Characterisation of Formaggella della Valle di Scalve Cheese Produced From Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties

An important problem in mountain areas is the abandonment of pasture. This trend can be combated by the valorisation of typical dairy products, such as "Formaggella della Valle di Scalve", a semi-cooked traditional cheese made from whole milk in a mountain area in Italy. The aim of the present research was to compare the fatty acid (FA) profile and the sensory properties of this cheese as manufactured under different conditions: i) from the milk of cows grazing on mountain or valley pasture or fed indoors; ii) from the milk of cows fed hay or fed silage. In the first case, five cheesemaking trials were conducted during two years for each of the following situations: mountain pasture (A); pasture at the bottom of the valley (P) (about 1000m asl); stall (S). In the second case, three cheesemaking trials were conducted for each of the following situations: cows fed silage (I); cows fed hay (F). S cheese was richer in medium-chain FAs, while long-chain FAs were higher in P and A cheeses. On the other hand, long chain fatty acids (LCFA) were more abundant in P and A cheeses than in S. In general, MUFA, PUFA and, consequently, total unsaturated FA (UFA), were significantly higher in the P and A cheeses than S (UFA: 36.55 and 38.34, respectively, vs 31.13; p < 0.001), while SFA showed higher values in S (68.85 vs 63.41 and 61.68 in P and A, respectively; p < 0.001). Conjugated linoleic acid isomers (CLA) were more represented in the P and A samples (1.86 in P and 1.52 in A, vs 0.80 in S; p < 0.001); Omega 3 fatty acids, and in particular α-linolenic acid, were more abundant in P than in S cheese. In winter, the I sample (silage) presented higher percentages of myristic (C14), myristoleic (C14:1) and omega 6 acids, whereas F cheese (hay) contained higher concentrations of CLA. The triangular test of sensory analysis showed that, in general, F cheeses were judged as "sweeter" than I, with aromatic profiles characterized by higher content of 2- butanol and ethyl capronate

Cecal volatilome and microbiota profile of organic chickens supplemented with black soldier fly live larvae

Insects have shown to be a potential nutritional replacement in poultry nutrition as substitute of traditional protein sources, with positive effects on gut microbiota. However, only few studies have investigated the effects of live black soldier fly (BSF) live larvae provision on short-chain fatty acids (SCFAs) and microbiota composition in chicken’s gut. Label naked neck (LNN, n. 240) chickens were reared in an organic production system from 21 to 82 days of age and randomly allocated into four experimental groups (10 birds/pen, 6 replicates/treatment) according to bird gender and larvae provision. Experimental groups were fed with 10% supplementation of BSF live larvae, based on the expected daily feed intake (DFI). At slaughter, samples of cecal digesta were collected from 60 animals (15 birds/treatment), frozen and stored at -80°C until to be analyzed by SPME-CG-MS and DNA sequencing techniques, respectively. Results showed that seven SCFAs were identified, with butyrate as the most abundant. Even if no significant differences were found between treatments, the cecal SCFAs concentration in insect-fed animals were noticed to be less variable than control group. Cecal microbiota analyses of birds fed with BSF live larvae, showed a higher incidence of Coprobacillus, Synergistaceae and Christensenellaceae, with the latter to having the potential to degrade chitin’s insect meal, a compound with immunoregulatory properties. In conclusion, results showed that even a dietary 10% supplementation of BSF live larvae can slightly improve microbiota profile and potentially, SCFAs production in LNN chickens. These results confirm what observed in recent studies on broilers, but with lower (5% of DFI) live larvae inclusion levels. Financial support for Poultrynsect project was provided by transnational funding bodies under the Joint SUSFOOD2/CORE Organic Call 2019

Le tutele contrattuali ai tempi del coronavirus

I recenti casi di “coronavirus” in Italia hanno reso a tutti evidente la necessità di una seria riflessione sulla ridefinizione degli attuali rimedi contrattuali, affinché si attui un bilanciamento più equo e corretto tra gli interessi e i diritti dei consumatori da un lato, in caso di acquisto di beni e servizi cui si deve o si vuole rinunciare a tutela del primario diritto alla salute, e dall’altro a protezione degli interessi di quelle imprese che, loro malgrado, senza essere venute meno a nessuno degli obblighi contrattualmente assunti, si vedono costrette a dover restituire la maggior parte degli importi già acquisiti. È chiaro che siamo davanti a quello che si può definire realmente un diritto contrattuale della “crisi” e dell’ “emergenza”. Tuttavia, a fronte delle innumerevoli situazioni che si possono verificare, e quella che stiamo vivendo non è certamente l’unica, il rischio è di vedere aumentare i contenziosi tra imprese e consumatori senza alcun beneficio per nessuna delle parti coinvolte

