1,720,994 research outputs found
Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed
Full text linkThere is a growing demand by the modern consumer for meat containing less fat and lower levels of saturated fatty acids, which are considered to increase the risk of coronary heart disease. In southern Italy, the Gentile di Puglia breed is one of the most common on farms, and the light lambs are often consumed. The study evaluates the effect of a diet containing extruded linseed (Linum usitatissimum) on growth performances, carcass traits, and meat quality in Gentile di Puglia light lambs. Thirty-six male lambs are weaned at about 20 days of age, and divided into three groups—each group is either fed a control diet (C), a diet containing 3% extruded linseed (L), or a diet containing 3% extruded linseed and 0.6% oregano (Origanum vulgare) (L + O). The lambs’ growth performances and the slaughtering and dissection data did not differ between groups. Dietary treatments have no significant effect on the quality and chemical composition of Longissimus lumborum (Ll). The mount of linoleic acid in Ll meat is significantly higher in the L group, and this positively affected the total content of n-3 Polyunsaturated Fatty Acid, as well as the n-6/n-3 ratio. The good results obtained concerning the sensory traits meet the requirements of the market’s consumer
Qualità delle carni, risultati sperimentali
Full text linkLa nota superiore qualità gastronomica delle carni di selvaggina, in particolare di quelle di cinghiale, è stata confermata dai risultati sperimentali ottenuti sia dai ricercatori del Dipartimento di Scienze Agro–Ambientali e Territoriali dell’Università degli Studi di Bari sia da altri studiosi di altre istituzioni di ricerca. Dai risultati ottenuti nelle condizioni sperimentali operative emerge una normale superiorità dei suini neri di Basilicata rispetto ai cinghiali, non solo per quanto concerne gli aspetti produttivi in vita, i rilievi alla macellazione e la composizione delle mezzene, ma anche per diversi parametri di qualità delle carni. Infatti quelle dei suini, anche se sono più acquose, sono più luminose e meno rosse, meno resistenti e presentano un grasso dotato di maggiori percentuali di w3 e un miglior rapporto w6/w3
Impact of Eggs Storage Time and Duration of Fumigation on Hatchability, Embryonic Mortality and Characteristics of Day Old Chicks
No full textThis study aimed to investigate the effects of egg storage time and fumigation duration on chick quality, hatchability, and breakout analysis in broilers. A total of 600 eggs from each storage time (24 and 48 h) were divided into three fumigation groups (15, 20, and 25 min), with each group further split into four replicates of 50 eggs, resulting in six experimental groups: S24F15, S24F20, S24F25, S48F15, S48F20, and S48F25. The results indicated that egg storage times of 24 or 48 h and fumigation durations of 15, 20, and 25 min did not significantly affect most chick quality parameters, including egg weight, A-grade
chicks, B-grade chicks, contamination, and water loss (P>0.05). However, chick weight was significantly higher (P<0.05) in the F15 group (44.4±0.73g) compared to the F20 (43.3±0.47g) and F25 (43.2±0.58g) groups. Similarly, chick yield was significantly higher (P<0.05) in the F15 group (68.8±0.62%) than in the F20 (67.9±0.33%) and F25 (67.5±0.39%) groups. Interaction effects showed significantly higher chick weight (44.8±0.68g) and chick yield (69.3±0.38%) in the S48F15 group compared to other groups. The breakout analysis revealed no significant effect (P>0.05) of egg storage time or fumigation duration on dead chicks at different weeks, dry chicks, contaminated chicks, and total unhatched eggs. Similarly, hatchability and the percentage of hatch of fertile eggs were not significantly affected (P>0.05) by egg storage time or fumigation duration, nor by their interaction. In conclusion, while most parameters remained unaffected, a fumigation duration of 15 min, especially with 48 h of egg storage, resulted in higher chick weight and yield, suggesting potential benefits for broiler production efficiency
Composizione 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
Influence of genotype on meat quality in kids
No full textThe research meant to evaluate carcase characteristics and meat quality traits of kids from three genotypes bred in Southern Italy. The trial was carried out in a farm located in Basilicata on 15 male kids born as singletons of three genotypes: Garganica (G), Maltese (M) and Siriana (S) that were fed only milk, suckling from their dams until they were about 21! days old. Afterwards, the kids were weaned with a pelleted feed administered ad libitum and slaughtered at 60! days of age. Dams grazed for about ten hours during the day and received hay ad libitum and a commercial feed (500 g/head/day) at housing, in the evening. Genotype did not affect growth performances. As for slaughtering data, a significantly lower net cold dressing percentage was recorded for M kids (56.42%; SEM =3.723) in comparison with G (64.22%; p<.01) and S (62.51%, p<.05). In M kids the dissection of the right half carcase into meat cuts showed a significantly (p<.05) lower incidence of the loin (5.78% vs. 6.86 and 7.06%, respectively for S and G breeds; SEM =0.711) and leg (30.15%; SEM =0.388) as compared to S (29.69%; p<.01) and G (32.21%; p<.05). Separation of the leg and the loin into their tissue components did not show any significant difference between genotypes as for the proportion of lean, fat and bone. No significant differences aroused between breeds for pH and meat colour features of the Longissimus dorsi (Ld) and Semimembranosus (Sm) muscles. Shear force (WBS) of the Ld muscle of G kids was significantly lower (p<.05) compared to M and S breeds (5.15 vs. 7.95 and 7.27 kg/cm2, respectively; SEM =1.553) while no effect of breed was recorded on tenderness of the Sm muscle. The total collagen content assessed on the Ld muscle showed no significant difference between genotypes. Meat lipid oxidation, measured by 2-thiobarbituric acid reactive substances (TBARS), showed that Ld meat stored for 10!days at 4 °C had a significantly (p<.01) higher value of malondialdehyde content (mg MDA/kg meat) in the G breed compared to S and M (0.77 vs. 0.28 and 0.38, respectively; SEM =0.206)
Meat quality in autochthonous Mediterranean pig breeds reared in organic production systems
No full textBlack pig breeds are autochthonous populations present in many Mediterranean
countries, reared on sustainable production systems as they can exploit the feed
resources available on the territory. While in Italy the black pig breeds have been
thoroughly studied, in Greece there is still lack of information about the
productive performances of this animal. This is a comparative study aiming at
investigating on the carcass traits and meat quality features of the autochthonous
Greek Black Pig and Italian Apulo-Calabrese black pig reared under organic
production systems, typical of the rural areas of the two countries, on the quality
parameters, chemical composition and fatty acid pro fi le of the Longissisum
lumborum muscle. A total of 40 pigs were used, 20 for each genotype, within
each genotype two sub-groups were made and slaughtered at 9 or 12 months of
age, respectively. When slaughtered at 12 months of age, meat from the Greek
pig was brighter and more tender than the Apulo-Calabrese, while the chemical
composition from the Italian breed showed a lower protein and intramuscular fat
content than the Greek one. A higher percentage of Saturated Fatty Acids (SFA),
total n-3 and n-6 fatty acids in turn of a lower amount of Mono Unsaturated Fatty
Acids (MUFA) was found in meat from both the Greek groups. This trial may be
considered as a fi rst step to evaluate meat characteristics of the autochthonous
Greek black pig and, therefore, a tool to increase awareness of this local
genotype and its exploitation
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
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