Top 20 environmental weeds for classical biological control in Europe: a review of opportunities, regulations and other barriers to adoption

Classical biological control remains the only tool available for permanent ecological and economic management of invasive alien species that flourish through absence of their co‐evolved natural enemies. As such, this approach is recognized as a key tool for alien species management by the Convention on Biological Diversity (CBD), the European and Mediterranean Plant Protection Organization (EPPO) and the European Strategy on Invasive Alien Species (ESIAS). Successful classical biological control programmes abound around the world, despite disproportionate attention being given to occasional and predictable non‐target impacts. Despite more than 130 case histories in Europe against insect pests, no exotic classical biological control agent has been released in the EU against an alien invasive weed. This dearth has occurred in the face of increasing numbers of exotic invasive plants being imported and taking over National Parks, forests and amenity areas in this region, as well as a global increase in the use of classical biological control around the world. This paper reviews potential European weed targets for classical biological control from ecological and socioeconomic perspectives using the criteria of historical biological control success, taxonomic isolation from European native flora, likely availability of biological control agents, invasiveness outside Europe and value to primary industry and horticulture (potential for conflicts of interest). We also review why classical biological control of European exotic plants remains untested, considering problems of funding and public perception. Finally, we consider the regulatory framework that surrounds such biological control activities within constituent countries of the EU to suggest how this approach may be adopted in the future for managing invasive exotic weeds in Europe.     

Effects of feeds on flavor of red meat: a review

The effects of diet ingredients on red meat flavor are dependent on the type of diet, and, to a large extent, on the species: pork, mutton or lamb and beef. Sensory analysis of meat flavor has been used in most of the studies on the effects of feeds on meat flavor. In general, high-energy grain diets produced a more acceptable or a more intense flavor in red meats than low-energy forage or grass diets. Feeding pigs unsaturated fats increases the unsaturation in pork fat but results in only minor changes in pork flavor. Sheep must be fed protected, unsaturated fats in order to increase the unsaturation in their fat to be similar to pork fat. This increased unsaturation results in a greater flavor change in lamb or beef than in pork. Several dietary ingredients such as fish products, raw soybeans, canola oil and meal, and pasture grasses cause undesirable flavors in red meat. Analyses of lamb and beef produced on different diets have shown that type of feed affects the concentration of many flavor volatile compounds. However, only a few studies have quantified the volatiles of beef and lamb produced on different diets, and no reports of studies were found in which the volatiles of pork produced on different diets had been investigated. Hence, the importance of these changes in volatile concentration to meat flavor has not been determined.     

Nonenzymatic browning of lactose and caseinate during dry heating at different relative humidities

Dry mixtures of lactose and caseinate were heated at 60 degrees C for up to 96 h at different relative humidities (RHs) ranging from 29 to 95%. The resulting nonenzymatic browning was studied by determining lactulosyl lysine formation in the caseinate (as measured by the conversion to furosine), amount of reacted lactose, loss of lysine, color formation, and fluorescent intensity. For each measurement, the maximum reaction occurred at intermediate RHs. While there is general agreement between the results obtained by different methods, discrepancies are understandable given the complex nature of nonenzymatic browning. It was shown that the degradation of the Amadori product, lactulosyl lysine, increased with RH. Moreover, the Maillard reaction, as opposed to caramelization of lactose, was the major pathway at all RHs. Visible browning occurred when the destruction of Amadori product became dominant, and interactions between sugar fragments and caseinate were not the rate-limiting steps in the nonenzymatic browning.     

Conception rates in European fallow does (Dama dama dama) following intrauterine insemination with frozen-thawed semen from Mesopotamian fallow (Dama dama mesopotamica) and crossbred (Dama dama dama x Dama dama mesopotamica) bucks

Ninety eight parous fallow does received laparoscopic intrauterine insemination of frozen-thawed semen at one of 2 fixed intervals following oestrus synchronisation treatment. Semen was collected from a Mesopotamian (Dama dama mesopotamica) and a crossbred (F1) (Dama dama dama x Dama dama mesopotamica) fallow buck. Does were inseminated at either 56 or 66 hours after the removal of an intravaginal controlled internal drug releasing device. Eighty eight does received a single straw of frozen-thawed semen containing a total of 50 x 10(6) spermatozoa, while the remaining 10 received split straws containing 25 x 10(6) spermatozoa. Overall, the use of F1 semen containing 50 x 10(6) spermatozoa resulted in a 68% (17/25) conception rate compared with the Mesopotamian semen, which resulted in a 41% (26/63) conception rate. Conceptions were also achieved using 25 x 10(6) spermatozoa of either Mesopotamian or F1 semen (3/8 versus 2/2, respectively). Overall, the conception rate was higher for F1 than Mesopotamian semen (P less than 0.025) and there was a significant interaction with time of insemination (P less than 0.05); for F1 semen there was no difference in conception rate at the 2 insemination times, but for Mesopotamian semen conception was significantly higher (P less than 0.005) following insemination at 66 hours than at 56 hours.     