Effect of Linseeds and Hemp Seeds on Milk Production, Energy and Nitrogen Balance, and Methane Emissions in the Dairy Goat

The effect of whole linseeds or hemp seeds on milk production, energy and nitrogen balance, and methane emission was studied in 12 Alpine goats using respiration chambers. Diets tested were a control diet (C) and two diets supplemented with whole linseeds (L) or hemp seeds (H) at 9.3% on a dry matter (DM) basis. DM intake was similar among treatments, whereas DM and organic matter digestibility were lower for L compared to C. Milk yield (2.30 kg/d on average) and rumen fermentation profile were not affected by treatments. Treatment also did not affect the milk composition, with the exception of fat, which was higher in H and L compared to C (4.21, 3.94, and 3.20%, respectively). Oilseed supplementation caused a reduction in the concentration of de novo fatty acids (FA) (41.1, 48.8, and 64.1% of FA, for L, H, and C, respectively). Moreover, L and H diets reduced the sum of saturated FA, and increased monounsaturated FA, whereas only the L diet increased the concentration of polyunsaturated FA. Regarding methane production, and nitrogen and energy balances, no differences were registered among the diets. Our research indicates that including whole linseeds and hemp seeds in the dairy goat diet is an effective strategy for increasing milk fat content and positively modifying the milk FA composition, without a change in nitrogen and energy balances, but also without a reduction in enteric methane emission

Activity of 30 different cheeses on cholesterol plasma levels and Oxidative Balance Risk Index (OBRI) in a rat model

Background: Cheese is considered to increase the total cholesterol levels (CH) due to the high-saturated fat content. New models are needed to measure the relationship between cholesterol and cheese. Methods: Thirty different cheeses produced in Val Brembana, Italy ("furmai da mut'', "caprino'' and "stracchino''), were added to the diet of 30 groups of 4 rats. Cheeses were analyzed to differentiate the volatile organic compounds (VOCs) and the cholesterol content (Ch(f)). The body weight, CH, urine volume and oxidative balance were measured. Three new indexes in relation to CH were calculated: OI (oxidative index), PI (protective index) and OBRI (oxidative balance risk index). Results: None of the cheeses increased CH. Some of the "furmai de mut'' were significantly decreasing CH and improved the oxidative balance. Ch(f) was not affecting the CH levels in plasma. In terms of VOCs, the acetic acid content was correlated (p<0.05) with the CH reduction and PI improvement. OBRI was reduced mainly in the "stracchino group''. Conclusions: The model shows that some cheese can reduce significantly CH levels and improve the antioxidant capacity

Characterization of Lysinibacillus fusiformis strain S4C11: In vitro, in planta, and in silico analyses reveal a plant-beneficial microbe

Despite sharing many of the traits that have allowed the genus Bacillus to gain recognition for its agricultural relevance, the genus Lysinibacillus is not as well-known and studied. The present study employs in vitro, in vivo, in planta, and in silico approaches to characterize Lysinibacillus fusiformis strain S4C11, isolated from the roots of an apple tree in northern Italy. The in vitro and in vivo assays demonstrated that strain S4C11 possesses an antifungal activity against different fungal pathogens, and is capable of interfering with the germination of Botrytis cinerea conidia, as well as of inhibiting its growth through the production of volatile organic molecules. In planta assays showed that the strain possesses the ability to promote plant growth, that is not host-specific, both in controlled conditions and in a commercial nursery. Biocontrol assays carried out against phytopathogenic viruses gave contrasting results, suggesting that the strain does not activate the host's defense pathways. The in silico analyses were carried out by sequencing the genome of the strain through an innovative approach that combines Illumina and High-Definition Mapping methods, allowing the reconstruction of a main chromosome and two plasmids from strain S4C11. The analysis of the genes encoded by the genome contributed to the characterization of the strain, detecting genes related to the biocontrol effect detected in the experimental trials