Background
Magnetic resonance imaging and computed tomography in patients with ventricular tachycardia (VT) after myocardial infarction (MI) helps to delineate scar from healthy tissue. Image-guided ...VT ablation has not yet been studied on a large scale.
Objective
The aim of the meta-analysis was to compare the long-term outcome of image-guided VT ablation with a conventional approach for VT after MI.
Methods
Eight electronic bibliographic databases were searched to identify all relevant studies from 2012 until 2018. The search for scientific literature was performed for studies that described the outcome of VT ablation in patients with an ischaemic substrate. The outcome of image-guided ablation was compared with the outcome of conventional ablations.
Results
Of the 2990 citations reviewed for eligibility, 38 articles—enrolling a total of 7748 patients—were included into the meta-analysis. Five articles included patients with image-guided ablation. VT-free survival was 82% 74–90 in the image-guided VT ablation versus 59% 54–64 in the conventional ablation group (
p
< 0.001) during a mean follow-up of 35 months. Overall survival was 94% 90–98 in the image-guided versus 82% 76–88 in the conventional VT ablation group (
p
< 0.001).
Conclusions
Image-guided VT ablation in ischaemic VT was associated with a significant benefit in VT-free and overall survival as compared with conventional VT ablation. Visualising myocardial scar facilitates substrate-guided ablation procedures, pre-procedurally and by integrating imaging during the procedure, and may consequently improve long-term outcome.
Abstract
This review covers the current situation of the use of Spirulina in poultry diets and discusses its benefits and challenges with particular emphasis on the effect of Spirulina ...supplementation on production performances and meat quality. Feed enriched with Spirulina influences broilers’ health by improving their immune response and gut function and increasing PUFA and pigment content in the meat. However, despite numerous studies, the effect of Spirulina on broiler performance remains unclear.
Among other plants, thyme and oregano are commonly used in Mediterranean cuisine, especially in meat dishes. Although the essential oils of these two plants possess great antimicrobial and ...antioxidative properties, their application as natural meat preservatives are limited due to hydrophobicity, sensitivity to external factors and interaction with food components. Furthermore, essential oils can have adverse impacts on meat's organoleptic properties. A possible way to overcome these barriers is by incorporating essential oils into nanometric delivery systems. Nano-sizing essential oils increases their stability, protects them, and allows their controlled release. This enhances the bioavailability of the essential oils and reduces their possible adverse impact on meat products' organoleptic properties by preventing their unwanted interactions with food components. The antibacterial and antioxidative effect of nanoencapsulated essential oils is confirmed in numerous studies, and some of them show that in this form, essential oils were potent in food models e.g. beef burgers, pâté and rainbow trout. However, a more promising way to introduce nano forms of essential oils into foods is incorporating them in packaging systems.
Physiological stress is one of many concerns facing modern broiler production. In conditions when birds are exposed to stress, supplementation of selenium, which is a crucial glutathione peroxidase ...enzymatic cofactor, increases the antioxidant capacity of the animals and decreases the harmful effects of free radicals. Dietary selenium improves production performance and health of animals, and positively affects the immune system, the quality, selenium content and fatty acid composition of meat and eggs. There are several different forms of selenium, the most common dietary supplements being an inorganic form (sodium selenite) and anorganic form (selenomethionine). However, in recent years, new forms of selenium, such as a 2-hydroxy-4-methylselenobutanoic acid (HMSeBA) and nanoselenium, which have more bioavailability, bioefficacy, and low toxicity have been designed. In this short comparative overview discusses the effects of inorganic, organic and nanoforms of selenium on production results, glutathione peroxidase activity, meat quality and level of toxicity in poultry.
The effect of dietary genistein on performance, intestinal morphology, caecal Lactobacillus spp. count, and tibia composition in broiler chickens after 21 and 37 days of feeding was investigated. A ...total of 360 Cobb 500 broiler chickens (21 days old) were randomly allocated to five treatments with six replicates of 12 birds each. They were fed a basal diet (C) or a basal diet supplemented with 200 (T1), 400 (T2), 600 (T3) and 800 (T4) mg genistein/kg of feed. Genistein supplementation did not affect feed intake, but improved bodyweight, weight gain and feed conversion ratio (FCR) after 21 days, while 600 mg/kg led to a significant increase in FCR after 37 days of feeding. Plasma triglyceride level decreased with dietary genistein after 21 days, while increases were found in T3 and T4 groups after prolonged supplementation. Significantly improved duodenal and jejunal villus length and width, crypt depth and villus/crypt ratio were observed after the first and the second finishing periods, respectively, while adverse effects were found in the ileum for both periods. At 42 days old, greater spleen and heart weights were measured in broilers fed diets with 800 mg/kg than in other broiler groups. The shorter genistein supplementation period (21 days) of 200 and 400 mg/kg had a positive effect on tibia wet weight, ash and calcium (Ca) content, while 37 days of the higher genistein doses administered to the T2, T3 and T4 birds significantly increased caecal lactic acid bacteria (LAB) counts. Thus, recommended doses should not exceed 400 mg/kg.
