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In buffaloes and other mammalian farm species, the mother provides food and protection to the young, but she is also the main source of behavioral and social learning for the offspring. It is important that mother and young establish a bond based on a learning mechanism defined as “imprinting” early after parturition during the sensitive period, on which the welfare and survival of the offspring will depend. This review aims to summarize and discuss current knowledge regarding the imprinting process, the neurobiological pathways that are triggered during this sensitive period, and the development of the cow–calf bond. Touch, hearing, vision, and smell seem to be the predominant senses involved during imprinting in buffaloes and other mammalian farm species. In buffalo, bonding is very particular due to the expression of specific behaviors, such as allo-suckling and communal rearing. In general, imprinting and the subsequent bond may be affected by the lack of experience of the mothers or dystocic parturitions, which occur most frequently with male calves and in primiparous dams. The main problems in the development of this process include lack of seeking a protected and isolated place to give birth; moving from the birth-site after parturition; insufficient postpartum care; aversion or aggressiveness towards the newborn, or abandonment of the newborn. The process can develop differently according to the species. However, the correct development of the cow–calf relationship represents, regardless of the species, a key factor for their fitness.
Agustín Orihuela; Daniel Mota-Rojas; Ana Strappini; Francesco Serrapica; Ada Braghieri; Patricia Mora-Medina; Fabio Napolitano. Neurophysiological Mechanisms of Cow–Calf Bonding in Buffalo and Other Farm Animals. Animals 2021, 11, 1968 .
AMA StyleAgustín Orihuela, Daniel Mota-Rojas, Ana Strappini, Francesco Serrapica, Ada Braghieri, Patricia Mora-Medina, Fabio Napolitano. Neurophysiological Mechanisms of Cow–Calf Bonding in Buffalo and Other Farm Animals. Animals. 2021; 11 (7):1968.
Chicago/Turabian StyleAgustín Orihuela; Daniel Mota-Rojas; Ana Strappini; Francesco Serrapica; Ada Braghieri; Patricia Mora-Medina; Fabio Napolitano. 2021. "Neurophysiological Mechanisms of Cow–Calf Bonding in Buffalo and Other Farm Animals." Animals 11, no. 7: 1968.
The consumption of phenol-rich foods is limited by their prominent bitterness and astringency. This issue has been addressed by adding sweet tastes, which suppress bitterness, but this is not a complete solution since individuals also differ in their preference for sweetness. In this study, we aimed at identifying groups of consumers differing in sweetness optima and sensory-liking patterns. To this end, increasing concentrations of sucrose were added to a chocolate pudding base. This allowed us to (1) investigate if individual differences in sensory responses are associated with different sweet liking optima in a product context, (2) define the psychological and oro-sensory profile of sweet liker phenotypes derived using a product context, and (3) assess if individuals differing in sweet liking optima differ also in consumption and liking of phenol-rich foods and beverages as a function of their sensory properties (e.g., sweeter vs. more bitter and astringent products). Individuals (1208; 58.4% women, 18–69 years) were characterised for demographics, responsiveness to 6-n-propylthiouracil (PROP), personality traits and attitudes toward foods. Three clusters were identified based on correlations between sensory responses (sweetness, bitterness and astringency) and liking of the samples: liking was positively related to sweetness and negatively to bitterness and astringency in High and Moderate Sweet Likers, and the opposite in Inverted U-Shaped. Differences between clusters were found in age, gender and personality. Furthermore, the Inverted-U Shaped cluster was found to have overall healthier food behaviours and preferences, with higher liking and consumption of phenol-rich vegetables and beverages without added sugar. These findings point out the importance of identifying the individual sensory-liking patterns in order to develop more effective strategies to promote the acceptability of healthy phenol-rich foods.
Sara Spinelli; John Prescott; Lapo Pierguidi; Caterina Dinnella; Elena Arena; Ada Braghieri; Rossella Di Monaco; Tullia Gallina Toschi; Isabella Endrizzi; Cristina Proserpio; Luisa Torri; Erminio Monteleone. Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns. Nutrients 2021, 13, 866 .
AMA StyleSara Spinelli, John Prescott, Lapo Pierguidi, Caterina Dinnella, Elena Arena, Ada Braghieri, Rossella Di Monaco, Tullia Gallina Toschi, Isabella Endrizzi, Cristina Proserpio, Luisa Torri, Erminio Monteleone. Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns. Nutrients. 2021; 13 (3):866.
Chicago/Turabian StyleSara Spinelli; John Prescott; Lapo Pierguidi; Caterina Dinnella; Elena Arena; Ada Braghieri; Rossella Di Monaco; Tullia Gallina Toschi; Isabella Endrizzi; Cristina Proserpio; Luisa Torri; Erminio Monteleone. 2021. "Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns." Nutrients 13, no. 3: 866.
This study aims to assess the compositional traits and sensory characteristics of a traditional pecorino cheese associated with management and feeding system seasonality. The study was carried out on two mountain dairy farms using an outdoor, pasture-based system from April to October (OutS), and an indoor system (InS) during the rest of the year. Outdoor-produced milk had higher fat content and a tendency for protein and somatic cell count to be higher. The OutS cheeses showed higher dry matter and fat content, higher percentages of unsaturated fatty acids, C18:3, cis-9, trans-11 conjugated linoleic acid, and trans-11 C18:1, and lower percentages of C14:0 and C16:0. These modifications in fatty acid composition determined the reduction of the atherogenic index. The OutS cheeses also displayed higher intensity of almost all sensory attributes, including odor, flavor, taste, and texture descriptors. The outdoor system partly reduced the liking of consumers for pecorino. However, changes in the productive process leading to an increment in the water content and softness of the cheeses (i.e., controlled humidity and temperature during ripening) may increase the overall liking of pasture-based products, thus promoting the consumption of healthier foods.
