Alionienė, Jolanta Ingrida

Mokomoji knyga skirta Veterinarinės medicinos programos studentams, studijuojantiems naminių gyvūnų virškinimo sistemos anatomiją, histologiją ir fiziologiją. Šia knyga taip pat gali naudotis Gyvūnų mokslo bei Gyvūnų ir žmogaus sąveikos programų studentai. Leidinyje išdėstoma naminių gyvūnų virškinimo sistemos anatomija, histologinė struktūra bei funkcijos. Knyga apima tris pagrindinius skyrius: trumpą bendrąją dalį, naminių žinduolių ir paukščių virškinimo sistemos ypatumus. Knygoje išsamiai aprašomi naminių gyvūnų virškinimo sistemos anatominiai ir histologiniai ypatumai, virškinimo organų funkcijos ir reguliacijos mechanizmai. Leidinys iliustruotas paveikslais, nuotraukomis, schemomis. Pateikiami veterinarinės anatomijos ir histologijos terminai lietuvių ir lotynų kalbomis.

Kasmet pasaulyje augant žmonių skaičiui, didėja ir problema, kaip pamaitinti visus Žemės rutulio gyventojus. Augantys maisto, ypač gyvūninės kilmės produktų, poreikiai reikalauja intensyvių įprastų ir netradicinių maisto gamybos metodų.

Ši mokomoji knyga skirta Veterinarinės medicinos programos studentams, studijuojantiems gyvūnų ir paukščių dauginimosi sistemos anatomiją, histologiją ir fiziologiją, visiškai integruojant šių sričių žinias. Tai pirmoji tokio turinio mokomoji knyga lietuvių kalba. Leidinyje integruotai išdėstoma naminių gyvūnų patelių ir patinų lytinių organų anatomija, histologinė struktūra bei jų funkcijos. Pateikta medžiaga suteiks žinių apie įvairių rūšių gyvūnų organų kilmę, formavimąsi ir struktūrą, jų reikšmę gyvūno organizmui. Išsamiai išdėstomi naminių gyvūnų - atrajotojų (galvijų, avių, ožkų), arklių, kiaulių, mėsėdžių (šunų ir kačių) ir paukščių (vištų, ančių, žąsų) - lytinių organų anatominiai ir histologiniai ypatumai, reprodukcinės sistemos funkcijos ir reguliaciniai mechanizmai. Nagrinėjami kompleksinių dalykų, nuo kurių priklauso reprodukcinė gyvūno sveikata ir gerovė, tarpusavio ryšiai. Knyga gausiai iliustruota paveikslais, nuotraukomis ir schemomis. Pateikiami veterinarinės anatomijos bei histologijos terminai (lietuvių ir lotynų kalbomis). Šios žinios padės studentams suprasti ir paaiškinti naminių gyvūnų reprodukcinės sistemos struktūrą ir funkcijas. Šia mokomąja knyga galės naudotis ir kitų programų studentai. Manome, kad ji bus naudinga ir aukštesnio kurso studentams, studijuojantiems propedeutikos ir akušerijos dalykus, taip pat žemės ūkio srities magistrantams ir doktorantams, rezidentams bei veterinarijos gydytojams.

The objective of this study was to evaluate the quality of cured meat sausages by quantification of skeletal muscles, adipose tissue, connective tissues and blood vessels and spices by histological analysis and automated image analysis. Sample collection. Sausages of two local producers (A and B) were collected within a one-month period at retail shops in Kaunas, Lithuania. Sampling included 28 sausages samples of first and extra quality categories as indicated by the producer on the label. Histological analysis. Samples of each cured sausage were fixed in 10% neutral buffered formalin and routinely processed for paraffin embedding (1). Three histological sections (5 μm thickness) of each cured sausage sample were stained with Calleja method (2). The histological sections were examined with a BX43 light microscope with digital camera DP73 (Olympus, Tokyo, Japan). Image analysis. One of three prepared sections was used for image analysis to quantify the amount of individual animal tissue content. Different tissues were detected and scored with automated and manual colour threshold image analysis by use of an Olympus BX43 light microscope and image analysis program “Olympus Stream Essentials” version 1.9.1 (Olympus, Tokyo, Japan). Statistical analysis. Statistical analysis was performed using SPSS Inc., SPSS 24, Chicago, IL, USA and mean values, standard deviation and statistical significance at P< 0,05 were calculated. The histological evaluation of the cured sausage samples revealed different types of tissues (skeletal muscles, adipose, connective, blood vessels, nerves, glandular) found together with spices. Also, the study showed differences of the tissue composition of cured sausages of two producers and differences between sausages assigned to the first and extra quality categories. The highest mean values of skeletal muscles were found in cured sausages of extra quality of producer A (42,8%), first quality of producer A (41,37%), extra quality of producer B (43.49%), and first quality of producer B (45.49%), respectively. The content of adipose tissue varied from 48.37% (extra quality) to 46.42% (first quality) in sausages of producer A and from 35.23% (extra quality) to 27.22% (first quality) of producer B, respectively. Whereas the content of connective tissue varied between 10.02% (first quality, producer A) and 12.63% (first quality, producer B). Most of the blood vessels and spices found in the sausages of first quality produced by producer B (98.75%). […].

