Physical characterization of plastic surfaces in wearing and cleanability research

Plastic surfaces are a group of materials used for many purposes. The present study was focused on methods for investigation of surface topography, wearing and cleanability of polyvinyl chloride (PVC) model surfaces and industrial plastic surfaces. Contact profilometry, scanning electron microscopy (SEM) and atomic force microscopy (AFM) are powerful methods for studying the topography of plastic surfaces. Although they have their own limitations, they are together an effective tool providing useful information on surface topography, especially when studying laboratory-made PVC model surfaces with known chemical compositions and structures. All examined laboratory-made PVC plastic surfaces examined in this work could be considered as smooth according to both AFM and profilometer measurements because height differences are in the nanoscale on every surface. Industrial plastic surfaces are a complex group of materials because of their chemical and topographical heterogeneity, but they are nevertheless important reference materials when developing cleaning and wearing methods. According to the results of this study the Soiling and Wearing Drum and the Frick-Taber methods are very useful when simulating three-body wearing of plastic surfaces. Both the investigated wearing methods can be used to compare the wearing of different plastic materials using appropriate evaluation methods of wearing and industrial use. In this study, physical methods were developed and adapted from other fields of material research to cleanability studies. The thesis focuses on the methodology for investigating the cleanability of plastic surfaces under realistic conditions, where surface topography and the effect of wear cleanability were among the major topics. A colorimetric method proved to be suitable for examining the cleanability of the industrial plastic surfaces. The results were utilized to evaluate the relationship between cleanability and the surface properties of plastic surfaces. The devices and methods used in the work can be utilized both in material research and product development.

Quantitative trait loci detection and benefits from marker-assisted selection in dairy cattle

Knowing the chromosomal areas or actual genes affecting the traits under selection would add more information to be used in the selection decisions which would potentially lead to higher genetic response. The first objective of this study was to map quantitative trait loci (QTL) affecting economically important traits in the Finnish Ayrshire population. The second objective was to investigate the effects of using QTL information in marker-assisted selection (MAS) on the genetic response and the linkage disequilibrium between the different parts of the genome. Whole genome scans were carried out on a grand-daughter design with 12 half-sib families and a total of 493 sons. Twelve different traits were studied: milk yield, protein yield, protein content, fat yield, fat content, somatic cell score (SCS), mastitis treatments, other veterinary treatments, days open, fertility treatments, non-return rate, and calf mortality. The average spacing of the typed markers was 20 cM with 2 to 14 markers per chromosome. Associations between markers and traits were analyzed with multiple marker regression. Significance was determined by permutation and genome-wise P-values obtained by Bonferroni correction. The benefits from MAS were investigated by simulation: a conventional progeny testing scheme was compared to a scheme where QTL information was used within families to select among full-sibs in the male path. Two QTL on different chromosomes were modelled. The effects of different starting frequencies of the favourable alleles and different size of the QTL effects were evaluated. A large number of QTL, 48 in total, were detected at 5% or higher chromosome-wise significance. QTL for milk production were found on 8 chromosomes, for SCS on 6, for mastitis treatments on 1, for other veterinary treatments on 5, for days open on 7, for fertility treatments on 7, for calf mortality on 6, and for non-return rate on 2 chromosomes. In the simulation study the total genetic response was faster with MAS than with conventional selection and the advantage of MAS persisted over the studied generations. The rate of response and the difference between the selection schemes reflected clearly the changes in allele frequencies of the favourable QTL. The disequilibrium between the polygenes and QTL was always negative and it was larger with larger QTL size. The disequilibrium between the two QTL was larger with QTL of large effect and it was somewhat larger with MAS for scenarios with starting frequencies below 0.5 for QTL of moderate size and below 0.3 for large QTL. In conclusion, several QTL affecting economically important traits of dairy cattle were detected. Further studies are needed to verify these QTL, check their presence in the present breeding population, look for pleiotropy and fine map the most interesting QTL regions. The results of the simulation studies show that using MAS together with embryo transfer to pre-select young bulls within families is a useful approach to increase the genetic merit of the AI-bulls compared to conventional selection.

