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'

Nero Siciliano pig: effect of the diet on meat quality

In the context of a typical breeding system for the autochthonous pig races, the effects of the traditional diet (grain cereals, legumes and agro-industrial by-product) and of a commercial diet (pellets) on the meat quality of Nero Siciliano pig were studied. Thirty animals, 16 castrated males and 14 females, were divided into two groups of 15 each one homogeneous for live weight (32.47±1.74 kg), sex (8 males and 7 females) and age (2 months), called "Traditional" (TRA) and "Experimental" (EXPE). Pigs of "TRA" group were fed with barleycorn (2 kg/head/day) and citrus pulp (1 kg/head/day) whereas, those of "EXPE" group received 1.3 kg/head/day of a pelletted complete feed (Dry Matter: 87.5%, on a DM basis: 18.29% Crude Protein, 3.43% Ether Extract, 6.06% Crude Fiber, 7.43% Ash) formulated to be isoenergetic and isonitrogenous with the Traditional diet. The trial lasted 93 days, preceded by a 15day adaptation period. After the slaughter (FLW: EXPE 67.4kg vs. TRA 61.69 kg; P>0.05 and FCR: EXPE 3.71 kg/kg vs. TRA 6.65 kg/kg; P<0.001), chemical and fatty acid composition of the Longissimus lumborum muscle were determined as well as the acidic composition of the lard removed by the backfat. On the basis of the fatty acid profile, the quality indices were calculated. The oxidative stability (TBARs) of the intramuscular lipid was determined at 1, 3, 5 days after slaughtering. Data were subjected to ANOVA. Protein (EXPE 23.01 g/100g vs. TRA 23.17 g/100g) and lipid (EXPE 3.12 g/100g vs. TRA 2.69 g/100g) content of the muscle was unaffected by the diet whereas, moisture (EXPE 72.52 g/100g vs. TRA 73.072 g/100g) and ash (EXPE 1.01 g/100g vs. TRA 1.08 g/100g) levels showed significant (P<0.05) differences. As regards fatty acid composition of the meat, significant differences were observed for the total SFAs (EXPE 41.42% vs. TRA 38.95%, P<0.01) and PUFAs (EXPE 9.05% vs. TRA 12.11%, P<0.05) in particular for the n3 series (EXPE 0.79% vs. TRA 1.40%, P<0.05) and for the n6 series PUFAs (EXPE 8.11% vs. TRA 10.49%, P<0.05). Fatty acid composition of the lard showed significant (P<0.05) differences for MUFAs (EXPE 47.63% vs. TRA 49.11%) and PUFAs (EXPE 11.38% vs. TRA 10.01%); in particular significant differences for the n3 series (EXPE 0.77% vs. TRA 0.94%, P<0.05) and for the n6 series PUFAs (EXPE 10.62% vs. TRA 9.08%, P<0.01) were reported. The different distribution of the fatty acid classes in the meat and in the lard could be due to: i) the different acidic composition of the feeds (pellet vs. barleycorn + citrus pulp), ii) the different destinations of the plasmatic fatty acids during their metabolic cycle (constituents of adipose tissue, of tryglicerides, of membranes phospholipids). The quality indices have shown significant (P<0.001) differences only in the Longissimus lumborum muscle, with the highest values for the Atherogenic (EXPE 0.49% vs. TRA 0.42%,) and for the Thrombogenic indices (EXPE 1.11% vs. TRA 0.91%) in the EXPE group. No significant difference was observed for the oxidative stability of the muscle during the storage. Data show the importance to study specific diets for Nero Siciliano pig in relation to the destination of meat. Research supported by MIUR, PRIN-2003 ("Nero Siciliano pig breeding: evaluation of its production", Prof

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

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

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

Problems Associated With the Assessment of Local Site Effects Through a Multidisciplinary Integrated Study: The Case of Fivizzano’s Town (Italy)

The evaluation of local site effects, by means of ground response analyses, is a very complex and difficult task, which requires a multidisciplinary approach. This is operative philosophy expressed by VEL Project (Valutazione degli Effetti Locali), sponsored by Tuscany Region, to the aim to seismic risk characterization in the main seismic areas (i.e. Garfagnana, Lunigiana, Amiata, Valtiberina and Mugello). One of the most important urban centres, involved in the multidisciplinary activity of the VEL project, is certainly the town of Fivizzano located nearby the city of Massa, which was strongly damaged during the earthquake of September 1920 (the strongest seismic event occurred in Northern Apennines in the latest centuries). Remarkably good macroseismic information is available about the destructive impact yielded at Fivizzano by this earthquake (e.g. number of casualties, level of damage of buildings, etc). The main objective of this paper is to identify the occurrence of possible local site effects in the Fivizzano’s area following the 1920 earthquake and to quantify them by means of one and two-dimensional site response analysis. The input data required for study were obtained through a comprehensive geological survey and a multi disciplinary underground exploration of the area

