Surgery for sleep apnoea is challenging, particularly in patients with macroglossia. This has led us to develop a new procedure for reduction of the tongue base with low morbidity. Two types of bipolar radiofrequency probe were used via a percutaneous approach under an aseptic technique and general anaesthesia on 15 consecutive patients with retropalatal and retrolingual collapse. The lingual neurovascular bundles and probe were simultaneously identified with intraoperative real-time ultrasound to prevent neurovascular damage, and five patients had additional tongue mucosal suture advancement. All patients had previous or concurrent palatal surgery. The increase in cephalometric (retrolingual) posterior airspace (PAS) was 4 mm with a Spinevac wand and mucosal suture advancement, which is comparable to current-staged monopolar radiofrequency protocols requiring treatment for up to 6 months. Overall, 40% polysomnographic success was achieved, but it was 80% when additional phase 1 procedures were used. Morbidity was minimal with careful adherence to the perioperative care protocol.

Live animal and carcass data were collected from market barrows and gilts (n = 120) slaughtered at a regional commercial slaughter facility to develop and test prediction equations to estimate carcass composition from live animal and carcass ultrasonic measurements. Data from 60 animals were used to develop these equations. Best results were obtained in predicting weight and percentage of boneless cuts (ham, loin, and shoulder) and less accuracy was obtained for predicting weight and ratio of trimmed, bone-in cuts. Independent variables analyzed for the live models were live weight, sex, ultrasonic fat at first rib, last rib, and last lumbar vertebra, and muscle depth at last rib. Independent variables for the carcass models included hot carcass weight, sex of carcass, and carcass ultrasonic measurements for fat at the first rib, last rib, last lumbar vertebra, and muscle depth at last rib. Equations were tested against an independent set of experimental animals (n = 60). Equations for predicting weight of lean cuts, boneless lean cuts, fat-standardized lean, and percentage of fat-standardized lean were most accurate from both live animal and carcass measurements with R2 values between .75 and .88. The results from this study, under commercial conditions, suggest that although live animal or carcass weight and sex were the greatest contributors to variation in carcass composition, ultrasonography can be a noninvasive means of differentiating value, especially for fat-standardized lean and weight of boneless cuts.

Live animal and carcass data were collected from market barrows and gilts (n = 119) to determine the accuracy and precision of using a single longitudinal scan, parallel to midline, in estimating body and carcass composition. Data from test pigs (n = 96) were used to develop prediction equations. Best results were obtained in predicting weight of boneless cuts (ham, loin, and shoulder), weight of lean cuts (bone-in ham, loin, and shoulder), and weight of fat-standardized carcass lean. Less accuracy was obtained in predicting ratios of all estimates on a live basis. Independent variables analyzed for the live models were live weight, sex, and ultrasonic fat depth and muscle depth at the 10th rib. Independent variables for the carcass models were the same as on the live animal; the estimators for boneless cuts (ham, loin, and shoulder) were most precise. Equations were tested against an independent set of experimental pigs (n = 23). Equations for predicting weight of boneless cuts, weight of ham and loin, and percentage of fat-standardized lean using both live and carcass measurements were most accurate, with R2 values between .78 and .87 and RSD values between 1.30 and 1.92 kg. The results of this study reinforce the potential of assessing carcass composition and value by using a single longitudinal B-mode scan on both live pigs and carcass; live weight, sex of pig, and fat depth at the 10th rib were the greatest contributors to variation.