Väkirehun määrän vaikutus lypsylehmän säilörehun syöntiin ja tuotokseen

Tämän tutkimuksen tarkoituksena oli selvittää väkirehumäärän vaikutuksia lypsylehmien säilörehun syöntiin ja syöntikäyttäytymiseen sekä tuotokseen lypsykauden alussa. Väkirehun määrän vaikutuksia on tutkittu paljon niukemmalla väkirehustuksella. Tilojen väkirehun osuus rehustuksessa saattaa ylittää jopa 60 %, joten on tärkeää selvittää väkevän rehustuksen vaikutusta lehmiin. Tutkimustietoa väkirehun määrän vaikutuksista säilörehupohjaisella ruokinnalla lypsykauden alussa on myös suhteellisen vähän. Koe suoritettiin Maa- ja elintarviketalouden tutkimuskeskuksessa (MTT) Jokioisissa Minkiön koenavetassa 20.9.2005 - 25.4.2006 välisenä aikana. Koe tehtiin pihaton osastossa, jossa oli säilörehun syöntiä mittaavat vaakakupit. Koe tehtiin jatkuvana ryhmäkokeena satunnaistetun koemallin mukaisesti. Koe-eläiminä oli 30 Ayshire-lehmää, joista 12 oli ensikoita ja 18 vanhempaa lehmää. Eläimet otettiin kokeeseen poikimisen jälkeen ja ne olivat mukana kokeessa 100 ensimmäisen lypsypäivän ajan. Kokeessa oli kaksi ryhmää eli matalan väkirehutason eläimet (MVR) sekä korkean väkirehutason eläimet (KVR). Vähemmän väkirehua saaneet eläimet saivat väkirehua 10 kg (ensikot) tai 13 kg (vanhemmat lehmät) päivässä. Väkevämmän ruokinnan ryhmässä vastaavat väkirehumäärät olivat 15 kg (ensikot) ja 18 kg (vanhemmat lehmät). Herutuksen kesto oli MVR-ryhmässä 11 vuorokautta ja KVR-ryhmässä 17 vuorokautta. Väkirehun määrän lisääminen vähensi säilörehun syöntiä, mutta lisäsi syönnin kokonaismäärää. Toteutuneet väkirehun osuudet kuiva-aineen syönnin kokonaismäärästä olivat 64 % (KVR) ja 52 % (MVR). Syönnin kokonaismäärä oli KVR-ryhmässä keskimäärin 2,1 kg kuiva-ainetta suurempi kuin MVR-ryhmässä. Säilörehun syönti oli MVR-ryhmässä keskimäärin 9,4 kg ka ja KVR-ryhmässä 7,9 kg ka. Korvaussuhde oli 0,41 kg ka säilörehua / kg ka väkirehua. Säilörehun syönnissä oli havaittavissa neljä syöntihuippua, eikä syönnin rytmittyminen poikennut juuri ryhmien välillä. Syöntihuiput tapahtuivat rehunjaon ja lypsyn jälkeen. Lisäksi keskiyöllä oli havaittavissa pienempi syöntihuippu. Enemmän väkirehua saaneet lehmät söivät säilörehua yhtä monta kertaa päivässä, mutta söivät numeerisesti nopeammin. Niiden yksittäinen syöntikerta oli lyhyempi ja sen aikana syöntimäärä oli pienempi kuin MVR-ryhmän eläimillä. Säilörehun syöntimäärä lisääntyi poikimisen jälkeen molemmissa ryhmissä, mutta määrän lisääntyminen tapahtui nopeammin vähemmän väkirehua saaneiden ryhmässä. Syöntimäärän lisääntyminen on selitettävissä kokonaissyöntiajan lisääntymisellä, sekä syöntiajan lisääntymisellä syöntikertaa kohden. Sitävastoin syöntinopeus hidastui lypsykauden edetessä. Tässä kokeessa ei saavutettu tuotosvastetta väkirehun määrää lisäämällä, vaikka rehun kokonaissyönti lisääntyi selvästi. Tuotosvaste oli vain 0,027 kg/kg ka väkirehua. Energiakorjattuna maitona ilmaistuna tuotosvaste oli negatiivinen eli - 0,22 EKM/kg ka. Huono tuotosvaste voi johtua tässä kokeessa väkirehun suuresta määrästä ja koostumuksesta. Suurempi kuiva-aineen syönti näytti kerryttävän KVR-ryhmän eläinten elopainoa maidontuotannon sijaan. Maidon rasva- ja valkuaispitoisuuksissa ei havaittu merkitseviä eroja ryhmien välillä, mutta pitoisuudet olivat pienempiä KVR-ryhmässä MVR-ryhmään verrattuna.

Lypsylehmien sorkkasairauksien perinnölliset tunnusluvut

Sorkkasairaudet ovat kasvava ongelma lypsykarjatiloilla. Sorkka- ja jalkaviat aiheuttavat ennenaikaisten poistojen lisäksi taloudellisia tappioita alentamalla maitotuotosta ja lisäämällä eläinlääkintä- ja sorkkahoitokuluja. Tämän työn tavoitteena oli tutkia sorkkasairauksien periytyvyyttä ja sorkkasairauksiin vaikuttavia tekijöitä. Tutkimusaineisto saatiin Terveet Sorkat -ohjelmasta, johon liittyminen on vapaaehtoista. Sorkkahoitajat olivat luokitelleet sorkkasairaudet vuosina 2003 2004. Sorkkasairaudet (vertymät anturassa, krooninen sorkkakuume, valkoviivan repeämä, anturahaavauma, sorkkavälin ihotulehdus, kantasyöpymä, sorkka-alueen ihotulehdus ja sorkkakiertymä ja muut sorkkasairaudet) oli luokiteltu aineistossa kaksiluokkaisina (kyllä/ei) ominaisuuksina. Aineiston esikäsittelyyn, alustaviin analyyseihin ja kiinteiden tekijöiden tilastollisen merkitsevyyden testaamiseen F-testillä käytettiin WSYS-ohjelmistoa. Lisäksi kiinteiden tekijöiden merkitsevyyttä testattiin logit-mallilla SAS-ohjelmistolla. Varianssikomponentit laskettiin Restricted Maximum Likelihood (REML)-menetelmällä VCE4-ohjelmistolla. Toistuvuuseläinmallilla saatiin seuraavia periytymisasteen arvioita: vertymät anturassa 0,05, valkoviivan repeämä 0,04, sorkkakiertymä 0,05, kantasyöpymä 0,01, anturahaavauma 0,03 ja sorkkasairaudet yhtenä ominaisuutena 0,06. Sorkkasairauksien periytymisasteiden arviot muutettuna sorkkasairausalttiuksien periytymisasteiksi olivat: vertymät anturassa 0,11, valkoviivan repeämä 0,12, sorkkakiertymä 0,15, kantasyöpymä 0,03, anturahaavauma 0,17 ja sorkkasairaudet yhtenä ominaisuutena 0,09. Sorkkasairauksien väliset geneettiset korrelaatiot olivat positiivisia lukuun ottamatta valkoviivan repeämän ja kantasyöpymän välistä geneettistä korrelaatiota, joka oli lievästi negatiivinen. Sorkkasairauksien geneettiset korrelaatiot 305 päivän maitotuotokseen olivat -0,20 0,27. Tämän tutkimuksen ja aiempien tutkimusten perusteella perimän osuus sorkkasairauksiin ei ole kovin suuri. Koska ympäristötekijöillä on suuri merkitys sorkkasairauksien esiintymiseen, sorkkasairauksien ennaltaehkäisyssä tulisi kiinnittää erityistä huomiota navetan olosuhteisiin, säännölliseen sorkkahoitoon ja oikeaan ruokintaan.

