Survey on conjugated linoleic acid (CLA) content and fatty acid composition of Grana Padano cheese produced in different seasons and areas

A study was carried out to determine the content of conjugated linoleic acid (CLA) and fatty acid composition of Grana Padano P.D.O. (Protected Designation of Origin) Italian cheese. Samples were obtained from spring and summer cow’s milk in different areas of Grana Padano production district and from all present dairies. In particular, 253 samples of lowland-hill Grana Padano (LH-GP) were analysed: 137 produced from spring milk, and 116 from summer milk. Forty-three mountain Grana Padano (M-GP) samples were also analysed: 25 obtained from spring milk, and 18 from summer milk. The results were subjected to statistical analysis; a factorial arrangement was used, and the fixed effects in the model included season, the manufacturing area of the Grana Padano cheese, and the first order interaction (season x area). Further, cheese β-carotene concentration was measured in a representative number of summer samples (32), selected according to the CLA level (9 with CLA concentration 7 mg/g total fat), in order to investigate the correlation between CLA content and β-carotene concentration. M-GP had higher levels of CLA, vaccenic (TVA) and α-linolenic (LNA) acid than LH-GP. CLA concentrations increased from spring to summer both in M-GP and LH-GP. This rise was greater in M-GP showing an effect of interaction between season and production area (P<0.001). An effect of first order interaction (P<0.001) was also seen for TVA with values increasing from spring to summer in M-GP, whereas there only was an effect of the manufacturing area on LNA. During summer, M-GP had the highest polyunsaturated fatty acids (PUFA) percentage. An increase in PUFA from spring to summer was observed only in M-GP (first order interaction, P<0.001). The saturated fatty acids (SFA) decreased from spring to summer both in LH-GP and M-GP and with major entity in M-GP (first order interaction, P<0.001). The β-carotene concentration resulted positively correlated with CLA level (r=0.92; P<0.01) in summer cheese. The present results underline the role of mountain cheese obtained from summer milk as a natural source of CLA and beneficial fatty acids for human health

Pea (Pisum sativum) and faba bean (Vicia faba L.) seeds as protein sources in growing-finishing heavy pig diets: effect on growth performance, carcass characteristics and on fresh and seasoned Parma ham quality

The effect of pea and faba bean inclusion in growing-finishing heavy pig diets was evaluated. The following iso-lysinic and iso-energetic diets offered to the pigs in three phases (40-80; 80-120; 120-160 kg) were compared: CTR, control diet with soybean meal (SBM) as protein source; RP, CTR diet where pea replaced SBM; RF, CTR diet where faba bean replaced SBM. 126 animals were randomly distributed in 3 homogeneous groups with 42 animals each (7 pens with 6 animals each per treatment). The RP and RF diets did not negatively affect the carcass characteristics both of the pigs slaughtered at the conventional weight (127.5 kg) and heavy pigs (158.5 kg). The pigs fed the RP and RF diets ate similarly to the pigs fed the CTR overall the trial but RF pigs grew better than CTR animals. The subcutaneous fat of the fresh hams destined for Parma ham production and obtained from pigs fed RP diet had a higher omega 3 fatty acid percentage. Moreover, the RP and RF diets resulted in fat with better omega 3/omega 6 ratio compared with CTR. All the fat samples had iodine numbers within the limit value (70) reported by the Production Disciplinary of Parma ham. No treatment effect was found on the analytical and sensorial characteristics of the Parma hams, except for the aged taste which was more intense in the hams obtained from pigs fed the RF diet. These results indicate that pea and faba bean may be used as an alternative to imported SBM

Vaccination of Heifers with Anaflatoxin Improves the Reduction of Aflatoxin B-1 Carry Over in Milk of Lactating Dairy Cows

