Massimo Todaro

Estimation of the genetic and phenotypic variance of several growth traits of the Sicilian Girgentana goat

Abstract The possibility of increasing the age at slaughter of kids, from 25 to 45–60 days, without affecting meat quality, led to this study of the source of variation of several growth traits in the Girgentana goat. Data used in this study were collected between 1998 and 2000 from a total of 276 kids (118 males and 158 females), the progeny of 23 sires and 109 dams. For each individual the identification number, pedigree, sex, body weight at birth and every 15 days up to the age of 60 days and the individual’s maternal litter size were recorded. A sire model was used in order to estimate genetic parameters and correlations between all traits considered, including, in total, 94 animals from 23 sires. This data-set was made up of nine generations. As fixed effects, the mixed sire model included year of birth, age of dam at birth of the offspring and individual’s maternal litter size. Sire within year of birth and the residuals were used as random effects. The genetic correlations between body weight at birth (BW0)/body weight at 30 days (BW30) and body weight at 60 days (BW60) showed the possibility of indirect selection for BW60, by selecting for BW0 or BW30. These genetic correlations with BW60 were 0.86 and 0.90, respectively for BW0 and BW30. Furthermore, body weight heritability ranged from 0.20 to 0.49 at different ages. Average daily gain (ADG) was also considered in four successive 15 day periods starting at birth and up to 60 days (ADG1–4). The ADG heritability estimates were very low and ranged from 0.06±0.026 (ADG2 and 3) to 0.16±0.040 (ADG4). The genetic correlations between ADG1 with 2–4 were negative and tended to zero with increasing age. The phenotypic correlations, on the contrary, increased (from 0.33 to 0.82) with the increase of age. The genetic correlations between BW and ADG traits ranged from −0.32 to 0.93; the phenotypic correlations were lower than the genetic correlations, but showed an analogous trend.

Application of the Wood model to lactation curves of Comisana sheep

Abstract Ninety-two ewes of the Comisana breed were used in a study to verify the forecasting capacity of the mathematical model proposed by Wood for fitting sheep data, and to evaluate the effect of the environmental factors affecting the parameters of the lactation curve. The Wood model underestimated the total lactation milk production with an error margin of 12.2 ± 7.8 kg of milk corresponding to 10.9 ± 6.6%. There was a strong influence of order of lambing × lambing season interaction on the lactation parameters. The curves for the winter lambing ewes demonstrated a higher peak production than autumn lambing ewes (1728.4 vs. 1082.6 g, P ≤ 0.05 for the second lambing ewes and 1772.8 vs. 1383.7 g, P ≤ 0.01 for ≥ 3 lambing ewes); the season persistence difference was small, 4.88 vs. 5.60 for second lambing and 5.32 vs. 5.33 for ≥ 3 lambings. Simple correlations within lambing season showed negative correlation between the peak production and the persistence of lactation ( r a = −0.32 and r w = −0.15). The time at peak and the persistence were positively correlated ( r a = 0.88 and r w = 0.97). Parity was positively correlated with peak production ( r a = 0.41and r w = 0.50) and negatively correlated with the time at the peak ( r a = −0.22 and r w = −0.39) and the persistence ( r a = −0.25 and r w = −0.41). The linear regression of peak production on total production referring to the period from the 31st day post-partum to lactation end was significant. The type of lambing did not significantly influence the shape of the lactation curve although sheep lambing to twins produced more milk than those having single lambs.

