Search

Your search keyword '"Andersen, H J"' showing total 299 results
Start Over Author "Andersen, H J"
299 results on '"Andersen, H J"'

2. Different Personal Skills and Competencies Which Local Agricultural Advisers Can Use to Co-Create Change in Management Procedures: A Case-Study of Danish Dairy Farmers and Advisers

Author

Andersen, H. J.

Abstract

In this paper three different skills and competencies of the local agricultural adviser are described: "The specialist, the reflective specialist and the reflective listener". The skills and competencies are framed as potentials and theoretically rooted in the ideas of George Herbert Mead, Chris Argyris and Donald Schon. The empirical background comes from a project on "Communication and advising" with the objective to understand what makes a difference locally when advising on agricultural management routines. Data from qualitative interviews with ten farmers and two veterinary advisers are used to support this understanding. This paper acknowledges both technical and reflective skills as part of local advisers' way of practicing. Further awareness on reflection will make it easier for the adviser to co-create a difference in adjusting management and in particular in co-establishing a meaningfulness behind value-based issues as, for example, animal welfare. (Contains 3 figures and 5 boxes.)

Published
2004
Full Text
View/download PDF

11. Muscle glycogen stores and meat quality as affected by strategic finishing feeding of slaughter pigs

Author

Rosenvold, K., Petersen, J. S., Laerke, H. N., Jensen, S. K., Therkildsen, M., Karlsson, A. H., Moller, H. S., and Andersen, H. J.

Subjects
Swine -- Food and nutrition, Animal feeding and feeds -- Physiological aspects, Muscles -- Physiological aspects, Glycogen -- Physiological aspects, Meat -- Quality, Zoology and wildlife conservation
Abstract

The aim of the present study was to investigate whether muscle glycogen stores in slaughter pigs could be decreased through strategic finishing feeding before slaughter. Moreover, preliminary meat quality traits were measured to see whether such a regulation of muscle glycogen stores affected ultimate pH, color, and tenderness in the meat. The strategic finishing feeding was carried out the last 3 wk prior to slaughter. Seven experimental groups with eight animals per group were fed diets low in digestible carbohydrates. A control group with four animals was fed a traditional grower-finishing diet. The muscle glycogen stores were reduced in longissimus muscle (LM) 11 to 26% at the time of slaughter in pigs that were fed the experimental diets compared with the control group. Meat quality measured as ultimate pH and color on LM muscle in half the pigs 24 h postmortem showed that ultimate pH in LM was not affected by the reduction in glycogen stores in the muscles from pigs fed any of the experimental diets. However, the meat from pigs fed the experimental diets was darker than the meat from pigs that were fed the control diet with two of the experimental diets, resulting in significantly lower L* values. Activities of key enzymes in the glycolytic pathway, glycogen phoshorylase a and b, phosphofructokinase, and the fatty acid oxidative pathway, [Beta]-hydrozyacyl-CoA-dehydrogenase, were not affected by the strategic feeding. In contrast, the activity of the proteolytic enzyme calpain as well as its inhibitor calpastatin was influenced by the strategic feeding. Lower activity of [micro]-calpain and greater activity of calpastatin in the muscle samples from the strategically fed pigs indicate a lesser muscle protein degradation in the muscles compared with muscles of control animals. The present study showed that the muscle glycogen stores in slaughter pigs can be reduced at the time of slaughter through strategic finishing feeding with diets low in digestible carbohydrate without compromising growth rate. Key Words: Feeding, Glycogen, Meat Quality, pH, Pigs

Published
2001

32. P11.01: Development and establishment of a national Danish fetal medicine database for quality surveillance and research

Author

Ekelund, C. K., primary, Skovbo, P., additional, Holmskov, A., additional, Farlie, R., additional, Stornes, I., additional, Petersen, O. B., additional, Ersbak, V., additional, Sommer, S., additional, Vemmelund, S., additional, Poulsen, H., additional, Mogensen, H., additional, Henriques, C., additional, Andersen, H. J., additional, Larsen, T., additional, Skibsted, L., additional, Kristiansen, A., additional, Shalmi, A. C., additional, Nikkilä, A., additional, Sperling, L., additional, Zingenberg, H., additional, Jørgensen, F. Stener, additional, and Tabor, A., additional

Published
2009
Full Text
View/download PDF

35. Water-holding of pork:understanding the mechanisms

Author

Purslow, P. P., Shäfer, A., Kristensen, L., Bertram, H. C., Henckel, P., Andersen, H. J., Knight, P. G., Wess, T. J., Purslow, P. P., Shäfer, A., Kristensen, L., Bertram, H. C., Henckel, P., Andersen, H. J., Knight, P. G., and Wess, T. J.

Published
2001

45. Formation of long-lived radicals on proteins by radical transfer from heme enzymes--a common process?

Author

Ostdal, H, Andersen, H J, Davies, Michael Jonathan, Ostdal, H, Andersen, H J, and Davies, Michael Jonathan

Abstract

Incubation of Fe(III)myoglobin (Fe(III)Mb) with H2O2 in the presence of bovine serum albumin (BSA) has been shown previously to give albumin-derived radicals as a result of radical transfer from myoglobin to BSA. In this study the occurrence of similar processes with peroxidases has been investigated using horseradish peroxidase (HRP)/H2O2, in the presence and absence of added tyrosine. Incubation of HRP with H2O2 and bovine or human serum albumins, in the presence and absence of tyrosine, gave long-lived albumin-derived radicals as detected by EPR spectroscopy. Evidence has been obtained for these albumin radicals being located on buried tyrosine residues on the basis of blocking experiments. The effect of protein conformation on radical transfer has been investigated using partial proteolytic digestion prior to protein oxidation. With HRP/H2O2/BSA and Fe(III)Mb/H2O2/BSA increased radical concentrations were observed after limited digestion, although this effect was less marked with the HRP/H2O2/BSA system than with Fe(III)Mb/H2O2/BSA, consistent with different modes of radical transfer. More extensive digestion of BSA decreased the radical concentration to levels below those detected with native albumin, indicating that the tertiary structure of the target protein plays an important role in determining the rate of radical transfer and/or the stability of the resultant species. These results are consistent with a mechanism for the HRP/H2O2/no free tyrosine system involving radical transfer to the albumin via the heme edge of the peroxidase. In contrast, albumin radical formation by the HRP/H2O2/free tyrosine system was only marginally affected by proteolysis, consistent with free tyrosine phenoxyl radicals being the mediators of radical transfer, without significant protein-protein interaction. These protein-to-protein radical transfer reactions may have important consequences for understanding protein oxidation in biological systems.

Published
1999

Catalog

Books, media, physical & digital resources
See catalog results