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| 2. |
- He, Tailun, 1969, et al.
(författare)
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Dental eruption and exfoliation chronology in the ferret (Mustela putorius furo).
- 2002
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Ingår i: Archives of oral biology. - 0003-9969. ; 47:8, s. 619-23
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Tidskriftsartikel (refereegranskat)abstract
- Substituting ferrets for rats and dogs as animal models for craniofacial research is favourable because of the similarity of many of the ferret's anatomical, metabolic and physiological features to those of man. Other advantages are cost-effectiveness and possibly less ethical controversy. However, information on the dental chronology of ferrets needs to be supplemented if this animal is to be promoted as an alternative model. Dental development was here examined in 16 ferrets (eight males, eight females) from three litters at between 12 and 90 days of age. Dental eruption and exfoliation were assessed and recorded every second day. The sequence of eruption of deciduous and permanent teeth was determined and data were analysed statistically. Also, any sex-related differences in eruption and exfoliation ages were defined. No deciduous incisors were observed to erupt in this group of animals. Other deciduous teeth erupted between the 19th and 31st postnatal days, and exfoliated between days 51 and 76. The time of eruption of the permanent teeth ranged from 42 to 77 days, in accordance with the stage of the mixed dentition. The female ferrets were generally ahead of the males in the exfoliation age of their deciduous teeth and the eruption age of their permanent teeth, but this, a sex difference did not apply to the eruption age of the deciduous teeth. These extended basic data might facilitate the introduction of this alternative experimental animal into craniofacial research.
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| 3. |
- He, Tailun, 1969, et al.
(författare)
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Effects of masticatory muscle function on craniofacial morphology in growing ferrets (Mustela putorius furo).
- 2003
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Ingår i: European journal of oral sciences. - 0909-8836. ; 111:6, s. 510-7
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Tidskriftsartikel (refereegranskat)abstract
- Studying the effects of masticatory muscle function on craniofacial morphology in animal models with different masticatory systems is important for further understanding of related issues in humans. Forty 5-wk-old male ferrets were equally divided into two groups. One group was fed a diet of hard pellets (HDG) and the other group was fed the same diet but softened with water (SDG). Lateral and dorsoventral cephalograms were taken on each group after 6 months. Cephalometric measurements were performed by digital procedures. For SDG ferrets, the hard palate plane was more distant from the cranial base plane, and canines were more proclined compared with HDG ferrets. The SDG ferrets were also found to have smaller interfrontal and interparietal widths, and a slenderer zygomatic arch than the HDG ferrets. In the mandible, the coronoid process was generally shorter and narrower for the SDG ferrets. The effects of the altered masticatory muscle function on craniofacial morphology in growing ferrets seemed to differ from those previously reported in other animal models studied under similar experimental conditions. Such differences in the effects are presumably related to the differences in the mode of mastication, craniofacial anatomy and growth pattern in different animal models.
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| 4. |
- He, Tailun, 1969, et al.
(författare)
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Macroscopic and roentgenographic anatomy of the skull of the ferret (Mustela putorius furo).
- 2002
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Ingår i: Laboratory animals. - 0023-6772. ; 36:1, s. 86-96
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Tidskriftsartikel (refereegranskat)abstract
- Normal macroscopic and roentgenographic features of the skull of the ferret (Mustela putorius furo) were examined and described. Data were based on a sample of 100 (50 male and 50 female) adult ferrets of known body weight and age. The skull was described macroscopically according to six standard views, i.e. dorsal, lateral, ventral, caudal, cranial and midsagittal. The mandible was described separately. The roentgenographic characteristics of the ferret skull were demonstrated only in lateral and dorsoventral projections. Furthermore, the skull length and width as well as the minimum frontal width were measured, and skull indices were derived from relevant measurements. Sexual dimorphism was examined both morphologically and craniometrically. Besides the common features of a carnivore skull, the ferret skull is relatively elongated and flat with a short facial region. The skulls of adult male ferrets are about 17% longer and 22% wider than those of the females. Significant sexual dimorphism also exists regarding certain skull indices. The general features and some dimensional parameters of the adult ferret skull support the contention that the ferret would be an interesting and workable alternative animal model in craniofacial research.
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| 6. |
- Wetterskog, Daniel, 1978, et al.
