Rosemary extract (Rosmarinus officinalis L.) supplementation into the diet of Nero Siciliano pigs: effects on lipid oxidation

During the growing-fattening period (93 days; ILW 33.5±6 kg to FLW 67±3 kg), 30 Nero Siciliano pigs were fed on a basal diet supplemented with (ROX group) or not (CTR group) a rosemary extract (1g?kg-1). At 1, 3 and 5 days after slaughtering, the oxidative stability of the Longissimus dorsi muscle was determined by using TBArs test. Moreover, on the individual samples of the muscle the lipid content, the fatty acid and the sterol composition were determined; the acidic composition of the lard, removed from backfat, was also studied. Data were subjected to ANOVA. The fat content of the muscle was unaffected by the dietary treatment as well as the oxidative stability whereas, significant differences (P²0.01) were observed for the polyunsaturated fatty acid content which showed the highest values in the meat as well as in the lard of the ROX group; PUFA/SFA ratio was also significantly highest in the muscle (P=0.004) and in the lard (P=0.017) of the ROX group, testifying a possible antioxidative activity of the rosemary extract. The sterol fraction (cholesterol, cholestanol, stigmasterol, beta-sitosterol and delta 5-avenasterol) of the Longissimus dorsi muscle was unaffected by the rosemary supplementation; a significant difference was observed only for the campesterol (CTR group=1.08, ROX group=0.90; P = 0.021)

effects of different nutritional levels on nero siciliano pig performance

It is well-known that the productive performance and the carcass and meat characteristics are influenced by genetic factors so as by different environmental conditionings. Among these, the feeding should be considered particularly for the quantitative (nutritional level) and qualitative aspects (different components of the ration) so as for the modality of administration, because of the important correlation between genotype and nutritive requirements

Effect of lairage duration on some blood constituents and beef quality in bulls after long journey

