Nurse leaders' perceptions and experiences of leading evidence: A qualitative enquiry.

Aim: The aim of this study was to describe nurse leaders' perceptions and experiences of leading evidence-based practices (EBP).

Background: Leaders can promote EBP in nursing with their own personal example and by striving to renew structures, processes and working cultures. However, previous studies have shown that nurse leaders have tended to be passive with regard to EBP.

Transformative agency and tensions in knowledge management-A qualitative interview study for nurse leaders.

Aim: To describe Finnish nurse leaders' perceptions of and experiences with knowledge management.

Background: Health science research has traditionally focused on knowledge transfer and research evidence instead of knowledge management, culture and organisational learning. Systematic reviews indicate a lack of awareness about nurse leaders' activities in knowledge management.

A systematic review of factors influencing knowledge management and the nurse leaders' role.

Aim: To describe factors facilitating or inhibiting the development of registered nurses' competency and nurse leader's role in knowledge management.

Background: Nurses' competency directly influences patient safety and the quality and effectiveness of patient care. Challenges of nurse leaders in knowledge management include acquiring, assessing and utilising current knowledge and assessing and enhancing competency.

Association of polymorphisms at DGAT1, leptin, SCD1, CAPN1 and CAST genes with color, marbling and water holding capacity in meat from beef cattle populations in Sweden.

The objective of this study was to investigate the associations of single nucleotide polymorphisms (SNPs) at five candidate genes with meat pH, color, marbling and water holding capacity (WHC) in young bulls from five beef breeds (n=243) in Sweden. The UASMS2 polymorphism at the leptin gene and the SNPs at the Stearoyl-CoA desaturase 1 gene (SCD1.878) and μ-calpain gene (CAPN1:c.

Composition of poorly and non-coagulating bovine milk and effect of calcium addition.

Ninety-nine individual milk samples from 37 cows in lactation week 10-35, selected for producing well or poorly/non-coagulating milk, were compared regarding protein composition, total calcium content, casein micelle size, pH, and coagulating properties after addition of 0·05% CaCl₂. The results showed that a low κ-casein concentration in milk was a risk factor for non-coagulation. CaCl₂ addition improved coagulating properties (coagulation time, curd firmness) of nearly all samples and eliminated differences between poorly/non-coagulating and well-coagulating milk, particularly regarding curd firmness.

Relative impact of alpha-tocopherol, copper and fatty acid composition on the occurrence of oxidized milk flavour.

The oxidative process in milk fat, resulting in spontaneous oxidized off-flavour (SOF), is commonly assumed to depend on contents of pro- and antioxidants in milk and availability of fatty acids acting as their substrate. An important antioxidant in milk is alpha-tocopherol whereas the most potent prooxidant is the metal ion copper. The separate effects of alpha-tocopherol, copper, and milk fatty acid profile, and their combined effect on SOF development were examined in milk from 44 multiparous cows fed different roughage types and different amounts of dietary, unsaturated fat.

Casein retention in curd and loss of casein into whey at chymosin-induced coagulation of milk.

Impact of milk protein composition on casein (CN) retention in curd during the milk coagulation process was studied using a model cheese making system. Individual milk samples from 110 cows in mid lactation of the Swedish Red and Swedish Holstein breeds with known genotypes of beta-casein, kappa-casein and beta-lactoglobulin were defatted, coagulated with chymosin, subjected to syneresis and subsequent pressing simulated by centrifugation. The results indicated that kappa-casein concentration of milk plays an important role in the curd formation process and initial syneresis (whey after cutting), whereas an increased CN ratio was associated with less casein in whey after simulated pressing.

A nonsense mutation in the FMO3 gene underlies fishy off-flavor in cow's milk.

Fish-odor syndrome or Trimethylaminuria (OMIM #602079) in humans is an inborn error of metabolism associated with a characteristic fishy body odor due to elevated levels of trimethylamine (TMA) in body fluids. It is caused by loss-of-function mutations in FMO3 encoding flavin-containing mono-oxygenase 3. A fishy off-flavor is occasionally observed in cow's milk and it has been established recently that this phenotype is due to elevated TMA levels.

High trimethylamine concentration in milk from cows on standard diets is expressed as fishy off-flavour.

To establish whether fishy off-flavour observed in cows' milk in Sweden is due to abnormal concentrations of trimethylamine (TMA) in milk, 15 milk samples from 13 cows of the Swedish Red and White breed (SRB) were analysed for this compound using dynamic headspace (DHS) gas chromatography (GC). A mass selective detector (MSD) was used for the qualitative and a flame ionization detector (FID) for the quantitative analyses. Further confirmation was obtained using a solid phase microextraction (SPME) followed by GC-olfactometry (GC-O) and GC-NPD (nitrogen and phosphorus detector).