotype frequencies, heterozygosity, fixation indices, and Hardy-Weinberg equilibrium (HWE) were assessed using conventional population genetics methodologies. Two alleles, insertion and deletion (A and B, respectively) and three genotypes (AA, AB, BB) were characterized using bands size on the gel electrophoresis. Although allele frequencies were comparable in both ecotypes, Fulani hens demonstrated more heterozygosity and agreed with Hardy-Weinberg equilibrium, indicating genetic stability. Yoruba hens exhibited higher inbreeding and divergence from HWE (p<0.05). Genetic distance and differentiation values demonstrated significant similarity between the ecotypes, which is likely resulting from unrestrained mating. These findings show the need for organized breeding programs to preserve genetic integrity and utilize indigenous genetic resources.
Viral infections represent a persistent health and economic challenge in equine breeding populations because of their impact on reproductive efficiency, respiratory health, neurological disorders, and the overall stability of breeding operations. This review examines selected viral pathogens of relevance in breeding horses, with particular focus on infections that represent diagnostic and biosecurity challenges: equine herpesviruses 1 and 4, equine arteritis virus, equine influenza virus, and West Nile virus as a regionally relevant vector-borne agent. This review further highlights the characteristics of breeding practices that facilitate virus introduction, maintenance, and transmission, including animal movement, seasonal breeding patterns, intensive contact structures, and stress-associated reactivation of latent infections. Furthermore, the diagnostic value of different sample types and sampling strategies is discussed, as well as the benefits and limitations of molecular, virological, and serological methods in the investigation of respiratory, reproductive, and neurological diseases. Interpretation of laboratory findings within an appropriate clinical and epizootiological context is particularly emphasized, as test results alone may be insufficient for accurate assessment of infection status or herd-level risk. Additionally, this review discusses key biosecurity principles for prevention and control and outlines current challenges and future priorities for equine viral disease surveillance and management in Serbia. Effective control of equine viral infections in breeding populations requires the integration of timely laboratory diagnosis, structured surveillance, and consistently applied biosecurity measures.
Excessive sodium intake is widely recognized as a major risk factor for essential hypertension and is associated with a range of adverse health outcomes. According to the World Health Organization, non-communicable diseases represent one of the leading causes of premature mortality worldwide. In response, a global target has been established to reduce population sodium intake by up to 30% by 2025. Meat products constitute a significant source of dietary sodium, particularly fermented sausages and dry-cured meat products. In these products, in addition to low processing and storage temperatures, sodium chloride plays a crucial role as a primary hurdle inhibiting microbial growth and preventing spoilage. Consequently, sodium reduction in such products presents a considerable technological and safety challenge. This is primarily due to the absence of thermal processing, which may increase the risk of microbial proliferation and compromise product safety. This paper examines the potential strategies for sodium reduction in dry-cured meat products, with particular emphasis on microbiological safety, as well as the associated chemical and sensory changes.
