Effect of legume grains as dietary protein source on the quality of organic lamb meat

Effetti del sistema di allevamento e della tecnologia di caseificazione sulla qualità del caciocavallo palermitano: prime valutazioni

Effect of legume grains as a source of dietary protein on the quality of organic lamb meat.

BACKGROUND: This study evaluated the effects on lamb growth, carcass traits and meat quality of replacing conventional soybean meal in the diet with alternative legume grains. RESULTS: Twenty-eight male lambs of Comisana breed weighing 16.9 ± 2.7 kg at weaning (66 ± 6 days old) were assigned to one of four diets. Until slaughter at 129 ± 6 days of age, each group received ad libitum pelleted alfalfa hay and concentrates differing in the source of protein: chickpea, faba bean, pea or soybean meal. Lambs fed chickpea showed higher dry matter and protein intakes from concentrate than those fed soybean. Lambs' growth, carcass weight and net dressing percentage did not vary by protein source, al…

Effect of diet and CSN1S1 genotype on nutritional, productive and metabolic responses of milking Girgentana goats

Salvaguardia della tradizione casearia: indagine microbiologica sulla lavorazione tradizionale del Caciocavallo Palermitano

Zootecnia: uno studio per l’integrazione alimentare con granelle prodotte localmente.

ORGANIC SHEEP MILK PRODUCTION AND QUALITY BY USE OF LEGUME GRAINS AS DIETARY SUPPLEMENT

The aim of this study was to evaluate the sheep milk yield and quality as affecting by concentrate dietary supplements prepared on farm by mixing locally produced barley and legume grains, used as alternative to a commercial feed. A total of twelve milking ewes, averaging 92±9 days in milking and 56±6 kg of live weight, were housed in individual pens and divided homogeneously into four groups. Each group was fed ad libitum with a grass-legume hay and received, according to a 4x4 Latin square design with periods comprised of 21 days, one of the following isonitrogenous concentrates: 500 g chickpea and 300 g barley (CP); 450 g faba bean and 350 g barley (FB); 550 g pea and 250 g barley (PE); …

Influence of fresh forage-based diets and αS1-casein (CSN1S1) genotype on nutrient intake and productive, metabolic, and hormonal responses in milking goats

Abstract Polymorphism at the α S1 -casein locus ( CSN1S1 ) in goats influences several milk production traits. Milk from goats carrying strong alleles, which are associated with high α S1 -casein (α S1 -CN) synthesis, has higher fat and casein contents, longer coagulation time and higher curd firmness than milk from goats with weak alleles linked to low α S1 -CN content. Nutrition also affects these milk properties; therefore, it is important to better understand the interaction between dietary characteristics and the CSN1S1 genotype in goats. This study aimed to investigate the effect of fresh forage based diet or energy supplement on feeding behavior, milk production, and metabolic and ho…

Effetto della tecnica di pascolamento sulla produzione di latte ovino

Effetti della dieta sul profilo acidico del latte di capre con diverso genotipo per l’αs1-CN.

Integrazione con granelle di leguminose per la produzione di latte ovino biologico

Analisi degli isotopi stabili e della composizione acidica per l’identificazione dei formaggi ovini biologici

Effetti della dieta su utilizzazione nutrizionale, risposte metabolico-ormonali, produzione e qualità del latte di capre Girgentane a diversa attitudine genetica alla sintesi di αS1-caseina

Effet du système d’élevage et de la technologie fromagère sur les caractéristiques sensorielles du fromage Caciocavallo Palermitano.

