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This study aims to improve knowledge on donkey meat and the vacuum aging effect on the Volatile Organic Compounds (VOCs), oxidative profile and status and the sensory characteristics. Ten 18-month old Martina Franca donkeys’ male foals were involved in the trial. Longissimus thoracis (LT) muscle was extracted from each left half carcass, between the fourth and the ninth rib. Each muscle was divided into five sections, vacuum packaged, stored at 2 °C, and randomly assigned to one of the different aging time (1, 3, 6, 9, and 14 days of aging). Volatile compounds, oxidation parameters, and antioxidant enzymes were analysed, and a sensory test was performed. A nested one-way analysis of variance (ANOVA) was performed for aging time as an independent variable. Significance was set at p < 0.05. Aldehydes are the most produced VOCs, but no changes were observed during vacuum aging (p > 0.05). Nitrogen compounds increased during aging (p < 0.01). TBARs and hydroperoxides did not change during the storage, whereas the protein carbonyls increased (p < 0.05). Vacuum aging slowed down lipid oxidation and put in evidence the presence of protein oxidation and degradation, influencing the VOCs productions and sensory evaluation.
Aristide Maggiolino; José Manuel Lorenzo; Gerardo Centoducati; Rubén Domínguez; Francesca Rita Dinardo; Rosaria Marino; Antonella Della Malva; Andrea Bragaglio; Pasquale De Palo. How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat. Animals 2020, 10, 2126 .
AMA StyleAristide Maggiolino, José Manuel Lorenzo, Gerardo Centoducati, Rubén Domínguez, Francesca Rita Dinardo, Rosaria Marino, Antonella Della Malva, Andrea Bragaglio, Pasquale De Palo. How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat. Animals. 2020; 10 (11):2126.
Chicago/Turabian StyleAristide Maggiolino; José Manuel Lorenzo; Gerardo Centoducati; Rubén Domínguez; Francesca Rita Dinardo; Rosaria Marino; Antonella Della Malva; Andrea Bragaglio; Pasquale De Palo. 2020. "How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat." Animals 10, no. 11: 2126.
Giuliana Parisi; Francesca Tulli; Riccardo Fortina; Rosaria Marino; Paolo Bani; Antonella Dalle Zotte; Anna De Angelis; Giovanni Piccolo; Luciano Pinotti; Achille Schiavone; Genciana Terova; Aldo Prandini; Laura Gasco; Alessandra Roncarati; Pier Paolo Danieli. Protein hunger of the feed sector: the alternatives offered by the plant world. Italian Journal of Animal Science 2020, 19, 1204 -1225.
AMA StyleGiuliana Parisi, Francesca Tulli, Riccardo Fortina, Rosaria Marino, Paolo Bani, Antonella Dalle Zotte, Anna De Angelis, Giovanni Piccolo, Luciano Pinotti, Achille Schiavone, Genciana Terova, Aldo Prandini, Laura Gasco, Alessandra Roncarati, Pier Paolo Danieli. Protein hunger of the feed sector: the alternatives offered by the plant world. Italian Journal of Animal Science. 2020; 19 (1):1204-1225.
Chicago/Turabian StyleGiuliana Parisi; Francesca Tulli; Riccardo Fortina; Rosaria Marino; Paolo Bani; Antonella Dalle Zotte; Anna De Angelis; Giovanni Piccolo; Luciano Pinotti; Achille Schiavone; Genciana Terova; Aldo Prandini; Laura Gasco; Alessandra Roncarati; Pier Paolo Danieli. 2020. "Protein hunger of the feed sector: the alternatives offered by the plant world." Italian Journal of Animal Science 19, no. 1: 1204-1225.
The study aimed to evaluate the effect of 14-day vacuum aging on the volatile compounds (VOC) profile, oxidative profile, antioxidant enzymes activity, and sensory evaluation in the Longissimusthoracis muscle of foal meat under vacuum aging. Longissimusthoracis (LT) was sampled in 20 mm thick slices, vacuum packed, and stored at 4 °C. Samples were randomly assigned to different aging times (1, 6, 9, 14 days after slaughtering). VOCs, thiobarbituric acid reactive substances (TBARs), hydroperoxides, carbonyl proteins, superoxide dismutase, catalase, and glutathione peroxidase were analyzed, and a sensory test was performed. A nested one-way analysis of variance (ANOVA) was performed for aging time as an independent variable. Significance was set at p < 0.05. The main VOCs originating from cooked steaks were aldehydes, (from 47.18% to 58.81% of the total volatile compounds), followed by hydrocarbons (from 9.32% and 31.99%). TBARs and hydroperoxides did not show variations due to aging (p > 0.05), instead, protein carbonyls showed higher values at the 14th day (p < 0.01). Catalase, superoxide dismutase, and glutathione peroxidase showed increasing values during aging time (p < 0.01). Vacuum aging slowed down lipid oxidation, and protein oxidation was shown to be present. However, the best vacuum aging duration is in the range of 6–9 days from slaughtering, with an improvement of sensory evaluation.