(författare)
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Loss of redness (a*) as a method to measure hemoglobin-mediated lipid oxidation in washed cod mince
- 2004
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Ingår i: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 52:24, s. 7214-7221
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Tidskriftsartikel (refereegranskat)abstract
- Instrumental measurement of redness loss (decrease in a* value) was evaluated as a tool to follow hemoglobin (Hb)-mediated lipid oxidation in fish muscle. Two washed cod mince model systems were used (prepared at pH 6.5 and 5.5), both fortified with 15 μmol/kg of trout Hb and adjusted to pH 6.5 and 81% moisture. The rate of oxidation was varied through pH alterations (pH 6.1 and 6.9) and addition of an antioxidative cod muscle press juice. During ice storage, TBARS, painty odor, and a* values were followed. In all “oxidizing” samples, a* values correlated well with TBARS and painty odor development; r = −0.95 and −0.77, respectively. In press juice containing samples, the correlation was lower (0.55 for a* vs TBARS) because there was a slight a* value decrease even in the absence of measurable lipid oxidation. a* values distinguished between “oxidizing” and stable samples within 1 day, before any lipid oxidation products could be chemically detected. It was confirmed in an aqueous phosphate buffer model system that the redness loss corresponded to a buildup of brownish met-Hb at the expense of oxy- and deoxy-Hb. The a* value data were best used as a lipid oxidation index by calculating the rate of decrease (k value) in the “initial phase” of the redness loss (before accumulation of lipid oxidation products) or in the “differentiation phase” (during the exponential raise in TBARS/painty odor). Calibration to lipid oxidation products must, however, be made for each specific sample type. Washing method, pH, Hb-type, etc., all affected both k values and absolute a* readings. Small yellowness (b*) increases also occurred along with a* value losses, possibly the result of polymerized Schiff bases.
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| 8. |
- Berg, Christina, 1963, et al.
(författare)
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Perceptions and reasons for choice of fat- and fibre-containing foods by Swedish schoolchildren
- 2003
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Ingår i: Appetite. ; 40, s. 61-67
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Tidskriftsartikel (refereegranskat)abstract
- Department of Home Economics, Göteborg University, Box 122 04, SE 402 42, Göteborg, Sweden. christina.berg@ped.gu.se This study investigated schoolchildren's breakfast choices focusing on their reported usual intake and perceptions of fat-reduced or fibre-enriched alternatives. A total of 184 eleven- to fifteen-year-old were asked to participate, and 181 completed the study. Using pictures of food items, the children were instructed to reproduce their usual breakfast, and then breakfasts that would be: healthy, tasty, consumed by their parents, or approved by their parents. Participants' usual breakfast included breads and breakfast cereals containing a higher fibre content than that of the breakfast reported as most palatable. Their usual breakfast also contained products with less fibre than was the case for their healthy or perceived parental norm breakfasts. This may be interpreted as evidence that high-fibre bread and breakfast cereals are perceived as healthy but that consumption of these products is limited by palatability. In contrast to the ambivalence towards cereal products, corresponding disagreements between breakfasts were not observed for milk, and only a small systematic disagreement was observed for spread. Thus, the majority consumed the kind of milk and spread perceived as being healthy, tasty and parentally sanctioned despite the fact that full-fat products were frequently consumed. In conclusion, the results suggest that taste may be a barrier to consumption of high-fibre products, while consumption of low-fat products appears to be impeded by health beliefs. PMID: 12631506 [PubMed - indexed for MEDLINE]
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| 10. |
- Berg, Christina, 1963, et al.
(författare)
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Relation between breakfast food choices and knowledge of dietary fat and fiber among Swedish schoolchildren.
- 2002
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Ingår i: The Journal of adolescent health : official publication of the Society for Adolescent Medicine. - 1054-139X. ; 31:2, s. 199-207
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Tidskriftsartikel (refereegranskat)abstract
- PURPOSE: To investigate dietary knowledge and beliefs of schoolchildren, in relationship to breakfast choices, with specific attention to fat and fiber content. METHODS: Food choice and perceptions were studied by interviews using the "stacking box methodology". Youth (n = 181) aged 11-15 years were instructed to select food items among photographs of breakfast foods. In addition to choosing their own typical breakfasts, they were asked to exchange foods in hypothetical breakfasts to create meals with less fat and more fiber. The interview also dealt with recent changes in breakfast habits, and perceptions of healthy breakfasts, dietary fat, and foods rich in fiber. Data were analyzed by logistic regression. RESULTS: Knowledge concerning sources and health attributes of dietary fiber was associated with usual consumption of bread and breakfast cereals rich in fiber. In a similar way, a positive attitude toward limited fat intake predicted consumption of reduced-fat milk products. However, no association was observed between food choices and knowledge of a food-packaging symbol indicating low-fat and fiber-enriched foods. CONCLUSION: Lack of awareness of, and knowledge about, healthy eating may be important barriers to the development of health promoting food habits by schoolchildren.
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