94 research outputs found
Mammary gland physiology and farm management of dairy mares and jennies
Equid milk is arousing increasing interest in consumers and researchers because of its similarity in composition to human milk. The low and different protein content makes equid milk it suitable for children with cow milk protein allergy. Both horse and milk production, in many farms, still follow a characteristic and traditional method of separating the foal from the mother to allow milking procedures. This separation lasts at least 2 to 3 h before milking, a time in which the foal remains fasting. This operation is repeated several times a day, as the equid udder has little collection capacity, and milking frequency is one of the most important parameters to increase milk production; it must be emptied often. New partial artificially suckling techniques have been developed that allow the foal to be separated from its mother for many hours without starving. Furthermore, mechanical milking has been introduced in equid milk production, although in-depth knowledge is lacking on milking parameters and how these aspects affect milk production and udder health. Moreover, in some farms, new milking parlors for Equidae have been developed, ensuring that stress is minimized and production and animal welfare are ensured. It is important to develop and apply technologies for equid milk production, evaluating potential effects on welfare, health, and milk production. This represents the broadest perspective and the greatest challenge because of the need to understand management best practices, thinking to the possibility to introduce as soon as possible automatic milking systems that could ensure a good milking frequency
Influence of gas mixture on quality and shelf life of veal calf meat
The paper investigates the effect of two different
gas mixtures on chemical, physical and
microbiological quality of veal meat packed in
modified atmosphere during chill storage.
Experimental gas atmospheres tested were
O246 (46% O2, 31% N2 and 23% CO2) and O270
(70% O2, 8% N2 and 22% CO2). Samples were
stored at 4°C for 14 days and tested at 0, 2, 4,
6, 8, 10, 12 and 14 days after packaging. The
different O2 concentration influenced many
parameters. Lower O2 concentration showed a
greater increase of a* values (P<0.01) from
the 2nd to the 8th packaging day, and a lower
increase in drip loss values, thiobarbituric
acid reactive substances and protein oxidation
(P<0.001). Total aerobic mesophilic and psychrophilic
count showed a gradual increase in
bacterial load over storage time in both the
experimental treatments. Results obtained
showed that O246 is better than O270 in calf
meat packaging because of a belated decline
of meat quality, particularly about oxidative
parameters
A Multi-Biomarker Approach in European Sea Bass Exposed to Dynamic Temperature Changes under Dietary Supplementation with Origanum vulgare Essential Oil
A feeding trial for 150 days was carried out to evaluate the cross-effects between oregano essential oil (EO) dietary supplementation and dynamic temperature change in sea bass. Under exposure to rising temperature (13–25 °C), fish were fed with a control diet (CD) and two experimental diets supplemented with 100 (D100) and 200 ppm (D200) of EO. Feed inclusion of EO promoted the activity of antioxidant enzymes in sea bass exposed to increasing temperature. Consistently with the temperature rise, TBARS concentrations increased in CD and D200 groups, whereas were almost stable in D100. Trend of blood glucose in fish fed on CD was likely affected by glycogenolysis and gluconeogenesis. Similarly, the depletion of triglycerides and cholesterol in fish fed on CD likely supported the energy cost of gluconeogenesis. On the other hand, the reduction of glucose, triglycerides, and cholesterol in D100 and D200 was mainly attributable to the hypoglycemic and hypolipidemic effects of EO. The higher levels of serum protein observed in D100 and D200 groups were also associated to a reduced thermal stress compared to CD. EO dietary supplementation may be a promising strategy to alleviate the negative effects of temperature shift on sea bass physiological and oxidative state
Effect of Heat Waves on Some Italian Brown Swiss Dairy Cows' Production Patterns
Climate change is impacting worldwide efficiency and welfare standards in livestock
production systems. Considering the sensibility to heat stress reported for different milk
production patterns in Italian Brown Swiss, this study aims to evaluate the effect of
heat waves (HWs)of different lengths on some milk production traits (fat-corrected milk,
energy-corrected milk, protein and fat yield, protein percentage, cheese production at
24 h, and cheese yield). A 10-year dataset (2009–2018), containing 202,776 test-day
records from 23,296 Brown Swiss cows, was used. The dataset was merged both with
the daily maximum temperature–humidity index (THI) recorded by weather stations and
with the daily maximum THI threshold for each trait in Italian Brown Swiss cows. The
study considered 4 different HWs according to their length: 2, 3, 4, and 5 consecutive
days before the test-day over the weighted THI threshold. Milk production traits were
determined as the difference in losses compared to those after only 1 day before the
test-day over the weighted maximum THI. All traits showed to be affected by HWs.