Alessandra Tateo; Aristide Maggiolino; Ruben Domínguez; José Manuel Lorenzo; Francesca Rita Dinardo; Edmondo Ceci; Rosaria Marino; Antonella Della Malva; Andrea Bragaglio; Pasquale De Palo. Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat. Animals 2020, 10, 1495 .
AMA StyleAlessandra Tateo, Aristide Maggiolino, Ruben Domínguez, José Manuel Lorenzo, Francesca Rita Dinardo, Edmondo Ceci, Rosaria Marino, Antonella Della Malva, Andrea Bragaglio, Pasquale De Palo. Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat. Animals. 2020; 10 (9):1495.
Chicago/Turabian StyleAlessandra Tateo; Aristide Maggiolino; Ruben Domínguez; José Manuel Lorenzo; Francesca Rita Dinardo; Edmondo Ceci; Rosaria Marino; Antonella Della Malva; Andrea Bragaglio; Pasquale De Palo. 2020. "Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat." Animals 10, no. 9: 1495.
This paper reviews current knowledge on two feedstuffs, that is, insect meal and fish by-products, as alternatives to conventional animal protein sources. After an introductory part that highlights the need for sustainable development of animal production, the alternative protein sources are discussed. In particular, after providing some indications on their production and supply focussing on EU, a SWOT (Strengths, Weaknesses, Opportunities, and Threats) analysis was performed to identify the key factors that could help or impair the development of both protein sources production sectors. Finally, future perspectives are presented. The use of processed animal proteins derived from insects in farmed fish feeding is recognised by the EU legislation that authorises the use of proteins from seven insect species and the allowed substrates to rear insects. Insects have several advantages in nutritional value and the amino acid composition of their proteins generally meet animal requirements for good growth and health. The SWOT analysis indicated that insect meals can be considered as feed functional ingredients with beneficial properties that depend on the insect species, rearing system adopted, and the substrate used for their growth. Insects are expected to be increasingly used as a replacement for conventional animal-derived proteins, especially in aquafeeds. In the section regarding fishery and aquaculture by-products, the potential use of raw materials obtained during seafood processing is discussed. Peptides and amino acids recovered from as hydrolysed proteins can be used in animal feeds to partially substitute conventional protein feedstuffs thus providing nutrients, bioactive compounds and feed additives for animals. The SWOT analysis identified opportunities and weaknesses. Both the alternative protein sources are promising alternative feed ingredients for livestock production.
Laura Gasco; Gabriele Acuti; Paolo Bani; Antonella Dalle Zotte; Pier Paolo Danieli; Anna De Angelis; Riccardo Fortina; Rosaria Marino; Giuliana Parisi; Giovanni Piccolo; Luciano Pinotti; Aldo Prandini; Achille Schiavone; Genciana Terova; Francesca Tulli; Alessandra Roncarati. Insect and fish by-products as sustainable alternatives to conventional animal proteins in animal nutrition. Italian Journal of Animal Science 2020, 19, 360 -372.
AMA StyleLaura Gasco, Gabriele Acuti, Paolo Bani, Antonella Dalle Zotte, Pier Paolo Danieli, Anna De Angelis, Riccardo Fortina, Rosaria Marino, Giuliana Parisi, Giovanni Piccolo, Luciano Pinotti, Aldo Prandini, Achille Schiavone, Genciana Terova, Francesca Tulli, Alessandra Roncarati. Insect and fish by-products as sustainable alternatives to conventional animal proteins in animal nutrition. Italian Journal of Animal Science. 2020; 19 (1):360-372.
Chicago/Turabian StyleLaura Gasco; Gabriele Acuti; Paolo Bani; Antonella Dalle Zotte; Pier Paolo Danieli; Anna De Angelis; Riccardo Fortina; Rosaria Marino; Giuliana Parisi; Giovanni Piccolo; Luciano Pinotti; Aldo Prandini; Achille Schiavone; Genciana Terova; Francesca Tulli; Alessandra Roncarati. 2020. "Insect and fish by-products as sustainable alternatives to conventional animal proteins in animal nutrition." Italian Journal of Animal Science 19, no. 1: 360-372.
The aim of this study was to validate the method for detection and quantification of Fipronil and Fipronil‐sulfone in meat products and study the effects of these pollutants on meat nutritional quality. The determination coefficients (R2) of the analytes were 0.999, while Intra‐laboratory CV% for repeatability and reproducibility ranged from 0.83 to 19.19%. Meat nutritional quality was assessed before and after the addition of analytes in meat samples. Both total and essential amino acids in meat decreased (P < 0.001) with increasing levels of added analytes, suggesting their detrimental effect on meat amino acids composition. The amino acid composition of meat did not show an univocal behaviour as consequence of Fipronil and Fipronil‐sulfone addition. In particular, aspartate, glutamate, arginine (P < 0.05), threonine, alanine, lysine, and proline (P < 0.001) showed a significant decrease with increasing levels of added analytes, while serine (P < 0.001) evidenced an opposite trend.
