1,721,013 research outputs found
Fenilpropanoidi nella dieta per suini in accrescimento : effetti sull'attività antiradicalica globale del sangue e su alcuni parametri ematici
No full textThe aim of the present work was to evaluate the effect of natural antioxidant supplementation in pigs from weaning to 97 kg LW on performance and on some physiological indicators of welfare. Forty piglets of 7 kg LW were allotted to two dietary treatments: control diet and supplemented diet (5 mg/kg of a natural extracts titered in phenylpropanoid glycosides (PPG) expressed as verbascoside). Pigs were weighted at d 0 d 15, d 60, d 90 and d 150 after weaning. Blood samples from 12 piglets/treatment were analysed for serum haptoglobin, cortisol, aspartate amino transferase (AST) and birilubin concentrations and blood antiradicalic activity by mean KRL test. No differences were found for performance. Total antiradicalic activity tended to improve in treated group. Haptoglobin and AST showed time effect (P<0.001
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
The oxidative stability and sensory characteristics of meat from pigs fed natural antioxidant
No full textThe aim of this study is to evaluate in pigs the effect of dietary polyphenols on the oxidative stability and sensory characteristics of Longissimus Dorsi (LD) muscle at two different storage time. Eighteen LD muscle, from pigs fed control diet and diet supplemented with 6 mg polyphenols, from a natural extract of Verbenaceae (AjuteTM) / kg feed, from weaning to slaughter (110 kg live weight) were selected and frozen at -20° C pending lab analysis. After thawing for 24 h at 4°C, the LD muscles were cooked in a oven at 150° C (to a core temperature of 70 ° C). After cooling the entire LD muscles were cut into 3mm thickness slices. The samples were evaluated for sensory characteristics and oxidative stability at two different storage time at 4° C: 12 (T1) and 36 hours (T2). The LD slices were warmed at 60° C before the sensory evaluation, using Descriptive analysis (DA). Eight judges were selected and trained to participate in the DA panel. The DA analysis was organized in 3 steps: terminology generation/development phase, definition and use of the reference standards, and individual evaluation and booth set-up training scorecard development. Moreover the oxidative stability, assessed using thiobarbituric acid reactive substances (TBARS), were determined. The flavour of rancid was the only descriptor affected by the time of storage (P < 0.001): Delta score for rancid descriptor (T2-T1) resulted lower (P < 0.047) in LD from pigs fed diet supplemented with natural antioxidant . Raw LD samples enriched in natural antioxidant showed a lower (P<0.001) TBARS values compared to the control. The TBARS values tended to be lower (P = 0.067) in cooked pork samples enriched in natural antioxidant. The use of natural extracts may determine an improvement of meat quality due to the increase of antioxidant reserves and therefore a longer shelf life
KRL test to objective evaluation of welfare : sensibility to housing conditions and dietary supplements
No full textThe aim of this work was to determine the sensibility of KRL test to evaluate pig welfare in relation to different housing conditions and dietary supplements. It is reported that the response to oxidative stress could be considered as welfare parameter in swine. The KRL test allows the evaluation of total blood antioxidant activity. In the first trial we evaluate the total blood antioxidant activity of 12 swine allotted respectively to solid and totally slatted floor. In the second trial blood samples were obtained at 0, 15 and 60 d from 10 weaned piglets fed control diet and diet supplemented with vitamin E (54 mg/kg) respectively. The first trial showed that the total antioxidant activity of red blood cells resulted higher in pig allotted to the solid floor (P=0.01). In the second trial the KRL test evidenced an increase in the total antioxidant activity of whole blood and red blood cells of piglets fed diet supplemented with vitamin E (P<0.05). The present research showed that the KRL test is able to discriminate welfare in relation to different housing conditions and dietary supplements
Effect of dietary linseed on the nutritional value and quality of pork and pork products : systematic review and meta-analysis
No full textNutritional quality of pork is a significant factor for consumers' health. Feeding n-3 PUFA to pigs, using linseed, improves pork nutritional quality. A meta-analysis involving 1006 pigs reported in 24 publications was carried out to assess the effects of dietary linseed on alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) content in muscle and adipose tissue. Data showed positive effects of n-3 PUFA on muscle fatty acid composition: ALA. +. 137%, EPA. +. 188%, DPA. +. 51% and DHA. +. 12%. Same results were observed in adipose tissue: ALA. +. 297%, EPA. +. 149%, DPA. +. 88% and DHA. +. 18%. A positive correlation between dietary treatment and ALA and EPA content in muscle (P. <. 0.001) and adipose tissue (P = 0.036) was observed. A significant association between DPA (P = 0.04) and DHA (P = 0.011) and live weight in muscle was observed. Feeding linseed to pig improves the nutritional pork quality, raising the n-3 PUFA content in muscle and adipose tissue
Growth performance and oxidative status in piglets supplemented with verbascoside and Teupolioside
No full textTwo hundred forty piglets, half female and half barrows, 8.1 1.40 kg LW, were divided into 6 experimental groups and fed ad libitum with a diet supplemented with the following levels of antioxidants: 0 (CON + = positive control added with 100 mg lincomicine/kg), 5 (LT = low teupolioside or LV = low verbascoside), 10 (HT = high teupolioside; HV = high verbascoside; LT+LV) mg/kg of diet for 56 days. Body weight and feed intake were recorded on d0, 14 and 56 of the trial. Ten piglets from each group were selected and blood collected by anterior vena cava puncture at 0, 14 and 56 d for reactive oxygen metabolite (ROMs) determination. HV showed final weight higher than the other groups (P<0.05), and oxidative stability was improved by both integrations of verbascoside. These results support the view that Verbascoside influences the growth performances and oxidative status of piglet
Effect of different production typologies on chemical, physical and sensory characteristics of Italian commercial pork
No full textBACKGROUND: Slaughter weight could influence some chemical, physical and sensory characteristics of pork production. The
aim was to compare loin quality from pigs slaughtered at 120 kg or at 160 kg live weight, representing two different Italian
lines of commercial production.
RESULTS: Physical and chemical traits were affected by slaughter weight, but lower values of moisture (P < 0.01) and higher
fat content (P < 0.05) were found in heavy pork loin; furthermore, increased slaughter weight resulted in redder, yellower and
more intense colour (P < 0.05). Slaughter weight did not influence the purchase intent or consumer preference, except for fresh
meat colour (P < 0.05) preferred in light pigs. A selected and trained panel carried out a difference-from-control test, showing
that heavy pig loin was redder, more marbled, moister, sweeter, saltier, and had a more metallic flavour and lower tenderness
than the light one (P < 0.05). The colour difference of rawmeat is the only parameter detected by the consumers.
CONCLUSION: Different production typologies affected chemical and physical characteristics of loin. Moreover sensory
evaluation showed substantial differences between the loin samples. However, the purchase intent and consumer preference
were not influenced by these two production typologies
- …
