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G. Secci
Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy

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Journal article
Published: 28 June 2021 in Animals
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By answering the need for increasing sustainability in aquaculture, the present study aimed to compare growth, gene expression involved in appetite regulation, physical characteristics, and chemical composition of Sparus aurata fed alternative protein sources. Fish were fed ten iso-proteic, iso-lipidic, and isoenergetic diets: a vegetable-based (CV) and a marine ingredient-rich (CF) diet were set as control diets. The others were prepared by replacing graded levels (10, 20 or 40%) of the vegetable proteins in the CV with proteins from a commercial defatted Hermetia illucens pupae meal (H), poultry by-product meal (PBM) singly (H10, H20, H40, P20, P40) or in combination (H10P30), red swamp crayfish meal (RC10) and from a blend (2:1, w:w) of Tisochrysis lutea and Tetraselmis suecica (MA10) dried biomasses. The increase in ghre gene expression observed in MA10 fed fish matched with increased feed intake and increased feed conversion ratio. Besides, the MA10 diet conferred a lighter aspect to the fish skin (p< 0.05) than the others. Overall, no detrimental effects of H, PBM, and RC meal included in the diets were observed, and fish fatty acid profile resulted as comparable among these groups and CV, thus demonstrating the possibility to introduce H, PBM, and RC in partial replacement of vegetable proteins in the diet for Sparus aurata.

ACS Style

Lina Pulido-Rodriguez; Gloriana Cardinaletti; Giulia Secci; Basilio Randazzo; Leonardo Bruni; Roberto Cerri; Ike Olivotto; Emilio Tibaldi; Giuliana Parisi. Appetite Regulation, Growth Performances and Fish Quality Are Modulated by Alternative Dietary Protein Ingredients in Gilthead Sea Bream (Sparus aurata) Culture. Animals 2021, 11, 1919 .

AMA Style

Lina Pulido-Rodriguez, Gloriana Cardinaletti, Giulia Secci, Basilio Randazzo, Leonardo Bruni, Roberto Cerri, Ike Olivotto, Emilio Tibaldi, Giuliana Parisi. Appetite Regulation, Growth Performances and Fish Quality Are Modulated by Alternative Dietary Protein Ingredients in Gilthead Sea Bream (Sparus aurata) Culture. Animals. 2021; 11 (7):1919.

Chicago/Turabian Style

Lina Pulido-Rodriguez; Gloriana Cardinaletti; Giulia Secci; Basilio Randazzo; Leonardo Bruni; Roberto Cerri; Ike Olivotto; Emilio Tibaldi; Giuliana Parisi. 2021. "Appetite Regulation, Growth Performances and Fish Quality Are Modulated by Alternative Dietary Protein Ingredients in Gilthead Sea Bream (Sparus aurata) Culture." Animals 11, no. 7: 1919.

Journal article
Published: 29 May 2021 in Aquaculture
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The amount of ingredients of marine origin used in salmonid feed industry is rapidly decreasing and fish meal and fish oil have been largely replaced by vegetable ingredients. New potential protein rich ingredients for aquafeed formulations should therefore be alternative to vegetable ones. The pattern of fillet pigmentation was thus assessed in rainbow trout (Oncorhynchus mykiss) fed for 15 weeks isoproteic (42%) and isolipidic (24%) diets deprived of fish meal where 10% of protein from a blend of vegetable ingredients was replaced by cyanobacteria and microalgae dried biomass (Arthrospira platensis, Tisochrysis lutea and Tetraselmis suecica) or Louisiana red swamp crayfish (Procambarus clarkii) meal. An automatic, repeatable, and objective image analysis tool for the integrated determination and direct visualization of fillet colour was applied to digital images. Colour of fillets was also measured with a chromameter, recording data as L*, a*, b* indexes and used to validate image analysis results. Fillet carotenoid and lipid contents were determined, and their pattern of variation was compared to that obtained by image analysis. Fillet colouring capacity of crayfish meal was also compared to that of commercial synthetic astaxanthin included in rainbow trout feed. To this last aim, test diets were administered for 12 additional weeks. The image analysis and colorimetric data consistently indicated that, even if characterized by a significantly higher carotenoid content respect to fish fed a vegetable diet, fillets of trout fed the cyanobacteria and microalgae including diets displayed an undesirable yellowish colour. P. clarkii meal instead resulted a promising functional ingredient to supplement plant protein-based diets for trout, in view of its lipid composition and astaxanthin content. In fact, despite a relatively low dietary carotenoid level due to low percentage of inclusion, a desirable pink pigmentation was clearly detectable in fillets of trout fed the crayfish meal-including diet, which resulted in colour differences which were less obvious relative to those of fish given the astaxanthin-supplemented feeds at the end of the additional 12 weeks.

ACS Style

Domitilla Pulcini; Fabrizio Capoccioni; Simone Franceschini; Marco Martinoli; Filippo Faccenda; Giulia Secci; Andrea Perugini; Emilio Tibaldi; Giuliana Parisi. Muscle pigmentation in rainbow trout (Oncorhynchus mykiss) fed diets rich in natural carotenoids from microalgae and crustaceans. Aquaculture 2021, 543, 736989 .

AMA Style

Domitilla Pulcini, Fabrizio Capoccioni, Simone Franceschini, Marco Martinoli, Filippo Faccenda, Giulia Secci, Andrea Perugini, Emilio Tibaldi, Giuliana Parisi. Muscle pigmentation in rainbow trout (Oncorhynchus mykiss) fed diets rich in natural carotenoids from microalgae and crustaceans. Aquaculture. 2021; 543 ():736989.

Chicago/Turabian Style

Domitilla Pulcini; Fabrizio Capoccioni; Simone Franceschini; Marco Martinoli; Filippo Faccenda; Giulia Secci; Andrea Perugini; Emilio Tibaldi; Giuliana Parisi. 2021. "Muscle pigmentation in rainbow trout (Oncorhynchus mykiss) fed diets rich in natural carotenoids from microalgae and crustaceans." Aquaculture 543, no. : 736989.

