Growth performance and oxidative status in piglets supplemented with verbascoside and teupolioside

Two hundred forty piglets, half female and half barrows, 8.1 ± 1.40 kg LW, were divided into 6 experimental groups and fed ad libitum with a diet supplemented with the following levels of antioxidants: 0 (CON + = positive control added with 100 mg lincomicine/kg), 5 (LT = low teupolioside or LV = low verbascoside), 10 (HT = high teupolioside; HV = high verbascoside; LT+LV) mg/kg of diet for 56 days. Body weight and feed intake were recorded on d0, 14 and 56 of the trial. Ten piglets from each group were selected and blood collected by anterior vena cava puncture at 0, 14 and 56 d for reactive oxygen metabolite (ROMs) determination. HV showed final weight higher than the other groups (P<0.05), and oxidative stability was improved by both integrations of verbascoside. These results support the view that Verbascoside influences the growth performances and oxidative status of piglets

A sensory study on loin quality from pigs slaughtered at 120 or 160 kg liveweight

Effects of different slaughter weights (160 vs. 120 kg) on chemical, physical and sensory characteristics of pig loin were investigated. Physical and chemical traits were similar for the two typologies of weight, whereas lower values of moisture (P<0.01) and higher fat content (P<0.05) were found in heavy pork loin; furthermore increased slaughter weight resulted in redder, more yellow and intensive colour (P<0.05). A selected and trained panel carried out difference from control test showing that heavy pig loin scored higher for appearance and taste parameters (P<0.05), but lower for tenderness (P<0.05). Heavy pig loin was redder, more marbling, wetter, sweeter, and saltier and had higher metallic flavour and lower tenderness

Antioxidant supplementation in pig nutrition: effects on shelf life of longissimus dorsi muscle and consumers’ preferences for smoked cured ham.

The effects of dietary supplementation with antioxidant mixture in medium-heavy swine on oxidative status, nutritional and sensory characteristics of longissimus dorsi (LD) muscle and smoked cured ham were evaluated. Seventy-four pigs (PIC x Max Grow), were assigned to two experimental groups: control (CT) and treated supplemented with antioxidant mixture (AOX) for 45 days before slaughter. The total antiradicalic activity of blood (KRL test) and carcass dressing percentage was positively affected (P&lt;0.05) by AOX supplementation. Chemical composition of LD was not affected by dietary treatment. Oxidative stability and colour indices were significantly affected (P&lt;0.05) by dietary treatment and storage time (0, 6, 12, 15 days under modified atmosphere packs - MAP). Sensory analysis revealed that at 12 and 15 days of storage a loss of colour beside presence of off odors was higher (P&lt;0.05) in CT than AOX group. The seasoning losses of smoked cured ham tended to be lower (P=0.06) in AOX group than CT. Physical and chemical composition was not affected by dietary treatment. Sensory analysis revealed a difference between CT and AOX (P&lt;0.05) in salty and sweet taste. Furthermore, the consumer test revealed that smoked cured ham from AOX were preferred (P&lt;0.05) than CT. Dietary supplementation with antioxidant mixture improves total antioxidant status, carcass dressing percentage and smoked cured ham seasoning losses. The oxidative, colour stability and sensory parameters of LD muscle was improved in AOX groups during refrigerated storage in MAP. Antioxidant mixture positively affect the consumer preference of smoked cured ham, without affecting other quality parameters

Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in pork

Abstract The effects of dietary supplementation in pigs with plant extract (PE) from Lippia spp., titrated in verbascoside (5 mg/kg feed), from weaning to slaughter (166 days), on carcass characteristics, meat quality, collagen characteristics, oxidative stability and sensory attributes of Longissimus dorsi (LD) muscle were examined. Ten pigs per treatment were slaughter at a live weight of 109.5 ± 1.4 kg. No influence on carcass characteristics, LD meat quality parameters and collagen characteristics were observed. Dietary PE increased (

dietary biotechnological ajuga reptans extract in post weaning piglets effects on growth performance oxidative status and immune parameters

