Assessing intercultural awareness. Reflection vs. Interaction in Telecollaboration

This small case study investigates the usefulness of two complementary assessment models to find evidence of the cognitive thinking processes associated with behaviours of increased intercultural awareness. Two intercultural telecollaboration exchanges (Autumn 2017 and Winter 2018) involved participants from a Canadian (Québec) and an Italian university who were all studying English as foreign/second language. Participants’ written answers to questionnaires and discussion questions were quantitatively and qualitatively analysed to find evidence of increased intercultural awareness. Two models were employed: the Interacting Processes of Intercultural Learning by Liddicoat and Scarino (IPIL; Liddicoat and Scarino 2013, Scarino and Liddicoat 2009) and the model of Practical Inquiry (PI) within the Community of Inquiry (CoI) framework by Garrison et al. (2001). The IPIL model describes intercultural learning as a progression of behaviours, whereas the PI model emphasizes the cognitive phases involved in online, interactive learning. IPIL provided evidence of participants’ increased intercultural awareness in the analysis of questionnaire data; however, the higher cognitive interactive behaviours were elusive. The PI model, conceived for assessing online interactive learning, not only provided evidence of the participants’ higher cognitive processes in discussion questions, but also afforded a rich and deep description of the learners’ progress toward greater intercultural awareness

Assessing Intercultural Awareness: Reflection vs. Interaction in Telecollaboration

This small case study investigates the usefulness of two complementary as-sessment models to find evidence of the cognitive thinking processes associated with beha-viours of increased intercultural awareness. Two intercultural telecollaboration exchanges (Autumn 2017 and Winter 2018) involved participants from a Canadian (Qu\ue9bec) and an Ital-ian university who were all studying English as foreign/second language. Participants\u2019 written answers to questionnaires and discussion questions were quantitatively and qualitatively ana-lysed to find evidence of increased intercultural awareness. Two models were employed: the Interacting Processes of Intercultural Learning by Liddicoat and Scarino (IPIL; Liddicoat and Scarino 2013, Scarino and Liddicoat 2009) and the model of Practical Inquiry (PI) within the Community of Inquiry (CoI) framework by Garrison et al. (2001). The IPIL model describes intercultural learning as a progression of behaviours, whereas the PI model emphasizes the cognitive phases involved in online, interactive learning. IPIL provided evidence of partici-pants\u2019 increased intercultural awareness in the analysis of questionnaire data; however, the higher cognitive interactive behaviours were elusive. The PI model, conceived for assessing online interactive learning, not only provided evidence of the participants\u2019 higher cognitive processes in discussion questions, but also afforded a rich and deep description of the learners\u2019 progress toward greater intercultural awareness

Assessing Intercultural Awareness: Reflection vs. Interaction in Telecollaboration

This small case study investigates the usefulness of two complementary as-sessment models to find evidence of the cognitive thinking processes associated with beha-viours of increased intercultural awareness. Two intercultural telecollaboration exchanges (Autumn 2017 and Winter 2018) involved participants from a Canadian (Qu\ue9bec) and an Ital-ian university who were all studying English as foreign/second language. Participants\u2019 written answers to questionnaires and discussion questions were quantitatively and qualitatively ana-lysed to find evidence of increased intercultural awareness. Two models were employed: the Interacting Processes of Intercultural Learning by Liddicoat and Scarino (IPIL; Liddicoat and Scarino 2013, Scarino and Liddicoat 2009) and the model of Practical Inquiry (PI) within the Community of Inquiry (CoI) framework by Garrison et al. (2001). The IPIL model describes intercultural learning as a progression of behaviours, whereas the PI model emphasizes the cognitive phases involved in online, interactive learning. IPIL provided evidence of partici-pants\u2019 increased intercultural awareness in the analysis of questionnaire data; however, the higher cognitive interactive behaviours were elusive. The PI model, conceived for assessing online interactive learning, not only provided evidence of the participants\u2019 higher cognitive processes in discussion questions, but also afforded a rich and deep description of the learners\u2019 progress toward greater intercultural awareness

Novel “gel demineralizing” method for protein recovery from fat rendering waste stream based on its gelling properties

peer-reviewedFat rendering is a common process in the meat industry, whereby fatty or oily materials are melted away or cooked from the solid portion of the animal tissue. Once the fat, and more solid protein in the form of greaves, has been removed a co-product called glue water or stick water is produced which in generally considered a waste product. This study was established to investigate ways to revalorise this product and reduce the economic and environmental impact of this waste material. Proximate characterisation shows it contains 1.1–1.3% w/w of protein along with similar concentration of ashes (1.3% w/w). While low in protein this is a key pollutant if the product is disposed of, and could also represent an interesting protein source for downstream applications. In order to recover these proteins the salt has to be removed. Therefore, after the techno-functional properties of the raw material and of the recovered proteins were evaluated, especially those related to gelling formation, a new demineralizing method based on the excellent gelling properties of these proteins was developed and results compared with those obtained from three different ultrafiltration membranes (10, 3 and 1 kDa MWCO). Protein recovery was greater for the new method (79–90%) (50–77%); however, the amount of salt removed was higher when ultrafiltration was employed (90% compared to 81%)

Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium

peer-reviewedA growing global population, combined with factors such as changing socio-demographics, will place increased pressure on the world’s resources to provide not only more but also different types of food. Increased demand for animal-based protein in particular is expected to have a negative environmental impact, generating greenhouse gas emissions, requiring more water and more land. Addressing this “perfect storm” will necessitate more sustainable production of existing sources of protein as well as alternative sources for direct human consumption. This paper outlines some potential demand scenarios and provides an overview of selected existing and novel protein sources in terms of their potential to sustainably deliver protein for the future, considering drivers and challenges relating to nutritional, environmental, and technological and market/consumer domains. It concludes that different factors influence the potential of existing and novel sources. Existing protein sources are primarily hindered by their negative environmental impacts with some concerns around health. However, they offer social and economic benefits, and have a high level of consumer acceptance. Furthermore, recent research emphasizes the role of livestock as part of the solution to greenhouse gas emissions, and indicates that animal-based protein has an important role as part of a sustainable diet and as a contributor to food security. Novel proteins require the development of new value chains, and attention to issues such as production costs, food safety, scalability and consumer acceptance. Furthermore, positive environmental impacts cannot be assumed with novel protein sources and care must be taken to ensure that comparisons between novel and existing protein sources are valid. Greater alignment of political forces, and the involvement of wider stakeholders in a governance role, as well as development/commercialization role, is required to address both sources of protein and ensure food security.This work forms part of the ReValueProtein Research Project (Exploration of Irish Meat Processing Streams for Recovery of High Value Protein Based Ingredients for Food and Non-food Uses, Grant Award No. 11/F/043) supported by the Department of Agriculture, Food and the Marine (DAFM) under the National Development Plan 2007–2013 funded by the Irish Governmen

Transcriptome analysis of porcine M. semimembranosus divergent in intramuscular fat as a consequence of dietary protein restriction

peer-reviewedBackground: Intramuscular fat (IMF) content is positively correlated with aspects of pork palatability, including flavour, juiciness and overall acceptability. The ratio of energy to protein in the finishing diet of growing pigs can impact on IMF content with consequences for pork quality. The objective of this study was to compare gene expression profiles of Musculus semimembranosus (SM) of animals divergent for IMF as a consequence of protein dietary restriction in an isocaloric diet. The animal model was derived through the imposition of low or high protein diets during the finisher stage in Duroc gilts. RNA was extracted from post mortem SM tissue, processed and hybridised to Affymetrix porcine GeneChip® arrays. Results: IMF content of SM muscle was increased on the low protein diet (3.60 ± 0.38% versus 1.92 ± 0.35%). Backfat depth was also greater in animals on the low protein diet, and average daily gain and feed conversion ratio were lower, but muscle depth, protein content and moisture content were not affected. A total of 542 annotated genes were differentially expressed (DE) between animals on low and high protein diets, with 351 down-regulated and 191 up-regulated on the low protein diet. Transcript differences were validated for a subset of DE genes by qPCR. Alterations in functions related to cell cycle, muscle growth, extracellular matrix organisation, collagen development, lipogenesis and lipolysis, were observed. Expression of adipokines including LEP, TNFα and HIF1α were increased and the hypoxic stress response was induced. Many of the identified transcriptomic responses have also been observed in genetic and fetal programming models of differential IMF accumulation, indicating they may be robust biological indicators of IMF content. Conclusion: An extensive perturbation of overall energy metabolism in muscle occurs in response to protein restriction. A low protein diet can modulate IMF content of the SM by altering gene pathways involved in lipid biosynthesis and degradation; however this nutritional challenge negatively impacts protein synthesis pathways, with potential consequences for growth.Department of Agriculture, Food and the Marine, Ireland - Food Institutional Research Measur