Vadelman (Rubus idaeus) kasvunsäätö proheksadioni-kalsiumin avulla

Vadelman (Rubus idaeus L.) viljelyala on kasvanut Suomessa voimakkaasti viimeisten viiden vuoden aikana. Vuonna 2005 vadelmaa viljeltiin 473 hehtaarilla. Vadelman satoindeksi on alhainen. Sen pääverso on pitkä, mikä hankaloittaa hoitotoimenpiteitä. Kasvin satoisimmat silmut ovat pääverson kärjessä, joten latvontaa ei kannata tehdä. Suomessakin haluttaisiin kehittää vadelman kasvihuonetuotantoa satokauden pidentämiseksi. Kasvihuonetuotannossa vegetatiivisen kasvun säätäminen on vielä tärkeämpää kuin avomaan viljelyssä. Proheksadioni-kalsium (ProCa) on gibberelliinisynteesi-inhibiittori, jonka on havaittu lyhentävän nivelvälejä sekä lisäävän versojen ja lehtien hiilihydraattipitoisuutta mm. omenalla (Malus domestica Borkh.). Tämän Helsingin yliopiston soveltavan biologian laitoksella toteutetun tutkimuksen tarkoituksena oli selvittää, miten ProCa vaikuttaa kahden kesävadelmalajikkeen ensimmäisen vuoden versojen vegetatiiviseen kasvuun ja edelleen sadontuottokykyyn. Tässä pro gradu -työssä tutkittiin ProCa:n vaikutusta kahden kesävadelmalajikkeen vegetatiiviseen kasvuun, satopotentiaaliin sekä versojen ja silmujen hiilihydraattipitoisuuksiin kesällä 2005 ja talvella 2006. Koetaimina oli 120 Tulameen-lajikkeen ja 150 Glen Ample -lajikkeen tainta. Taimet käsiteltiin kesäkuussa ja käsittely uusittiin osalle taimista neljän viikon kuluttua ensimmäisestä käsittelystä. Koekäsittelyitä oli neljä: ProCa 100 ppm, ProCa 200 ppm, ProCa 100 ppm + ProCa 100 ppm ja ProCa 200 ppm + ProCa 200 ppm. Kontrollikäsittelyitä oli kaksi: vesi sekä vesi + vesi. Kesän aikana havainnoitiin pääverson pituuskasvua ja nivelien määrää. Kesän kasvatuskauden päätyttyä Glen Ample -lajikkeen silmujen ja versojen liukoiset hiilihydraatit ja tärkkelys määritettiin entsymaattisesti. Kylmävarastoinnin jälkeen (71 vrk) tammikuussa 2006 taimet siirrettiin hyötöön kasvihuoneeseen. Hyödön aikana havainnoitiin silmujen puhkeamista ja kukintaa. Hyödön päättyessä hanka- ja pääversojen kuivapaino sekä hankaversojen pituus mitattiin. Kesän 2005 aikana ProCa lyhensi uusien nivelvälien pituuksia väliaikaisesti 1 4 viikon kuluttua käsittelystä. Nivelien lukumäärässä ei tapahtunut suuria muutoksia. Tulameen-lajikkeella kasvu kiihtyi käsittelyn vaikutuksen loputtua. Nivelvälien lyhentymisen takia pääverson kokonaispituus jäi kontrolliin verrattuna 35 % lyhyemmäksi Glen Ample -lajikkeella (ProCa 200 + ProCa 200) ja 14 % lyhyemmäksi Tulameen-lajikkeella samalla käsittelyllä. Myös käsittely ProCa 200 vähensi pääverson pituutta 6 % kontrolliin verrattuna Tulameen-lajikkeella. ProCa-käsittely lisäsi versojen ja silmujen hiilihydraattipitoisuuksia, mutta tuloksissa oli paljon hajontaa. Glen Ample -lajikkeella kaksinkertaiset käsittelyt vähensivät puhjenneiden silmujen osuutta 8 15 päivän kuluttua hyödön aloittamisesta 24 29 %, mutta käsittelyiden väliset erot tasoittuivat hyödön loppuun mennessä. Lisäksi kaksinkertaiset ProCa-käsittelyt vähensivät kukkien määrää 29 44 % 33 65 päivää hyödön alusta, mutta erot tasoittuivat hyödön loppuun mennessä. Käsittelyt eivät vaikuttaneet Tulameen-lajikkeen silmujen puhkeamiseen ja kukintaan. Satopotentiaalissa ei ollut eroa ProCa-käsittelyiden välillä kummallakaan lajikkeella. Glen Ample -lajikkeella hankaversojen kokonaismäärä väheni 27 32 % kasveilla, joita oli käsitelty kaksi kertaa ProCa:lla. Hankaversot olivat kuitenkin vastaavasti 29 43 % pidempiä. Tulameen-lajikkeella ProCa 100 -käsittely vähensi hankaversojen määrää 15 %, mutta hankaversojen pituuteen käsittelyillä ei ollut vaikutusta. Käsittelyillä ei ollut vaikutusta hankaversojen nivelvälien pituuteen kummallakaan lajikkeella. Tutkimuksen perusteella kesällä annetulla ProCa-käsittelyllä voidaan lyhentää pääverson pituutta, mutta satopotentiaaliin käsittelyllä ei ole vaikutusta. Käsittelyajankohta on kriittinen, koska kukkasilmujen kehitys näyttäisi häiriintyvän, jos ruiskutus tehdään loppukesällä.

