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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.
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.
Sara Baldassano; Giulia Accardi; Anna Aiello; Silvio Buscemi; Giuseppe Di Miceli; Damiano Galimberti; Giuseppina Candore; Paolo Ruisi; Calogero Caruso; Sonya Vasto. Fibres as functional foods and the effects on gut hormones: The example of β-glucans in a single arm pilot study. Journal of Functional Foods 2018, 47, 264 -269.
AMA StyleSara Baldassano, Giulia Accardi, Anna Aiello, Silvio Buscemi, Giuseppe Di Miceli, Damiano Galimberti, Giuseppina Candore, Paolo Ruisi, Calogero Caruso, Sonya Vasto. Fibres as functional foods and the effects on gut hormones: The example of β-glucans in a single arm pilot study. Journal of Functional Foods. 2018; 47 ():264-269.
Chicago/Turabian StyleSara Baldassano; Giulia Accardi; Anna Aiello; Silvio Buscemi; Giuseppe Di Miceli; Damiano Galimberti; Giuseppina Candore; Paolo Ruisi; Calogero Caruso; Sonya Vasto. 2018. "Fibres as functional foods and the effects on gut hormones: The example of β-glucans in a single arm pilot study." Journal of Functional Foods 47, no. : 264-269.
Effectiveness in improving serum antioxidant status of two functional pastas was evaluated by the novel Antioxidant/Oxidant Balance (AOB) parameter, calculated as Antioxidant Capacity (AC)/Peroxide Level ratio, assessed here for the first time. In particular, Bran Oleoresin (BO) and Bran Water (BW) pastas, enriched respectively with either lipophilic (tocochromanols, carotenoids) or hydrophilic/phenolic antioxidants extracted from durum wheat bran, were studied. Notably, BO pasta was able to improve significantly (+65%) serum AOB during four hours after intake similarly to Lisosan G, a wheat antioxidant-rich dietary supplement. Contrarily, BW pasta had oxidative effect on serum so as conventional pasta and glucose, thus suggesting greater effectiveness of lipophilic than hydrophilic/phenolic antioxidants under our experimental conditions. Interestingly, no clear differences between the two pastas were observed, when AC measurements of either serum after pasta intake or pasta extracts by in vitro assays were considered, thus strengthening effectiveness and reliability of AOB approach.
Maura N. Laus; Mario Soccio; Michela Alfarano; Antonella Pasqualone; Marcello S. Lenucci; Giuseppe Di Miceli; Donato Pastore. Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach. Food Chemistry 2017, 221, 278 -288.
AMA StyleMaura N. Laus, Mario Soccio, Michela Alfarano, Antonella Pasqualone, Marcello S. Lenucci, Giuseppe Di Miceli, Donato Pastore. Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach. Food Chemistry. 2017; 221 ():278-288.
Chicago/Turabian StyleMaura N. Laus; Mario Soccio; Michela Alfarano; Antonella Pasqualone; Marcello S. Lenucci; Giuseppe Di Miceli; Donato Pastore. 2017. "Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach." Food Chemistry 221, no. : 278-288.