Francesco Serrapica; Felicia Masucci; Antonio Di Francia; Fabio Napolitano; Ada Braghieri; Giulia Esposito; Raffaele Romano. Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese. Foods 2020, 9, 1091 .
AMA StyleFrancesco Serrapica, Felicia Masucci, Antonio Di Francia, Fabio Napolitano, Ada Braghieri, Giulia Esposito, Raffaele Romano. Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese. Foods. 2020; 9 (8):1091.
Chicago/Turabian StyleFrancesco Serrapica; Felicia Masucci; Antonio Di Francia; Fabio Napolitano; Ada Braghieri; Giulia Esposito; Raffaele Romano. 2020. "Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese." Foods 9, no. 8: 1091.
The innate liking of fats may be due to one or more orosensory, post-ingestive, and metabolic signals; however, individuals differ in their preference for fat in meat. One of the variables that mainly impacts eating behaviors and thus should be carefully analyzed is sex/gender, and while sex (female/male, in a binary approximation) refers only to biological characteristics, gender (woman/man, in a binary approximation) refers to cultural attitudes and behavior. This study aimed at exploring the role of gender, age, taste responsiveness (measured as sensitivity to the bitterness of 6-n-propylthiouracil (PROP)), personality traits, attitudes, and liking of and familiarity with meat on the choice of fat-rich meat products in 1208 women and men aged 18–66. Both a between- and a within-gender approach were adopted. Results showed that gender had a major impact on liking of and familiarity with meat and choice for fat-rich meat compared to age. A lower liking meat in general was found in women, independently of fat content. Women also reported a lower familiarity than men with fatty meat and cold meat and a lower choice of fat-rich meat. Genders differed in the influence of personality and attitudes about fat-rich meat choice. In both genders, the choice of meat higher in fat was associated with liking cold and fatty meat and with age and negatively with liking low-fat meat. Women were in general more interested in health than men, and this may explain the main difference in the choice of fat-rich meat between genders. However, when we look at each gender separately, general health interest was significantly correlated with a lower choice of fat-rich meat only in men. In addition, in men food neophobia was negatively correlated with choice of fat-rich meat. In women, the emotional dimension was found to play an important role, with sensitivity to disgust that was negatively associated with fat-rich meat choice and emotional eating that was positively associated with it. Thanks to the large sample and the gender-sensitive approach adopted, this study showed that different factors affect choice of fat-rich meat by gender, in addition to liking of and familiarity with fat-rich and cold meat and age. This suggests that strategies personalized by gender to reinforce or activate barriers to this type of consumption may be more effective at reducing fat intake, promoting the consumption of meat lower in fat.
Sara Spinelli; Caterina Dinnella; Federica Tesini; Alessandra Bendini; Ada Braghieri; Cristina Proserpio; Luisa Torri; Nicoletta A. Miele; Eugenio Aprea; Agata Mazzaglia; Tullia Gallina Toschi; Erminio Monteleone. Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes. Nutrients 2020, 12, 1374 .
AMA StyleSara Spinelli, Caterina Dinnella, Federica Tesini, Alessandra Bendini, Ada Braghieri, Cristina Proserpio, Luisa Torri, Nicoletta A. Miele, Eugenio Aprea, Agata Mazzaglia, Tullia Gallina Toschi, Erminio Monteleone. Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes. Nutrients. 2020; 12 (5):1374.
Chicago/Turabian StyleSara Spinelli; Caterina Dinnella; Federica Tesini; Alessandra Bendini; Ada Braghieri; Cristina Proserpio; Luisa Torri; Nicoletta A. Miele; Eugenio Aprea; Agata Mazzaglia; Tullia Gallina Toschi; Erminio Monteleone. 2020. "Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes." Nutrients 12, no. 5: 1374.
We aimed to assess whether the environmental impacts in terms of global warming potential (GWP), acidification potential (AP), eutrophication potential (EP), and land occupation (LO) of beef can be decreased when ecosystem and cultural/provisioning services are included in the evaluation. We used four Italian production systems: Fat, with beef imported calves kept in confinement; CoCaI, with beef cows and calves kept in confinement; SpEx, with beef cows and calves kept on pasture and finishing conducted in confinement; and Pod, with Podolian cows and calves kept on pasture and finishing conducted in confinement. After the economic allocation, the GWP of system Pod decreased considerably and showed values lower than those computed for systems CoCaI and SpEx (P < 0.05 and P < 0.001, respectively). System Pod showed the lowest AP and EP as compared with all the other systems (P < 0.01). Systems Fat and CoCaI showed the smallest LO, with values lower than systems Pod (P < 0.05) and SpEx (P < 0.001). We conclude that the environmental impacts of extensive and local beef production systems in terms of GWP, AP, and EP was markedly reduced when the provision of accessory services was included in the calculation. Conversely, LO did not markedly change due to the high absolute values needed to allow pasture-based feeding. The estimation of additional positive aspects linked to the use of natural pastures, such as removal of carbon dioxide, increased biodiversity, and exploitation of feeds nonedible by humans, may allow a further reduction of LO.
Andrea Bragaglio; Ada Braghieri; Corrado Pacelli; Fabio Napolitano. Environmental Impacts of Beef as Corrected for the Provision of Ecosystem Services. Sustainability 2020, 12, 3828 .
AMA StyleAndrea Bragaglio, Ada Braghieri, Corrado Pacelli, Fabio Napolitano. Environmental Impacts of Beef as Corrected for the Provision of Ecosystem Services. Sustainability. 2020; 12 (9):3828.
