The conservation of poultry biodiversity is a growing global priority, yet it necessarily relies on the scientific valorization of specific local breeds. This study aimed to characterize the lipid composition and cholesterol content of eggs from three native Sicilian chicken breeds (Cornuta, Valplatani, and Siciliana) reared under semi-extensive conditions, in order to evaluate their nutritional potential and support biodiversity preservation strategies. A total of 170 eggs from 11 farms were analyzed. Fatty acid composition and nutritional indices (atherogenic index, thrombogenic index, n-6/n-3 ratio, HH index) were determined according to ISO and AOAC standards. Results showed that Cornuta eggs exhibited the most favorable lipid profile, with the lowest saturated fatty acid (SFA) content (38.55%), the lowest n-6/n-3 ratio (7.35), and the best values for AI (0.52), TI (1.22), and HH (2.02), compared to Valplatani and Siciliana. Conversely, the lowest cholesterol content was found in Siciliana eggs (1463.58 mg/kg), significantly lower than Cornuta (1789 mg/kg; p < 0.05). Although no commercial hybrids were included, the literature data were used for contextual comparison. These findings suggest that native breeds may produce eggs with functional nutritional properties, supporting both healthier food choices and local genetic conservation. Moreover, this study provides a replicable framework for the nutritional valorization of underutilized poultry breeds, reinforcing the role of biodiversity in sustainable food systems.

Caciocavallo Silano PDO is a traditional Italian stretched-curd cheese produced in southern Italy, subjected to a minimum ripening period of 30 days. The present study aimed to characterize the chemical composition and fatty acid (FA) profile at three ripening stages (up to 120 days). The proximate composition, FAs profile, and lactose content of cheese samples from three production batches, all made with Friesian cow milk, were analyzed. The results showed significant compositional changes during maturation. Moisture content decreased from 46.5% in 30 days to 33.0% in 120 days, with a corresponding increase in protein and fat content. Lactose content was below the limit of quantification (LOQ) at all ripening stages, confirming its natural depletion over time. The FA analysis revealed thirty-five different FAs, including fourteen saturated fatty acids (SFAs), nine monounsaturated fatty acids (MUFAs), and twelve polyunsaturated fatty acids (PUFAs). Among SFAs, palmitic and stearic acids were the most abundant, while lauric and myristic acids significantly increased with ripening. The sum of MUFAs showed a slight decrease, mainly due to the reduction in oleic acid, which dropped from 22.6% to 21.3% over maturation. Conversely, PUFAs exhibited a significant increase, particularly linoleic and α-linolenic acids, which are associated with positive health effects. In particular, an increase in PUFA composition and an optimal omega-6/omega-3 ratio could have a positive effect on health, with a consequent enhancement of cardiovascular function. The findings suggest that cheese maturation influences its nutritional and lipid profile, with potential implications for consumer health. Future research should assess how feeding strategies and production methods impact the FA composition of Caciocavallo Silano PDO.

This study involved 45 finishing Limousin young bulls (initial BW 350 ± 15 kg; aged 250 ± 20 days) reared under commercial conditions and randomly assigned for 250 days to three dietary treatments: a control diet without olive cake (CTR), and diets including partially destoned dried olive cake at 10% (OC10) or 15% (OC15) of dry matter. The effects of the dietary inclusion of partially destoned dried olive cake (DOC) on the physicochemical properties, intramuscular fatty acid composition, nutritional lipid indices, and antioxidant profile of the Longissimus dorsi muscle were evaluated. Meat pH was measured at 45 min, 24 h, and 7 days of aging. Instrumental color, proximate composition, fatty acid profile, lipid nutritional indices, total phenolic content (TPC), individual polyphenols, and antioxidant capacity were determined. Data were analyzed by ANOVA using PROC GLIMMIX in SAS, with orthogonal contrasts to evaluate linear and quadratic responses to olive cake inclusion. Treatments did not affect post mortem pH, and color differences observed at 24 h were not present after 7 days of aging. Crude protein content was lower in OC-fed groups, while total lipid content tended to increase; sodium chloride concentration was higher in OC15 meat. Olive cake supplementation reduced hypercholesterolemic saturated fatty acids and increased stearic, oleic, and polyunsaturated fatty acids, including α-linolenic acid, EPA, and DPA, improving PUFA/SFA and UFA/SFA ratios and reducing atherogenic and thrombogenic indices. Despite a higher peroxidability index, OC groups showed greater muscle TPC and antioxidant capacity, the presence of detectable hydroxytyrosol and tyrosol suggests a possible contribution of dietary olive phenolics or their metabolites, although the exact mechanisms underlying their appearance in muscle tissue remain to be fully elucidated. Overall, partially destoned DOC can be included up to 15% of the finishing diet to improve beef nutritional and functional quality within sustainable circular systems.

