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Modern Applied Statistics With S

The terms 'antioxidant', 'oxidative stress' and 'oxidative damage' are widely used but rarely defined. This brief review attempts to define them and to examine the ways in which oxidative stress and oxidative damage can affect cell behaviour both in vivo and in cell culture, using cancer as an example.

Biochemistry of oxidative stress

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The principal objections to the proposition that organic agriculture can contribute significantly to the global food supply are low yields and insufficient quantities of organically acceptable fertilizers. We evaluated the universality of both claims. For the first claim, we compared yields of organic versus conventional or low-intensive food production for a global dataset of 293 examples and estimated the average yield ratio (organic:non-organic) of different food categories for the developed and the developing world. For most food categories, the average yield ratio was slightly 1.0 for studies in the developing world. With the average yield ratios, we modeled the global food supply that could be grown organically on the current agricultural land base. Model estimates indicate that organic methods could produce enough food on a global per capita basis to sustain the current human population, and potentially an even larger population, without increasing the agricultural land base. We also evaluated the amount of nitrogen potentially available from fixation by leguminous cover crops used as fertilizer. Data from temperate and tropical agroecosystems suggest that leguminous cover crops could fix enough nitrogen to replace the amount of synthetic fertilizer currently in use. These results indicate that organic agriculture has the potential to contribute quite substantially to the global food supply, while reducing the detrimental environmental impacts of conventional agriculture. Evaluation and review of this paper have raised important issues about crop rotations under organic versus conventional agriculture and the reliability of grey-literature sources. An ongoing dialogue on these subjects can be found in the Forum editorial of this issue.

/pdf/organic-agriculture-and-the-global-food-supply-6efqtl9gpm.pdf

Organic agriculture and the global food supply

Sustainability assessment is being increasingly viewed as an important tool to aid in the shift towards sustainability. However, this is a new and evolving concept and there remain very few examples of effective sustainability assessment processes implemented anywhere in the world. Sustainability assessment is often described as a process by which the implications of an initiative on sustainability are evaluated, where the initiative can be a proposed or existing policy, plan, programme, project, piece of legislation, or a current practice or activity. However, this generic definition covers a broad range of different processes, many of which have been described in the literature as 'sustainability assessment'. This article seeks to provide some clarification by reflecting on the different approaches described in the literature as being forms of sustainability assessment, and evaluating them in terms of their potential contributions to sustainability. Many of these are actually examples of 'integrated assessment', derived from environmental impact assessment (EIA) and strategic environmental assessment (SEA), but which have been extended to incorporate social and economic considerations as well as environmental ones, reflecting a 'triple bottom line' (TBL) approach to sustainability. These integrated assessment processes typically either seek to minimise 'unsustainability', or to achieve TBL objectives. Both aims may, or may not, result in sustainable practice. We present an alternative conception of sustainability assessment, with the more ambitious aim of seeking to determine whether or not an initiative is actually sustainable. We term such processes 'assessment for sustainability'. 'Assessment for sustainability' firstly requires that the concept of sustainability be well-defined. The article compares TBL approaches and principles-based approaches to developing such sustainability criteria, concluding that the latter are more appropriate, since they avoid many of the inherent limitations of the triple-bottom-line as a conception of sustainability.

Conceptualising sustainability assessment

Effect of organic production system on broiler carcass and meat quality

/pdf/sustainability-of-poultry-production-using-the-emergy-2wvo3qzqy8.pdf

Sustainability of poultry production using the emergy approach: Comparison of conventional and organic rearing systems

The effect of the organic production (OP) system on the qualitative characteristics and consumer perception of poultry meat is reviewed in the following paper. Age at slaughtering, genetic strains (fast- and slow-growing), physical activity, and pasture intake are key factors in determining meat quality. In conventional farming, fast-growing chicks are generally used, but these are not suitable for OP, since they may develop health and welfare problems, the most recurrent of which are leg disorders and lameness. Conversely, use of slow-growing strains in OP has positive repercussions on both animal welfare and product qualitative characteristics (eating quality and appearance) perceived by consumers. From the published data it can be concluded that organic poultry can be a viable production method, especially if suitable changes in EU Regulation. 1804/99 are made. The market opportunity for both organic and free range poultry products does not yet seem to be fully developed. We suggest that structured integration between production and consumption stages could resolve this problem.

Cesare Castellini

Papers

Effect of organic production system on broiler carcass and meat quality

Sustainability of poultry production using the emergy approach: Comparison of conventional and organic rearing systems

Qualitative attributes and consumer perception of organic and free-range poultry meat

Rearing rabbits on a wire net floor or straw litter: behaviour, growth and meat qualitative traits

Effect of dietary α-linolenic acid and vitamin E on the fatty acid composition, storage stability and sensory traits of rabbit meat.