Comparative study of histological and histo-chemical image processing in muscle fiber sections of broiler chicken

Rat Model of Quadriceps Contracture by Joint Immobilization

Muscle contracture is an abnormal pathologic process resulting in fibrosis and muscle atrophy, which can lead to limitation of joint motion. To establish a diagnostic method to detect muscle contracture and a method to control its progression, we investigated an appropriate method to create an animal model of quadriceps contracture using rats. Eighteen Wistar rats were divided into three groups, and bilateral hindlimbs were immobilized with either a cast (Group I), a Velcro hook-and-loop fastener (Group V), or steel wire (Group S) with the knee and ankle joints in extension position for two weeks. Five rats in a control group (Group C) were not immobilized. After two weeks, the progression of quadriceps contracture was assessed by measuring the range of joint motion and pathohistological changes. Muscle atrophy and fibrosis were observed in all immobilization groups. The knee joint range of motion, quadriceps muscle weight, and muscle fiber size decreased only in Group S compared to the other immobilization groups. Stress on rats due to immobilization was less in Group S. These results indicate that Group S is the superior quadriceps contracture model. This model aids research investigating diagnostic and therapeutic methods for muscle contracture in humans and animals.

Image Observation Study on Improving the Effectiveness of Muscle Strength Training for Sprinters

In order to solve the problem of improving the effectiveness of muscle strength training for sprinters, this paper presents a study using image observation technology. The main content of this technology research is to determine the experimental object and method according to the image observation and muscle characteristics. Through the data processing and other processes, it is concluded that the image observation technology has a high accuracy in the observation of muscle movement patterns. The experimental results show that when the relationship number r = 0.99, the average error of prediction is 0.09, and the image observation technology has a high accuracy in the observation of muscle movement. Conclusion. It is proved that the technical research of image observation is effective and accurate for improving the training of sports muscle strength of sprinters.

Gel Properties of Blue Round Scad (Decapterus Maruadsi) Mince as Influenced by the Addition of Egg White Powder

The use of egg white powder (EWP) to enhance the physicochemical properties, molecular structure, and thermal stability of Decapterus maruadsi mince gels was investigated. The thermal stability was analyzed by adding spray-dried EWP (0%, 0.2%, 0.4%, 0.6%, 0.8%, 1%) to the mince, and mince gels were prepared to study the changes in their fracture constant, water distribution, microstructure and protein conformation of mince gels. In addition, the stress-strain curve of the EWP-mince gel was measured to obtain its compressive modulus (E). The formation of the mince gel was promoted by EWP, and the whiteness, fracture constant, water-holding capacity, and immobilized water were all enhanced. At 0.8% addition of EWP, the fracture constant increased from 176.715±2.463 N/m to 348.631±3.144 N/m (p<0.05), which was a nearly twofold improvement. Additionally, the water-holding capacity increased from 75.21% to 79.99%, and the percentage of immobilized water increased from 94.03% to 94.91%. The EWP-mince gel network structure was the most uniform and dense, and there were increases in hydrogen bonds, disulfide bonds, β-sheets, and β-turns in mince gels, as well as the storage modulus (G') and enthalpy (ΔH). In contrast to the control group, the relative content of α-helixes decreased from 53.34% to 37.09% and transformed into other secondary structures, and the bulk water and cooking loss also decreased to 2.41% and 8.51%, respectively. Consequently, EWP effectively improved the quality of mince products, and the effect was most apparent when 0.8% was added.