Effect of production system on growth performances and meat traits of suckling Messinese goat kids

The aim of this study was to evaluate the effect of the production system on growth performances and meat quality of suckling Messinese goat kids. At birth, 102 suckling kids were divided into two homogeneous groups for sex and body weight (3.4 kg); animals of the SES group were fed exclusively with spontaneous pasture and kept in the stable during the evening; animals of the ES group were fed exclusively with spontaneous pasture, characterised by the presence of Quercus suber, and kept exclusively outdoors. From birth to weaning, kids were weighed every10 days. At slaughter, carcase yields and meat quality traits on the Longissimus dorsi muscle were studied. Data were subjected to ANOVA. ES group showed the highest final body weight (10.53 kg vs. 9.40 kg; p < .001). As regard the meat traits, ES group showed the lowest final pH (5.63 vs. 5.96; p < .001), the lowest value of Hue (46.24 vs. 62.64; p < .005) and the highest values of cooking loss (ES 25.53% vs. SES 19.60%; p < .05) and shear force (ES 5.04 kg/cm2 vs. SES 3.63 kg/cm2; p < .05). Chemical composition showed similar values in both groups. Meat fatty acid composition showed the highest values of MUFA (45.89% vs. 40.90%; p < .05) and PUFA (0.14% vs. 0.11%; p < .05) and the lowest of ω – 6/ω – 3 ratio (4.89 vs. 6.98; p < .05) and Thrombogenic Index (1.64 vs. 1.98; p < .05) in the ES group. The results confirm the favourable characteristics of goat meat and the relation between the typical production system of goats in the Nebrodi area and their performances.HIGHLIGHTS The production system did not affect the weight of kids at birth, while there were significant differences in kid's performance in relation to the breeding system. The chemical composition of the LD muscle was not affect by the production system. The production system significantly influenced the fatty acid composition of the meat. The meat quality parameters studied reflect the modern guidelines for a healthy diet recommend, that reduce the animal fat consumption, especially if rich in saturated fatty acids, and could be a tool to identify and characterise a product with Protected Designation of Origin (PDO) as 'capretto Messinese'

Supplementation of Rosemary extract in the diet of Nero Siciliano pigs: evaluation of the antioxidant properties on meat quality.

In the present study, the effect of Rosmarinus officinalis L. dietary supplementation on meat quality and oxidative stability of Nero Siciliano pigs was examined. During the growing–fattening period, 32 Nero Siciliano pigs were allotted into two treatment groups consisting of 8 replicates with 2 pigs per pen. For 90 days, the animals received a basal diet: one group (CTR) was not dietary supplemented, whereas the other group received (1 g/kg) rosemary extract (ROX). Supplementation with rosemary extract significantly improved the polyunsaturated fatty acid content of the meat, which showed higher values in the meat of the ROX group compared with the CTR group (P0.05). Color measurement performed in the present study on meat samples from the two dietary treatments showed that redness decreased (P=0.046) and hue values increased (P=0.036), indicating that a deterioration of the initial color occurred and that the rosemary extract was ineffective in preventing color deterioration. Nevertheless, the lightness, yellowness and chroma color descriptors showed similar values in relation to dietary treatment (P>0.05). Considering the nutritional value of meat as an important contributor to the overall quality, the results obtained in this study support the possibility of the dietary supplementation with R. officinalis L. extract in pigs as a functional additive in livestock feeding

Slaughtering traits and meat quality of Cinisara cattle native Italian breed

The aim of our study was to make an initial contribution to carcass traits and meat quality for typing and product certification, using sixteen male (M) and twelve female (F) Cinisara cattle, a native Italian breed. The animals were sampled in the most representative farms of the Consortium of Cinisara breed. Carcass traits of the Cinisara males showed significantly higher carcass weight and SEUROP scores in comparison to the females, while similar values were observed for fatness scores. As regards meat quality, lightness (M 44.90 vs F 43.25), redness index (M 18.03 vs F 17.86), hue angle (M 21.71 vs F 23.76), cooking losses (M 24.44% vs F 24.98%), tenderness (M 3.36 kg/cm2 vs F 3.41 kgf/cm2), protein (M 22.58% vs F 21.84%) and fat (M 1.88% vs F 2.63%) showed no significant differences between males and females. No data are available in the literature for Cinisara cattle; therefore, our results may be considered as an original set of knowledge useful for the salvage of this endangered, local, native breed

Ajwain (Trachyspermum copticum) extract in broiler diets: effect on growth performance, carcass components, plasma constituents, immunity and cecum microflora

