Evaluation of the oxidative status of periparturient mares supplemented with high amount of α-tocopherol

Aim of the study was to investigate the oxidative status during peripartum period in mares fed high amount of dietary α-tocopherol. α-Tocopherol, ferric reducing ability of plasma (FRAP) and reactive oxygen metabolites (d-ROMs) levels were measured in blood samples from 17 Thoroughbred mares at three intervals: (1) 20 days before the expected foaling date; (2) 12 h following parturition; (3) 7 days post-partum. The levels of α-tocopherol, d-ROMs and FRAP were retrospectively analysed in relation to the number of insemination services (Ins) after foaling performed per conception. The parameters α-tocopherol and d-ROMs evidenced minimal fluctuations during peripartum period while FRAP levels showed a linear decrease. The α-tocopherol did not show significant variations and was numerically higher in mares >10 years old while FRAP levels were significantly higher in older mares in the post-partum. Mares receiving three natural insemination services showed higher levels of FRAP in the pre-partum period (p = .009) and lower values of α-tocopherol (p = .015) in the postpartum compared to mares receiving one service. No d-ROMs level differences appeared among service classes. Oxidative stress is not present in periparturient mares fed 2.750 IU of supplementary α-tocopherol. Differences in redox metabolism are detectable between young and old mares. Plasma antioxidant potential is higher in older mares particularly in the post-partum period.Highlights Oxidative stress is not present in periparturient mares fed 2.750 IU of supplementary α-tocopherol. Antioxidant potential of plasma is higher in mares older than 10 years compared to younger mares. The increased plasma antioxidant potential seems related to an increase in services per conception

Education in Equine Science in Mediterranean Countries (Italy – Spain - Portugal – Greece) Main Report.

Proceedings Workshop “Education in Equine Science – New prospects” Satellite of the 59th EAAP Congress Vilnius, August 23rd , 2008 (CD

A Psychophysical Approach to Test: "The Bignetti Model"

The cognitive “Bignetti Model” (TBM) thoroughly discussed elsewhere, shares a strong analogy with “learning through experience” (LTE) and Bayesian Learning Process (BLP). Here, TBM's theory is challenged by means of a psychophysical press/no-press decision task (DT). Participants must press a computer key in response to sweet food image (SWEET) or refrain from doing it with a salted food image (SALTED) (24 trials each, mixed at random in a 48-trial DT). Reaction times (RT) plotted as a function of trials decrease exponentially according to a well-known "intertrial priming" effect. When 1 SWEET is repeated 24 times per DT, RTs tend to a minimal value that corresponds to the fastest, instinctive RT the participant can exhibit when engaged in a traffic light-based task. Interestingly, the more we change SWEET images, the greater are the final RTs in a DT (this disturbance is not seen by changing SALTED images). It is proposed that the increase of motivational incentives along the task may foster the learning process. In the presence of SWEET distractors this process is impaired due to a short-term memory mismatch between increasing targets of similar semantics. These results are compatible both with the current literature and TBM

Milk of Italian Saddle and Haflinger nursing mares: physico – chemical characteristics, nitrogen composition and mineral elements at the end of lactation

Aim of this work was to investigate nursing mares milk characteristics at the end of lactation (D) and to make a comparison<br />with milk taken during early lactation (3 to 30 d post partum) (E). The survey was carried out on 17 Italian Saddle<br />mares (IS) (193 days in milk; 147 pregnancy days) and on 12 Haflinger mares (H) (174 days in milk; 146 pregnancy<br />days). N fractions were determined by means of Kjeldahl; fat and lactose by means of mid infrared lectures; mineral elements<br />were determined by Atomic Absorption Spectrophotometry; P by colorimetry. Data referring to 58 individual milk<br />samples were analyzed by ANCOVA. Significant variations, similar in both breeds, were observed (E vs D) for density at<br />15&deg;C (1.036 vs 1.034), pH (6.94 vs 7.24), titratable acidity (3.56 vs 1.70 &deg;SH), fat (1.17 vs 0.76% g/100g of milk),<br />crude protein (2.31 vs 1.68% g/100g), casein number (52.37 vs 46.59) and ash (0.50 vs 0.30% g/100g); similarly<br />(mg/100g) for non casein N (172.31 vs 142.05), non protein N (34.43 vs 29.09), P (61.30 vs 32.48), Ca (112.88 vs<br />54.42), Mg (8.40 vs 4.38) and K (60.77 vs 41.31). Freezing point, lactose and Na showed no significant variations. At<br />the end of lactation, milk resulted poorer in all main organic components, except lactose, and in all mineral components,<br />except Na. Only freezing point and phosphorus variations differed in IS from H. Breed significantly affected fat, casein N<br />and ash mean contents

Seasonal Variations of the Protein Fractions and the Mineral Contents of the Cheese Whey in the Parmigiano Reggiano Cheese Manufacture

The milk whey remaining at the end of the cheese-making process is the main by-product of the dairy industries and it is currently used as a source of high added-value compounds by the food and pharmaceutical industries. The aim of this research was to study the effects of the season on the residual whey characteristics in the Parmigiano Reggiano cheese-making process. Over two years, a total of 288 cheese-making trials of Parmigiano Reggiano PDO (Protected Designation of Origin) cheese were performed in three commercial cheese factories and, in each trial, a sample of the vat milk (V-milk) and of the residual whey (C-whey) were collected. The C-whey values of dry matter and non-fat matter were higher in winter and autumn than in spring and summer. Moreover, the C-whey fat and crude protein contents were also higher in autumn (0.52 and 0.89 g/100 g, respectively) and lower in spring (0.44 and 0.83 g/100 g, respectively) and summer (0.46 and 0.84 g/100 g, respectively). Furthermore, crude whey protein resulted to be the major fraction of crude protein (97.96%). Crude whey protein and true whey protein were higher in autumn and lower in spring and summer and their values mainly depended on milk whey protein. Finally, the C-whey average contents of phosphorus and magnesium were higher in autumn and winter than in summer