C. Corino

Effects of feeding calcium salts of long chain fatty acids on milk yield, milk composition and plasma parameters of lactating goats

Abstract Thirty-two goats were fed concentrates, one containing 6% calcium salts of fatty acids. Rations contained equal quantities of Ca and N. Fatty acid calcium salts significantly increased milk fat (from 3.4 ± 0.1 to 3.7 ± 0.2%), but the percentage of short and medium chain fatty acids (C4 to C14) in milk fat decreased (from 37.5 ± 1.0 to 32.2 ± 0.6%). The group fed fatty acid calcium salts had increases in plasma cholesterol (3.5 ± 0.2 vs. 4.3 ± 0.2 mmol/1), phospholipids (2.5 ± 0.1 vs. 2.9 ± 0.1 mmol/1) and gamma-glutamyltranspeptidase (28.9 ± 1.5 vs. 33.5 ± 2.3 U/1).

Influence of low-glucosinolate rapeseed meal on performance and thyroid hormone status of heavy pigs

One hundred and sixty pigs (80 barrows and 80 gilts) with an initial liveweight (LW) of 23 kg, were used to evaluate the effects of graded amounts of low glucosinolate rapeseed meal (LG-RSM) on performance and thyroid hormone status of heavy pigs (liveweight at slaughter 144 kg). The pigs were fed ad libitum on pelleted diets containing 0, 5, 10 or 15% LG-RSM (var. Darmor), as partial or total replacement for soya-bean meal. Growth rates (697, 660, 668 and 684 g day−1), feed conversion ratios (3.41, 3.44, 3.44 and 3.54) and carcass quality were similar for all groups. Liver weights (11.3, 11.6, 13.5 and 13.1 g kg−1 LW) and thyroid weights (71.3, 92.1, 83.9 and 100.1 mg kg−1 LW) were significantly greater in those animals receiving larger amounts of LG-RSM while serum thyroxine was lower (3.73 vs. 2.63 μg dl−1 for 0 vs. 15% LG-RSM). The results indicate that low-glucosinolate rapeseed meal can be included in heavy pig diets with no deleterious effects on growth or carcass characteristics.

Plant extracts in heavy pig feeding: effects on quality of meat and Cremona salami

The influence of dietary plant extracts (PE) from Lippia spp. titrated in verbascoside (0 and 5 mg/kg feed) during the last period of heavy fattening pig on fresh meat and on Cremona (Protected Geographical Indication) salami quality were evaluated. Meat quality was measured as thiobarbituric acid reactive substances (TBARS), chemical composition, drip and cooking loss and quality of Cremona salami was assessed as chemical composition, TBARS, cholesterol content, fatty acid composition and sensory analysis. No differences were found for proximate composition either in raw meat or in salami. A lower oxidative (P < 0.05) susceptibility was found in the Biceps femoris muscle of the PE group. Sensory analysis of salami showed that dietary integration did not affect the characteristics of the Protected Geographical Indication product excepting for the colour that resulted more intensely in the PE group. PE significantly lowered the saturated fatty acid content and increased the monounsaturated fatty acids of salami. These results need to be confirmed in further studies.

Effect of ageing time in vacuum package on veal longissimus dorsi and biceps femoris physical and sensory traits

Study evaluated the effects of vacuum ageing (2, 4, 6, 8, 10, 12, 16 days) on veal loin (longissimus dorsi; LD) and silverside (biceps femoris; BF) physical and sensory characteristics. Ageing did not affect cooking loss, increased LD pH and L*, a* and b* in both muscles. Shear force (SF) decreased until day 6 in LD and day 10 in BF. Aroma, flavor and taste were not affected, while texture traits were improved. SF was negative correlated with tenderness and juiciness and positive correlated with BF fibrousness and stringy sensation. Ageing improved texture properties without altering other sensory traits.

A sensory study on loin quality from pigs slaughtered at 120 or 160 kg liveweight

Abstract Effects of different slaughter weights (160 vs. 120 kg) on chemical, physical and sensory characteristics of pig loin were investigated. Physical and chemical traits were similar for the two typologies of weight, whereas lower values of moisture (P<0.01) and higher fat content (P<0.05) were found in heavy pork loin; furthermore increased slaughter weight resulted in redder, more yellow and intensive colour (P<0.05). A selected and trained panel carried out difference from control test showing that heavy pig loin scored higher for appearance and taste parameters (P<0.05), but lower for tenderness (P<0.05). Heavy pig loin was redder, more marbling, wetter, sweeter, and saltier and had higher metallic flavour and lower tenderness.