Short communication
Published: 19 February 2021 in Waste and Biomass Valorization
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The rise in the demand and the limited availability of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids claim to obtain these important long chain polyunsaturated fatty acids (LCPUFA) from novel sources. Skin of rainbow trout is a fish industry by-product but still contains valuable LCPUFA amounts with great potential applications in human nutrition and health. This study aimed to explore the nutritional composition of rainbow trout skin for its use as source of n-3 LCPUFA and its composition modification according to fish diet. Rainbow trout were fed three diets including increasing substitution levels of fishmeal with full-fat black soldier fly (Hermetia illucens) larvae meal (0%, 25%, 50% substitution levels) over 98 days. DHA was the major representative of the n-3 LCPUFA in the skin of all dietary groups, being the H25 group the richest in this fatty acid. The present study shows that the skin of rainbow trout can be a promising source of n-3 LCPUFA. Reusing the skin of farmed fish represents a possible way to decrease food industry by-products, to reduce n-3 LCPUFA shortfall and could lead to the development of functional foods and nutritional supplements including n-3 LCPUFA from fish skin.

ACS Style

Leonardo Bruni; Yara Husein; Giulia Secci; Francesca Tulli; Giuliana Parisi. Rainbow Trout (Oncorhynchus mykiss) Skin as Potential n-3 Fatty Acid Source. Waste and Biomass Valorization 2021, 1 -9.

AMA Style

Leonardo Bruni, Yara Husein, Giulia Secci, Francesca Tulli, Giuliana Parisi. Rainbow Trout (Oncorhynchus mykiss) Skin as Potential n-3 Fatty Acid Source. Waste and Biomass Valorization. 2021; ():1-9.

Chicago/Turabian Style

Leonardo Bruni; Yara Husein; Giulia Secci; Francesca Tulli; Giuliana Parisi. 2021. "Rainbow Trout (Oncorhynchus mykiss) Skin as Potential n-3 Fatty Acid Source." Waste and Biomass Valorization , no. : 1-9.

Journal article
Published: 01 July 2020 in Sustainability
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The Food and Agriculture Organization’s previsions show that by 2050 the world’s population will reach 9.6 billion people, and the request for a high value protein source will increase as well. Poultry can guarantee high value protein for humans, even in the poorest regions of the world. Hence, efficient poultry production is needed, matching with sustainable development. The residual meal from cardoon seed oil (used for biodiesel and biodegradable bioplastic production) is suitable for animal feeding due to its protein content. The aim of this preliminary study was to test for a possible use of cardoon meal as a protein source in a poultry diet during the finishing period. Forty-five Kabir chickens were divided into three groups and fed three diets in which soybean meal (control) was partially (16%) or completely replaced with cardoon meal as a protein source (treated groups). In vivo performances, animal welfare, dressing out and meat color were evaluated. No statistical differences in feed efficiency, dressing out, nor in meat quality were found among groups. Moreover, birds that were fed cardoon meal showed lower perivisceral fat. Therefore, cardoon meal could be considered as an alternative for soybean meal in the finishing period in poultry feeding.

ACS Style

Arianna Buccioni; Giovanni Brajon; Lapo Nannucci; Vincenzo Ferrulli; Federica Mannelli; Antonino Barone; Matteo Daghio; Giulia Secci; Stefano Rapaccini; Domenico Gatta; Michele Falce; Sara Minieri. Cardoon Meal (Cynara cardunculus var. altilis) as Alternative Protein Source during Finishing Period in Poultry Feeding. Sustainability 2020, 12, 5336 .

AMA Style

Arianna Buccioni, Giovanni Brajon, Lapo Nannucci, Vincenzo Ferrulli, Federica Mannelli, Antonino Barone, Matteo Daghio, Giulia Secci, Stefano Rapaccini, Domenico Gatta, Michele Falce, Sara Minieri. Cardoon Meal (Cynara cardunculus var. altilis) as Alternative Protein Source during Finishing Period in Poultry Feeding. Sustainability. 2020; 12 (13):5336.

Chicago/Turabian Style

Arianna Buccioni; Giovanni Brajon; Lapo Nannucci; Vincenzo Ferrulli; Federica Mannelli; Antonino Barone; Matteo Daghio; Giulia Secci; Stefano Rapaccini; Domenico Gatta; Michele Falce; Sara Minieri. 2020. "Cardoon Meal (Cynara cardunculus var. altilis) as Alternative Protein Source during Finishing Period in Poultry Feeding." Sustainability 12, no. 13: 5336.

Journal article
Published: 25 May 2020 in Livestock Science
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Nowadays, animal welfare is driving consumers’ purchase choice, hence the challenge to recover rabbit sector from many years of downturn is to find a valuable compromise between animal welfare, farmers’ needs, and meat quality. Among the efforts to improve rabbit welfare, mirrors have been proposed as cages or pens enrichment; however, it is unclear if they affect rabbit meat quality. Hence, the present study aimed to evaluate the effect of the use of mirrors into free-range areas on color, weight loss, pH, water holding capacity (WHC), fatty acid profile (FA), conjugated dienes (CD) and thiobarbituric acid reactive substances (TBARS) of both fresh and stored rabbit meatballs. Specifically, rabbits were divided in three farming groups: in the open group (OG) the rabbits of three replicates could see and smell each other; in the closed group (CG), plastic sheets isolated each replicate; the replicates of the mirror group (MG) were confined as the CG but animals could mirror themselves thanks to two mirrors (120 × 40 cm each) placed inside the area. After 49 days, nine rabbits from each group were slaughtered, their carcass meat was minced to form 40 meatballs for each group destined to be analyzed (n=10) immediately (T0), and after 20 (T20), 40 (T40), and 80 (T80) days of frozen storage (-10°C). The meatballs physical traits were similar among the farming groups, while the pH value was lower in MG (6.02) than OG (6.07), and CG (6.07) meat (P < 0.05). The farming slightly affected the FA content, being the PUFAn-3 amount between 60 and 121 mg/100 g (P > 0.05). Concerning the oxidative status, both CG and MG groups had higher (P < 0.01) TBARS than the OG, while the CDs were unaffected. The duration of storage modified all the physical traits, for instance the weight loss increased (P < 0.001) and the WHC diminished (-5.86%) during the early 20 days. Only the OG group showed a specific ability to maintain its redness value till the T40. Even though the overall PUFAn-3 fraction did not vary, both C20:5n-3 and C22:5n-3 were halved (P < 0.01) and CD (P < 0.001) doubled during the early 20 days. In conclusion, the OG farming was the best method for improving meat quality; however, mirrors can minimize the negative effects of a confined housing on the quality items, hence representing a valuable environmental enrichment.

