Activity Budgets and Forage Selection of Podolian Cattle, a Semiwild Bovine Breed

This study aimed to describe the behaviour of Podolian breed, a semiwild cattle breed kept in a natural environment (as either a small group of young bulls or cows within a family herd), and the interaction of these animals with the environment in terms of ingestion from natural pastures. Diurnal grazing behavioural pattern was monitored through continuous focal animal recording method. The activity budget of free-ranging animals was characterized by high locomotor and feeding activities. They exhibited a high degree of adaptability to the local phytocoenosis with high levels of ferns' and tree foliage intakes performed by cows and the selection of a diet more nutritious than pasture performed by young bulls. These results along with the low levels of agonistic interactions recorded in the two experiments suggest that extensive systems based on grazing allow social stability and provide a natural environment for the expression of cattle species-specific behaviour

On the development of a monitoring scheme of buffalo welfare at farm level

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Perception of Ecosystem Services from Podolian Farming System in Marginal Areas of Southern Italy

Ecosystem services (ESs) are gaining increasing interest among researchers, local communities, and policymakers. The farming of Podolian cattle in the remote and marginal areas of southern Italy plays an important socio-economic role. This study aimed to assess the perception of ESs provided by Podolian cattle farming in the Basilicata region among the local actors and stakeholders. Using a questionnaire administered to 198 respondents, the level of agreement and disagreement was assessed on a 1–5 scale for the four main ESs: cultural, regulating, supporting, and provisioning. On average, the perception of ESs related to Podolian cattle farming was positive. However, the role of promoting tourism in the region was somewhat controversial, and the results in terms of regulation were divisive. The perception of provisioning services had a highly positive result. Further research is needed to better understand the role of Podolian cattle farming in the Basilicata region, providing more explicit guidance for local communities and policymakers

Life Cycle Assessment of Dairy Buffalo Calves in an Italian Farm

The aim of this paper was to examine the environmental consequences of raising buffalo calves, as assessed by life cycle assessment. Life cycle assessment has been widely used to assess the environmental impact of different livestock production systems. The primary data were collected from 32 animals aged 0-90 days. Calves were allowed to uptake colostrum before separation from their mothers within 24-h after birth. After separation, the animals were kept individually (1 x 2 m) for 8 weeks and then housed in groups of 8 in straw-bedded pens (5 x 8 m). According to the results of the analysis, the contributions from all calves to global warming potential, acidification potential, eutrophication potential, non-renewable energy use was high. In particular, the impact generated from global warm potential was 7 kg CO2 - eq per day, and the impact of non-renewable energy use was 38 MJ - eq per day. Our results estimated for the first time the environmental impact generated from buffalo calves. We conclude that the strategies to mitigate the effects on the environment impact must start from the birth of the buffalo calves and then continue throughout its life cycle

Effect of two different source of forage on the organic matter digestibility in Mediterranean Italian Buffalo cows

The present study aimed to evaluate the influence of two different source of forage (haysilage and hay) during the lactation on organic matter digestibility (OMD) in buffalo cows. Lactating buffaloes (n = 40) at 29.6 days in milk (DIM) were equally divided as function of previous milk yield into Group 1 (meadow hay, n = 20) and Group 2 [haysilage (Lolium multiflorum), n = 20]. The diets were isoenergetic [0.92 milk unit forage (MUF) on dry matter basis] and isoproteic (16.2 % crude protein on dry matter basis) and administred as total mixed ration (TMR). From all the buffaloes, for each group and in two sampling time (first sampling, DIM = 74.0 and second sampling, DIM = 129.0) the faeces were collected in order to evaluate the in vivo digestibility. Overall the trial, the subjects fed haysilage showed higher OMD than those fed hay (66.1 vs 45.7; P<0.01), moreover the in vivo digestibility was affected by the DIM, in particular in the group fed hay (40.6 vs 53.4; P<0.0001, respectively). This work underlines the importance of the administration of the haysilage (Lolium multiflorum) as source of high quality forage because it gives, overall the lactation, more nutritive principles compared with meadow hay