Hypothesis is that dietary ajwain (Trachyspermum copticum L.), a phytogenic feed additive, could improve the performance of broiler chickens. On a total of 200 Ross 308 male broilers, during the 42-d growing period (starter: day 1–14; grower: day 15–28 and finisher: day 29–42), varying levels of ajwain alcoholic extract (0, 150, 350 and 450 ppm) were added to the drinking water. A control treatment containing the Virginiamycin antibiotic was also studied. Within each treatment and period, the performances were evaluated and the Economic index calculated. On day 42, two birds per pen were killed and the carcase and organ weights determined. On day 42, on two birds per pen, blood samples were collected on the farm to study the serum parameters. On birds, vaccinated against sheep red blood cells at 14 and 35 days, blood samples were collected at 21 and 42 days of age to determine total Ig, IgG and IgM antibodies and, at day 42, the spleen and bursa of Fabricius were weighed. The microflora on the caecum content was counted. Ajwain extract significantly (p < .05) influenced productive performances, blood parameters, immune parameters and gut microbiota, indicating its possible role as a substitute for antibiotics in a sustainable poultry industry

Characterization and effect of year of harvest on the nutritional properties of three varieties of white lupine (Lupinus albus L.)

BACKGROUND: Three cultivars of Lupinus albus L. (Lutteur, Lublanca and Multitalia) were assessed for proximate composition, fatty acids, alkaloids and in vitro fermentation characteristics over three harvest years. RESULTS: The chemical composition varied greatly during the three harvest years. Crude protein content ranged from 353 to 456 g kg-1 dry matter (DM), neutral detergent fiber content from 209 to 321 g kg-1 DM and lignin content from 3.0 to 63.9 g kg-1 DM. Lublanc showed the highest crude protein (417 g kg-1 DM) and lignin (35 g kg-1 DM) contents. High levels of lipids (89.9gkg-1 DM) and starch (93.3 g kg-1 DM) were found in all samples. Alkaloid content ranged from 3.63 to 165mg per 100g. Lutteur and Lublanc showed more favorable n-3/n-6 polyunsaturated fatty acid ratios (from 0.44 to 0.73) and lower values of the anti-quality factor 'erucic acid' (from 5.8 to 20.9 g kg-1) than Multitalia. Lutteur showed higher degradability (897 g kg-1), gas production (330 mL g-1 organic matter (OM)) and volatile fatty acid production (117mmolg-1 OM) than the other varieties. CONCLUSION: The present data suggest L. albus L. cv. Lutteur to be a promising crop as food thanks to its high nutritive traits and most constant yield over time

Physical characteristics of <i>Longissimus lumborum</i> muscle of "Sarda" and "Nero Siciliano" pigs reared outdoor: preliminary results

It is known that the sensory properties, i.e. smell, taste, colour, juiciness, texture and tenderness represent the principal factors able to condition drastically the choices of the consumers at the moment of purchase, therefore, they have a role of primary importance regarding the qualification of the product. The physical characteristics of the meat are influenced by different factors such as: age, sex, breed, breeding system and transport, slaughtering and ripeness; the aim of this study was to evaluate some physical characteristics of pig meat derived from two different autochthonous Italian genetic types. The trial was carried out on 30 castrated males pigs, 15 Sarda and 15 Nero Siciliano, reared outdoor respectively in the Ogliastra (Sardinia-Italy) and in the Nebrodi (Sicily-Italy) mountain area at 550±50 m above sea level. Animals fed spontaneous fruits, acorn principally, of undergrowth variable in relation to the seasons. In March 2006, at the age of 2 years and live weight of 106.4±4.2 kg for the Sarda and 107.2±3.6 kg for the Nero Siciliano, the pigs were slaughtered. At 45’ post mortem the pH1 value of each half-carcass was determined (Hanna Instrument HI 9023). After 24 hours of refrigeration at 4° C from the right half-carcass of each animal, one sample of Longissimus lumborum muscle (L2-L5) was taken and the pHu, Colour (CIEL*a*b* system; Minolta CR – 400), Cooking loss and Warner-Bratzler shear force (INSTRON 5542) analysed. Data were subjected to the statistical analysis of variance by the GLM procedure of SAS. The pH1 (Sarda 6.07 vs. Nero Siciliano 6.06; P=0.29) and pHu (Sarda 5.98 vs. Nero Siciliano 5.45; P=0.06) values indicate a bad progress of meat acidification for the Sarda pigs; this could be due to the typical extensive breeding system of these animals, therefore to the difficulties of their capture and transportation to the slaughterhouse. Significant differences were observed for the colour parameters of the meat with the lowest values of L* (Sarda 39.91 vs. Nero Siciliano 50.88; P=0.001), a* (Sarda 11.21 vs. Nero Siciliano 15.70; P=0.001), b* (Sarda 4.03 vs. Nero Siciliano 4.63; P=0.031) and Chroma (Sarda 11.85 vs. Nero Siciliano 16.39; P=0.001) in the Sarda pigs; these data are related to the highest pHu values. The Cooking loss has shown no significant differences between two genetic types (Sarda 27.79% vs. Nero Siciliano 27.80%; P=0.50). As regards the tenderness, the values of WBS (Sarda 4.29 kg f/cm2 vs. Nero Siciliano 3.57 kg f/cm2; P=0.02) were significantly lowest in the meat of Nero Siciliano pigs, in relation to the best acidification of the muscle of these animals, testifying a meat more tender than that of Sarda pigs. Data show that, for improving the meat quality and its aptitude to the transformation, it need to modify, at least during the finishing period, the breeding system of these autochthonous pigs in a “plein air” system

