Determinants in the on-line distribution of digital content: an exploratory analysis

This article shows the phases – and discusses the results – of an empirical analysis addressing the legal business models that are adopted online to distribute digital content

Effects of Anthocyanin Supplementation and Ageing Time on the Volatile Organic Compounds and Sensory Attributes of Meat from Goat Kids

The aim of this study was to assess the effects of dietary anthocyanin addition on volatile compounds of meat from goat kids during ageing. For this work, 60 male and female kids were divided into two groups: red orange and lemon extract (RLE group; n = 30), which received an RLE extract (90 mg/kg of live weight); and control (CON group; n = 30). The phytoextract in dry powder form was rich in bioflavonoids such as flavanones (about 16%) and anthocyanins (about 3%). After slaughtering, the longissimus thoracis et lumborum muscle was aged at 4◦C. The volatile organic compound (VOC) and sensorial analyses were carried out at 1, 3 and 7 days. A total of 10 chemical families were identified during the ageing process. Aldehydes were the most abundant VOC, followed by ketones and alcohols. Their contents increased during the process, showing after 7 days of ageing mean values of 20,498, 2193 and 1879 ng/g of meat, respectively. Regarding dietary effects, carboxylic acids, hydrocarbons and thiols presented significant differences between treatments, with higher carboxylic acid contents observed in RLE samples (437 vs. 467 ng/g of meat for CON and RLE batches, respectively; p < 0.05). On the contrary, hydrocarbons (436 vs. 254 ng/g of meat for CON and RLE batches, respectively) and thiols (160 vs. 103 ng/g of meat for CON and RLE batches, respectively) displayed significantly (p < 0.01) higher amounts in CON compared to the RLE group. Regarding ageing time, the tenderness, juiciness, odour and overall assessment parameters showed significantly higher scores at the end of the whole process (p < 0.05). On the other hand, only odour displayed significant differences between treatments, reaching higher scores in CON samples (p < 0.05). Therefore, ageing time improved the sensorial properties (tenderness, juiciness, odour and overall assessment) and the VOC content, whereas the inclusion of anthocyanins in the kids’ diet did not have a great impact on the properties of aged meat

Red Beetroot. A Potential Source of Natural Additives for the Meat Industry

Currently, the food industry is looking for alternatives to synthetic additives in processed food products, so research investigating new sources of compounds with high biological activity is worthwhile and becoming more common. There are many dierent types of vegetables that contain bioactive compounds, and additional features of some vegetables include uses as natural colorants and antioxidants. In this sense, and due to the special composition of beetroot, the use of this vegetable allows for the extraction of a large number of compounds with special interest to the meat industry. This includes colorants (betalains), antioxidants (betalains and phenolic compounds), and preservatives (nitrates), which can be applied for the reformulation of meat products, thus limiting the number and quantity of synthetic additives added to these foods and, at the same time, increase their shelf-life. Despite all these benefits, the application of beetroot or its products (extracts, juice, powder, etc.) in the meat industry is very limited, and the body of available research on beetroot as an ingredient is scarce. Therefore, in this review, the main biologically active compounds present in beetroot, the implications and benefits that their consumption has for human health, as well as studies investigating the use beetroot in the reformulation of meat and meat products are presented in a comprehensible manner

Effect of increasing dietary aminoacid concentration in late gestation on body condition and reproductive performance of hyperprolific sows

A total of 62 highly prolific Danbred sows was used to evaluate the implications of increasing dietary amino acid (AA) concentration during late gestation (from day 77 to 107 of pregnancy) on body condition and reproductive performances. Sows were assigned to one of the two treatments (n = 31, with similar number of sows in the second-, third-and fourth-cycle); control diet (containing 6 g of standardized ileal digestible lysine-SID Lys-)/kg) and high AA level (containing 10 g SID Lys/kg and following the ideal protein concept for the remaining essential AA). On day 108 of pregnancy, animals were moved to the farrowing-lactating facilities where they spent until weaning receiving a common standard lactation diet. After farrowing, litters were standardized to 13 piglets each. At 107 d of gestation, backfat depth was thicker in sows fed high AA concentration than in those fed control diet (p 0.05). Additionally, at farrowing, the litter size (p = 0.043) and weight (p = 0.017) were higher in sows fed high AA level. It can be concluded that the increase in the AA content in the feed during the last month of gestation could improve the body condition of the sows and their performance results

Buffalo Milk as a Source of Probiotic Functional Products

In the past two decades, consumption of food has been accruing due to its health claims which include gastrointestinal health, improved immunity, and well‐being. Currently, the dairy industry is the sector where probiotics are most widely used, especially in fermented milk, cheese, yoghurt, butter, and dairy beverages. Although, it is still necessary to face many challenges regarding their stability and functionality in food. Considering the increasing demand for healthy products, it is necessary to develop strategies that aim to increase the consumption of functional foods in order to meet probiotic usefulness criteria and the consumer market. This review aimed to promote the utilization of buffalo milk considering its probiotic effects as a functional food and natural remedy to various ailments, emphasizing the potential of innovation and the importance of milk‐based products as health promoters. The intake of probiotics plays an important role in modulating the health of the host, as a result of a balanced intestinal microbiota, reducing the risk of development of various diseases such as cancer, colitis, lactose intolerance, heart diseases, and obesity, among other disorders. However, further studies should be carried out to deepen the knowledge on the relationship between raw buffalo milk, its dairy products microbiota and consumer’s health beneficial effects, as well as to implement a strategy to increase the variety and availability of its products as a functional food in the market