Sensory Profile and Consumer Liking of Sustainable Salamis Differing in Wild Boar Meat and Seasoning Ingredients Addition

: The production of game meat is a proven way of promoting sustainable food, which is also consistent with the proper management of the expansion of the wild boar population in Italy. In the present study, we investigated consumer response to sensory attributes and consumer preference for ten types of "cacciatore" salamis prepared with different mixtures of wild boar/pork (30/50 or 50/50) and spice ingredients. PCA analysis showed a clear characterization of the salamis based on the first component with the hot pepper powder and fennel types differing from the others. For the second component, salamis without flavorings could be discriminated by those flavored with aromatized garlic wine or with black pepper only. The main findings of the hedonic test revealed that products with hot pepper and fennel seeds received the highest ratings, as well as satisfactory acceptance in the consumer test sensory analysis for eight out of ten products. The panelists and consumers' ratings were influenced by the flavors used, but not by the ratio of wild boar to pork. This gives us the opportunity to produce more cost-effective and environmentally friendly products, as doughs with a high proportion of wild boar meat can be used without affecting product preference

Spontaneous rate of sister chromatid exchanges (SCEs) in mitotic chromosomes of sheep (Ovis aries L.) and comparison with cattle (Bos taurus L.), goat (Capra hircus L.) and river buffalo (Bubalus bubalis L.).

The spontaneous level of sister chromatid exchanges (SCEs) in the sheep, estimated by exposing peripheral blood lymphocytes in 0.1 microgram/ml of 5'-bromodeoxyuridine (BrdU), was 4.08 +/- 2.47 SCE/cell, 2.04 SCE/cell cycle, 0.038 SCE/chromosome. The dose-response relationships, observed by exposing the cells to 0.1, 0.25, 0.5, 1.0, 2.5, and 5.0 micrograms/ml of BrdU, rose rapidly from 0.1 to 0.25 microgram/ml, and less rapidly at higher concentrations, thus reaching a saturation level. The analysis of variance, performed on the square root transformed data at 0.1 and 5 micrograms/ml of BrdU, indicated significant differences (P < 0.001) among the four donors tested. The distribution of the SCE/cell frequencies in the cell population of the four donors followed the Poisson 'mixture' probability function, thus confirming previous findings. The spontaneous rate of SCE/cell of sheep is compared with those previously reported for cattle, goat and river buffalo. The theoretical and practical implications of the spontaneous sister chromatid exchanges are discussed in relation to their possible use in animal production for (a) better genetic evaluation of the breeding animals under selection, (b) more precise monitoring of the genotoxic effects of environmental pollutants

Food neophobia, odor and taste sensitivity, and overall flavor perception in food

Smell, which allows us to gather information about the hedonic value of an odor, is affected by many factors. This study aimed to assess the relationship among individual factors, odor sensitivity, and enjoyment, and to evaluate how overall flavor perception and liking in actual food samples are affected by odor sensitivity. A total of 749 subjects, from four different Italian regions, participated in the study. The olfactory capabilities test on four odors (anise, banana, mint, and pine), as well as PROP (6-n-prpyl-2-thiouracil) status and food neophobia were assessed. The subjects were clustered into three groups of odor sensitivity, based on the perceived intensity of anise. The liking and intensity of the overall flavor were evaluated for four chocolate puddings with increasing sweetness (C1, C2, C3, and C4). The individual variables significantly affected the perceived intensity and liking of the odors. Even if all of the odor sensitivity groups perceived the more intensely flavored samples as the C1 and C4 chocolate puddings, the high-sensitivity group scored the global flavor of all of the samples as more intense than the low-sensitivity group. The low-sensitive subjects evaluated the liking of the sweeter samples with higher scores than the moderate-sensitive subjects, whereas the high-sensitive subjects gave intermediate scores. In conclusion, odor sensitivity plays a pivotal role in the perception and liking of real food products; this has to be taken into account in the formulation of new products, suitable for particular categories with reduced olfactory abilities