B. Chiofalo

Meat quality of buffalo young bulls fed faba bean as protein source

Sixteen Italian Mediterranean Buffalo young bulls were divided into two groups fed isoprotein and isoenergy diets and only differing for protein source of concentrate: faba bean (FB) vs soybean (SB). Animals were slaughtered at 350 kg BW. Meat from FB group showed significantly lower fat, protein, cholesterol and saturated fatty acids than SB group. Significant differences were also found between the three muscles analysed [Longissimus thoracis (LT), Semitendinosus (ST) and Iliopsoas plus Psoas minor (IP)]. ST showed the most favourable fatty acids profile: lower SFA, higher PUFA, MUFA, ω-3, ω-6, CLA and, consequently, lower values for both atherogenic and thrombogenic indexes. Results showed that faba bean can be used as a protein source alternative to soybean in the diet of young buffalo bulls for the production of high quality meat.

Effect of lairage duration on some blood constituents and beef quality in bulls after long journey

Abstract With the aim to contribute to the determination of an adequate resting time for cattle after long transportation, the effects of different lairage times on some haematic parameters and meat quality of bulls subjected to long commercial journeys were investigated. Thirty-nine Limousine bulls supplied by one farm located near to Saragoza (Spain) were examined after 5 consignments at the final destination, following a journey of 2,550 km to the “San Giorgio” abattoir (Palermo, Italy). Transport time was of 53.6±10.9h; lairage duration for bulls of the 1st, 3rd and 5th consignments was of 31h on average (“Short Lairage” group), whereas, for those of the 2nd and 4th consignments, was of 59 and 57h, respectively (“Long Lairage” group). As regards the blood cell counts, data showed a significant effect (P>0.001) of the lairage duration on leukocyte and platelet counts. No significant effect was observed for erythrocyte count, haemoglobin and hematocrit in relation to the lairage duration, although the repeated measure analysis of variance showed that, irrespective of lairage duration, the hematocrit increased significantly between unloading and slaughter. Haematological parameters showed a significant (P>0.05) effect of the lairage time only on CK and Cortisol. CK enzyme showed an increase in the “Short Lairage” group (33.2% vs. 14.3%) whereas, Cortisol showed a decrease in the “Long Lairage” group (36.3% vs. 3.8%). The different lairage duration did not significantly (P>0.05) affect the incidence of slight and severe carcass bruises. As regards meat quality, lairage duration significantly influenced the pHu which was higher (P>0.01) in the muscle of the “Long Lairage” group, the luminosity at 24h post mortem which was significantly higher (P<0.05) in animals of the “Short Lairage” group, and the red and yellow indices which were higher in the “Long Lairage” group. The “Short Lairage” group showed a lower (P>0.01) value of cooking loss and higher (P<0.01) value of tenderness. Data show that pre-slaughter lairage duration after a long transport may influence the blood parameters as well as meat quality. On the whole, the increase in lairage duration over 36h does not determine any benefit for the animal’s well-being whereas it can cause a reduction in beef quality. For very long transports, it would be better to have an adequate organisation of the facilities in order to diminish the pre-slaughter lairage duration.

Fresh forage in dairy ass’s ration: effect on milk fatty acid composition and flavours

Riassunto Il foraggio fresco nella razione dell’asina in lattazione: effetto sulla composizione in acidi grassi e aromi del latte. Lo studio degli effetti della base foraggiera su alcuni aspetti qualitativi del latte è stato condotto su 8 asine in lattazione, di razza Martina Franca, divise in due gruppi: CTR (fieno+mangime) e TRT (erba+mangime). La prova ha avuto una durata di 63 d. Sugli alimenti e sul latte sono stati determinati gli acidi grassi, mediante GC, e i flavours, mediante SPME-GC/MS. Nel latte le maggiori differenze sono state riscontrate: per i PUFA (CTR = 21,56% vs. TRT = 30,51%; P=0,001), in particolare per i PUFA-w3 (CTR = 9,31% vs. TRT = 18,28%; P<0,001) imputabili ai livelli di acido linolenico, raddoppiati per il gruppo TRT (16,33%) rispetto al CTR (8,43%); per gli indici Aterogenico (CTR = 1,11 vs. TRT = 0,80; P=0,010) e Trombogenico (CTR = 0,68 vs. TRT = 0,32; P=0,001) e per i terpeni (CTR = 0,17% vs. TRT = 0,69%; P=0,002) responsabili del caratteristico flavour di erba verde del latte.