Valeria Nardelli; Marzia Albenzio; Giuseppe Gesualdo; Francesca D’Angelo; Antonella Della Malva; Ines Della Rovere; Alessandro Scarpiello; Francesco Casamassima; Rosaria Marino. Study of effects of fipronil and fipronil sulphone on meat nutritional quality and validation of confirmatory GC‐MS/MS method for their analysis. International Journal of Food Science & Technology 2020, 55, 1162 -1170.
AMA StyleValeria Nardelli, Marzia Albenzio, Giuseppe Gesualdo, Francesca D’Angelo, Antonella Della Malva, Ines Della Rovere, Alessandro Scarpiello, Francesco Casamassima, Rosaria Marino. Study of effects of fipronil and fipronil sulphone on meat nutritional quality and validation of confirmatory GC‐MS/MS method for their analysis. International Journal of Food Science & Technology. 2020; 55 (3):1162-1170.
Chicago/Turabian StyleValeria Nardelli; Marzia Albenzio; Giuseppe Gesualdo; Francesca D’Angelo; Antonella Della Malva; Ines Della Rovere; Alessandro Scarpiello; Francesco Casamassima; Rosaria Marino. 2020. "Study of effects of fipronil and fipronil sulphone on meat nutritional quality and validation of confirmatory GC‐MS/MS method for their analysis." International Journal of Food Science & Technology 55, no. 3: 1162-1170.
The aim of this study was to evaluate the effect of post-mortem aging on tenderness development and proteolysis of myofibrillar proteins in 3 different horse muscles. Warner–Bratzler shear force decreased during aging in all muscles, showing the lowest values in longissimus lumborum (LL) in all sampling points. Myofibril fragmentation index significantly increased in LL and semimembranosus (SM) muscles throughout aging time whereas in semitendinosus (ST) it increased after 14 days of aging. Proteomics analysis revealed the major content of intact myofibrillar proteins with high molecular weight in ST muscle in the first phase of aging, while, after 14 days a higher accumulation of TnT-derived polypeptides and spots isoforms ascribed to MLC2 and MLC1 proteins were found. Data highlight that aging affects the meat tenderness and proteolysis with different intensities in each muscle and suggest that a more extensive post-mortem proteolysis occurred in ST muscle.
Antonella della Malva; Pasquale De Palo; Josè Manuel Lorenzo; Aristide Maggiolino; Marzia Albenzio; Rosaria Marino. Application of proteomic to investigate the post-mortem tenderization rate of different horse muscles. Meat Science 2019, 157, 107885 .
AMA StyleAntonella della Malva, Pasquale De Palo, Josè Manuel Lorenzo, Aristide Maggiolino, Marzia Albenzio, Rosaria Marino. Application of proteomic to investigate the post-mortem tenderization rate of different horse muscles. Meat Science. 2019; 157 ():107885.
Chicago/Turabian StyleAntonella della Malva; Pasquale De Palo; Josè Manuel Lorenzo; Aristide Maggiolino; Marzia Albenzio; Rosaria Marino. 2019. "Application of proteomic to investigate the post-mortem tenderization rate of different horse muscles." Meat Science 157, no. : 107885.
Diet supplementation with oilseeds is known to improve the fatty acid profile of meat, but few studies have been carried out to determine the time required for the incorporation of a significant quantity of n-3 polyunsaturated fatty acids (PUFA) into meat from steers. Therefore, the present study aimed to assess the effects of linseed supplementation and feeding duration on the fatty acid profile, cholesterol and bioactive compounds of bovine meat. In total, 54 Friesian steers were randomly allocated during the finishing period into six experimental treatments following a 2×3 factorial design. The six treatments consisted of two diets, the control diet (CO) with no supplemental fat and the linseed diet (LS) containing 10% whole linseed, fed 40, 75 or 120 days before slaughter. At the end of each finishing period, steers from the CO and LS groups were slaughtered. After 8 days of ageing chemical analysis, the fatty acid profile, cholesterol content and bioactive compounds were determined from the longissimus thoracis muscle. Including linseed in the diet increased the content of monounsaturated fatty acids, CLA and n-3 PUFA, and reduced the proportion of saturated fatty acids and n-6 PUFA. The percentage of myristic fatty acid increased with the duration of feeding, regardless of diet and a decrease in PUFA and n-6 PUFA was observed in the CO and LS diets, respectively. Furthermore, meat from steers fed linseed showed an increased percentage of n-3 PUFA, linolenic acid, and EPA from 40 to 75 days of feeding, whereas vaccenic acid, CLA 9c,11t, and total CLA increased from 40 and 75 days but declined at 120 days. Beef from the linseed group had a higher content of bioactive substances such as creatine, carnosine and anserine than beef from the control group. The duration of feeding significantly affected the creatine concentrations, with an increase in the LS group from 40 to 75 days of feeding. Feeding linseed did not modify the cholesterol content, on average and the lowest cholesterol content was found in meat after 75 days of linseed administration. This study demonstrates that a short-term diet manipulation is sufficient to improve the nutritional properties of meat, including n-3 PUFA and bioactive compounds.