Chicago/Turabian StyleAndrea Bragaglio; Ada Braghieri; Corrado Pacelli; Fabio Napolitano. 2020. "Environmental Impacts of Beef as Corrected for the Provision of Ecosystem Services." Sustainability 12, no. 9: 3828.
We assessed the effect of the raw material origin and preservative on the appearance and consumer liking of Soppressata salami to give information concerning the best process conditions to fulfil consumer needs. The effect of visible fat ratio on consumers' acceptability and preference was also evaluated. Image analysis based on Computer Vision System showed that Soppressata cured with nitrites had higher levels of red, yellow, hue and chroma, whereas its fat showed higher levels of lightness, redness, and lower levels of hue. Consumers liked more cured Soppressata, made by using pork cuts and fat from pigs bred on plants using growth-to-finish systems and transformed on site as compared with products obtained by using raw material bought from the market. Most of the consumers considered acceptable the slices with lower visible fat ratio (8.28–17.98%). Therefore, a visible fat ratio below 18%, the use of internal meats and added nitrates appear to be the best process conditions to fulfil consumer needs.
Fabio Napolitano; Antonio Girolami; Daniela Faraone; Muhammad Mudassir Arif Chaudry; Ada Braghieri; Mudassir Chaudhry. Appearance, consumer liking and preferences of Lucanian ‘Soppressata’ salami. Meat Science 2020, 167, 108159 .
AMA StyleFabio Napolitano, Antonio Girolami, Daniela Faraone, Muhammad Mudassir Arif Chaudry, Ada Braghieri, Mudassir Chaudhry. Appearance, consumer liking and preferences of Lucanian ‘Soppressata’ salami. Meat Science. 2020; 167 ():108159.
Chicago/Turabian StyleFabio Napolitano; Antonio Girolami; Daniela Faraone; Muhammad Mudassir Arif Chaudry; Ada Braghieri; Mudassir Chaudhry. 2020. "Appearance, consumer liking and preferences of Lucanian ‘Soppressata’ salami." Meat Science 167, no. : 108159.
The aim of this study was to determine the effect of the forage preservation method (silage vs. hay) on volatile compounds and sensory properties of a traditional Caciocavallo cheese during ripening. A brown-midrib sudangrass hybrid was cultivated on a 7-ha field and at harvesting it was half ensiled in plastic silo bags and half dried to hay. Forty-four lactating cows were equally allotted into 2 groups fed a isonitrogenous and isoenergetic total mixed ration containing as the sole forage either sorghum hay (H group) or sorghum silage (S group). Milk from the 2 groups was used to produce 3 batches/diet of Caciocavallo ripened for 30, 60, and 90 d. Milk yield and composition as well as cheese chemical and fatty acid composition were not markedly affected by the diet treatment and ripening time. By contrast, ripening induced increased levels of the appearance attribute "yellowness," along with the "overall flavor," the odor/flavor attributes "butter" and "hay," the "salty," "bitter," and "umami" tastes, and the texture attribute "oiliness," whereas the appearance attribute "uniformity" and the texture attribute "elasticity" were reduced. The silage-based diet induced higher perceived intensities of several attributes such as "yellowness"; "overall flavor"; "butter"; "grass" and "hay" odor/flavors; "salty," "bitter," and "umami" tastes; and "tenderness" and "oiliness" textures. In S cheese we also observed higher amounts of ketones and fatty acids. Conversely, H cheese showed the terpene α-pinene, which was not detected in S cheese, and a higher intensity of the appearance attribute "uniformity." These differences allowed the trained panel to discriminate the products, determined an increased consumer liking for 90-d ripened cheese, and tended to increase consumer liking for hay cheese.
F. Serrapica; P. Uzun; F. Masucci; F. Napolitano; A. Braghieri; A. Genovese; R. Sacchi; Raffaele Romano; C.M.A. Barone; A. Di Francia. Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese. Journal of Dairy Science 2020, 103, 1391 -1403.
AMA StyleF. Serrapica, P. Uzun, F. Masucci, F. Napolitano, A. Braghieri, A. Genovese, R. Sacchi, Raffaele Romano, C.M.A. Barone, A. Di Francia. Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese. Journal of Dairy Science. 2020; 103 (2):1391-1403.
Chicago/Turabian StyleF. Serrapica; P. Uzun; F. Masucci; F. Napolitano; A. Braghieri; A. Genovese; R. Sacchi; Raffaele Romano; C.M.A. Barone; A. Di Francia. 2020. "Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese." Journal of Dairy Science 103, no. 2: 1391-1403.
This study aimed to assess the relationship between stockperson behavior and buffalo behavior. The research was carried out in 27 buffalo farms. The behavior of stockpeople and animals during milking and the avoidance distance at the feeding place were recorded. Recordings were repeated within one month to assess test-retest reliability. A high degree of test-retest reliability was observed for all the variables with Spearman rank correlation coefficients (rs) ranging from 0.578 (p = 0.002, df = 25) for the number of kicks performed during milking to 0.937 (p < 0.001, df = 25) for the percentage of animals moving when approached by ≤ 0.5 m. The number of negative stockperson interactions correlated positively with the number of kicks during milking (rs = 0.421, p < 0.028, df = 25) and the percentage of animals injected with oxytocin (rs = 0.424, p < 0.027), whereas the percentage of negative stockperson interactions correlated positively with the percentage of buffaloes moving when approached at a distance >1 m (rs = 0.415, p < 0.031, df = 25). In a subsample of 14 farms, milk yield was correlated positively with the number of positive interactions (rs = 0.588, p < 0.027, df = 12) and correlated negatively with the number of steps performed by the animals during milking (rs = -0.820, p < 0.001, df = 12). This study showed that the quality of stockpeople interactions may affect buffalo behavior and production.
