1,720,988 research outputs found
Calpain system in vitro activity and myofibril fragmentation index in fallow deer (Dama dama): effects of age and supplementary feeding
No full textCalpain system (l- and m-calpain, calpastatin) and myofibril fragmentation index (MFI) were analysed on muscle longissimus thoracis et lumborum of 16 male fallow deer, half 18- and half 30-month-old, slaughtered after a 4-month feeding trial on pasture alone or with concentrate supplement. Diet did not produce any difference on the measured variables. The muscle of the elder deer had a higher calpastatin level 6 h post-mortem (136.0 vs. 99.7 units/50 g, for the 30- and 18-months-old, respectively), and a lower MFI value, particularly 24 h post-mortem (71.1 vs. 89.1). This is in agreement with previous data showing tougher meat from 30-month-old animals
Qualità della carne del suino pesante in rapporto al genotipo e allo stato d'ingrassamento
No full textEffect of whole linseed addition on meat production and quality of Italian Simmental and Holstein young bulls
No full textThe effect of long term dietary linseed addition on performance, carcass characteristics and meat quality of Italian Simmental (IS) and Italian Holstein (HI) young bulls was investigated. Thirty-two animals were assigned to 4 groups following a factorial design: 2 breeds - IS and IH - × 2 diets - containing whole ground linseed (5-8% of DM) and control. IS had greater in vivo performance and carcass characteristics than IH. IS muscle had lower C14:0, C16:0, SFA, higher C18:2n-6 cis, PUFAn-6, PUFA and PUFA/SFA proportion than IH in phospholipids (PL) fraction. Linseed inclusion did not affect animal's performance and carcass characteristics. In muscle PL, linseed increased C20:0, C22:0, C23:0, C20:5n-3 and decreased C20:4n-6, PUFAn-6/n-3, PUFAn-6 concentration. Linseed decreased C14:0, C16:0 proportion in neutral lipids (NL) and increased total PUFAn-3, C18:3n-3 proportions both in NL and PL fraction. However, these differences were relatively low from a quantitative point of view
Quality of Montasio cheese from Italian Simmental cows grazing on mountain pasture or reared indoor
No full textThe aim of this study was to compare Montasio cheese made from milk of 120 Italian Simmental cows reared under two different systems. On an alpine farm, 60 cows were maintained on Gramineae-rich pasture and supplemented with 2 kg head day(-1) of concentrate on average. The other 60 cows were kept indoors and fed a hay-based diet. Cheese production was repeated in two periods (early July and late August) and processed for each period for 3 consecutive days according to traditional production technology of PDO Montasio. Analyses of chemical, textural and fatty acids were performed on two-month-ripened cheeses. Pasture-derived cheese was significantly different from hay-derived cheese in terms of chemical composition (higher dry matter and fat, lower protein), colour (more yellow-red) and textural properties (higher hardness, gumminess and chewiness). In addition, it showed a fatty acids profile more beneficial for human healt
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