Comparison of major lipid components in human and donkey milk: new perspectives for a hypoallergenic diet in humans

Recently, donkey milk has been indicated as a nutraceutical food thanks to some bioactive compounds interesting in the human diet; these substances are the lipids, which are characterized by the ability in conditioning indirectly or directly the intestinal environment and immunity, taking part in the prevention and treatment of some pathologies. With the aim to compare some nutritional properties of human and donkey milk, the triacylglycerol (TAG) composition and the positional isomers of donkey milk samples were analyzed by HPLC-APCI-MS on reversed phase and silver ion columns. The technique allowed the identification of 72 TAGs in the samples analyzed. Similarities and differences among the TAGs fraction of human and donkey milk can be easily determined by HPLC analysis of the lipid fraction. Donkey milk presents TAGs with partition number (PN) values starting from 30 up to 50. In human milk, the short-chain fatty acids (FAs) are not well-represented and the PN values range between 36 and 52. Other significant differences are among TAGs containing polyunsaturated fatty acids (PUFA). In fact, donkey milk presents a larger number and amount of ω3 and ω6 FAs than human milk, which contains only significant amount of ω6 FA (linoleic). Both donkey and human milk present the saturated FA preferably on the sn-2 position. Data testify a certain degree of similarity of these products in relation to their digestibility and confirm the increasing interest toward donkey milk as an alternative food for hypoallergenic diet in humans.

Effects of different nutritional levels on Nero Siciliano pig performance

Riassunto Influenza del livello nutritivo della dieta sulle performance del suino Nero Siciliano. In due recinti collettivi da 1400 m2 ciascuno sono stati allevati in plein air 20 suini Neri Siciliani, suddivisi in due gruppi di 10 soggetti ciascuno, omogenei per sesso (6 maschi castrati e 4 femmine), età (8 mesi) e peso vivo (42±2 kg). Un gruppo riceveva mangime ad libitum (Libitum), l’altro razionato in base al 3% del peso vivo (Restricted). Dopo 95 giorni di allevamento gli animali sono stati macellati. Il peso vivo alla macellazione (93,26 vs. 82,97 kg; P<0,01) come gli IPMG (539,6 vs. 430,6 g/d; P<0,05) sono risultati più elevati nel gruppo “Libitum”, ma ciò ha comportato un peggioramento degli ICA (5,4 vs. 3,9; P<0,001). Il gruppo “Restricted” ha fornito una percentuale maggiore di carne magra (42,25 vs. 39,66%; P<0,05), di tagli carnosi (52,21 vs. 46,55%; P<0,001) e minore di quelli adiposi (37,42 vs. 42,38%; P<0,001).

Transfer of fatty acids from blood to milk in dairy asses: effect of different fibre sources

Abstract Scientific references on ass’s milk composition has been rare for a long time. An important gap regards the donkey nutrition which is one of the main sources of variations in equid’s milk production. Donkeys as well as horses, being monogastric herbivorous animals, have specific mechanisms for regulating milk secretion, since nutrients absorption in equids precedes the ceco-colic fermentation. In this direction, few data to establish relationship between endproducts of digestion and milk secretion in dairy asses are reported. As a part of a larger study on the effects of the administration of different fibre sources on productive and nutritional response of dairy asses, this study focussed the attention on the transfer of fatty acids from blood to milk in dairy asses following the substitution of the wheat bran with dehydrated beet pulp in concentrates. In an organic farming system, sixteen pluriparous Martina Franca asses, homogeneous for body weight (260 ± 40 kg) and day of lactation (125 ± 48 d), were divided into two groups, fed twice a day a diet made of meadow hay (8 kg) and two isoenergetic and isonitrogenous concentrate (2.5 kg), including either wheat bran (20% - group A) or dehydrated beet pulp (20% - group B). Dry matter consumption, about 3.2% of body weight, was on average characterised by 10% of crude protein and 8.5 MJ DE/kg. The trial lasted 84 days; every 21 days, feeds, individual blood and milk samples were sampled and analysed by GC-FID, to determine the fatty acid composition; each fatty acid was expressed as a percentage of the total fatty acids identified. Data were subjected to ANOVA to evaluate differences for the acidic profile in the blood and in the milk of each group (group B vs. group A); the relation between the fatty acid content of blood and milk was estimated through correlation analysis. With regard to the essential fatty acid percentages in the feedstuff (B: dehydrated beet pulp vs. A: wheat bran), significant differences were observed for the linolenic (B: 0.58% vs. A: 0.34%; P = 0.041) and linoleic (B: 14.77% vs. A: 11.53%; P = 0.018) acids. No differences between groups were observed for blood linolenic and linoleic percentages, which were similar for the amount (group B = 2.72% vs. group A = 2.82%). Similar values were measured for the milk linolenic acid (group B = 8.45% vs. group A = 8.78%), whereas a significant decrease was observed for the linoleic acid (group B = 10.79% vs. group A = 12.57%; P = 0.0007). Correlation analysis found a positive relationship between fatty acids in blood and in milk for most of the fatty acids. In particular, a strong correlation of the linolenic acid (0.60; P≤0.001), sum of the n3 series PUFA (0.66; P≤0.001) and a weak correlation of the linoleic (0.31; P≤0.05) and the arachidonic (0.30; P≤0.05) acids were observed between the plasma and milk. The results showed a more efficient transfer of the n3 series PUFAs than that of the n6 series PUFAs from blood to milk; this could probably be related to the other destinations of the plasmatic n6 series PUFAs during the metabolic cycle (constituents of adipose tissue, of tryglicerides as well as of membranes phospholipids). From a dietetic point of view, this transfer enhanced the nutritional characteristics of the milk.