R. Marino; A. della Malva; M. Caroprese; Pasquale De Palo; A. Santillo; A. Sevi; M. Albenzio. Effects of whole linseed supplementation and treatment duration on fatty acid profile and endogenous bioactive compounds of beef muscle. Animal 2019, 13, 444 -452.
AMA StyleR. Marino, A. della Malva, M. Caroprese, Pasquale De Palo, A. Santillo, A. Sevi, M. Albenzio. Effects of whole linseed supplementation and treatment duration on fatty acid profile and endogenous bioactive compounds of beef muscle. Animal. 2019; 13 (2):444-452.
Chicago/Turabian StyleR. Marino; A. della Malva; M. Caroprese; Pasquale De Palo; A. Santillo; A. Sevi; M. Albenzio. 2019. "Effects of whole linseed supplementation and treatment duration on fatty acid profile and endogenous bioactive compounds of beef muscle." Animal 13, no. 2: 444-452.
The objective of the present study was to test two extraction methods including solutions with different ionic strengths on the extraction and separation of the myofibrillar proteins from meat and fish muscles of different species. Meat samples from longissimus thoracis muscle of beef and lamb, pectoralis major muscle of chicken, and dorsal white muscle of fish from sole (Solea solea), European hake (Merluccius merluccius), and sea bass (Dicentrarchus labrax) were analyzed. The extraction method using nondenaturing solution led to a major extraction of high molecular-weight proteins as myosin heavy chain, α-actinin, and desmin; on the contrary, the denaturing method provided a good protein extractability of proteins and fragments with low molecular-weight as actin, troponin-T, tropomyosin, and myosin light chain 1 and 2 proteins for the most meat and fish samples. The nondenaturing extraction method showed several advantages resulting in time and labour saving and in minimizing the use of toxic and polluting agents.
Antonella Della Malva; Marzia Albenzio; Antonella Santillo; Donatella Russo; Lucia Figliola; Mariangela Caroprese; Rosaria Marino. Methods for Extraction of Muscle Proteins from Meat and Fish Using Denaturing and Nondenaturing Solutions. Journal of Food Quality 2018, 2018, 1 -9.
AMA StyleAntonella Della Malva, Marzia Albenzio, Antonella Santillo, Donatella Russo, Lucia Figliola, Mariangela Caroprese, Rosaria Marino. Methods for Extraction of Muscle Proteins from Meat and Fish Using Denaturing and Nondenaturing Solutions. Journal of Food Quality. 2018; 2018 ():1-9.
Chicago/Turabian StyleAntonella Della Malva; Marzia Albenzio; Antonella Santillo; Donatella Russo; Lucia Figliola; Mariangela Caroprese; Rosaria Marino. 2018. "Methods for Extraction of Muscle Proteins from Meat and Fish Using Denaturing and Nondenaturing Solutions." Journal of Food Quality 2018, no. : 1-9.
In the last years several studies have investigated the strong relation between nutrition and immune response in the livestock production, particularly in dairy cattle and sheep. The aim of this study was to evaluate the effects of supplementation based on linseed, quinoa seeds and their combination on welfare, productivity and quality of meat from merinos derived lambs. 32 weaned lambs were divided into 4 experimental groups: quinoa (Q), linseed (LS) and combination of quinoa and linseed (LS + Q) that received the respective supplementation and control group (C) without supplementation. Lambs from all supplemented groups showed lower plasma urea, creatinine and cholesterol than control. Both linseed and quinoa supplementation enhanced the cell-mediated immune responses of lambs, furthermore, linseed supplementation resulted in the lowest level of cortisol secretion after handling, loading and transport. Meat from lambs supplemented with linseed and LS + Q showed the highest pH, at 1 and 3 h post-mortem, while, meat from all supplemented groups was more tender than meat from control. Results indicated that linseed and quinoa seeds supplementation can help the animal to cope with stressful events due to the close link between stress responses and the immune system and for improving meat quality in terms of better tenderness.
