The effect of genotype on anther culture response of cultivated and wild oats

Selostus: Genotyypin vaikutus kauran, kuorettoman kauran ja villikauran ponsiviljelyvasteeseen

Utilisation of reactive lysine from meat and bone meals of different ash content by growing-finishing pigs

Selostus: Tuhkapitoisuuden vaikutus lihaluujauhon reaktiivisen lysiinin hyväksikäyttöön lihasioilla

Contribution of livestock to food production in developing countries

Selostus: Kotieläintuotannon osuus kehitysmaiden ruoantuotannosta

Quantification of human adenoviruses in European recreational waters

The presence of human adenoviruses in recreational water might cause disease in the population upon exposure. Human adenoviruses detected by PCR could also serve as indicators of the virological water quality. In order to assess the applicability of human adenoviruses to the evaluation of the faecal contamination in European bathing waters, a real-time quantitative PCR assay was developed for the quantification of human adenoviruses in 132 samples collected from 24 different recreational marine and freshwater sites in nine European countries.Selected samples presenting positive nested-PCR results for human adenoviruses were analyzed using quantitative PCR and 80 samples from a total of 132 produced quantitative results with mean values of 3.2x102 10 per 100 ml of water, human adenovirus 41 being the most prevalent serotype. Human adenoviruses were quantified in samples from all 15 surveillance laboratories. Statistical analysis showed no homogeneous linear relation between humanadenoviruses and E. coli, intestinal enterococci or somatic coliphages concentrations in the tested samples when considering all the data together. Significant correlations between human adenoviruses and at least one of the other indicators were observed only when data from individual Laboratories were considered. The quantification of human adenoviruses may provide complementary information in relation to the use of bacterial standards in the control of water quality in bathing water.

The biotechnology of lactic acid bacteria with emphasis on applications in food safety and human health

Selostus: Terveyttä ja ruoan turvallisuutta edistävät maitohappobakteerien biotekniset sovellukset

Effects of and interactions between the extent of silage fermentation and protein and protein supplementation in lactating dairy cows

Selostus: Säilörehun käymisasteen ja valkuaistäydennyksen vaikutus maidon tuotantoon

The Nordic Gene Bank's Prunus clone archive in Finland 1

Selostus: Pohjoismaisen geenipankin Prunus-kokoelma Suomessa : 1. Hapankirsikkakannat

Contribution of modern biotechnology of lactic acid bacteria to development of health-promoting foods

Selostus: Terveysvaikutteisten elintarvikkeiden tuottamista edesauttavat maitohappobakteerien molekyyligeneettiset tutkimukset

The Nordic Gene Bank's Prunus clone archive in Finland 2

Selostus: Pohjoismaisen geenipankin Prunus-kokoelma Suomessa : 1. Luumukannat

Supply of nutrients and productive responses in dairy cows given diets based on restrictively fermented silage

Selostus: Ravintoaineiden saantiin ja maidontuotantoon vaikuttavat tekijät runsaalla säilörehuruokinnalla

Barley fibre and wet distillers' solubles in the diet of growing cattle

Selostus: Ohrarehu ja tärkkelysrankki kasvavien lihanautojen säilörehuun perustuvassa ruokinnassa

Fluorescence in situ hybridization of potato somatohaploids and their somatic hybrid donors using two Solanum brevidens specific sequences

Selostus: Perunan somaattisten hybridien ja niiden somatohaploidien fluoresenssi in situ -hybridisaatio Solanum brevidens -lajin spesifisten sekvenssien avulla

Effects of physical treatment of barley and rapeseed meal in dairy cows given grass silage-based diets

Selostus: Ohran ja rypsirouheen fysikaalisen käsittelyn vaikutus maidontuotantoon säilörehuun perustuvalla ruokinnalla

Detection of bias in animal model pedigree indices of heifers

Selostus: Eläinmalliin perustuvien hiehojen odotusarvojen luotettavuus jalostusarvon ennusteena

Relationship of breast fillet deboning time to shear force, pH, cooking loss and color in broilers stunned by high electrical current

Selostus: Korkealla virranvoimakkuudella tainnutettujen broilereiden rintafileen irroitushetken vaikutus lihaksen leikkausvoiman vastukseen, pH:hon, keittohävikkiin ja väriin