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In autochthonous dairy cattle farms, the production of salami could represent an alternative commercial opportunity. Therefore, a study was carried out to investigate the fatty acid (FA) composition of salami made using the meat from grazing (GB) or housed (HB) young bulls and grazing adult cows (AC) of Cinisara breed. The products were manufactured by adding 20% of pork lard. Animal category influenced the FA composition, although the addition of lard mitigated the differences found in fresh meat. The salami from GB showed higher polyunsaturated FA content (p ≤ 0.01) and, in particular, a higher level of linoleic acid (p ≤ 0.05), than from other animal categories. Salami made from AC meat showed lower polyunsaturated/saturated FA ratio (p ≤ 0.05), but a better n-6/n-3 ratio compared to HB (p ≤ 0.05), due to the lower content of linoleic acid. Multivariate analysis showed an important influence of animal category on FA composition due to age, feeding system and meat fat content of animals, despite the addition of lard.
Marco Alabiso; Giuseppe Maniaci; Cristina Giosuè; Antonino Di Grigoli; Adriana Bonanno. Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle. Animals 2021, 11, 1060 .
AMA StyleMarco Alabiso, Giuseppe Maniaci, Cristina Giosuè, Antonino Di Grigoli, Adriana Bonanno. Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle. Animals. 2021; 11 (4):1060.
Chicago/Turabian StyleMarco Alabiso; Giuseppe Maniaci; Cristina Giosuè; Antonino Di Grigoli; Adriana Bonanno. 2021. "Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle." Animals 11, no. 4: 1060.
Fresh ovine “primosale” cheese was processed with the addition of grape pomace powder (GPP). Cheese making was performed using pasteurized ewes’ milk and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190) inoculated individually. For each strain the control cheese (CCP) was not added with GPP, while the experimental cheese (ECP) was enriched with 1% (w/w) GPP. GPP did not influence the starter development that reached levels of 109 CFU/g in all final cheeses. The comparison of the bacterial isolates by randomly amplified polymorphic DNA (RAPD)-PCR showed the dominance of the added strains over indigenous milk bacteria resistant to pasteurization. GPP addition reduced fat content and determined an increase of protein and of secondary lipid oxidation. Sensory tests indicated that cheeses CCP94 and ECP94, produced with the strain Mise94, reached the best appreciation scores. Following in vitro simulated human digestion, bioaccessible fraction of ECP94 showed antioxidant capacity, evaluated as radical scavenging activity and inhibition of membrane lipid oxidation, significantly higher than that from CCP94, with promising increase in functional properties. Thus, the main hypothesis was accepted since the functional aspects of the final cheeses improved, confirming that GPP is relevant for sustainable nutrition by using winemaking by-products.
Raimondo Gaglio; Pietro Barbaccia; Marcella Barbera; Ignazio Restivo; Alessandro Attanzio; Giuseppe Maniaci; Antonino Di Grigoli; Nicola Francesca; Luisa Tesoriere; Adriana Bonanno; Giancarlo Moschetti; Luca Settanni. The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese. Foods 2021, 10, 461 .
AMA StyleRaimondo Gaglio, Pietro Barbaccia, Marcella Barbera, Ignazio Restivo, Alessandro Attanzio, Giuseppe Maniaci, Antonino Di Grigoli, Nicola Francesca, Luisa Tesoriere, Adriana Bonanno, Giancarlo Moschetti, Luca Settanni. The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese. Foods. 2021; 10 (2):461.
Chicago/Turabian StyleRaimondo Gaglio; Pietro Barbaccia; Marcella Barbera; Ignazio Restivo; Alessandro Attanzio; Giuseppe Maniaci; Antonino Di Grigoli; Nicola Francesca; Luisa Tesoriere; Adriana Bonanno; Giancarlo Moschetti; Luca Settanni. 2021. "The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese." Foods 10, no. 2: 461.
An innovative ovine cheese enriched with red grape pomace powder (GPP) was produced to improve the functional properties of Vastedda cheese typology. Vastedda cheese making was performed adding GPP and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190). For each strain, 40 L of pasteurized ewe’s milk was divided into two aliquots representing control and experimental trials. Control cheese (CC) production did not contain GPP, while the experimental cheese (EC) production was enriched with 1% (w/w) GPP. GPP did not slow down starter development and acid generation. Plate counts and randomly amplified polymorphic DNA (RAPD)-PCR analysis confirmed the dominance of the starters in all trials. The evolution of the physicochemical parameters showed that EC productions were characterized by lower fat content, higher protein content, and higher values of secondary lipid oxidation. Sensory evaluation indicated that the cheeses produced with the strain Mise94 were those more appreciated by the judges. Thus, the last cheeses were investigated for some functional aspects: GPP enrichment significantly increased antioxidant activity and lipoperoxyl radical scavenger capacity, confirming that grape polyphenol inclusion in cheese represents an optimal strategy for the valorization of ovine cheeses as well as winemaking industry by-products.
Raimondo Gaglio; Ignazio Restivo; Marcella Barbera; Pietro Barbaccia; Marialetizia Ponte; Luisa Tesoriere; Adriana Bonanno; Alessandro Attanzio; Antonino Di Grigoli; Nicola Francesca; Giancarlo Moschetti; Luca Settanni. Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition. Antioxidants 2021, 10, 306 .
AMA StyleRaimondo Gaglio, Ignazio Restivo, Marcella Barbera, Pietro Barbaccia, Marialetizia Ponte, Luisa Tesoriere, Adriana Bonanno, Alessandro Attanzio, Antonino Di Grigoli, Nicola Francesca, Giancarlo Moschetti, Luca Settanni. Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition. Antioxidants. 2021; 10 (2):306.
Chicago/Turabian StyleRaimondo Gaglio; Ignazio Restivo; Marcella Barbera; Pietro Barbaccia; Marialetizia Ponte; Luisa Tesoriere; Adriana Bonanno; Alessandro Attanzio; Antonino Di Grigoli; Nicola Francesca; Giancarlo Moschetti; Luca Settanni. 2021. "Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition." Antioxidants 10, no. 2: 306.