Rosaria Marino; Mariangela Caroprese; Giovanni Annicchiarico; Francesco Ciampi; Maria Giovanna Ciliberti; Antonella Della Malva; Antonella Santillo; Agostino Sevi; Marzia Albenzio. Effect of Diet Supplementation with Quinoa Seed and/or Linseed on Immune Response, Productivity and Meat Quality in Merinos Derived Lambs. Animals 2018, 8, 204 .
AMA StyleRosaria Marino, Mariangela Caroprese, Giovanni Annicchiarico, Francesco Ciampi, Maria Giovanna Ciliberti, Antonella Della Malva, Antonella Santillo, Agostino Sevi, Marzia Albenzio. Effect of Diet Supplementation with Quinoa Seed and/or Linseed on Immune Response, Productivity and Meat Quality in Merinos Derived Lambs. Animals. 2018; 8 (11):204.
Chicago/Turabian StyleRosaria Marino; Mariangela Caroprese; Giovanni Annicchiarico; Francesco Ciampi; Maria Giovanna Ciliberti; Antonella Della Malva; Antonella Santillo; Agostino Sevi; Marzia Albenzio. 2018. "Effect of Diet Supplementation with Quinoa Seed and/or Linseed on Immune Response, Productivity and Meat Quality in Merinos Derived Lambs." Animals 8, no. 11: 204.
The aim of this study was to evaluate the effect of dietary supplementation of linseed and/or quinoa on tenderness and on proteome of lamb meat. Thirty-two Italian Merino lambs were distributed into 4 groups with different diet: control (CO) with no supplemental fat, linseed (LS), quinoa (QS) and QS+LS diets. Meat obtained by lamb fed linseed showed the lowest values of WBSF (P<0.001), hardness (P<0.01), gumminess (P<0.01) and chewiness (P<0.01). Proteomic changes of myofibrillar and sarcoplasmic proteins were estimated with SDS-PAGE, Western Blot and Two-Dimensional Gel Electrophoresis. In linseed group proteomic analysis revealed a degradation of desmin and TnT proteins complex and a major number of spots and phosphorylation isoforms of fast MLC2 patterns. Meat obtained by lamb fed quinoa showed a minor effect on the instrumental evaluation of meat tenderness and a major number of spots ascribed to sarcoplasmic proteins and fMHC. Data suggest that dietary supplementation may act on meat tenderness and on proteolytic pattern of myofibrillar fraction.
Antonella Della Malva; Rosaria Marino; Antonella Santillo; Giovanni Annicchiarico; Mariangela Caroprese; Agostino Sevi; Marzia Albenzio. Proteomic approach to investigate the impact of different dietary supplementation on lamb meat tenderness. Meat Science 2017, 131, 74 -81.
AMA StyleAntonella Della Malva, Rosaria Marino, Antonella Santillo, Giovanni Annicchiarico, Mariangela Caroprese, Agostino Sevi, Marzia Albenzio. Proteomic approach to investigate the impact of different dietary supplementation on lamb meat tenderness. Meat Science. 2017; 131 ():74-81.
Chicago/Turabian StyleAntonella Della Malva; Rosaria Marino; Antonella Santillo; Giovanni Annicchiarico; Mariangela Caroprese; Agostino Sevi; Marzia Albenzio. 2017. "Proteomic approach to investigate the impact of different dietary supplementation on lamb meat tenderness." Meat Science 131, no. : 74-81.
The post partum period is characterized by immunosuppression and increased disease susceptibility. Both phytosterols from microalga Dunaniella tertiolecta and dietary supplementation with n-3 polyunsaturated fatty acids (PUFA) influence cell proliferation and cytokine release during inflammation. The objective of this paper was the evaluation of the effects of physterols, extracted and purified from D. tertiolecta, on the in vitro immune responses of ewes supplemented with flaxseed during post partum. Twenty Comisana parturient ewes were divided in two balanced groups, and supplemented with flaxseed (FS, 250 g/day) or fed with a conventional diet (CON). Blood samples (15 mL) were collected for five weeks, starting from lambing, in order to isolate peripheral blood mononuclear cells (PBMC). Stimulated PBMC were treated with a total sterols fraction from D. tertiolecta (TS), a mix of ergosterol and 7-dehydroporiferasterol (purified extract, PE), and a mix of acetylated ergosterol and 7-dehydroporiferasterol (acetylated purified extract, AcPE), extracted and purified from D. tertiolecta at two concentrations (0.4 and 0.8 mg/mL). Results of the experiment demonstrated that n-3 PUFA from flaxseed induced an anti-inflammatory cytokine profile, with an increase of both IL-10, IL-6 and a decrease of IL-1β. TS, PE, and AcPE purified from D. tertiolecta showed an anti-proliferative effect on sheep PBMC regardless their chemical composition and concentration.
