Microbial Quality of Liquid Feed for Pigs and Its Impact on the Porcine Gut Microbiome

There is evidence that spontaneous fermentation frequently occurs in liquid pig feed that is intended to be delivered as fresh liquid feed, often with a resultant deterioration in the microbial and nutritional quality of the feed, which can negatively affect pig health and growth. Strategies including controlled fermentation with microbial inoculants, pre-fermentation or soaking of the cereal fraction of the diet, enzyme supplementation and dietary acidification have been employed to inhibit pathogens and prevent deterioration of feed nutritional quality, with promising results obtained in many cases. This review evaluates the impact of these strategies on the microbial quality of liquid feed and discusses how they can be further improved. It also investigates if/how these strategies impact the pig gut microbiota and growth performance of liquid-fed pigs. Finally, we review liquid feed system sanitisation practices, which are highly variable from farm to farm and discuss the impact of these practices and whether they are beneficial or detrimental to liquid feed microbial quality. Overall, we provide a comprehensive review of the current state of knowledge on liquid feed for pigs, focusing on factors affecting microbial quality and strategies for its optimisation, as well as its impact on the pig gut microbiome.

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How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

Applied Sciences ◽

10.3390/app11104658 ◽

2021 ◽

Vol 11 (10) ◽

pp. 4658

Author(s):

Magdalena Januszek ◽

Paweł Satora

Keyword(s):

Volatile Compounds ◽

Current Paper ◽

Higher Alcohols ◽

High Quality ◽

Volatile Composition ◽

Spontaneous Fermentation ◽

Fermentation Efficiency ◽

Yeast Strains ◽

The Impact

Quality of plum jerkum is significantly associated to the profile of volatile compounds. Therefore, we decided to assess the impact of various fermentation types on selected properties of plum jerkums, especially compounds which contribute to the aroma of the finished product. We used the following yeast strains: S. cerevisiae S1, H. uvarum H2, and Ethanol RED (S. cerevisiae). Moreover, we considered spontaneous fermentation. S. cerevisiae and H. uvarum strains were isolated during the fermentation of Čačanska Lepotica or Węgierka Dąbrowicka (plum cultivars), respectively. As for fermentation type, spontaneous fermentation of H. uvarum H2 provided the best results. It could be associated to the fact that plum juices fermented with H. uvarum H2 presented the highest concentration of terpenoids, esters, or some higher alcohols. In the current paper, application of indigenous strains of yeasts resulted in the required oenological characteristics, e.g., highest fermentation efficiency and concentration of ethanol was determined in juices fermented with Ethanol RED (S. cerevisiae) and also with S. cerevisiae S1. Our results suggested that indigenous strains of yeasts present in plums demonstrate great potential for the production of plum jerkums of high quality.

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The Impact of Post-Manufacture Treatments on the Surface Characteristics Important for Finishing of OSB and Particleboard

Forests ◽

10.3390/f12080975 ◽

2021 ◽

Vol 12 (8) ◽

pp. 975

Author(s):

Antonio Copak ◽

Vlatka Jirouš-Rajković ◽

Nikola Španić ◽

Josip Miklečić

Keyword(s):

Water Vapour ◽

Oriented Strand Board ◽

Construction Material ◽

Surface Characteristics ◽

Surface Treatments ◽

Factors Affecting ◽

Treatment Conditions ◽

Water Vapour Absorption ◽

The Impact

Oriented strand board (OSB) is a commonly used structural wood-based panel for walls and roof siding, but recently the industry has become interested in OSB as a substrate for indoor and outdoor furniture. Particleboard is mainly used in furniture productions and has become popular as a construction material due to its numerous usage possibilities and inexpensive cost. Moisture is one of the most important factors affecting wood-based panel performance and the post-treatment conditions affected their affinity to water. When OSB and particleboard are used as substrates for coatings, their surface characteristics play an important role in determining the quality of the final product. Furthermore, roughness can significantly affect the interfacial phenomena such as adsorption, wetting, and adhesion which may have an impact on the coating performance. In this research particleboard and OSB panels were sanded, re-pressed and IR heated and the influence of surface treatments on hardness, roughness, wetting, water, and water vapour absorption was studied. Results showed that sanding improved the wetting of particleboard and OSB with water. Moreover, studied surface treatments increased water absorption and water penetration depth of OSB panels, and re-pressing had a positive effect on reducing the water vapour absorption of particleboard and OSB panels.

