Short-term liveweight changes of dairy cows measured by stationary and walk-over weighing scales

Monitoring and detecting individual cows' liveweight (LW) and liveweight change (LWC) are important for estimation of nutritional requirements and health management, and could be useful to measure short-term feed intake, water consumption, defecation, and urination. Walk-over weighing (WOW) systems can facilitate measurements of LW for these purposes, providing automated LW recorded at different times of the day. We conducted a field study to (1) quantify the contribution of feed and water intake, as well as urine and feces excretions, to short-term LWC and (2) determine the feasibility of stationary and WOW scales to detect subtle changes in LW as a result of feed and water intake, urination, and defecation. In this experiment, 10 cows walked through a WOW system and then stood individually on a stationary scale collecting weights at 10 and 3.3 Hz, respectively. Cows were offered 4 kg of feed and 10 kg of water on the stationary scale. For each animal, LW before and after eating and drinking was then calculated using different approaches. Liveweight change was calculated as the difference between the initial and final LW before and after eating and drinking for each statistical measure. The weights of feed intake, water consumption, urination, and defecation were measured and used as predictors of LWC. Urine and feces were collected from individual cows while the cow was on the scale, using a container, and weighed separately. The agreement between LWC measured using either stationary or WOW scales was assessed to determine the sensitivity of the scales to detect subtle changes in LW using the coefficient of determination (R²), Lin's concordance correlation coefficient (CCC), and mean bias. The prediction model showed that most of the regression coefficients were not significantly different from +1.0 for feed and water, or ?1.0 for urine and feces. The R² and CCC values demonstrated a satisfactory agreement between calculated and stationary LWC and values ranged from 0.60 to 0.92 and 0.71 to 0.94, respectively. A moderate agreement was achieved between calculated and automated LWC with R² and Lin's CCC values of 0.45 to 0.63 and 0.60 to 0.74, respectively. Therefore, results demonstrated that new algorithms and data processing methods need to be continuously explored and improved to obtain accurate measurements of LW to measure changes in LW, especially from WOW scales.     

An approach for evaluating collaboration attributes in cluster-based companies

This paper presents an approach for evaluating collaboration attributes in companies operating in industrial clusters. From the literature review, we identified governance, geographic proximity, and trust as the main collaboration attributes in industrial clusters. For each of them, there is a set of related sub-attributes that composed the evaluation model. For developing the model, we used the graph theoretic approach (GTA), a methodology for multi-attribute assessment that considers interdependencies among elements of a system to provide an overall evaluation. We applied the model to five companies of a furniture cluster. The results showed the model allows for systematizing relationship management because it highlights the collaboration attributes that need to be improved. Furthermore, the application of the model may contribute to encouraging companies to develop collaborative practices.     

Algorithmic Fairness in Mortgage Lending: from Absolute Conditions to Relational Trade-offs

Minds and Machines - To address the rising concern that algorithmic decision-making may reinforce discriminatory biases, researchers have proposed many notions of fairness and corresponding...     

Technological and sensorial properties of liquid nitrogen ice cream enriched with protein from brewing waste (trub)

Debittered trub (brewing waste) is an important source of protein source (70.26%). Trub and whey protein were used for 5% protein enrichment of ice cream frozen by liquid nitrogen. Three formulations were elaborated: ice cream standard (ICS), ice cream with whey protein (ICW) and ice cream with trub (ICT). Chemical composition, rheological properties, texture, overrun, melting rate, scanning electron microscopy and a sensorial test were performed. Results showed that ICT presented a higher viscosity, obtained on the upward curve up to 6.76 Pa s⁻¹, consistency index (22.96 (Pa s⁻¹)ⁿ), hysteresis area (140.40 mPa s⁻¹) and hardness (31113.33 g) but a lower melting rate (0.38 g min⁻¹), overrun (13.92%) and sensorial acceptability than the other formulations. The addition of trub debittered for protein enrichment improved ice cream properties and demonstrated that it could be used as a food ingredient.     

Unique Crystal Structure of a Novel Surfactant Protein from the Foam Nest of the Frog Leptodactylus vastus

Breeding by releasing eggs into stable biofoams (“foam nests”) is a peculiar reproduction mode within anurans, fish, and tunicates; not much is known regarding the biochemistry or molecular mechanisms involved. Lv‐ranaspumin (Lv‐RSN‐1) is the predominant protein from the foam nest of the frog Leptodactylus vastus. This protein shows natural surfactant activity, which is assumed to be crucial for stabilizing foam nests. We elucidated the amino acid sequence of Lv‐RSN‐1 by de novo sequencing with mass‐spectrometry and determined the high‐resolution X‐ray structure of the protein. It has a unique fold mainly composed of a bundle of 11 α‐helices and two small antiparallel β‐strands. Lv‐RSN‐1 has a surface rich in hydrophilic residues and a lipophilic cavity in the region of the antiparallel β‐sheet. It possesses intrinsic surface‐active properties, reducing the surface tension of water from 73 to 61 mN m^?1 (15 μg mL^?1). Lv‐RSN‐1 belongs to a new class of surfactants proteins for which little has been reported regarding structure or function.