Maria Giovanna Ciliberti; Matteo Francavilla; Simona Intini; Marzia Albenzio; Rosaria Marino; Antonella Santillo; Mariangela Caroprese. Phytosterols from Dunaliella tertiolecta Reduce Cell Proliferation in Sheep Fed Flaxseed during Post Partum. Marine Drugs 2017, 15, 216 .
AMA StyleMaria Giovanna Ciliberti, Matteo Francavilla, Simona Intini, Marzia Albenzio, Rosaria Marino, Antonella Santillo, Mariangela Caroprese. Phytosterols from Dunaliella tertiolecta Reduce Cell Proliferation in Sheep Fed Flaxseed during Post Partum. Marine Drugs. 2017; 15 (7):216.
Chicago/Turabian StyleMaria Giovanna Ciliberti; Matteo Francavilla; Simona Intini; Marzia Albenzio; Rosaria Marino; Antonella Santillo; Mariangela Caroprese. 2017. "Phytosterols from Dunaliella tertiolecta Reduce Cell Proliferation in Sheep Fed Flaxseed during Post Partum." Marine Drugs 15, no. 7: 216.
Proteins of animal origin represent physiologically active components in the human diet; they exert a direct action or constitute a substrate for enzymatic hydrolysis upon food processing and consumption. Bioactive peptides may descend from the hydrolysis by digestive enzymes, enzymes endogenous to raw food materials, and enzymes from microorganisms added during food processing. Milk proteins have different polymorphisms for each dairy species that influence the amount and the biochemical characteristics (e.g., amino acid chain, phosphorylation, and glycosylation) of the protein. Milk from other species alternative to cow has been exploited for their role in children with cow milk allergy and in some infant pathologies, such as epilepsy, by monitoring the immune status. Different mechanisms concur for bioactive peptides generation from meat and meat products, and their functionality and application as functional ingredients have proven effects on consumer health. Animal food proteins are currently the main source of a range of biologically-active peptides which have gained special interest because they may also influence numerous physiological responses in the organism. The addition of probiotics to animal food products represent a strategy for the increase of molecules with health and functional properties.
Marzia Albenzio; Antonella Santillo; Mariangela Caroprese; Antonella Della Malva; Rosaria Marino. Bioactive Peptides in Animal Food Products. Foods 2017, 6, 35 .
AMA StyleMarzia Albenzio, Antonella Santillo, Mariangela Caroprese, Antonella Della Malva, Rosaria Marino. Bioactive Peptides in Animal Food Products. Foods. 2017; 6 (5):35.
Chicago/Turabian StyleMarzia Albenzio; Antonella Santillo; Mariangela Caroprese; Antonella Della Malva; Rosaria Marino. 2017. "Bioactive Peptides in Animal Food Products." Foods 6, no. 5: 35.
Nutritional properties of meat and meat products are becoming very important in purchasing behaviour, because consumers are even more concerned about healthiness. The present study aimed to examine the influence of health information on the expected and informed acceptability of salami. Traditional salami and two low saturated fat salami produced with partial or total substitution of pork backfat with extra virgin oil were evaluated. Perceived acceptability was the lowest in salami with total animal fat substitution. In both low saturated fat salami, expected acceptability was significantly higher than perceived acceptability, while in traditional salami it was lower. Consumers completely assimilated their liking in the direction of expectations for salami with partial animal fat substitution, whereas incomplete assimilation was observed for salami with total animal fat substitution. The results also revealed that some sociodemographic characteristics discriminate consumer clusters from each other. The present study highlights that nutritional information is not enough to satisfy consumers' expectations if the product is not sensorily acceptable. Findings about the relevance of information and consumers' segmentation could have important implications for policy makers and the meat product industry. © 2017 Society of Chemical Industry
Rosaria Marino; Antonella Della Malva; Antonio Seccia; Mariangela Caroprese; Agostino Sevi; Marzia Albenzio. Consumers' expectations and acceptability for low saturated fat ‘salami’: healthiness or taste? Journal of the Science of Food and Agriculture 2017, 97, 3515 -3521.
AMA StyleRosaria Marino, Antonella Della Malva, Antonio Seccia, Mariangela Caroprese, Agostino Sevi, Marzia Albenzio. Consumers' expectations and acceptability for low saturated fat ‘salami’: healthiness or taste? Journal of the Science of Food and Agriculture. 2017; 97 (11):3515-3521.
Chicago/Turabian StyleRosaria Marino; Antonella Della Malva; Antonio Seccia; Mariangela Caroprese; Agostino Sevi; Marzia Albenzio. 2017. "Consumers' expectations and acceptability for low saturated fat ‘salami’: healthiness or taste?" Journal of the Science of Food and Agriculture 97, no. 11: 3515-3521.
