1,720,986 research outputs found
Dietary grape pomace supplementation in lambs affects the meat fatty acid composition, volatile profiles and oxidative stability
Full text linkThe aim of this study was to evaluate the effects of supplementing grape pomace (GP) in lambs' diets. A total of 30 lambs homogeneous for body weight (13.1 +/- 2.1 kg) and age (25-30 days) were randomly allocated into two groups. The control group (CTR) received a standard diet for 45 days, while in the same period the experimental group (GP+) was fed with a diet containing 10% GP on a dry matter (DM) basis. The meat samples from the two groups showed no significant differences in drip loss, cooking loss, meat color and total lipid amount. However, the experimental feeding strategy influenced the meat fatty acid composition, with an increase in the relative percentages of stearic, vaccenic and rumenic acids. In particular, the increase in rumenic acids is associated with several health benefits attributed to its high bioactive properties. In cooked meat samples stored for 5 days at 4 degrees C, the dietary GP supplementation induced an increase in nonanal and 1-octen-3-ol and a significant reduction of hexanal, an indicator of oxidation; this improved resistance to oxidation in the GP+ samples and was also confirmed by the thiobarbituric acid reactive species (TBARS) test. In summary, the present study showed that the dietary GP supplementation was effective in improving the fatty acid composition and the oxidative stability of lamb meat. The use and valorization of the GP as a matrix of interest for zootechnical nutrition can, therefore, represent a suitable strategy for improving the qualitative aspects of animal production
ELF-MF transiently increases skeletal myoblast migration: possible role of calpain system
No full textPurpose: Cell migration is crucial for myogenesis since it is required for the alignment and fusion of myoblast. Ca2+ signals are involved in regulating myoblast migration and an extremely low frequency (ELF) magnetic field (MF) increases intracellular calcium levels in C2C12 myoblast. This study was aimed to investigate whether ELF-MF could affect myoblast migration. As calpains contribute to the regulation of myoblast motility the effect of ELF-MF on μ- and m-calpain was also investigated.
Materials and Methods: The effect of ELF-MF (1 mT; 50 Hz) on C2C12 cell motility was observed by wound-healing assay. Protein expression of calpains, calpastatin, myristoylated alanine-rich C-kinase substrate (MARCKS) and vinculin were examined by Western-blot analysis. Casein zymography and immunofluorescence analysis were carried out to evaluate, respectively, activity levels of calpains and intracellular distribution of calpains, calpastatin and actin.
Results: Exposure to ELF-MF resulted in a transient but significant increase of myoblast migration. This stimulatory effect was associated with a marked increase of μ- and m-calpain activity followed by the concomitant variation in their subcellular localization. No significant changes in intracellular distribution and protein levels of calpastatin were detected. Finally, a significant decrease of MARCKS expression and modifications of actin dynamics were reported.
Conclusions: This study clearly outlines an involvement of calpains in ELF-MF-mediated myoblast migration
Evaluation of Commercial Meat Products of Red Chicken Reared under LED Lights
Full text linkThe objective of our study was to investigate the role of three different light-color tempera-tures of Light-Emitting Diodes (LEDs) [Neutral (K = 3300 − 3700); Warm (K = 3000 − 2500) and Cool (K = 5500 − 6000)] on the qualitative attributes of breast meat obtained from male AZ Extra Heavy Red chickens. The comparison was made with meat deriving from chickens reared in the presence of classic neon lighting (Control). The meat was analyzed for the determination of both physical and chemical properties (cooking loss, moisture, total lipids and fatty acid composition). Furthermore, meat samples subjected to cooking were also analyzed for the identification of volatile compounds produced during the process; such evaluation was performed both immediately after cooking (T0) and after 7 days (T7) of cooked-meat storage at 4◦ C. Cooking-loss values were higher for samples from chickens raised with Neutral LED (p < 0.05) compared to the other groups. For the fatty acid profiles of the meat, higher values were found for monounsaturated fatty acids (MUFAs) such as C18:1, C9 and C16:1 in Cool LED compared to the Control. Regarding the volatile profile of cooked meat, compounds belonging to the families of aldehydes, alcohols, ketones, and aromatic compounds were identified. Compounds belonging to the aldehyde family, such as hexanal, increased in Cool LED samples at T0 in comparison to the Control. On the other hand, the amounts of 1-Pentanol, 1-Octanol and 2-Octen-1-ol, which belong to the alcohol family, increased at T7 in Cool LED samples compared to the Warm LED. In conclusion, LED lighting showed to be effective in inducing significant variations on chicken breast meat ready to be introduced to the market, in particular regarding fatty acid profiles and the accumulation of volatile compounds. However more in-depth evaluation is needed for the identification of modifications regarding the sensorial sphere, which could have an impact on the consumer acceptability of the product
New insight into the quality traits of milk and cheese from Teramana goats, a native italian breed
No full textEvaluation of chemical composition and meat quality of breast muscle in broilers reared under light-emitting diode