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Impact of a Series of Educational Talks Taught by Health Professionals to Promote Healthy Snack Choices among Children

Children ◽

10.3390/children8030203 ◽

2021 ◽

Vol 8 (3) ◽

pp. 203

Author(s):

Víctor Arufe Giráldez ◽

Javier Puñal Abelenda ◽

Rubén Navarro-Patón ◽

Alberto Sanmiguel-Rodríguez

Keyword(s):

Nutritional Quality ◽

Positive Impact ◽

Total Sample ◽

Overweight And Obesity ◽

Healthy Habits ◽

Quasi Experimental ◽

Nutrition And Dietetics ◽

Future Work ◽

The Impact

Background: One of the great challenges facing today’s society is the need to combat overweight and obesity in schoolchildren. This study aimed to analyze the impact of a cycle of didactic talks—given to families by a specialist in pediatrics, a specialist in nutrition and dietetics and a specialist in physical exercise—on childrens’ snack choices and nutrition quality. Methods: A longitudinal, quasi-experimental and quantitative investigation was designed, working with a total sample of 50 students divided into control and experimental groups. The nutritional quality of daily snacks was recorded during the month before and the month after the cycle of talks given by health experts. Results: An increase in the nutritional quality of the snacks was observed in the days after the talk—but, after a week, values returned to normal. Conclusions: The giving of educational talks to promote healthy habits may have a positive impact on the nutritional quality of school snacks in the days immediately following the talks. However, some forgetfulness was detected over time, which reduced the nutritional quality of the snacks once more. For future work, it is recommended that researchers measure the impact produced by giving regular talks.

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THE PROBLEMS OF THE INVESTIGATOR’S FORENSIC THINKING FORMATION

Vestnik Samarskogo iuridicheskogo instituta ◽

10.37523/sui.2021.42.1.010 ◽

2021 ◽

pp. 68-73

Author(s):

Руслан Юрьевич Павлов

Keyword(s):

Cognitive Abilities ◽

Educational Process ◽

Criminal Cases ◽

Factors Affecting ◽

Factors Associated ◽

Personal Qualities ◽

Definition Of ◽

The Impact ◽

Objective Investigation

Актуальность статьи связана с поиском новых способов и методов повышения эффективности борьбы с преступностью, оперативного раскрытия преступлений, а также с набирающим популярность среди криминалистов направлением «криминалистического мышления», овладение навыками которого будет способствовать наиболее полноценному и объективному расследованию уголовных дел. Проблемным в настоящее время является недостаточное качество следствия и необходимость повышения когнитивных способностей следователей (дознавателей). Задачей исследования являлось выявление факторов, влияющих на развитие и формирование криминалистического мышления следователей. Цель работы - провести анализ составных частей процесса становления следователя и особенностей его практической деятельности, влияющих на когнитивные способности с точки зрения криминалистики, путем изучения и сравнения имеющихся материалов по данной тематике. Анализу подвергнуты личностные качества следователя, особенности образовательного процесса и влияние опыта на результаты работы, а также факторы, сопутствующие следственной деятельности (организация труда, уровень стресса, нагрузки и т. д.). Результат проведенного исследования выражен в определении проблемных факторов, влияющих на формирование криминалистического мышления следователя (дознавателя) и возможных путей их преодоления, важности такого мышления, которое остается знанием, постоянно сориентированным в сторону практики. The relevance of the article is related to the search for new ways and methods to improve the effectiveness of the fight against crime, the prompt detection of crimes, as well as the trend of «forensic thinking», which is gaining popularity among criminalists, mastering the skills of which will contribute to the most complete and objective investigation of criminal cases. Problems at present are insufficient quality of investigation and the need to improve the cognitive abilities of investigators (inquirers). The task of the study was to identify factors that influence the development and formation of forensic thinking of investigators. The purpose of the work is- to analyze the components of the process of formation of an investigator and features of his practical activities affecting the cognitive abilities in terms of forensics by studying and comparing existing materials on this topic. The analysis is subjected to the personal qualities of an investigator, the peculiarities of the educational process and the impact of experience on the results of work, as well as factors associated with the investigative activity (organization of work, stress and stress levels, etc.). The result of the study is expressed in the definition of problematic factors affecting the formation of forensic thinking of an investigator (inquirer) and possible ways to overcome them, the importance of such thinking, which remains knowledge, constantly oriented towards practice

