Background: With a hip abductor tendon tear, widening of the intergluteal space, or "fat stripe," is a characteristic change seen in and around the gluteus medius and minimus.
Purpose: To determine the relationship of the intergluteal fat stripe in hips with pathologic abductor tears compared with the contralateral side and to evaluate the association of fat stripe size with hip-specific patient-reported outcome measures.
Study Design: Case series; Level of evidence, 4.
Methods: Of the 43 patients (42 female, 1 male; mean age, 56.6 years; range, 38-85 years) who underwent endoscopic gluteus medius repair, 19 met inclusion criteria of preoperative bilateral hip magnetic resonance imaging (MRI) scans and 2-year follow up. A single board-certified fellowship-trained orthopaedic surgeon (J.F.), who was blinded to outcomes, evaluated the MRI scans to measure the intergluteal fat stripe on the operative and nonoperative sides. The 2-year postoperative International Hip Outcome Tool (iHOT-12) and modified Harris Hip Score (mHHS) values were analyzed to determine their relationship to the size of the fat stripe. Statistical analysis was performed using a paired test, and associations were determined using Pearson product correlation as well as nonparametric measurements.
Results: The size of the intergluteal fat stripe differed significantly between the operative and nonoperative sides. The area of the fat stripe on the operative side was 645.73 ± 513.09 mm, and on the nonoperative side it was 313.47 ± 360.71 mm, an average of 332.36 mm greater than the nonoperative side ( = .02). The width of the fat stripe was 9.10 ± 4.60 mm on the operative side and 5.15 ± 3.87 mm on the nonoperative side, 3.95 mm greater than the nonoperative side ( < .01). There was no correlation between the width or area of the fat stripe on the operative side and iHOT-12 or mHHS values at 2-year follow-up.
Conclusion: The study findings indicated that the intergluteal fat stripe is significantly wider and has a significantly larger area in hips with abductor tears compared with unaffected hips. This did not correlate with 2-year patient-reported outcomes.
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http://dx.doi.org/10.1177/23259671211068030 | DOI Listing |
Children (Basel)
January 2025
University Hospital of Lausanne, 1011 Lausanne, Switzerland.
Objectives: The scaphoid fat pad stripe (SFS) is a radiological sign first described in 1975 as a line of relative lucency lying parallel to the lateral border of the scaphoid, with slight convexity toward it, and it is optimally demonstrated on postero-anterior and oblique views with ulnar deviation of the carpus. The obliteration or displacement of this line is commonly present in acute fractures of the scaphoid, radial styloid process, and proximal first metacarpus. The aim of this observational study is to investigate the supportive value of the fat stripe sign (SFS) in the diagnosis of scaphoid fractures in the pediatric population.
View Article and Find Full Text PDFFoods
December 2024
Department of Agronomy, Food, Natural Resources, Animal and Environment (DAFNAE), University of Padova, 35020 Legnaro, Padova, Italy.
This study assessed the impact of growth-related myopathies-white striping (WS), wooden breast (WB), and spaghetti meat (SM)-on the technological properties, lipid and protein oxidation, chemical composition, and profiles of fatty acids (FAs), amino acids, minerals, and sensory attributes of muscles in broiler chickens. Breasts with myopathies had similar pH and lightness but exhibited lower redness and yellowness in the case of WB defect compared to normal meat ( < 0.05).
View Article and Find Full Text PDFPoult Sci
January 2025
Department of Food Science and Technology, Universidade Estadual de Londrina, Celso Garcia Cid Road, Km 380, PR, Londrina 86057-970, Brazil.
White striping (WS) is an anomaly characterized by the appearance of white striations in the Pectoralis major muscles. This study aimed to evaluate the effect of animal fat replacement (chicken skin) with hydrolyzed collagen (HC, 0, 50 and 75%) on the characteristics of burgers with normal chicken breast fillets (FN) and WS. The samples were subjected to physical-chemical characterization, oxidative stability (TBARS), texture, and sensory profile.
View Article and Find Full Text PDFPLoS One
December 2024
Institute of Zoology, University of the Punjab, Lahore, Pakistan.
Fishmeal (FM) is a key component of commercial fish feeds, but due its unsustainable supply, the search for quality alternatives of FM has become a significant area of investigation worldwide. The insect-based proteins such as black soldier fly larvae (BSFL) are being recognized as an alternative ingredient. However, anti-nutritional factors in these alternatives may negatively affect nutrient utilization in fish.
View Article and Find Full Text PDFPoult Sci
January 2025
IRTA-Food Quality and Technology, Finca Camps i Armet, Monells, Spain; Departamento de Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Cardenal Herrera-CEU, CEU Universities, Alfara del Patriarca, Spain. Electronic address:
Wooden breast (WB), spaghetti meat (SM) and white striping (WS) are significant research focuses due to their impact on meat quality. This study examines the relationship between different myopathies in chickens from a commercial slaughterhouse and compares physicochemical traits between breasts with single and multiple myopathies and control (CO-no apparent myopathy). A total of 240 breasts were evaluated for myopathy presence, severity and location, and physicochemical parameters (i.
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