In Sicily, the current increasing cultivation of Opuntia ficus-indica corresponds to an availability of prickly pear by-product (PPB) that results from fruit processing for juice extraction. This investigation aims to evaluate the nutritional traits of PPB for ruminant feeding and its stability during a 21-day outdoor storage, using potassium metabisulfite (PMB) as a preservative agent, added to the PPB mass at different doses (0, 50, 100, and 150 g/kg). The fractioning of PPB showed that it included 28% of peel and pulp and 72% of seeds on a dry matter (DM) basis. On the whole, this by-product was low in crude protein (5.32% DM), high in fiber content (51.38%, 41.15% and 14.64% DM for NDFom, ADFom and ADL respectively), non-fiber carbohydrates (NFC, 29.68% DM), and soluble sugars (13.3% DM), with a moderate level of net energy for lactation (4.59 MJ/kg DM). Storage was the main factor of alteration of PPB chemical composition with the exception of ether extract. A decline of NFC and soluble sugars, due to microbial fermentation, was observed with all PMB treatments, especially during the first week of storage, probably due to evolution of both coccus (M17) and rod LAB (MRS), which increased their loads at the seventh day of storage.
Massimo Todaro; Marco Alabiso; Antonino Di Grigoli; Maria Luisa Scatassa; Cinzia Cardamone; Isabella Mancuso; Francesca Mazza; Adriana Bonanno. Prickly Pear By-Product in the Feeding of Livestock Ruminants: Preliminary Investigation. Animals 2020, 10, 949 .
AMA StyleMassimo Todaro, Marco Alabiso, Antonino Di Grigoli, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Francesca Mazza, Adriana Bonanno. Prickly Pear By-Product in the Feeding of Livestock Ruminants: Preliminary Investigation. Animals. 2020; 10 (6):949.
Chicago/Turabian StyleMassimo Todaro; Marco Alabiso; Antonino Di Grigoli; Maria Luisa Scatassa; Cinzia Cardamone; Isabella Mancuso; Francesca Mazza; Adriana Bonanno. 2020. "Prickly Pear By-Product in the Feeding of Livestock Ruminants: Preliminary Investigation." Animals 10, no. 6: 949.
Forty late-lactation Girgentana goats were used to study the effect of diets fed ad libitum and αS1-casein (CSN1S1) genotype on redox balance. The goats genotyped at CSN1S1 locus (A/A, A/F) were subjected to four feeding treatments different for percentage inclusion of dry and fresh forage: DAF100 (98% of Dry Alfalfa Forage), DAF65 (65% of Dry Alfalfa Forage), FSF100 (100% of Fresh Sulla Forage) and FSF65 (65% of Fresh Sulla Forage). Blood samples were analyzed for superoxide dismutase (SOD) and glutathione peroxidase (GPX) activity, reactive oxygen metabolites (ROMs), biological antioxidant potential (BAP) and non-esterified fatty acids (NEFA), beta-hydroxybutyrate (BHBA), albumin, glucose and cholesterol contents. The oxidative stress index (OSI) was calculated as percentage ratio of ROMs to BAP. Redox balance was improved by Sulla inclusion, as reflected in the lower OSI values found in FSF100 and FSF65 groups. DAF100 group displayed the highest GPX activity, while other groups exhibited the highest SOD activity. Fresh forage diets increased albumin concentration while no effect of tested factors was noted on glucose, NEFA, BHBA and cholesterol contents. The interaction diet × genotype was significant only for GPX activity. GPX and albumin were negatively correlated and were correlated positively and negatively with ROMs, respectively. Diet rather than genotype affects redox balance in dairy goats and a possible role of forage polyphenol compounds on oxidative status needs to be tested in future studies.
Daniela Giorgio; Adriana Di Trana; Paola Di Gregorio; Andrea Rando; Marcella Avondo; Adriana Bonanno; Bernardo Valenti; Antonino Di Grigoli. Oxidative Status of Goats with Different CSN1S1 Genotypes Fed ad Libitum with Fresh and Dry Forages. Antioxidants 2020, 9, 224 .
AMA StyleDaniela Giorgio, Adriana Di Trana, Paola Di Gregorio, Andrea Rando, Marcella Avondo, Adriana Bonanno, Bernardo Valenti, Antonino Di Grigoli. Oxidative Status of Goats with Different CSN1S1 Genotypes Fed ad Libitum with Fresh and Dry Forages. Antioxidants. 2020; 9 (3):224.
Chicago/Turabian StyleDaniela Giorgio; Adriana Di Trana; Paola Di Gregorio; Andrea Rando; Marcella Avondo; Adriana Bonanno; Bernardo Valenti; Antonino Di Grigoli. 2020. "Oxidative Status of Goats with Different CSN1S1 Genotypes Fed ad Libitum with Fresh and Dry Forages." Antioxidants 9, no. 3: 224.
A novel dairy product, namely “chocolate cheese”, was produced with two typical Sicilian food products: Pecorino cheese, processed from ewe's milk, and Modica chocolate. The cheese, manufactured with 0%, 5%, 10%, and 15% (w/w) solid or molten chocolate, was evaluated after 0, 2, 4, and 6 weeks of vacuum storage for its nutritional and health properties. The addition of chocolate reduced the pH, protein, fat, and ash; the addition of 5% or 10% molten chocolate reduced hardness (N/mm2). The addition of either solid or molten chocolate resulted in a slight increase (P < 0.1038) in the total polyphenol content, a higher oleic acid content, and less oxidative stability. The microbiological profile showed that the total mesophilic count and the number of mesophilic coccus lactic acid bacteria (LAB) were approximately equal (about 108 CFU/g) in all cheese. The survival of the microorganisms was affected by both the chocolate added and the storage time. Chocolate cheese stored for 6 weeks had less Enterobacteriaceae than control cheese, whereas yeasts were detected at higher cell densities in the former cheese. Filamentous fungi were undetectable in some cheese. Differences were also observed in the number of mesophilic rod LAB, which increased progressively over time in all cheese, and in Enterobacteriaceae, yeasts, and filamentous fungi, which decreased during storage. Descriptive and hedonic sensory tests and principal component analysis showed that fresh cheese and cheese stored for 2 weeks, including 5% molten chocolate, were the most preferred by evaluators. Based on these results, chocolate cheese has the potential to be appreciated in the market for its nutritional, health, and sensory properties. Practical Application Chocolate cheese, made by combining two typical Sicilian foods, Pecorino cheese and Modica chocolate, is proposed as a novel dairy product. The highest sensory acceptance was obtained with the addition of 5% molten chocolate and storage for 2 weeks. Given its improved antioxidant properties, healthier fat, and sensory properties, chocolate cheese has the potential to be appreciated in the market, especially by young consumers.
