Significant genetic variation exists within and between breeds of beef cattle for age at puberty (AP). In general, faster-gaining breed groups of larger mature size reach puberty at a later age than do slower-gaining breed groups of smaller mature size; breeds selected for milk production reach puberty at younger ages than do those breeds not selected for milk production. Heterosis, independent of heterosis effects on weight, influences most measures of puberty in females and scrotal circumference (SC) in males. Crossbred heifers reach puberty at younger ages and heavier weights than their straightbred counterparts. Scrotal circumference has been shown to be an excellent indicator of AP in yearling bulls. Furthermore, a favorable genetic relationship exists between SC in bulls and AP of female offspring. Beef cattle breeders may take a direct approach to breeding for AP and subsequent reproduction by directly selecting for measures of fertility such as SC. However, an indirect approach, involving selection for an array of traits that provide an appropriate "genetic environment" for the expression of fertility (i.e., size, milk production, calving ease) may be preferred. Although seedstock producers are limited to making change through within-breed selection, commercial producers can take advantage of both within- and between-breed selection as well as crossbreeding to achieve the same goal.

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In the particular setting of neutropenic leukemia patients with pulmonary infection, the presence of the RHS on CT was a strong indicator of PM. It could allow the early initiation of appropriate therapy and thus improve the outcome.

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The effect of using water and talc to improve oil yield was examined for the case of the Carrasqueñ a cultivar for the first time. The influence of these treatments to the antioxidant content (phenols and tocopherols) and quality parameters of the oil are discussed with regard to findings for Picual cultivar (a cultivar extensively studied in the past for various reasons) oils extracted and analyzed under the same conditions. Before the oil extraction the fruits from both cultivars were characterized for the ripening index, flesh/stone ratio, moisture, oil content, and instrumental color of fruits and crushed fruits. Water addition caused a decrease in oil yield and extractability, an increase in the peroxide index and a decrease in K 270 and the total phenol content, whereas the instrumental color was scarcely affected. Talc addition resulted in an increase in oil yield and extractability, a decrease in the peroxide index and a-tocopherol content and a marked effect on the instrumental color measurement. Results show that for both Carrasqueñ a and Picual cultivars (fruits with a ripening index of 5.14 and 4.92, and a moisture content of 53.0 and 56.2%, respectively) water addition at a 42.9% w/w is not advisable. Conversely, talc addition increases oil yield without affecting negatively the quality parameters, although it decreases a-tocopherol content and has a marked effect on oil color.Practical applications: This paper shows the effect at a laboratory scale of adding talc and water to olive fruits from two different cultivars on oil yield, some quality parameters, tocopherol and phenol content and color. Results indicate that water addition to the paste during malaxation has important drawbacks such as a negative effect on some quality parameters which are relevant in the official olive oil grading (peroxide index and K 270 ), and also in oil yield and phenol content. Conversely, talc addition has important advantages such as an increase in oil yield without affecting negatively the quality parameters, although it decreases a-tocopherol content and affects oil color.