The association between herd- and cow-level factors and somatic cell count of Irish dairy cows

peer-reviewedSomatic cell count (SCC) is an indicator of both udder health and milk quality and is measured at an animal level through national milk recording schemes. The objective of this study was to assess the animal and herd factors contributing to elevated SCC (i.e. poorer milk quality). Test day records (n = 2,658,928) from 519,456 cow lactations obtained between 2007 and 2011 were included in the analyses. Herd factors tested included the geographical region of the herd and production system operated (spring calving or mixed calving system). Animal factors tested included breed, parity and age nested within parity. Four definitions of normalised SCC (i.e. SCS) were considered: 1) average test-day SCS within a 24 hour period (TD_SCS), 2) maximum SCS (peak_SCS), 3) minimum SCS (min_SCS), and 4) average SCS (avg_SCS) recorded across cow lactation; in addition, the proportion of test day records with an SCC count >200,000 (prop_200) or >250,000 (prop_250) within cow lactation were included. Following adjustment for fixed effects, average TD_SCS was 179,308 cells per mL while avg_SCS, and average min_SCS and peak_SCS were 119,481, 50,992 and 298,813 cells per mL, respectively. All animal and herd factors had a significant effect on SCC. Older animals, animals which were younger at calving than contemporaries and Holstein animals had higher SCC than younger alternative breed animals who calved at the median age. In addition, mixed calving production systems and herds in Connaught had higher SCC than spring calving herds in the other regions of Ireland.The authors gratefully acknowledge funding for this work from the Department of Agriculture, Fisheries and Food under the Joint FIRM / RSF Initiative (Project Number: 10/RD/AAQUALITYMILK/ TMFRC713)

Governing for Excellence in the Social Care Sector - The Role of Self-Governance in Ireland's Evolving Social Care Profession

Social care work in Ireland remains a poorly understood profession, despite its growing importance within the wider health and welfare sectors. Higher Educational programmes, especially practice-based aspects, in conjunction with the imminent professional registration of social care graduates, will help with identity formation and solidification of this role (McGregor 2011). However, this professional registration has yet to occur and, on its own, will not guarantee the delivery of a quality service to the user. Using less commonly used professional development concepts of self-governance, self-regulation, impression management and identity capital, this article will explore how social care professional identity may be nurtured, developed and supported within professional practice learning and social care worker environments and, in so doing, support a quality service delivery within the social care space

The climatic impact of food consumption in a representative sample of Irish adults and implications for food and nutrition policy

peer-reviewedTo evaluate the greenhouse gas emissions (GHGE) associated with the diet of Irish adults. GHGE were estimated by applying conversion factors to habitual food consumption data taken from the National Adult Nutrition Survey, which was representative of the population. Descriptive analyses were undertaken for GHGE for the total population, as well as accounting for energy misreporting and across categories of sociodemographic and socio-economic factors and tertiles of emissions. Republic of Ireland. Adults aged 18–87 years (n 1500). The GHGE derived from daily dietary intakes was estimated as 6·5 kg of CO2 equivalents (CO2eq) per person. Males, younger consumers, those with secondary education and student employment status were associated with significantly higher GHGE. Red meat was the highest contributor to GHGE with 1646 g CO2eq arising from a mean intake of 47 g/d. Dairy and starchy staples were the next largest dietary GHGE sources, with mean daily emissions of 732 g CO2eq and 647 g CO2eq, respectively. The lowest emissions were associated with consumption of vegetables, fruits and legumes/pulses/nuts. Based on profiling using actual food consumption data, it is evident that one single measure is not sufficient and a range of evidence-based mitigation measures with potential to lower emissions throughout the food chain should be considered. The research contributes towards an improved understanding of the climatic impact of the dietary intakes of Irish adults and can serve to inform a sustainability framework to guide action in food and nutrition policyThis study was funded by the Department of Agriculture Food and the Marine through the Food Institutional Research Measure (FIRM)funding instrument (grant number 13/F/527)

Technological Innovation – A Route Towards Sustainability

The sustainability of small and medium-sized enterprises (SMEs)  is constantly challenged on today’s dynamic operating environment. Evolving regulatory trends, difficult economic conditions, and diminishing natural resources, pose serious questions for all players across the food system. Technological innovation, as a means of ensuring future sustainability in the same in the face of such challenges, has been the focus of significant government investment in Ireland. This paper, aims to facilitate a greater understanding of the motivations and barriers influencing the decision by food SMEs to invest in technological innovation emanating from research conducted in publicly‐funded research institutes

Chapter Optical fibers and optical fiber sensors used in radiation monitoring

Communications engineering / telecommunication

Evaluation of beef eating quality by Irish consumers

Funding was received from the Irish Department of Agriculture Food and the Marine, through the Food Institutional Research Measure (FIRM), grant number 04/R&D/TN/256.peer-reviewedA consumer's decision to purchase beef is strongly linked to its sensory properties and consistent eating quality is one of the most important attributes. Consumer taste panels were held according to the Meat Standards Australia guidelines and consumers scored beef according to its palatability attributes and completed a socio-demographic questionnaire. Consumers were able to distinguish between beef quality on a scale from unsatisfactory to premium with high accuracy. Premium cuts of beef scored significantly higher on all of the scales compared to poorer quality cuts. Men rated grilled beef higher on juiciness and flavour scales compared to women. Being the main purchaser of beef had no impact on rating scores. Overall the results show that consumers can judge eating quality with high accuracy. Further research is needed to determine how best to communicate inherent benefits that are not visible into extrinsic eating quality indicators, to provide the consumer with consistent indications of quality at the point of purchase.Department of Agriculture, Food and the Marin

Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour

Thermal and non-thermal processing may alter the structure and improve the techno-functional properties of pulses and pulse flours, increasing their range of applications in protein-enhanced foods. The effects of germination and toasting of yellow peas (Pisum sativum) on flour and dough characteristics were investigated. Wheat flour was substituted with raw, germinated and toasted pea flour (30%). The resulting bread-baking properties were assessed. Toasting increased dough water absorption and improved dough stability compared with germinated and raw pea flour (p \u3c 0.05). This resulted in bread loaves with comparable specific volume and loaf density to that of a wheat flour control. Significant correlations between dough rheological properties and loaf characteristics were observed. Addition of pea flours increased the protein content of the breads from 8.4% in the control white bread, to 10.1–10.8% (p \u3c 0.001). Toasting demonstrated the potential to improve the techno-functional properties of pea flour. Results highlight the potential application of pea flour in bread-making to increase the protein content

Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour

Pulse grains were identified as a key resource for food innovation during the International Year of the Pulse (IYP), 2016. Pulse flour offers a sustainable source of plant protein for innovation in protein enriched cereal based foods. Fava-bean (Vicia faba), green- and yellow-pea (Pisum sativum) flour were analysed for proximate composition, minerals, amino acids, phenolic content, phytic acid and trypsin inhibitory activity. Fava-bean flour had the highest protein content (28 g/100 g), while green-pea flour had the highest total dietary fibre content (15 g/100 g). All three flours contained essential amino acids in adequate quantity, highlighting them as a source of good quality protein for in the formulation of protein-enriched foods. Fava-bean flour had significantly higher phenolic content and antioxidant activity than pea flours (387 mg GAE/100 g and 250 mg AAE/100 g respectively). Pulse flour contained high levels of potassium and zinc, while fava-bean flour was also high in iron. Phytic acid ranged from 543 to 889 mg/100 g; the lowest of which was observed in green-pea flour. Green-pea flour also exhibited the lowest trypsin inhibition (3.7 TIU/mg). Results demonstrate the significant potential of pulse flour to enhance the nutritional value of cereal based foods which is not possible with wheat flour alone

Effects of negative energy balance on liver gene and protein expression during the early postpartum period and its impacts on dairy cow fertility

End of project reportNegative energy balance (NEB) is a severe metabolic affecting high yielding dairy cows early post partum with both concurrent and latent negative effects on cow fertility as well as on milk production and cow health. The seasonal nature of Irish dairy production necessitates high cow fertility and a compact spring calving pattern in order to maximise grass utilisation. Poor dairy cow reproductive performance currently costs the Irish cattle industry in excess of €400 million annually. High milk yields have been associated with lower reproductive efficiency, and it has been suggested that this effect is probably mediated through its effects on the energy balance of the cow during lactation. The modern high genetic merit dairy cow prioritises nutrient supply towards milk production in early lactation and this demand takes precedence over the provision of optimal conditions for reproduction. In this study we used the bovine Affymetrix 23,000 gene microarray, which contains the most comprehensive set of bovine genes to be assembled and provides a means of investigating the modifying influences of energy balance on liver gene expression. Cows in severe negative energy balance (SNEB) in early lactation showed altered hepatic gene expression in metabolic processes as well as a down regulation of the insulin-like growth factor (IGF) system, where insulin like growth factor-1 (IGF-1), growth hormone receptor variant 1A (GHR1A) and insulin-like growth factor binding protein-acid labile subunit (IGFBP-ALS) were down regulated compared to the cows in the moderate negative energy balance MNEB group, consistent with a five-fold reduction in systemic concentrations of IGF1 in the SNEB group.Cows in SNEB showed elevated expression of key genes involved in the inflammatory response such as interleukin-8 (IL-8). There was a down regulation of genes involved in cellular growth in SNEB cows and moreover a negative regulator of cellular proliferation (HGFIN) was up regulated in SNEB cows, which is likely to compromise adaptation and recovery from NEB. The puma method of analysis revealed that 417 genes were differentially regulated by EB (P<0.05), of these genes 190 were up-regulated while 227 were down-regulated, with 405 genes having known biological functions. From Ingenuity Pathway Analysis (IPA), lipid catabolism was found to be the process most affected by differences in EB status

Healthy eating habit: A role for goals, identity, and self-control?

Supporting healthier eating habits is crucial for improving population health outcomes. Underpinning everyday eating patterns are recurring actions that may lead to positive or negative health outcomes depending on the healthfulness of such actions. The aim of this research was to explore individual-level determinants of a healthy eating habit and consider to what extent personal goals and self-control are linked to a healthy eating habit. One thousand one hundred nine adults completed a survey focusing on a range of factors that potentially sway food choice behaviors. A structural model, developed based on a review of existing literature, was tested using self-reported healthy eating habit (Verplanken & Orbell, 2003 ) as the dependent variable. Analysis suggests that along with health-conscious identity and food hedonism, self-control was one of the strongest determinants of a healthy eating habit. Furthermore, while healthy eating goals had a direct significant effect, other goals, economizing and emotional, did not. However, all three goals along with food hedonism had a significant indirect effect that was mediated through self-control. In revealing the role of self-control, this work questions the underlying assumption of automaticity in a healthy eating habit. This leads to the questions: what is a healthy eating habit and to what extent can healthy eating behaviors ever be truly characterized as controlled by heuristics and automaticity? This analysis suggests that healthy eating is an ongoing behavioral project that requires the continued engagement of deliberative processes; thus habit within this context, and as measured using self-reported habit, may be a misnomer. The use of healthy eating routines, as opposed to habits, may be more appropriate to acknowledge the role of both automatic and deliberative processes with self-control being central in everyday decision making. Important practical and theoretical implications are discussed along with potential approaches for health and food sectors to support healthier eating behavior in the future