Mansour Rabie Ashkezary; Adriana Bonanno; Massimo Todaro; Luca Settanni; Raimondo Gaglio; Aldo Todaro; Marco Alabiso; Giuseppe Maniaci; Francesca Mazza; Antonino Di Grigoli. Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese. Journal of Food Science 2020, 85, 556 -566.
AMA StyleMansour Rabie Ashkezary, Adriana Bonanno, Massimo Todaro, Luca Settanni, Raimondo Gaglio, Aldo Todaro, Marco Alabiso, Giuseppe Maniaci, Francesca Mazza, Antonino Di Grigoli. Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese. Journal of Food Science. 2020; 85 (3):556-566.
Chicago/Turabian StyleMansour Rabie Ashkezary; Adriana Bonanno; Massimo Todaro; Luca Settanni; Raimondo Gaglio; Aldo Todaro; Marco Alabiso; Giuseppe Maniaci; Francesca Mazza; Antonino Di Grigoli. 2020. "Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese." Journal of Food Science 85, no. 3: 556-566.
The bresaola could represent an alternative commercial opportunity for autochthonous dairy cattle farms. Therefore, a study was carried out to investigate the fatty acid (FA) composition of bresaola made using Semimembranosus (SMm), Semitendinosus (STm), and Biceps brachii (BBm) muscles from grazing young bulls (GB), housed young bulls (HB) or grazing adult cows (AC) of Cinisara breed. Animal category, fat content, feeding system, and type of muscle influenced the FA composition of bresaola. Fatter products, made from AC and HB meat, or with STm and BBm muscles showed lower polyunsaturated/saturated FA ratio. The bresaola from young bulls fed pasture-based diet showed an increased polyunsaturated FA content, a reduction of n-6/n-3 ratio, and improved health indexes. However, the rumenic acid, isomer of conjugated linoleic acid, did not show differences related to the use of pasture. Bresaola made from lean meat cuts of grazing animals seems to show the best health-related FA profile.
Marco Alabiso; Giuseppe Maniaci; Cristina Giosuè; Raimondo Gaglio; Nicola Francesca; Antonino Di Grigoli; Baldassare Portolano; Adriana Bonanno. Effect of muscle type and animal category on fatty acid composition of bresaola made from meat of Cinisara cattle: preliminary investigation. CyTA - Journal of Food 2020, 18, 734 -741.
AMA StyleMarco Alabiso, Giuseppe Maniaci, Cristina Giosuè, Raimondo Gaglio, Nicola Francesca, Antonino Di Grigoli, Baldassare Portolano, Adriana Bonanno. Effect of muscle type and animal category on fatty acid composition of bresaola made from meat of Cinisara cattle: preliminary investigation. CyTA - Journal of Food. 2020; 18 (1):734-741.
Chicago/Turabian StyleMarco Alabiso; Giuseppe Maniaci; Cristina Giosuè; Raimondo Gaglio; Nicola Francesca; Antonino Di Grigoli; Baldassare Portolano; Adriana Bonanno. 2020. "Effect of muscle type and animal category on fatty acid composition of bresaola made from meat of Cinisara cattle: preliminary investigation." CyTA - Journal of Food 18, no. 1: 734-741.
The physicochemical characteristics and sensory traits of Cinisara bresaola were investigated, to explore a new commercial opportunity for autochthonous dairy cattle farms. Semimembranosus, Semitendinosus and Biceps brachii muscles, from adult cows (AC) and grazing (GB) or housed (HB) young bulls of Cinisara breed, were processed to made bresaola. Differences due to animal category and muscle type were observed. Bresaola from AC was richer in fat and volatile organic compounds. The bresaola from Semitendinosus showed higher colorimetric parameters, fat and, when from grazing animals, Warner-Bratzler shear force than those made from other muscles. In general, all bresaola were well appreciated. The principal component analysis performed using selected physicochemical and sensory traits was able to discriminate bresaola produced from different animal categories, effect of muscle type was relevant only for AC. These results evidenced the possibility to obtain bresaola from the meat of different animal categories, comparable for sensory properties and appreciable by consumers.
Giuseppe Maniaci; Marco Alabiso; Nicola Francesca; Cristina Giosuè; Antonino Di Grigoli; Onofrio Corona; Cinzia Cardamone; Graziella Graci; Baldassarre Portolano; Adriana Bonanno. Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits. CyTA - Journal of Food 2020, 18, 383 -391.
AMA StyleGiuseppe Maniaci, Marco Alabiso, Nicola Francesca, Cristina Giosuè, Antonino Di Grigoli, Onofrio Corona, Cinzia Cardamone, Graziella Graci, Baldassarre Portolano, Adriana Bonanno. Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits. CyTA - Journal of Food. 2020; 18 (1):383-391.
Chicago/Turabian StyleGiuseppe Maniaci; Marco Alabiso; Nicola Francesca; Cristina Giosuè; Antonino Di Grigoli; Onofrio Corona; Cinzia Cardamone; Graziella Graci; Baldassarre Portolano; Adriana Bonanno. 2020. "Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits." CyTA - Journal of Food 18, no. 1: 383-391.
The present work was carried out to evaluate the microbiological and physicochemical composition of salamis produced with the meat of beef, horse, wild boar and pork. Salami productions occurred under controlled laboratory conditions to exclude butchery environmental contaminations, without the addition of nitrate and nitrite. All trials were monitored during the ripening (13 °C and 90% relative humidity) extended until 45 d. The evolution of physicochemical parameters showed that beef and pork salamis were characterized by a higher content of branched chain fatty acids (FA) and rumenic acid than horse and wild boar salamis, whereas the last two productions showed higher values of secondary lipid oxidation. Plate counts showed that lactic acid bacteria (LAB), yeasts and coagulase-negative staphylococci (CNS) populations dominated the microbial community of all productions with Lactobacillus and Staphylococcus as most frequently isolated bacteria. The microbial diversity evaluated by MiSeq Illumina showed the presence of members of Gammaproteobacteria phylum, Moraxellaceae family, Acinetobacter, Pseudomonas, Carnobacterium and Enterococcus in all salamis. This study showed the natural evolution of indigenous fermented meat starter cultures and confirmed a higher suitability of horse and beef meat for nitrate/nitrite free salami production due to their hygienic quality at 30 d.
