1,721,104 research outputs found
H, C, N, O and S stable isotope ratios of livestock from Cameroon
Full text link70% of the population in Cameroon is economically dependent on agriculture, essentially represented by livestock
production. There are around six million cattle in Cameroon, mostly belonging to the Zebu breed. In order to improve meat and milk productivity for the Gudali zebu breed in Cameroon, international cooperation between Italy and Cameroon has recently been started up. Within the context of this cooperation, 60 samples from three different cattle species (Gudali, White and Red Fulani) from different parts of Cameroon (the Sudano-Sahelian area in the North, Guinea high savannah in the East, high plateau in the West and forests in the South) were subjected to analysis of the 13C/12C, 15N/14N, 34S/32S, 2H/H and 18O/16O
ratios of defatted dry matter and the 13C/12C, 2H/H and 18O/16O ratios of fat, using IRMS after combustion or pyrolysis. Stable isotope ratios of bio-elements have already been shown to be capable of characterising meat products on the basis of animal diet and the geo-climatic characteristics of the area of provenance (Camin et al., 2007; Perini et al., 2009; Schmidt et al., 2011). Livestock from Cameroon are characterised by typical δ13C values, due to an animal diet based on C4 plants (such as Echinochloa or Panicum) and δ34S values
The influence of the type of dry-cured Italian PDO ham on cathepsin B activity trend during processing
No full textCathepsin B activity was measured during processing in hams originating from the main Italian prosciutto PDOs: Parma, San Daniele and Toscano. Sixty-five heavy pig thighs, from sixty-five Italian large white x Italian Landrace pigs bred and slaughtered in the same conditions were considered. Five thighs represented the post-mortem control time. The other 60 were distributed one plant per PDO, following a balanced plan. The thighs were sampled at the biceps femoris in groups of four per plant in the following ripening phases: salting, resting, drying, greasing, end of curing. The activity of the Cathepsin B (U/g protein) was determined by means of fluorescence measurements. The Cathepsin B ripening trend of the various PDOs was significantly different, particularly during the initial and mid-curing stage. This activity correlates with the proteolysis index through a PDO dependent pattern, indicating that different processing conditions can influence the quality of prosciutto, since they determine its biochemical development
Animal welfare and environmental sustainability of dairy buffalo farms in Northern Italy
No full textMultielement (H, C, N, O) stable isotope chracteristics of lamb from different italian regions
No full text
Targeted and untargeted alkaloid characterisation of pasture herbs and milk from eastern Italian Alps using high resolution mass spectrometry
No full text- …
