The role of eggs in the diet: nutraceutical and epigenetic aspects

The use of eggs in human diet has been object of many prejudices which are not yet completely disappeared The evolution of knowledge in the field of nutrition has, partially, countered these prejudices by highlighting the biological importance of several compounds present in the eggs. The nutritional and commercial revaluation of the eggs are passed through the enrichment of the lipid fraction in ω3 polyunsaturated fatty acids (PUFA ω3) which, have shown positive effects against cardiovascular diseases and development of the central nervous system and retina. The enrichment of eggs lipid with ω3 fatty acids is carried out by the integration of feeding hens with oils rich in ω3 fatty acids such as plant or marine oils. The results showed that the accumulation of ω3 in the egg yolk lipids is strongly affected by the type of oil used as supplement and by the amounts of oils administrated to the hens

Dietary oregano (Origanum vulgare L.) aqueous extract improves oxidative stability and consumer acceptance of meat enriched with CLA and n-3 PUFA in broilers.

Abstract The effect of a dietary oregano aqueous extract on meat fatty acid profile, quality, and consumer acceptance in chickens fed a diet rich in polyunsaturated fatty acids (PUFA) was evaluated in 3 consecutive trials. For each trial, 171 day-old Ross 308 chicks were randomly divided in replicates of 19 birds each and assigned to one of 3 experimental diets: 1) basal control diet, 2) basal diet supplemented with 0.2 g/kg of oregano aqueous extract, and 3) basal diet supplemented with 150 ppm of vitamin E (as positive control). To better analyze the antioxidant activity of both oregano and vitamin E, all the experimental diets were enriched with a fatty acid supplement consisting in a mixture of PUFA at the same dose (1.16 %) in both starter and finisher feeds. Oregano supplementation positively influenced (P Results obtained in the present study allow stating that using oregano aqueous extract in diets enriched with PUFA can represent a valid solution to increase live weight of chickens, improve resistance to oxidation of meat, and positively influence consumer perception of poultry meat

Qualità nutrizionale: competitività e frodi.

Convegno: Quale evoluzione per l’olivicoltura. Macerat

Olio extravergine di oliva e grassi idrogenati nella nostra alimentazione

Convegno. Alimentazione Moderna e Salute: il ruolo del Biologo. Pistoia, 25 Ottobre (1997)

Variabili Tecnologiche nella Produzione dell’Olio di Oliva.

Convegno: “Giornate Mediterranee dell’Olio d’Oliva”. Jesi (AN

Composizione chimica degli oli vergini d’oliva e di semi e principali frodi

Convegno: Oli d’oliva e oli di semi. Problematiche emergenti. Milan

Caratteristiche e qualità lipidica della carne di maiale

Convegno: Pregi e virtù delle carni suine tracciate “ Qualità Garantita”. Senigallia (AN

Olio Extravergine di Oliva, qualità e frodi

Convegno: Buono e Salutare la forza trainante dell’extravergine. San Pietro in Lame (LE

Frantoio Aperto. Convegno “Sistema Tecnologico Altrernativo per la produzione di un olio Extra Vergini di Qualità”.

Pontedassio (IM

La Lacrima di Morro d’Alba D.O.C.: composizione e qualità

1° Convegno del Duca della Lacrima di Morro D’Alba D.O.C. Morro D’Alb