Luca Settanni; Pietro Barbaccia; Adriana Bonanno; Marialetizia Ponte; Rosalia Di Gerlando; Elena Franciosi; Antonino Di Grigoli; Raimondo Gaglio. Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions. Food Microbiology 2019, 87, 103385 .
AMA StyleLuca Settanni, Pietro Barbaccia, Adriana Bonanno, Marialetizia Ponte, Rosalia Di Gerlando, Elena Franciosi, Antonino Di Grigoli, Raimondo Gaglio. Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions. Food Microbiology. 2019; 87 ():103385.
Chicago/Turabian StyleLuca Settanni; Pietro Barbaccia; Adriana Bonanno; Marialetizia Ponte; Rosalia Di Gerlando; Elena Franciosi; Antonino Di Grigoli; Raimondo Gaglio. 2019. "Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions." Food Microbiology 87, no. : 103385.
This experiment aimed to investigate the possibility to increase the carcass weight of dairy breed lambs and produce moderate-fat meat by applying inexpensive feeding strategies based on restriction and through the use of a fibrous byproduct such as the durum wheat bran (DWB). Sixty-five 45-day-old lambs of the Valle del Belice breed, divided into 6 groups, were fed alfalfa hay supplemented with concentrate feeds including DWB at 0% or 20% (DWB0, DWB20), supplied ad libitum (L) or restricted at 75% (R), and slaughtered at 90 or 120 days of age. The groups were as follows: DWB0-90L (n = 14), DWB20-90L (n = 14), DWB0-120R (n = 10), DWB20-120R (n = 9), DWB0-120L (n = 9), DWB20-120L (n = 9). The diet did not affect feed intake, growth or carcass weight of lambs fed ad libitum, whereas 120-day-old lambs fed DWB associated to restriction showed the lowest weight gain (105 vs. 170, 185 and 190 g/day in DWD20-120R, DWB0-120R, DWB0-120L and DWB20-120L; p = 0.04). The incidence of fat tissue in the hind leg increased (p < 0.0001) from 90L (5.82 and 5.45% with DWB0 and DWB20) to 120R (8.80 and 8.43% with DWB0 and DWB20) and 120L lambs (10.7 and 11.8% with DWB0 and DWB20). Older lambs’ meat, compared to that of 90L lambs, showed analogous levels of intramuscular fat, higher water retention, tenderness and lightness, and a more intense red colour. In meat from 120-day-old lambs, DWB intake tended to reduce the fat level (p = 0.009) and increased polyphenol content (1.10 vs. 1.62, and 1.02 vs. 1.65 g GAE/kg dry matter (DM) in 120R and 120L lambs; p = 0.02), antioxidant capacity (12.8 vs. 14.9, and 12.8 vs. 15.7 mmol trolox eq/kg DM in 120R and 120L lambs; p = 0.02), and the presence of n-3 polyunsaturated fatty acids (FA) (1.61 vs. 2.81, and 1.43 vs. 2.61 g/100 g FA in 120R and 120L lambs; p = 0.007), thereby improving the meat’s health properties. The panelists perceived the effects of DWB inclusion as well as the feeding level with triangle tests.
Antonino Di Grigoli; Adriana Bonanno; Mansour Rabie Ashkezary; Barbara Laddomada; Marco Alabiso; Francesca Vitale; Francesca Mazza; Giuseppe Maniaci; Paolo Ruisi; Giuseppe Di Miceli. Meat Production from Dairy Breed Lambs Due to Slaughter Age and Feeding Plan Based on Wheat Bran. Animals 2019, 9, 892 .
AMA StyleAntonino Di Grigoli, Adriana Bonanno, Mansour Rabie Ashkezary, Barbara Laddomada, Marco Alabiso, Francesca Vitale, Francesca Mazza, Giuseppe Maniaci, Paolo Ruisi, Giuseppe Di Miceli. Meat Production from Dairy Breed Lambs Due to Slaughter Age and Feeding Plan Based on Wheat Bran. Animals. 2019; 9 (11):892.
Chicago/Turabian StyleAntonino Di Grigoli; Adriana Bonanno; Mansour Rabie Ashkezary; Barbara Laddomada; Marco Alabiso; Francesca Vitale; Francesca Mazza; Giuseppe Maniaci; Paolo Ruisi; Giuseppe Di Miceli. 2019. "Meat Production from Dairy Breed Lambs Due to Slaughter Age and Feeding Plan Based on Wheat Bran." Animals 9, no. 11: 892.
Durum wheat bran (DWB) is a by-product mostly used in feeding ruminants, contributing to decrease in the utilization of feeds suitable as foods for human consumption, thus improving the sustainability of livestock production. However, the potential benefits of DWB, due to its content in phenolic acids, mainly consisting of ferulic acid with antioxidant properties, have not been well clarified yet. Accordingly, in this experiment, 36 lactating cows divided into three groups received, over a period of 100 days, one of three concentrates including DWB at 0% (DWB0), 10% (DWB10), or 20% (DWB20). The concentrates were formulated to be isoproteic and isoenergetic and, to balance the higher fiber content of the concentrates with DWB, the hay in the diets was slightly reduced. During the trial, the group feed intake and the individual milk production were monitored, and cheese was made with bulk milk from each group. Milk yield and microbiological characteristics of milk and cheese were similar among groups, indicating no DWB effect on cows performance and fermentation process. Milk from DWB20 group resulted slightly higher in casein and curd firmness (a2r). In cows fed DWB, the higher polyphenol intake was responsible for higher blood contents of these bioactive compounds, that seemed to have contributed in reducing the level of reactive oxygen metabolites (ROMs), which were higher in DWB0 cows. DWB20 cheeses showed a higher polyphenol content, lower number of peroxides, and higher antioxidant capacity than DWB0 cheeses. DWB20 and DWB10 diets resulted less expensive. In addition, the DWB20 group showed the best indexes heFCE (human edible feed conversion efficiency = milk/human edible feed) and NFP (net food production = milk − human edible food), expressed as crude protein or gross energy. In conclusion, the DWB fed to dairy cows at 12% of diet dry matter (DM) can lead to benefits, such as the improvement of oxidative status of cows, milk quality, shelf-life, and functional properties of cheese, and might contribute to reduce the feeding cost and limit the human-animal competition for feeding sources.
