Search results for " NUTRIZIONE"
showing 10 items of 96 documents
La nutraceutica nei formaggi
2017
Dal pascolo verde gli animali incamerano una quantità straordinaria di antiossidanti naturali, quali i carotenoidi, i flavonoidi, i tannini e la vitamina E che, entrando nel digerente, arricchiscono le produzioni animali esercitando un effetto protettivo sull’ossidazione, non solo degli acidi grassi insaturi, ma anche del colesterolo.
Effect of the wooden vats on traditional cheese characteristics
2017
Wooden vats have been used for centuries to collect and transform milk by farmers and cheesemakers all over the world. Nowadays, the tree species mostly used to this purpose are Douglas fir and chestnut. The use of wooden vats is mandatory for the production of all PDO Sicilian cheeses, such as Ragusano, Pecorino Siciliano, Piacentinu Ennese and Vastedda della valle del Belìce. In the last years, the wooden vats have been deeply explored for the microbiological characteristics and they are covered by biofilms mainly represented by lactic acid bacteria (LAB) entrapped in a polysaccharide matrix. These microbial associations do not include pathogenic species. Up to date, there are no studies …
Dairy ewes fed with fresh citrus by-product feedstuff: the effect on Vastedda cheese characteristics
2011
Osservazioni su alcuni parametri di composizione e igienico-sanitari del latte d’asina
2005
Sono riportati i risultati di un’indagine sulla qualità del latte d’asina prelevato presso quattro aziende siciliane da 27 animali nel corso della lattazione. La ricerca approfondisce alcuni aspetti relativi alla composizione ed all’assetto igienico-sanitario del prodotto, anche in funzione di quanto esplicitato nel Regolamento (CE) 853/2004 che include “altre specie” lattifere e sottolinea la futura emanazione di una normativa più specifica sulla qualità del latte e dei derivati. Gli AA auspicano che la presente indagine, unitamente ad altri studi sull’argomento, fornisca un contributo al fondamento scientifico sul quale dovrebbe essere basata la formulazione di specifici criteri normativi…
Dietary factors associated with the concentration of milk urea nitrogen in grazing goats
2007
Implicazioni legate alla destagionalizzazione degli ovini: gli effetti sulle produzioni
2012
Contagious agalactiae: a prelimanr study on the impact on milk production of sicilian sheep
2014
Palatability and in vivo digestibility of Mulberry leaves (Morus latifolia CV. Kokusou 21) in sheep feeding
2007
Mulberry (Morus latifolia L.) leaves and green tops were utilised to study the palatability and the digestibility in two sheep feeding trials. In trial 1 mulberry palatability was determined by cafeteria test, that studies the animal preferences in a short period of time without the interference of post-ingestive factors. Mulberry leaves were tested in respect to vetch hay and oat concentrate; results showed that mulberry leaves were significantly preferred to other feeds. In trial 2 an in vivo digestibility was carried out on 4 rams equipped with the bags for the faeces collection, housed in individual box and fed ad libitum. Results showed that mulberry leaves and green tops were more dig…
Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese.
2020
Abstract: A novel dairy product, namely “chocolate cheese”, was produced with two typical Sicilian food products: Pecorino cheese, processed from ewe's milk, and Modica chocolate. The cheese, manufactured with 0%, 5%, 10%, and 15% (w/w) solid or molten chocolate, was evaluated after 0, 2, 4, and 6 weeks of vacuum storage for its nutritional and health properties. The addition of chocolate reduced the pH, protein, fat, and ash; the addition of 5% or 10% molten chocolate reduced hardness (N/mm2). The addition of either solid or molten chocolate resulted in a slight increase (P < 0.1038) in the total polyphenol content, a higher oleic acid content, and less oxidative stability. The microbio…
Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows’ Diet
2019
Durum wheat bran (DWB) is a by-product mostly used in feeding ruminants, contributing to decrease in the utilization of feeds suitable as foods for human consumption, thus improving the sustainability of livestock production. However, the potential benefits of DWB, due to its content in phenolic acids, mainly consisting of ferulic acid with antioxidant properties, have not been well clarified yet. Accordingly, in this experiment, 36 lactating cows divided into three groups received, over a period of 100 days, one of three concentrates including DWB at 0% (DWB0), 10% (DWB10), or 20% (DWB20). The concentrates were formulated to be isoproteic and isoenergetic and, to balance the higher fiber c…