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Qualità della carne bovina: obiettivi chiari per rispondere alle richieste del consumatore
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Physical egg quality from organic versus conventional laying hens
Full text linkThe physical quality of eggs laid by hybrid hens reared under organic farming system (ORG) was compared with that of eggs laid by hybrid hens reared conventionally (CON). The ORG eggs belonged to 5 Organic farms whereas CON eggs were from floor housing (F) and cage housing (C). The eggs’ physical quality was measured on 100 eggs per each ORG, on 104 eggs of F and on 78 eggs of C groups. The albumen pH was measured within 3 days after laying. Measurements included individual whole egg weight and that of its constituents, in order to calculate their proportions. Other measurements were egg equatorial diameter, egg height and eggshell thickness. Indexes were then calculated: Shape index= (equatorial diameter/height) x 100; Surface area= 4.67 x (egg weight)2/3; Eggshell index= eggshell weight/(equatorial diameter/height). With exception of the egg Surface area, all the parameters considered were significantly affected by the farming system (P<0.001). Compared to the CON eggs the ORG eggs were heavier, had lower yolk/albumen ratio, lower eggshell thickness and eggshell weight incidence. Average Shape index value was higher in C than in ORG eggs (P<0.05) and average Eggshell index value was higher in ORG than in F eggs (P<0.05). The average albumen pH was significantly lower in ORG eggs compared to that of CON eggs (8.85 vs 9.15; P<0.001), and that of F was lower than that of C eggs (9.11 vs 9.19; P<0.05). Among the 5 farms of the ORG the eggs highlighted a large variability in the considered values and indexes, and this represents a level of criticality that should be taken into accoun
Changes of pH and electrical properties on beef LTL muscle after electrical stimulation of carcass
No full textA combined effect of short time dietary vitamin E supplementation and vitamin C addition to minced meat on colour and lipids stability of beef burgers
No full textOrganic farming of dairy goats in the Veneto region: feeding management and milk quality
No full textThe relationship between the quality of goat milk and the feeding management in organic farms located in the Veneto Region was evaluated. Five organic dairy goat farms with Alpine and Saanen breeds were considered. Samples of bulk milk and feeds were collected monthly and analysed for chemical composition. Milk fatty acids profile was also determined. All data were submitted
by ANCOVA analysis using breed (B), time of sampling (ST) and B x ST as fixed effects and dry matter intake (DMI), dietary concentrations of crude protein (CPc), NDF (NDFc), starch (starchc), and use of grazing as linear covariates. Milk urea N was positively affected by DMI (r=3.64; P<0.05) and
negatively by starchc (r=-5.91; P<0.05) and total bacterial count increased significantly (P<0.05) with the increase of CPc and starchc. DMI affected positively the milk fatty acid (FA) profile by increasing of PUFA (P<0.01), n-3 (P<0.001) and n-6 (P<0.05) acids and decreasing of SFA (P<0.05) levels in milk.
Opposite effects on FA profile were observed by CPc, NDFc and starchc. The use of grazing only caused a significant increase (P<0.05) in the content of CLA in milk
Carcass characteristics, fatty acid composition and beef quality in Limousin cattle fed low antinutritional factors raw full-fat soybean
No full textEfects of some carcass and fresh ham traits on curing loss of hams from Goland crossbred pigs. Proceedings of the 13th ASPA Congress, Piacenza, june 21-24, 1999. Recent progress in animal production science, 1, 689-691
No full textCuring losses (LO%) of 500 left dressed hams from 500 Goland hybrid pigs were analysed in relationship to some traits of carcass (weight, backfat and loin thickness by FOM) and of fresh hams (weight, L*, a* b* parameters of semimembranous, subjective scores). LO% showed an inverse and quadratic relation with carcass weight, which is confirmed as an effective management tool for affecting curing losses. LO% decreased at increasing of backfat thickness (SR) and of ham marbling and fat covering scores and increased with increasing longissimus dorsi thickness (F). The control of curing losses in selection programs for commercial hybrid pigs is suggeste
Esperienze di allevamento biologico del Branzino (Dicentrarchus labrax)
No full textLe esperienze di produzione biologica effettuate presso il Centro ittico Bonello di Veneto Agricoltura nel triennio 2008-2010 sono state imperniate sugli allevamenti di tipo semi-intensivo e biologico, nell’intento di offrire ai produttori locali, e ai vallicoltori in particolare, informazioni e conoscenze che presentassero elementi di novità e potenzialmente complementari a quelle convenzionali, già attuate in molte valli da pesca parallelamente alla vallicoltura estensiva tradizionale. I dati raccolti nelle prove sperimentali di allevamento con metodo biologico, nelle analisi sulla qualità dei branzini e nell’indagine sui potenziali consumatori di questo nuovo prodotto sembrano indicare alcune risposte agli obiettivi iniziali di questo progetto. Innanzitutto la sostenibilità tecnica e gestionale dell’allevamento biologico del branzino, nel rispetto delle indicazioni produttive richieste dalla normativa vigente, pur in presenza di alcune criticità ancora irrisolte, che potrebbero negativamente influire sullo sviluppo futuro (approvvigionamento di mangimi biologici adatti alla specie, disponibilità futura di avannotti prodotti in modo biologico, possibilità di utilizzo di ossigeno in condizioni ambientali sfavorevoli). Le indicazioni analitiche sulla qualità del prodotto, anche se limitate per numero, suggeriscono che il branzino biologico è complessivamente simile al convenzionale, ma con un migliore profilo dietetico dei grassi, che lo avvicina al pescato. Infine, l’attenzione dimostrata da una sufficiente quota di consumatori nell’indagine di mercato fa ben sperare i produttori biologici di incontrare l’interesse del mercato verso un prodotto che dovrà obbligatoriamente posizionarsi a un livello di prezzo superiore rispetto al convenzionale
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