Nurmisäilörehun valkuaisen metaboliareittien mallintaminen lypsylehmän pötsissä dynaamisen mallin avulla

Tämän tutkimuksen tarkoituksena oli määrittää ammoniumtypen, säilörehun liukoisen ja säilörehun liukenemattoman valkuaisen metaboloitumista pötsissä sekä kuvata ammmoniumtypen sekä säilörehun liukoisen ja liukenemattoman fraktion virtauskinetiikkaa alempaan ruoansulatuskanavaan. Koska typen metaboliaa märehtijän elimistössä on tutkittu paljon ja siitä on vakiintuneita käsityksiä, tässä tutkimuksessa keskityttiin metaboliareittien suuruuden arviointiin sekä typen virtausnopeuden estimointiin WinSAAM -ohjelmistolla rakennetun dynaamisen mallin avulla. Koe suoritettiin ajanjaksolla 2.3.-26.4.2002 Maa- ja elintarviketalouden tutkimuskeskuksessa (MTT) Jokioisilla, kotieläintuotannon tutkimusosaston koe-eläintallilla. Koemallina oli 4 x 4 latinalainen neliö, jossa oli neljä eläintä, neljä jaksoa ja neljä koekäsittelyä. Koe-eläiminä olivat neljä usean kerran poikinutta ayrshire-lypsylehmää. Lehmien poikimisesta oli kulunut keskimäärin 68 pv. (± 27 pv). Lehmät saivat 10 kg/pv väkirehuseosta ja hapolla (AIV 2000, 5,4 l/tn) säilöttyä esikuivattua säilörehua vapaasti siten, että jätettä jäi 5-10 %. Typellisten yhdisteiden metaboliareittejä mallinnettaessa havaintoaineistona käytettiin pötsin ammoniumtypen, bakteeritypen, alkueläintypen, liukenemattoman typen ja valkuaisen C-fraktion 15N-rikastumisen perusteella laskettua taustarikastumisen ylittävää poolikokoa. Havaintoaineiston perusteella rakennettiin ammoniumtypen (Malli 1), säilörehun liukoisen ei-ammoniumtypen (SNAN) (Malli 2) ja säilörehun liukenemattoman typen (Malli 3) metaboliareittejä kuvaavat mallit. Malli 1 estimoi ammoniumtypen imeytymisen, ulosvirtauksen ja synteesin bakteeritypeksi erinomaisesti. Alkueläintypen metabolian parametriarvoissa oli enemmän hajontaa kuin ammoniumtypen tai bakteeritypen metabolian parametriarvoissa. Mallin 1 mukaan 38 % ammoniumtypestä imeytyi suoraan pötsin seinämän läpi, 35 % syntetisoitui bakteeritypeksi ja 9 % alkueläintypeksi. Loppuosa (18 %) ammoniumtypestä virtasi nestefaasin mukana satakertaan. Malli 2 estimoi säilörehun SNAN:n metaboitumisen ammonium- ja bakteeritypeksi erinomaisesti. Myös ammoniumtypen metabolia ja bakteeritypen ulosvirtauksen estimointi onnistui erinomaisesti. Malli 2 ei antanut kovin luotettavaa estimaattia alkueläintypen metaboliasta. Mallin 2 mukaan 29 % säilörehun SNAN:stä imeytyi ammoniumtyppenä pötsin seinämän läpi, 10 % virtasi ulos pötsistä ammoniumtypen muodossa, 42 % syntetisoitui bakteeritypeksi ja 7 % alkueläintypeksi. Lisäksi 13 % SNAN:stä ohitti pötsin hajoamatta. Malli 3 estimoi typen metaboliareiteille erittäin tarkat parametriarvot. Tässä mallissa myös alkueläinten metabolialle saatiin luotettavat parametriarvot. Mallin 3 mukaan 57 % säilörehun liukenemattomasta typestä ohitti pötsin hajoamatta, 24 % syntetisoitui bakteeritypeksi ja 18 % alkueläintypeksi. Nurmisäilörehuun perustuvalla dieetillä hyvin suuri osuus satakertaan virtaavasta mikrobivalkuaisesta on peräisin ei-ammoniumtyppi -lähteistä, eli liukenemattomasta rehuvalkuaisesta, aminohapoista ja peptideistä. Koska lyhyt- ja pitkäketjuisten peptidien osuus SNAN fraktiosta on suuri ja koska jopa 13 % säilörehun SNAN fraktiosta voi ohittaa pötsin hajoamatta, on liukoisten typpifraktioiden ja varsinkin peptidien rooli pötsin typpimetaboliassa hyvin merkittävä.

Valikoivan metsästyksen vaikutus hirven ikärakenteeseen ja vasatuottoon Savonrannan ja Sodankylän riistanhoitoyhdistysten alueilla