ACS Style

Giulia Secci; Fulvia Bovera; Nadia Musco; Yara Husein; Giuliana Parisi. Use of mirrors into free-range areas: effects on rabbit meat quality and storage stability. Livestock Science 2020, 239, 104094 .

AMA Style

Giulia Secci, Fulvia Bovera, Nadia Musco, Yara Husein, Giuliana Parisi. Use of mirrors into free-range areas: effects on rabbit meat quality and storage stability. Livestock Science. 2020; 239 ():104094.

Chicago/Turabian Style

Giulia Secci; Fulvia Bovera; Nadia Musco; Yara Husein; Giuliana Parisi. 2020. "Use of mirrors into free-range areas: effects on rabbit meat quality and storage stability." Livestock Science 239, no. : 104094.

Papers
Published: 02 April 2020 in Italian Journal of Animal Science
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Seaweeds are considered novel feed ingredients, nutraceutical compounds and source of pigments and proteins. They appear to possess bioactive properties, such as hypolipidemic, antioxidant and immune-stimulative actions; furthermore, their proteins are considered just as nutritious as terrestrial vegetables. In the present work, rainbow trout (Oncorhynchus mykiss Walbaum) was fed for 95 days with three diets: a fishmeal-based positive control diet (C+), a vegetable protein-based negative control diet (C−) and a diet similar to C − where 5% of soybean concentrate was replaced by a commercial blend of seaweeds (T). The monitored parameters were fish performance, physical and marketable characteristics, fillet oxidative status and fatty acid content. The estimated indices of enzyme activities involved in lipid metabolism were calculated. Fish performances were reduced in C − and T fish; C − and T fillet fatty acid (FA) profiles globally showed the same pattern and were distinct from C+, i.e. with a lower content of polyunsaturated FAs and a higher content of monounsaturated and polyunsaturated n6 FAs; contrarywise, saturated FAs were significantly lower in T group in comparison to the other two groups (p < .01). The estimated indices of enzyme activity highlighted differences between dietary groups; desaturase activities of C18 and n3 FAs were higher in T in comparison to C− (p < .001). A slight impoverishment of antioxidant activity was found in T compared to C + group. Dietary seaweeds seemed to be capable of influencing fillet FA composition as well as the activity of enzymes related to lipid metabolism. Further studies in this regard are encouraged.

ACS Style

Leonardo Bruni; Giulia Secci; Simone Mancini; Filippo Faccenda; Giuliana Parisi. A commercial macroalgae extract in a plant-protein rich diet diminished saturated fatty acids of Oncorhynchus mykiss walbaum fillets. Italian Journal of Animal Science 2020, 19, 373 -382.

AMA Style

Leonardo Bruni, Giulia Secci, Simone Mancini, Filippo Faccenda, Giuliana Parisi. A commercial macroalgae extract in a plant-protein rich diet diminished saturated fatty acids of Oncorhynchus mykiss walbaum fillets. Italian Journal of Animal Science. 2020; 19 (1):373-382.

Chicago/Turabian Style

Leonardo Bruni; Giulia Secci; Simone Mancini; Filippo Faccenda; Giuliana Parisi. 2020. "A commercial macroalgae extract in a plant-protein rich diet diminished saturated fatty acids of Oncorhynchus mykiss walbaum fillets." Italian Journal of Animal Science 19, no. 1: 373-382.

Journal article
Published: 03 January 2020 in Animals
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The impact on the egg quality and the albumen technological properties were here evaluated as affected by diet and hen age (A) of 162 Hy-line Brown hens. Three isoproteic and isoenergetic diets were formulated respecting the requirements for Hy-line hens: the control diet (C) based on conventional protein sources, and other two where vegetable proteins were substituted at 25% (HI25) and 50% (HI50) by partially defatted Hermetia illucens larva meal (HI). Ten eggs collected from each group at the hen ages of 20, 27, and 35 weeks were evaluated. The eggshell percentage and thickness were significantly reduced in the HI50 eggs (11.93% and 476 µm, respectively) compared to the C (12.34%, 542 µm) and HI25 (12.54%, 516 µm). The aging lowered (p = 0.05) the protein and increased (p < 0.001) water contents of the eggs. Although the foam capacity of the HI50 albumen was halved than the C group (p < 0.05), it was unaffected by the aging. Additionally, this did not impair the volume and the textural properties of a batter (angel cake) in which it was included. On the opposite, the textural characteristics of the cake made by the oldest hens (i.e., 35 wk-old) were compromised. In conclusion, the diet and hen age differently affected egg quality and its technological properties, which could be positive to obtain eggs to destine directly to the market or to the egg industry.

ACS Style

Giulia Secci; Fulvia Bovera; Giuliana Parisi; Giuseppe Moniello. Quality of Eggs and Albumen Technological Properties as Affected by Hermetia Illucens Larvae Meal in Hens’ Diet and Hen Age. Animals 2020, 10, 81 .

AMA Style

Giulia Secci, Fulvia Bovera, Giuliana Parisi, Giuseppe Moniello. Quality of Eggs and Albumen Technological Properties as Affected by Hermetia Illucens Larvae Meal in Hens’ Diet and Hen Age. Animals. 2020; 10 (1):81.

