Difference in skin immune responses to infection with salmon louse (Lepeophtheirus salmonis) in Atlantic salmon (Salmo salar L.) of families selected for resistance and susceptibility.

Atlantic salmon is susceptible to the salmon louse (Lepeophtheirus salmonis) and the variation in susceptibility within the species can be exploited in selective breeding programs for louse resistant fish. In this study, lice counts were completed on 3000 siblings from 150 families of Atlantic salmon identified as high resistant (HR) and low resistant (LR) families in two independent challenge trials. Skin samples behind the dorsal fin (nearby lice attachment) were collected from ten extreme families (HR or LR) and analyzed by qPCR for the expression of 32 selected genes, including a number of genes involved in T helper cell (Th) mediated immune responses, which have been previously implied to play important roles during salmon louse infections.

Utilization of phosphate rock from Lisina for direct application: release of plant nutrients in the exchange-fertilizer mixtures.

This study examined the possibility of direct application of phosphate rock (PR) from Lisina deposit, in a mixture with natural clinoptilolite (Cp) and clinoptilolite partially saturated with ammonium ions (NH4-Cp). Solution P concentrations of the NH4-Cp/PR mixtures were sufficient for plant growth and ranged from 0.36 to 0.

Characterizing salt substitution in beef meat processing by vibrational spectroscopy and sensory analysis.

In this investigation, the effect of NaCl, KCl and MgSO4 on bovine meat was studied, where the salts were used in standard marinades in 5.5% concentration. The effect of salts on secondary structure of the myofibrillar proteins, protein-water interactions, WHC, and sensory properties of the meat was followed by carrying out FTIR and NIR measurements, cooking loss and sensory analysis.

FTIR imaging for structural analysis of frankfurter sausages subjected to salt reduction and salt substitution.

In this study, the effects of NaCl, KCl, and MgSO4 in various concentrations on structural and sensory properties of frankfurter sausages were investigated. FTIR was used to analyze the overall homogeneousness of the sausages by simultaneously following the distribution of main sausage ingredients, i.e.

Characterising protein, salt and water interactions with combined vibrational spectroscopic techniques.

In this paper a combination of NIR spectroscopy and FTIR and Raman microspectroscopy was used to elucidate the effects of different salts (NaCl, KCl and MgSO(4)) on structural proteins and their hydration in muscle tissue. Multivariate multi-block technique Consensus Principal Component Analysis enabled integration of different vibrational spectroscopic techniques: macroscopic information obtained by NIR spectroscopy is directly related to microscopic information obtained by FTIR and Raman microspectroscopy. Changes in protein secondary structure observed at different concentrations of salts were linked to changes in protein hydration affinity.

Monitoring protein structural changes and hydration in bovine meat tissue due to salt substitutes by Fourier transform infrared (FTIR) microspectroscopy.

The objective of this study was to investigate the influence of NaCl and two salt substitutes, MgSO4 and KCl, in different concentrations (1.5, 6.0, and 9.