Multivariate factor analysis of Girgentana goat milk composition

Abstract The interpretation of the several variables that contribute to defining milk quality is difficult due to the high degree of correlation among them. In this case, one of the best methods of statistical processing is factor analysis, which belongs to the multivariate groups; for our study this particular statistical approach was employed. A total of 1485 individual goat milk samples from 117 Girgentana goats, were collected fortnightly from January to July, and analysed for physical and chemical composition, and clotting properties. Milk pH and tritable acidity were within the normal range for fresh goat milk. Morning milk yield resulted 704 ± 323 g with 3.93 ± 1.23% and 3.48±0.38% for fat and protein percentages, respectively. The milk urea content was 43.70 ± 8.28 mg/dl. The clotting ability of Girgentana milk was quite good, with a renneting time equal to 16.96 ± 3.08 minutes, a rate of curd formation of 2.01 ± 1.63 minutes and a curd firmness of 25.08 ± 7.67 millimetres. Factor analysis was performed by applying axis orthogonal rotation (rotation type VARIMAX); the analysis grouped the milk components into three latent or common factors. The first, which explained 51.2% of the total covariance, was defined as “slow milks”, because it was linked to r and pH. The second latent factor, which explained 36.2% of the total covariance, was defined as “milk yield”, because it is positively correlated to the morning milk yield and to the urea content, whilst negatively correlated to the fat percentage. The third latent factor, which explained 12.6% of the total covariance, was defined as “curd firmness,” because it is linked to protein percentage, a30 and titatrable acidity. With the aim of evaluating the influence of environmental effects (stage of kidding, parity and type of kidding), factor scores were analysed with the mixed linear model. Results showed significant effects of the season of kidding and parity on common factors, while no differences were found between goats with one or more kids. The multivariate factor analysis technique was effective in describing the quality of Girgentana milk with a low number of new latent variables. These new variables have been useful in the study of the effect of some technical factors such as parity and season of kidding on the quantitative and qualitative aspects of milk production in this goat breed.

Relationships between dietary factors and milk urea nitrogen level in goats grazing herbaceous pasture

Abstract This investigation aimed to individuate the dietary factors affecting the milk urea nitrogen (MUN) concentration in goats grazing herbaceous pasture and, particularly, to verify the relationship linking the diet crude protein (CP) content to MUN. A total of 205 individual observations regarding dietary and milk variables of 37 Girgentana goats involved in two experiments were used. Goats, averaging 154±14 days in milk and 38.1±5.4 kg of live weight, grazed on swards and received 500 g/d of barley meal. Sward biomass, herbage selected by goats and individual milk yield were measured and sampled weekly. The herbage intake and diet digestibility were estimated by the n-alkane method. Milk urea content was determined by an enzymatic method and transformed in MUN (MUN=urea*0.4665). The MUN concentration (9.7-35.4 mg/dl) was positively correlated with diet CP content (13.7-26.0% of dry matter (DM); r=0.76; P<0.001), pasture allowance (39-151 kg DM/goat; r=0.42; P<0.001), diet net energy for lactation concentration (NEl) (1.5-1.9 Mcal/kg DM; r=0.37; P<0.001) and milk yield (320-2250 g/d; r=0.25; P<0.001), and negatively related with NDF (18.7-37.4% DM; r=-0.69; P<0.001) and diet digestibility (72.6-92.5%; r=-0.33; P< 0.001). The stepwise selection from dietary variables and milk yield showed dietary CP percentage to be the single variable explaining the most variation in MUN (R2=0.56; P< 0.0001). The other variables entering into the model were diet NDF, 3.5% fat-corrected milk (FCM), DM intake and NDF intake (total R2=0.66). Including the CP/NEl and CP/NDF ratios of diet in the stepwise regression model, the CP/NDF ratio alone explained 60.1% of MUN variability, followed by barley proportion in the diet, FCM and diet CP concentration, absorbing an extra 4.6% of MUN variability. A linear regression, fitting mean feeding treatment per time data of MUN and dietary CP concentration (n=28)[CP(% of DM)=6.91±1.42+0.61±0.06*MUN (mg/dl); R²=0.79; P<0.0001], suggests that MUN could be used for predicting the CP content of the diet, as a tool for developing feeding strategies aimed at balancing the rations of grazing goats through adequate supplementation. Further data from experiments on grazing goats in different environmental conditions are required in order to define a more robust relationship by which to predict the dietary CP content by MUN.