Guinea pigs (Cavia porcellus) have biological similarities to humans, which make them a suitable animal model in multiple fields of research. Guinea pigs have contributed to 23 Nobel prizes for medicine with studies leading to the discovery of vitamin C, the tuberculosis bacterium, as well as the development of vaccines for diphtheria and tuberculosis, replacement of heart valves, blood transfusion, kidney dialysis, antibiotics, anticoagulants, asthma medicines, etc. The majority of studies highlighted that diet components can have significant impact on gut microbiota, liver functions, homeostasis, metabolism and other functions in guinea pigs organism (1, 2, 4). We aimed to investigate the effect of different diets on guinea pigs health, hair morphology and protein value in blood. Twelve short-haired guinea pigs of 911.7 ± 1.24 g initial body weight were employed in this study. Environmental parameters of housing guinea pigs were: an ambient temperature of 20–24 °C, relative humidity of 55% ( ± 10%), ventilation – 15 fresh air changes per hour and a 12h light/12h dark light cycle. Guinea pigs of group I (n = 6) were fed for 6 months with commercial pellets (free of genetically modified organisms sourced ingredients), whereas animals of group II (n = 6) got rations containing genetically modified soybeans. The crude protein, crude fat and crude fiber of the pellet in group I and group II were 19.91% and 21.50%, 12.05% and 6.00%, and 2.79% and 3.96%, respectively. Access to high quality of hay and water in both groups was ad libitum. In order to avoid vitamin C deficiency all guinea pigs were administrated daily intake of 20 mg of vitamin C/1000 g of body weight. For monitoring general health status in guinea pigs, health inspection checklist of 7 parameters (nose, eyes, ears, mouth, fur, fecal/urine, behaviour) was used. Blood samples were collected once at the time after six month from the beginning of feeding two different diets Serum total protein (T-Pro) was estimated using refractometry method. Hair samples were taken by cliping 1 cm from the dorsal spine and shoulder region/scapula on the right and left sides. Before use, the hairs were cleaned by distilled water and degreased using ethanol at 70% for 2–3 minutes to remove dirt and air-dried prior to further microscopic analysis (Olympus SZx7, Japan). Hair diametre (μm), cuticle, medullary diametre (μm), and medullary index (MI) were evaluated in 36 hair samples. MI was determined by measuring the diameter of the medulla and dividing it by the diameter of the hair (3). All conducted tests meet ethical principles and comply with animal welfare standards. The procedures with guinea pigs were approved by the national ethics commission (permission number G2-127/2019). Statistical analysis was performed using MedCalc (https://www.medcalc.org/calc/, Version 20.015; 2021) and EndMemo statistical softwares (http://www.endmemo.com/statistics/kurtosis.php). A difference was considered significant when the P value < 0.05. Applying health inspection checklist was noticed that noses of guinea pigs in both groups were clear, no discharge, eyes clear, symmetrically open and shiny, ears clean, mouth closes easily, tooth was not overgrowth, fur clean, no hair loss area on body, faeces oval shape and urine clear. All animals were active, no signs of decreased appetite or abnormal behaviour The morphometric measurements of cuticle were 1.48 ± 0.127 μm (skewness –0.4895, excess kurtosis –0.6981) and 2.15 ± 0.09 μm (skewness –0.8451, excess kurtosis –0.6981; p = 0.0015) in guinea pig hair samples of group I and II, respectively. Medullary diametre of 67.28 ± 13.02 μm (skewness –1.4542, excess kurtosios 2.9011) was noticed in group I and 116.91 ± 10.133 μm (skewness 0.4652, excess kurtosis –1.615; p = 0.0006) in group II. Diameter of hair in group I was 68.75 ± 1.253 μm (skewness –1.7777, excess kurtosis 3.7826), in group II – 118.96 ± 10.12 μm (skewness 0.4532, excess kurtosis –1.5812; p = 0.006). Increments of 73.03% of hair diameter and 73.76% of medulla diameter was fixed in group II, but MI has remained stable (MI varied from 0.97 to 0.98 between groups). T-Pro value was 51.00 ± 5.11 g/l (95% CI 38.99–63.01, median 46, kurtosis 1.377) and 44.5 ± 2.22g/l (95% CI 39.28–49.72, median 42, kurtosis 2.759, p = 0.0638) in group I and II, respectively. Pellets for guinea pigs containing genetically modified soybeans did not have harmful impact on guinea pigs fur coat, morphological elements of hair and MI. Amount of T-Pro value was 12.75% lower in group II but in appropriate physiological norm.