Nero Siciliano pig: effect of the diet on meat quality

Abstract In the context of a typical breeding system for the autochthonous pig races, the effects of the traditional diet (grain cereals, legumes and agro-industrial by-product) and of a commercial diet (pellets) on the meat quality of Nero Siciliano pig were studied. Thirty animals, 16 castrated males and 14 females, were divided into two groups of 15 each one homogeneous for live weight (32.47±1.74 kg), sex (8 males and 7 females) and age (2 months), called “Traditional” (TRA) and “Experimental” (EXPE). Pigs of “TRA” group were fed with barleycorn (2 kg/head/day) and citrus pulp (1 kg/head/day) whereas, those of “EXPE” group received 1.3 kg/head/day of a pelletted complete feed (Dry Matter: 87.5%, on a DM basis: 18.29% Crude Protein, 3.43% Ether Extract, 6.06% Crude Fiber, 7.43% Ash) formulated to be isoenergetic and isonitrogenous with the Traditional diet. The trial lasted 93 days, preceded by a 15-day adaptation period. After the slaughter (FLW: EXPE 67.4kg vs. TRA 61.69 kg; P>0.05 and FCR: EXPE 3.71 kg/kg vs. TRA 6.65 kg/kg; P<0.001), chemical and fatty acid composition of the Longissimus lumborum muscle were determined as well as the acidic composition of the lard removed by the backfat. On the basis of the fatty acid profile, the quality indices were calculated. The oxidative stability (TBARs) of the intramuscular lipid was determined at 1, 3, 5 days after slaughtering. Data were subjected to ANOVA. Protein (EXPE 23.01 g/100g vs. TRA 23.17 g/100g) and lipid (EXPE 3.12 g/100g vs. TRA 2.69 g/100g) content of the muscle was unaffected by the diet whereas, moisture (EXPE 72.52 g/100g vs. TRA 73.072 g/100g) and ash (EXPE 1.01 g/100g vs. TRA 1.08 g/100g) levels showed significant (P<0.05) differences. As regards fatty acid composition of the meat, significant differences were observed for the total SFAs (EXPE 41.42% vs. TRA 38.95%, P<0.01) and PUFAs (EXPE 9.05% vs. TRA 12.11%, P<0.05) in particular for the n3 series (EXPE 0.79% vs. TRA 1.40%, P<0.05) and for the n6 series PUFAs (EXPE 8.11% vs. TRA 10.49%, P<0.05). Fatty acid composition of the lard showed significant (P<0.05) differences for MUFAs (EXPE 47.63% vs. TRA 49.11%) and PUFAs (EXPE 11.38% vs. TRA 10.01%); in particular significant differences for the n3 series (EXPE 0.77% vs. TRA 0.94%, P<0.05) and for the n6 series PUFAs (EXPE 10.62% vs. TRA 9.08%, P<0.01) were reported. The different distribution of the fatty acid classes in the meat and in the lard could be due to: i) the different acidic composition of the feeds (pellet vs. barleycorn + citrus pulp), ii) the different destinations of the plasmatic fatty acids during their metabolic cycle (constituents of adipose tissue, of tryglicerides, of membranes phospholipids). The quality indices have shown significant (P<0.001) differences only in the Longissimus lumborum muscle, with the highest values for the Atherogenic (EXPE 0.49% vs. TRA 0.42%,) and for the Thrombogenic indices (EXPE 1.11% vs. TRA 0.91%) in the EXPE group. No significant difference was observed for the oxidative stability of the muscle during the storage. Data show the importance to study specific diets for Nero Siciliano pig in relation to the destination of meat.