Demographic characterization and genetic variability of the Girgentana goat breed by the analysis of genealogical data

Abstract The aim of this paper is to present an overview of the actual Sicilian Girgentana population structure by the analysis of genealogical data. Statistics show that in 1983 the population consisted of 30,000 Girgentana goats; ten years later almost 98% of the entire Girgentana population disappeared. The remaining population consists of 461 individuals (134 males and 327 females), with 368 living animals. The effective population size is 380 individuals. The inbreeding rate per generation was equal to 0.13%. The average estimated inbreeding level within the living male population was equal to 0.8% (0-15%); and the average inbreeding level within the living female population was equal to 0.7% (0-31%). The average relationship between males and females estimated on 27,772 possible matings was equal to 0.5% (0-8.7%). The estimated inbreeding level was not high due to the lack of pedigree information. This is resulting in a ratio between the number of founder equivalents (ƒe = 22,94) and the number of absolute founders (ƒa = 93) equal to 25%.

A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.

The main hypothesis of this study was that the autochthonous lactic acid bacteria (LAB) selected for their dairy traits are able to stabilize the production of PDO (Protected Denomination of Origin) Pecorino Siciliano cheese, preserving its typicality. The experimental plan included the application of a multi-strain lactic acid bacteria (LAB) culture, composed of starter (Lactococcus lactis subsp. lactis CAG4 and CAG37) and non starter (Enterococcus faecalis PSL71, Lactococcus garviae PSL67 and Streptococcus macedonicus PSL72) strains, during the traditional production of cheese at large scale level in six factories located in different areas of Sicily. The cheese making processes were followed from milk to ripened cheeses and the effects of the added LAB were evaluated on the microbiological, chemico-physical and sensorial characteristics of the final products. Results highlighted a high variability for all investigated parameters and the dominance of LAB cocci in bulk milk samples. The experimental curds showed a faster pH drop than control curds and the levels of LAB estimated in 5-month ripened experimental cheeses (7.59 and 7.27 Log CFU/g for rods and cocci, respectively) were higher than those of control cheeses (7.02 and 6.61 Log CFU/g for rods and cocci, respectively). The comparison of the bacterial isolates by randomly amplified polymorphic DNA (RAPD)-PCR evidenced the dominance of the added starter lactococci over native milk and vat LAB, while the added non starter LAB were found at almost the same levels of the indigenous strains. The sensory evaluation showed that the mixed LAB culture did not influence the majority of the sensory attributes of the cheeses and that each factory produced cheeses with unique characteristics. Finally, the multivariate statistical analysis based on all parameters evaluated on the ripened cheeses showed the dissimilarities and the relationships among cheeses. Thus, the main hypothesis of the work was accepted since the quality parameters of the final cheeses were stabilized, but all cheeses maintained their local typicality.

Milk production and physiological traits of ewes and goats housed indoor or grazing at different daily timing in summer

Abstract During a 6 week trial in summer, 3 homogeneous groups, each consisting of 5 Comisana ewes and 5 Rossa Mediterranea goats, grazed watered forage resources during day (D) or night (N), or were housed indoor and supplied with mowed (H). Maximum THI peaked at 94 at the end of July, and herbage was almost constantly higher of 80. Milk yield was higher in N than in D and H goats, whereas N ewes produced more milk than H group, but their milk yield was higher than D ewes only in the period with the highest THI values. The lower urea in N goat milk, and the higher casein in N ewe milk, seem to indicate a better efficiency in dietary nitrogen utilization of night grazing animals. N ewes showed lower SCC in milk, and higher incidence of clotting milk samples, in comparison to other ewes. N goats and ewes showed lower rectal temperature and pulse rate in the afternoon and, among metabolic parameters, higher hematic level of sodium. Night grazing was confirmed to be a management practice for increasing heat tolerance, to which goats appeared to be more sensitive in terms of milk yield.

Influence of fresh forage-based diets and αS1-casein (CSN1S1) genotype on nutrient intake and productive, metabolic, and hormonal responses in milking goats

