Objective:To investigate whether simple and non-invasive measurement of N-terminal pro-brain natriuretic peptide (NT-proBNP) and/or C-reactive protein (CRP) can predict perioperative major cardiovascular event (PMCE).Design:Prospective, single-centre, cohort study.Setting:A 1900-bed tertiary-care university hospital in Seoul, KoreaDesign and patients:The predictive power of NT-proBNP, CRP and Revised Cardiac Risk Index (RCRI) for the risk of PMCE (myocardial infarction, pulmonary oedema or cardiovascular death) were evaluated from a prospective cohort of 2054 elective major non-cardiac surgery patients. Optimal cut-off values were derived from receiver operating characteristic curve (ROC) analysis.Main outcome measurement:PMCE (myocardial infarction, pulmonary oedema or cardiovascular death) within postoperative 30 days.Results:PMCE developed in a total of 290 patients (14.1%). Each increasing quartile of NT-proBNP or CRP level was associated with a greater risk of PMCE after adjustment for traditional clinical risk factors. The relative risk (RR) of highest versus lowest quartile was 5.2 for NT-proBNP (p<0.001) and 3.7 for CRP (p<0.001). Both NT-proBNP (cut-off  = 301 ng/l) and CRP (cut-off  = 3.4 mg/l) predicted PMCE better than RCRI (cut-off  = 2) by ROC analysis (p<0.001). Moreover, the predictive power of RCRI (adjusted RR  = 1.5) could be improved significantly by addition of CRP and NT-proBNP to RCRI (adjusted RR 4.6) (p<0.001).Conclusions:High preoperative NT-proBNP or CRP is a strong and independent predictor of perioperative major cardiovascular event in non-cardiac surgery. The predictive power of current clinical risk evaluation system would be strengthened by these biomarkers.

Intracoronary attenuation-based CCTA analyses, TAG and CCO, showed moderate correlation with physiological coronary artery stenosis. The incremental value of TAG or CCO to the evaluation of haemodynamically stenosis by CCTA seemed to be limited.

The objective of the present study was to investigate the effects of fermented persimmon shell diet (FPSD) supplementation on growth performance and blood parameters in 96 Berkshire pigs. The FPSD was made from persimmon shell and mixed with rice bran and barley bran. Samples of FPSD on day 0 (D0) and day 60 (D60) were analyzed for chemical composition, pH and organic acids. The experimental diets were 0, 3, 5 and 7% FPSD added to C, T1, T2 and T3 of finishing diets on fresh matter basis. Dry matter (DM) was lower (P < 0.01) and crude protein was higher (P < 0.01) on D60 than on D0. pH value decreased (P < 0.01) on D60 than on D0 but organic acids were increased (P < 0.01). Average daily gain was higher (P < 0.05) in T2 than in other groups. Average daily feed intake was higher (P < 0.05) in T2 than in other groups. Total cholesterol was higher (P < 0.05) in T3 than in other groups. High-density lipoprotein cholesterol increased (P < 0.05) in groups by the addition of FPSD. Blood urea nitrogen was lower (P < 0.05) in C than in other groups. The results indicate that FPSD improved the growth performance and blood parameters in Berkshire pigs.

The objective of the present study was to investigate the effects of growth performance, chemical composition and meat quality parameters by the addition of fermented persimmon shell diets (FPSD). The experimental animals were ninety-six Berkshires. The pigs were allotted at 8 per pen in front-open building with three replicate pens per treatment. Until 61±1 kg live weight at 140 days, the animals were fed growing diet, after which, experimental samples were fixed at 0, 3, 5 and 7% FPSD as C, T1, T2 and T3 in the finishing diets. Pigs of 103±1 kg live weight were slaughtered by electrical stunning. In growth performance, ADG increased more (p<0.05) in T2 than C and T1. ADFI (kg/day) was higher (p<0.05) in T2 than in other groups. Feed conversion ratio was lower (p<0.05) in T2 than in other groups. On longissimus dorsi muscle (LM), the content of moisture was lower (p<0.05) in T3 than in other treatments. Crude fat increased (p<0.05) by addition of FPSD. pH at 24 h (pH 24 ) decreased more (p<0.05) in T2 and T3 than C and T1 by addition of FPSD. WHC decreased (p<0.05) by addition of FPSD. In meat, Hunter L* and a* were lower (p<0.05) in C than in other treatments. Hunter b* was higher (p<0.05) in T3 than in other treatments. In back-fat, Hunter L* was higher (p<0.05) in C than in other treatments. Hunter a* was not different in C and T1 but increased (p<0.05) in treatments by addition of FPSD. Hunter b* increased (p<0.05) by addition of FPSD. In sensory evaluation scores, for fresh meat, the value of meat color was higher (p<0.05) in T2 and T3 than in C and T1. The value of marbling was lower (p<0.05) in C than in other treatments. The value of drip loss was higher (p<0.05) in C than in other treatments and was lower (p<0.05) in T2 and T3 than in other treatments. The results of cooked meat, the value of tenderness was not different in C and T1 but increased (p<0.05) in other treatments. The value of flavor was significantly higher (p<0.05) in T2 and T3 than in C and T1. The value of overall acceptability was increased (p<0.05) by addition of FPSD. Hence we can conclude that addition of FPSD affected growth performance and meat quality parameters, in particular, it improved crude fat, hunter L* and b*, and sensory evaluation on pork and was also seen to affect pH 24 and WHC. FPSD can be used for improvement of meat quality parameters.