Suomen hirvenmetsästykseen omaksuttiin 1970-luvun alussa valikoivan metsästyksen periaatteet, joiden tavoitteena oli maksimoida vasatuotto hirvikannan ikärakennetta muuttamalla. Metsästysstrategiassa tapahtui huomattava muutos, kun hirvisaaliin vasaosuutta lisättiin selvästi. Tämän seurauksena naarashirvien keski-ikä ja vasatuotto kohosivat. Vasojen suuri osuus saaliissa oli keskeinen tekijä hirvikannan rajuun kasvuun. Tämän opinnäytetyön tavoitteena oli selvittää saaliin vasaosuuden vaikutusta hirven ikärakenteeseen ja vasatuottoon Savonrannan ja Sodankylän riistanhoitoyhdistysten alueilla. Tutkimusalueet valittiin hyvin erilaisten hirvisaaliin vasaosuuksien perusteella, sillä Savonrannan vuosien 1994-2003 saaliin vasaosuuden keskiarvo oli 50,1 % ja Sodankylän 19,6 %. Tutkimuksen ennakko-olettamuksena oli, että erilaisten saaliin vasaosuuksien pitäisi vaikuttaa aikuistuvan ikäluokan suhteellisen osuuden kautta hirvipopulaation keski-ikään ja sitä kautta vasatuottoon. Ikärakenteen osalta tutkittiin naaraiden, valtasonnien eli 6,5-9,5-vuotiaiden uroshirvien ja vähintään 8-piikkisten urosten ikärakennetta. Tutkimus rakentui hirven iänmääritysaineiston ympärille, joka kerättiin Savonrannan ja Sodankylän riistanhoitoyhdistysten hirvenmetsästäjien avustuksella vuosina 2003 ja 2004. Iänmääritysaineistossa oli yhteensä 244 hirveä. Näistä oli naaraita 152 ja uroksia 92 kpl. Hirven ikärakennetietojen saamiseksi suoritti tutkimuksen tekijä iänmäärityksen hammasnäytteistä. Iänmääritys tehtiin hammassementtikerroksiin perustuvaa menetelmää käyttäen, jota varten sahattiin poikittaisia hammasleikkeitä hirven ensimmäisestä etuhampaasta (I1). Tutkimuksen aineistoon kuuluivat myös Savonrannan ja Sodankylän hirvihavaintokorttien perusteella saadut vasatuottotiedot vuosilta 1995- 2004 ja Riistawebin saalistiedot vuosilta 1994-2003. Tutkimuksen perusteella hirvisaaliin vasaosuus vaikuttaa Savonrannan ja Sodankylän riistanhoitoyhdistysten naaraiden ikärakenteeseen. Kaksivuotisesta aineistosta saatiin Savonrannan naaraiden keski-iäksi 6,40 vuotta. Sodankylän naaraiden keski-ikä oli 5,09 vuotta. Myös naaraiden ikäjakaumat olivat hyvin erilaiset. Hirvisaaliin vasaosuus ei sen sijaan vaikuta Savonrannan ja Sodankylän valtasonnien ja vähintään 8-piikkisten urosten ikärakenteeseen. Savonrannan valtasonnien keski-ikä oli 7,21 vuotta ja Sodankylän 7,07 vuotta. Savonrannan vähintään 8-piikkisten urosten keski-ikä oli 5,82 vuotta ja Sodankylän 5,91 vuotta. Tutkimuksella saatiin selville saaliin ikärakenne, elävän hirvikannan ikärakenteen tutkiminen vaatii laajempia tutkimuksia. Hirvisaaliin vasaosuus vaikuttaa Savonrannan ja Sodankylän riistanhoitoyhdistysten vasatuottoon. Naaraiden ikärakenteen erot näkyivät osaltaan hirvihavaintokorttien ja näytenaaraiden perusteella lasketuissa vasatuottotiedoissa. Saaliin vasaosuus vaikuttaa välillisesti hirven vasatuottoon, sillä se vaikuttaa ensin naaraiden ikärakenteeseen, joka vaikuttaa edelleen vasatuottoon.

Preparation and characterization of potato starch films plasticized with polyols

The present study investigated the potato starches and polyols which were used to prepare edible films. The amylose content and the gelatinization properties of various potato starches extracted from different potato cultivars were determined. The amylose content of potato starches varied between 11.9 and 20.1%. Onset temperatures of gelatinization of potato starches in excess water varied independently of the amylose content from 58 to 61°C determined using differential scanning calorimetry (DSC). The crystallinity of selected native starches with low, medium and high amylose content was determined by X-ray diffraction. The relative crystallinity was found to be around 10 13% in selected native potato starches containing 13 17% water. The glass transition temperature, crystallization melting behavior and relaxations of polyols, erythritol, sorbitol and xylitol, were determined using (DSC), dielectric analysis (DEA) and dynamic mechanical analysis (DMA). The glass transition temperatures of xylitol and sorbitol decreased as a result of water plasticization. Anhydrous amorphous erythritol crystallized rapidly. Edible films were obtained from solutions containing gelatinized starch, plasticizer (polyol or binary polyol mixture) and water by casting and evaporating water at 35°C. The present study investigated effects of plasticizer type and content on physical and mechanical properties of edible films stored at various relative water vapor pressures (RVP). The crystallinity of edible films with low, medium and high amylose content was determined by X-ray diffraction and they were found to be practically amorphous. Water sorption and water vapor permeability (WVP) of films was affected by the type and content of plasticizer. Water vapor permeability of films increased with increasing plasticizer content and storage RVP. Generally, Young's modulus and tensile strength decreased with increasing plasticizer and water content with a concurrent increase in elongation at break of films. High contents of xylitol and sorbitol resulted in changes in physical and mechanical properties of films probably due to phase separation and crystallization of xylitol and sorbitol which was not observed when binary polyol mixtures were used as plasticizers. The mechanical properties and the water vapor permeability (WVP) of the films were found to be independent of the amylose content.

