Publications
NIBIOs employees contribute to several hundred scientific articles and research reports every year. You can browse or search in our collection which contains references and links to these publications as well as other research and dissemination activities. The collection is continously updated with new and historical material.
2022
Authors
Marit JørgensenAbstract
No abstract has been registered
Abstract
Legumes are important in sustainable agriculture and particularly so when they are intercropped with other species. In breeding programs, little attention is paid to their agronomic performance in species mixtures. In red clover, improved persistence is an important breeding goal. We identified traits associated with survival of red clover cultivated in pure stands (PS 3) or in mixtures with grasses (MS 3) and managed under a 3-cut system (two locations), as well as in pure stands in a 5-cut system (PS 5, one location). Survivors from replicate plots were collected and a new generation made from each plot. The new generations were characterized in a growth experiment with light or simulated shade, and in a freezing experiment. We show that the traits related to red clover persistence depend on both plant community composition and cutting frequency. MS 3 had more leaves with larger leaf blades and longer petioles during the vegetative stage, followed by earlier stem elongation, higher number of elongating stems, higher biomass (also when accounting for earlier stem elongation) and more leaves in the regrowth after cutting than PS 3. MS 3 also had better freezing tolerance. PS 5 was similar to MS 3 and different from PS 3 in the number of leaves, leaf blade size, petiole length and number of elongating stems. These results show that breeding and cultivar evaluation, which is currently almost exclusively considering performance in pure stands, may miss some variation which provides persistence of red clover in mixtures with grasses.
Abstract
Acrylamide has become an important measure when looking at profitability and sustainability in the potato processing industry. Acrylamide is a possible carcinogenic which is formed in starchy foods during high-temperature cooking processes. Crisps and French fries made from processing potatoes are consumed by people of all ages and therefore the pressure on the industry has been large to reduce the acrylamide levels. In the ongoing project POTETFRIT (2019-2022), the aim is to reduce acrylamide content and improve product quality, profitability and sustainability in the production of Norwegian crisps and French fries. The aim will be reached through new knowledge about the interaction between potato quality and storage conditions. The effect of different temperature strategies including cold storage (5 ⁰C) and reconditioning at 15 ⁰C was tested in eight different varieties (Lady Claire, Kiebitz, Pirol, Lady Britta, Peik, Innovator, Zorba and Gullflaks). The importance of elevated CO2 levels in the potato store on product quality and acrylamide content, was studied in the same potato varieties and in tubers with different maturity levels. Storage conditions in 29 commercial potato stores was also studied, with attention to temperature conditions and CO2 levels in different stages of the storage season. The effect of different ventilation strategies was also studied. So far results show that the varieties L. Claire, Kiebitz and Gullflaks can be stored at low temperature levels without developing high sugar and acrylamide levels and dark fry colour and at the same time keeping sprouting at a low level. In the CO2 trials, none of the varieties tested showed elevated sugar and acrylamide levels when exposed to high CO2 levels (15000 ppm) and also in the commercial stores there was no correlation between high CO2 and high sugar levels.
Abstract
No abstract has been registered
Authors
Pia Heltoft ThomsenAbstract
No abstract has been registered
Authors
Alejandro Belanche Alexander N. Hristov Henk Van Lingen Stuart J Denman Ermias Kebreab Angela Dagmar Schwarm Michael Kreuzer Maguy A. Eugène Mark McGee Christopher K. Reynolds Les A. Crompton Ali-Reza Bayat Zhongtang Yu André Bannink Jan Dijkstra Alex V. Chaves Harry Clark Stefan Muetzel Vibeke Lind Jon M. Moorby John Rooke Walter Antezana Mi Wang Roger Hegarty Jean Victor Savian Adibe Luiz Abdalla Alda Lucia Gomes Monteiro Juan Carlos Ku-Vera Gustavo Jaurena Carlos Gomez Olga Mayorga Guilhermo de Souza David R. Yáñez-RuízAbstract
No abstract has been registered
Abstract
No abstract has been registered
Authors
Vibeke LindAbstract
No abstract has been registered
Authors
Vibeke LindAbstract
No abstract has been registered
Abstract
Norwegian-grown peas and faba beans are a healthier alternative to meat and dairy products, which are over-consumed in Norway, hence these legumes represent an interesting alternative as food protein source in Norway. However, the environmental impact of these legumes compared to other protein sources has not been studied, in detail. Hence this study, where the environmental impact of this plant protein was analysed and compared to other main protein sources in the Norwegian diet, covers a research gap. The method used was Life Cycle Assessment (LCA) and a large range of impacts was covered. The climate impact for dried grain legumes were 0.55–0.57 kg CO2-eq/kg, The climate impact for dried grain legumes were 0.55–0.57 kg CO2-eq/kg, which is much lower than ruminant meat (19–38 kg CO2-eq/kg), other meat (3.6–4.2 kg CO2-eq/kg), seafood (0.8–22 kg CO2-eq/kg), dairy products (1.2–22 kg CO2-eq/kg products) and cereals (0.66–0.72 kg CO2-eq/kg product). The same trend was found for all impact categories studied. The same pattern was found when comparing the environmental impacts of grain legumes in intermediate and finished products. An evaluation of the nutrient content showed that there is no trade-off between health and environment but the effect of lower protein digestibility and anti-nutritional compounds in legumes remains to be investigated quantitatively. The study indicates that legumes are a more sustainable source of dietary protein than animal protein sources. It is recommended that more research should be done on social and economic sustainability should be done to get at more complete picture of the sustainability of these grain legumes.