AbstractThe effect of dietary supplementation with a biotechnological extract of Ajuga reptans on growth performance, oxidative status and immune parameters was evaluated in post weaning piglets. At weaning, 120 piglets with an average live weight of 8.1±1.3 kg, were assigned to one of three experimental groups. The first group was fed a control diet (C). The second and third groups were fed the same diet supplemented with 5 mg (T1) and 10 mg (T2) of teupolioside/kg feed from a biotechnological plant extract. Growth performances were recorded and blood samples were collected at the beginning, at 14 days, and at the end of the trial (56 days). Serum biochemical parameters, oxidative status and immunoglobulin titres were determined. Average daily gain tended to be higher (P=0.057) and live weight was higher in piglets (P<0.05) fed with different amounts of plant extract (T1 and T2) than the controls. The production of reactive oxygen metabolites (ROMs) was higher (P<0.05) in the control group than in the groups receiving teupolioside (T1 and T2). Concentration of serum immunoglobulin of class G improved (P<0.001) in piglets fed the T1 and T2 diets than the controls. Overall, the results suggested that the biotechnological extract of Ajuga reptans containing teupolioside has an antioxidant and immunomodulant effect

Response of rumen microbial ecosystem to diets integrated with chestnut or quebracho tannins in dairy ewes

The aim of this study was to evaluate the response of rumen microbial ecosystem to diets integrated with chestnut or quebracho tannins in dairy ewes. The experiment was conducted as 3 X 3 Latin square design and the trial was repeated 2 times. Three fistulated ewes fed 3 diets based on chopped grass hay ad libitum administered and on 800 g / head and day of 3 experimental concentrates containing 84.5 g of soybean oil / kg of DM and 52.8 g / kg DM of bentonite (CON) or chestnut tannin extract (CHT) or quebracho tannin extract (QUE). At the end of each experimental period rumen liquor was analysed for fatty acid and microbial profiles. On the basis of the molar stoichiometric relations between rumen volatile fatty acid and CH4 production (CH4=0.45 x acetate-0.275 x propionate + 0.4 x butyrate), the CH4 emission was also predicted for each diet. A canonical correspondence analysis (CCA) was performed in order to find potential connection between microbial community, fatty acid composition of rumen liquor and potential CH4 emission, and how these connections are influenced by the different diets. DGGE bands were used as "species" data, while fatty acids and potential CH4 emission as "environmental" variables. The microbial profile was affected by the presence of tannins. The bacterial community of QUE and CHT samples of rumen liquor was positively correlated to vaccenic acid, conjugated linoleic acid and C18:2 trans-11 cis-15. Moreover, the bacterial communities as affected by CHT resulted mainly positively correlated to butyric acid, acetic acid and with potential CH4 emission. In contrast, the bacterial communities as affected by CON resulted mainly correlated positively to C18:2 cis-9 cis-12 and C18:0 production

Emotional susceptibility trait modulates insula responses and functional connectivity in flavor processing

The present study aimed at investigating the relationship between Emotional Susceptibility (ES), an aspect of the personality trait Neuroticism, and individual differences in the neural responses in anterior insula to primary sensory stimuli colored by affective valence, i.e., distasting or pleasantly tasting oral stimuli. In addition, it was studied whether intrinsic functional connectivity patterns of brain regions characterized by such differential responses could be related to ES. To this purpose 25 female participants underwent functional magnetic resonance imaging scanning, while being involved in a flavor experiment. During the experiment, flavor stimuli were administered consisting of small amounts of liquid with a different affective valence: neutral, pleasant, unpleasant. The results showed that individual differences in ES trait predicted distinct neural activity patterns to the different stimulus conditions in a region of left anterior insula that a previous meta-analysis revealed to be linked with olfacto-gustatory processing. Specifically, low ES was associated with enhanced neural responses to both pleasant and unpleasant stimuli, compared to neutral stimuli. By contrast, high ES participants showed equally strong neural responses to all types of stimuli without differentiating between the neutral and affective stimuli. Finally, during a task-free state, high ES trait appeared also to be related to decreased intrinsic functional connectivity between left anterior insula and left cerebellum. Our findings show that individual differences in ES are associated with differential anterior insula responses to primary sensory (flavor) stimuli as well as to intrinsic functional cortico-cerebellar connectivity, the latter suggesting a basis in the brain intrinsic functional architecture of the regulation of emotional experiences

livestock precision farming and the kit radicaux libres test two simple approaches to detect variation in piglets behaviour and welfare

