Innovative Crop Productions for Healthy Food: The Case of Chia (Salvia hispanica L.)

Chia (Salvia hispanica L.) is an ancient crop from Central America which has been recently rediscovered as a source of ω-3 and nutraceuticals in seeds. Besides traditional seed consumption, innovative uses of the plant seeds and leaves have been proposed based on the high protein content and the production of mucilage which lends itself to a range of applications. This chapter reviews research on the plant’s genetics and breeding, quality, and uses. Agronomic studies which have only recently started worldwide are also presented along with results from case studies in Basilicata

A922 Sequential measurement of 1 hour creatinine clearance (1-CRCL) in critically ill patients at risk of acute kidney injury (AKI)

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Meat quality characteristics in local population of rabbit reared with organic system

Aim of the research was to test the effect of different housing systems, organic and intensive, on meat quality of a rabbit local breed/population, characterized by low growing and choosen for organic production. 60 rabbits of the local breed/populations rabbits were housed in colony cages, at open air (Group A) with organic system, according to an official organism of certification (states the esclusive use of breeds or local strains). 60 rabbits of the local breed/populations (Group B) and 60 of hybrids (Group C) were housed in colony cages with conventional system. The rabbits were ad libitum fed with the organic diet (alfa-alfa hay and pellet). 90 animals were slaughtered at the same weight (2400 g) but at different ages (local rabbits: 102 days; hybrids: 90 days). On 75 samples of Longissimus Dorsi (LD) were measured pH, colour and WHC and on 12 samples of LD were analyzed nutritional value, fatty acids and lipid oxidation. The genotype, reared with organic system, showed different physical meat properties from the other groups, in relationship with the lower muscular acidification and higher value of WHC than Group B and C (pHu: 5.79 vs 5.59 and 5,63, WHC: 52.3 vs 47.8 and 47.9, P<0.05). The muscles of Group A showed the lower reflectance than the others (L*:54.4 vs 59.1 vs 63.4, P<0.05). The rabbit population reared with organic and conventional system showed more red meat in relationship with the higher redness than hybrids (a*: 3.9 and 3.3 vs 1.9, respectively, P<0.05). Colour surface measurement led to differences in Chroma and Hue (C:5.51 and 5.09 vs 3.4 and H:38.3 vs 48.6 vs 57.7 for Group A, B and C respectively, P<0.05). In Group A the higher pH value, in relationship with a higher oxidative metabolism and myoglobin level, probably due to the genotype and physical activity for a greater reactivity to stimuli of environment, produced a higher redness and degree of saturation (C) and meat appeared more dark (H). The same genotype, reared with conventional system, showed more dark meat (H) than that of hybrids, probably in relationship the concentration of myoglobin and type of fibres which could characterize the population

Meat quality characteristics in local population of rabbit reared with organic system

Aim of the research was to test the effect of different housing systems, organic and intensive, on meat quality of a rabbit local breed/population, characterized by low growing and choosen for organic production. 60 rabbits of the local breed/populations rabbits were housed in colony cages, at open air (Group A) with organic system, according to an official organism of certification (states the esclusive use of breeds or local strains). 60 rabbits of the local breed/populations (Group B) and 60 of hybrids (Group C) were housed in colony cages with conventional system. The rabbits were ad libitum fed with the organic diet (alfa-alfa hay and pellet). 90 animals were slaughtered at the same weight (2400 g) but at different ages (local rabbits: 102 days; hybrids: 90 days). On 75 samples of Longissimus Dorsi (LD) were measured pH, colour and WHC and on 12 samples of LD were analyzed nutritional value, fatty acids and lipid oxidation. The genotype, reared with organic system, showed different physical meat properties from the other groups, in relationship with the lower muscular acidification and higher value of WHC than Group B and C (pHu: 5.79 vs 5.59 and 5,63, WHC: 52.3 vs 47.8 and 47.9, P<0.05). The muscles of Group A showed the lower reflectance than the others (L*:54.4 vs 59.1 vs 63.4, P<0.05). The rabbit population reared with organic and conventional system showed more red meat in relationship with the higher redness than hybrids (a*: 3.9 and 3.3 vs 1.9, respectively, P<0.05). Colour surface measurement led to differences in Chroma and Hue (C:5.51 and 5.09 vs 3.4 and H:38.3 vs 48.6 vs 57.7 for Group A, B and C respectively, P<0.05). In Group A the higher pH value, in relationship with a higher oxidative metabolism and myoglobin level, probably due to the genotype and physical activity for a greater reactivity to stimuli of environment, produced a higher redness and degree of saturation (C) and meat appeared more dark (H). The same genotype, reared with conventional system, showed more dark meat (H) than that of hybrids, probably in relationship the concentration of myoglobin and type of fibres which could characterize the population

Accumulation patterns of some seed oil components from wild sources of Turkey

Accumulation profiles of fatty acids and a-tocopherol were analysed at three ripening stages in the seed oils of Primula and Echium species. Total seed oils were increased considerably with maturation, while a-tocopherol contents decreased in both species. Increased levels of ALA and oleic acid, and decrease in linoleic and palmitic acids at late ripening stages of Primula sibthorpii, and slightly fluctuations of all examined fatty acids in Echium italicum were observed. Considerable amounts of a-tocopherol (27.4?mg/100?g), linoleic acid (42.76%) and ALA (25.46%) and GLA (4.11%) were detected in Ribes alpinum. Typical accumulation patterns of the examined parameters may be useful for species characterisation and biochemical monitoring of seed development in natural conditions