L. Pianaccioli

Performance of cinta senese pigs and their crosses with large white 2. physical, chemical and technological traits of tuscan dry-cured ham

Technological, chemical and physical traits of cured ham from Cinta Senese and Large White pigs, and their crosses were investigated. Hams were obtained from 29 Cinta Senese (CS), 29 Large White×Cinta Senese (LW×CS) and 12 Large White (LW) pigs, fed a commercial mixture. Sensory and chemical-physical analysis was performed on a sample-slice and on muscles (Biceps femoris - BF; Semimembranosus - SM; Semitendinosus - ST) and subcutaneous fat. CS showed the highest trimming loss and the lowest salting loss. Hams of CS pigs scored higher for fatness than those of LW pigs, LW×CS showing intermediate values. On sample-slice, CS exhibited higher firmness, redness and marbling of lean, and greater fat extension than LW, with crosses having intermediate scores. Muscle moisture was lowest in CS, while both SM and BF from LW had the highest percentage of protein and the lowest of ash. CS showed higher intramuscular fat content than LW×CS and LW. Shear force of BF was higher in CS than in LW×CS and LW. With respect to LW, CS had lower values of L(∗) in muscles, and higher values of a(∗) in subcutaneous fat. Subcutaneous fat of CS contained less SFA and more MUFA than LW×CS and LW.

Total apparent digestibility and nitrogen balance in Cinta Senese pigs: utilization of field bean (Vicia faba l.)

Abstract This work aimed to study the digestive capacity and the nitrogen balance in Cinta Senese pigs in comparison with Large White pigs, employing field bean and soybean as protein sources. Twelve 5-month old barrows, 6 Cinta Senese (CS) and 6 Large White (LW), were submitted to trials in metabolism cage to determine apparent digestibility and nitrogen balance of diets containing soybean meal (S diet) or field bean (F diet), 10% and 20% respectively, as the protein source. CS showed lower digestibility coefficients for all the nutritive fractions than LW pigs (DM: 85.33% vs. 82.87%; CP: 86.38% vs. 84.17%; ADF 51.35% vs. 43.31%). Nitrogen retention, also, was less favorable in CS pigs, which showed a 20% higher excretion (fecal + urinary) value of total N ingested (59.88% vs. 48.60%). Differences between the diets were limited. Field beans, containing only 0.25% of tannin as used here, appear a valuable protein source in pig nutrition, even in local breeds such as CS.

Characteristics of cured lard of Cinta Senese pig fed acorn and chestnut

Riassunto Caratteristiche del lardo stagionato di suini Cinta Senese alimentati con ghianda e castagna. Sono stati utilizzati 30 campioni di lardo stagionato provenienti da altrettanti suini di razza Cinta Senese di cui 10 allevati in recinto all’aperto ed alimentati con miscela commerciale, 10 in bosco di castagna, 10 in bosco di ghianda. I soggetti alimentati a ghianda, rispetto a quelli alimentati a castagna e miscela, hanno fornito lardo più ricco di C18:1 (45,2 vs. 44,2 vs. 42,3%) e di MUFA (48,1 vs. 46,9 vs. 45,0%) e più basso di PUFA n-6 (15,5 vs. 16,5 e 16,9%). Alla prova sensoriale il lardo dei gruppi ghianda e castagna ha fornito valori più elevati per “giallo” (29,9 vs. 26,4 vs. 19,9), per “untuosità” (35,5 vs. 33,4 vs. 26,1) e per “gradimento complessivo” (44,8 e 44,3 vs. 40,6).

Effect of season on characteristics of pecorino cheese and ricotta of Pistoiese Appennine: first results

Abstract The “Pecorino pistoiese” is made from milk of Massese Sheep. The flocks are reared by grazing on natural pastures of Pistoiese Appennine. The farms product cheeses by milk without pasteurization. The handmade cheeses are characterized by a remarkable variability due to farm and to season. The aim of this work is to study the effect of season on characteristics of the pecorino e ricotta pistoiese with particular attention for the determination of the yield. One trial was run in each season (4 trials) and in 3 farms. Every phases of the cheesemaking were controlled and milk, cheese and ricotta were weighed and analysed. The season showed some significant effects on the chemical composition of milk: lactose and SNF showed lower values in summer. The pecorino cheese showed 18.5% of fat and 24.7% of protein on average. In spring and in summer the yield in pecorino cheese (15.8%) was significantly worse than in winter (19.3%). The ricotta cheese was fatter in summer (27.6%) than in winter (17.5%). The yield of ricotta at 24 hours was 13.5% on average.

Characteristics of beef meat as influenced by diet based on hay or maize silage

Riassunto Influenza della dieta a base di fieno o di silomais sulle caratteristiche della carne bovina. Il presente lavoro si propone di studiare l’effetto del fieno e dell’insilato di mais sulla qualità della carne proveniente da vitelloni di razza Charolaise. Sono stati ingrassati 20 soggetti (10 per dieta) e sono state valutate le principali performances in vita e qualitative della carcassa e della carne. L’utilizzo del silomais ha comportato incrementi giornalieri significativamente superiori (1,094 vs. 0,861 kg) e quindi pesi di fine prova più elevati (723,7 vs. 681,3 kg). La composizione chimica della carne presenta una maggiore quantità di acqua negli animali alimentati a fieno, per i quali il panel test ha evidenziato anche una minore resistenza alla masticazione. L’utilizzo del silomais nel periodo di ingrasso e finissaggio ha migliorato le performance in vita senza comportare effetti negativi sulla qualità della carne.