546 Meat quality of Suffolk and Bergamasca lambs slaughtered at 90 days of age

Twenty lambs, 10 Suffolk (S) e 10 Bergamasca (B) born from single (SI) and twin type of birth (TW), were employed. Lambs fed the same diet. Chemical-physical analysis were performed on raw Longissimus lumborum (LL). B showed the lowest cooked loss on cooked LL, the highest value of a* and b* on raw meat. As regard fatty acid composition, LL of B showed the highest saturated fatty acids and the lowest value of polyunsaturated acids. Twin subjects showed raw meat with the lowest value of ether extract and with a healthy fatty acid composition

Effects of THI changes on milk production and composition of three dairy cattle farms in Mugello from 2010 to 2018: a preliminary study

Submitted 2020-07-03 | Accepted 2020-09-09 | Available 2020-12-01https://doi.org/10.15414/afz.2020.23.mi-fpap.167-173Global warming is already affecting several areas and a further increase of 1.5°C is expected by 2050. Dairy cattle are particularly sensitive to high temperature. So, the aim of this study was to examine the effect of temperature-humidity index (THI) on milk traits, considering changes of climatic parameters in the different seasons from 2010 to 2018. The study was conducted in 3 farms located in a hilly-mountainous area of Tuscany, the Mugello, situated from 220 to 450 m above sea level. Data on average daily milk yield and composition were monthly collected in the 3 farms from 2010 to 2018, while climatic parameters were recorded by a climatic station located in the area of the farms. As regards the climatic parameters, no significant variations have been observed in the last decade. The THI calculated thanks to the recording of temperature and humidity of the weather station, during the warmest months, was high enough to cause heat stress. The milk quality traits declined when THI increased. In conclusion, there was not any evidence that global warming has been affecting Mugello, but, despite its altitude, high THI usually reached during spring and summer seasons are already high enough to cause heat stress and a further increase could worsen farm productivity.Keywords: climate change, milk quality, heat stress, dairy cowReferencesAmamou, H. et al. (2019). Thermotolerance indicators related to production and physiological responses to heat stress of Holstein cows. Journal of Thermal Biology, 82, 90–98. https://doi.org/10.1016/j.jtherbio.2019.03.016André, G. et al. (2011). Quantifying the effect of heat stress on daily milk yield and monitoring dynamic changes using an adaptive dynamic model. Journal of Dairy Science, 94(9), 4502–4513. https://doi.org/10.3168/jds.2010-4139Bartolini, G. et al. (2012). Mediterranean warming is especially due to summer season. Theoretical and Applied Climatology, 107, 279–295. https://doi.org/10.1007/s00704-011-0481-1Baumgard, L. H. and Rhoads, R. P. (2007). The effects of hyperthermia on nutrient partitioning. In: Proceedings of Cornell Nutrition Conference, Ithaca, New York, 93–104.Bertocchi, L. et al. (2014). Seasonal variations in the composition of Holstein cow’s milk and temperature-humidity index relationship. Animal, 8(4), 667–674. https://doi.org/10.1017/S1751731114000032Bohmanova, J., Misztal, I. and Cole, J. B. (2007). Temperature-humidity indices as indicators of milk production losses due to heat stress. Journal of Dairy Science, 90(4), 1947–1956. https://doi.org/10.3168/jds.2006-513Bouraoui, R. et al. (2002). The relationship of temperature-humidity index with milk production of dairy cows in a Mediterranean climate. Animal Research, 51(6), 479–491. https://doi.org/10.1051/animres:2002036Das, R. et al. (2016). Impact of heat stress on health and performance of dairy animals: A review. Veterinary World, 9(3), 260–268. https://doi.org/10.14202/vetworld.2016.260-268Fabris, T. F. et al. (2019). Effect of heat stress during early, late, and entire dry period on dairy cattle. Journal of Dairy Science, 102(6), 5647–5656. https://doi.org/10.3168/jds.2018-15721Gauly, M. and Ammer, S. (2020). Review: Challenges for dairy cow production systems arising from climate changes. Animal, 14(S1), S196–S203. https://doi.org/10.1017/S1751731119003239Hossein-Zadeh, N. G., Mohit, A. and Azad, N. (2013). Effect of temperature-humidity index on productive and reproductive performances of Iranian Holstein cows. Iranian Journal of Veterinary Research 14(2), 106-112. https://dx.doi.org/10.22099/ijvr.2013.1583Herbut, P., Angrecka, S. and Godyń, D. (2018). Effect of the duration of high air temperature on cow’s milking performance in moderate climate conditions. Annals of Animal Science, 18(1), 195–207. https://doi.org/10.1515/aoas-2017-0017Javed, K. et al. (2004). Environmental factors affecting milk yield in Friesian cows in Punjab, Pakistan. Pakistan Veterinary Journal, 24, 4-7.Polsky, L. and von Keyserlingk, M. A. G. (2017). Invited review: Effects of heat stress on dairy cattle welfare. Journal of Dairy Science, 100(11), 8645–8657. https://doi.org/10.3168/jds.2017-12651Renaudeau, D. et al. (2012). Adaptation to hot climate and strategies to alleviate heat stress in livestock production. Animal, 6(5), 707–728. https://doi.org/10.1017/S1751731111002448Rhoads, M. L. et al. (2009). Effects of heat stress and plane of nutrition on lactating Holstein cows: I. Production, metabolism, and aspects of circulating somatotropin. Journal of Dairy Science, 92(5), 1986–1997. https://doi.org/10.3168/jds.2008-1641Rojas-Downing, M. M. et al. (2017). Climate change and livestock: Impacts, adaptation, and mitigation. Climate Risk Management, 16, 145–163. https://doi.org/10.1016/j.crm.2017.02.001Silanikove, N. and Koluman, D. N. (2015). Impact of climate change on the dairy industry in temperate zones: Predications on the overall negative impact and on the positive role of dairy goats in adaptation to earth warming. Small Ruminant Research, 123(1), 27–34. https://doi.org/10.1016/j.smallrumres.2014.11.005Spiers, D. E., et al. (2004). Use of physiological parameters to predict milk yield and feed intake in heat-stressed dairy cows. Journal of Thermal Biology, 29(7-8 SPEC. ISS.), 759–764. https://doi.org/10.1016/j.jtherbio.2004.08.051Thornton, P. K. et al. (2009). The impacts of climate change on livestock and livestock systems in developing countries: A review of what we know and what we need to know. Agricultural Systems, 101(3), 113–127. https://doi.org/10.1016/j.agsy.2009.05.002Zampieri, M. et al. (2016). Global assessment of heat wave magnitudes from 1901 to 2010 and implications for the river discharge of the Alps. Science of the Total Environment, 571, 1330–1339. https://doi.org/10.1016/j.scitotenv.2016.07.008

