Introduction: Reindeer are adapted to long distance migration. This species can cope with variations in substrate, especially in ice and snow environment. However, few detailed studies about reindeer hoof are available. Thus this article describes the results of studies on macro- and micro-structures of reindeer hoof.Material and Methods: The gross anatomy of the reindeer hooves was examined. Stereo microscope (SM) and a scanning electron microscope (SEM) were used to observe four key selected positions of reindeer hooves. Moreover, element contents of the three selected positions of reindeer hooves were analysed using the SEM equipped with energy dispersive spectroscope.Results: Hoof bone structures were similar to other artiodactyl animals. In the microscopic analysis, the surfaces of the ungula sphere and ungula sole presented irregular laminated structure. Ungula edge surfaces were smooth and ungula cusp surfaces had unique features. Aside from C, O, and N, reindeer hooves contained such elements as S, Si, Fe, Al, and Ca. The content of the elements in different parts varied. Ti was the particular element in the ungula sole, and ungula edge lacked Mg and S which other parts contained.Conclusion: The macro- and micro-structures of the reindeer hooves showed high performance of skid and abrasion resistance. It is most probably essential to the long distance migration for the animals.

Tenderness is the most important characteristic of meat, determining consumer approval. There are numerous methods of its improvement, although of diverse effectiveness. addition of vitamin D₃ to the feed for a short period before slaughter (7–10 days) is one of the natural ways to enhance the tenderness. Vitamin D₃ is responsible for Ca²⁺ mobilisation in serum and increase in activity of proteolytic enzymes belonging to calpains, which results in significant improvement of beef tenderness and reduction of ageing time. The use of vitamin D₃ is an application tool determining tenderness improvement of beef with substantial reduction in processing costs. Moreover, shorter post mortem ageing process will exceed the retail display time, which will consequently reduce losses due to unsold meat being returned from shops to the manufacturers. Based on the results of studies conducted over the last 15 years, this paper presents the possibility and the effects of the use of vitamin D₃ to improve beef tenderness.

The aim of this case series was to describe the differences between maternal and fetal blood-gas results during anesthesia. Sixteen singleton adult merino ewes weighing 60.1 ± 5.1 kg at 125.7 d (124 to 126 d) gestation were anesthetized. Maternal (radial) and fetal (umbilical) arterial blood gas samples were collected 79 ± 6 min after the start of anesthesia if maternal mean arterial pressure (MAP) was stable and > 65 mmHg. Fetal pH, partial arterial pressure of oxygen (PaO2), glucose, arterial hemoglobin oxygen saturation (SaO2), sodium, and chloride were significantly lower and fetal partial arterial pressure of carbon dioxide (PaCO2), lactate, hematocrit, total hemoglobin, potassium, and calcium were significantly higher than maternal blood-gas values. Fetal pH, PaO2, and BE were lower and fetal lactate was higher than fetal umbilical arterial samples previously reported, which may indicate a non-reassuring fetal status. Further refinement of the ovine experimental model is warranted with fetal monitoring during maternal anesthesia.