Fabio Napolitano; Francesco Serrapica; Ada Braghieri; Felicia Masucci; Emilio Sabia; Giuseppe De Rosa. Human-Animal Interactions in Dairy Buffalo Farms. Animals 2019, 9, 246 .
AMA StyleFabio Napolitano, Francesco Serrapica, Ada Braghieri, Felicia Masucci, Emilio Sabia, Giuseppe De Rosa. Human-Animal Interactions in Dairy Buffalo Farms. Animals. 2019; 9 (5):246.
Chicago/Turabian StyleFabio Napolitano; Francesco Serrapica; Ada Braghieri; Felicia Masucci; Emilio Sabia; Giuseppe De Rosa. 2019. "Human-Animal Interactions in Dairy Buffalo Farms." Animals 9, no. 5: 246.
The production of biogas from anaerobic digestion (AD) of residual agro-food biomasses represents an opportunity for alternative production of energy from renewable sources, according to the European Union legislation on renewable energy. This review provides an overview of the various aspects involved in this process with a focus on the best process conditions to be used for AD-based biogas production from residual agro-food biomasses. After a schematic description of the AD phases, the biogas plants with advanced technologies were described, pointing out the strengths and the weaknesses of the different digester technologies and indicating the main parameters and operating conditions to be monitored. Subsequently, a brief analysis of the factors affecting methane yield from manure AD was conducted and the AD of fruit and vegetables waste was examined. Particular attention was given to studies on co-digestion and pre-treatments as strategies to improve biogas yield. Finally, the selection of specific microorganisms and the genetic manipulation of anaerobic bacteria to speed up the AD process was illustrated. The open challenges concern the achievement of the highest renewable energy yields reusing agro-food waste with the lowest environmental impact and an increment of competitiveness of the agricultural sector in the perspective of a circular economy.
Marisa Carmela Caruso; Ada Braghieri; Angela Capece; Fabio Napolitano; Patrizia Romano; Fernanda Galgano; Giuseppe Altieri; Francesco Genovese. Recent Updates on the Use of Agro-Food Waste for Biogas Production. Applied Sciences 2019, 9, 1217 .
AMA StyleMarisa Carmela Caruso, Ada Braghieri, Angela Capece, Fabio Napolitano, Patrizia Romano, Fernanda Galgano, Giuseppe Altieri, Francesco Genovese. Recent Updates on the Use of Agro-Food Waste for Biogas Production. Applied Sciences. 2019; 9 (6):1217.
Chicago/Turabian StyleMarisa Carmela Caruso; Ada Braghieri; Angela Capece; Fabio Napolitano; Patrizia Romano; Fernanda Galgano; Giuseppe Altieri; Francesco Genovese. 2019. "Recent Updates on the Use of Agro-Food Waste for Biogas Production." Applied Sciences 9, no. 6: 1217.
Emilio Sabia; Fabio Napolitano; Giuseppe De Rosa; Matthias Gauly; Ada Braghieri; Corrado Pacelli. Life Cycle Assessment of Dairy Buffalo Calves in an Italian Farm. Journal of Buffalo Science 2018, 7, 58 -63.
AMA StyleEmilio Sabia, Fabio Napolitano, Giuseppe De Rosa, Matthias Gauly, Ada Braghieri, Corrado Pacelli. Life Cycle Assessment of Dairy Buffalo Calves in an Italian Farm. Journal of Buffalo Science. 2018; 7 (3):58-63.
Chicago/Turabian StyleEmilio Sabia; Fabio Napolitano; Giuseppe De Rosa; Matthias Gauly; Ada Braghieri; Corrado Pacelli. 2018. "Life Cycle Assessment of Dairy Buffalo Calves in an Italian Farm." Journal of Buffalo Science 7, no. 3: 58-63.
A holistic approach was set up to first identify the main dimensions affecting consumer decisions for purchasing mozzarella cheese and then modulate these aspects to meet consumer expectations. As sensory properties and absence of preservatives were identified through a preliminary food choice questionnaire, we compared two starters (commercial versus natural) and two preservation liquids (traditional versus inoculated solution) to evaluate their effects on sensory profile and shelf-life. Based on partial least squares regression, the largest subgroup of consumers preferred mozzarella made by natural starter, whereas there was no significant difference between the liking scores for the two preservation liquids studied. Lower counts of Enterobacteriaceae and psychrotrophs were observed in the product kept in the inoculated preservation solution. Therefore, the combination of the natural starter with the inoculated preservation liquid may represent the best option to meet the expectations of the consumers of mozzarella in terms of sensory characteristics and absence of preservatives.
Ada Braghieri; Teresa Zotta; Giuseppe Morone; Nicoletta Piazzolla; Majid Majlesi; Fabio Napolitano. Starter cultures and preservation liquids modulate consumer liking and shelf life of mozzarella cheese. International Dairy Journal 2018, 85, 254 -262.
AMA StyleAda Braghieri, Teresa Zotta, Giuseppe Morone, Nicoletta Piazzolla, Majid Majlesi, Fabio Napolitano. Starter cultures and preservation liquids modulate consumer liking and shelf life of mozzarella cheese. International Dairy Journal. 2018; 85 ():254-262.
Chicago/Turabian StyleAda Braghieri; Teresa Zotta; Giuseppe Morone; Nicoletta Piazzolla; Majid Majlesi; Fabio Napolitano. 2018. "Starter cultures and preservation liquids modulate consumer liking and shelf life of mozzarella cheese." International Dairy Journal 85, no. : 254-262.