Regulatory polymorphisms in the bovine Ankyrin 1 gene promoter are associated with tenderness and intramuscular fat content

peer-reviewedRecent QTL and gene expression studies have highlighted ankyrins as positional and functional candidate genes for meat quality. Our objective was to characterise the promoter region of the bovine ankyrin 1 gene and to test polymorphisms for association with sensory and technological meat quality measures. Results Seven novel promoter SNPs were identified in a 1.11 kb region of the ankyrin 1 promoter in Angus, Charolais and Limousin bulls (n = 15 per breed) as well as 141 crossbred beef animals for which meat quality data was available. Eighteen haplotypes were inferred with significant breed variation in haplotype frequencies. The five most frequent SNPs and the four most frequent haplotypes were subsequently tested for association with sensory and technological measures of meat quality in the crossbred population. SNP1, SNP3 and SNP4 (which were subsequently designated regulatory SNPs) and SNP5 were associated with traits that contribute to sensorial and technological measurements of tenderness and texture; Haplotype 1 and haplotype 4 were oppositely correlated with traits contributing to tenderness (P < 0.05). While no single SNP was associated with intramuscular fat (IMF), a clear association with increased IMF and juiciness was observed for haplotype 2. Conclusion The conclusion from this study is that alleles defining haplotypes 2 and 4 could usefully contribute to marker SNP panels used to select individuals with improved IMF/juiciness or tenderness in a genome-assisted selection framework.Department of Agriculture, Fisheries and Food, Ireland, through the Food Institutional Research Measur

Comparative Proteomic Profiling of Divergent Phenotypes for Water Holding Capacity across the Post Mortem Ageing Period in Porcine Muscle Exudate

peer-reviewedTwo dimensional Difference Gel Electrophoresis (2-D DIGE) and mass spectrometry were applied to investigate the changes in metabolic proteins that occur over a seven day (day 1, 3 and 7) post mortem ageing period in porcine centrifugal exudate from divergent meat quality phenotypes. The objectives of the research were to enhance our understanding of the phenotype (water holding capacity) and search for biomarkers of this economically significant pork quality attribute. Major changes in protein abundance across nine phenotype-by-time conditions were observed. Proteomic patterns were dominated by post mortem ageing timepoint. Using a machine learning algorithm (l1-regularized logistic regression), a model was derived with the ability to discriminate between high drip and low drip phenotypes using a subset of 25 proteins with an accuracy of 63%. Models discriminating between divergent phenotypes with accuracy of 72% and 73% were also derived comparing respectively, high drip plus intermediate phenotype (considered as one phenotype) versus low drip and comparing low drip plus intermediate phenotype (considered as one phenotype) versus high drip. In all comparisons, the general classes of discriminatory proteins identified include metabolic enzymes, stress response, transport and structural proteins. In this research we have enhanced our understanding of the protein related processes underpinning this phenotype and provided strong data to work toward development of protein biomarkers for water holding capacity.This research was funded through the Irish National Development Plan through the Food Institutional Research Measure of the Department of Food Agriculture and the Marine, Project 06RDNUIG470

