For some surgical procedures in veterinary dentistry including exodontia, orthognathic surgery, orthopedic surgery, oncologic surgery, and for the placement of dental implants, it is important to know the accurate location of the neurovascular structures within the mandibular canal. The aim of this research was to determine the course of the mandibular canal in the mandible and its relationship with other anatomical structures in brachycephalic dogs using computerized tomography. Mandibles from 10 brachycephalic cadaver dogs were evaluated. Measurements were taken in relation to the lingual, vestibular, alveolar crest, and ventral surfaces. These measurements indicated that the mandibular canal descends slightly from the mandibular foramen to the molar area, decreasing the distance of the mandibular canal from the mandibular ventral border. The mandibular canal is slightly closer to the lingual surface than the vestibular surface except in the molar tooth region. The mandibular canal continues in a rostral direction occupying the ventral region of the mandibular body, reaching its maximum distance from the alveolar crest at the level of the first molar and fourth premolar teeth. In the third and fourth premolar tooth region, the mandibular canal maintains a similar distance between the vestibular and lingual borders; then, at the level of the second premolar tooth, the distance of the mandibular canal from the lingual and ventral border increases before its termination at the mental foramen. The study reported here documents the feasibility of using CT to determine the location of the mandibular canal in relation to bony and dental parameters. Although the difference in mandible size of the group of brachycephalic dogs reported here resulted in broad ranges of measurements, it is clear that the MC course may vary between individual dogs.

The drivers of consumer acceptance concerning organic wines are not well understood. In particular, among wine professionals, there are anecdotal evidences claiming that consumers accept off-flavours that would not be tolerated if the wines were conventionally produced. Therefore, the aim of this study was to shed further light on this issue by tasting blind wines of both types of production using a tasting panel comprised by experienced individuals of several nationalities. The tasted wines were both conventional and organic and were with and without off-flavours. The same wines were evaluated in three tasting sessions where the given information was: (1) all wines were conventional, (2) all wines were organic, and (3) tasters were asked to guess the mode of production. A group of untrained tasters also rated the same organic wines in an informed session. The results showed that wines were significantly better scored and were given a higher willingness to pay value in the “organic” session. In addition, the experienced tasting panel produced a list of the most frequent sensory descriptors. When tasters were asked to guess the mode of production, wines that were supposed to be organic received a higher citation of off-flavours, such as “oxidized”, “reductive”, and “animal/undergrowth”. Moreover, an overall emotional response of unpleasantness was associated with the recognition of organic wines in the “guess” session. Untrained tasters rated the same organic wines with lower liking scores and were willing to pay less. In conclusion, off-flavours and their unpleasantness worked as a cue to identify wines supposed to be organic by experienced tasters. Their corresponding higher valorization could be explained by the psychological halo effect induced by the organic label. Contrarily, consumers did not show this halo effect, depreciating wines with unpleasant flavours irrespective of their mode of production.

The temporomandibular joint (TMJ) in the domestic dog is a synovial joint with 2 articular surfaces, the mandibular fossa of the squamous portion of the temporal bone and the articular head of the condylar process of the mandible. Although different diagnostic imaging techniques have been used to study the TMJ in dogs, morphologic and morphometric studies based on computed tomography (CT) are scarce. The purpose of the present study was to describe the morphologic and morphometric features of the TMJ in domestic dogs using CT. Width and depth of the mandibular fossa and 2 different angles between the mandibular fossa and the condylar process were measured in 96 TMJs of 48 dogs of different breeds (Labrador retriever, German shepherd, cocker spaniel, boxer, English bulldog, pug, shih tzu, and Cavalier King Charles spaniel). Temporomandibular joint conformation differed between breeds. Mid- and small-sized dogs had mandibular fossae that were more shallow, less developed retroarticular processes, and irregularly shaped condylar processes. The TMJs were more congruent in large dogs, presenting with deeper mandibular fossae, prominent retroarticular processes, and more uniform condylar processes. The measurements proposed in this study demonstrated 3 different morphologic conformations for the TMJ in the dogs of this study.

This study aimed to evaluate the thermal performance and meat quality in broilers reared in positive pressure tunnel ventilation (PP) and negative pressure tunnel ventilation (NP) in production houses. 320 Cobb broilers (40 broilers per house) were used. Pectoralis major muscles from 40 broilers (10 broilers per house) were randomly selected and analysed for L* (lightness), a* (redness), b* (yellowness), pH, drip loss (DL), cooking loss (CL) and shear force (SF). Air temperature and humidity of the transportation and slaughterhouse waiting room were recorded in the last week of rearing. Subsequently, the enthalpy comfort index (ECI) was calculated. Air temperature and ECI were higher (p < 0.05) in positive pressure sheds, whereas relative humidity was higher (p < 0.001) in negative pressure sheds. There was no statistically significant difference between the enthalpy comfort index during transport and lairage (p > 0.005). Meat quality defects (high L*, DL, CL, SF) were found in PP and NP. It was observed that b* was higher in PP, although pH and CL were higher in NP. Differences in pH, b* and CL indicate that broilers from PP had a higher level of heat stress. In conclusion, differences in pH, b*value and cooking loss in breast broilers indicate that birds in PP had a higher level of heat stress. Additional studies investigating pre-slaughter handling methods to minimise injuries and heat stress are recommended in order to improve animal welfare and meat quality.