Al fine di contribuire alla individuazione di un tempo adeguato di sosta al termine di un lungo trasporto, sono stati esaminati gli effetti di diverse durate della sosta al macello su alcuni parametri ematici e sulla qualit\ue0 della carne in bovini maschi interi sottoposti a viaggi commerciali di lunga durata. Lo studio \ue8 stato condotto su 39 vitelloni Limousine allevati nelle medesime condizioni presso un unica azienda situata nelle vicinanze di Saragoza (Spagna). Gli animali sono stati esaminati al termine di 5 viaggi commerciali dopo un tragitto di 2500 km, presso lo stabilimento di macellazione \u201cSan Giorgio\u201d di Gangi (Palermo). Il tempo di trasporto \ue8 stato pari a ore 53,6\ub110,9. Per i soggetti della prima, della terza e della quinta consegna, la durata della sosta \ue8 risultata compresa tra 24 e 36 ore, con una media pari a 31 ore (gruppo \u201cShort Lairage\u201d), mentre nella terza e nella quinta consegna la sosta \ue8 stata pari, rispettivamente, a 57 e 59 ore (gruppo \u201cLong Lairage\u201d). I risultati relativi all\u2019esame emocromo-citometrico, hanno evidenziato un effetto significativo (P>0,001) della durata della sosta pre-macellazione sia sul numero dei leucociti che sulle piastrine. La durata della sosta non ha mostrato avere nessun effetto significativo su globuli rossi, emoglobina ed ematocrito anche se l\u2019analisi della varianza per misure ripetute ha mostrato che, indipendentemente dalla durata della sosta, l\u2019ematocrito \ue8 variato significativamente dal momento dello scarico a quello della macellazione, aumentando durante tale periodo. L\u2019analisi statistica effettuata sui parametri ematochimici ha evidenziato un effetto significativo (P>0,05) della durata della sosta solo sull\u2019enzima CK e sul cortisolo. L\u2019enzima CK ha mostrato un incremento nel gruppo \u201cShort Lairage\u201d (33,2% vs 14,3%) mentre il Cortisolo ha mostrato una diminuzione nel gruppo \u201cLong Lairage\u201d (36,3% vs 3,8%). La durata della sosta non ha influenzato significativamente (P>0,05) l\u2019incidenza di lesioni lievi e gravi registrate sulle carcasse. Per quanto concerne la qualit\ue0 della carne, la durata della sosta ha influenzato significativamente il pHu, risultato pi\uf9 elevato (P>0,01) nel muscolo dei soggetti del gruppo \u201cLong Lairage\u201d; la luminosit\ue0 a 24h post mortem \ue8 risultata significativamente pi\uf9 elevata (P>0,05) nei soggetti del gruppo \u201cShort Lairage\u201d rispetto a quelli del gruppo \u201cLong Lairage\u201d, mentre gli indici del rosso e del giallo sono risultati essere maggiori in quest\u2019ultimo gruppo. Il calo peso dopo cottura \ue8 risultato significativamente minore (P>0,01) nel gruppo \u201cShort Lairage\u201d, lo stesso gruppo \u201cShort Lairage\u201d ha fatto registrare carni significativamente pi\uf9 tenere (P>0,01). Dai risultati ottenuti emerge come la durata della sosta pre-macellazione dopo un trasporto di lunga durata pu\uf2 influenzare il quadro ematologico e la qualit\ue0 della carne. Nel complesso \ue8 emerso che prolungare la sosta oltre le 36 ore non provoca alcun beneficio per il benessere dell\u2019animale e rischia di peggiorare la qualit\ue0 della carne. Nel caso di trasporti cos\uec lunghi come quelli esaminati sarebbe opportuno una migliore organizzazione della logistica al fine di ridurre il tempo di attesa degli animali prima della macellazione.With the aim to contribute to determine an adequate resting time for cattle after long transportation, the effects of different lairage time on some haematic parameters and meat quality of bulls subjected to long commercial journeys were investigated. Thirty-nine Limousine bulls supplied by one farm located near to Saragoza (Spain) were examined after 5 consignments at the final destination, after a journey of 2.550 km, of the \u201cSan Giorgio\u201d abattoir (Palermo, Italy). Transport time was of 53.6 \ub1 10.9 h; lairage duration for bulls of the 1st, 3rd and 5th consignments was of 31 h on average (\u201cShort Lairage\u201d group), whereas, for those of the 2nd and 4th consignments, was of 59 and 57 h, respectively (\u201cLong Lairage\u201d group). As regards the blood cell counts, data showed a significant effect (P< 0.001) of the lairage duration on leukocyte and platelet counts. No significant effect was observed for erythrocyte count, haemoglobin and hematocrit in relation to the lairage duration, even if the repeated measure analysis of variance showed that, irrespectively to the lairage duration, the hematocrit increased significantly from the unloading to the slaughter. Haematological parameters showed a significant (P< 0.05) effect of the lairage time only on CK and Cortisol. CK enzyme showed an increase in the \u201cShort Lairage\u201d group (33.2% vs. 14.3%) whereas, Cortisol showed a decrease in the \u201cLong Lairage\u201d group (36.3% vs. 3.8%). The different lairage duration did not significantly (P> 0.05) affect the incidence of slight and severe bruises of carcass. As regard meat quality, lairage duration has significantly influenced the pHu which was higher (P< 0.01) in the muscle of the animals of the \u201cLong Lairage\u201d group, the luminosity at 24h post mortem which was significantly higher (P< 0.05) in animals of the \u201cShort Lairage\u201d group and the red and yellow indices which were higher in the \u201cLong Lairage\u201d group. \u201cShort Lairage\u201d group showed lower (P< 0.01) value of cooking loss and higher (P< 0.01) value of tenderness. Data show that pre-slaughter lairage duration after a long transport may influence the blood parameters as well as meat quality. On the whole, the increase of the lairage duration over 36 h does not determine any benefit for the animal well-being whereas it can cause a reduction of the beef quality. For so long transports, it should be better an adequate organization of the facilities in order to diminish the pre-slaughter lairage duration

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

Milk composition of "Nero Siciliano" sow. Preliminary results

AbstractQuantitative and qualitative milk production is the basis for determining the nutritional requirements of lactating sow; indeed, the gross nutrient composition of sow's milk is frequently used as a suitable starting point when formulating milk-replacer diets for piglets. Data about the sow's milk can be found from the literature but, in authors knowledge, no data on milk composition of Nero Siciliano sow exist. This study reports the preliminary results concerning some physical and chemical characteristics of the milk of this autochthonous Sicilian pig race during the lactation.The research was carried out on 10 "Nero Siciliano" sows, 4 primiparous (age: 9-12 months) and 6 pluriparous (age: 2-5 years), stabled in single boxes and fed with a concentrate. From the 10th day after farrowing to the weaning (day 58th), every week, in the morning, the sows were injected with 5 IU oxytocin (i.m.) and hand-milked; all functional mammary glands were milked. Piglets were removed and isolated from the dams fo..