Using 3D animations to teach intracellular signal transduction mechanisms: taking the arrows out of cells

Traditional methods of teaching intracellular biological processes and pathways use figures or flowcharts with the names of molecules linked with arrows. Many veterinary students, presented with such material, simply memorize the names or chemical structures of the molecules and are then likely to forget the material once the examination is completed. To address this problem, the authors designed, created, and field-tested new teaching media that incorporate realistic three-dimensional (3D) animations depicting the dynamic changes that occur in intracellular molecules during cellular activation. Testing found that veterinary students taught using traditional teaching media (e.g., lectures, handouts, textbooks) are proficient in memorizing the names and order of intracellular molecules but unable to appreciate the interactions between these elements or their spatial relationships within cells. In contrast, more than 90% of veterinary students taught using 3D animations not only recall the facts about the intracellular elements but also develop accurate mental images of the interactions among these molecules and their spatial relationships. These findings strongly suggest that the comprehension of complex biological processes by veterinary students can be enhanced by the use of dynamic 3D depictions of these processes in the classroom.     

Effects of supplemental protein type on intake, nitrogen balance, and site, and extent of digestion in whiteface wethers consuming low-quality grass hay

Two experiments were conducted to determine the effects of supplementing ruminally degradable intake protein (DIP) or ruminally undegradable intake protein (UIP) on N balance (Exp. 1; n = 6 wethers; initial BW = 48.7 +/- 4.6 kg) and site and extent of digestion (Exp. 2; n = 5 wethers; initial BW = 36.9 +/- 3.1 kg) in whiteface wethers consuming (as-fed basis) 69% blue grama and 31% love grass hay (mixture = 7.5% CP, 73.0% NDF, 36.0% ADF [DM basis]). Treatments were 1) no supplement (Control), 2) a supplement (219 g/d, as-fed basis) low in UIP (70 g/d of CP; 24.8 g/d of UIP), and 3) a supplement (219 g/d, as-fed basis) high in UIP (70 g/d of CP; 37.1 g/d of UIP). Both experiments were replicated 3 x 3 Latin square designs, with identical feeding and supplementation. Wethers had ad libitum access to the forage mixture and fresh water, and received supplement once daily. In Exp.1, forage intake (percentage of BW) was greatest (P = 0.04) for control, but total DMI (g/d) was greatest (P = 0.05) for lambs consuming supplement. Apparent total-tract OM digestibility was numerically greater (P = 0.11) for supplemented wethers than for controls, whereas total-tract ADF digestibility tended (P = 0.08) to be greater for control wethers. Lambs fed supplements consumed and retained more (P < or = 0.01) N (% of N intake) compared with controls, but no difference (P = 0.22) was observed between low and high UIP treatments. Similar to Exp. 1, forage intake (percentage of BW) tended (P = 0.06) to be greater for control than for supplemented wethers in Exp. 2. Ruminal NDF digestibility was 16.3% greater (P = 0.02) for supplemented wethers than for controls. Postruminal NDF and N digestibilities were greatest (P < or = 0.03) for controls, but apparent OM digestibility did not differ among treatments at all sites. Duodenal N flow was greatest (P = 0.05) for high UIP and least for control wethers. Nonmicrobial N flow was greater (P = 0.02) for high UIP compared with low UIP or controls. Control wethers had greater (P = 0.05) microbial efficiency. Ruminal ammonia concentration tended (P = 0.08) to be greatest for wethers fed low UIP and least for controls, with high-UIP wethers having intermediate ammonia concentrations. Results from these experiments suggest that in lambs fed low-quality forage there was no difference in apparent total-tract digestion or N balance (percentage of N intake) between lambs fed supplements that had the same CP but differed in the proportion of UIP and DIP; however, supplementing protein (regardless of UIP:DIP ratio) to wethers consuming low-quality forage increased N balance.