Particularly, protein percentage losses increased from −0.047% to −0.070% after 2
consecutive days over the daily THI threshold, reaching −0.10% to −0.14% after 5 days
(p < 0.01), showing a worsening trend with the increasing length of HWs. First parity cows
showed to be more sensitive to HWs than other parity classes, recording greater losses
after shorter HWs, compared to multiparous cows, for protein yield and, consequently,
for cheese production at 24 h. This suggests a less efficient metabolic response to heat
stress and exposure time in primiparous, compared to multiparous cows, probably due
to their incomplete growth process that overlaps milk production, making it more difficult
for them to dissipate heat. Although actions to mitigate heat stress are always needed in
livestock, this study points out that often time exposure to warm periods worsens milk
production traits in Brown Swiss cows
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
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
Effect of Red Orange and Lemon Extract-Enriched Diet in Suckling Lambs' Fecal Microbiota
Red orange and lemon extract (RLE) is an anthocyanins-rich dietary supplement that may
influence gastrointestinal bacterial community in ruminants. The aim of the present study was
to investigate the RLE effects on gut microbiota composition in lambs. Twenty-eight lambs were
randomly divided into a control group (CON; n = 14) and an anthocyanin group (ANT; n = 14) and
fed the same diet; additionally, only the ANT received 90 mg/kg live weight of RLE at day. After
lamb slaughter (40 ± 1 days), fecal samples were collected from the rectum and stored at −20 ◦C
until analysis. Analysis of fecal microbiome was carried out by metabarcoding analysis of 16S rRNA.
After reads denoising, sequences were aligned against SILVA rRNA sequence database using MALT,
and taxonomic binning was performed with MEGAN. A significant increase in Firmicutes and
Bacteroidetes and a decrease in Proteobacteria and Actinobacteria was observed in ANT compared to
CON. Moreover, an interesting increase of Lactobacillus and Bifidobacterium genera and a decrease in
Escherichia coli and Salmonella species were detected in ANT compared to CON. Results recommend
that anthocyanin supplementation in lamb diet is able to modulate positively gut microbiota and
may inhibit the growth of some potential pathogenic microorganisms
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
Dry-aged beef steaks: effect of dietary supplementation with Pinus taeda hydrolyzed lignin on sensory profile, colorimetric and oxidative stability
Flavor is one of the main factors involved in consumer meat-purchasing decision and use of natural antioxidants in animal feeding had a great appeal for consumers. The aim of this trial is to evaluate the effect of Pinus taeda hydrolyzed lignin (PTHL) feed addition on oxidative stability, volatile compounds characteristics, and sensory attributes of 35 days dry-aged beef steaks. Forty steer six months old were randomly divided into a control group (CON; n = 20) and an experimental group (PTHL; n = 20). Both groups were fed ad libitum for 120 days with the same TMR and only the PTHL group received PTHL supplement. Samples of LT muscle were removed from carcasses and dry aged for 35 days at 2 °C, 82% of humidity, and 0.4 m/s of ventilation and then analyzed. Meat of CON group showed lower yellowness (p < 0.01) and higher TBARS (p < 0.01) values. Moreover, CON meat showed higher volatile aldehydes and lower sulfur compounds (p < 0.01), with higher unpleasant odor (p < 0.05) and meaty odor (p < 0.01) score revealed by sensory assessors. PTHL inclusion in beef diet delayed the oxidative mechanisms in 35 days dry-aged steaks, resulting in an improved colorimetric, volatolomic, and sensory profile
Productive Performance and Meat Characteristics of Kids Fed a Red Orange and Lemon Extract
This study evaluates the animal performance and meat characteristics of 60 Saanen suckling kids daily fed a red orange and lemon extract (RLE), rich in anthocyanins. In our methodology, after colostrum administration, animals are randomly assigned to two treatments: Treatment group (Group RLE; n = 30) that received RLE (90 mg/kg live body weight) as oral food additive, and a control group (Group CON; n = 30) that received a standard diet. Animals are slaughtered after 40 days. The RLE administration did not influence daily weight gain, carcass measurements, or incidences (expressed as a percentage) of different anatomical regions on the whole carcass weight. On the contrary, RLE supplementation significantly improved the oxidative profile of the meat seven days after slaughtering, as demonstrated by the reduced levels of thiobarbituric acid reactive substances (TBARS; p < 0.01) and hydroperoxides (p < 0.01) in Group RLE compared to Group CON. A significant influence of RLE administration is observed on day 7 for yellowness (p < 0.01). There are also lower saturated and higher monounsaturated and polyunsaturated fatty acids concentration in Group RLE meat (p < 0.01), which also shows lower atherogenic and thrombogenic indexes (p < 0.01) compared to Group CON. The study demonstrates that the supplementation of a diet with RLE rich in anthocyanins is effective to improve the meat quality
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