Adriana Bonanno; Antonino Di Grigoli; Massimo Todaro; Marco Alabiso; Francesca Vitale; Adriana Di Trana; Daniela Giorgio; Luca Settanni; Raimondo Gaglio; Barbara Laddomada; Giuseppe Di Miceli. Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows’ Diet. Animals 2019, 9, 698 .
AMA StyleAdriana Bonanno, Antonino Di Grigoli, Massimo Todaro, Marco Alabiso, Francesca Vitale, Adriana Di Trana, Daniela Giorgio, Luca Settanni, Raimondo Gaglio, Barbara Laddomada, Giuseppe Di Miceli. Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows’ Diet. Animals. 2019; 9 (9):698.
Chicago/Turabian StyleAdriana Bonanno; Antonino Di Grigoli; Massimo Todaro; Marco Alabiso; Francesca Vitale; Adriana Di Trana; Daniela Giorgio; Luca Settanni; Raimondo Gaglio; Barbara Laddomada; Giuseppe Di Miceli. 2019. "Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows’ Diet." Animals 9, no. 9: 698.
This study compared the effects of a short daily grazing time with those of permanent free-stall housing on the behaviour, oxidative status, immune response, and milk production of organically reared cows. During a 63-day period, two homogeneous groups of eight lactating Brown cows were allocated to either housing (H) in a free-stall building for 24 h/day. Feeding was based on a total mixed ration or grazing (G) on barley grass for 5 h/day, and housing in a free-stall structure with feeding was based on the same total mixed ration offered to the H group. With regard to behaviour, H cows spent more time idling, walking, drinking, and self-grooming, whereas G cows showed a greater intent to eat and interact socially. Moreover, G cows exhibited slightly higher reactive oxygen metabolites and similar biological antioxidant potential concentrations than the H group, which indicates that short grazing resulted in an almost negligible increase in oxidative stress and an unchanged antioxidant capacity. Skin tests, performed by injecting phytohemoagglutinin intradermally, indicated that G cows had thicker skin than H cows at the end of the trial, an index of a better cell-mediated immune response. Grazing did not affect milk yield but improved milk quality in terms of an increase in fat and a reduction in urea content, somatic cell count, and total microbial count. Milk from G cows was richer in saturated fatty acids, likely because of the contribution of palmitic acid present in the grazed barley grass, and also showed higher contents of some healthy fatty acids, such as rumenic acid and α-linolenic acid, and a lower omega-6/omega-3 ratio. These results show that including a short grazing time in the diets of organic dairy cows does not have negative consequences for milk production and contributes to improved milk quality as well as to a more efficient immune response in the cows.
Antonino Di Grigoli; Adriana Di Trana; Marco Alabiso; Giuseppe Maniaci; Daniela Giorgio; Adriana Bonanno. Effects of Grazing on the Behaviour, Oxidative and Immune Status, and Production of Organic Dairy Cows. Animals 2019, 9, 371 .
AMA StyleAntonino Di Grigoli, Adriana Di Trana, Marco Alabiso, Giuseppe Maniaci, Daniela Giorgio, Adriana Bonanno. Effects of Grazing on the Behaviour, Oxidative and Immune Status, and Production of Organic Dairy Cows. Animals. 2019; 9 (6):371.
Chicago/Turabian StyleAntonino Di Grigoli; Adriana Di Trana; Marco Alabiso; Giuseppe Maniaci; Daniela Giorgio; Adriana Bonanno. 2019. "Effects of Grazing on the Behaviour, Oxidative and Immune Status, and Production of Organic Dairy Cows." Animals 9, no. 6: 371.
The beneficial properties of mushrooms' bioactive compounds indicate their potential for use as performance-enhancing natural additives for livestock animals. A study was undertaken to evaluate the effects of diets supplemented with mushroom myceliated grains (MMGs) fed to dairy ewes on intestinal parasite load, milk production, milk fatty acid (FA) composition, and cheese oxidative stability. During an 8-week experimental period, 21 lactating Valle del Belice ewes were divided into 3 groups named MMG20, MMG10, and MMG0. Ewes in each group were fed hay ad libitum and 1.3 kg/day/head of 1 of 3 concentrates with MMGs at 20% (MMG20), 10% (MMG10), or 0% (MMG0). The ewes fed MMG20 had comparable dry matter (DM) and nutrients intake, fewer intestinal parasite infections, a tendency toward higher milk yield, and higher milk casein content (4.78% in MMG20 vs. 4.32% in MMG10 and 4.27% in MMG0; P < 0.05), and they produced cheese with less intense yellow color and a lower secondary lipid oxidation, than the ewes in the MMG10 and MMG0 groups. A higher antioxidant capacity was observed (17.83 mmol Trolox equivalent/kg DM in the MMG20 group vs. 9.97 and 9.18 mmol Trolox equivalent/kg DM in the MMG10 and MMG0 groups, respectively; P < 0.001), suggesting a higher oxidative stability of cheese fat and a probable enrichment of cheese with antioxidant compounds inherent in or induced by MMGs. The inclusion of MMGs in the diet did not affect the amounts of health-promoting polyunsaturated FAs in milk, with the exception of n-3 eicosapentaenoic acid, which was found only in milk from the MMG-treated ewes. These promising results merit further investigation into the potential use of medicinal mushrooms to enhance animal health and production.
Adriana Bonanno; Antonino Di Grigoli; Francesca Vitale; Giuseppe Di Miceli; Massimo Todaro; Marco Alabiso; Maria Letizia Gargano; Giuseppe Venturella; Felicia Ngozi Anike; Omoanghe Samuel Isikhuemhen. Effects of Diets Supplemented with Medicinal Mushroom Myceliated Grains on Some Production, Health, and Oxidation Traits of Dairy Ewes. International Journal of Medicinal Mushrooms 2019, 21, 89 -103.
AMA StyleAdriana Bonanno, Antonino Di Grigoli, Francesca Vitale, Giuseppe Di Miceli, Massimo Todaro, Marco Alabiso, Maria Letizia Gargano, Giuseppe Venturella, Felicia Ngozi Anike, Omoanghe Samuel Isikhuemhen. Effects of Diets Supplemented with Medicinal Mushroom Myceliated Grains on Some Production, Health, and Oxidation Traits of Dairy Ewes. International Journal of Medicinal Mushrooms. 2019; 21 (1):89-103.