Effects of diet on casein and fatty acid profiles of milk from goats differing in genotype for αS1-casein synthesis

This study investigated the interactions between nutrition and the genotype at αS1-CN loci (CSN1S1) in goats, evaluating the impact of fresh forage-based diets and an energy supplement on the casein and fatty acid (FA) profiles of milk from Girgentana goats. Twelve goats were selected for having the same genotype at the αS2-CN, β- CN, and κ-CN loci and differing in the CSN1S1 genotype: homozygous for strong alleles (AA) or heterozygous for strong and weak alleles (AF). Goats of each genotype were divided into three groups and, according to a 3 × 3 Latin square design, fed ad libitum three diets: sulla fresh forage (SFF), SFF plus 800 g/day of barley (SFB), and mixed hay plus 800 g/day of ba…

Effects of nutritional level on lactating response of Girgentana goats with different CSN1S1 genotype

Goat polymorphism at αs1-casein loci (CSN1S1) influences milk yield and composition. Milk of goats with strong alleles associated to high αs1-casein shows higher fat and casein, longer coagulation time, firmer curds and variation in fatty acids than milk from goats with weak alleles linked to low αs1-casein. Since these milk properties are also affected by nutrition, the aim of this study was to investigate the impact of nutritional level on milk production traits of Girgentana goats with different CSN1S1 genotype. From a group of goats genotyped using PRC protocols at DNA level, 12 goats having the same genotype at αs2, β and κ- casein loci and differing for CSN1S1 genotype were selected: …

Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese

The present work was undertaken to evaluate the influence of the wooden dairy plant equipment on the microbiological characteristics of curd to be transformed into Caciocavallo Palermitano cheese. Traditional raw milk productions were performed concomitantly with standard cheese making trials carried out in stainless steel vat inoculated with a commercial starter. Milk from two different farms (A and B) was separately processed. The wooden vat was found to be a reservoir of lactic acid bacteria (LAB), while unwanted (spoilage and/or pathogenic) microorganisms were not hosted or were present at very low levels. All microbial groups were numerically different in bulk milks, showing higher lev…

Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocavallo Palermitano cheese

Abstract Caciocavallo Palermitano is a typical stretched-curd cheese that has been produced over the centuries in Sicily according to traditional cheesemaking technology and using raw milk from autochthonous cow breeds reared at pasture. The objective of this experiment was to evaluate the effects of the farming system and processing technology on the characteristics of Caciocavallo Palermitano cheese, with particular regard to the fatty acid profile. The farming system was either extensive, using autochthonous cows fed a pasture-based diet, or intensive, with specialized dairy cow breeds fed mainly hay and concentrate. The cheese-processing technology was either artisanal, using traditiona…

Effetti della tecnologia tradizionale di caseificazione sulle caratteristiche microbiologiche e organolettiche del Caciocavallo Palermitano

Microbiological characteristics of traditional Caciocavallo Palermitano cheese making

Effect of farming system and cheese making technology on quality traits and fatty acid profile of Caciocavallo Palermitano cheese at different ripening time

The Caciocavallo Palermitano is a typical stretched curd cheese made from cow milk, mainly in the Western Sicily. The aim of this investigation was to verify the influence of farming system and cheese making process (traditional with wood tools and natural endemic flora vs. innovative with modern stainless steel tools and selected lactic bacteria) on qualitative characteristics, including fatty acid (FA) profile, of Caciocavallo Palermitano at different ripening time. Cheeses were obtained from bulk milk from two farms: one extensive rearing a local breed fed at pasture and one intensive rearing a specialized dairy breed fed mainly hay and concentrate. Milk and cheese properties and FA prof…

L’impiego alimentare di orzo germinato nella produzione di latte ovino biologico

Food use of barley sprouts in organic sheep milk production. Hydroponic forage, used when fresh forage is scarce, represents a good alternative feed for milking ruminants, also in organic farming systems, where it can reduce the forage/concentrate ratio. This study evaluated the effect of barley sprouts (BS) in the diet on nutrients utilization and milk production from organic ewes. Eighteen ewes were divided into 3 groups and fed with 3 diets. Animals was fed with hay ad libitum and supplemented by: 0.6 kg/d of concentrate and 4 kg/d of BS (B100); 0.9 kg/d of concentrate and 2 kg/d of BS (B50); 1.2 kg/d of concentrate (C). Supplied and residual feeds and milk yield were recorded and sample…