Precision Livestock Farming (PLF) encompasses the combined application of single technologies or multiple tools in integrated systems for real-time and individual monitoring of livestock. In grazing systems, some PLF applications could substantially improve farmers' control of livestock by overcoming issues related to pasture utilisation and management, and animal monitoring and control. A focused literature review was carried out to identify technologies already applied or at an advanced stage of development for livestock management in pastures, specifically cattle, sheep, goats, pigs, poultry. Applications of PLF in pasture-based systems were examined for cattle, sheep, goats, pigs, and poultry. The earliest technology applied to livestock was the radio frequency identification tag, allowing the identification of individuals, but also for retrieving important information such as maternal pedigree. Walk-over-weigh platforms were used to record individual and flock weights. Coupled with automatic drafting systems, they were tested to divide the animals according to their needs. Few studies have dealt with remote body temperature assessment, although the use of thermography is spreading to monitor both intensively reared and wild animals. Global positioning system and accelerometers are among the most applied technologies, with several solutions available on the market. These tools are used for several purposes, such as animal location, theft prevention, assessment of activity budget, behaviour, and feed intake of grazing animals, as well as for reproduction monitoring (i.e., oestrus, calving, or lambing). Remote sensing by satellite images or unmanned aerial vehicles (UAVs) seems promising for biomass assessment and herd management based on pasture availability, and some attempts to use UAVs to monitor, track, or even muster animals have been reported recently. Virtual fencing is among the upcoming technologies aimed at grazing management. This system allows the management of animals at pasture without physical fences but relies on associative learning between audio cues and an electric shock delivered if the animal does not change direction after the acoustic warning. Regardless of the different technologies applied, some common constraints have been reported on the application of PLF in grazing systems, especially when compared with indoor or confined livestock systems. Battery lifespan, transmission range, service coverage, storage capacity, and economic affordability were the main factors. However, even if the awareness of the existence and the potential of these upcoming tools are still limited, farmers' and researchers' demands are increasing, and positive outcomes in terms of rangeland conservation, animal welfare, and labour optimisation are expected from the spread of PLF in grazing systems.

Dry-fermented pork sausages, from Cinta Senese local breed, were manufactured replacing sodium nitrite (NIT) with two mixtures of natural antioxidants consisting of: i) grape seed extract and olive pomace hydroxytyrosol (GSE); ii) chestnut extract and olive pomace hydroxytyrosol (CHE). The effects on physical-chemical, aromatic and sensory traits, as well as the microbiological safety, were tested. Nitrite replacement lowered the pH in GSE and CHE samples and resulted in several differences in physical traits between CHE and NIT samples. Listeria monocytogenes, Salmonella and Clostridium botulinum were not found in any samples. GSE and CHE mixtures showed a slightly lower antioxidant activity. Volatile profile showed a similar aromatic profile among the three treatments with differences mainly to abundance of the single compounds, indicating that replacement of nitrite by natural antioxidants did not affect the overall aroma profile, as outlined by olfactometry results. In addition, the replacement did not affect the overall acceptability, except for color-related traits, underscored in GSE and CHE products.

Soybean is one of the most expensive and limiting feed ingredients in diet formulations; however, in pig farming, it represents the main source of protein. The production and supply of soybean are critical steps due to their environmental impact and feed/food competition for land use. Therefore, research is focusing on finding alternatives to replace soybean partially or totally. However, alternative ingredients should ensure similar growth performance, carcass traits, and meat quality characteristics compared to conventional soybean-based diets. The objective of this review was to evaluate the impact of different alternative protein sources to soybean in pig nutrition and their effects on growth performance, carcass, and meat quality traits. The review process was performed on Scopus^®, and it considered research findings published from 2012 to the present on the Sus scrofa species. Articles without a control group fed with soybean were discarded. The main alternative protein sources identified were other legumes and distillers’ dried grain with solubles (fish and animal proteins, oilseed by- and co-products). Interesting innovative protein sources included by-products from other industries (residues), microalgae and insects. Nevertheless, in dietary formulations, close attention must be paid to address the nutritional requirements, balance the supply of amino acids, avoid anti-nutritional or toxic compounds occasionally present in alternative protein sources, as well as determine the availability of protein feed in specific geographical areas.

Physical and chemical changes in Toscano ham lean were evaluated according to three different seasoning time (14, 16 and 18 months). Moreover, on Semimembranosus muscle, the volatile profile at 0, 1, 3, 6, 12, 14, 16 and 18 months of seasoning was determined by SPME–GC–MS. Eventually, a quantitative-descriptive sensory evaluation was performed. Longer seasoning times led to a decrease of Chroma in Biceps femoris, and also protein and proteolysis index decreased as the seasoning time increased. A total of 97 volatile compounds (VOCs) belonging to seven chemical families (29 aldehydes, 16 esters, 14 alcohols, 13 hydrocarbons, 12 ketones, 10 acids, 2 furans and 1 nitrogenous compound) were identified. Sensory evaluation outlined the major differences between 18th months ham and the other two classes, with the former being harder and with a slight presence of off flavor and off odor. The VOCs evolution during curing was studied and a multivariate approach was performed to test the feasibility of using the VOCs profile to predict the curing stage of Toscano ham. The discriminant analysis successfully managed to separate the samples of 0–6 months from the ones of 12–18 months using 26 of the identified VOCs. Among them, pentane 2,3-dimethyl, acetophenone and 9-decenoic acid were strong discriminants for 0–6 months hams, while dodecanoic, benzeneacetaldehyde, 3-octen-2-one and pentanoic acid ethylester were linked to 12–18 months hams. Within the high maturing classes (12, 14, 16, 18 months of seasoning), the 17 discriminating compounds identified successfully allocated only 12 and 18 months samples. The main VOCs associated with the “12 months” class were nonanal, 1,5-diphenyl-3-methylthio-1,2,4-triazole and 6-methoxy 2-hexanone. The “18 months” seasoning class, instead, was identified by 1,5-diphenyl-3-methylthio-1,2,4-triazole, phenol and l,2-butoxy ethanol.