| 1. |
- Lindahl, Johanna, et al.
(författare)
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Urban livestock-keeping: Contributions to food and nutrition security
- 2018
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Ingår i: Encyclopedia of Food Security and Sustainability. - : Elsevier. - 9780128126875 ; , s. 317-321, s. 317-321
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Bokkapitel (refereegranskat)abstract
- When more and more people live in cities, there is increased need to produce food close to and within cities. The high value of livestock products and the increasing demand from the growing urban middle classes create a niche for urban livestock keeping, which contribute to the food security and the livelihoods of many different value chain actors. This chapter explores the different kinds of urban livestock keeping in low and middle-income countries and provides a view of the dynamics as well as the importance.
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| 2. |
- Metzger, Julia, et al.
(författare)
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Genome data uncover four synergistic key regulators for extremely small body size in horses
- 2018
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Ingår i: BMC Genomics. - : Springer Science and Business Media LLC. - 1471-2164. ; 19:1
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Tidskriftsartikel (refereegranskat)abstract
- Background: Miniature size in horses represents an extreme reduction of withers height that originated after domestication. In some breeds, it is a highly desired trait representing a breed- or subtype-specific feature. The genomic changes that emerged due to strong-targeted selection towards this distinct type remain unclear.Results: Comparisons of whole-genome sequencing data from two Miniature Shetland ponies and one standard-sized Shetland pony, performed to elucidate genetic determinants for miniature size, revealed four synergistic variants, limiting withers height to 34.25 in. (87 cm). Runs of homozygosity regions were detected spanning these four variants in both the Miniature Shetland ponies and the standard-sized Shetland pony. They were shown to be characteristic of the Shetland pony breed, resulting in a miniature type under specific genotypic combinations. These four genetic variants explained 72% of the size variation among Shetland ponies and related breeds. The length of the homozygous regions indicate that they arose over 1000 years ago. In addition, a copy number variant was identified in DIAPH3 harboring a loss exclusively in ponies and donkeys and thus representing a potential height-associated variant.Conclusion: This study reveals main drivers for miniature size in horses identified in whole genome data and thus provides relevant candidate genes for extremely short stature in mammals.
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| 3. |
- Nilsson, Kajsa, et al.
(författare)
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Characterisation of non-coagulating milk and effects of milk composition and physical properties on rennet-induced coagulation in Swedish Red Dairy Cattle
- 2019
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Ingår i: International Dairy Journal. - : Elsevier BV. - 0958-6946 .- 1879-0143. ; 95, s. 50-57
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Tidskriftsartikel (refereegranskat)abstract
- Non-coagulating milk is a serious problem in the cheese industry, since it decreases cheese yield, resulting in decreased economic output. This study evaluated rennet-induced coagulation properties and composition of milk from individual Swedish Red Dairy Cattle. Milk samples from 679 individual cows were rheologically evaluated, of which 18.1% of the cows produced non-coagulating milk and 18.9% produced poor-coagulating milk. This resulted in 37% of the milk samples being non-optimal in cheese production, which is an alarmingly high figure. A comparison between non-coagulating and coagulating milk showed a significantly lower calcium content and less free Ca 2+ in non-coagulating milk. The results provide more information about non- and poor-coagulating milk and will be further used to understand the genetic background of non-coagulating milk and breed against this undesired milk property.
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| 4. |
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| 5. |
- Welderufael, Berihu, et al.
(författare)
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Simultaneous genetic evaluation of simulated mastitis susceptibility and recovery ability using a bivariate threshold sire model
- 2016
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Ingår i: Acta agriculturae Scandinavica. Section A, Animal science. - : Informa UK Limited. - 0906-4702 .- 1651-1972. ; 66:3, s. 125-134
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Tidskriftsartikel (refereegranskat)abstract
- The aim of this study was to develop a new approach for joint genetic evaluation of mastitis and recovery. Two mastitis incidences (0.28 and 0.95) measured via somatic cell count and three between traits genetic correlations (0.0, 0.2, and -0.2) were simulated for daughter group sizes of 60 and 240. A transition model was applied to model transitions between healthy and disease state. The RJMC package in DMU was used to estimate (co)variances. Heritabilities were consistent with the simulated value (0.039) for susceptibility and a bit upward biased for recovery. Estimates of genetic correlations were -0.055, 0.205, and -0.192 for the simulated values of 0.0, 0.2, and -0.2, respectively. For daughter group size of 60, accuracies of sire EBV ranged from 0.56 to 0.69 for mastitis and from 0.26 to 0.48 for recovery. The study demonstrated that both traits can be modeled jointly and simulated correlations could be correctly reproduced.