R. Marino; A.S. Atzori; Mariasilvia D'Andrea; G. Iovane; M. Trabalza-Marinucci; L. Rinaldi. Climate change: Production performance, health issues, greenhouse gas emissions and mitigation strategies in sheep and goat farming. Small Ruminant Research 2015, 135, 50 -59.
AMA StyleR. Marino, A.S. Atzori, Mariasilvia D'Andrea, G. Iovane, M. Trabalza-Marinucci, L. Rinaldi. Climate change: Production performance, health issues, greenhouse gas emissions and mitigation strategies in sheep and goat farming. Small Ruminant Research. 2015; 135 ():50-59.
Chicago/Turabian StyleR. Marino; A.S. Atzori; Mariasilvia D'Andrea; G. Iovane; M. Trabalza-Marinucci; L. Rinaldi. 2015. "Climate change: Production performance, health issues, greenhouse gas emissions and mitigation strategies in sheep and goat farming." Small Ruminant Research 135, no. : 50-59.
A. della Malva; M. Albenzio; G. Annicchiarico; M. Caroprese; A. Muscio; A. Santillo; R. Marino. Relationship between slaughtering age, nutritional and organoleptic properties of Altamurana lamb meat. Small Ruminant Research 2015, 135, 39 -45.
AMA StyleA. della Malva, M. Albenzio, G. Annicchiarico, M. Caroprese, A. Muscio, A. Santillo, R. Marino. Relationship between slaughtering age, nutritional and organoleptic properties of Altamurana lamb meat. Small Ruminant Research. 2015; 135 ():39-45.
Chicago/Turabian StyleA. della Malva; M. Albenzio; G. Annicchiarico; M. Caroprese; A. Muscio; A. Santillo; R. Marino. 2015. "Relationship between slaughtering age, nutritional and organoleptic properties of Altamurana lamb meat." Small Ruminant Research 135, no. : 39-45.
Nutritional properties and consumer evaluation were performed in bresaola and salami from donkey meat compared with respective conventional products. Donkey bresaola and salami showed higher content of protein and lower content of fat than beef bresaola and pork salami. Significant differences in the unsaturation level of fatty acids were found. Particularly, donkey meat products showed lower saturated fatty acids, higher polyunsatured fatty acid content and better nutritional indices than conventional beef bresaola and pork salami. Furthermore, donkey meat products, especially bresaola, showed the highest content of essential amino acids. Both donkey meat products resulted to be more tender than conventional products, in addition donkey bresaola showed also higher consumer acceptability. Our investigation demonstrates the possibility of processing donkey meat into products comparable to traditional ones with a high nutritional value.
R. Marino; M. Albenzio; Antonella Della Malva; A. Muscio; A. Sevi. Nutritional properties and consumer evaluation of donkey bresaola and salami: Comparison with conventional products. Meat Science 2015, 101, 19 -24.
AMA StyleR. Marino, M. Albenzio, Antonella Della Malva, A. Muscio, A. Sevi. Nutritional properties and consumer evaluation of donkey bresaola and salami: Comparison with conventional products. Meat Science. 2015; 101 ():19-24.
Chicago/Turabian StyleR. Marino; M. Albenzio; Antonella Della Malva; A. Muscio; A. Sevi. 2015. "Nutritional properties and consumer evaluation of donkey bresaola and salami: Comparison with conventional products." Meat Science 101, no. : 19-24.
The aim of this study was to understand the relationship between changes in postmortem degradation of myofibrillar proteins and tenderness development in 3 different muscles from 10 Podolian young bulls aged 1, 7, 14, and 21 d. Psoas major (PM), longissimus dorsi (LD), and semitendinosus muscle (STD) were removed from each half carcass 24 h postmortem. Meat chemical composition, Warner–Bratzler shear force (WBSF), myofibril fragmentation index (MFI), total collagen content, and changes in myofibrillar proteins were estimated in triplicate at each aging time. A significant muscle effect was found on meat chemical composition. Semitendinosus muscle showed the lowest intramuscular fat percentage (P < 0.01) and the highest total collagen content (P < 0.01) with respect to LD and PM. Warner–Bratzler shear force decreased during aging in all muscles (P < 0.001), and semitendinosus was the toughest muscle whereas PM was the most tender (P < 0.001). Myofibril fragmentation index significantly increased (P < 0.001) in LD and PM meat throughout aging time whereas in semitendinosus it increased from 14 d of aging. Proteolysis was investigated by SDS-PAGE, western blotting, and 2-dimensional electrophoresis. Throughout postmortem aging, some structural proteins changed in intensity in all muscles analyzed. The blotting profile highlighted that desmin and troponin-T (TnT) bands were affected by both muscle and aging effects. Desmin degradation was more intense and faster in LD muscle than in semitendinosus and PM muscles. A progressive increase of the degraded isoforms of TnT (33 and 30 kDa polypeptides) was found during aging in LD, while, in PM these bands appeared earlier showing a greater intensity from 1 d. During aging, 2-dimensional gel electrophoresis (2DE) image analyses results showed a significant increase of the total number of spots reaching the highest value in the LD muscle at 21 d of aging (P < 0.01). Proteins separation also revealed differences in the spot number and expression patterns of myosin light chain (MLC) isoforms among muscles. A principal components analysis applied to meat chemical composition, tenderness, and myofibrillar proteins accounted for approximately 96.09% of total variance. Data highlight that aging affects the meat tenderness and proteolysis with different intensities in each muscle. These results provide knowledge about the tenderness mechanism in different muscles from a rustic breed and could be useful for the development of muscle specific strategies for improving the quality and value in different commercial cuts. Copyright © 2015. American Society of Animal Science.