Despite considerable research investigating the role of PROP bitterness perception and variation of fungiform papillae density (FPD) in food perception, this relationship remains controversial as well as the association between the two phenotypes. Data from 1119 subjects (38.6% male; 18–60 years) enrolled in the Italian Taste project were analysed. Responsiveness to the bitterness of PROP was assessed on the general Labelled Magnitude Scale. FPD was determined from manual counting on digital images of the tongue. Solutions of tastes, astringent and pungent sensations were prepared to be moderate/strong on a gLMS. Four foods had tastants added to produce four variations in target sensations from weak to strong (pear juice: citric acid, sourness, chocolate pudding: sucrose, sweetness; bean purée: sodium chloride, saltiness and tomato juice: capsaicin, pungency). Females gave ratings to PROP and showed FPD that were significantly higher than males. Both phenotype markers significantly decreased with age. No significant correlations were found between PROP ratings and FPD. FPD variation doesn’t affect perceived intensity of solutions. Responsiveness to PROP positively correlated to perceived intensity of most stimuli in solution. A significant effect of FPD on perceived intensity of target sensation in foods was found in a few cases. Responsiveness to PROP positively affected all taste intensities in subjects with low FPD while there were no significant effects of PROP in high FPD subjects. These data highlight a complex interplay between PROP status and FPD and the need of a critical reconsideration of their role in food perception and acceptability.
Caterina Dinnella; Erminio Monteleone; Maria Piochi; Sara Spinelli; John Prescott; Lapo Pierguidi; Flavia Gasperi; Monica Laureati; Ella Pagliarini; Stefano Predieri; Luisa Torri; Sara Barbieri; Enrico Valli; Piergiorgio Bianchi; Ada Braghieri; Alessandra Del Caro; Rossella Di Monaco; Saida Favotto; Elisabetta Moneta. Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample. Chemical Senses 2018, 43, 697 -710.
AMA StyleCaterina Dinnella, Erminio Monteleone, Maria Piochi, Sara Spinelli, John Prescott, Lapo Pierguidi, Flavia Gasperi, Monica Laureati, Ella Pagliarini, Stefano Predieri, Luisa Torri, Sara Barbieri, Enrico Valli, Piergiorgio Bianchi, Ada Braghieri, Alessandra Del Caro, Rossella Di Monaco, Saida Favotto, Elisabetta Moneta. Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample. Chemical Senses. 2018; 43 (9):697-710.
Chicago/Turabian StyleCaterina Dinnella; Erminio Monteleone; Maria Piochi; Sara Spinelli; John Prescott; Lapo Pierguidi; Flavia Gasperi; Monica Laureati; Ella Pagliarini; Stefano Predieri; Luisa Torri; Sara Barbieri; Enrico Valli; Piergiorgio Bianchi; Ada Braghieri; Alessandra Del Caro; Rossella Di Monaco; Saida Favotto; Elisabetta Moneta. 2018. "Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample." Chemical Senses 43, no. 9: 697-710.
In the near future dairy enterprises will have to meet increasing environmental regulations. Therefore, we aimed to evaluate the effects on the environment of dairy buffalo farming as affected by two different heifer rearing systems, free-ranging (FR) and confinement (C) using the Life Cycle Assessment approach. The primary data were collected from 32 subjects. The analysis included all of the farming phases (i.e. birth to weaning, weaning to 7-8 months of age, 7-8 months to puberty, puberty to first calving, lactation, dry period). During the heifer phase from 7-8 months of age to puberty, sixteen animals were group-housed and confined in an indoor slatted floor pen (4 m2/animal) with an outdoor paddock (4 m2/animal); 16 others were FR on a Mediterranean natural pasture. When pubertal, the animals from system FR were returned to the farm and reunited with the animals from system C. We used 1 kg of fat and protein corrected buffalo milk (FPCM), with a reference milk fat and protein content of 8.3% and 4.73%, respectively, as functional unit. Impact categories investigated were Climate Change (CC), Terrestrial Acidification (TA), Marine Eutrophication (ME), Agricultural land occupation (ALO), Water depletion (WD). At category level system FR showed a reduction of the impact in terms of CC (9%), TA (10%), ME (6%) and WD (11%), whereas ALO was 7% higher as compared to system C. In conclusion, we clearly showed that the conduction of part of dairy buffalo farming (i.e. the unproductive phase from 7-8 months of age to puberty) on natural pasture is possible and it also allows the reduction of several sources of pollution while reducing the production costs, hence the economic sustainability. Although this system requires a greater use of land, parameters concerning the quality of land use should be included for a more accurate assessment of this aspect.
Emilio Sabia; Fabio Napolitano; Salvatore Claps; Giuseppe De Rosa; Ada Braghieri; Corrado Pacelli. Dairy buffalo life cycle assessment as affected by heifer rearing system. Journal of Cleaner Production 2018, 192, 647 -655.
AMA StyleEmilio Sabia, Fabio Napolitano, Salvatore Claps, Giuseppe De Rosa, Ada Braghieri, Corrado Pacelli. Dairy buffalo life cycle assessment as affected by heifer rearing system. Journal of Cleaner Production. 2018; 192 ():647-655.
Chicago/Turabian StyleEmilio Sabia; Fabio Napolitano; Salvatore Claps; Giuseppe De Rosa; Ada Braghieri; Corrado Pacelli. 2018. "Dairy buffalo life cycle assessment as affected by heifer rearing system." Journal of Cleaner Production 192, no. : 647-655.