Chicago/Turabian Style

Giulia Secci; Fulvia Bovera; Giuliana Parisi; Giuseppe Moniello. 2020. "Quality of Eggs and Albumen Technological Properties as Affected by Hermetia Illucens Larvae Meal in Hens’ Diet and Hen Age." Animals 10, no. 1: 81.

Journal article
Published: 05 September 2019 in Animals
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Chestnut tannins (CT) and saturated short medium chain fatty acids (SMCFA) are valid alternatives to contrast the growth of pathogens in poultry rearing, representing a valid alternative to antibiotics. However, the effect of their blends has never been tested. Two blends of CT extract and Sn1-monoglycerides of SMCFA (SN1) were tested in vitro against the proliferation of Clostridium perfringens, Salmonella typhymurium, Escherichia coli, Campylobacter jejuni. The tested concentrations were: 3.0 g/kg of CT; 3.0 g/kg of SN1; 2.0 g/kg of CT and 1.0 g/kg of SN1; 1.0 g/kg of CT and 2.0 g/kg of SN1. Furthermore, their effect on broiler performances and meat quality was evaluated in vivo: one-hundred Ross 308 male birds were fed a basal diet with no supplement (control group) or supplemented with CT or SN1 or their blends at the same concentration used in the in vitro trial. The in vitro assay confirmed the effectiveness of the CT and SN1 mixtures in reducing the growth of the tested bacteria while the in vivo trial showed that broiler performances, animal welfare and meat quality were not negatively affected by the blends, which could be a promising alternative in replacing antibiotics in poultry production.

ACS Style

Federica Mannelli; Sara Minieri; Giovanni Tosi; Giulia Secci; Matteo Daghio; Paola Massi; Laura Fiorentini; Ilaria Galigani; Silvano Lancini; Stefano Rapaccini; Mauro Antongiovanni; Simone Mancini; Arianna Buccioni. Effect of Chestnut Tannins and Short Chain Fatty Acids as Anti-Microbials and as Feeding Supplements in Broilers Rearing and Meat Quality. Animals 2019, 9, 659 .

AMA Style

Federica Mannelli, Sara Minieri, Giovanni Tosi, Giulia Secci, Matteo Daghio, Paola Massi, Laura Fiorentini, Ilaria Galigani, Silvano Lancini, Stefano Rapaccini, Mauro Antongiovanni, Simone Mancini, Arianna Buccioni. Effect of Chestnut Tannins and Short Chain Fatty Acids as Anti-Microbials and as Feeding Supplements in Broilers Rearing and Meat Quality. Animals. 2019; 9 (9):659.

Chicago/Turabian Style

Federica Mannelli; Sara Minieri; Giovanni Tosi; Giulia Secci; Matteo Daghio; Paola Massi; Laura Fiorentini; Ilaria Galigani; Silvano Lancini; Stefano Rapaccini; Mauro Antongiovanni; Simone Mancini; Arianna Buccioni. 2019. "Effect of Chestnut Tannins and Short Chain Fatty Acids as Anti-Microbials and as Feeding Supplements in Broilers Rearing and Meat Quality." Animals 9, no. 9: 659.

Journal article
Published: 01 September 2019 in Animals
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The aim of this work was to propose a model of free-range raising for rabbit able to maximize the animal welfare and at the same time the productive performances through the use of mirrors. A total of 81 rabbits were allocated into free-range areas and divided into three groups (nine replicates per group): in the first group (face to face, F2F), the rabbits of each replicate could see each other. In the second group (blind) each replicate was isolated from the others; in the third group (mirrors), the replicates were divided as for the Blind group but two mirrors were placed in a corner of the perimeter. The blind group rabbits showed the lowest final weight (p < 0.05), while rabbits from the mirrors groups showed the best FCR and net dressing out values. The blind group showed the highest production of total short chain fatty acids, acetate (p < 0.05) and propionate (p < 0.01). The F2F rabbits showed higher levels of creatine phosphokinase and lactate dehydrogenase and lower values of blood glucose than those of the other groups, due to the higher locomotion activity. The use of mirrors can improve rabbit’s growth performance and carcass traits by lowering the rabbit’s locomotion activity in comparison to the other tested systems.

ACS Style

Nadia Musco; Pietro Lombardi; Nicola Francesco Addeo; Giulia Secci; Giuliana Parisi; Maria Elena Pero; Giovanni Piccolo; Antonino Nizza; Fulvia Bovera; Pero. Mirrors Can Affect Growth Rate, Blood Profile, Carcass and Meat Traits and Caecal Microbial Activity of Rabbits Reared in a “Small Group” Free-Range System. Animals 2019, 9, 639 .

AMA Style

Nadia Musco, Pietro Lombardi, Nicola Francesco Addeo, Giulia Secci, Giuliana Parisi, Maria Elena Pero, Giovanni Piccolo, Antonino Nizza, Fulvia Bovera, Pero. Mirrors Can Affect Growth Rate, Blood Profile, Carcass and Meat Traits and Caecal Microbial Activity of Rabbits Reared in a “Small Group” Free-Range System. Animals. 2019; 9 (9):639.

Chicago/Turabian Style

Nadia Musco; Pietro Lombardi; Nicola Francesco Addeo; Giulia Secci; Giuliana Parisi; Maria Elena Pero; Giovanni Piccolo; Antonino Nizza; Fulvia Bovera; Pero. 2019. "Mirrors Can Affect Growth Rate, Blood Profile, Carcass and Meat Traits and Caecal Microbial Activity of Rabbits Reared in a “Small Group” Free-Range System." Animals 9, no. 9: 639.

