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Marco Alabiso
Dipartimento Scienze Agrarie, Alimentari e Forestali, University of Palermo, Viale delle Scienze, 90128 Palermo, Italy

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Journal article
Published: 08 April 2021 in Animals
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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.

ACS Style

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 Style

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 (4):1060.

Chicago/Turabian Style

Marco 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.

Journal article
Published: 30 May 2020 in Animals
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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.

ACS Style

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 Style

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 (6):949.

Chicago/Turabian Style

Massimo 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.

Research article
Published: 01 January 2020 in CyTA - Journal of Food
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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.

ACS Style

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 Style

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 (1):383-391.

Chicago/Turabian Style

Giuseppe 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.

Journal article
Published: 01 November 2019 in Animals
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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.

ACS Style

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 Style

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 (11):892.

Chicago/Turabian Style

Antonino 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.

Journal article
Published: 18 September 2019 in Animals
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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.

ACS Style

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 Style

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 (9):698.

Chicago/Turabian Style

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. 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.

Journal article
Published: 18 June 2019 in Animals
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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.

ACS Style

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 Style

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 (6):371.

Chicago/Turabian Style

Antonino 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.