It was previously reported that injection of anaflatoxin B-1 (AnAFB(1)) conjugated to keyhole limpet hemocyanin (KLH), together with Freund's adjuvant, was effective in inducing in cows a long lasting titer of anti-aflatoxin B1 (AFB(1)) antibodies (Abs), cross-reacting with other aflatoxins, which were able to hinder, proportionally to their titer, the secretion of aflatoxin M-1 (AFM(1)) into the milk of cows continuously fed with AFB(1). According to anti-AFB(1) Ab titer, 50% of the vaccinated cows were recognized as high responder animals. In an attempt to prepare a more effective formulation for vaccination of cows, it was compared the immunogenicity, in Holstein Friesian heifers, of AnAFB(1) covalently conjugated to KLH or to recombinant diphtheria toxin (CRM197) molecules, and injected together with various adjuvants. This study demonstrated that injection of AnAFB(1) conjugated to KLH and mixed with complete (priming) and incomplete Freund's adjuvant (boosters), as in the previous schedule of immunization, was the most effective regimen for inducing Ab responses against AFB(1), although pre-calving administration could increase the effectiveness of vaccination, resulting in 100% high responder animals. After one booster dose at the beginning of the milk production cycle, anti-AFB(1) Ab titers were comparable to those recorded at the end of the immunization schedule, and proved to be effective in reducing significantly AFB(1) carry over, as AFM(1), from feed to milk. Pre-calving vaccination of dairy heifers with conjugated AnAFB(1), adjuvated with complete and incomplete Freund's adjuvant, may represent the most effective tool for preventing the public health hazard constituted by milk and cheese contaminated with aflatoxins

Gluten free Maize Cookies Prepared with High-amylose Starch: In Vitro Starch Digestibility and Sensory Characteristics

In an effort to improve gluten-free (GF) cookies overall nutritional aspects, as a means of decreasing the glycemic index and increasing the resistant starch content, experimental GF maize cookies were formulated with a normal amylose GF maize flour mix (NAM) and increasing levels of high amylose maize starch flour (HAM) represented by substitution ratio of 0%, 25% and 50% on a total flour (NAM+HAM) basis. Chemical composition, in vitro starch digestibility and sensory evaluation were carried out. Dietary fibre, total starch and amylose contents increased (p<0.05) when the level of HAM increased in the recipe for GF cookies. Both resistant starch and slowly digestible starch increased (p<0.05), whereas rapidly digestible starch and available starch levels decreased (p<0.05) when the level of HAM increased in the formulation. Slower rate of starch hydrolysis (up to minus 66.0%; p<0.05) and lower predicted glycemic index (up to minus 35.0%; p<0.05) were recorded when HAM increased in the composite. No differences were reported in the sensory profile and in the overall acceptability of GF maize cookies formulated with increasing levels of HAM. Taking together, present in vitro findings suggest that the partial substitution of NAM with HAM contributed to formulate GF maize cookies with slowly digestible starch properties without affecting overall sensory attributes

Pea and faba bean seeds as protein sources in growing-finishing heavy pigs diets: effect on grown performances, carcass characteristics and on fresh ans seasoned Parma ham quality

The effect of pea and faba bean inclusion in growing-finishing heavy pig diets was evaluated. The following iso-lysinic and iso-energetic diets offered to the pigs in three phases (40-80;80-120; 120-160 kg) were compared: CTR, control diet with soybean meal (SBM) as protein source; RP, CTR diet where pea replaced SBM;RF, CTR diet where faba bean replaced SBM. 126 animals were randomly divided in 3 homogeneous groups with 42 animals each (7 pens with 6 animals each per treatment). The RP and RF diets did not negatively affect the carcass characteristics both of the pigs slaughtered at the conventional weight (127.5 kg) and heavy pigs (158.5 kg). The pigs fed the RP and RF diets ate similarly to the pigs fed the CTR overall the trial but RF pigs grew better than CTR animals. The subcutaneous fat of the fresh hams destined for Parma ham production and obtained from pigs fed RP diet had a higher omega 3 fatty acid percentage. Moreover, the RP and RF diets resulted in fat with better omega3/omega 6 ratio compared with CTR. All the fat samples had iodine numbers within the limit value (70) reported by the Production Disciplinary of Parma ham. No treatment effect was found on the analytical and sensorial characteristics of the Parma hams, except for the aged taste which was more intense in the hams obtained from pigs fed the RF diet. These results indicate that pea and faba bean may be used as an alternative to imported SBM

Average concentration of AFM₁, total excretion of AFM₁, carry over rate, and milk production traits.

<p>The values were calculated at the steady state condition (days 5, 7, 9 and 11) in groups of cows with average daily production of 28.7±6.3 kg of milk, subjected to ingestion of 102 μg AFB₁/cow/day.</p

Average AFM₁ concentration in milk.

<p>Six vaccinated (⧫) and six unvaccinated control (▴) cows were fed 102 μg of AFB₁/day from day 1 to day 11. Data are presented as mean ± SD. Within each day, differences between vaccinated and control cows are marked (**P<0.10, *P<0.05).</p