Short communication
Published: 11 May 2019 in Food Control
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In this work, we proposed the use of differential scanning calorimetry (DSC) as a rapid tool for the discrimination of meat samples coming from free-ranged and caged rabbits. Fatty acid composition, colour, and texture were also provided to fully characterize meat quality of the different samples. A total of 36, thirty-seven days old California × New Zealand White male rabbits were divided into 2 groups, housed in open air cages and in ground free-range, respectively. After 62 days of farming, 12 rabbits per group were slaughtered and the skinned carcasses were chilled for 24 h at 4 °C prior to be dissected. The Longissimus thoracis et lumborum muscle was analysed. The overall fatty acid profile was not affected by the farming system, while free-range rabbits show a significant lower L* value (49.59) than the open-air ones (53.54). Nor a* and b* were altered. Texture measurements revealed that there was no effect of housing system on shear force. More interestingly, the deconvolution of DSC signals in the range 30–90 °C revealed that free-range rearing lead to an increase of myosin amount in meat, being its peak percentage equal to 8.5 ± 1.9 against 4.3 ± 2.2 in meat from caged rabbits.

ACS Style

Giulia Secci; Giovanni Ferraro; Emiliano Fratini; Fulvia Bovera; Giuliana Parisi. Differential scanning calorimetry as a fast method to discriminate cage or free-range rabbit meat. Food Control 2019, 104, 313 -317.

AMA Style

Giulia Secci, Giovanni Ferraro, Emiliano Fratini, Fulvia Bovera, Giuliana Parisi. Differential scanning calorimetry as a fast method to discriminate cage or free-range rabbit meat. Food Control. 2019; 104 ():313-317.

Chicago/Turabian Style

Giulia Secci; Giovanni Ferraro; Emiliano Fratini; Fulvia Bovera; Giuliana Parisi. 2019. "Differential scanning calorimetry as a fast method to discriminate cage or free-range rabbit meat." Food Control 104, no. : 313-317.

Journal article
Published: 20 March 2019 in LWT
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In the present study, rabbit meat patties were formulated with increasing incorporation levels of a fermented rooibos extract (Aspalathus linearis; R): Control (C), R1, R2 and R3 (0, 0.5, 1, 2% w/w R inclusion, respectively). Meat patties were subjected to a 7-day refrigerated storage trial, simulating retail display conditions. At day 0, 1, 3 and 6 of storage, patties drip loss, pH, L*a*b* colour traits (raw patties) and peroxide value (cooked patties) were analysed; at days 0 and 6, total volatile basic nitrogen (raw patties), fatty acid profile and sensory traits (cooked patties) were analysed. Increasing R incorporation levels lowered pH values of rabbit meat patties and increased their redness and yellowness indexes compared to the C group (P < 0.0001). R-treated cooked patties were protected from lipid oxidation compared to C ones (P < 0.0001), and this status was maintained up to the end of the trial. R1 rabbit meat patties showed sensory traits comparable to the C group, whereas R2 and R3 treatments provided negative outcomes. Based on the above-mentioned findings, rooibos can be considered a promising natural additive in the manufacturing of rabbit meat patties, up to the 0.5% incorporation level.

ACS Style

Marco Cullere; Giulia Tasoniero; Giulia Secci; Giuliana Parisi; Paula Smit; Louwrens Christiaan Hoffman; Antonella Dalle Zotte. Effect of the incorporation of a fermented rooibos (Aspalathus linearis) extract in the manufacturing of rabbit meat patties on their physical, chemical, and sensory quality during refrigerated storage. LWT 2019, 108, 31 -38.

AMA Style

Marco Cullere, Giulia Tasoniero, Giulia Secci, Giuliana Parisi, Paula Smit, Louwrens Christiaan Hoffman, Antonella Dalle Zotte. Effect of the incorporation of a fermented rooibos (Aspalathus linearis) extract in the manufacturing of rabbit meat patties on their physical, chemical, and sensory quality during refrigerated storage. LWT. 2019; 108 ():31-38.

Chicago/Turabian Style

Marco Cullere; Giulia Tasoniero; Giulia Secci; Giuliana Parisi; Paula Smit; Louwrens Christiaan Hoffman; Antonella Dalle Zotte. 2019. "Effect of the incorporation of a fermented rooibos (Aspalathus linearis) extract in the manufacturing of rabbit meat patties on their physical, chemical, and sensory quality during refrigerated storage." LWT 108, no. : 31-38.

Journal article
Published: 01 November 2018 in Meat Science
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Growth performances and meat quality of free-range or cage raised rabbits were compared in 36 male animals. Rabbits were raised in free-range areas (2000 cm2/head) or in open-air cages (800 cm2/head) from weaning to 99 days old. Daily weight gain and final live weight were higher (P < 0.05) for the rabbits raised in cages which presented a more favourable feed conversion ratio (P < 0.05) than in the free-range group. The average feed intake, liver and empty gastro-intestinal tract weights were higher (P < 0.05) in the free-range group, while the interscapular fat percentage was higher (P < 0.05) in the caged rabbits. Loins of free-range rabbits had higher amount of PUFA n-6 in neutral lipids (P < 0.05) whereas their polar lipids were richer in PUFA n-6 and n-3 than in those of the cage group. Muscular fat of free-raised rabbits was found to be less susceptible to be oxidized, having a higher antioxidant capacity than the caged group.

ACS Style

Rosa Loponte; Giulia Secci; Simone Mancini; Fulvia Bovera; Valentina Panettieri; Antonino Nizza; Carmelo Di Meo; Giovanni Piccolo; Giuliana Parisi. Effect of the housing system (free-range vs. open air cages) on growth performance, carcass and meat quality and antioxidant capacity of rabbits. Meat Science 2018, 145, 137 -143.

AMA Style

Rosa Loponte, Giulia Secci, Simone Mancini, Fulvia Bovera, Valentina Panettieri, Antonino Nizza, Carmelo Di Meo, Giovanni Piccolo, Giuliana Parisi. Effect of the housing system (free-range vs. open air cages) on growth performance, carcass and meat quality and antioxidant capacity of rabbits. Meat Science. 2018; 145 ():137-143.

