1,720,968 research outputs found
Valuation of autochthonous bovine genotypes: assessment of the meat quality of the Italian Podolian and the Greek Katerini cattle
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The utilities of donkey: techniques and prospects
No full textIn the early 90's, there were reports that donkeys are about to extinct as species. In Italy,
there w ere counted few heads of many breeds and some of them had already been extinct. With the donkey in extinction, there was a risk of disappearance of a part of ecosystem
that we are part of, a biodiversity particularly significant as it represents human history. Ali
countries around the Mediterranean sea, countries of southem Europe from Spain to Greece
and of north Africa from Turkey to Morocco, ha ve seen the production and the progress of
agricultural world related to the presence of equines. Today, in many parts of ltaly, donkey
is rediscovered for the potentiality that can stili has. The presence of donkey becomes once
again useful inside farms, first of ali, because of its milk production, milk that is similar to
that of humans and, also, for the use of this milk in the industry of cosmetics. Moreover,
the use of meat produced by these animals is appreciated by today's consumers in the quest
for authentic ftavors and traditional recipes and, last but not least, the donkey's use for pettherapy
and for trekking with donkeys. This work is just a descriptive picture of the ltalian
breeding reality with many possible suggestions for those countries where the donkey is stili
a solitary inhabitant of the countryside
Quality of the meat of cattle podolico in relationship with the slaughtering age and the breeding system
No full textComposizione acidica del grasso delle carni di vitelloni podolici di 14 e 18 mesi di età
No full textIn the last few years, has been growing a huge interest in the fat content
of the nutrients due to the relationship between many studies made on
diets with high percentage of saturated fatty acids and heart diseases.
Limiting the input of saturated fatty acids and consuming large amounts
of polyunsaturated fatty acids (PUFA), particularly those of ω3-PUFA
series [acid α-linoleic, EPA (C20:5 ω-3), DHA (C22:6 ω-3), acids of
the CLA series] have as a result the reduction of the heart pathologies,
the increase of the immunological, anti-inflammatory and against cancer
defenses; the cerebral and visual system development of fetus. Our studies
were based on evaluating the nutritional characteristics and the nutraceutical
propriety of podolian meat with a particular attention on the
content of fatty acids of the series mentioned before. For this reason, we
compared all the results taken by the analysis of samples of Longissimus
dorsi of podolian bulls slaughtered at 14 or 18 months of age, reared in
groups of 6 animals with two different systems (indoor rearing-system
and semi free-range). Their comparison shows that, generally, the content
of fatty acids of the ω3-PUFA series is higher on the animals reared
with the semi-free range, both on 14 and 18 months of age, trend
showed by the raw and the cooked samples
Evolution of meat quality of black pigs with the age of slaughter (Progress in Nutrition (2011) 13, 4 (292-299))
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Composizione acidica del grasso delle carni di vitelloni podolici di 14 e 18 mesi di età
No full textEvolution of meat quality of black pigs with the age of slaughter
No full textIn order to study the productive aspects and the meat’s chemico-nutritional quality and the acidic composition of fat from Black pigs of Basilicata in different ages, there were used 12 animals from which 4 slaughtered at 9 months, 4 at 12months and 4 at 15 months of age. All animals were reared at indoor conditions and fed with the same feed. From the obtained results, it can be seen that the slaughtering age has a positive effect on the final live body weights, always more in those older animals (165,33 kg vs 140,8 kg and 116,5 kg), on carcasses’ weight, on carcasses’ conformation, on the composition of carcasses’ cuts, on slaughtering yields, always lower in pigs of 9 months. Moreover, raw meat at 3 days from the slaughter of 15 months of age pigs, apart from presenting a higher (P<0,01) and significant pH (6,58 vs 5,16 e 5,14), in comparison with those younger (12 and 9 months), is certainly (P<0,01 and/or P<0,05) redder (7,11 vs 5,35 and 3,03), less hardy (2,27 kgf/cm2 vs 2,86 kgf/cm2 and 3,30 kgf/cm2) and more resistant; while, the cooked meat of 12 months of age animals is certainly (P< 0,01) less hard (2,22 kgf/cm2 vs 2,85 kgf/cm2 and 2,38 kgf/cm2), more watery and poorer in fat (1,43% vs 2,92% and 1,80%). In general, as far as regards the fat of cooked meat, it seems that this of younger animals presents certainly (P<0,05) a higher quantity of SFA (39,78% vs 38,10% and 36,37%) lower percentage of MUFA (47,22% vs 50,90% and 50,07%), a higher percentage of UFA and a ratio of ω6/ω3 less (P<0,01) favorable, fact that it affirms also in cooked meat. In principal and as it is already reported, it can be concluded that the most appropriate slaughtering age is this of 15 months
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