Arid Land Institute Medenine

Monastir, Tunisia

Arid Land Institute Medenine

Monastir, Tunisia

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Badaoui B.,Autonomous University of Barcelona | Manunza A.,Autonomous University of Barcelona | Castello A.,Autonomous University of Barcelona | D'Andrea M.,University of Molise | And 13 more authors.
Journal of Dairy Science | Year: 2014

Inferring the breed of origin of dairy products can be achieved through molecular analysis of genetic markers with a population-specific pattern of segregation. The goal of the current work was to generate such markers in goats by resequencing several pigmentation genes [melanocortin 1 receptor (. MC1R), v-kit Hardy-Zuckerman 4 feline sarcoma viral oncogene homolog (. KIT), tyrosinase (. TYR), and tyrosinase-related protein 2 (. TYRP2)]. This experiment revealed 10 single nucleotide polymorphisms (SNP), including 5 missense mutations and 1 nonsense mutation. These markers were genotyped in 560 goats from 18 breeds originally from Italy, the Iberian Peninsula, the Canary Islands, and North Africa. Although the majority of SNP segregated at moderate frequencies in all populations (including 2 additional markers that were used as a source of information), we identified a c.764G>A SNP in MC1R that displayed highly divergent allelic frequencies in the Palmera breed compared with the Majorera and Tinerfeña breeds from the Canary Islands. Thus, we optimized a pyrosequencing-based technique that allowed us to estimate, very accurately, the allele frequencies of this marker in complex DNA mixtures from different individuals. Once validated, we applied this method to generating breed-specific DNA profiles that made it possible to detect fraudulent cheeses in which Palmero cheese was manufactured with milk from Majorera goats. One limitation of this approach, however, is that it cannot be used to detect illegal manufacturing where Palmero dairy products are produced by mixing milk from Palmera and Majorera goats, because the c.764G>A SNP segregates in both breeds. © 2014 American Dairy Science Association.


PubMed | Instituto Canario Of Investigaciones Agrarias, Autonomous University of Barcelona, University of Girona, Unitat de Races Autoctones and 7 more.
Type: | Journal: Scientific reports | Year: 2016

Human-driven migrations are one of the main processes shaping the genetic diversity and population structure of domestic species. However, their magnitude and direction have been rarely analysed in a statistical framework. We aimed to estimate the impact of migration on the population structure of Spanish and African goats. To achieve this goal, we analysed a dataset of 1,472 individuals typed with 23 microsatellites. Population structure of African and Spanish goats was moderate (mean F


Gaddour A.,Arid Land Institute Medenine | Najari S.,Arid Land Institute Medenine | Abdennebi M.,Arid Land Institute Medenine
Journal of Animal and Veterinary Advances | Year: 2013

The objective of this study is to determine the physicochemical composition quality of goat milk for its turn in flavored yogurt. Indeed, goat's milk is a food interesting nutritional and dietary values. This study shows that the pH of goat milk is similar to that of cow's milk, they are average respectively 6.70 and 6.75, therefore, they have different acidity 19.05°D to goat milk and 17°D to cow's milk. The latter is less dense 1,031 than goat milk 1.029 Cp. For the viscosity, 3.1 for the cow and 3.63 for the goat. On the ash content, there is a higher average in the cow (8.27 g L-1) than in goats (7.8 g L-1). For the yogurt, manufacture of four types of yogurt (goat yogurt, goat yogurt flavored with strawberry yogurt and cow with the aroma and flavor without (control)) then the assessment of the physical characteristics and sensory, shows that the aromatization yogurt by the strawberry retain the physical status. On the other hand, monitoring of yoghurt analyzed after a few days of its manufacture and storage at 4°C, shows that there is an increase in contaminant flora which can be concluded that the expiry date not > 7 days. In addition, the study shows that sensory-flavored is most appreciated by the consumer. © Medwell Journals, 2013.

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