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IMAGE: Portrait photo of Prof. Dr. Veronika Somoza,, director at the Leibniz Institute for Food Systems Biology at the Technical University of Munich view more
Credit: Photographer: Joseph Krpelan, Copyright: Prof. Dr. Veronika Somoza
Resveratrol is a plant compound found primarily in red grapes and Japanese knotweed. Its synthetic variant has been approved as a food ingredient in the EU since 2016. At least in cell-based test systems, the substance has anti-inflammatory properties. A recent collaborative study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich and the Institute of Physiological Chemistry at the University of Vienna has now shown that the bitter receptor TAS2R50 is involved in this effect. The team of scientists led by Veronika Somoza published its results in the
A phantom training program may help acclimate heifers to an automatic milking system
Philadelphia, December 17, 2020 - A new study appearing in the
Journal of Dairy Science indicates that heifers that participated in a training program using a phantom before introduction to an automated milking system (AMS) visited the actual AMS more frequently, thereby potentially increasing milk yield. Acclimating the herd to an unfamiliar milking robot in advance is a potential solution to decrease stress for animals and farm employees. Overall, training on the phantom provided the animals with the necessary amount of experience to perform well with the actual milking robot and to achieve a higher number of voluntary milking visits, said Almuth Einspanier, PhD, Institute of Physiological Chemistry, Leipzig University, Leipzig, Germany. Therefore, training on an AMS phantom is a good alternative to a training program directly at the AMS, with some important advantages, and can be an import