Accademia di Agricoltura di Turin

Sant'Ambrogio di Torino, Italy

Accademia di Agricoltura di Turin

Sant'Ambrogio di Torino, Italy
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Masoero G.,Accademia di Agricoltura di Turin
Progress in Nutrition | Year: 2013

In the present work, four diets for lactating female rabbits have been compared: diet C, control diet; diet A, containing a "blend" of medium chain fatty acids (Biotrade S.N.C.); diet P, containing extracts plants oil (Glycine S., Menta P., Malus P., Centaurium U.) (Probiotan®, by Biorama S.A.S.); diet M, diet containing three antibiotics (Colistine, Avylamicine, Tiamuline) used for the prevention of diseases. The 4 diets were administered to 63 female rabbits that had given birth to 452 pups, alive at 3 days post partum. The purpose of this study was to determine the survival rate of suckling rabbits. A highly significant (P: 0.002/<0.0001) reduction in mortality of pups belonging to female rabbits included in the three treatment groups (A: 16.3%, P: 17.2%, M: 14.8%) compared to puppies belonging to female rabbits included in the control group (C: 35.6%) was observed for the period between 0 and 19 days post partum. It was concluded that the vitality of the suckling rabbits in the period from 3 to 19 days post partum was significantly improved through the use of medium chain fatty acids (MCFAs) and by Probiotan ® integration in the diets of their mothers. This study shows that the MCFAs and plant extracts may therefore be considered as alternative remedies to antibiotics, as they are free of side effects and do not induce antibiotic resistance in rabbits.


Prola L.,University of Turin | Nery J.,University of Turin | Dumon H.,College of the Atlantic | Nguyen P.,College of the Atlantic | And 2 more authors.
Journal of Applied Animal Research | Year: 2013

The objective of this study was to determine whether: (1) lysozyme supplementation would influence coat quality in dog and (2) coat quality improvement would be related with haematological parameters, fur composition and faecal quality. Eight dogs were divided into two groups and fed a diet supplemented with 0.2% lysozyme. Blood samples were analysed for haematological and haematochemical parameters. Coat quality was assessed using near infrared spectrometry (NIRS) and through a three-point scoring system. Fur copper and zinc concentrations were analysed. Faeces were scored using a five-point scale, and faecal concentration of short-chain fatty acids was analysed. Coat quality changed significantly with lysozyme treatment as assessed by NIRS analysis and was improved according to a three-point visual scale. Plasma total protein, creatinine, blood urea and plasma chloride were lower after a two-month lysozyme dietary supplementation period. Faecal valerate was higher after the supplementation period. Lysozyme supplementation would lead to an improvement of coat quality, which could be related to modification of gut microflora in dogs. © 2013 Taylor & Francis.


Torri L.,University of Gastronomic Sciences | Migliorini P.,University of Gastronomic Sciences | Masoero G.,Accademia di Agricoltura di Turin
Food Research International | Year: 2013

In order to promote local organic farming and healthy local products, the germplasm of common wheat (Triticum aestivum spp.) retrieved from old-varieties (G - Gentil Rosso, I - Inallettabile, S - Sieve) has been compared with that of the modern Blasco Triticum, treated with (Bm - Blasco mycorrhizal) or without (B - Blasco) Micosat F® mycorrhizal consortium, and with that of an ordinary reference flour (C - Control). A sensory test (18 attributes, 10 panelists) was compared with rapid analyses: electronic nose (e-nose, 10 sensors, 8 replicates) and/or image analysis (9 parameters, 3 replicates). The planned contrasts were able to establish the significance of the epoch and of the mycorrhizal factors. Chemometrics of the e-nose, image and concatenated scores was used to cluster the average groups. The reference groups (B and C) were clearly distinguished. The mycorrhizal factor has emerged as being a botanical modifier of the sensory properties of the bread: a modern wheat treated with the Micosat F® microbial consortium after breading was established as non-differentiable from the old Sieve variety and to be similar to the old Gentil Rosso and Inallettabile varieties. The rapid analyses forecast several traits: the raw average cross-validated r-square, calculated across the 18 attributes, was 0.69 for the e-nose and 0.56 for the imaging features. However the concatenated sets rose to 0.83 and only 4 traits were below a 2.0 threshold of the ratio-performance prediction (RPD) while 10 scores exceeded 2.5 RPD. © 2013 Elsevier Ltd.


Bardakci B.,Mehmet Akif Ersoy University | Masoero G.,Accademia di Agricoltura di Turin
Agro Food Industry Hi-Tech | Year: 2013

Tarhana is a popular Turkish fermented wheat-yogurt mixture for soup making. This traditional food is widely consumed in Turkey. In the last decades, tarhana has been produced commercially in factory. Ingredients of tarhana both homemade and fabricated are display variations. Quality control of tarhana is becoming a problem. The IR spectra of 12 commercial (COM) or home-made (HM) samples were investigated. The T% values were constantly inferior in the HM (-15%) sign of a richer content. Along the spectra from 4000 to 400 cm-1 the F fisher's test of single wavelength differentiated maximally the two types at 402 cm-1(P=0.23), but a wavelength selection process clusterized 6 bands (2476, 1596, 1364, 608, 596, 402 cm-1). A multiple regression was developed on the six bands in a discriminative equation provided by a R2 0.92 (R2adj 0.83). After full cross-validation the R2 values descended to 0.65, but only 1 sample of COM type was missed as HM. Some hypothesis concerned the implicated bands in regards to a different vitamin B3 (Niacine) contents. IR spectroscopy is a useful tool to identify a sample due to its unique results. FTIR Spectra results show that vibrational frequencies can be specific data to confirm the quality and traceability of tarhana.

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