The objective of this experiment was to establish the effect of low-concentrate (LC) and high-concentrate (HC) supplementation in the early and late periods of lactation on milk production and cow traffic in a pasture-based automatic milking (AM) system. In total, 40 cows (10 primiparous and 30 multiparous) were randomly assigned to one of the two treatments. The experimental periods for the early and late lactation trials extended from 23 February to 12 April 2015 and 31 August to 18 October 2015, respectively (49 days in each trial period). The early lactation supplement levels were 2.3 and 4.4 kg/cow per day for LC and HC, respectively, whereas the late lactation supplement levels were 0.5 and 2.7 kg/cow per day for LC and HC, respectively. Variables measured included milking frequency, milking interval, milking outcome and milking characteristics, milk yield/visit and per day, wait time/visit and per day, return time/visit and the distribution of gate passes. As the herd was seasonal (spring) calving, the experimental periods could not run concurrently and as a result no statistical comparison between the periods was conducted. There was no significant effect of treatment in the early lactation period on any of the milk production, milking characteristics or cow traffic variables. However, treatment did significantly affect the distribution of gate passes, with the HC cows recording significantly more gate passes in the hours preceding the gate time change such as hours 7 (P<0.01), 15 (P<0.05), 20, 21 (P<0.001), and 22 (P<0.05), whereas the LC treatment recorded significantly more gate passes in the hours succeeding the gate time change, such as time points 2 (P<0.01) and 10 (P<0.05). There was a significant effect of treatment in late lactation, with HC having a greater milk yield (P<0.01), milking duration and activity/day (P<0.05), while also having a significantly shorter milking interval (P<0.05) and return time/visit (P<0.01). The distribution of gate passes were similar to the early lactation period, with HC also recording a significantly greater number of gate passes during the early morning period (P<0.01) when visitations were at their lowest. Any decision regarding the supplementing of dairy cows with concentrates needs to be examined from an economic perspective, to establish if the milk production and cow traffic benefits displayed in late lactation outweigh the cost of the concentrate; thereby ensuring that the decision to supplement is financially prudent.

The impact of ingredient amalgamating order on the physicochemical properties, sensory, microscopic, and melting characteristics of ice cream was studied. The pre-treatment step involved sodium alginate hydrated in water (SW) and milk (SM). Control (C) sample was developed using standard dairy-based ice cream mix formulation technique whereas SW and SM samples were further mixed with the milk and order of addition of dry ingredients prior to butter addition (SW1, SM1) was compared to the samples in which butter was added before dry ingredients inclusion (SW2, SM2). It was observed that the consistency and structural characteristics of ice cream samples were significantly influenced by pre-treatment and treatment steps. SM1 sample exhibited maximum viscosity; however, SM2 was the most stable formulation with the highest first drip loss time i.e. 25.19 min and melting resistance. Moreover, maximum fat destabilization and overrun in the ice cream manufacturing process was observed in SM2 with the highest overall acceptability score of 8.08 on 9 points hedonic scale. It was found that sodium alginate gel hydrated in milk when added to milk and butter followed by dry ingredients addition forms a superior mix in terms of air cells with strong emulsion boundaries and small ice crystals.

Stability of probiotic products’ potency throughout shelf life is essential to ensure systematic delivery of the dosages required to provide clinically-proven health benefits. Due to the oxygen sensitivity of gut-derived microorganisms, methods for the rapid and accurate monitoring of oxidative stress in probiotics are greatly needed as they can be instrumental to both bioprocess optimization and quality control. This study introduces a next-generation flow cytometry method multiplexing the CellROX® Green and Propidium Iodide probes for the simultaneous measurement of free total reactive oxygen species (ROS) and membrane integrity, respectively. The multiparameter method was compared to the single-parameter assays, measuring either ROS or membrane integrity, for the ability to evaluate the fitness of Lactobacillus rhamnosus GG (LGG) after freeze drying, spray drying and H2O2-mediated oxidative stress. Each stand-alone assay detected only three cell populations, showing either differential membrane integrity (Syto 24+/PI-, Syto 24+/PI+, Syto 24-/PI+) or ROS levels (ROS-, low-ROS, high-ROS), and no correlation could be drawn between these groups. Conversely, the multiparameter method detected up to five physiologically distinct cell populations and allowed the integrated assessment of their membrane integrity and oxidative stress. It also revealed a much larger fitness heterogeneity in LGG as each group of low-ROS and high-ROS cells was found to be formed by a healthier population with an intact membrane (L-ROS/PI-, H-ROS/PI-) and a population with damaged membrane (L-ROS/PI+, H-ROS/PI+). As the CRG probe only detects free unreacted ROS, these populations are suggested to reflect the dynamic lifecycle of ROS formation, accumulation and reactive depletion leading to oxidative damage of macromolecules and consequent cell death. With the stand-alone CRG assay being unable to detect ROS lifecycle, the multiparameter method here presented delivers a superior profiling of the heterogeneity generated by oxidative stress in bacteria and enables a more correct interpretation of CRG fluorescence data. We provide recent examples from literature where the use of a single-parameter fluorescence approach may have led to misinterpret oxidative stress data and eventually draw erroneous conclusions.

The 2XTRA project (Technology Transfer Research Results Atlantic Area) was carried out with the aim of promoting economic activity based on research results and technologies developed within universities, research and technology institutes and companies in the European Atlantic Area. This collaborative work was carried out by a strong partnership of 13 entities across this region and included universities, research and technology institutes, private consultants and TBC (technology-based company) incubators. The specific goals of the project were: ● The exchange of information and experiences on technology transfer (TT) with a view to assisting project partners directly and feeding into their regional innovation systems. ● The promotion of new technology-based companies by drawing on collective experiences and developing methodologies relating to - identification and evaluation of business ideas - production of business plans, and - support of early stage companies internationalising. ● The creation of an Atlantic Area Network to support and promote technology-based companies (TBCs) and the technology transfer process. These objectives were achieved through defined activities carried out in three separate stages of this project.

The ability of a single, on-line measurement to predict the quality status of an entire muscle or even of a whole carcass was investigated. Variation between pork muscles for on-line measurements of pH, conductivity and colour was evaluated. Intermuscular variation was detected at 24h p ostmortem with higher pH and conductivity values in the topside (M. s emimembranosus) than the striploin (M . longissimus thoracis et lumborum). Correlations showed that a relationship exists between the muscles (r = 0.46-0.88, p<0.05) at 45min and 3h p ostmortem. The location within the topside or the striploin at which the measurements were taken did not influence the result. Shackling did not introduce a significant variation between sides for pH, conductivity and colour values up to 24h p ostmortem, showing measurements could be taken on either side of the carcass.

This work investigated technologies to improve the functionality of beef, particularly low-value beef to increase its versatility for the development of value-added restructured and emulsion type beef products. More specifically the project objectives were (1) to increase the functionality of beef; (2) to develop innovative beef products; (3) to increase the use of low-value carcass cuts as a functional ingredient in beef products. The research was carried out in three stages: solubilisation of connective tissue components of beef using organic acids, application of proteases to beef model systems to increase functionality, and physical disruption of connective tissue in beef by mechanical treatments such as needle and blade tenderising, tumbling and massaging.

The speciality food sector has experienced above average industry growth over recent years. Most speciality foods are produced in limited quantities using non-industrial artisan techniques. The majority of speciality food producing businesses were set up in the last fifteen years, have a turnover below €635,000, are based in a rural region and employ less than ten people. The most important markets for Irish speciality food producers are the export market, food service and multiple retailers.