Magnetic resonance imaging-based morphological and alignment assessment of the patellofemoral joint and its relationship to proximal patellar tendinopathy.

Objective: To assess the differences in morphology and alignment of the knee between patients with proximal patellar tendinopathy (PPT) and a control group, using MRI and focusing on the patellofemoral joint.

Methods: We retrospectively included 35 patients with clinically diagnosed and unequivocal findings of PPT on knee MRI, the case group. For the control group, we included 70 patients who underwent knee MRI for other reasons, with no clinical or MRI evidence of PPT.

Transformations of emotional experience.

In this paper the author approaches mental pain and the problems in a psychoanalytic treatment of patients with difficulties in the psychic transformation of their emotional experiences. The author is interested in the symbolic failure related to the obstruction of development of phantasies, dreams, dream-thoughts, etc. She differentiates symbolization disturbances related to hypertrophic projective identification from a detention of these primitive communications and emotional isolation.

Effects of dietary concentration and degree of polyunsaturation of dietary fat on endogenous synthesis and deposition of fatty acids in chickens.

Two experiments were performed to assess the effect of different amounts of dietary polyunsaturated fatty acids (PUFA) on fatty acid composition of chickens. The contribution of de novo fatty acid synthesis to fatty acid profile was also estimated. In trial 1, different fat sources were blended in different ratios allowing a gradient of dietary PUFA (from 15 to 61 g/kg), keeping added fat constant (9%).

Chemical composition and energy content of chickens in response to different levels of dietary polyunsaturated fatty acids.

Two experiments were performed to study the effect of dietary polyunsaturated fatty acids (PUFA) on abdominal fat pad weight and chemical composition of broilers. In Experiment 1, different fat sources were blended in different ratios keeping added fat level constant (9%). In Experiment 2, PUFA gradient was obtained by increasing the level of inclusion (2, 4, 6 and 8%) of PUFA-rich oil.

Influence of the dietary polyunsaturation level on chicken meat quality: lipid oxidation.

The present study was carried out to evaluate the influence of increasing amounts of dietary polyunsaturated fatty acids (PUFA) and alpha-tocopheryl acetate (alpha-TA) supplementation on lipid oxidation of raw and cooked thigh meat stored under refrigeration. One hundred ninety-two female, 1-d-old, broiler chickens were randomly distributed into 16 experimental treatments resuIting from the combination of 4 levels of dietary PUFA (15, 34, 45, and 61 g/kg) and 4 levels of supplementation with alpha-TA (0, 100, 200, and 400 mg/kg). Thiobarbituric acid reactive substance (TBARS) values in cooked meat and cooked refrigerated meat were 12- and 24-fold higher, respectively, than in raw meat.