Effect of two rearing systems on quality of Cinta Senese sausages

Submitted 2020-07-02 | Accepted 2020-09-04 | Available 2020-12-01https://doi.org/10.15414/afz.2020.23.mi-fpap.124-131Meat and fat of 24 Cinta Senese pigs were used to produce frankfurter-type sausages. The animals were raised in two rearing systems: i) fenced area with concentrate as exclusive feed (C, n=12) and ii) wood/pasture fenced area and grazing on natural available resources (acorn and herbaceous pasture) (P, n=12). Physicochemical characteristics, fatty acid composition and sensory attributes of the frankfurter-type sausages were assessed. Both sausages from C and P groups showed high fat content (> 23%) likely due to the high level of intramuscular fat of Cinta Senese meat. Frankfurter-type sausages obtained from P group had higher percentage of monounsaturated fatty acids and lower percentage of saturated fatty acids than the C group, probably due to the availability of grazing resources during the fattening period. However, in both types of sausages, the polyunsaturated to saturated fatty acids ratio was higher than the recommended lower limit of 0.40. Regarding the physical traits, differences between groups were found for the colour traits: P frankfurter-type sausages had lower lightness and higher redness and yellowness than C frankfurter-type sausages, likely due to the physical exercise associated to grazing activity of P animals. Texture parameters did not differ between groups for hardness and cohesiveness, whereas chewiness and springiness were higher in C than P samples. Feeding systems changed the perception of some sensorial properties, in particular taste and odour. Overall, Cinta Senese frankfurter-type sausages could represent an innovative product for local farms, allowing, in addition, the use of second-choice meat portions, once acquitted some improvements in the recipes.Keywords: frankfurter-type sausage, extensive farming, pasture, meat quality, pigReferencesAlirezalu, K. et al. (2019). Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage. Food Research International, 120, 839–850. https://doi.org/10.1016/j.foodres.2018.11.048Andrés, A. I. et al. (2001). Oxid stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre. Meat Science, 59, 39–47. https://doi.org/10.1016/s0309-1740(01)00050-xAOAC. (2019). Official methods of analysis. 21th ed., Association of Official Analytical Chemists, Washington, DC, USA.Ayo, J. et al. (2007). Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters. Meat Science, 77(2), 173–181. https://doi.org/10.1016/j.meatsci.2007.02.026Cavestany, M. et al. (1994). Incorporation of sardine surimi in bologna sausage containing different fat levels. Meat Science, 38, 27–37. https://doi.org/10.1016/0309-1740(94)90093-0Daza, A. et al. (2009). Physical activity-induced alterations on tissue lipid composition and lipid metabolism in fattening pigs. Meat Science, 81, 641–646. https://doi.org/10.1016/j.meatsci.2008.11.001Dominguez, R. et al. (2017). Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage. Journal of Food Science and Technology, 54, 26–37. https://doi.org/10.1007/s13197-016-2405-7Estévez, M. et al. (2006). Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of frankfurters. Meat Science, 72, 356–364. https://doi.org/10.1016/j.meatsci.2005.08.003Folch, J. et al. (1957). A simple method for the isolation and purification of total lipides from animal tissues. The Journal of Biological Chemistry, 226, 497–509.Font-i-Furnols, M. and Guerrero, L. (2014). Consumer preference, behaviour and perception about meat and meat products: An overview. Meat Science, 98, 361–371. https://doi.org/10.1016/j.meatsci.2014.06.025Franci, O. et al. (2007). Performance of Cinta Senese pigs and their crosses with Large White 2. Physical, chemical and technological traits of Tuscan dry-cured ham. Meat Science, 76(4), 597–603. https://doi.org/10.1016/j.meatsci.2007.01.020Monteiro, G. M. et al. (2017). Partial substitution of pork fat with canola oil in Toscana sausage. Innovative Food Science and Emerging Technologies, 44, 2–8. https://doi.org/10.1016/j.ifset.2017.07.013Nilzén, V. et al. (2001). Free range rearing of pigs with access to pasture grazing – effect on fatty acid composition and lipid oxidation products. Meat Science, 58, 267–275. https://doi.org/10.1016/s0309-1740(00)00164-9Okuyama, H. and Ikemoto, A. (1999). Needs to modify the fatty acids composition of meat for human health. In: the Proccedings of the 45th ICoMST, Yokohama, Japan. Vol. II, 638–640.Parrini, S. et al. (2020). Effect of replacement of synthetic vs. Natural curing agents on quality characteristics of Cinta Senese frankfurter-type sausage. Animals, 10, 14. https://doi.org/10.3390/ani10010014Pugliese, C. et al. (2005). Performance of Cinta Senese pigs reared outdoors and indoors. 1. Meat and subcutaneous fat characteristics. Meat Science, 69, 459–464. https://doi.org/10.1016/j.meatsci.2004.09.001Pugliese, C. et al. (2009). Effect of pasture in oak and chestnut groves on chemical and sensorial traits of cured lard of Cinta Senese pigs. Italian Journal of Animal Science, 8(2), 131–142. https://doi.org/10.4081/ijas.2009.131Pugliese, C. and Sirtori, F. (2012). Quality of meat and meat products produced from southern European pig breeds. Meat Science, 90(3), 511–518. https://doi.org/10.1016/j.meatsci.2011.09.019Pugliese, C. et al. (2013). Quality of fresh and seasoned fat of Cinta Senese pigs as affected by fattening with chestnut. Meat Science, 93(1), 92–97. https://doi.org/10.1016/j.meatsci.2012.08.006Ranucci, D. et al. (2018). Frankfurters made with pork meat, emmer wheat (Triticum dicoccum Schübler) and almonds nut (Prunus dulcis Mill.): evaluation during storage of a novel food from an ancient recipe. Meat Science, 145, 440–446. https://doi.org/10.1016/j.meatsci.2018.07.028SAS. (2007). SAS/STAT® 9.3 User’s Guide. SAS Institute Inc, Cary, NC.Sirtori, F. et al. (2011). Effect of sire breed and rearing system on growth, carcass composition and meat traits of Cinta Senese crossbred pigs. Italian Journal of Animal Science, 10(47), 188-194. https://doi.org/10.4081/ijas.2011.e47Sirtori, F. et al. (2014). Effect of dietary protein level on carcass traits and meat properties of Cinta Senese pigs. Animal, 8(12), 1987–1995. https://doi.org/10.1017/S1751731114002006Sousa, S. C. et al. (2017). Quality parameters of frankfurter-type sausages with partial replacement of fat by hydrolyzed collagen. LWT -Food Science and Technology, 76, 320-325. https://doi.org/10.1016/j.lwt.2016.06.034Stanley, R. E. et al. (2017). Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage patties. Meat Science, 133, 36–42. https://doi.org/10.1016/j.meatsci.2017.05.021Wood, J. D. et al. (2004). Effects of fatty acids on meat quality: A review. Meat Science, 66, 21–32. https://doi.org/10.1016/S0309-1740(03)00022-