Influence of Feeding Linseed on SCD Activity in Grazing Goat Mammary Glands

The effects of linseed feeding on the stearoyl-CoA desaturase (SCD) activity were evaluated on grazing dairy goats divided into two homogeneous groups (C, control, and L, treated) fed the same amount of concentrate which, for group L was supplemented with linseed. Milk yield was unaffected by the treatment. Group L showed significantly higher milk fat (4.10% vs 2.94%, p < 0.01) than group S. Within milk fatty acids, group C showed significantly higher levels of saturated fatty acids and lower values of mono-unsaturated and polyunsaturated fatty acids. In group L, total CLAs were higher than in group S (0.646% vs 0.311%; p < 0.01) mainly because of the differences in CLA cis9 trans 11 (0.623% vs 0.304%; p < 0.01). In treated animals, SCD activity, measured as cis9 C14:1/C14:0, was lower than in the control group, mainly in July and August

Effectiveness of essential oil from the Artemisia herba-alba aerial parts against multidrug-resistant bacteria isolated from food and hospitalized patients

Abstract. Ed-Dra A, Filali FR, Presti VL, Zekkori B, Nalbone L, Elsharkawy ER, Bentayeb A, Giarrtana F. 2021. Effectiveness of essential oil from the Artemisia herba-alba aerial parts against multidrug-resistant bacteria isolated from food and hospitalized patients. Biodiversitas 22: 2995-3005. The World Health Organization has sounded the warning on the diffusion of multidrug resistance (MDR) bacteria, requiring solutions and alternatives to solve the therapeutic failure that may occur. This study aims to evaluate the antioxidant activity and bactericidal effectiveness against MDR bacteria of Artemisia herba-alba essential oil (A-EO) collected from semi-arid region of Morocco. Chemical composition of the A-EO was determined by Gas Chromatography-Flame Ionisation Detector and Gas Chromatography-Mass Spectrometry, while the antioxidant activity was performed by DPPH scavenging activity and ?-carotene bleaching assay. Antibacterial activity of A-EO, performed by disc diffusion assay and broth dilution method, was tested against: four MDR strains (Escherichia coli, Staphylococcus aureus, Salmonella Typhimurium and Enterococcus faecalis) isolated from food matrices, two (Klebsiella pneumonia and Pseudomonas aeruginosa) from hospitalized patients, and Escherichia coli ATCC 25922 as reference strain. Davanone was the main compound among the 17 identified. An antioxidant activity with IC50 of 1.13±0.02 mg/mL, EC50 of 2.12±0.05 mg/mL and RC50 of 0.87±0.02 mg/mL was observed. A weak activity against P. aeruginosa was observed, while it was intermediate or high against the other bacteria. This study confirms that A-EO could be a suitable alternative to antibiotics in the infection treatment related to MDR bacteria

Effect of Supplementation of Herd Diet with Olive Cake on the Composition Profile of Milk and on the Composition, Quality and Sensory Profile of Cheeses Made Therefrom

Aim of the present study was to assess the effect of dietary dried partially destoned olive cake supplement on nutritional quality and sensory profile of milk and cheese produced by dairy cows. The experiment was carried out on eighty-four healthy dairy Friesian cows divided into two homogenous groups. The control group (CTR) received a conventional diet, whereas the experimental group (OC) received a conventional diet supplemented with olive cake as 15% of DM. The trial lasted five months. Monthly, on individual milk samples, yield and physical-chemical parameters were determined. Milk was used for the artisanal cheese production. On 10 samples of cheese for each group, physical-chemical and fatty acid profile were determined. Electronic nose analysis and sensory evaluation were performed. Data were analyzed by ANOVA. The diet affected (p &lt; 0.05) the milk yield, exclusively in September. Yield and quality of cheese of OC group after 60 d of ripening showed higher (p &lt; 0.05) yield, moisture and fat content, lower (p &lt; 0.05) pH, protein, salt and ash content, higher (p &lt; 0.01) MUFA and PUFA and CLA content, lower (p &lt; 0.05) SFA, higher (p &lt; 0.01) UFA/SFA and hypocholesterolemic/hypercholesterolemic ratios, better (p &lt; 0.01) atherogenic and thrombogenic indices. Data show dietary olive cake supplementation in lactating dairy cows improves nutritional and nutraceutical properties of cheese, volatile profile and level of assessors&rsquo; acceptance