Preserving the Apulo-Calabrese (AC), an endangered Italian autochthonous pig breed, requires sustainable nutritional strategies that improve pork quality without compromising productive performance. This study evaluated the effects of dietary supplementation with extruded linseed, alone or combined with grape pomace powder, rich in antioxidants, on growth performance and carcass traits in purebred Apulo-Calabrese (AC) pigs and Apulo-Calabrese × Goland (AC × G) crossbred pigs. Two independent feeding trials were conducted using three dietary treatments: a control diet (CTR), a diet containing 5% extruded linseed (SL), and a diet containing 5% extruded linseed plus 0.2% grape pomace powder rich in polyphenols (SLXI). Thirty-six purebred AC pigs reared outdoors, and 30 AC × G crossbred pigs reared indoors were included in the study. Body weight (BW) and average daily gain (ADG) were recorded throughout the trials, while hot carcass weight (HCW), carcass yield (CY), pH45, pH24, and backfat thickness (BF) were evaluated at slaughter. Data were analyzed separately for the two trials using Linear Mixed Models. Feed intake was complete in all groups, indicating good diet palatability. In purebred AC pigs, dietary treatment significantly affected overall ADG, with CTR pigs showing higher ADG than SLXI animals, while SL displayed intermediate values not significantly different from either CTR or SLXI. BW and carcass traits were not significantly influenced by diet. In addition, a significant Diet × Time interaction was detected for ADG (p = 0.010), indicating diet-dependent growth patterns over time. Sex did not significantly affect BW, ADG, or carcass traits in purebred pigs. In crossbred AC × G pigs, dietary treatments could not be evaluated inferentially due to the lack of pen-level replication; therefore, growth and carcass data are presented descriptively. However, Sex significantly affected carcass yield, with males showing higher CY than females (p = 0.004), while BW, ADG, and the remaining carcass traits were not influenced by Sex. The results suggest that extruded linseed, alone or combined with low-dose grape pomace powder, can be included in diets for purebred and crossbred pigs without compromising growth performance or basic carcass traits. These findings support the use of powdered grape pomacein feeding strategies aimed at the valorization and conservation of Apulo-Calabrese pig genetic resources. Further studies are needed to evaluate the effects of these dietary strategies on meat fatty acid composition, oxidative stability, sensory quality, and shelf life.

The conservation of native poultry breeds plays a strategic role in preserving biodiversity and promoting sustainable farming systems. In Sicily, Italy, the Siciliana breed has long been officially recognised as an autochthonous chicken breed, while the Cornuta di Caltanissetta and Valplatani breeds have only recently received official recognition. Traditionally reared under semi-extensive systems, these three breeds may produce eggs with valuable nutritional properties. This study aimed to evaluate the chemical composition, fatty acid profile, mineral content, and nutritional indices of eggs from these breeds. A total of 170 eggs were collected from 11 farms across three Sicilian provinces. Proximate analysis, cholesterol content, ICP-MS mineral profiling, and GC-FID fatty acid quantification were conducted following ISO and AOAC standards. Cornuta eggs showed significantly higher lipid and cholesterol content, but also a more favourable fatty acid composition, with higher levels of oleic acid (C18:1n9), lower saturated fatty acids, and improved health-related indices. Sodium levels were significantly lower in Cornuta eggs. No significant differences were found for total polyunsaturated fatty acids or the peroxidation index. The nutritional profile of Cornuta eggs supports their valorisation as a functional food, contributing to both human health and genetic conservation. These findings underscore the value of Sicilian native breeds—particularly Cornuta—as a sustainable resource for poultry production and the preservation of local agrobiodiversity.