0000000000410729
AUTHOR
Di Grigoli A
Formaggio al cioccolato, promettente abbinamento sensoriale e salutistico
Il formaggio al cioccolato ottenuto combinando due alimenti tradizionali, il pecorino ed il cioccolato di Modica IGP, può rappresentare un prodotto lattiero caseario innovativo e funzionale
Interaction between stearoyl-coenzyme A desaturase polymorphism and feeding system in affecting the fatty acid profile of sheep cheese
Stearoyl-coenzyme A desaturase (SCD) catalyses the synthesis of monounsaturated fatty acids, by introducing a cis double bond at the delta 9–10 position. The study investigated the effects of a polymorphism at the ovine SCD gene and its interaction with the inclusion of fresh forage in the diet on cheese fatty acid (FA) composition in Valle del Belice ewes. A region of 527 bp of the ovine SCD gene including the partial sequence of the promoter, the complete sequence of the 5’ UTR and exon 1 and the partial sequence of intron 1 were analyzed in order to identify the g.87C > A SNP located in the promoter region. A feeding trial was carried out using 16 Valle del Belice ewes selected on the…
Dehydrated Sulla forage in dairy ewes feeding: effects on cheese properties
Feeding green sulla forage (GSF) (Sulla Coronarium L.), a shortlived perennial legume containing phenolic compounds, especially condensed tannins, showed to increase intake, milk yield and casein level in ruminants, and enhance fatty acid (FA) profile and antioxidant activity of dairy products. To obtain analogous favourable effects using conserved sulla forage, dehydration could be a valid alternative to the haymaking process which causes greater losses of biomass and its nutritional and bioactive compounds. The aim of this research was to evaluate the dairy products from ewes fed with pelleted dehydrated sulla forage (PDSF) in the diet by comparisons with those obtained using sulla hay (S…
Granelle locali alternative a mais e soia nella dieta dei ruminanti allevati in biologico
Tra le granelle di leguminose, la fava, il favino, il pisello e il cece, per il loro contenuto in proteine possono sostituire anche integralmente la soia del concentrato
Production, oxidation traits and health of dairy ewes fed diets supplemented with fungus myceliated grains.
Mushrooms contain many bioactive compounds, mainly poly- and oligosaccharides, known to have benefits for human health. Polysaccharides from mushrooms exhibited immunomodulatory, antibacterial, antiviral, and antifungal properties, as well as antitumor activity. Furthermore, some mushrooms showed to have potent antioxidant properties due to the presence of phenolic acids, flavonoids, polysaccharides, carotenoids, ascorbic acid, and tocopherols. These beneficial properties of mushrooms bioactive compounds indicate their potential use as performance-enhancing natural feed additives for livestock animals. In this regard, the use of mushrooms and mushroom-derived products has largely been inves…
Nutritional profile of Ager cheese selection
Food labels are the main method to ensure that consumers are appropriately informed as regards the food they consume. In Europe, the provision of food information to consumers is regulated by specific laws, including (i) the European Regulation (EU) no 1169/2011, which regulates the mandatory food information including a list of mandatory particulars and nutritional declarations and (ii) the European Regulation (CE) no 1924/2006, concerning the voluntary nutrition and health claims (NHC) made on foods. Nutrient profiling involves the classification and ranking of foods according to their nutritional composition to prevent disease and promote health. For this purpose, the following 14 cheese…
Formaggi tipici siciliani: patrimonio di alimenti funzionali, sani e sicuri
Formaggi tipici siciliani: patrimonio di alimenti funzionali, sani e sicuri. I prodotti della tradizione regionale sono espressione del legame tra razza, territorio e tecnica di caseificazione e rappresentano per questo una preziosa eredità storica e socio-culturale