Sustainability: an updated look to dry matter intake and energy metabolism regulation on dairy cows

One approach to achieve sustainability is to increase milk production in each animal. Milk production is directly associated with dry matter intake, greater dry matter intake greater milk yield. It is also important how each animal used or partition the energy intake. For this reason the study of regulatory mechanisms of dry matter intake and energy metabolism are important in milk production. Some important factors in this regulation are the hormones ghrelin, glucose-dependent insulinotropic polypeptide and glucagon-like peptide-1

Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages

The meat industry has made efforts to develop meat and meat products with functional ingredients to prevent the risk of disease and to promote health conditions. Therefore, the aim of the present work was to study the combined use of the probiotic strain, Lactobacillus plantarum, and potential prebiotic chestnut flour in Spanish dry-cured sausage (Longaniza de Pascua). Chestnut flour and the probiotic strain improved LAB counts on Longaniza de Pascua without modifying product flavour. Chestnut flour had a significant effect on pH decrease and residual nitrite values, but lipid oxidation values were increased. The symbiotic meat product could be considered a healthy matrix as a probiotic carrier.Fil: Sirini, Noelí Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Roldán, A.. Universidad de Miguel Hernández; EspañaFil: Lucas González, R.. Universidad de Miguel Hernández; EspañaFil: Fernández López, J.. Universidad de Miguel Hernández; EspañaFil: Viuda Martos, M.. Universidad de Miguel Hernández; EspañaFil: Pérez Álvarez, J.A.. Universidad de Miguel Hernández; EspañaFil: Frizzo, Laureano Sebastian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Rosmini, Marcelo Raul. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin

Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage

The effect of chestnut flour (Castanea sativa Mill) on L. plantarum viability and physicochemical characteristics in a dry-cured sausage (Longaniza de Pascua) during storage is discussed. Four batches were prepared: CL with 3% chestnut flour added; CPL with 3% chestnut flour and 8.5 log CFU/g L. plantarum added; PL with 8.5 log CFU/g L. plantarum added and L, the batch control. The sausages were stored at 4 °C and 20 °C, and vacuum packed for 43 d. L. plantarum viability was affected by storage time (P < 0.001). However, higher L. plantarum counts at the final of storage were reached due to chestnut flour addition (P < 0.001). At room storage, chestnut flour caused a higher increase in TBARS values (P = 0.022). Nevertheless, all lipid oxidation treatments were in the range of accepted values at the sensory detection level. In conclusion, Longaniza de Pascua can be kept at 4 °C or 20 °C for 43 d without causing any rancidity problems.Fil: Sirini, Noelí Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Lucas González, R.. Universidad de Miguel Hernández; EspañaFil: Fernández López, J.. Universidad de Miguel Hernández; EspañaFil: Viuda Martos, M.. Universidad de Miguel Hernández; EspañaFil: Pérez Álvarez, J. A.. Universidad de Miguel Hernández; EspañaFil: Frizzo, Laureano Sebastian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; Argentina. Universidad Nacional del Litoral; ArgentinaFil: Signorini Porchietto, Marcelo Lisandro. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Zbrun, María Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Rosmini, Marcelo Raul. Universidad Nacional del Litoral; Argentin

Capacidad de Lactiplantibacillus plantarum LP5 para inhibir biopelículas de Campylobacter coli

El objetivo de este estudio fue evaluar la capacidad inhibitoria de Lactiplantibacillus plantarum LP5 frente a Campylobacter coli en ensayos de formación de biopelículas in vitro y exclusión competitiva. La formación de biopelículas por C. coli NCTC11366, C. coli DSPV458, C. coli DSPV541 y C. coli DSPV570 fue evaluada mediante medición de DO. La capacidad inhibitoria de L. plantarum LP5 frente a C. coli fue evaluada sobre discos de vidrio, nailon y aluminio. Sobre una biopelícula de L. plantarum se adicionó C. coli para cuantificar el efecto inhibidor de L. plantarum LP5 sobre el patógeno. Las cuatro cepas de C. coli fueron clasificadas como moderadas formadoras de biopelículas. El ensayo de exclusión competitiva mostró que la formación de biopelículas de las cepas de C. coli en todos los materiales fue significativamente mayor que la formación de biopelículas de cada patógeno en presencia de biopelículas de L. plantarum LP5. Si bien es necesario realizar más pruebas para confirmar la capacidad de supervivencia de C. coli en ambientes hostiles hasta llegar al huésped, este estudio permitiría avanzar en el esclarecimiento de su comportamiento mediante la formación de biopelículas.The objective of this study was to evaluate the inhibitory capacity of Lactiplantibacillus plantarum LP5 against Campylobacter coli in in vitro biofilm formation and competitive exclusion assays. Biofilm formation by C. coli NCTC11366, C. coli DSPV458, C. coli DSPV541 and C. coli DSPV570 was evaluated by OD measurement. The inhibitory capacity of L. plantarum LP5 against C. coli was evaluated on glass, nylon and aluminium discs, added with L. plantarum and incubated at 37°C for 72 h. C. coli was added to each washed well. The plates were incubated at 42°C for 72 h in microaerophilic conditions and the biofilms were detached for quantification. The four strains of C. coli were classified as moderate biofilm former. The competitive exclusion test showed that the biofilm formation of the C. coli strains in all materials was significantly higher than the biofilm formation of each pathogen in the presence of L. plantarum LP5 biofilms. Although it is necessary to carry out more tests to confirm the ability of C. coli to survive in hostile environments until reaching the host, this study would allow progress in the elucidation of its behaviour through the formation of biofilms.EEA RafaelaFil: Ruiz, M.J. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Ruiz, M.J. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Ruiz, M.J. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Sanidad Animal y Medicina Preventiva; ArgentinaFil: Sirini, Noelí Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Sirini, Noelí Estefanía. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Zimmermann, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Zimmermann, Jorge Alberto. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Soto, Lorena Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Soto, Lorena Paola. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Soto, Lorena Paola. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; ArgentinaFil: Zbrun, María Virginia. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; ArgentinaFil: Zbrun, María Virginia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Zbrun, María Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Sequeira, Gabriel Jorge. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina.Fil: Olivero, Carolina Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Olivero, Carolina Raquel. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Rosmini, Marcelo Raúl. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina.Fil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Signorini, Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Signorini, Marcelo. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; ArgentinaFil: Frizzo, Laureano Sebastian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Frizzo, Laureano Sebastian. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Frizzo, Laureano Sebastian. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentin

Investigating the leaching properties of MBT wastes and composts from aerobic/anaerobic processes

This work assessed and compared the leaching properties of two types of compost and stabilized waste from a mechanical-biological treatment (MBT) plant. The first type of compost and the MBT waste were produced by aerobic treatments, while the second type of compost was generated from a combination of anaerobic and aerobic biodegradation processes. Both static-batch leaching tests, carried out applying a single liquid to solid (L/S) ratio equal to 10 L kg-1, and dynamic column percolation tests, investigating constituents release as a function of different L/S ratios, were performed. The three materials were also characterized in order to investigate their biological stability degree, organic matter content, and metals total content. As expected, due to the differences in feed input waste or treatment conditions, the three types of samples showed different characteristics and leaching concentrations. However, the leaching behavior of the three types of treated materials presented similar trends of dissolved organic carbon (DOC) and metals (Cu, Ni, Pb, Zn) leaching as a function of the L/S ratio. A screening model proposed and developed for MBT waste in a previous study, which allows the description DOC release as a function of the L/S ratio, was applied and discussed. The comparison of model predictions with the experimental leaching data highlighted that for all three samples the screening model describes quite well the release trends of metals. © 2018, Institute for Environmental Research in Hydrographic Basins (IPABHi). All rights reserved

Full-Scale evaluation of UV and peracetic acid as alternative disinfecting agents to chlorine in WWTPs

Lo studio riporta i risultati sperimentali di una ricerca condotta su impianti di depurazione in piena scala per valutare l'efficacia di agenti disinfettanti quali radiazioni ultraviolette e acido peracetico a confronto con il cloro.Experimental studies were carried out with the aim of improving the disinfection process efficiency of the final effluents from wastewater treatment plants of the city of Rome. Two different agents were tested and compared to sodium hypochlorite (SH): (1) ultraviolet (UV) radiation with the aim of achieving a final effluent suitable to be reused according to the Italian legislation in force (D.M. 185/2003); (2) peracetic acid (PAA). Several tests under different operating conditions (dosage and contact times) were carried out in full-scale wastewater treatment plants (WWTPs) where the UV and PAA disinfection systems were installed. The study on UV disinfection showed removal efficiency of Escherichia coli ranging from 99.9% to 90%, with an average value of 97%. The use of PAA allowed to achieve removal efficiency of E. coli always about 99%; the optimal dose, and therefore the economical convenience of PAA with respect to the use of SH, was found to be strongly dependent on the E. col

Evaluation of an improved small gauge needle for venipuncture in children with difficult venous access: Impact on sample quality, phlebotomist satisfaction and patient pain perception

Background: Smaller needles gauge (G) may reduce pain and improve vein access in difficult venous access (DVA). Aims were to compare the performances of two Beckton-Dickinson (BD) Vacutainer\uae Blood Collection Sets in a pediatric setting: UltraTouch\u2122 Push Button (UT-PBBCS) and Safety-Lok\u2122 (SLBCS). Materials and Methods: Questionnaires were used to record venipuncture features, patient pain perception and phlebotomist difficulty score. Specimen quality was evaluated by hemolysis index (HI) on Roche Cobas\uae 6000. Results: SLBCS (21/23G) or UT-PBBCS (23/25G) were used in 211 (50.2%) and 209 (49.8%) subjects. Pain was associated with age (p < 0.0001) and was lower in UT-PBBCS (p = 0.0339). Difficulty was significantly associated with age (p = 0.002), not with needle gauge (p = 0.461) and it was 0.42 points lower in UT-PBBCS. HI was not associated with blood collection set (p = 0.385). Conclusions: UT-PBBCS globally performed better than SLBCS and could enhance phlebotomy and patient comfort, without affecting sample quality in pediatric patients with DVA

Development of healthier and functional dry fermented sausages: present and future

In recent years, consumer perception about the healthiness of meat products has changed. In this scenario, the meat industry and the scientific and technological areas have put their efforts into improving meat products and achieving healthier and functional formulations that meet the demands of today’s market and consumers. This article aims to review the current functional fermented meat products, especially on sausage development. Firstly, an emphasis is given to reducing and replacing traditional ingredients associated with increased risk to consumer’s health (sodium, fat, and nitrites), adding functional components (prebiotics, probiotics, symbiotics, and polyphenols), and inducing health benefits. Secondly, a look at future fermented sausages is provided by mentioning emerging strategies to produce innovative healthier and functional meat products. Additional recommendations were also included to assist researchers in further development of healthier and functional sausages.The authors are members of the HealthyMeat network, funded by CYTED (ref. 119RT0568). Thanks are extended to GAIN (Axencia Galega de Innovación) for supporting this research (grant number IN607A2019/01). P.E.S.M. acknowledges postdoctoral fellowship support from the Ministry of Science and Innovation (MCIN, Spain) “Juan de la Cierva” program (IJC2020-043358-I).info:eu-repo/semantics/publishedVersio