1,721,191 research outputs found
A microencapsulated mixture of flavoring substances in a model of coccidiosis in broilers
No full textThe aim of this study was to test the anticoccidial activity of a microencapsulated blend of flavoring substances in vivo in broilers artificially infected with Eimeria cocci. A total of 1,500 day-old chicks (Cobb 500) were divided in pens (50 chicks/pen) and assigned to 3 groups (10 pens/group): negative control (NEG), fed a basal diet, not challenged; positive control (POS), fed a basal diet, challenged; treated (TRT) group, fed a basal diet supplemented with a microencapsulated blend of flavoring substances at 250 g/MT, challenged. The challenge consisted of an oral inoculation with a multispecies Eimeria inoculum at day 21. The study lasted 42 days with intestinal lesions and oocysts per gram (OPG) of feces determined on day 28, and growth performance recorded throughout the study. Data were analyzed with ANOVA and differences considered significant at P<0.05. In the first week after the infection, the challenge did have a negative impact on growth performance for the POS group compared to the NEG control, while the treated group, despite the challenge, showed already significantly better body weight gain and FCR. From the cocci challenge to the end and for the overall period, FCR of TRT group was comparable to the NEG not-challenged group (P<0.001). Moreover, TRT group showed reduced intestinal lesion scores for Eimeria spp. at d28 (P<0.05) and numerically lower fecal shedding of oocysts compared to POS group. To conclude, the microencapsulated blend of flavoring substances used in this study has the potential to contain loss of performance and intestinal lesions associated with coccidiosis challenge in broiler chickens
INFLUENZA DELLA TEMPERATURA SULL’IMBRUNIMENTO NON ENZIMATICO IN MOSTI COTTI
No full textMosto di Trebbiano d’Abruzzo è stato concentrato utilizzando 3 differenti temperature (80, 90 e 100 °C). Sui campioni ottenuti ogni ora per l’intero processo di cottura, sono state eseguite analisi per la determinazione di idrossimetilfurfurale (HMF) e del colore. Considerando il mosto quale matrice di partenza, e la relativa presenza di zuccheri riduttori, aminoacidi, acidi organici e le alte temperature utilizzate, è possibile l’innesco di reazioni di imbrunimento non enzimatico (NEB). L’HMF è un composto intermedio delle reazioni NEB, per cui considerato indice di imbrunimento per diversi alimenti. Le reazioni NEB comportano anche l’imbrunimento del colore della matrice di partenza. Quindi la determinazione dell’HMF e delle coordinate cromatiche potrebbero rappresentare un’utile scelta analitica per valutazioni di carattere tecnologico relative all’operazione unitaria di concentrazione termica. Le curve dell’evoluzione di questi parametri nel tempo sono state utilizzate per valutare la loro dipendenza dalla temperatura di trattamento utilizzata, attraverso il calcolo dell’equazione di Arrhenius. In entrambi i casi è stata trovata dipendenza dalla temperatura di esercizio, e tale comportamento è indice del fatto che i parametri osservati, danno buone informazioni circa le reazioni di imbrunimento, la cui intensità ed evoluzione è strettamente dipendente dal trattamento termico stesso.[...
Botanicals as a zinc oxide alternative to protect intestinal cells from an Escherichia coli F4 infection in vitro by modulation of enterocyte inflammatory response and bacterial virulence
Full text linkPharmacological doses of zinc oxide (ZnO) have been widely used in pig industry to control post-weaning diarrhea (PWD) symptoms exacerbated by enterotoxigenic Escherichia coli F4 infections. Because of environmental issues and regulatory restrictions, ZnO is no longer sustainable, and novel nutritional alternatives to manage PWD are urgently required. Botanicals represent a wide class of compounds employed in animal nutrition because of their diverse beneficial functions. The aim of this study was to investigate the in vitro protective action of a panel of essential oils and natural extracts on intestinal Caco-2 cells against an E. coli F4 infection. Moreover, we explored the potential mechanisms of action of all the botanicals compared to ZnO. Amongst the others, thyme essential oil, grape seed extract, and Capsicum oleoresin were the most effective in maintaining epithelial integrity and reducing bacterial translocation. Their mechanism of action was related to the modulation of cellular inflammatory response, the protection of tight junctions' expression and function, and the control of bacterial virulence, thus resembling the positive functions of ZnO. Moreover, despite their mild effects on the host side, ginger and tea tree essential oils provided promising results in the control of pathogen adhesion when employed during the challenge. These outcomes support the advantages of employing selected botanicals to manage E. coli F4 infections in vitro, therefore offering novel environmentally-friendly alternatives to pharmacological doses of ZnO capable to modulate host-pathogen interaction at different levels during PWD in pigs
Influenza dell'ossigenazione preventiva sulla composizione di mosti e vini bianchi di qualità
No full textPreliminary studies on the effect of Oidium tuckeri on the phenolic composition of grapes and wines
No full textDosi nutrizionali di zinco modulano l'espressione genica dei fattori di virulenza di Escherichia coli K88
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The phenolic composition of red grapes and wines as influenced by Oidium tuckeri development
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