Polymorphism at the αS1-casein locus (CSN1S1) in goats influences several milk production traits. Milk from goats carrying strong alleles, which are associated with high αS1-casein (αS1-CN) synthesis, has higher fat and casein contents, longer coagulation time and higher curd firmness than milk from goats with weak alleles linked to low αS1-CN content. Nutrition also affects these milk properties; therefore, it is important to better understand the interaction between dietary characteristics and the CSN1S1 genotype in goats. This study aimed to investigate the effect of fresh forage based diet or energy supplement on feeding behavior, milk production, and metabolic and hormonal parameters of Girgentana goats with different genotypes at CSN1S1 loci. From a group of goats genotyped by PCR at the DNA level, 12 were selected because they had the same genotype for αS2-CN, β-CN, and κ-CN but a different genotype for αS1-CN: 6 were homozygous for strong alleles at the CSN1S1 loci (AA) and 6 were heterozygous for a weak allele (AF). Goats of each genotype were allocated to 3 subgroups and fed 3 diets ad libitum in a 3×3 Latin square design. The diets were sulla (Hedysarum coronarium L.) fresh forage, sulla fresh forage plus 800 g/d of barley meal (SFB), and mixed hay plus 800 g/d of barley meal (MHB). Diet had a stronger effect than CSN1S1 genotype. The SFB diet led to the highest energy intake, dry matter (DM) digestibility, and milk yield. The fresh forage diets (SFF and SFB) increased DM and crude protein (CP) intake, CP digestibility, and milk CN compared with the MHB diet. The diets supplemented with energy (SFB, MHB) reduced milk fat and urea, improved CP utilization for casein synthesis, and limited body fat mobilization, in accordance with a lower level of nonesterified fatty acids and higher levels of glucose and IGF-1. With regard to CSN1S1 genotype, AA goats showed higher CP digestibility and lower free thyroxine hormone and cholesterol levels than AF goats. Significant diet × genotype interactions indicated how AA goats, compared with AF goats, showed higher DM digestibility and milk yield when fed the SFB diet, which had more energy. A reduction in free triiodothyronine hormone occurred in AF goats fed the MHB diet, whereas no differences were observed in AA goats. These results demonstrate how goats with a higher capacity for αS1-CN synthesis exhibit more efficient energy and protein utilization, evident at the digestive level, and better productive responses to high-nutrition diets.

Molecular characterization of dominant bacterial population in "Vastedda della Valle del Belice" cheese: preliminary investigation

Abstract The sensory characteristics of raw-milk cheeses are linked to the cheese-making process, to the environmental factors as animal feeding and to the biochemical and microbiological composition of the milk. In this report we temped to characterize the microflora in the typical Sicilian historical cheese as Vastedda della valle del Belice. Each cheese was previous subjected to microbial isolation on specific media (M17 and MRS). The colony obtained on the solid medium were subject to biochemical tests and DNA extraction. The microbial diversity occurring in the strains was evaluated by PCR, RFLP and sequencing targeted on 16S ribosomal DNA. A number of closest relatives species of lactic and contaminating bacteria were identified in a total of 18 cheeses. The more represented genus were: Enterococcus, Streptococcus, Lactobacillus, Lactococcus and Pediococcus. Moreover it was found only one strain Lactococcus lactis for producing bacteriocines. The different bacteria species probably could play a key role in the maturation of the cheese. The preliminary obtained data show the optimized method is usefully to detect and characterize the bacteria having implications in the fermentation process as well as preservation of traditional products.

Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses

Listeria monocytogenes is a pathogen frequently found in dairy products, and its growth is difficult to control. Bacteriocin-like inhibitory substances (BLIS), produced by lactic acid bacteria (LAB), having proven in vitro anti-Listeria activity, could provide an innovative approach to control L. monocytogenes; however, this application needs to be evaluated in vivo. In this study, twenty LAB strains isolated from different Sicilian dairy environments were tested for control of growth of L. monocytogenes in three different experimental trials. First, raw and UHT milk were inoculated with LAB strains alone, and LAB strains mixed with L. monocytogenes. Second, mini-cheeses containing LAB and/or L. monocytogenes were produced. Third, two traditional Sicilian cheeses inoculated with a multi-strain LAB mixture combined with L. monocytogenes were produced. The addition of BLIS produced by LAB to milk and in mini-cheese production was unable to inhibit the growth of L. monocytogenes. However, an anti-Listeria effect was observed in the Pecorino Siciliano cheeses, where, after 15 days of ripening, the cheeses with added LAB had fewer L. monocytogenes compared to the control cheeses with no added LAB, while in the Vastedda della valle del Belìce cheeses, the multi-strain LAB mixture completely prevented the growth of L. monocytogenes.