The goal of this study was to explore attitudes and habits of Serbian preschool and school children in consumption of meat products, milk and milk products, eggs and egg products and honey and bee ...products. The survey was conducted on a sample of 227 children, divided into three different age groups: preschool (ages 4-6), primary school I-IV grade (ages 7-11) and primary school V-VIII grade (ages 12-15). The results showed that all examined groups of children consumed meat products, milk and milk products, eggs and egg products, and honey and bee products. In all groups of children, the most frequently consumed food (among our food category choices) was dried ham (consumed by 19.64% of preschool children; 23.75% of schoolchildren from I-IV grade; 19.74% of schoolchildren from V-VIII grade). Fewer preschool children consumed sterilized milk compared to children of school age. The results showed that in all three groups of children, the most commonly consumed milk products were yoghurt (from 12.20 to 15.29% of children consumed these) and sour cream (from 11.57 to 12.74% of children consumed this), while kefir was the least-consumed product. In addition, there was no difference in consumption of boiled or fried eggs in the examined groups of children, while the consumption of egg products (mayonnaise) was higher in the group of preschool children than in the group of schoolchildren from V-VIII grade. Preschool children consumed honey 14.99% more often than schoolchildren from I-IV grade, and 14.49% more often than did schoolchildren from grade V-VIII.
Pork backfat is traditionally used in the formulation of dry fermented sausages and contributes to the properties of the final product. In addition to its important technological function during ...ripening and drying processes, this fat significantly affects the appearance, texture, and formation of the characteristic flavour and aroma of dry fermented sausages, so its substitution in these products is a major challenge for the meat industry. In order to produce reduced-fat fermented sausages with improved fatty acid composition, 16% of pork backfat was replaced with inulin gelled emulsions of corn or rapeseed oil. The addition of emulsions led to a significant decrease in saturated fatty acids and increase in polyunsaturated fatty acids, n-6 and n-3 types (P<0.05). An improved n-6/n-3 ratio was observed only in inulin-rapeseed modified sausages (5.87). No signs of lipid oxidation measured by thiobarbituric acid reactive substance contents were detected in the modified sausages. However, the significantly higher total acid number and peroxide value in modified sausages (P<0.05) after ripening and 1-month storage indicate the greater susceptibility of these sausages to oxidation and lipolysis compared to control sausages.
The meat industry has met new challenges since the World Health Organization classified processed meat in carcinogenic Group 1. In relation to this, the functional food concept in meat processing has ...gained importance, especially in reducing carcinogenic N-nitroso compounds and polycyclic aromatic hydrocarbons (PAHs) as an additional imperative, apart from the usual fat and salt reduction and product enrichment with functional ingredients. PAH reduction relies on control of the smoking process, but there is also a possibility they could be degraded by means of probiotic microorganisms or spices. The reduction of N-nitroso compounds could be provided by lowering the amount of added nitrite/nitrate, using substitutes for these chemicals, and/or by preventing conditions for the creation of N-nitroso compounds. Nevertheless, fat and salt reductions still remain topical, and rely mostly on the use of functional ingredients as their substitutes.
The antibacterial activity of cinnamaldehyde was evaluated against S. aureus experimentally inoculated (103 CFU/mL) in UHT-pasteurized milk, which was treated with different concentrations of the ...cinnamaldehyde (0.1% and 0.05%) and stored at 4 °C for 12 days. The MIC of cinnamaldehyde was 160 μg/ml. During the storage period, S. aureus counts in milk were reduced by 0.35-2.77 log CFU/mL. Significantly greater decreases were observed when cinnamaldehyde was added, regardless of the concentration used, compared with the control. A triangle test showed that panellists could detect the difference between milks with different concentrations of cinnamaldehyde (P<0.01). These results suggest that by adding 0.05% cinnamaldehyde to milk, the safety of the milk can be increased and a pleasant, desirable flavour can be obtained.
The aim of the present study was to assess the effects of medium-chain fatty acid (MCFA) diet supplementation on growth performance, intestinal histomorphology, serum biochemistry and intestinal ...microflora of broiler chickens. The study was performed on 180 one-day-old broilers of the same origin (Cobb 500 hybrid), over a 42-day period. They were fed diets supplemented with three treatments: control group (basal diet without supplementation); group with MCFA supplementation; and group with MCFA and coccidiostat supplementation. Broiler chickens fed diets supplemented with MCFAs had a significantly greater final bodyweight. The weights of carcass cuts (breast, drumsticks with thighs and wings) were greater in broilers receiving MCFAs than in control broilers. The addition of MCFAs to broiler diet significantly increased villus length and crypt depth in the duodenum and caecum, and significantly decreased villus width in the duodenum and ileum. Additionally, serum HDL-cholesterol and triglyceride concentrations were increased significantly in broilers with MCFA dietary supplementation. The results indicated that the MCFA diet supplementation had a beneficial effect on the performance of broiler chickens, their intestinal histomorphology and microflora.
PDF