The Influence of Two Different Breeding Systems on Quality and Clotting Properties of Milk from Dairy Buffaloes Reared in Sicily (Italy)

This study focuses on nine buffalo farms (a total of 692 buffaloes), five intensive herds (161 lactating buffalo cows) and four semiextensive herds (111 lactating buffalo cows), which are the most common in Sicily. The average milk and cheese yield, fat, protein and lactose contents were very similar between the two breeding systems. Milk casein was higher (P=0.04) in intensive herds than in semiextensive herds (4.07% vs 3.51%), whereas the urea content was higher in semi-extensive herds (40.68 mg/dL vs 37.50 mg/dL), yet within the normal range for buffalo milk. As regards milk pH and titration acidity (°SH), no difference was observed between the two breeding systems. Milk produced by the intensive herds scored the best clotting ability with shorter curd firming time (k20 3.08 min) and greater curd firmness (a30 32.69 mm). Milk produced by the semi-extensive herds, instead, was characterized by a longer curd firming time (k20 5.26 min) and lower curd firmness (a30 27.33 mm). This milk from buffaloes bred in Sicily (Italy) also showed a good chemical composition and clotting ability in particular when produced by the intensive herds

Emerging Targeted Therapies for Castration-Resistant Prostate Cancer

Until recently, few therapeutic options were available for patients with castration-resistant prostate cancer (CRPC). Since 2010, four new molecules with a demonstrated benefit (sipuleucel-T, cabazitaxel, abiraterone, and denosumab) have been approved in this setting, and to-date several other agents are under investigation in clinical trials. The purpose of this review is to present an update of targeted therapies for CRPC. Presented data are obtained from literature and congress reports updated until December 2011. Targeted therapies in advanced phases of clinical development include novel androgen signaling inhibitors, inhibitors of alternative signaling pathways, anti-angiogenic agents, inhibitors that target the bone microenvironment, and immunotherapeutic agents. Radium-223 and MDV3100 demonstrated a survival advantage in phase III trials and the road for their introduction in clinical practice is rapidly ongoing. Results are also awaited for phase III studies currently underway or planned with new drugs given as monotherapy (TAK-700, cabozantinib, tasquinimod, PROSTVAC-VF, ipilimumab) or in combination with docetaxel (custirsen, aflibercept, dasatinib, zibotentan). The optimal timing, combination, and sequencing of emerging therapies remain unknown and require further investigation. Additionally, the identification of novel markers of response and resistance to these therapies may better individualize treatment for patients with CRPC

Activity of Tagetes minuta Linnaeus (Asteraceae) essential oil against L3 Anisakis larvae type 1

Abstract Objective To evaluate in vitro effects of Tagetes minuta L. essential oil (TEO) on L3 Anisakis larvae type 1. Methods In order to evaluate the potential use of Tagetes minuta essential oil against L3 Anisakis larvae three different media were tested: 1) a saline solution (SS); 2) an industrial marinating solution (MS); 3) sunflower seeds oil (SO). For each media and concentrations of TEO (0.1%, 0.5%, 1.0% and 5.0% v/v), 20 parasites were introduced into plastic Petri dishes (diameter 90 mm) and maintained at room temperature. As controls, larvae were maintained without TEO under identical experimental conditions in SS, MS and SO. A total of 900 larvae were tested. The normalized mean viability, LT100, LT50 and the percentage of inactivation at 24 h were calculated. Results In vitro tests revealed a complete inactivation of parasites in saline solution after 2 h with 5% and 1% of TEO. In marinating solution, a complete inactivation of parasites was observed after 4 h at all concentrations used. A slower activity for all TEO concentration was reported in SO. Conclusions The results obtained, showing a strong activity against Anisakis larvae, confirm TEO as a larvicidal agent in the treatment of human anisakidosis and in the industrial marinating process