Ši mokomoji knyga skirta pirmojo kurso Veterinarinės maisto saugos nuolatinių ir ištęstinių studijų programų. Maisto mokslo nuolatinių ir ištęstinių studijų programų studentams, studijuojantiems gyvūnų morfologiją. Mokomoji knyga gali būti naudojama Gyvulininkystės technologijos nuolatinių bei ištęstinių studijų ir Gyvūnų mokslo nuolatinių bei ištęstinių studijų studentams, studijuojantiems gyvūnų morfologiją. Šios knygos pirmame skyriuje pateiktos žinios apie naminių gyvūnų (šuns, katės, kiaulės, arklio ir galvijo) griaučius, jų rūšinius skirtumus. Antrame skyriuje pateikiama informacija apie kaulų jungtis, o trečiame - apie naminių gyvūnų raumenis, jų rūšines ypatybes ir funkcijas. Knyga gausiai iliustruota paveikslais. Knygoje pateikti lietuviški morfologiniai terminai, remiantis Veterinarinės anatomijos, histologijos ir embriologijos terminų žodynu (2013).

The purpose of this study was to broaden the basic knowledge of corneal morphological structures in pigs, cows and rabbits and to find morphological and histological differences in the constituent corneal structures. After slaughter, corneal samples of 24 animals, including cows, pigs and rabbits, were investigated. Forty-eight eyeballs (n = 48) of 8 pigs, 8 cows and 8 rabbits were used for this study. Central corneal thickness (CCT) values in cows were higher than those in pigs (P < 0.001) and rabbits. In rabbits, CCT, as a percentage of the eye axis length, was 55.03% greater than in cows and 40.55% greater than in pigs (P < 0.001). The thickness of substantia propria (stroma) depended on the species and accounted for more than 80% of the thickness of all layers of the cornea. The thickness of the anterior epithelium amounted to 15.81% of the thickness of all layers of the cornea in cows, 11.79% in pigs, and 8.48% in rabbits (P < 0.001). The data analysis showed that the caudal limiting membrane + endothelium was the thinnest layer of the cornea, with thickness ranging from 0.88% to 2.40% of the total thickness of all layers of the cornea in the three species under study (P < 0.001). A statistically significant negative correlation was determined between the anterior epithelium and substantia propria in corneas of cows, pigs and rabbits (P < 0.001). This paper describes the morphometric parameters of the cornea in pigs, cows and rabbits. These parameters will be of use to scientists using animal models in vision science research.

The aim of this work was to define the quality of cured meat sausages by quantification of the amount of skeletal muscles, adipose tissue, connective tissues and blood vessels by histological analysis and automated image analysis. Material and Methods. Sample collection. Altogether, sausages from two producers (A and B) were collected within a one month period at retail shops in Kaunas, Lithuania. These included 29 sausages samples of different quality categories as indicated by the producer on the label: second, first and extra categories.Histological analysis. Samples of each cured sausage were fixed in 10% neutral buffered formalin and routinely processed for paraffin embedding (Anderson and Bancroft, 2002). Three histological sections (5 μm thickness) of each cured sausage sample were stained with Calleja method (Exbrayat, 2013). The histological sections were examined with a BX43 light microscope with digital camera DP73 (Olympus, Tokyo, Japan). Image analysis. Further one of three prepared sections was used for image analysis to quantify the amount of individual animal tissue content. [...].

The aim of this study was to evaluate the quality of cured meat sausages of two Lithuanian producers. Histological analysis of meat products enables assessment of animal tissue content and can give information on the quality of the used raw material and the quality of the processing steps. The cured meat sausage samples were collected at retail within a one month period. These sausages consisted of extra and first category quality sausages. Sections of these sausages were stained with Calleja methods and examined histologically for the presence of various animal tissue types. To quantify the amount of individual tissues, an image analysis software was used. The histological evaluation of the cured meat sausage samples demonstrated presence of skeletal muscles, adipose tissue, connective tissues, and blood vessels. Glandular and nerve tissues were found only in 3 and 2 samples, respectively. No cartilage and bone tissues were found in any of the examined samples. The amount of skeletal muscles, adipose and connective tissues differed between the sausage samples of the two producers. The much higher amount of skeletal muscles (P<0.05) was found in sausages of extra quality in comparison to the first category sausages of producer. However the amount of adipose tissues was higher (P<0.05) in the first category sausages, respectively. For collagen tissues, these differences were significant between first quality category sausage samples of two producers (P<0.05). In conclusion, automated image analysis is able to quantitatively evaluate tissue contents of meat products, however it is recommended to verify such results by an alternative methods.