Chicago/Turabian StyleAdriana Bonanno; Antonino Di Grigoli; Francesca Vitale; Giuseppe Di Miceli; Massimo Todaro; Marco Alabiso; Maria Letizia Gargano; Giuseppe Venturella; Felicia Ngozi Anike; Omoanghe Samuel Isikhuemhen. 2019. "Effects of Diets Supplemented with Medicinal Mushroom Myceliated Grains on Some Production, Health, and Oxidation Traits of Dairy Ewes." International Journal of Medicinal Mushrooms 21, no. 1: 89-103.
The impact of added saffron on the characteristics of yoghurt was evaluated during storage. The fat content was lower in the saffron yoghurt. All colour variables were significantly affected by saffron and storage. From the 15th day of storage, bacterial numbers in the saffron yoghurt were higher than those of the control yoghurt. Sensory analysis data suggested that colour, odour and texture impacted consistently on the overall acceptability of the saffron yoghurt. Saffron addition significantly increased polyphenol content and antioxidant activity, providing evidence that the enrichment of natural yoghurt with saffron yields an innovative fermented product useful for supplementing antioxidant dietary intake.
Raimondo Gaglio; Carla Gentile; Adriana Bonanno; Lucia Vintaloro; Anna Perrone; Francesca Mazza; Pietro Barbaccia; Luca Settanni; Antonino Di Grigoli. Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt. International Journal of Dairy Technology 2018, 72, 208 -217.
AMA StyleRaimondo Gaglio, Carla Gentile, Adriana Bonanno, Lucia Vintaloro, Anna Perrone, Francesca Mazza, Pietro Barbaccia, Luca Settanni, Antonino Di Grigoli. Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt. International Journal of Dairy Technology. 2018; 72 (2):208-217.
Chicago/Turabian StyleRaimondo Gaglio; Carla Gentile; Adriana Bonanno; Lucia Vintaloro; Anna Perrone; Francesca Mazza; Pietro Barbaccia; Luca Settanni; Antonino Di Grigoli. 2018. "Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt." International Journal of Dairy Technology 72, no. 2: 208-217.
The contribution of two starter (Lactobacillus delbrueckii and Streptococcus thermophilus) and nine non-starter (Enterococcus casselliflavus, Enterococcus faecalis, Enterococcus durans, Enterococcus gallinarum, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, Pediococcus acidilactici and Pediococcus pentosaceus) species of lactic acid bacteria (LAB) to the volatile organic compounds (VOCs) of Caciocavallo Palermitano cheese was investigated. The strains used in this study were isolated during the production/ripening of the stretched cheese and tested in a cheese-based medium (CBM). The fermented substrates were analyzed for the growth of the single strains and subjected to the head space solid phase micro-extraction (HS-SPME) and gas chromatography - mass spectrometry (GC-MS). The 11 strains tested were all able to increase their numbers in CBM, even though the development of the starter LAB was quite limited. GC-MS analysis registered 43 compounds including seven chemical classes. A lower diversity of VOCs was registered for the unfermented curd based medium (CuBM) analyzed for comparison. The class of ketones represented a consistent percentage of the VOCs for almost all LAB, followed by alcohols and esters. The volatile profile of Pediococcus acidilactici and Lactobacillus delbrueckii was mainly characterized by 2-butanol, butanoic acid and hexanoic acid and their esters, while that of Lactobacillus casei and Lactobacillus rhamnosus was characterized by 2,3-butanedione and 2-butanone, 3-hydroxy. In order to correlate the VOCs produced by Caciocavallo Palermitano cheeses with those generated by individual LAB, the 4-month ripened cheeses resulting from the dairy process monitored during the isolation of LAB were also analyzed for the volatile chemical fraction and the compounds in common were subjected to a multivariate statistical analysis. The canonical analysis indicated that the VOCs of the ripened cheeses were mainly influenced by E. gallinarum, L. paracasei, L. delbrueckii, L. rhamnosus and L. casei and that 1-hexanol, o-xylene and m-xylene were the cheese VOCs highly correlated with LAB.
Valeria Guarrasi; Ciro Sannino; Marta Moschetti; Adriana Bonanno; Antonino Di Grigoli; Luca Settanni. The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese. International Journal of Food Microbiology 2017, 259, 35 -42.
AMA StyleValeria Guarrasi, Ciro Sannino, Marta Moschetti, Adriana Bonanno, Antonino Di Grigoli, Luca Settanni. The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese. International Journal of Food Microbiology. 2017; 259 ():35-42.
Chicago/Turabian StyleValeria Guarrasi; Ciro Sannino; Marta Moschetti; Adriana Bonanno; Antonino Di Grigoli; Luca Settanni. 2017. "The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese." International Journal of Food Microbiology 259, no. : 35-42.
The Cinisara is an autochthonous Sicilian bovine breed reared mainly for production of Caciocavallo Palermitano, a typical stretched-curd cheese. The distribution of A and B alleles at both the β-lactoglobulin (LGB) and κ-casein (CSN3) loci in Cinisara cows and their influence on milk traits and cheese yield and composition were analysed. The LGB alleles are associated with significantly different effects on whey protein level (lower for BB genotype, P<0.01), and casein index (higher value for BB genotype, P<0.001), while CSN3 alleles were associated with significantly different effects on milk yield and coagulation properties; the BB genotype showed higher values for milk yield (P<0.01) and curd firmness (a30P<0.01 and a2r P<0.01) and lower values for coagulation and curd firming time (P<0.01) than the AA genotype. Cheese made with LGB BB milk showed higher percentage protein recovery (P<0.01); cheese made with CSN3 BB milk showed higher percentage fat recovery (P<0.05).
Paola Di Gregorio; Antonino Di Grigoli; Adriana Di Trana; Marco Alabiso; Giuseppe Maniaci; Andrea Rando; Carmelisa Valluzzi; Daniela Finizio; Adriana Bonanno. Effects of different genotypes at the CSN3 and LGB loci on milk and cheese-making characteristics of the bovine Cinisara breed. International Dairy Journal 2017, 71, 1 -5.
AMA StylePaola Di Gregorio, Antonino Di Grigoli, Adriana Di Trana, Marco Alabiso, Giuseppe Maniaci, Andrea Rando, Carmelisa Valluzzi, Daniela Finizio, Adriana Bonanno. Effects of different genotypes at the CSN3 and LGB loci on milk and cheese-making characteristics of the bovine Cinisara breed. International Dairy Journal. 2017; 71 ():1-5.