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| 6. |
- Aalaei, Kataneh, et al.
(författare)
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Application of a dye-binding method for the determination of available lysine in skim milk powders.
- 2016
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Ingår i: Food Chemistry. - : Elsevier BV. - 1873-7072 .- 0308-8146. ; 196, s. 815-820
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Tidskriftsartikel (refereegranskat)abstract
- A dye-binding method using Acid Orange 12 was investigated regarding its suitability for the quantification of available lysine, as a means of monitoring the Maillard reaction in skim milk powders. The method was evaluated by analyzing a wide range of milk powders produced by three different drying methods and stored under various conditions. A pilot-scale freeze-dryer, spray-dryer and drum-dryer were used to produce skim milk powders and the samples were stored at two temperatures (20°C and 30°C) and two relative humidities (33% and 52%) under strictly controlled conditions. Moreover to validate the method, two protein isolates; bovine serum albumin and casein were investigated for their available lysine content. The results demonstrate the suitability of this method for measuring the available lysine in skim milk powders with good precision and high reproducibility. The relative standard deviations obtained from the 125 freeze-dried powders were 1.8%, and those from the 100 drum-dried samples were all 1.9%. The highest variation was found for the spray-dried powders, which showed relative standard deviations between 0.9% and 6.7%.
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| 7. |
- Aalaei, Kataneh, et al.
(författare)
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Chemical methods and techniques to monitor early Maillard reaction in milk products; A review
- 2019
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Ingår i: Critical Reviews in Food Science and Nutrition. - : Informa UK Limited. - 1040-8398 .- 1549-7852. ; 59:12, s. 1829-1839
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Forskningsöversikt (refereegranskat)abstract
- Maillard reaction is an extensively studied, yet unresolved chemical reaction that occurs as a result of application of the heat and during the storage of foods. The formation of advanced glycation end products (AGEs) has been the focus of several investigations recently. These molecules which are formed at the advanced stage of the Maillard reaction, are suspected to be involved in autoimmune diseases in humans. Therefore, understanding to which extent this reaction occurs in foods, is of vital significance. Because of their composition, milk products are ideal media for this reaction, especially when application of heat and prolonged storage are considered. Thus, in this work several chemical approaches to monitor this reaction in an early stage are reviewed. This is mostly done regarding available lysine blockage which takes place in the very beginning of the reaction. The most popular methods and their applications to various products are reviewed. The methods including their modifications are described in detail and their findings are discussed. The present paper provides an insight into the history of the most frequently-used methods and provides an overview on the indicators of the Maillard reaction in the early stage with its focus on milk products and especially milk powders.
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| 8. |
- Aalaei, Kataneh, et al.
(författare)
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Storage stability of freeze-dried, spray-dried and drum-dried skim milk powders evaluated by available lysine
- 2016
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Ingår i: LWT - Food Science and Technology. - : Elsevier BV. - 0023-6438. ; 73, s. 675-682
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Tidskriftsartikel (refereegranskat)abstract
- Formation of Maillard products and the influencing factors, which are of crucial importance for both manufacturers and consumers, are still not fully understood. Thus in this study available lysine was used as a marker to monitor the extent of Maillard reactions in freeze-dried, spray-dried and drum-dried skim milk powders during 200 days of storage at highly controlled atmospheres. Storage variables included two temperatures (20 °C, 30 °C) and two relative humidities (33%, 52%). The available lysine in five replicates was quantified at pre-determined intervals by a dye-binding method using Acid-orange 12, validated in our previous work. Findings of this study show that temperature and relative humidity during storage have a profound influence on the rate of available lysine loss. Choice of the drying technology as the other investigated variable also had a significant impact. The drying process least affected the available lysine content in freeze-dried powders, followed by spray-dried and drum-dried powders. Storage at 52% relative humidity and 30 °C for 200 days led to a 39.2–45.9% decrease in the available lysine content, regardless of the drying of skim milk powder, while the powders stored at 33% relative humidity and 20 °C did not show a significant loss during the same period of time.
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| 10. |
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