In western countries buffaloes are emerging as an alternative species for dairy product differentiation. In the near future dairy enterprises will have to meet increasing environmental regulations. Life Cycle Assessment has been widely used to assess the environmental impact of different milk production systems. We aimed to examine the environmental consequences of two dairy buffalo heifer farming systems using the Life Cycle Assessment approach. The primary data were collected from 32 subjects aged 7â\u80\u938 months at the start of the experiment until they reached the age of puberty in about 12 months (i.e. at the age of 19â\u80\u9320 months). Sixteen animals were group-housed and confined in an indoor slatted floor pen (4 m2/animal) with an outdoor paddock (4 m2/animal); 16 others free-ranged on a Mediterranean natural pasture. The environmental charges for global warming potential expressed in terms of total emissions of carbon dioxide equivalent (CO2-eq) was 35.7% less in the free-ranging system as compared with the confined system. The main source of pollution for the confined system was biogenic methane (total amount produced = 2012 kg CO2-eq) followed by CO2from fossil fuels (total amount produced = 1006 kg CO2-eq). The environmental charges for acidification potential, eutrophication potential and non-renewable energy use were 86.3%. 60.0% and 81.4% lower in the free-ranging system compared with the confined system, respectively. In the confined system the largest pollutant in terms of acidification potential was ammonia, whereas nitrate leaching in water (total amount produced = 3311 g SO2-eq) and the use of crude oil (total amount consumed = 5684 MJ-eq) were the most relevant for eutrophication potential and non-renewable energy use, respectively. Our results represent the first example of study comparing the environmental impact of an intensive dairy farming system with an alternative natural pasture based system in the Mediterranean region and suggest that the conduction of the unproductive part of the cycle on natural pasture can promote the reduction of several sources of pollution both in atmosphere and in water. Conversely, land occupation was higher in the free-ranging system as compared with the confined system (20,349 vs 1381 m2year, respectively). However, the software and the database used for this calculation only considered duration of land use and yield per area unit, whereas no relevance was given to the quality of land use in terms of animal welfare promotion, contribution to biodiversity conservation, and maintenance of economically active social communities. Therefore, we suggest that the estimation of the impact categories related to land occupation would include aspects concerning the nature of the land
Emilio Sabia; Fabio Napolitano; Salvatore Claps; Giuseppe De Rosa; Vittoria Lucia Barile; Ada Braghieri; Corrado Pacelli. Environmental impact of dairy buffalo heifers kept on pasture or in confinement. Agricultural Systems 2018, 159, 42 -49.
AMA StyleEmilio Sabia, Fabio Napolitano, Salvatore Claps, Giuseppe De Rosa, Vittoria Lucia Barile, Ada Braghieri, Corrado Pacelli. Environmental impact of dairy buffalo heifers kept on pasture or in confinement. Agricultural Systems. 2018; 159 ():42-49.
Chicago/Turabian StyleEmilio Sabia; Fabio Napolitano; Salvatore Claps; Giuseppe De Rosa; Vittoria Lucia Barile; Ada Braghieri; Corrado Pacelli. 2018. "Environmental impact of dairy buffalo heifers kept on pasture or in confinement." Agricultural Systems 159, no. : 42-49.
Livestock production, particularly beef supply chain, is charged as the major contributor to green-house gas (GHG) emissions, as well as, in land degradation and deforestation. Environmental impacts per kg of edible beef, however, vary largely due to differences in beef production systems. Thus, this study aimed to compare the cradle-to-farm gate sustainability of four different Italian beef production systems, in terms of land occupation (LO, m2/year), global warming (GWP, kg CO2 -eq), water depletion (WD, m3), acidification (AP, g SO2 -eq) and eutrophication (EP, g NO3 -eq) potentials by using the LCA methodology (SimaPro 8.01 PhD, PRé Consultants). The primary data were obtained from 25 farms: 7 farms conducting cow-calf operations, with specialized beef cattle maintained on pasture and finished in confinement, (Specialized extensive, SE); 6 farms conducting high grain fattening of specialized beef breed imported calves (Fattening systems, FS); 5 farms conducting cow-calf operations, with specialized beef animals constantly kept in confinement (Cow-calf intensive; CCI); 7 farms conducting cow-calf operations, with Podolian cattle (a native breed of Southern Italy) maintained on pasture and finished in confinement, (Podolian system; PoS). The functional unit was 1 kg of live weight of marketed beef cattle. Intensive systems (i.e. CCI and FS) showed lower GWP values than systems partially based on pasture such as PoS, and even SE (17.62 ± 1.78 and 21.94 ± 1.95 kg CO2 -eq vs 26.30 ± 1.65 and 25.41 ± 1.65 kg CO2 -eq, P < 0.01, for FS, CCI, SE, and PoS, respectively). No significant effect of production system on WD was observed. Acidification potential was significantly (P < 0.001) affected by production system with the highest values observed in CCI (0.30 ± 0.02 kg SO2 -eq) compared with the other three beef production systems. As for eutrophication potential, FS and PoS tended to show lower values compared with CCI and SE systems (961.71 ± 65.30 and 779.17 ± 70.53 g NO3 -eq vs 1009.20 ± 77.27 and 1009.71 ± 65.30 g NO3 -eq, respectively; P < 0.10). Significant differences (P < 0.001) were observed for LO between the four systems (177.71 ± 20.87 and 194.43 ± 20.87 m2/year vs 40.67 ± 22.54 and 32.60 ± 23.69 m2/year, for PoS and SE vs FS and CCI, respectively). However, as diets in intensive meat systems are mainly based on cereals products that humans could consume directly, the degree of competition with human nutrition should be another feature to be considered. About this aspect, although human edible protein conversion efficiency (HEPCE) was not significantly influenced by production system, PoS showed a higher HEPCE index (0.44 ± 0.08), particularly if compared with CCI system (0.17 ± 0.09), but also in comparison with groups FS and SE (0.34 ± 0.08 and 0.39 ± 0.08, respectively). In addition, grass-based systems may provide other non-commodity outputs and non-marketable public goods services named "ecosystem services" (e.g. provision of clean drinking water, preservation and enhancement of biodiversity, conservation of cultural landscapes, contribution to the socio-economic viability of many rural areas particularly in marginal areas, enhancement of meat quality and animal welfare as perceived by consumers). The present results showed a lower impact of the intensive beef production systems in terms of GWP and LO, whereas some of them were more impactful at AP and EP levels. However, in order to achieve a more accurate estimation of the impact of the beef production chain, particularly for traditional and extensive farming systems conducted in marginal areas, such as the Podolian system, further LCA studies are needed, taking into account the allocation of their ecosystem services
Andrea Bragaglio; Fabio Napolitano; Corrado Pacelli; Giacomo Pirlo; Emilio Sabia; Francesco Serrapica; Maria Serrapica; Ada Braghieri. Environmental impacts of Italian beef production: A comparison between different systems. Journal of Cleaner Production 2018, 172, 4033 -4043.