Chicago/Turabian Style

Rosa Loponte; Giulia Secci; Simone Mancini; Fulvia Bovera; Valentina Panettieri; Antonino Nizza; Carmelo Di Meo; Giovanni Piccolo; Giuliana Parisi. 2018. "Effect of the housing system (free-range vs. open air cages) on growth performance, carcass and meat quality and antioxidant capacity of rabbits." Meat Science 145, no. : 137-143.

Comparative study
Published: 01 October 2018 in Food Research International
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A partial substitution (25 or 50%) of dietary protein with Tenebrio molitor (TM) and Hermetia illucens (HI) meals as protein sources in the diet of Barbary partridge (Alectoris barbara) has been tested in terms of raw and cooked meat quality. Twelve partridges per feeding group (control - SBM, HI25, HI50, TM25 and TM50) were slaughtered. The peeled carcasses of the HI25, HI50, TM25 and TM50 groups were heavier than those of the SBM group, both raw and cooked. The pH, color and shear force of the raw meat were not affected to any greater extent by the diet, whereas the presence of insect meal seemed to increase the yellowness index of the cooked meat. The proximate composition was unaffected by both the species and the level of insect meal, although the fatty acid profile was changed considerably. The HI and TM groups had significantly higher C18:1n-9 and lower C16:0 contents than SBM. Furthermore, Hermetia illucens, added as 50% of the dietary protein, induced a significant increase in C12:0 and C16:1n-7. As a result, the highest AI and TI were obtained for the HI50 diet (0.38 and 0.75, respectively), whereas the TM groups both had intermediate AI values (around 0.35) and the lowest TI (0.67). Finally, the cholesterol content of the birds was not affected by insect inclusion in the feeds.

ACS Style

Giulia Secci; Giuseppe Moniello; Laura Gasco; Fulvia Bovera; Giuliana Parisi. Barbary partridge meat quality as affected by Hermetia illucens and Tenebrio molitor larva meals in feeds. Food Research International 2018, 112, 291 -298.

AMA Style

Giulia Secci, Giuseppe Moniello, Laura Gasco, Fulvia Bovera, Giuliana Parisi. Barbary partridge meat quality as affected by Hermetia illucens and Tenebrio molitor larva meals in feeds. Food Research International. 2018; 112 ():291-298.

Chicago/Turabian Style

Giulia Secci; Giuseppe Moniello; Laura Gasco; Fulvia Bovera; Giuliana Parisi. 2018. "Barbary partridge meat quality as affected by Hermetia illucens and Tenebrio molitor larva meals in feeds." Food Research International 112, no. : 291-298.

Journal article
Published: 01 August 2018 in Aquaculture
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The growing economic interest in tench has led to the need for further information on the best slaughter methodologies for this species in order to respect animal welfare and preserve fillet quality. Sixty farmed tench (Tinca tinca) were randomly divided into three groups of killing: carbon monoxide (CO), electrical (ES) and percussive (PS) stunning. The behaviour of the fish, the onset of rigor mortis and the gill cortisol concentration were determined as stress indexes, while after rigor resolution, the quality of the fillets were followed over a period of 10 days of refrigerated storage (+2.5 °C) by determining physical and chemical properties of the fillets. The observations indicated that the fish did not seem to perceive CO negatively, and normal swimming activity was recorded. No external or internal damage was recorded for any of the killed fish. The evolution of the rigor mortis index indicated that CO reached full rigor at about 15 h post mortem, that is, an intermediate value was reached between ES (9 h) and PS (19 h). The fish stunned with CO showed significantly lower gill cortisol level than the ES and PS ones, that is, 0.408, 0.453 and 0.455 ng/mg protein, respectively. As far as the quality parameters are concerned, the slaughter method significantly affected pH, redness (a*) and yellowness (b*). No differences in pH were recorded for the killing procedures at the end of rigor resolution, whereas CO derived flesh presented the lowest pH from the second day till the end of the storage, when values of 6.44, 6.51, and 6.60 pH were found for CO, ES, and PS, respectively. The CO flesh presented the most stable redness index over the whole trial and the lowest b* value from the beginning. The drip loss values were unaffected by the killing method, but increased significantly with the storage time. Neither the slaughter method nor the storage negatively impacted on the fatty acid composition, which resulted to be equally rich in PUFA n3 and n6 (around 40 g/100 g total fatty acids). A numerical difference in the secondary lipid oxidation products emerged for the different killing groups at the end of the refrigerated storage. The CO flesh was the least oxidized, with the samples showing 1.33 mg MDA-equivalents/100 g muscle against 1.60 and 1.55 found for ES and PS, respectively.

ACS Style

Giulia Secci; Giuliana Parisi; Marco Meneguz; Valeria Iaconisi; Paolo Cornale; Elisabetta Macchi; Laura Gasco; Francesco Gai. Effects of a carbon monoxide stunning method on rigor mortis development, fillet quality and oxidative stability of tench (Tinca tinca). Aquaculture 2018, 493, 233 -239.

AMA Style

Giulia Secci, Giuliana Parisi, Marco Meneguz, Valeria Iaconisi, Paolo Cornale, Elisabetta Macchi, Laura Gasco, Francesco Gai. Effects of a carbon monoxide stunning method on rigor mortis development, fillet quality and oxidative stability of tench (Tinca tinca). Aquaculture. 2018; 493 ():233-239.

Chicago/Turabian Style

Giulia Secci; Giuliana Parisi; Marco Meneguz; Valeria Iaconisi; Paolo Cornale; Elisabetta Macchi; Laura Gasco; Francesco Gai. 2018. "Effects of a carbon monoxide stunning method on rigor mortis development, fillet quality and oxidative stability of tench (Tinca tinca)." Aquaculture 493, no. : 233-239.

