Natural complementary feeds in gestating and lactating sows: effects on performance and metabolic profile

Gestating and lactating sows were fed natural complementary feed with the aim to improve performance and metabolic profil

Accampamenti di cacciatori preistorici a Isernia La Pineta

Il giacimento paleolitico di Isernia La Pinet

Effect of two sous-vide cooking methods on physicochemical characteristics of Longissimus thoracis muscle from pigs fed with or without extruded linseed

Meat is recognised as a highly nutritive food. With cooking, the meat enhances its nutritional value and becomes more digestible. However, high cooking temperatures lead to several chemical modifications in meat. Therefore, there is an increasing interest in sous-vide cooking. The aim of this research was to study the influence of two sous-vide cooking methods on physicochemical characteristics of Longissimus thoracis (LT) muscle from 24 pigs fed with two different diets: control group (C) had a basal barley/ soybean diet; in the linseed group (L), 5% of extruded linseed replaced the same amount of barley. At 24 h post mortem, LT muscles were sliced, vacuum sealed and stored at −18 °C until analysis. Samples were cooked in water bath at two different combinations of temperature and time: ‘A’ 80 °C of the bath water as long as the core temperature of the pork reached 70 °C; ‘B’ 60 °C for 15 h. After the cooking process, the samples were kept under refrigeration (2 °C) for 24 h. The day after, cooking loss, colour, pH, microbial growth and tenderness were determined. Microbial growth was analysed also in the raw meat. Statistical analysis was performed by means of ANOVA, using the GLM procedure of SAS. Dietary treatment (C vs. L) and cooking condition (A vs. B) were used as independent variables. Dietary treatments did not produce significant differences in pH, colour, cooking loss and tenderness. Colour parameters were affected by cooking method: a* values of the internal part of the sample and b* values of the external part were higher for the samples cooked at 60 °C (a* 4.74 vs. 3.97 for B and A, respectively, p<.05; b* 17.79 vs. 15.84, p<.01). The A cooking method led to higher (p<.01) shear force values (5.03 vs. 3.30 kg). The microbial load in the raw meat was significantly different (p<.05) between dietary treatments: C group showed higher total viable count (4.56 vs. 4.14 log10) and Enterobacteriaceae (2.65 vs. 1.94 log10) respect to L group. Low microbial growth was detected for both cooking methods. Total viable count was 0.50 log10 for A cooking method and 0.64 log10 for B, without significant differences among them. No Enterobacteriaceae growth was detected. Also, no differences were found for pH and cooking loss between A and B. Both cooking methods generated a meat safe from contamination. The B method: low temperature for long time also, generated tender meat

CHARACTERISTICS OF LIPIDS FROM IMMUNOCASTRATED MEDIUM-HEAVY PIGS FED EITHER A RESTRICTED DIET OR AD LIBITUM

We studied the feeding level-related variations in lipid characteristics in the adipose tissues of pigs. The lipid content, fatty acid profile, oxidative stability, iodine value, thrombogenic and atherogenic indices were determined in individual samples from 24 immunocastrated males (Duroc x Large White), fed either restricted or ad libitum. In backfat, feed restriction increased the polyunsaturated fatty acid proportion and iodine value and lowered the thrombogenic and atherogenic indices. Intramuscular lipid content was reduced by restriction, which did not affect either the fatty acid composition or the oxidative stability in both raw and cooked muscle. Feed restriction improved the nutritional quality of lipids without impairing their technological attributes

Petroarcheometric Analysis on Obsidian Artefacts Found Within Some Neolithic – Eneolithic Period Caves of Southern Italy

AbstractIn the last twenty years, obsidian artefacts have been found in important and often extensive karst cavities in Southern Italy: three located in Calabria (Grotta della Monaca, and Grotta del Tesauro, in Sant'Agata di Esaro, Cosenza; Grotta Pietra Sant'Angelo in San Lorenzo Bellizzi, Cosenza), one in Puglia (Grotta di Santa Barbara in Polignano a Mare, Bari) and another in Campania (Grotta di Polla, Salerno). All these sites, that have returned a total of 151 obsidian tools, were connected to human frequentation of the underground environments that occurred during the Holocene, which can be precisely located in the vast period between the Neolithic and the Eneolithic (6th–4th millennium BC). They are mainly blades and bladelets, but also burins together with scrapers and cores, generally of small dimensions. SEM-EDS and WD-XRF absolutely non-destructive analyses carried out on these items have shown that all samples have a source area in the obsidian outcrops of the island of Lipari (Messina, Italy). These data confirm that the Aeolian island of Lipari furnished the privileged obsidian extraction outcrops for most of the Neolithic and Eneolithic archaeological sites of Southern Italy

Effect of feeding maltodextrins and dextrose on rearing and slaughtering performance of immunocastrated male pigs.

This study aimed to verify previous research findings showing that feeding maltodextrins (M) and dextrose (D) leads to a reduction of voluntary feed intake in the Italian heavy pig. This may be interesting for immunocastrated pigs fed ad libitum (ad lib.), whose feed intake skyrockets after the 2nd vaccination, causing too fatty carcasses at slaughtering. Thirty-six male pigs (Italian Duroc x Italian Large White crossbred) received a double immunocastrating injection at 90 and 162 days of age. At 120 days, weighing 51.84+4.38 kg, the subjects were evenly housed in 9 boxes, fed ad lib. till the 2nd injection and then given, until slaughtering (197 days of age; 144.51±9.70 kg), one of the experimental diets: control diet, ad lib. (CL); control diet, restricted at 7.5% l.w.0.75 (CR); with MD (3.5 + 3.5%; adjusted for energy and protein), ad lib. (MD). The CR diet was introduced as the alternative choice to avoid too fatty carcasses. Compared to the restricted ones, pigs fed ad lib. (with or without MD) showed statistically higher (P<.01) ADG (1325 and 1325 vs 905 g/d), ADFI (4630 and 4637 vs 2760 g/d), feed:gain ratio (3.53 and 3.52 vs 3.11), and heavier carcasses (125.1 and 124.4 vs 113.2 kg; P<.01) with lower lean meat content (52.21 and 52.09 vs 55.83 %; P<.01). The results point out how immunocastrated pigs fed ad lib. showed similar rearing and slaughtering performance regardless of the inclusion of M and D in the diet

Community-wide outbreak of haemolytic uraemic syndrome associated with Shiga toxin 2-producing Escherichia coli O26:H11 in southern Italy, summer 2013

In summer 2013, an excess of paediatric cases of haemolytic uraemic syndrome (HUS) in a southern region of Italy prompted the investigation of a community-wide outbreak of Shiga toxin 2-producing Escherichia coli (STEC) O26:H11 infections. Case finding was based on testing patients with HUS or bloody diarrhoea for STEC infection by microbiological and serological methods. A case-control study was conducted to identify the source of the outbreak. STEC O26 infection was identified in 20 children (median age 17 months) with HUS, two of whom reported severe neurological sequelae. No cases in adults were detected. Molecular typing showed that two distinct STEC O26:H11 strains were involved. The case-control study showed an association between STEC O26 infection and consumption of dairy products from two local plants, but not with specific ready-to-eat products. E.coli O26:H11 strains lacking the stx genes were isolated from bulk milk and curd samples, but their PFGE profiles did not match those of the outbreak isolates. This outbreak supports the view that infections with Stx2-producing E. coli O26 in children have a high probability of progressing to HUS and represent an emerging public health problem in Europe