PRZEWODNOŚĆ ELEKTRYCZNA MIĘŚNIA LONGISSIMUS DORSI ŚWIŃ ŻYWIONYCH PASZĄ Z DODATKIEM SPRZĘŻONEGO KWASU LINOLOWEGO

The aim of research was to investigate the impact of feeding pigs the fodder with addition of different level of conjugated linoleic acid on results of electric conductivity of Longissimus dorsi muscle. Electric conductivity (LF, Ger. Leitfähigkeitmessung) is the method of meat quality estimation. This technique uses high relationships between electric conductivity and the other parameters of meat quality. In breeding and production of pigs the aim is to obtain fatteners of low fat and high meat content simultaneously keeping good meat tissue quality. One of the ways of their quality improvement is using fodder supplements as i.e. conjugated linoleic acid (CLA). Results of many research proved that conjugated linoleic acid impacts also in a favourable way on humans health because reduces cholesterol level, prevents from heart attacks and some cancers, stimulates immune system and has antiinfl ammatory properties. Statistical analysis covered the results of 60 crossbred gilts, divided into 6 groups, fed the fodder with addition of conjugated linoleic acid (CLA) or sunfl ower oil (SFO) in amounts: 0.5; 1.0; and 2.0 %, respectively. Fattening period of animals lasted for 8 weeks with ad-libitum feeding. In 1, 3, 6 hour, 24 hours, 3 and 7 days after slaughter electric conductivity of muscle tissue was measured – muscle Longissimus dorsi. Electric conductivity measured in different time after slaughter was not statistically diversed between tested groups of animals. The results concerned electric conductivity of muscle Longissimus dorsi of pigs fed the fodder with addition of conjugated linoleic acid should be stated as satisfactory and proved normal meat. Therefore, feeding pigs the fodder with CLA addition in amount of 0.5; 1.0 and 2.0 % did not impacts negatively on meat quality.Celem pracy było zbadanie wpływu żywienia świń paszą z dodatkiem różnego poziomu sprzężonego kwasu linolowego na wyniki przewodnictwa elektrycznego mięśnia najdłuższego grzbietu. Przewodnictwo elektryczne (LF, niem. Leitfähigkeitmessung) jest metodą określania jakości mięsa. W technice tej wykorzystuje się wysokie współzależności pomiędzy przewodnością elektryczną a innymi parametrami jakości mięsa. W hodowli i produkcji świń dąży się do uzyskania tuczników o niskim otłuszczeniu i wysokiej mięsności przy jednoczesnym zachowaniu dobrej jakości tkanki mięśniowej. Jednym ze sposobów poprawy jej jakości jest stosowanie dodatków paszowych m.in. takich jak sprzężony kwas linolowy (CLA). Wyniki wielu badań dowiodły, że sprzężony kwas linolowy wpływa również w pozytywny sposób na zdrowie człowieka ponieważ obniża poziom cholesterolu, zapobiega zawałom serca, niektórym nowotworom, stymuluje układ odpornościowy oraz wykazuje właściwości przeciwzapalne. Analizą statystyczną objęto wyniki 60 loszek mieszańców, podzielonych na 6 grup, żywionych paszą z dodatkiem sprzężonego kwasu linolowego (CLA) lub oleju słonecznikowego (SFO) w ilościach odpowiednio: 0,5; 1,0 oraz 2,0 %. Tucz zwierząt prowadzono przez 8 tygodni stosując żywienie do woli. W 1, 3, 6 godzinie i 24 godziny oraz 3 i 7 dni po uboju dokonano pomiaru przewodności elektrycznej tkanki mięśniowej – mięsień Longissimus dorsi. Przewodność elektryczna mierzona w różnym czasie po uboju nie była statystycznie zróżnicowana pomiędzy badanymi grupami zwierząt. Wyniki dotyczące przewodnictwa elektrycznego mięśnia Longissimus dorsi świń żywionych paszą z dodatkiem sprzężonego kwasu linolowego należy uznać za zadawalające i świadczące o mięsie normalnym. Zatem żywienie świń paszą z dodatkiem CLA w ilościach 0,5; 1,0 oraz 2,0 % nie wpłynęło negatywnie na jakość mięsa

Variation in the quality of meat from Irish steers at the time of slaughter.

End of Project ReportThere is no information on the variation in quality, in particular tenderness, that exists in Irish Beef nor is there information on the variation that would remain if optimum practices were imposed at all stages of the beef production chain. Evaluation of the success of measures to improve beef consistency requires information on existing variation and the minimum variation achievable.The objectives of this project were (i) to establish the variation that exists in the quality of meat from Irish cattle, (ii) to quantify the minimum variation in meat quality that can be achieved in a practical beef production system, (iii) to determine the effects and mechanisms of additional sources of variation. The conclusions from this project are: • The M. longissimus dorsi (loin) was found to be more variable than the M. semimembranosus (topside) for most quality attributes examined (tenderness, sarcomere length and pH). The scale of variation within the loin was similar to that reported by the other research groups within the EU and US. Heifers were more variable than steers for most attributes, while there was no consistent classification effect on the variability of meat quality attributes. • Tenderness was equally variable in meat from genetically similar steers, managed similarly, compared to commercial steers randomly selected from a factory lairage but matched for weight and grade.This was likely a result of both groups being crossbred beef cattle of similar age, fat score, carcass weight and managed identically post-mortem. However, variation in tenderness of both groups was less than that observed in a survey of commercial throughput (experiment 1). This decrease is attributed to better pre-and-post-slaughter handling practices. • The data suggest that selection of sires (within a breed) with better than average conformation has no deleterious effect on the eating quality of beef of their progeny.A more comprehensive comparison of sires within a breed and between breeds is required to confirm the generality of this conclusion. • In a comparison of genotypes, gender and slaughter weights, there was no evidence that variation around the mean value for tenderness differed between breeds or liveweights after 14 days ageing. Bulls were more variable than steers for some quality traits but the variation in tenderness was similar for bulls and steers after 14 days ageing. • While optimising the management of animals during the pre and post-slaughter period reduced variation in tenderness, some residual variation remained. A large percentage of the residual variation in tenderness (Warner Bratzler shear force) after 2 and 7 days post-mortem was explained by proteolysis (breakdown of myofibrillar proteins).Variation in tenderness (Warner Bratzler shear force) after 2 days post-mortem was largely explained by phosphates (energy) and proteolysis, while sensory tenderness was largely explained by phosphates and glycolytic potential. • Further work is required to reduce residual variation in Irish beef and to determine the causes of this variation