Risultati di un’indagine conoscitiva sulla produzione di latte ottenuta in intere lattazioni di asine allevate nell’azienda ASILAT

La produzione di latte nell'arco di una intera lattazione in asine allevate in Sicilia

The effect of the foaling season on lactation length and milk production of jennets

Preliminary results on the donkey salami made in Sicily

In a dairy jennet farm the meat, which can be produced using the foals in excess, could be another profitable income. Equine meat is very thin and with high protein content; above all, the fatty acids are unsaturated, being a monogastric animal product. The donkey meat processed products are sold in niche market and are very appreciated by the European consumers. A study on the characteristics of the donkey salami made in Sicily was carried out using a 12 months old foal derived from Ragusano breed. Two different mixes were compared: only donkey meat (A thesis) and donkey meat plus the 10% of Nero Siciliano pig fat (AS thesis). The meat was husked of fat and nerves and mixed with 3.5 kg/q o…

Effetto della frequenza di mungitura sulla produzione quanti-qualitativa di latte d'asina.

Effect of the pasture, in different seasons, and of the ripening time on the Caciocavallo Palermitano cheese

The Caciocavallo Palermitano cheese is made processing Cinisara cow milk, which shows very interesting qualitative characteristics (Bonanno et al., 2004). The aim of this research was to study the effect of the pasture, in different seasons, and of different ripening on the yield in cheese after 24 h and on the chemical composition of the Caciocavallo Palermitano cheese

The milk yield by Cinisara cows in different management systems note 1. effect of season calving.

Confronto tra la produzione di latte d’asina nell’arco di una intera lattazione e quella ottenibile nei primi 6 mesi

The milk yield by Cinisara cows in different management systems: note 2. effects of season production.

Confronto tra la produzione di latte nell’arco di una intera lattazione e quella ottenibile nei primi 6 mesi.

Effect of the pasture on milk production from Cinisara cows over the seasons

Cinisara is a Sicilian autochthonous breed of dairy cow and its milk is processed to make Caciocavallo cheese. The pasture is the basis of the diet during all the year, but its production is not continuous and homogenous, because of environmental constrains (Alabiso et al., 2005). The feeding integrations are concentrate, hay and or straw, and their quantities given to the animals are different during the year in relation to the pasture resources. The aim of this research was to study the effect of the pasture on milk production from Cinisara cows over the seasons