Antler Size of Alaskan Moose Alces alces gigas: Effects of Population Density, Hunter Harvest and Use of Guides

Moose Alces alces gigas in Alaska, USA, exhibit extreme sexual dimorphism, with adult males possessing large, elaborate antlers. Antler size and conformation are influenced by age, nutrition and genetics, and these bony structures serve to establish social rank and affect mating success. Population density, combined with anthropogenic effects such as harvest, is thought to influence antler size. Antler size increased as densities of moose decreased, ostensibly a density-dependent response related to enhanced nutrition at low densities. The vegetation type where moose were harvested also affected antler size, with the largest-antlered males occupying more open habitats. Hunts with guides occurred in areas with low moose density, minimized hunter interference and increased rates of success. Such hunts harvested moose with larger antler spreads than did non-guided hunts. Knowledge and abilities allowed guides to satisfy demands of trophy hunters, who are an integral part of the Alaskan economy. Heavy harvest by humans was also associated with decreased antler size of moose, probably via a downward shift in the age structure of the population resulting in younger males with smaller antlers. Nevertheless, density-dependence was more influential than effects of harvest on age structure in determining antler size of male moose. Indeed, antlers are likely under strong sexual selection, but we demonstrate that resource availability influenced the distribution of these sexually selected characters across the landscape. We argue that understanding population density in relation to carrying capacity (K) and the age structure of males is necessary to interpret potential consequences of harvest on the genetics of moose and other large herbivores. Our results provide researchers and managers with a better understanding of variables that affect the physical condition, antler size, and perhaps the genetic composition of populations, which may be useful in managing and modeling moose populations.

The Effects of High Pressure Processing on Peanut Sauce Inoculated with Salmonella

Recent Salmonella outbreaks have prompted the need for new processing options for peanut products. Traditional heating kill-steps have shown to be ineffective in lipid-rich matrices such as peanut products. High pressure processing is one such option for peanut sauce because it has a high water activity, which has proved to be a large contributing factor in microbial lethality due to high pressure processing. Four different formulations of peanut sauce were inoculated with a five strain Salmonella cocktail and high pressure processed. Results indicate that increasing pressure or increasing hold time increases log10 reductions. The Weibull model was fitted to each kill curve, with b and n values significantly optimized for each curve (p-value < 0.05). Most curves had an n parameter value less than 1, indicating that the population had a dramatic initial reduction, but tailed off as time increased, leaving a small resistant population. ANOVA analysis of the b and n parameters show that there are more significant differences between b parameters than n parameters, meaning that most treatments showed similar tailing effect, but differed on the shape of the curve. Comparisons between peanut sauce formulations at the same pressure treatments indicate that increasing amount of organic peanut butter within the sauce formulation decreases log10 reductions. This could be due to a protective effect from the lipids in the peanut butter, or it may be due to other factors such as nutrient availability or water activity. Sauces pressurized at lower temperatures had decreased log10 reductions, indicating that cooler temperatures offered some protective effect. Log10 reductions exceeded 5 logs, indicating that high pressure processing may be a suitable option as a kill-step for Salmonella in industrial processing of peanut sauces. Future research should include high pressure processing on other peanut products with high water activities such as sauces and syrups as well as research to determine the effects of water activity and lipid composition with a food matrix such as peanut sauces.