4.04 – Sampling Techniques for the Determination of Volatile Components in Food of Animal Origin

Authors describe the major volatile compounds in meat, pork, fish, and derivatives; they discuss the contribution of lipids and proteins, and the effects of Maillard reaction and of cooking and dry-curing process in the presence of flavor and off-flavor in the food of animal origin. In order to determine volatile components and to evaluate the freshness and presence of contaminants in the food of animal origin (FAO), the authors explore the vapor distillation techniques, the simultaneous distillation extraction (SDE), and other distillation methods; they study the optimization steps as well as the results of the application of static (SHS) and dynamic (DHS) headspace and the solid-phase microextraction (SPME); finally, they report some technological innovations (type of fiber coating, direct extraction device (DED), nitrogen purge and steam distillation (NPSD)) in this field. In particular, the authors list some applications of distillation and headspace techniques for determination of volatile components in meat and fish products to underline the scientific interest in this field, and to indicate that the implementation of successful methods is of high competitive value for the food safety. In conclusion they compare the performance of different techniques to evaluate the limits and potential of each, and the precision and accuracy of different instrumentations for the determination of volatile components in food of animal origin.

Milk composition of “Nero Siciliano” sow. Preliminary results

Abstract Quantitative and qualitative milk production is the basis for determining the nutritional requirements of lactating sow; indeed, the gross nutrient composition of sow’s milk is frequently used as a suitable starting point when formulating milk-replacer diets for piglets. Data about the sow’s milk can be found from the literature but, in authors knowledge, no data on milk composition of Nero Siciliano sow exist. This study reports the preliminary results concerning some physical and chemical characteristics of the milk of this autochthonous Sicilian pig race during the lactation. The research was carried out on 10 “Nero Siciliano” sows, 4 primiparous (age: 9-12 months) and 6 pluriparous (age: 2-5 years), stabled in single boxes and fed with a concentrate. From the 10th day after farrowing to the weaning (day 58th), every week, in the morning, the sows were injected with 5 IU oxytocin (i.m.) and hand-milked; all functional mammary glands were milked. Piglets were removed and isolated from the dams for at least 30 min before each milking. Individual milk samples were analysed to determine: pH value, protein (Kjeldhal methods, N x 6.38), fat (Gerber method) and lactose (HPLC method) content; the energy content, expressed in kJ?kg-1 of milk, was calculated using the coefficients reported by Perrin (1958). Data were collected in relation to the stage of lactation in three periods called: “First” (day 7 to 22), “Medium” (day 23 to 38) and “Final” (day 39 to 58) and subjected to ANCO-VA considering as main variable the stage of lactation and as covariate the age (proc. GLM; SAS, 2001). As regards the pH of the milk, no significant differences were observed during the lactation (“First”: 7.14; “Medium”: 7.07; “Final”: 7.27); the mean values were slightly higher than those observed by Others in hybrid pigs. Fat percentages showed significant differences between the “First” and the “Medium” (P<0.001) and the “First” and the “Final” (P=0.012) periods of the lactation, with the highest value at the “First” period (8.68%) followed by a decrease as lactation progressed (“Medium”: 6.34%; “Final”: 7.09%). As regards protein percentages was similar to that of fat, but no significant differences were observed among the three periods of lactation (“First”: 5.48%; “Medium”: 4.72%; “Final”: 5.94%). The mean values of fat and protein percentages as well as their trends are in accordance to those observed by other Authors on white pig races. Lactose, the major carbohydrate in sow’s milk, has shown a linear increase during the whole lactation with the lowest value in the milk of the “First” (4.40%) period and reaching significant differences (P=0.008) at the “Final” period with the highest percentage (6.22%). These results are not in accordance to those reported in literature. The energy content (kJ?kg-1) showed a trend (“First”: 5161; “Medium”: 4525; “Final”: 4864) similar to that observed for fat percentage with significant differences between the “First” and the “Medium” (P=0.005) and the “Medium” and the “Final” (P=0.029) periods. The knowledge of the milk composition of Nero Siciliano sow, characterised by low prolificacy (7±3 piglets), represents a critical point for a better estimation of the requirements of lactating sows as well as of piglets.

Seasonal Variations of Free Fatty Acids in Plasma of 'Nero Siciliano' Pigs Living in Extensive Conditions

B. Chiofalo*, L. Liotta, A. Zumbo and L. Chiofalo Department of Morphology, Biochemistry, Physiology and Animal Production, Section of Animal Production, Faculty of Veterinary Medicine, University of Messina, Polo Universitario Annunziata, Sicily, Italy *Correspondence: Dipartimento MO.BI.FI.P.A. Sez. Zootecnica e Nutrizione animale, Facolta di Medicina Veterinaria, Polo Universitario Annunziata, 98168 Messina, Italy E-mail: biagina.chiofalo@unime.it