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Effect of Pre-Slaughter Practises and Early Post-Mortem Interventions on Sheep Meat Tenderness and Its Impact on Microbial Status

Foods ◽

10.3390/foods11020181 ◽

2022 ◽

Vol 11 (2) ◽

pp. 181

Author(s):

Carlos Álvarez ◽

Leonard Koolman ◽

Michael Whelan ◽

Aidan Moloney

Keyword(s):

Quality Trait ◽

Meat Tenderness ◽

Post Mortem ◽

Subsequent Aging ◽

Factors Affecting ◽

Aging Period ◽

Sheep Meat ◽

The Impact ◽

Microbial Status

Tenderness, together with flavour, is the main quality trait that defines consumer acceptance of sheep meat. The factors affecting tenderness can be grouped as those influenced before slaughter, in the early post-mortem intervention and, finally, during the aging period. These factors have been extensively studied with respect to tenderness, but the impact of early post-mortem interventions and subsequent aging on the microbial quality of the final products has not been broadly reviewed to date. In this review, the authors summarize the most recent knowledge on lamb meat tenderness management and how such practices may impact the final meat quality, especially its microbial status. The impacts of pre-slaughter factors (age, sex, diet, genotype and transport) and post-mortem interventions (chilling regime, electrical stimulation, or hanging method), are described and comprehensively discussed.

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Exploration of Factors Affecting Learners' Motivation in E-learning

International Journal of Scientific Research in Computer Science Engineering and Information Technology ◽

10.32628/cseit1952307 ◽

2019 ◽

pp. 1269-1275

Author(s):

Shubham Dubey ◽

Biro Piroska ◽

Manjulata Gautam

Keyword(s):

Dropping Out ◽

Individual Factor ◽

Factors Affecting ◽

E Learning ◽

Learning Platforms ◽

The Common ◽

Khan Academy ◽

Future Work ◽

The Impact

The world is changing rapidly, so is academics. E-learning has altered the area of academics and education. ICT enabled learning has given ideal services to students by providing any type of content on demand which is proportional to the performance of students. The concentration of learner has been found instinctive; thus there is a need of engaging mind towards course progress with its entirety till the objectives of the course will be achieved. There are several e-learning platforms available as EdX, Udacity, Khan Academy, Alison those have a number of learners registered for various courses. Studies suggest that these platforms suffer from the common problem of learners’ dropping out. Investigations also claim early leaving rate is increasing due to lack of quality of content, distraction factors, learners’ mind change, outdated and succinct information, and some more detraction factors. These issues have been observed on the basis of early leaving rates in various MOOCs. Thus there is a mammoth scope for minimizing the impact of these reasons on the learners’ mind. It can be achieved by identifying these factors affecting learners’ motivation during the course. This study is aiming on identifying these factors. The approach is to explore some certain keywords on previous literature (total 41) and then calculating their frequencies and co-factors associated with them. Both grouped factors contribution and individual factor contribution have been taken care. The study gives a direction for future work towards overcoming these actor and engaging learners in ICT enabled learning.