Lantibiotic Nisin and Its Detection Methods

The type A lantibiotic nisin produced by several Lactococcus lactis strains, and one Streptococcus uberis strainis a small antimicrobial peptide that inhibits the growth of a wide range of gram-positive bacteria, such as Bacillus, Clostridium, Listeria and Staphylococcus species. It is nontoxic to humans and used as a food preservative (E234) in more than 50 countries including the EU, the USA, and China. National legislations concerning maximum addition levels of nisin in different foods vary greatly. Therefore, there is a demand for non-laborious and sensitive methods to identify and quantify nisin reliably from different food matrices. The horizontal inhibition assay, based on the inhibitory effect of nisin to Micrococcus luteus is the base for most quantification methods developed so far. However, the sensitivity and accuracy of the agar diffusion method is affected by several parameters. Immunological tests have also been described. Taken into account the sensitivity of immunological methods to interfering substances within sample matrices, and possible cross-reactivities with lantibiotics structurally close to nisin, their usefulness for nisin detection from food samples remains limited. The proteins responsible for nisin biosynthesis, and producer self-immunity are encoded by genes arranged into two inducible operons, nisA/Z/QBTCIPRK and nisFEG, which also contain internal, constitutive promoters PnisI and PnisR. The transmembrane histidine kinase NisK and the response regulator NisR form a two-component signal transduction system, in which NisK autophosphorylates after exposure to extra cellular nisin, and subsequently transfers the phosphate to NisR. The phosphorylated NisR then relays the signal downstream by binding to two regulated promoters in the nisin gene cluster, i.e the nisA/Z/Qand the nisF promoters, thus activating transcription of the structural gene nisA/Z/Q and the downstream genes nisBTCIPRK from the nisA/Z/Q promoter, and the genes nisFEG from the nisF promoter. In this work two novel and highly sensitive nisin bioassays were developed. Both of these quantification methods were based on NisRK mediated, nisin induced Green Fluorescent Protein (GFP) fluorescence. The suitabilities of these assays for quantifica¬tion of nisin from food samples were evaluated in several food matrices. These bioassays had nisin sensitivities in the nanogram or picogram levels. In addition, shelf life of nisin in cooked sausages and retainment of the induction activity of nisin in intestinal chyme (intestinal content) was assessed.

Developments and Microbiological applications in African foods: Emphasis on Nigerian Wara cheese

African indigenous foods have received limited research. Most of these indigenous foods are fermented and they form part of the rich nutritional culture of many groups in African countries. The industrialization and commercialisation of these indigenous African fermented foods should be preceded by a thorough scientific knowledge of their processing which can be vital in the elimination of hunger and poverty. This study highlighted emerging developments and the microbiology of cereal-based and cassava-based food products that constitute a major part of the human diet in most African countries. In addition, investigations were also carried out on the coagulant of the Calotropis procera plant used in traditional production of Nigerian Wara cheese and on the effects of adding a nisin producing Lactococcus lactis strain originating from human milk to Nigerian Wara cheese. Fermented cereal-based food such as ogi utilize popular African and readily available grains maize, millet or sorghum as substrates and is popular as a weaning diet in infants. In this study, the bulkiness caused by starch gelatinization was solved by amylase treatments in the investigation on cooked and fermented oat bran porridge. A similar treatment could reduce the viscosity of any cereal porridge. The properties of the Sodom apple leaves (Calotropis procera) extract in cheesemaking were studied. C. procera was affected by monovalent (K+ and Na+) and divalent (Mg2+ and Ca2+) cations during coagulation. The rennet strength of this coagulant was found to be 7 % compared to animal rennet at 35 °C. Increasing the incubation temperature to 70 °C increased the rennet strength 28-fold. The molecular weight of the partially purified protease was determined by SDS-PAGE and was confirmed by Zymography to be approximately 60 kilodaltons. The high proteolytic activity at 70 °C supported the suitability of the protease enzyme as a coagulant in future commercial production of Nigerian Wara cheese. It was also possible to extend the shelf life of Wara cheese by a nisin producing lactic acid bacteria Lactococcus lactis LAC309. The levels of nisin in both whey and curd fractions of Wara were investigated, results showed a 3 log reduction of toxicogenic Bacillus licheniformis spiked on Wara after 3 days. These studies are the first in Finland to promote the advancement of scientific knowledge in African foods. Recognizing these indigenous food products and an efficient transfer of technology from the developed countries to industrialize them are necessary towards a successful realization of the United Nations Millenium Development Program.

Evolution and detection of cyanobacterial hepatotoxin synthetase genes

Mass occurrences (blooms) of cyanobacteria are common in aquatic environments worldwide. These blooms are often toxic, due to the presence of hepatotoxins or neurotoxins. The most common cyanobacterial toxins are hepatotoxins: microcystins and nodularins. In freshwaters, the main producers of microcystins are Microcystis, Anabaena, and Planktothrix. Nodularins are produced by strains of Nodularia spumigena in brackish waters. Toxic and nontoxic strains of cyanobacteria co-occur and cannot be differentiated by conventional microscopy. Molecular biological methods based on microcystin and nodularin synthetase genes enable detection of potentially hepatotoxic cyanobacteria. In the present study, molecular detection methods for hepatotoxin-producing cyanobacteria were developed, based on microcystin synthetase gene E (mcyE) and the orthologous nodularin synthetase gene F (ndaF) sequences. General primers were designed to amplify the mcyE/ndaF gene region from microcystin-producing Anabaena, Microcystis, Planktothrix, and Nostoc, and nodularin-producing Nodularia strains. The sequences were used for phylogenetic analyses to study how cyanobacterial mcy genes have evolved. The results showed that mcy genes and microcystin are very old and were already present in the ancestor of many modern cyanobacterial genera. The results also suggested that the sporadic distribution of biosynthetic genes in modern cyanobacteria is caused by repeated gene losses in the more derived lineages of cyanobacteria and not by horizontal gene transfer. Phylogenetic analysis also proposed that nda genes evolved from mcy genes. The frequency and composition of the microcystin producers in 70 lakes in Finland were studied by conventional polymerase chain reaction (PCR). Potential microcystin producers were detected in 84% of the lakes, using general mcyE primers, and in 91% of the lakes with the three genus-specific mcyE primers. Potential microcystin-producing Microcystis were detected in 70%, Planktothrix in 63%, and Anabaena in 37% of the lakes. The presence and co-occurrence of potential microcystin producers were more frequent in eutrophic lakes, where the total phosphorus concentration was high. The PCR results could also be associated with various environmental factors by correlation and regression analyses. In these analyses, the total nitrogen concentration and pH were both associated with the presence of multiple microcystin-producing genera and partly explained the probability of occurrence of mcyE genes. In general, the results showed that higher nutrient concentrations increased the occurrence of potential microcystin producers and the risk for toxic bloom formation. Genus-specific probe pairs for microcystin-producing Anabaena, Microcystis, Planktothrix, and Nostoc, and nodularin-producing Nodularia were designed to be used in a DNA-chip assay. The DNA-chip can be used to simultaneously detect all these potential microcystin/nodularin producers in environmental water samples. The probe pairs detected the mcyE/ndaF genes specifically and sensitively when tested with cyanobacterial strains. In addition, potential microcystin/nodularin producers were identified in lake and Baltic Sea samples by the DNA-chip almost as sensitively as by quantitative real-time PCR (qPCR), which was used to validate the DNA-chip results. Further improvement of the DNA-chip assay was achieved by optimization of the PCR, the first step in the assay. Analysis of the mcy and nda gene clusters from various hepatotoxin-producing cyanobacteria was rewarding; it revealed that the genes were ancient. In addition, new methods detecting all the main producers of hepatotoxins could be developed. Interestingly, potential microcystin-producing cyanobacterial strains of Microcystis, Planktothrix, and Anabaena, co-occurred especially in eutrophic and hypertrophic lakes. Protecting waters from eutrophication and restoration of lakes may thus decrease the prevalence of toxic cyanobacteria and the frequency of toxic blooms.