In commercial practice, the mixing of pigs from different litters is very frequently done in order to minimise the within-pen variation in weight. Aggressive behavior can be easily observed when unknown pigs are mixed into a group. Post-mixing fighting occurs between pigs that are unfamiliar with each other and some times leads to serious injury. For the establishment of social hierarchy, aggression may occur. The aim of the study was to evaluate the response of piglets fed and not with dietary plant extract (PE) when exposed to mixing-induced stress. Behavioural and physiological indicators combined with Precision Livestock Farming (PLF) methods were used. A total of 84 female piglets (Dalland), (average live weight 5.53 ± 0.1 kg, corresponding to day 0 of experimental trial) divided into 6 pens of 14 piglets each were randomly assigned to two dietary treatments: a control diet (CON) and a diet supplemented with 5 mg/kg feed of plant extract (PE). At 37 d of the experimental trial, half the animals of two treated pens (7+7) and half the animals of two control pens (7+7) were mixed. The experimental trial lasted 59 days. Blood from piglets of each treatment was collected by anterior vena cava puncture before mixing, on day 37, and after mixing, on day 39, for assessing total blood antioxidant activity, by Kit Radicaux Libres (KRL) test and haptoglobin (HPT) and cortisol concentration as biological indicators of stress. Behaviour measurements were performed using an ethological rating scale and Precision Livestock Farming methods as indicator of qualitative behavioural assessment. Dietary treatment and mixing affected total antioxidant activity (P &lt; 0.05) of whole blood that was higher in the PE group and after mixing. A trend effect of mixing was found for cortisol and haptoglobin which were significantly (P &lt; 0.05) lower in the PE group. The rating scale and PLF showed significant variation in the abnormal animal behaviours due to mixing; continuous monitoring of pigs by PLF showed more (P &lt; 0.05) animal activity in the PE group than in CON. In this context, the behaviour measurements were demonstrated to be simple and reliable tools for evaluating pig behaviour and KRL test was an effective method for assessing antioxidant activity. </p

Free-range rearing density for male and female Milanino chickens: carcass yield and qualitative meat traits

SUMMARY The Milanino is a heavy Italian chicken breed and represents an important genetic resource for alternative production systems. In order to support its promotion in the market according to consumer expectations on healthy nutrition and animal welfare, this trial aims to study the slaughter performance and the meat quality in male and female Milanino chickens kept at different rearing density in a separate-sex free-range system. A total of 140 birds (70M:70F) were reared in outdoor pens from 75 to 235 d of life according to the following experimental groups (35 birds/group): M2) males in 2 m2/bird; F2) females in 2 m2/bird; M10) males in 10 m2/bird; F10) females in 10 m2/bird. At 235 d of age, 6 birds per group were slaughtered. Slaughter performance and meat quality were assessed. The Milanino chicken is characterized by high carcass weight and carcass yield among local chicken breeds, and a rearing density of 10 m2/bird is recommended for male birds to obtain heavier carcasses. Milanino meat appears bright and intensely colored, and it is characterized by high protein and low fat contents compared with the standard broiler meat. Total lipids of Milanino meat are characterized by a healthy fatty acid composition, corresponding to a high PUFA/SFA ratio. Milanino breast meat is a good supply of nutraceutical PUFA with a positive low n-6/n-3 PUFA ratio. The ability of the Milanino breed either to synthesize or to transfer to tissue a high quantity of PUFA relevant for human health could be a key factor for its economic valorization

Effect of Dietary Chestnut or Quebracho Tannin Supplementation on Microbial Community and Fatty Acid Profile in the Rumen of Dairy Ewes

Ruminants derived products have a prominent role in diets and economy worldwide; therefore, the capability to control the rumen microbial ecosystem, for ameliorating their quality, is of fundamental importance in the livestock sector. e aim of this study was to evaluate the e ect of dietary supplementation with chestnut and quebracho tannins on microbial community and fatty acid pro le, in the rumen uid of dairy ewes. Multivariate analysis of PCR-DGGE pro les of rumen microbial communities showed a correlation among the presence of chestnut or quebracho in the diet, the speci c Butyrivibrio group DGGE pro les, the increase in 18:3 cis9, cis12, and cis15; 18:2 cis9 and cis12; 18:2 cis9 and trans11; 18:2 trans11 and cis15; and 18:1 trans11 content, and the decrease in 18:0 concentration. Phylogenetic analysis of DGGE band sequences revealed the presence of bacteria representatives related to the genera Hungatella, Ruminococcus, and Eubacterium and unclassi ed Lachnospiraceae family members, suggesting that these taxa could be a ected by tannins presence in the diets. e results of this study showed that tannins from chestnut and quebracho can reduce the biohydrogenation of unsaturated fatty acids through changes in rumen microbial communities