AMA StyleAndrea Bragaglio, Fabio Napolitano, Corrado Pacelli, Giacomo Pirlo, Emilio Sabia, Francesco Serrapica, Maria Serrapica, Ada Braghieri. Environmental impacts of Italian beef production: A comparison between different systems. Journal of Cleaner Production. 2018; 172 ():4033-4043.
Chicago/Turabian StyleAndrea Bragaglio; Fabio Napolitano; Corrado Pacelli; Giacomo Pirlo; Emilio Sabia; Francesco Serrapica; Maria Serrapica; Ada Braghieri. 2018. "Environmental impacts of Italian beef production: A comparison between different systems." Journal of Cleaner Production 172, no. : 4033-4043.
Qualitative behaviour assessment (QM) was used to validate previous published interpretation whether human stroking has beneficial effects on lambs prematurely separated from their mothers. For a period of 8 weeks a familiar human (FH) subjected 22 Romane lambs to a gentling treatment based on strokes. At the age of 8 weeks each lamb was placed in the experimental pen and tested. Half of them received the gentling treatment (STROKE) for 8 min, and the others were simply exposed to the human presence for the same period of time (PRESENCE). Animals were equipped for heart rate recording and tests were video-recorded. These behavioural and heart rate variability data have been already published. A free choice profiling approach was used to instruct ten observers in qualitative behaviour assessment (QBA). Short video sequences of the tests were randomly presented and scored by the observers unaware of any information about the quantitative data recorded. QBA data were analysed using Generalised Procrustes Analysis (GPA). The GPA consensus profile explained a high percentage of variation among the 10 observers, and differed significantly from the mean randomised profile (P < 0.001). The two main dimensions of the consensus profile explained 42,3% and 18,0% of variation between the tested lambs. All of the interpretation word charts were semantically consistent and oriented to the same meaning despite the use of different descriptors. The most used descriptors to label the first dimension was characterised by descriptors ranging from "curious" (positive end) to "relaxed" (negative end), whereas the second dimension ranged from "indifferent" (positive end) to "sociable" (negative end). Lambs from group PRESENCE received significantly higher scores than group STROKED on the Dimension 2 (chi(2) =4.49, P < 0.05) and were therefore assessed as more indifferent. Conversely, the animals from group STROKED received significantly lower scores on Dimension 1, thus resulting more relaxed than group PRESENCE (chi(2)=4.48, P < 0.05). A principal component analysis showed meaningful relationships between quantitative and qualitative variables with variables indicating relaxation and positive emotions displaying high loadings on the negative end of axis 1, whereas variables showing a low level of arousal but less positive emotions were more related with the positive end of axis 2. In this study QBA confirms previous interpretations from quantitative behavioural and physiological data. In general, we can suggest QBA as a tool to help in the elucidation of quantitative physiological and behavioural data
Maria Serrapica; Xavier Boivin; Marjorie Coulon; Ada Braghieri; Fabio Napolitano. Positive perception of human stroking by lambs: Qualitative behaviour assessment confirms previous interpretation of quantitative data. Applied Animal Behaviour Science 2017, 187, 31 -37.
AMA StyleMaria Serrapica, Xavier Boivin, Marjorie Coulon, Ada Braghieri, Fabio Napolitano. Positive perception of human stroking by lambs: Qualitative behaviour assessment confirms previous interpretation of quantitative data. Applied Animal Behaviour Science. 2017; 187 ():31-37.
Chicago/Turabian StyleMaria Serrapica; Xavier Boivin; Marjorie Coulon; Ada Braghieri; Fabio Napolitano. 2017. "Positive perception of human stroking by lambs: Qualitative behaviour assessment confirms previous interpretation of quantitative data." Applied Animal Behaviour Science 187, no. : 31-37.
The quantitative descriptive analysis (QDA) was combined with temporal dominance of sensations (TDS) to assess the sensory properties of Lucanian dry-sausages either added with nitrate, nitrite and l-ascorbic acid (NS), or not (NNS). Both QDA and TDS differentiated the two groups of sausages. NNS products were perceived with higher intensity of hardness (P<0.05) and tended to be perceived with higher intensities of flavor (P<0.10), pepper (P<0.20), and oiliness (P<0.20), while resulting lower in chewiness (P<0.20). TDS showed that in all the sausages hardness was the first dominant attribute; then, in NNS products flavor remained dominant until the end of tasting, whereas in NS products oiliness prevailed. In conclusion, TDS showed that the perception of some textural parameters, such as oiliness, during mastication was more dominant in NS products, whereas using conventional QDA this attribute appeared higher in sausages manufactured without preservatives. Therefore, TDS provided additional information for the description and differentiation of Lucanian sausages.
Ada Braghieri; Nicoletta Piazzolla; Fernanda Galgano; Nicola Condelli; Giuseppe De Rosa; Fabio Napolitano. Effect of preservative addition on sensory and dynamic profile of Lucanian dry-sausages as assessed by quantitative descriptive analysis and temporal dominance of sensations. Meat Science 2016, 122, 68 -75.
