Search results for " dairy science"
showing 10 items of 186 documents
Identification and sensory evaluation of the character-impact compounds of goat cheese flavour
1996
1 SUMMARY The volatile compounds of various goat cheeses have been isolated in order to identify the character-impact odorants by a combination of instrumental analyses and sensory studies. Different extraction procedures have been studied in order to obtain a volatile fraction representative of the cheeses. The most representative extract, as determined by sensory evaluation, has been submitted to GC-MS and to GC-olfactometry, using the aroma extract dilution analysis (AEDA) method. The volatile fatty acids have been found to be the most important compounds for the characteristic goat flavour. Among them, branched-chain fatty acids ( e.g. , 4-methyloctanoic and 4-ethyloctanoic) have been f…
Genome-wide detection of signatures of selection in three Valdostana cattle populations
2020
International audience; The Valdostana is a local dual purpose cattle breed developed in Italy. Three populations are recognized within this breed, based on coat colour, production level, morphology and temperament: Valdostana Red Pied (VPR), Valdostana Black Pied (VPN) and Valdostana Chestnut (VCA). Here, we investigated putative genomic regions under selection among these three populations using the Bovine 50K SNP array by combining three different statistical methods based either on allele frequencies (F-ST) or extended haplotype homozygosity (iHS and Rsb). In total, 8, 5 and 8 chromosomes harbouring 13, 13 and 16 genomic regions potentially under selection were identified by at least tw…
Genomic structural diversity in local goats: Analysis of copy-number variations
2020
Copy-number variations (CNVs) are one of the widely dispersed forms of structural variations in mammalian genomes, and are present as deletions, insertions, or duplications. Only few studies have been conducted in goats on CNVs derived from SNP array data, and many local breeds still remain uncharacterized, e.g., the Sicilian goat dairy breeds. In this study, CNV detection was performed, starting from the genotypic data of 120 individuals, belonging to four local breeds (Argentata dell&rsquo
Consumer expectations and perceptions of meat and meat product quality
2011
This paper presents the determinants of perceived quality viewed by different authors. Then, it sets the factors of quality from purchase to consumption and some mechanisms of change over time. After this general presentation, the distinctive features of food and the particular place of meat and meat products among foods are underlined. Important credence and experience attributes as well as quality cues for meat and meat products are then presented through results from previous works. Finally, the advantages but also the limitations of present methodologies used in quality research are presented and some orientations for future research are suggested.
Genetic structure of Tunisian sheep breeds as inferred from genome-wide SNP markers
2020
Abstract Assessing the status of genetic variability of native sheep breeds could provide important clues for research and policy makers to devise better strategies for the conservation and management of genetic resources. In this study, a genetic investigation of Tunisian sheep breeds using a genome-wide scan of approximately 50,000 SNPs was performed. To reconstruct genetic structure and relationships among four sheep breeds, 40 samples belonging to fat-tailed Barbarine, Queue Fine de l’Ouest, Noire de Thibar and D’Man breeds were genotyped using Illumina Ovine SNP50 BeadChip. Tunisian breeds averaged 96 % polymorphic loci with an expected heterozygosity (He = 0.36). Genetic analysis of r…
Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle
2021
Simple Summary The Cinisara is a Sicilian breed raised on pasture to produce the Caciocavallo Palermitano cheese. Even if it is penalized by competition with meat breeds, characterized by higher growth rate and yield, the production of fresh meat represents a considerable added value for the smallfarms. The meat of Cinisara is not appreciated, despite having a high content of iron, vitamin E, conjugated linoleic acid (CLA), and low content of lipids and cholesterol, above all due to incorrect management of the supply chain phases that negatively affects the quality of the final product. Alternative production such as bresaola and salami could contribute to the enhancement of Cinisara meat. …
Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre
2019
This study aimed to evaluate the physicochemical characteristics and sensory attributes of beef burgers with the addition of pea fibre as a partial substitute of meat or fat. Three formulations were prepared: control (CON) – similar to the commercial formulation; fibre/less meat (FLM)—5% meat reduction and addition of 1% pea fibre; fibre/less fat (FLF)—7% fat reduction and addition of 1% pea fibre. Non‐significant differences were obtained for pH, colour parameters (L* and b*), texture profile, cooking loss and size reduction among formulations. Moreover, sensory analysis with consumers of beef burgers did not indicate differences among the formulations for all the analysed attributes. Ther…
66 In vitro comparison of six raw materials on gastric ecosystem activity and acidity
2021
International audience; The great biochemical variability of the raw materials used in horse feeds can induce changes in gastric fermentation, and therefore affect gastric health through the resulting acidity of the bacterial end products. This in vitro trial compared the effect of 6 raw materials (BA: barley; WB: wheat bran; OA: oats; SM: sunflower meal; SB: sugar beet pulp; AL: alfalfa – Table 1) commonly used in horse feeds on gastric bacterial fermentation and buffering capacity. In 3 horses fed a mixture of the 6 raw materials 3h before sampling, gastric chyme was collected via a nasogastric tube and mixed. Bottles containing 1mL of the mixed gastric chymes, 50mL dilution medium and 1.…
Genetic characterisation of CSN2 gene in Girgentana goat breed
2014
Among calcium sensitive caseins, β-casein is the most abundant in goat milk, representing up to 50% of total casein content. The goat β-casein locus has been widely investigated and at least ten alleles have been identified in different goat breeds. The aim of this work was to investigate the polymorphisms of β-casein gene in Girgentana dairy goat breed in order to assess the genotype distribution and evaluate how frequencies have changed during the last 10 years, as genotype is known to influence technological and nutritional milk properties. Sequencing analysis and alignment of the obtained sequences of β-casein exon 7, showed the presence of C, C1, and A strong alleles, and 0' null allel…
Identification of SNPs in the promoter of β-lactoglobulin gene in three Sicilian goat breeds
2009
The aim of this work was to sequence the full-length promoter region of the caprine β-lactoglobulin (β-lg) gene in three Sicilian goat breeds (Girgentana, Maltese, and Derivata di Siria), in order to identify polymorphisms, to search for transcription factors (TFs) sites, and to check if polymorphisms found lay within TFs binding sites. The promoter region of β-lg gene in Sicilian goat breeds showed high level of polymorphism due to the presence of 31 SNPs. Binding sites for several TFs were found within the goat β-lg promoter and within regions conserved between ovine and caprine species. Two SNPs were detected within TFs binding sites, such as MPBF and NF-I. Further st…