Journal article
Published: 17 July 2018 in International Journal of Food Sciences and Nutrition
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Physical and chemical parameters of rainbow trout fillets were tested during 120 days of frozen storage and following cooking. The fillets were obtained from rainbow trout-fed diets where dietary fishmeal was substituted with Hermetia illucens meal at 0, 25 and 50% inclusion levels, corresponding to control (C), Hi25, and Hi50 diets. Variations in quality traits of fillets emerged after 30 days of frozen storage, however they remained almost unchanged for the other 90 days. Increasing levels of H. illucens did not affect pH, shear stress, colour and water holding capacity of fillets. Saturated fatty acids were highly present in Hi50 samples, the polyunsaturated and some monounsaturated ones were higher in C than Hi50, whereas Hi25 always assumed intermediate contents in raw and cooked samples. A medium substitution at the 25% seemed to be the most practical application of insect meal in order to not modify too much the fillets characteristics.

ACS Style

Giulia Secci; Simone Mancini; Valeria Iaconisi; Laura Gasco; Ana Basto; Giuliana Parisi. Can the inclusion of black soldier fly (Hermetia illucens) in diet affect the flesh quality/nutritional traits of rainbow trout (Oncorhynchus mykiss) after freezing and cooking? International Journal of Food Sciences and Nutrition 2018, 70, 161 -171.

AMA Style

Giulia Secci, Simone Mancini, Valeria Iaconisi, Laura Gasco, Ana Basto, Giuliana Parisi. Can the inclusion of black soldier fly (Hermetia illucens) in diet affect the flesh quality/nutritional traits of rainbow trout (Oncorhynchus mykiss) after freezing and cooking? International Journal of Food Sciences and Nutrition. 2018; 70 (2):161-171.

Chicago/Turabian Style

Giulia Secci; Simone Mancini; Valeria Iaconisi; Laura Gasco; Ana Basto; Giuliana Parisi. 2018. "Can the inclusion of black soldier fly (Hermetia illucens) in diet affect the flesh quality/nutritional traits of rainbow trout (Oncorhynchus mykiss) after freezing and cooking?" International Journal of Food Sciences and Nutrition 70, no. 2: 161-171.

Original article
Published: 25 June 2018 in International Journal of Food Science & Technology
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Four ‘clean label’ formulations for fish burgers made with mechanically separated fish meat were characterised in sensory, textural and chemical terms. The formulations differed in the ratios of European sea bass to rainbow trout (50:50 and 30:70) and the ratios of fish to potato flakes (dry matter ratio, DMR: 2.5:1 and 1.5:1). The sensory profile was mainly influenced by DMR. Recipes with the higher DMR were positively correlated with sandy, dry and crusty attributes, salty taste and overall flavour. Soft texture was perceived for recipes with the lower DMR, although no differences in texture were detected by a texturometer. Lowering DMR increased ash and water content and decreased protein content, as expected. The results indicated that 100 g of burger provided more essential fatty acids than the recommended daily intake, irrespective of formulation. In conclusion, multiple factor analysis indicated that the main changes detected and perceived were due to DMR.

ACS Style

Yara Husein; Giulia Secci; Caterina Dinnella; Giuliana Parisi; Renzo Fusi; Erminio Monteleone; Bruno Zanoni. Enhanced utilisation of nonmarketable fish: physical, nutritional and sensory properties of ‘clean label’ fish burgers. International Journal of Food Science & Technology 2018, 54, 593 -601.

AMA Style

Yara Husein, Giulia Secci, Caterina Dinnella, Giuliana Parisi, Renzo Fusi, Erminio Monteleone, Bruno Zanoni. Enhanced utilisation of nonmarketable fish: physical, nutritional and sensory properties of ‘clean label’ fish burgers. International Journal of Food Science & Technology. 2018; 54 (3):593-601.

Chicago/Turabian Style

Yara Husein; Giulia Secci; Caterina Dinnella; Giuliana Parisi; Renzo Fusi; Erminio Monteleone; Bruno Zanoni. 2018. "Enhanced utilisation of nonmarketable fish: physical, nutritional and sensory properties of ‘clean label’ fish burgers." International Journal of Food Science & Technology 54, no. 3: 593-601.

Short communication
Published: 23 January 2018 in Italian Journal of Animal Science
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The aim of this study was to evaluate the effect of dietary Zingiber officinale Roscoe (ginger) powder on rabbit productive performances, meat quality and shelf-life of raw and cooked meat. Ninety hybrid rabbits of 60 days old were fed three different diets: basal diet (control, C), basal diet supplemented by 4 g of ginger powder on 100 g of feed (G4) and basal diet supplemented by 8 g of ginger powder on 100 g of feed (G8) (3.6 and 7.2 g/100 g of dry matter for G4 and G8, respectively). Live weight, average daily gain and feed intake were recorded. Ten rabbits of each group were slaughtered at 90 days of age and meat quality was assessed during seven days of storage at 4 °C. Live performance and slaughter traits did not show any significant differences. Dietary ginger powder induced modification in pH of raw samples and in colour indexes of both raw and cooked meat. Lipid oxidation of raw samples was delayed in time by ginger feed addition even if no modification was highlighted in antioxidant capacity. Ginger powder could be a potential supplementation in diet of rabbits for increasing meat shelf-life.

ACS Style

Simone Mancini; Giulia Secci; Giovanna Preziuso; Giuliana Parisi; Gisella Paci. Ginger (Zingiber officinale Roscoe) powder as dietary supplementation in rabbit: life performances, carcass characteristics and meat quality. Italian Journal of Animal Science 2018, 17, 867 -872.

AMA Style

Simone Mancini, Giulia Secci, Giovanna Preziuso, Giuliana Parisi, Gisella Paci. Ginger (Zingiber officinale Roscoe) powder as dietary supplementation in rabbit: life performances, carcass characteristics and meat quality. Italian Journal of Animal Science. 2018; 17 (4):867-872.

Chicago/Turabian Style

Simone Mancini; Giulia Secci; Giovanna Preziuso; Giuliana Parisi; Gisella Paci. 2018. "Ginger (Zingiber officinale Roscoe) powder as dietary supplementation in rabbit: life performances, carcass characteristics and meat quality." Italian Journal of Animal Science 17, no. 4: 867-872.

