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Optimisation of rabbit meat sample preparation for fatty acid profile analysis
No full textIn the rabbit meat the fatty acid (FA) profile determination doesn’t follows a standardized method of meat sample preparation and results obtained could differ significantly. The effect of rabbit meat sample preparation was studied. Longissimus dorsi meat of 25 rabbits was dissected 24h post mortem and divided longitudinally into 4 parts each and prepared as follows: whole part analysed 24h post mortem (Whole-Fresh), whole part stored 1 month at -20 °C (Whole-Frozen), ground part stored 1 month at -20 °C (Ground-Frozen) and ground and freeze-dried part stored 1 month at +4 °C (FD-Refrigerated). Quite all FA were affected by the sample preparation system. Total SFA were significantly higher in the Whole-Frozen compared to the Ground–Frozen samples (33.7 vs 32.7 % total FA; P<0.01). Total PUFA were, on the contrary, significantly (P<0.001) lower in the Whole-Frozen compared to the other 3 sample preparation systems (39.8 vs 41.7 vs 41.8 vs 42.0 % total FA, for Whole-Frozen, Ground-Frozen, FD-Refrigerated and Whole-Fresh, respectively), related to a significant reduction of C20:3n-6, C20:4n-6, C22:5n-3 and DHA. The Whole-Frozen sampling resulted the worse method of meat sample preparation whereas any statistical differences were observed between Ground-Frozen and FD-Refrigerated meat preparations
METODO ED APPARECCHIATURA PER L’ANALISI DI UN PRODOTTO ALIMENTARE PER ANIMALI DA ALLEVAMENTO
No full textLa presente invenzione concerne un metodo per l’analisi di un prodotto alimentare per animali da allevamento, il quale comprende: una fase di 5 distribuzione del prodotto alimentare in una mangiatoia; una fase di campionamento del prodotto alimentare; una fase di rilevamento, per ciascun campione, di valori di più parametri; una prima fase di calcolo, per ciascun parametro, della media complessiva (MC) e della deviazione standard complessiva (SDC) dei valori di tale parametro; una seconda fase di calcolo, per 10 ciascun parametro, di un corrispondente indice di rapporto (IR) ricavato dal rapporto tra la corrispondente deviazione standard complessiva (SDC) e la corrispondente media complessiva (MC); una terza fase di calcolo, per ciascun parametro, di un indice di parametro (IP) ricavato dal prodotto del corrispondente indice di rapporto (IR) con un corrispondente coefficiente di peso 15 (CP); una quarta fase di calcolo di un indice numerico di omogeneità complessiva (IO) ottenuto dal rapporto tra la somma degli indici di parametro (IP) e la somma di valori teorici di indici massimi accettabili di parametro (TMA); una prima fase di confronto dell’indice numerico di omogeneità complessiva (IO) con almeno un valore di soglia; una prima fase di associazione 20 dell’indice numerico di omogeneità complessiva (IO) con un indice descrittivo di stato (IDS)
Valutazione del profilo aminoacidico corporeo in ombrine (Umbrina cirrosa L.) alimentate con diete a diverso rapporto lipidi/carboidrati
No full textthe objective of the study was to determine by HPLC whole body aminoacid compositions of shi drum after a 4 months long period according with two lipid/carbohydrate ratio (EE/NFE):1.0 vs !.5. Total and essential AA amount were found significantly higher in EE/NFE 1.0 fed fish as well as LYS and LEU content resulting in an higher crude protein retention. Results suggest that low dietary EE/NFE ratio increases protein feed efficiency by reduction of catabolic oxidation of almost two essential amino acid
COMPOSITION AND RIPENING TRAITS OF SOPRESSA VICENTINA PDO
No full textSoprèssa Vicentina (SV) PDO is a fermented raw salami. The annual certificated production is about 150.000 kg, produced by 9 plants located in the territory of Vicenza (North-East Italy; 2.723 km2), a province of Veneto region. SV is a big size sausage: the diameter varies from 7-8 to 10-12 cm while the weight is ranging from 800 g to over 7 kg at the selling time. SV is manufactured using lean meat (ham, shoulder, loin, neck, belly) and backfat from Large White, Landrace and Duroc breeds (up to 150 kg hot carcass weight) and other ingredients as spices, sugar and nitrate/nitrite. Ripening time varies according to the weight of the product: from 60 days (1-1.5 kg at stuffing) to 120 days (3.5 – 8 kg at stuffing). Some characteristics of SV at 90 days of seasoning were studied. Among them proximate composition, pH, water activity, salt content, acidity value and proteolysis index. The content of fat and protein in the ripened product varied according to the extent of weight loss. The reduction of water activity was mainly due to water loss and salt addition. Microbial fermentation affected pH and the lipolytic and proteolytic processes
Fatty acids profile of cow’s milk produced from alpine grazing.