Full text linkThe present study was designed to investigate the role of three different light-emitting diode (LED) light color temperatures on the growth performance, carcass characteristics, and breast meat quality of broilers. In our experimental condition, 180 chicks were randomly distributed into four environmentally controlled rooms (three replicates/treatment). The experimental design consisted of four light sources: neon (Control), Neutral (Neutral LED; K = 3500–3700), Cool (Cool LED; K = 5500–6000), and Warm (Warm LED; K = 3000–2500). Upon reaching the commercial weight (3.30 ± 0.20 kg live weight), 30 birds from each group were randomly selected, and live and carcass weight were evaluated to determinate the carcass yield. Following the slaughtering, samples of hemibreast meat were collected from each group and analyzed for physical and chemical properties, fatty acids composition, and volatile compounds. Live weight and carcass weight were negatively influenced by the Warm LED; however, no significant differences were observed in carcass yield in any of the experimental conditions. Higher drip loss values were detected in breast meat samples obtained by broilers reared under Neutral and Cool LEDs. In regard to the meat fatty acids profiles, higher polyunsaturated fatty acids (PUFA) values were detected with the Warm LED; however, the ratio of PUFA/saturated fatty acids (SFA) did not change in any group. The evaluation of volatile profiles in cooked chicken meat led to the identification of 18 compounds belonging to the family of aldehydes, alcohols, ketones, and phenolic compounds, both at 0 (T0) and 7 (T7) d after the cooking. The results of the present study suggest that the LED represents an alternative technology that is cheaper and more sustainable than traditional light sources, since it allows economic savings for poultry farming without significant alterations on the production parameters or the quality of the product
Corrigendum to “Effects of selenium supplementation on chemical composition and aromatic profiles of cow milk and its derived cheese” (J. Dairy Sci. 102:6853–6862)(S0022030219305296)(10.3168/jds.2019-16382)
No full textOn page 6853, the third sentence of the abstract reads “The control group (CG) was fed with a conventional feeding strategy, while the experimental group (SeG) received a daily selenomethionine supplementation of 0.45 mg/kg in total mixed ration. The sentence should be modified as follows (change in bold): “The control group (CG) was fed with a conventional feeding strategy, while the experimental group (SeG) received a daily selenium supplementation of 0.45 mg/kg in total mixed ration.” On page 6854, in the third paragraph of Experimental Design, Diets, and Sampling, the second sentence should read: “The SeG cows received the same complete feed, formulated according to the same requirements and prepared in the same way, but the daily ration of each cow was supplemented with 0.45 mg of total Se per kg of TMR (normalized to a moisture content of 12%).” The authors regret the errors
Egg quality from nera atriana, a local poultry breed of the Abruzzo region (Italy), and isa brown hens reared under free range conditions
Full text linkThe selection and diffusion in the poultry sector of hybrid breeds able to produce higher amount of meat and eggs, led over time to the erosion of genetic resources. One of the strategies that can be applied in order to stem such phenomenon, concerns the valorization of the animal products, meat or eggs, obtained from indigenous poultry breeds. Therefore, the aim of this study is to characterize the qualitative aspects of eggs obtained from the Nera Atriana hen, an Italian indigenous laying hen characteristic of the Abruzzo region, making a direct comparison with a commercial hybrid reared in the same environment and applying the same feeding protocol. The trial was conducted for a period of 5 months (from March to July 2019), in which 6 egg samplings were performed (one at the beginning and additional 5 on a monthly basis); each sampling involved the collection of 15 eggs per group of animals for a total of 90 eggs per genotype. Eggs were specifically subjected to evaluations of the physical parameters, including the yolk color, and analyses aimed at determining the content of total lipids, cholesterol, and β-carotene. In addition to this, the fatty acids profile and the electrophoretic pattern of the globular proteins of the yolk were characterized. Eggs from hybrid hens were characterized by higher total weight with significantly higher values specifically associated to albumen and yolk weight and to the albumen percentage. In the eggs obtained from the local hen, higher relative percentages were instead found in the quantity of shell and yolk; furthermore, in the same samples was observed a higher yolk redness, a cholesterol concentration tending to be lower although not significant (p = 0.0521), and a greater amount of saturated fatty acids which could justify a lower susceptibility of the food to oxidative processes following transformation with heat treatments. With regard to the fatty acid composition, differences were specifically observed for palmitic (C16:0) and palmitoleic (C16:1 cis-9) acids that showed higher relative percentages in eggs from local breed, and for the oleic acid (C18:1 cis-9) which was more represented in eggs from commercial hens. In conclusion, some interesting nutritional features, in a preliminary way, have been highlighted that could lead the consumer to prefer these “niche” products over those obtained from commercial hybrids
Whole blood transcriptome profiling reveals positive effects of olive leaves-supplemented diet on cholesterol in goats
Full text linkAgro-industrial by-products represent an important source of compounds credited with high biotechnological potential. In the last decade, considerable interest has developed toward the use of these matrices as dietary supplements in the zootechnical field, paying particular attention to the qualitative aspects associated with animal products. However, less is known about the effect of these matrices on gene expression and thus on animal metabolism. Therefore, the aim of this study was to analyze the whole blood transcriptome of lactating goats fed a dietary supplementation with 10% olive leaves (OL), one of the main by-products deriving from the olive oil chain supply. By applying a false discovery rate (FDR) < 0.05 and a Log2 Fold change (Log2Fc) lower than −0.5 or higher than +0.5, it was possible to identify the differential regulation of gene coding for the apolipoprotein B (apoB) mRNA editing enzyme catalytic subunit 2 (APOBEC2), which showed downregulation in goats that received the dietary supplementation. An evaluation of both blood and milk cholesterol was performed, taking into account the strong association between plasma apoB and low-density lipoprotein (LDL). Results showed significantly lower concentrations of circulating cholesterol and cholesterol released into the milk through the mammary gland, demonstrating positive effects of OL feeding on animal welfare and potential health benefits for consumers
Influence of dietary grape pomace supplementation on chemical and sensory properties of ewes' cheese
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