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Modelling the dietary impact of health-related claims on food labels in the UK

Proceedings of The Nutrition Society ◽

10.1017/s0029665120002748 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Asha Kaur ◽

Peter Scarborough ◽

Mike Rayner

Keyword(s):

Nutritional Quality ◽

Meta Analysis ◽

Saturated Fat ◽

Nutritional Composition ◽

Health Claims ◽

Baseline Scenario ◽

Health Related ◽

Mathematical Equations ◽

The Impact

AbstractHealth-related claims (HRCs) are statements found on food packets that convey the nutritional quality of a food (nutrition claims) and/or its impact on a health outcome (health claims). Foods carrying HRCs have a slightly improved nutritional profile than foods without HRCs, however, it's unclear whether this translates into dietary improvements. We conducted a modelling study to measure the effect of HRCs on diet. As HRCs are already present on foods it is assumed that any impact that they have upon diet are already in effect. We modelled the impact on food purchases of removing HRCs, by assuming that the sales boost they receive is neutralised. These results can be inverted to estimate the current dietary impact of HRCs. Using the Living Costs Food (LCF) survey data, we calculate the average purchases and nutrient intake per person, per day. The LCF data is divided into sales of products with HRCs and sales of products without HRCs through solving mathematical equations combining LCF sales data with odds ratios from a meta-analysis examining the impact of HRCs on choices and data from a survey of foods examining the prevalence of HRCs and the nutritional quality of foods that carry them so that the sum of the sales of products with HRCs and without HRCs is equal to the total sales of products. Similarly, mathematical equations are solved that combine nutritional composition data with the sales of foods carrying and not carrying HRCs. In the baseline scenario foods carrying HRCs made-up 37% of the total purchases, and contributed 29% (559kcal) of the total kcals purchased (1907kcal). When HRCs are removed from foods there is an average increase of 18kcal/d (95% Uncertainty Intervals [UI] -15, 52), + 2g/d increase in total fat (95% UI -1, 4) and saturated fat (95% UI 1, 3), smaller changes are seen for protein (+ 0.5g/d, 95% UI -1, 2), total sugar (+ 0.5g/d, 95% UI -4, 7) and carbohydrate (-0.5g/d, 95% UI -5, 7). There is reduction in the amount of fruit (-11g/d, 95% UI -34, 26) but an increase in vegetables (+ 6g/d, 95% UI -6, 19). These results should be interpreted with caution due to the large uncertainty intervals. When HRCs are removed, we see a small deterioration in the quality of the average diet. If we invert these findings we can assume HRCs currently have a positive, albeit small, impact on diet.

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The impact of environmental changes on the yield and nutritional quality of fruits, nuts and seeds: a systematic review

Environmental Research Letters ◽

10.1088/1748-9326/ab5cc0 ◽

2020 ◽

Vol 15 (2) ◽

pp. 023002 ◽

Cited By ~ 5

Author(s):

Carmelia Alae-Carew ◽

Salina Nicoleau ◽

Frances A Bird ◽

Poppy Hawkins ◽

Hanna L Tuomisto ◽

...

Keyword(s):

Systematic Review ◽

Nutritional Quality ◽

Environmental Changes ◽

The Impact

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Market Responsiveness to Corporate Social Responsibility

Accounting and Finance Research ◽

10.5430/afr.v8n4p114 ◽

2019 ◽

Vol 8 (4) ◽

pp. 114

Author(s):

Zev Fried

Keyword(s):

Corporate Social Responsibility ◽

Social Responsibility ◽

Financial Reporting ◽

Perceived Quality ◽

Financial Information ◽

Factors Affecting ◽

Earnings Response Coefficients ◽

Corporate Social ◽

The Impact

Market reaction to surprises in earnings announcements has long been used to measure the quality of the information content of the announcement, and studies have explored various factors affecting the response. This study adds to this body of research by factoring in the level of corporate social responsibility (CSR) exhibited by the firm and employs a relatively new measure of a company’s level of CSR, rankings published by JUST Capital. I hypothesize that financial information reported by higher ranked companies is weighed more heavily by investors than those reported by non-ranked or lower-ranked companies. Using earnings response coefficients as a measure of the perceived quality of the financial information reported by the firms, my results provide direct support of the hypothesis, indicating that the market reacts more strongly to earnings surprises for firms with high JUST rankings than for unranked firms or firms with lower rankings. This result contributes new insights into the impact of a firm’s CSR in terms of the perceived quality of a firm’s financial reporting.

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