Coherent transport of atomic wave packets in amplitude-modulated vertical optical lattices

We report on the realization of dynamical control of transport for ultra-cold Sr88 atoms loaded in an accelerated and amplitude-modulated 1D optical lattice. We tailor the energy dispersion of traveling wave packets and reversibly switch between Wannier-Stark localization and driven transport based on coherent tunneling. Within a Loschmidt-echo scheme where the atomic group velocities are reversed at once, we demonstrate a novel mirror for matter waves working independently of the momentum state and discuss possible applications to force measurements at micrometric scales

Probing the energy bands of a Bose-Einstein condensate in an optical lattice

We simulate three experimental methods which could be realized in the laboratory to probe the band excitation energies and the momentum distribution of a Bose-Einstein condensate inside an optical lattice. The values of the excitation energies obtained in these different methods agree within the accuracy of the simulation. The meaning of the results in terms of density and phase deformations is tested by studying the relaxation of a phase-modulated condensate towards the ground state.Comment: 5 pages, 5 figure

Nero Siciliano pig: analysis of coat colour affecting genes and perspectives for breed traceability

Nero Siciliano is an autochthonous pig breed reared in the internal areas of Sicily region mainly in the Nebrodi mountains. The animals are usually completely black with a dorsal stripe but a few present white portions mainly in the face or in the fore legs. According to the increased requests of the consumers for local and typical products, meat and cured products of Nero Siciliano pigs are sold at a higher price compared to other pig products. Thus there is the need to guarantee both consumers and the whole Nero Siciliano production chain from possible frauds. The identification and/or use of DNA markers that may be breed specific could make it possible to establish breed traceability and authenticity systems for the products obtained with this local pig breed. Mutations in coat colour genes have been already described and utilized for porcine breed traceability. In this trial we analysed mutations identified in two coat colour affecting genes, the melanocortin 1 receptor (MC1R) and the v-kit Hardy-Zuckerman 4 feline sarcoma viral oncogene (KIT), with the aim to characterize the Nero Siciliano pig at these loci and provide useful information to establish authenticity systems for the meat products. Fragment analysis of PCR products and PCRRFLP methods were used to identify the polymorphic sites that can distinguish known alleles at these two loci in 104 Nero Siciliano pigs. Four alleles were identified at the MC1R locus: the two dominant black alleles (ED2, frequency of 0.673; ED1, 0.187), allele EP (0.106) and the recessive e allele (0.034). The results showed that different alleles were observed at this locus, polymorphisms at the MC1R gene cannot be used for product traceability and authentication of this breed. As regards the KIT locus, all the animals were negative for the splice site mutation of exon/intron 17. Thus, meat of Nero Siciliano pigs can be distinguished from meat of white pigs that are positive for this polymorphic site. Moreover, at this locus only 4 pigs showed the 3'-5' duplication breakpoint suggesting that they carried the Ip allele. Studies are in progress to evaluate the effect of this allele on coat colour phenotypes in Nero Siciliano pig

Released momentum distribution of a Fermi gas in the BCS-BEC crossover

We develop a time-dependent mean-field theory to investigate the released momentum distribution and the released energy of an ultracold Fermi gas in the BCS-BEC crossover after the scattering length has been set to zero by a fast magnetic-field ramp. For a homogeneous gas we analyze the non-equilibrium dynamics of the system as a function of the interaction strength and of the ramp speed. For a trapped gas the theoretical predictions are compared with experimental results.Comment: 4 pages, 4 figure

Alkaline phosphatase survey in pecorino siciliano PDO cheese

The determination of alkaline phosphatase (ALP) in cheeses has become an official method for controlling cheeses with a protected designation of origin (PDO), all of which use raw milk. PDO cheeses, characterized by high craftsmanship, usually have an uneven quality. However, for these cheeses, it is necessary to establish ALP values so that they can be defined as a raw milk product. In this study, a dataset with Pecorino Siciliano PDO samples was analyzed to determine ALP both at the core and under the rind. The results showed that there was no significant difference between the different zones in Pecorino cheese. A second dataset of 100 pecorino cheese samples determined that ALP was only at the core of the cheese. Moreover, there was a statistically significant difference between the ALP values of cheeses produced with raw milk and those produced with pasteurized milk. Furthermore, according to the temperatures, a wide variability of ALP values was observed in the Pecorino Siciliano PDO samples from the core of the cheeses. This was a result of several under scotta whey cooking methodologies adopted by cheesemakers, which do not permit a clear range. Therefore, further investigation is desirable