The fatty acid composition of muscle and adipose tissues from entire and castrated male Boer goats raised in Australia

The fatty acid composition of longissimus thoracis (LT) muscle and adipose tissues (subcutaneous and intermuscular fat) from castrated and entire male Boer goat bucks was investigated. Sixty Boer bucks in groups of between three and five animals were slaughtered at 5, 15, 30, 45, 60, 75, 90 and 105 kg live weight (5 and 15 kg animals were not castrated). The fatty acid composition of LT muscle from castrated and entire Boers was significantly affected by slaughter weight. The fatty acid content of LT muscle and subcutaneous and intermuscular fat from both castrated and entire Boer bucks was primarily composed of oleic acid followed by palmitic and stearic acid. Both oleic and palmitic acid increased with slaughter weight whereas stearic acid decreased. LT muscle from castrated Boer bucks contained higher amounts of desirable fatty acids. In contrast to slaughter weight, castration of Boer bucks resulted in only minor changes in fatty acid composition of adipose tissues. It can be concluded that slaughter weight plays a role in changing the fatty acid composition of LT muscle and adipose tissues from Boer bucks.

Comparison of apparent ileal amino acid digestibility of feed ingredients measured with broilers, layers, and roosters

The apparent ileal digestibility of amino acids in 7 feed ingredients was determined using broilers, layers, and roosters. The ingredients included 3 cereals (wheat, sorghum, and corn), 3 oilseed meals (canola, cottonseed, and soybean meals), and 1 animal protein meal (meat and bone meal). Dietary protein in the assay diets was supplied solely by the test ingredient. All diets contained 20 g/kg of acid-insoluble ash as an indigestible marker, and each diet was offered ad libitum in mash form to 5 replicate pens of broilers and layers, and 4 replicate pens of roosters. The digestibility coefficients of individual amino acids for wheat, corn, and sorghum were higher (P < 0.05) in broilers than in layers and roosters. The digestibility of most amino acids for corn and sorghum was higher (P < 0.05) in roosters compared with those in layers, whereas the digestibility for wheat in layers and roosters was similar. In general, the digestibility of amino acids in canola meal, cottonseed meal, and meat and bone meal was similar among the 3 classes of chickens. The digestibility of amino acids in soybean meal was higher (P < 0.05) for layers compared with those for broilers and roosters but similar between broilers and roosters. These results suggest that the class of chickens significantly influenced the apparent ileal digestibility of amino acids in some feed ingredients.

Reactions of fac-[PtMe2(OMe)(H2O)3]+ with halide ions: effect of halide trans effect on methoxide hydrolysis

A solution of fac-[PtMe2(OMe)(H2O)(3)](+) (1) in aqueous perchloric acid underwent very slow hydrolysis of the Pt-OMe bond, over many, weeks. When chloride was added to a solution of 1, two interconverting isomers of [PtMe2(OMe)Cl(H2O)(2)] (with chloride trans to methyl) were formed, and with excess chloride, [PtMe2(OMe)Cl-2(H2O)](-) (both chloride ligands trans to methyl). This solution was stable at ambient temperature, but on heating, methanol was formed and [PtMe2Cl2(H2O)(2)] (both chloride ligands cis to methyl) was produced in the solution. It is proposed that this reaction proceeds via an intermediate complex with chloride bound trans to methoxide. Concentration gave solid [{PtMe2Cl2}n], whose identity was confirmed by conversion to [PtMe(2)Cl(2)py(2)] (pyridine, py, trans to methyl). With bromide and iodide, methoxide hydrolysis occurred at ambient temperature, more slowly with bromide than with iodide, to form solid [{PtMe2X2}(n)] without significant concentrations of [PtMe2X2(H2O)(2)] formed as an intermediate. The greater tendency for Pt-OMe bond to hydrolyse trans to halide compared with 1 was ascribed to the higher trans effect of the halide ligand compared with that of water. (C) 2003 Elsevier Science B.V. All rights reserved.