Protein cross-linking with oxidative enzymes and transglutaminase : Effects in meat protein systems

The effects of tyrosinase, laccase and transglutaminase (TG) were studied in different meat protein systems. The study was focused on the effects of the enzymes on the gel formation properties of myofibrils, and on the textural and water-holding properties of the heated meat systems. The cross-linking efficiency of a novel Trichoderma reesei tyrosinase was compared to that of the commercial Agaricus bisporus tyrosinase. Trichoderma tyrosinase was found to be superior compared to the Agaricus enzyme in its protein cross-linking efficiency and in the incorporation of a small molecule into a complex proteinaceous substrate. Tyrosinase, laccase and TG all polymerised myofibrillar proteins, but laccase was also found to cause protein fragmentation. A positive connection between covalent cross-link and gel formation was observed with tyrosinase and TG. Laccase was able to increase the gel formation only slightly. With an excessive laccase dosage the gel formation declined due to protein fragmentation. Tyrosinase, laccase and TG had different effects on the texture and water-holding of the heated chicken breast meat homogenates. Tyrosinase improved the firmness of the homogenate gels free of phosphate and with a low amount of meat. TG improved the firmness of all studied homogenates. Laccase weakened the gel firmness of the low-meat, low-salt and low-salt/phosphate homogenates and maintained the firmness on the control level in the homogenate free of phosphate. Tyrosinase was the only enzyme capable of reducing the weight loss in the homogenates containing a low amount of meat and a low amount of NaCl. TG was the only enzyme that could positively affect the firmness of the homogenate gel containing both low NaCl and phosphate amounts. In pilot scale the test products were made of coarsely ground chicken breast fillet with a moderate amount of salt. Increasining the amount of meat, salt and TG contents favoured the development of firmness of the test products. The evaporation loss decreased slightly along with increasing TG and NaCl amounts in the experimental conditions used, indicating a positive interaction between these two factors. In this work it was shown that tyrosinase, laccase and TG affected the same myofibrillar proteins, i.e. myosin and troponin T. However, these enzymes had distinguishable effects on the gel formation of a myofibril system as well as on the textural and water-holding properties of the finely ground meat homogenates, reflecting distinctions at least in the reaction mechanisms and target amino acid availability in the protein substrates for these enzymes.

HPLC analysis of plant sterol oxidation products

Increased interest in the cholesterol-lowering effect of plant sterols has led to development of plant sterol-enriched foods. When products are enriched, the safety of the added components must be evaluated. In the case of plant sterols, oxidation is the reaction of main concern. In vitro studies have indicated that cholesterol oxides may have harmful effects. Due their structural similarity, plant sterol oxidation products may have similar health implications. This study concentrated on developing high-performance liquid chromatography (HPLC) methods that enable the investigation of formation of both primary and secondary oxidation products and thus can be used for oxidation mechanism studies of plant sterols. The applicability of the methods for following the oxidation reactions of plant sterols was evaluated by using oxidized stigmasterol and sterol mixture as model samples. An HPLC method with ultraviolet and fluorescence detection (HPLC-UV-FL) was developed. It allowed the specific detection of hydroperoxides with FL detection after post-column reagent addition. The formation of primary and secondary oxidation products and amount of unoxidized sterol could be followed by using UV detection. With the HPLC-UV-FL method, separation between oxides was essential and oxides of only one plant sterol could be quantified in one run. Quantification with UV can lead to inaccuracy of the results since the number of double bonds had effect on the UV absorbance. In the case of liquid chromatography-mass spectrometry (LC-MS), separation of oxides with different functionalities was important because some oxides of the same sterol have similar molecular weight and moreover epimers have similar fragmentation behaviour. On the other hand, coelution of different plant sterol oxides with the same functional group was acceptable since they differ in molecular weights. Results revealed that all studied plant sterols and cholesterol seem to have similar fragmentation behaviour, with only relative ion abundances being slightly different. The major advantage of MS detection coupled with LC separation is the capability to analyse totally or partly coeluting analytes if these have different molecular weights. The HPLC-UV-FL and LC-MS methods were demonstrated to be suitable for studying the photo-oxidation and thermo-oxidation reactions of plant sterols. The HPLC-UV-FL method was able to show different formation rates of hydroperoxides during photo-oxidation. The method also confirmed that plant sterols have similar photo-oxidation behaviour to cholesterol. When thermo-oxidation of plant sterols was investigated by HPLC-UV-FL and LC-MS, the results revealed that the formation and decomposition of individual hydroperoxides and secondary oxidation products could be studied. The methods used revealed that all of the plant sterols had similar thermo-oxidation behaviour when compared with each other, and the predominant reactions and oxidation rates were temperature dependent. Overall, these findings showed that with these LC methods the oxidation mechanisms of plant sterols can be examined in detail, including the formation and degradation of individual hydroperoxides and secondary oxidation products, with less sample pretreatment and without derivatization.