Chicago/Turabian StylePaola Di Gregorio; Antonino Di Grigoli; Adriana Di Trana; Marco Alabiso; Giuseppe Maniaci; Andrea Rando; Carmelisa Valluzzi; Daniela Finizio; Adriana Bonanno. 2017. "Effects of different genotypes at the CSN3 and LGB loci on milk and cheese-making characteristics of the bovine Cinisara breed." International Dairy Journal 71, no. : 1-5.
This study aimed to describe the effects of refrigerated storage up to 180 days on microbiological, chemical, physical, and sensory characteristics of a PDO ewes’ raw milk stretched cheese. To this aim, a total of 224 cheeses were manufactured in four consecutive production weeks, and series of 32 of them were examined before packaging and after 15, 30, 60, 90, 120, and 180 d of storage at 4 ± 2 °C in the dark, respectively. Lactic acid bacteria cocci displayed the highest levels (7.8 Log CFU*g−1) during early storage and decreased progressively over time (7.4 Log CFU*g−1), while the opposite trend was observed for lactic acid bacteria rods (from 6.5 to 7.3 Log CFU*g−1). TMC and enterocci significantly increased during the storage. Chemical parameters showed a natural increase of proteolytic index during storage, an increase of pH (from 5.44 to 5.92), salt (from 2.08 to 2.40% of DM) and a decrease of aw (from 0.984 to 0.971). Storage modified the color of the cheeses, provoked a slight browning, while a* value (red–green) and b* value (yellow–blue) increased until 30 days and then remained unchanged. Cheese fatty acids composition didn't show particular trend during the storage, while several panel test parameters changed. Cheeses after 180 days of storage showed higher solubility, greater odor of butter and less odor of milk than fresh cheeses, that determined an high overall satisfaction of the panelists at the end of storage
Massimo Todaro; Marisa Palmeri; Luca Settanni; Maria Luisa Scatassa; Francesca Mazza; Adriana Bonanno; Antonino Di Grigoli. Effect of refrigerated storage on microbiological, chemical and sensory characteristics of a ewes’ raw milk stretched cheese. Food Packaging and Shelf Life 2017, 11, 67 -73.
AMA StyleMassimo Todaro, Marisa Palmeri, Luca Settanni, Maria Luisa Scatassa, Francesca Mazza, Adriana Bonanno, Antonino Di Grigoli. Effect of refrigerated storage on microbiological, chemical and sensory characteristics of a ewes’ raw milk stretched cheese. Food Packaging and Shelf Life. 2017; 11 ():67-73.
Chicago/Turabian StyleMassimo Todaro; Marisa Palmeri; Luca Settanni; Maria Luisa Scatassa; Francesca Mazza; Adriana Bonanno; Antonino Di Grigoli. 2017. "Effect of refrigerated storage on microbiological, chemical and sensory characteristics of a ewes’ raw milk stretched cheese." Food Packaging and Shelf Life 11, no. : 67-73.
This study investigated the effects of fresh lemon pulp (FLP), as a natural antioxidant in the diet, on the intake of feed and the production of milk and cheese of Valle del Belice lactating ewes during the hot summer in Sicily. A total of 15 second-lambing ewes, kept individually in 3 × 3 m pens, were divided into 3 homogeneous groups fed with 3 diets in a 3 × 3 Latin square design, with 3 experimental phases of 21 days each. The diets were: mixed hay ad libitum plus 600 g/day of concentrate (FLP0); mixed hay ad libitum plus 400 g/day of concentrate and 1 kg/day of FLP (FLP1); and mixed hay ad libitum plus 200 g/day of concentrate and 2 kg/day of FLP (FLP2). Nine experimental Pecorino cheeses were manufactured with bulk milk collected at the end of each phase from each group. The ewes of each group showed the same dry matter (DM) intake (2 kg/day/head), but the FLP2 group received lower (P = 0.001) net energy for lactation (NEL) than other groups (2.13, 2.36, and 2.31 Mcal/day per head for FLP2, FLP0, and FLP1, respectively). The FLP constituted 9% and 16% of the total DM intake in the FLP1 and FLP2 groups, respectively. In general, the daily milk yield was low, reflecting the effect of the high environmental temperatures, and was lower (P = 0.001) in the FLP2 group than in the other groups (323, 355, and 369 g/day for FLP2, FLP1, and FLP0, respectively), probably due to the lower daily energy intake. Milk protein (P = 0.046) and casein (P = 0.033) percentages were higher in the FLP2 group than in the FLP1 group; the FLP-fed groups had higher levels of (P = 0.011) milk urea than the FLP0 group, due to a higher (P = 0.001) CP/NEL ratio in the ingested diet (96.4, 95.8, and 95.3 g/Mcal for FLP2, FLP1, and FLP0, respectively). The fatty acid composition of milk from FLP2-fed ewes was higher in vaccenic (10.6 vs. 7.96 mg/g fat; P = 0.031) and rumenic acids (6.21 vs. 5.30 mg/g fat; P = 0.048) than that in milk from FLP0 ewes. The characteristics of the cheeses were not influenced by the diet, with the exception of the total content of phenolic compounds (P = 0.011) and antioxidant activity (P = 0.051), both of which were higher in cheeses made with milk from FLP-fed ewes.
M. Todaro; M. Alabiso; M.L. Scatassa; Antonino Di Grigoli; Francesca Mazza; Giuseppe Maniaci; A. Bonanno. Effect of the inclusion of fresh lemon pulp in the diet of lactating ewes on the properties of milk and cheese. Animal Feed Science and Technology 2017, 225, 213 -223.
AMA StyleM. Todaro, M. Alabiso, M.L. Scatassa, Antonino Di Grigoli, Francesca Mazza, Giuseppe Maniaci, A. Bonanno. Effect of the inclusion of fresh lemon pulp in the diet of lactating ewes on the properties of milk and cheese. Animal Feed Science and Technology. 2017; 225 ():213-223.
Chicago/Turabian StyleM. Todaro; M. Alabiso; M.L. Scatassa; Antonino Di Grigoli; Francesca Mazza; Giuseppe Maniaci; A. Bonanno. 2017. "Effect of the inclusion of fresh lemon pulp in the diet of lactating ewes on the properties of milk and cheese." Animal Feed Science and Technology 225, no. : 213-223.
