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Sassari, Italy

Collodel G.,University of Siena | Rinaldi S.,Rinaldi Fontani Institute | Moretti E.,University of Siena | Fontani V.,Rinaldi Fontani Institute | And 5 more authors.
Reproductive Biology | Year: 2012

The Radio Electric Asymmetric Conveyer (REAC) has been mostly applied to treat symptoms related to psychological stress. In the study, we demonstrated the effect of REAC-Veterinary Neuro Psycho Physical Optimization (VNPPO) treatment protocol on sperm parameters of subfertile (n = 11) and fertile (n = 4) stallions. Subfertile stallions showed a reduced sperm concentration, progressive motility and normal morphology compared to fertile stallions. An increase in progressive sperm motility and quality of sperm morphology was found in subfertile stallions after the REAC-VNPPO treatment. The positive effect of the REAC-VNPPO treatment was visible in a reduced number of reacted or absent acrosomes, nuclei with marginated chromatin and presence of cytoplasmic residues. Thus, we suggest that the REAC-VNPPO treatment for stallions with idiopathic subfertility may enhance the reproductive performance of stallions. © 2012 Society for Biology of Reproduction & the Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn. Source


Spanu C.,University of Sassari | Scarano C.,University of Sassari | Spanu V.,University of Sassari | Pala C.,University of Sassari | And 8 more authors.
Food Control | Year: 2015

Ricotta salata is a whey protein cheese produced in Sardinia that in the last decades has been linked to several recalls and in 2012 to a severe human listeriosis outbreak. Contamination of ricotta salata with Listeria monocytogenes mainly occurs during post-process handling and generally origins from the processing environment. The application of water bath heat treatment in vacuum packed ricotta salata is a possible strategy to control L.monocytogenes superficial contamination. The objective of the present study was to select a heat treatment able to inactivate L.monocytogenes count of at least 5 log. Nine temperature time combinations, 75°C, 85°C and 90°C applied for 15min, 25min and 40min each were tested in ricotta wheels artificially contaminated with a mixture of 5 L.monocytogenes strains. Inactivation was assessed respectively one day and 30 days after heat treatment. The efficacy of treatments was evaluated based on the reduction in L.monocytogenes counts, on the impact on sensory properties and on the cost of the treatment. Two out of nine treatment combinations, i.e. 85°C for 40min and 90°C for 40min, were effective in reducing L.monocytogenes contamination level of 5 log. No significant difference was observed in sensory properties after the heat treatments. Therefore both combinations are eligible to conduct a successive study aimed to extend the shelf-life of ricotta salata up to several months. © 2014 Elsevier Ltd. Source


Scintu M.F.,Agris | Piga C.,Agris | Di Salvo R.,Agris
Journal of Sensory Studies | Year: 2010

The sensory profile technique was applied to the Italian Protected Designation of Origin (PDO) Fiore Sardo cheese, made exclusively from raw ewe's milk in artisanal farms in Sardinia. The descriptive sensory analysis was used to find the sensory attributes which characterize this PDO cheese at two different ripening times (105 and 180 days). The product specification states that the cheese must have no less than 105 days of maturation before being sold, while at more than 180 days it is usually used grated. Twelve expert panelists, whose efficacy was confirmed by variance analysis, identified and evaluated 10 sensory attributes on cheese samples: smoked and rennet for odor; sour and salty for taste, piquant for trigeminal sensation; smoked and rennet for aroma; floury, grainy and friability for texture. The judges were also asked to provide an overall evaluation of sensory typicality. Cheeses from different farms ripened for 105 days differed significantly for smoked odor, salty, grainy and typicality, whereas the cheeses ripened for 180 days were significantly different for smoked odor, piquant, friability and sensory typicality. The comparison between cheeses from the same farm at 105 and 180 days showed no significant differences. © 2010 Wiley Periodicals, Inc. Source


Cabiddu A.,Agris | Trevisi E.,Catholic University of the Sacred Heart | Molle G.,Agris | Lovotti G.,Catholic University of the Sacred Heart | And 3 more authors.
Animal Production Science | Year: 2014

This study tested the nutritional benefit of a supplement offered freely to dairy sheep over a period from 60 days before lambing to 60 days after lambing, at stall and grazing. Thirty Sarda dairy sheep on Day 90 of gestation, homogeneous for age, parity number, bodyweight (BW) and body condition score (BCS), were allocated to one of two groups: control (Ctr) or treated (Cry). Over 120 days, both groups received ryegrass hay and concentrate indoors. After weaning, the ewes also had access to pasture for 6 h/day. Throughout the experimental period, the Cry group had ad libitum access to a cooked molasses licking block. No significant differences were observed between the groups in forage, concentrate and total DM intake. During the experiment, the reduction in BCS in early lactation tended to be slower in the Cry than in Ctr group (Ptrend < 0.09), whereas no significant effects were seen on BW. Lamb performance tended to be improved by Cry in terms of liveweight of litter size per sheep (9.65 vs 8.22 kg for Cry and Ctr, respectively; P < 0.07), whereas no significant effects were observed on milk yield and composition, except for a trend for increased fat content in the Cry versus Ctr group (6.15% vs 5.95%, respectively; P < 0.08). Cry ewes had higher blood cholesterol concentrations than did Ctr ewes (1.96 vs 1.63 mmol/L; P < 0.01). Because there were no differences between feed intake at stall and the estimated total DM intake at stall and during grazing between the two groups, the better performance of the Cry group could be explained by an increase of feed use efficiency at the digestive and/or metabolic level. © CSIRO 2014. Source

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