Search results for " speciale"
showing 10 items of 735 documents
Functional food characteristics in organic food products—the perspectives of Italian consumers on organic eggs enriched with omega-3 polyunsaturated …
2022
Abstract Innovation in organic food products plays an important role in further developing its competitiveness in the market and meeting the emerging consumers’ needs. However, few studies have analysed consumers’ points of view of innovations on organic food, limited to the change in the natural food composition or the enrichment of the nutritional contents of the product. This study, using experimental auctions, aims to overcome this gap by enriching the knowledge on organic consumers’ preference for organic food with functional characteristics. Specifically, this study analyses the willingness to pay (WTP) of 110 Italian consumers for organic eggs enriched with omega-3 polyunsaturated fa…
Influence of fresh forage-based diets and αS1-casein (CSN1S1) genotype on nutrient intake and productive, metabolic, and hormonal responses in milkin…
2013
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…
The effects of slaughter age and restricted feeding on growth, carcass and meat quality traits of dairy breed lambs
2015
This experiment aimed to investigate the possibility to raise the carcass weight of lambs of dairy breed and produce low-fat meat by increasing the slaughter age and applying strategies to reduce feeding level. At 35d of age, 70 weaned lambs of Valle del Belice breed were divided into 2 groups and adapted to housing in multiple boxes and experimental diets over a 10-d period. The groups received ad libitum pelleted alfalfa hay and concentrates differing in the 20% inclusion of durum wheat bran (0WB, 20WB) used to reduce cost and energy level. After 45d of experiment, both groups were divided into 3 subgroups; 2 of them with 15 lambs were slaughtered at 90d of age (90L), whereas the other 4 …
Effect of β-lactoglobulin (LGB) and k-casein (CSN3) alleles on some characteristics of milk produced by Cinisara cows
2015
It is well known that β-lactoglobulin (LGB) and k-casein (CSN3) alleles affect milk cheese making properties. The purpose of this study was to analyse the A and B allele distribution at the LGB and CSN3 loci in Cinisara breed and their influence on milk and cheese making production traits. The Cinisara is a Sicilian breed which, according to DAD-IS database (FAO), consists of about 5,000 individuals and is reared mainly for milk production which is usually transformed into Caciocavallo Palermitano, a typical stretched-curd cheese. We typed 314 lactating cows at the LGB and CSN3 loci by means of RFLP-PCR analyses. The frequencies of LGB A and B alleles were 0.22 and 0.78, respectively; the f…
COVID-19 and the Dairy and Meat Supply Chain
2022
The Coronavirus health emergency and the lockdown adopted in Italy and many countries are head-hitting in the agricultural and agri-food sectors
Determination of milk production losses in Valle del Belice sheep following experimental infection of Mycoplasma agalactiae
2015
Abstract Economic losses due to contagious agalactia (CA) in small ruminant herds are mainly associated with significant reductions in or complete loss of dairy production, mortality, abortions, ill thrift, early culling and costs of control. With the aim of estimating milk production losses caused by CA, 46 primiparous lactating Valle del Belice ewes were monitored after experimental infection. Sixty days after lambing, two ewes were each experimentally infected with a single dose of 10 8 CFU/ml of a live Mycoplasma agalactiae strain in both teats by intracanalicular route. Three days after inoculation, the infection was spread manually by the milkers dipping their hands in the pooled mil…
Analysis of microbiological variation in PDO Vastedda della valle del Belìce cheese during the storage period
2011
The PDO “Vastedda della valle del Belìce” is a Sicilian pasta filata sheep cheese, made from raw milk without starter addition. It is a small round cheese without rind, weighing about 500-700 g. It is cheese is marketed also out of Sicily to allow its marketing and to prolong its shelf-life. The aim of this work was to evaluate the variation of microbiological parameters during the shelf-life period. Then 162 Vastedda cheeses from 18 cheese-making processes in 7 farms have been analysed at different times of storage at 4°C (0, 15, 30, 45, 60, 75, 90, 105, 120 days). Coliforms and E. coli were detected into 7/18 cheese-making processes and their count decreased during the storage period. Ent…
Influenza del tipo di salatura sulle caratteristiche del Pecorino Siciliano DOP
2010
Valutazione della shelf-life e dei parametri di qualità della Vastedda della valle del Bélice sottoposta a quattro differenti packaging
Negli ultimi anni si è diffuso un interesse crescente verso la qualità e la sicurezza alimentare, cosi come è aumentata la richiesta di prodotti naturali, in particolare quelli certificati da un marchio di qualità [Denominazione di Origine Protetta (DOP), Indicazione Geografica Protetta (IGP), Specialità Tradizionale Garantita (STG)] e quelli insigniti del riconoscimento di indicazione geografica e specialità garantita conferiti dalla Comunità Europea per promuovere e proteggere la qualità delle produzioni agroalimentari. La stretta correlazione di questi prodotti con il territorio e l’utilizzo di strumenti e tecniche di produzione tradizionali conferiscono al prodotto finale caratteristich…