Feed restriction after weaning is widely used in meat rabbit farms to promote health and reduce mortality, but this practice impacts negatively on rabbit growth and slaughter performance. This study compared a 3-week post-weaning feed restriction with ad libitum medicated feeding, evaluating effects on feed intake, growth, health, carcass and meat quality of rabbits of two genotypes: Italian White pure breed and Hycole hybrid×Italian White crossbred. A total of 512 rabbits at 36 days of age, of both sexes and two genotypes, were divided into four homogeneous groups assigned, from 36 to 57 days of age, to different feeding programmes (FP): restricted non-medicated (R-N), ad libitum non-medicated (L-N), restricted medicated (R-M) and ad libitum medicated (L-M). The diets were medicated with oxytetracycline (1540 mg/kg) and colistin sulphate (240 mg/kg). The restriction, performed by giving 70, 80 and 90 g/day of feed for the 1st, 2nd and 3rd week, was followed by ad libitum feeding in the successive 5 weeks, up to slaughter at 92 days of age. Restricted feeds were ingested at a level of 64% of the feed intake recorded in the ad libitum fed rabbits; it was significantly associated, regardless of medication and rabbit genotype, with a lower feed intake (−22 to −24 g dry matter/day) during the entire experiment, compensatory growth and a lower feed conversion ratio in the ad libitum period, and a lower final live weight (−150 g) than ad libitum feeding (P<0.001). During restriction, mortality was lower in the restricted rabbits (6.25%, 5.47% v. 12.5%, 14.8% for R-N, R-M, L-N and L-M; P<0.05), whereas in the ad libitum period mortality did not differ among the groups (9.23%, 9.90%, 11.0% and 4.59% for R-N, R-M, L-N and L-M). Dressing out percentage was not affected by FP or genotype; heavier carcasses were produced by rabbits fed ad libitum (+100 g; P<0.001) and crossbred rabbits (+122 g; P<0.001). Restriction did not alter meat quality, except for a tendency towards a higher cooking loss and less fat; crossbred meat was higher in L* (+1.3; P<0.01) and b* (+0.51; P<0.05) colour indexes and tenderness (−0.14 kg/cm2; P<0.05) than pure breed meat. Under the conditions of this study, a 3-week restricted feeding after weaning resulted to be a suitable alternative, also for high growth potential genotypes, to the antibiotics to preserve rabbit health. The production of lighter carcasses could be compensated partly by the lower feed conversion ratio showed by restricted rabbits.
M. Alabiso; Antonino Di Grigoli; Francesca Mazza; Giuseppe Maniaci; F. Vitale; A. Bonanno. A 3-week feed restriction after weaning as an alternative to a medicated diet: effects on growth, health, carcass and meat traits of rabbits of two genotypes. Animal 2017, 11, 1608 -1616.
AMA StyleM. Alabiso, Antonino Di Grigoli, Francesca Mazza, Giuseppe Maniaci, F. Vitale, A. Bonanno. A 3-week feed restriction after weaning as an alternative to a medicated diet: effects on growth, health, carcass and meat traits of rabbits of two genotypes. Animal. 2017; 11 (9):1608-1616.
Chicago/Turabian StyleM. Alabiso; Antonino Di Grigoli; Francesca Mazza; Giuseppe Maniaci; F. Vitale; A. Bonanno. 2017. "A 3-week feed restriction after weaning as an alternative to a medicated diet: effects on growth, health, carcass and meat traits of rabbits of two genotypes." Animal 11, no. 9: 1608-1616.
Sulla (Sulla coronarium L.) forage is valued for its positive impact on ruminant production, in part due to its moderate content of condensed tannin (CT). The duration of daily grazing is a factor affecting the feed intake and milk production of ewes. In this study, the effects of grazing sulla pasture compared with annual ryegrass, and the extension of grazing from 8 to 22 h/day, were evaluated with regard to ewe forage intake and milk production, as well as the physicochemical properties and fatty acid (FA) composition of cheese. During 42 days in the spring, 28 ewes of the Comisana breed were divided into four groups (S8, S22, R8 and R22) that grazed sulla (S) or ryegrass (R) for 8 (0800 to 1600 h) or 22 h/day, and received no feeding supplement. In six cheese-making sessions, cheeses were manufactured from the 48 h bulk milk of each group. Compared with ewes grazing ryegrass, those grazing sulla had higher dry matter (DM) intake, intake rate and milk yield, and produced milk that was lower in fat and higher in casein. Ewes grazing for 22 h spent more time eating, which reduced the intake rate, increased DM and nutrient intake and milk yield, and reduced milk fat. Due to the ability of CT to inhibit the complete ruminal biohydrogenation of polyunsaturated fatty acids (PUFA), the FA composition of sulla cheese was more beneficial for consumer health compared with ryegrass cheese, having lower levels of saturated fatty acids and higher levels of PUFA and n-3 FA. The FA profile of S8 cheese was better than that of S22 cheese, as it was higher in branched-chain FA, monounsaturated FA, PUFA, rumenic acid (c9,t11-C18:2), and had a greater health-promoting index. The effect of short grazing time on sulla was attributed to major inhibition of PUFA biohydrogenating ruminal bacteria, presumably stimulated by the higher accumulation of sulla CT in the rumen, which is related to a higher intake rate over a shorter eating time. Thus, grazing sulla improved the performance of ewes, thereby increasing, especially with short grazing time, the nutritional properties of cheese fat.
A. Bonanno; Antonino Di Grigoli; Francesca Mazza; Claudio DE Pasquale; C. Giosuè; F. Vitale; M. Alabiso. Effects of ewes grazing sulla or ryegrass pasture for different daily durations on forage intake, milk production and fatty acid composition of cheese. Animal 2016, 10, 2074 -2082.
AMA StyleA. Bonanno, Antonino Di Grigoli, Francesca Mazza, Claudio DE Pasquale, C. Giosuè, F. Vitale, M. Alabiso. Effects of ewes grazing sulla or ryegrass pasture for different daily durations on forage intake, milk production and fatty acid composition of cheese. Animal. 2016; 10 (12):2074-2082.
Chicago/Turabian StyleA. Bonanno; Antonino Di Grigoli; Francesca Mazza; Claudio DE Pasquale; C. Giosuè; F. Vitale; M. Alabiso. 2016. "Effects of ewes grazing sulla or ryegrass pasture for different daily durations on forage intake, milk production and fatty acid composition of cheese." Animal 10, no. 12: 2074-2082.