AMA StyleAda Braghieri, Nicoletta Piazzolla, Fernanda Galgano, Nicola Condelli, Giuseppe De Rosa, Fabio Napolitano. Effect of preservative addition on sensory and dynamic profile of Lucanian dry-sausages as assessed by quantitative descriptive analysis and temporal dominance of sensations. Meat Science. 2016; 122 ():68-75.
Chicago/Turabian StyleAda Braghieri; Nicoletta Piazzolla; Fernanda Galgano; Nicola Condelli; Giuseppe De Rosa; Fabio Napolitano. 2016. "Effect of preservative addition on sensory and dynamic profile of Lucanian dry-sausages as assessed by quantitative descriptive analysis and temporal dominance of sensations." Meat Science 122, no. : 68-75.
Based on a food choice questionnaire we identified as the most influential aspects affecting consumer choice of Lucanian dry cured sausages: taste, animal health and addition of preservatives. Therefore, as a second step we conducted a study to assess the effect of preservative addition on sausage sensory properties and consumer liking, with a particular emphasis on taste. The addition of preservatives did not change the perception of taste attributes by an experienced panel, whereas differences were detected in terms of odor, texture and color attributes. However, consumers did not express a preference for a particular product in terms of overall liking, taste/flavor liking and texture liking, whereas appearance liking was higher for sausages containing preservatives. Since sausage taste was unaffected by the addition of preservative, in order to prevent the potentially detrimental effect of a label indicating their presence, producers should make an effort to obtain high quality Lucanian dry cured sausages without using them.
Ada Braghieri; Nicoletta Piazzolla; Angela Carlucci; Andrea Bragaglio; Fabio Napolitano. Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages. Meat Science 2016, 111, 122 -129.
AMA StyleAda Braghieri, Nicoletta Piazzolla, Angela Carlucci, Andrea Bragaglio, Fabio Napolitano. Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages. Meat Science. 2016; 111 ():122-129.
Chicago/Turabian StyleAda Braghieri; Nicoletta Piazzolla; Angela Carlucci; Andrea Bragaglio; Fabio Napolitano. 2016. "Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages." Meat Science 111, no. : 122-129.
Fabio Napolitano; Giuseppe De Rosa; Maria Serrapica; Ada Braghieri. A continuous recording approach to qualitative behaviour assessment in dairy buffaloes (Bubalus bubalis). Applied Animal Behaviour Science 2015, 166, 35 -43.
AMA StyleFabio Napolitano, Giuseppe De Rosa, Maria Serrapica, Ada Braghieri. A continuous recording approach to qualitative behaviour assessment in dairy buffaloes (Bubalus bubalis). Applied Animal Behaviour Science. 2015; 166 ():35-43.
Chicago/Turabian StyleFabio Napolitano; Giuseppe De Rosa; Maria Serrapica; Ada Braghieri. 2015. "A continuous recording approach to qualitative behaviour assessment in dairy buffaloes (Bubalus bubalis)." Applied Animal Behaviour Science 166, no. : 35-43.
The present study aimed to evaluate the effect of a peptidolytic adjunct (Lactococcus lactis, Lactobacillus helveticus, and Lactobacillus paracasei), as a tool to accelerate ripening, on sensory properties and acceptability of Scamorza cheese obtained using 2 types of milk (Friesian and Friesian+Jersey) and Streptococcus thermophilus as primary starter. A 10-member panel was trained using a specific frame of references and used a specific vocabulary to assess cheese sensory properties through quantitative descriptive analysis (QDA), whereas 87 consumers were used to evaluate product acceptability. Analysis of variance showed that milk type did not markedly alter cheese sensory properties. Conversely, panelists perceived higher intensities of butter, saltiness, and sweetness flavors in cheese without adjunct culture (ST), whereas the addition of the adjunct culture (ST+A) induced higher and sourness flavors, oiliness and grainy textures, and lower adhesiveness, moisture, springiness, and tenderness. Principal component analysis showed positive relationships between pH and tenderness, sweetness and saltiness and a negative correlation between pH and grainy, oiliness, color and structure uniformity, sourness, and milk. Most of the differences observed in QDA and most of the relationships observed in the principal component analysis were linked to the higher microbial activity induced by the adjunct culture. Independently of milk and starter types, consumers perceived Scamorza cheese as characterized by a good eating quality (mean liking scores were all above the neutral point of the hedonic scale). Although ST cheeses showed higher values for overall liking, 2 homogeneous groups of consumers were identified using partial least squares regression analysis. One group preferred ST cheeses with higher levels of tenderness, adhesiveness, springiness, and moisture in terms of texture, butter in terms of flavor, and sweetness in terms of taste, whereas a second group preferred ST+A products characterized by specific attributes of texture (cohesiveness and oiliness), flavor (milk), taste (sourness), and appearance (structure and color uniformity). We conclude that further studies for the development of short-ripened products based on the use of adjunct cultures should be conducted to promote product differentiation and meet the sensory requirements of particular segments of consumers.
Ada Braghieri; N. Piazzolla; A. Romaniello; F. Paladino; Annamaria Ricciardi; Fabio Napolitano. Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese. Journal of Dairy Science 2015, 98, 1479 -1491.
AMA StyleAda Braghieri, N. Piazzolla, A. Romaniello, F. Paladino, Annamaria Ricciardi, Fabio Napolitano. Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese. Journal of Dairy Science. 2015; 98 (3):1479-1491.
Chicago/Turabian StyleAda Braghieri; N. Piazzolla; A. Romaniello; F. Paladino; Annamaria Ricciardi; Fabio Napolitano. 2015. "Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese." Journal of Dairy Science 98, no. 3: 1479-1491.