This study was conducted to investigate the influence of copper sulphate (CuSO4) levels and spraying frequency on growth, yield and some physiological and biochemical characteristics in mugwort (Artemisia vulgaris L.) on grey fertile soil in Ho Chi Minh City. The two-factor experiment was arranged in a splitplot design, including nine treatments with three replicates. The main plot factor was three concentrations of CuSO4 with 0, 400 and 800 mg/L. The sub-plot factor was the number of sprays including 1 spray (10 days after cutting: DAC), 2 sprays (10 and 20 DAC), 3 sprays (10, 20 and 30 DAC), 4 sprays (10, 20, 30 and 40 DAC). The results indicated that mugwort was treated with copper sulphate at a concentration of 800 mg/L and sprayed three times, the physiological indices, including chlorophyll a and chlorophyll b contents in the leaves, reached the highest values with 9.34 and 4.74 mg/g, respectively. In addition, the highest total flavonoid, polyphenol and essential oil content (6.32 mg RE/g, 8.86 mg GAE/g and 0.18%, respectively) were attained when compared with other copper sulphate concentration. Finally, among the graded levels of CuSO4 application, the yield of essential oil increased progressively with increasing levels of CuSO4, obtaining the highest yield of essential oil at the treatment of 800 mg/L CuSO4, reaching 31.7 L/ha.

Myxomatous mitral valve degeneration (MMVD) is the most common heart disease in small to medium-sized dog breeds (Dachshund, Miniature and Toy Poodles, Chihuahua, Pomeranian, Shih Tzu, Maltese…). The objective of this research was to study the prevalence of MMVD and predisposing factors of an affected population dogs in the Cardiology clinic at Thonglor International Pet Hospital, Bangkok, Thailand. Electronic medical records of 151 dogs confirmed with MMVD were collected. Assessment criteria included signalments (breed, age, sex, and body weight); physical examination findings (clinical signs and heart murmur grades); subjective measurement findings on diagnostic imaging (vertebral heart score (VHS), left atrial to aorta ratio (LA/Ao), normalized left ventricular internal diameter in diastole (LVIDDN), normalized left ventricular internal diameter in systole (LVIDSN), and fractional shortening (FS)). The prevalence of MMVD in the study population was 33.4%. Based on The American College of Veterinary Internal Medicine (ACVIM) consensus guidelines, the study population comprised 80 (53.0%) dogs in stage B1, 47 (31.1%) dogs in stage B2, and 24 (15.9%) dogs in stage C. The prevalence of the disease was higher in small-breed dogs over 10 years old. A high number of male dogs (58.9%) was affected by MMVD compared to female dogs (41.1%). Heart murmurs severity generally increased with disease stage. Coughing was the most common clinical sign, reported in 40.8% of MMVD population. Cardiomegaly (based on VHS), increased LA/Ao along with increased LVIDDN, and increased LVIDSN were significantly associated with ACVIM stages (P < 0.001).

Feline panleukopenia, caused by the Feline panleukopenia virus (FPV), a small DNA virus in the Parvoviridae family, is a highly contagious and often fatal disease affecting all feline species. This study was conducted from April to September 2024 at the K9 Veterinary Clinic system in Ho Chi Minh City. During this period, 47 FPV-positive cats were identified from 132 suspected cases, representing a prevalence rate of 35.61%. Age and the number of cats per household were significantly associated with FPV infection rates (P < 0.05). The FPV-positive cats exhibited alterations in specific hematological parameters, with a reduction in both white blood cell (WBC) count (2.79 x 10⁹/L) and neutrophil count (1.77 x 10⁹/L). The most commonly observed clinical signs in FPVpositive cats included vomiting, non-bloody diarrhea, poor skin turgor, lethargy, and anorexia. The results of the treatment indicated that 29 out of the 47 infected cats recovered, representing a success rate of 61.70%. In conclusion, feline panleukopenia remains a significant risk for cats, particularly in young or unvaccinated individuals. Early treatment of cats with leukopenia, combined with strict adherence to the treatment regimen, is essential to improve the recovery rate.

This study investigated the formulation of nano xanthan gum (XG) through a hydrolysis reaction catalyzed by the enzyme lysozyme (Ly). Different reaction conditions of the xanthan gum cleavage process were studied including reaction times of 15, 30, and 45 min; pH levels of 8, 10, and 12; and reaction temperatures of 60, 80, and 100oC. Reaction efficiency was evaluated based on dextrose equivalent (DE) and XG/Ly particle size. Field emission scanning electron microscopy (FE-SEM) results showed that nano XG/Ly particles could be formulated with an average particle size of 500 nm when the reaction was operated at a pH of 12 and a temperature of 80oC for 15 min. Moreover, these nano polysaccharide particles were successfully applied in preparing pickering emulsions and improved their stability.

In recent years, the production of purpleback flying squid (Sthenoteuthis oualaniensis) has increased and plays an important role in Vietnam’s fisheries. This squid species is widely distributed in Vietnamese waters. Although its production is high, the cooked squid is generally considered less palatable than other squid species. When stored for an extended period, it develops an acrid taste, and dried squid often turns black, reducing the product’s commercial value. Therefore, utilizing purpleback flying squid for the production of value-added products, such as squid sausage, is desirable to enhance its utilization and market value. In this study, the effects of different concentrations of NaCl (0.5, 1, 1.5, and 2%) and seaweed (0.5, 1, and 2%) on the color, drip loss, protein solubility, texture, seasoning ratio, and gel strength of squid sausage were investigated. The results showed that the addition of salt and seaweed improved the texture of squid sausage compared to samples prepared without these ingredients. The best texture was observed in sausages formulated with 2% salt. The highest sensory score was achieved with a seasoning formulation consisting of 2% salt, 4% sugar, 0.5% monosodium glutamate (MSG), 0.7% garlic powder, 1% seaweed, 0.5% chili powder, and 1% chili sauce. These findings demonstrate that purpleback flying squid has strong potential for developing value-added products, and the optimized squid sausage formulation provides a promising application to enhance its commercial value and industrial utilization.