R. Marino; A. Della Malva; M. Albenzio. Proteolytic changes of myofibrillar proteins in Podolian meat during aging: focusing on tenderness. Journal of Animal Science 2015, 93, 1376 -1387.
AMA StyleR. Marino, A. Della Malva, M. Albenzio. Proteolytic changes of myofibrillar proteins in Podolian meat during aging: focusing on tenderness. Journal of Animal Science. 2015; 93 (3):1376-1387.
Chicago/Turabian StyleR. Marino; A. Della Malva; M. Albenzio. 2015. "Proteolytic changes of myofibrillar proteins in Podolian meat during aging: focusing on tenderness." Journal of Animal Science 93, no. 3: 1376-1387.
The effects of breed and aging time (1, 7, 14, 21d) were evaluated on physical meat properties and on sarcoplasmic protein changes in 24 young bulls from Romagnola×Podolian, Podolian and Friesian breeds. Aging affects lightness showing an increase in all breeds while changes in redness varied according to the breed. Podolian breed showed meat with the darkest and the reddest color and the lowest drip loss compared to the other breeds. Extending aging to 21d reduced drip loss from meat. SDS-PAGE and 2DE showed that many changes in the sarcoplasmic proteins occurred among breeds and during aging. During post-mortem some sarcoplasmic proteins decline in intensity after 21d highlighting that they were susceptible to aging. Protein identification and western blotting showed the presence of myosin light chains, Troponin T and tropomyosin proteins during aging, suggesting a degradation of myofibers and a more intense proteolysis especially in the Podolian breed.
R. Marino; M. Albenzio; A. Della Malva; M. Caroprese; A. Santillo; A. Sevi. Changes in meat quality traits and sarcoplasmic proteins during aging in three different cattle breeds. Meat Science 2014, 98, 178 -186.
AMA StyleR. Marino, M. Albenzio, A. Della Malva, M. Caroprese, A. Santillo, A. Sevi. Changes in meat quality traits and sarcoplasmic proteins during aging in three different cattle breeds. Meat Science. 2014; 98 (2):178-186.
Chicago/Turabian StyleR. Marino; M. Albenzio; A. Della Malva; M. Caroprese; A. Santillo; A. Sevi. 2014. "Changes in meat quality traits and sarcoplasmic proteins during aging in three different cattle breeds." Meat Science 98, no. 2: 178-186.
The effect of rearing system (pasture with supplementation 15% crude protein OUT15 vs indoorIND) on meat nutritional and nutraceutical properties was evaluated in twenty Podolian young bulls. Meat quality characteristics were measured on three different muscles (Longissimus dorsi, LD, Semimembranosus, SM, Semitendinosus, ST), vacuum-packaged and chilled stored at 2℃ - 4℃ for 15 days. No differences were found on chemical composition in meat from animals reared with different rearing system. Pasture with supplementation produced an improvement in fatty acid composition with a higher polyunsaturated fatty acid percentage, particularly, conjugated linoleic acids (CLA) and very long chain ω3 PUFA, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Meat from young bulls reared at pasture with supplementation showed in all examined muscles the highest α-tocopherol content compared with meat from IND group. On the other hand, malondialdehyde content was not affected by the feeding treatment.
Rosaria Marino; Marzia Albenzio; Antonella della Malva; Ada Braghieri; Agostino Sevi. Nutraceutical Properties of Meat from Grazing Podolian Young Bulls. Food and Nutrition Sciences 2014, 05, 618 -625.
AMA StyleRosaria Marino, Marzia Albenzio, Antonella della Malva, Ada Braghieri, Agostino Sevi. Nutraceutical Properties of Meat from Grazing Podolian Young Bulls. Food and Nutrition Sciences. 2014; 05 (07):618-625.
Chicago/Turabian StyleRosaria Marino; Marzia Albenzio; Antonella della Malva; Ada Braghieri; Agostino Sevi. 2014. "Nutraceutical Properties of Meat from Grazing Podolian Young Bulls." Food and Nutrition Sciences 05, no. 07: 618-625.