No full textMilk from alpine grazing shows a different fatty acids profile (FA) from that produced in lowlands farms. In particular, it seems to have an increased content in Mono- and Polyunsaturated Fatty Acids (MUFA and PUFA) and a better n-6 to n-3 ratio. Conjugated linoleic acid compounds (CLA) content also seems to be enriched. The present study aimed at evaluating the effect of alpine grazing (AG), in comparison to a Total Mixed Ration (TMR) feeding system, on fatty acids profile of milk. The study took place from May to September 2006 and involved a farm which during summer move to alpine grazing (Novegno Mountain - Vicenza, North Italy). During the lowland period (P1, May, 25) animals were fed a TMR diet, whereas during the alpine periods (P2, July, 18; P3, September, 5) animals were kept at pasture and received a concentrate supplement based on maize and barley. Bulked milk samples (mix of evening and morning milking) were collected 3 times throughout one week of each experimental periods (n=9). FA profile was assessed by gas-chromatography and the obtained data (% of the total detected FAME) were submitted to a one-way ANOVA; the 3 levels of fixed effect Period/Feeding system were used to calculate two orthogonal contrasts (P1 vs P2+P3 and P2 vs P3). Results showed a significant decrease of Saturated Fatty Acids (from P1: 62.9 to P3: 56.6%; P<0.001) and an increase of MUFA (from P1: 25.3 to P3: 31.1; P<0.001) and PUFA (from P1: 4.2 to P3: 5.5; P<0.01), determining also a better n-6 to n-3 ratio (from P1: 3.6 to P3: 2.6; P<0.01), Thrombogenic (from P1: 3.1 to P3: 2.3; P<0.001) and Atherogenic (from P1: 2.6 to P3: 1.9; P<0.001) indexes and CLA content (from P1: 0.8 to P3: 2.2; P<0.001). For all of these variables contrast analysis showed a significant difference (P<0,01) between TMR (P1) and Alpine grazing (P2+P3). These results could be explained by the higher intake of unsaturated FA when cows grazed on alpine pasture. Moreover, the increase of Unsaturated Fatty Acids during P2 and P3 periods was probably due to the high mobilization of body fat, as a result of the deficiency in energy intake and/or of the advanced stage of lactation. In conclusion, alpine grazing seems to enhance fatty acid profile of milk, with particular regard to those fractions of interest in human nutrition
Lecithin as a supplement for mid-lactating dairy cows
No full textThe study aimed at evaluating the effect of a daily dose of 14 g of choline administrated by using soy lecithins (LC
group), a by-product of the biodiesel production process, compared to a daily dose of 25 g of choline chloride microencapsulated
with hydrogenated vegetable oils (RPC group) on performance and milk quality of dairy cows. A total of 12
mid-lactating Holstein Friesian cows were assigned to one of two experimental groups and fed according to a cross-over
design (2 diets × 2 periods) one of the two isoenergetic, isofibrous and isonitrogenous diets, characterized by LC or RPC
choline supplement. Dry matter intake, milk yield and the 3.5% fat-corrected milk (FCM) were not affected by the diet.
No differences were observed in the hematological profile or milk composition, with the exception of NEFA and milk
fat, which resulted significantly higher and lower (P < 0.10) in LC-fed cows, respectively. Summarizing, results indicated
that soy lecithins can be used as an available source of choline in mid lactating dairy cows, even at a daily dose lower
than that required when using RPC
Applicazione di un metodo semplificato per estrarre la frazione lipidica al fine di determinare il profilo acidico in latte e derivati
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