A matter of taste : genetic and environmental influences on responses to sweetness

Diet is a major player in the maintenance of health and onset of many diseases of public health importance. The food choice is known to be largely influenced by sensory preferences. However, in many cases it is unclear whether these preferences and dietary behaviors are innate or acquired. The aim of this thesis work was to study the extent to which the individual differences in dietary responses, especially in liking for sweet taste, are influenced by genetic factors. Several traits measuring the responses to sweetness and other dietary variables were applied in four studies: in British (TwinsUK) and Finnish (FinnTwin12 and FinnTwin16) twin studies and in a Finnish migraine family study. All the subjects were adults and they participated in chemosensory measurements (taste and smell tests) and filled in food behavior questionnaires. Further, it was studied, whether the correlations among the variables are mediated by genetic or environmental factors and where in the genome the genes influencing the heritable traits are located. A study of young adult Finnish twins (FinnTwin16, n=4388) revealed that around 40% of the food use is attributable to genetic factors and that the common, childhood environment does not affect the food use even shortly after moving from the parents home. Both the family study (n=146) and the twin studies (British twins, n=663) showed that around half of the variation in the liking for sweetness is inherited. The same result was obtained both by the chemosensory measurements (heritability 41-49%) and the questionnaire variables (heritability 31-54%). By contrast, the intensity perception of sweetness or the responses to saltiness were not influenced by genetic factors. Further, a locus influencing the use-frequency of sweet foods was identified on chromosome 16p. A closer examination of the relationships among the variables based on 663 British twins revealed that several genetic and environmental correlations exist among the different measures of liking for sweetness. However, these correlations were not very strong (range 0.06-0.55) implying that the instruments used measure slightly different aspects of the phenomenon. In addition, the assessment of the associations among responses to fatty foods, dieting behaviors, and body mass index in twin populations (TwinsUK n=1027 and FinnTwin12 n=299) showed that the dieting behaviors (cognitive restraint, uncontrolled eating, and emotional eating) mediate the relationship between obesity and diet. In conclusion, the work increased the understanding of the background variables of human eating behavior. Genetic effects were shown to underlie the variation of many dietary traits, such as liking for sweet taste, use of sweet foods, and dieting behaviors. However, the responses to salty taste were shown to be mainly determined by environmental factors and thus should more easily be modifiable by dietary education, exposure, and learning than sweet taste preferences. Although additional studies are needed to characterize the genetic element located on chromosome 16 that influences the use-frequency of sweet foods, the results underline the importance of inherited factors on human eating behavior.

Modern techniques in detection, identification and quantification of bacteria and peptides from foods

Standards have been placed to regulate the microbial and preservative contents to assure that foods are safe to the consumer. In a case of a food-related disease outbreak, it is crucial to be able to detect and identify quickly and accurately the cause of the disease. In addition, for every day control of food microbial and preservative contents, the detection methods must be easily performed for numerous food samples. In this present study, quicker alternative methods were studied for identification of bacteria by DNA fingerprinting. A flow cytometry method was developed as an alternative to pulsed-field gel electrophoresis, the golden method . DNA fragment sizing by an ultrasensitive flow cytometer was able to discriminate species and strains in a reproducible and comparable manner to pulsed-field gel electrophoresis. This new method was hundreds times faster and 200,000 times more sensitive. Additionally, another DNA fingerprinting identification method was developed based on single-enzyme amplified fragment length polymorphism (SE-AFLP). This method allowed the differentiation of genera, species, and strains of pathogenic bacteria of Bacilli, Staphylococci, Yersinia, and Escherichia coli. These fingerprinting patterns obtained by SE-AFLP were simpler and easier to analyze than those by the traditional amplified fragment length polymorphism by double enzyme digestion. Nisin (E234) is added as a preservative to different types of foods, especially dairy products, around the world. Various detection methods exist for nisin, but they lack in sensitivity, speed or specificity. In this present study, a sensitive nisin-induced green fluorescent protein (GFPuv) bioassay was developed using the Lactococcus lactis two-component signal system NisRK and the nisin-inducible nisA promoter. The bioassay was extremely sensitive with detection limit of 10 pg/ml in culture supernatant. In addition, it was compatible for quantification from various food matrices, such as milk, salad dressings, processed cheese, liquid eggs, and canned tomatoes. Wine has good antimicrobial properties due to its alcohol concentration, low pH, and organic content and therefore often assumed to be microbially safe to consume. Another aim of this thesis was to study the microbiota of wines returned by customers complaining of food-poisoning symptoms. By partial 16S rRNA gene sequence analysis, ribotyping, and boar spermatozoa motility assay, it was identified that one of the wines contained a Bacillus simplex BAC91, which produced a heat-stable substance toxic to the mitochondria of sperm cells. The antibacterial activity of wine was tested on the vegetative cells and spores of B. simplex BAC91, B. cereus type strain ATCC 14579 and cereulide-producing B. cereus F4810/72. Although the vegetative cells and spores of B. simplex BAC91 were sensitive to the antimicrobial effects of wine, the spores of B. cereus strains ATCC 14579 and F4810/72 stayed viable for at least 4 months. According to these results, Bacillus spp., more specifically spores, can be a possible risk to the wine consumer.