Journal article
Published: 01 January 2018 in Animal
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Soya bean is the main protein source in poultry feed but rising prices make an alternative protein source necessary. Insects, such as the black soldier fly (Hermetia illucens), may be an attractive solution for hens, although little information is available on their effect on egg quality. The present study aims to fill this gap by testing the effect of 100% replacement of soya bean with H. illucens larva meal in the diet of Lohmann Brown Classic laying hens for 21 weeks. At the end of the trial, the eggs were characterized for parameters such as weight, colour, proximate composition of albumen and yolk, and content of carotenoids, tocopherols and cholesterol. The fatty acid profile of yolks was also determined. Hens fed the insect-based diet produced eggs (HIM group) with a higher proportion of yolk than the group fed the soya bean-based diet (SBM group). HIM was associated with redder yolks (red index 5.63 v. 1.36) than SBM. HIM yolks were richer in γ-tocopherol (4.0 against 2.4 mg/kg), lutein (8.6 against 4.9 mg/kg), β-carotene (0.33 against 0.19 mg/kg) and total carotenoids (15 against 10.5 mg/kg) than SBM yolks. The fatty acid composition of HIM yolks was almost identical to that of SBM yolks. Finally, HIM yolks contained 11% less cholesterol than SBM yolks. These results suggest that H. illucens larva meal is a suitable total substitute for soya bean meal in the diet of Lohmann Brown Classic laying hens. A sustainable alternative to the plant protein source therefore seems feasible.

ACS Style

G. Secci; F. Bovera; S. Nizza; N. Baronti; L. Gasco; G. Conte; A. Serra; A. Bonelli; G. Parisi. Quality of eggs from Lohmann Brown Classic laying hens fed black soldier fly meal as substitute for soya bean. Animal 2018, 12, 2191 -2197.

AMA Style

G. Secci, F. Bovera, S. Nizza, N. Baronti, L. Gasco, G. Conte, A. Serra, A. Bonelli, G. Parisi. Quality of eggs from Lohmann Brown Classic laying hens fed black soldier fly meal as substitute for soya bean. Animal. 2018; 12 (10):2191-2197.

Chicago/Turabian Style

G. Secci; F. Bovera; S. Nizza; N. Baronti; L. Gasco; G. Conte; A. Serra; A. Bonelli; G. Parisi. 2018. "Quality of eggs from Lohmann Brown Classic laying hens fed black soldier fly meal as substitute for soya bean." Animal 12, no. 10: 2191-2197.

Journal article
Published: 01 October 2017 in LWT - Food Science and Technology
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Monica Borgogno; Yara Husein; Giulia Secci; Stefano Masi; Giuliana Parisi. Technological and nutritional advantages of mechanical separation process applied to three European aquacultured species. LWT - Food Science and Technology 2017, 84, 298 -305.

AMA Style

Monica Borgogno, Yara Husein, Giulia Secci, Stefano Masi, Giuliana Parisi. Technological and nutritional advantages of mechanical separation process applied to three European aquacultured species. LWT - Food Science and Technology. 2017; 84 ():298-305.

Chicago/Turabian Style

Monica Borgogno; Yara Husein; Giulia Secci; Stefano Masi; Giuliana Parisi. 2017. "Technological and nutritional advantages of mechanical separation process applied to three European aquacultured species." LWT - Food Science and Technology 84, no. : 298-305.

Journal article
Published: 01 February 2017 in Innovative Food Science & Emerging Technologies
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Mechanically separated meat (MSM) is the product obtained by removing meat from bones by pressure application. Whole fillets and fish burgers from minced muscle and from mechanical separation of Atlantic horse mackerel (Trachurus trachurus) were evaluated immediately after processing (T0) and after 90 days of storage at − 20 °C for parameters related to quality loss. Firstly, mechanical separation inhibited water losses (2.67% against 4.57 and 5.57% in whole fillets and burgers from minced muscle, respectively), but the colour of MSM was duller and redder than the samples from other groups. Horse mackerel contained low fat (< 1 g/100 g muscle), and high PUFAω3 content (around 57 g/100 g total fatty acids), especially EPA and DHA (around 52 g/100 g) regardless the treatment. However, the species was susceptible to oxidation, as revealed by the high TBARS content at T0 (> 8 mg MDA-eq/100 g muscle). Nevertheless, Atlantic horse mackerel showed a high antioxidant capacity (ABTS, 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid, DPPH, 2,2-diphenyl-1-picrylhydrazyl, and FRAP, ferric-reducing ability) at T0 which may protect muscle against oxidative damages both during processing treatment and storage. Industrial relevance The mechanical separation process described in the article has been largely utilized for terrestrial animal products. However, it is seldom adopted by fish industry, especially for recovering discard fish species. Horse mackerel is an underutilized species, normally transformed into animal feed despite its high levels of omega-3 polyunsaturated fatty acids. Therefore this study was conducted in order to determine the effect of a mechanical separation technique on the physicochemical properties of horse mackerel. Our study showed that, although this species is susceptible to oxidative changes, mechanically separate meat can be a high-quality ingredient in burgers, nuggets, sticks, or even sauces which may represent a way for the valorisation of discard species

ACS Style

Giulia Secci; Monica Borgogno; Simone Mancini; Gisella Paci; Giuliana Parisi. Mechanical separation process for the value enhancement of Atlantic horse mackerel (Trachurus trachurus), a discard fish. Innovative Food Science & Emerging Technologies 2017, 39, 13 -18.

AMA Style

Giulia Secci, Monica Borgogno, Simone Mancini, Gisella Paci, Giuliana Parisi. Mechanical separation process for the value enhancement of Atlantic horse mackerel (Trachurus trachurus), a discard fish. Innovative Food Science & Emerging Technologies. 2017; 39 ():13-18.

Chicago/Turabian Style

Giulia Secci; Monica Borgogno; Simone Mancini; Gisella Paci; Giuliana Parisi. 2017. "Mechanical separation process for the value enhancement of Atlantic horse mackerel (Trachurus trachurus), a discard fish." Innovative Food Science & Emerging Technologies 39, no. : 13-18.