Responses to different feeding levels during the first month post-insemination in highly prolific multiparous sows

Aim of study: To evaluate the impact of the feed level during the first month of gestation on body weight evolution, backfat and loin muscle depths and reproductive performances in highly prolific sows.Area of study: Galicia (Northwestern Spain).Material and methods: Thirty-six Danbred sows were assigned to three experimental groups (n=12) receiving, from day 1 to 30 of pregnancy, 2.5, 3.0 or 3.5 kg/d of a standard diet (8.83 MJ net energy and 138.5 g crude protein/kg). In each group, the number of sows in the second-, third- and fourth-cycle was the same. All animals received, of the same diet, 2.5 kg/d from day 31 to 90 and 3.0 kg/d from day 91 to 107. Seven days prior the parturition, sows were moved to the farrowing-lactating facilities where spent until weaning receiving a common standard lactation diet. At 24 h post-farrowing, litters were standardized to 13 piglets each by cross-fostering.Main results: The optimal feeding level during the first 30 days of gestation was 3.0 kg/d because a lower amount penalized their body weight gain and a higher amount did not improve their fatty reserves. It is worth considering that the increase from 2.5 to 3.5 kg/d generated advantages at birth (higher and more homogenous piglet weights) but also handicaps (lower litter size). The effects were similar irrespective of the cycle number.Research highlights: Different feeding levels during the early pregnancy were tested because it is a critical period. Suppling 3.0 kg/d carried out the best productive and reproductive implications

Seasonal variations of carcass characteristics, meat quality and nutrition value in iberian wild red deer

Aim of study: The effects of hunting season (autumn vs. winter) on carcass characteristics and meat quality of Iberian wild red deer were assessed. Area of study: A total of 100 males of wild red deer of Iberian genetic line (Cervus elaphus) were hunted on Ciudad Real (south central Spain). Material and methods: Yields for shoulder (with bone), neck, backbone, loin, tenderloin, leg (with bone), short plate and flank were determined. In addition, samples of Longissimus thoracis et lumborum and Rectus abdominis muscles were collected. Then, pH48, colour measurements, chemical composition, cooking loss, Warner Bratzler shear blade, fatty acid and amino acid profiles and mineral content were analyzed. Main results: Deer hunted in autumn (n=50) had higher (p<0.01) yields of shoulder, backbone and short plate and higher contents of intramuscular fat (IMF), cholesterol and K, Fe and Mn but lower (p<0.001) pH48 and Na, Mg, Zn and Cu contents than deer hunted in winter (n=50). Shear force tended (p=0.05) to be lower for meat collected in autumn than for meat collected in winter. However, loin yield was 59.2% higher (p<0.001) for winter than for autumn carcasses. Deer hunted in winter had higher α-linoleic acid (p<0.05) and long chain n-3 polyunsaturated (p<0.001) percentages than deer hunted in autumn Research highlights: Autumn hunting is recommended to obtain carcasses with higher yields of shoulder, backbone and short plate and meat with higher IMF. Conversely, winter hunting is advisable for higher loin yield and for a profile richer in polyunsaturated fatty acids

meat quality of commercial chickens reared in different production systems industrial range and organic

AbstractMeat is an important part of the human diet since it provides several nutrients. However, the amount of these nutrients can differ according to several factors. With this in mind, the present research was designed with the main objective of evaluating the effect of production system of broiler chickens (industrial, range and organic) on meat quality. The physicochemical, chemical and nutritional characteristics were determined in breast and drumstick meat. The organic chickens presented the lowest amounts of fat and cholesterol and the highest amounts of protein. The colour was also influenced by the production system, where organic and range chickens had the highest values of redness in both cuts (breast and drumstick). In addition, the content of essential fatty acids (C18:2n-6 and C18:3n-3) and other fatty acids with high biological importance, such as eicosapentanoic acid (EPA; C20:5n-3), docosapentanoic acid (DPA; C22:5n-3) and docosahexanoic acid (DHA; C22:6n-3) were higher in organic samples compared to industrial or range chickens. The amino acids content did not vary with the production system. With regard to mineral contents, organic chickens had the highest values of iron in drumstick and significantly lower values of magnesium in both cuts than industrial chickens. On the whole, the meat of the organic chickens showed better nutritional characteristics than those produced in range or industrial conditions

Il potere deterrente dei sistemi sanzionatori comunitario e nazionale e le riduzioni delle sanzioni antitrust, in Concorrenza e Mercato

Nell'articolo si analizzano e commentano le sanzioni inflitte dall'autorità garante della concorrenza e dalla commissione europea, confrontandole con quelle comminate dagli organi di controllo giurisdizionale