Time filter

Source Type

Cardinali R.,Mignini and Petrini Spa | Cullere M.,University of Padua | Dal Bosco A.,Food and Environmental Science | Mugnai C.,University of Teramo | And 5 more authors.
Livestock Science

The study aimed to evaluate the effect of dietary supplementation with different natural additives (aqueous extracts) on the performance of growing rabbits, the nutritional composition and oxidative stability of their meat and on their hind leg bone traits. For this experiment, 200 New Zealand White rabbits weaned at 30 days of age were randomly allocated into five dietary groups (n=40 rabbits/group) until 80 days of age, when they were sacrificed. Dietary groups were: S (standard diet with no supplementation), E (standard diet+150. ppm vitamin E positive control), O (standard diet+0.2% oregano, Origanum vulgare, aqueous extract), R (standard diet+0.2% rosemary, Rosmarinus officinalis, aqueous extract) and OR (standard diet+0.1% oregano extract+0.1% rosemary extract). An additional 50. ppm vitamin E was added to each diet. Rabbits in the O and OR groups showed the highest final live weight and carcass weight (P<0.001). Oregano supplemented animals also had the best feed conversion ratio. Longissimus dorsi (LD) meat of E and R rabbits had higher protein content compared to O and OR (P<0.001) which had a higher moisture content than E rabbits (P<0.005). All dietary treatments improved the oxidative stability of the LD meat compared to the S group. Treatments O and E were the most effective in delaying the lipid oxidation of LD meat, followed by the OR and R diets (P<0.005). No significant differences among groups in composition of the hind leg meat (HL) were observed. The O rabbits had a higher bone weight (P<0.05) than E animals and this difference was mainly ascribable to femur weight (P<0.01). In conclusion, the study showed that supplementation with 0.2% oregano can have a positive effect on productive performance and meat quality of rabbits. © 2015 Elsevier B.V. Source

Pugliese C.,Food and Environmental Science | Sirtori F.,Food and Environmental Science | Skrlep M.,Agricultural Institute of Slovenia | Piasentier E.,University of Udine | And 3 more authors.
Meat Science

The effect of two ripening times (12 or 16. months) on the chemical, physical, volatile and sensorial properties of Biceps femoris (BF) and Semimembranosus (SM) muscles of Kraški pršut, was studied. Both muscles showed lower water content and higher proteolysis index at 16 than at 12. months. BF had lower lipid contents and higher moisture, salt percentage and proteolysis index than SM. In SM, a decrease of MUFA with time was observed. A higher quantity of total fatty acids was observed for SM than for BF. General increases in hardness, cohesiveness, chewiness and gumminess were observed over time in both muscles. Higher values of force decay coefficient and lower values of hardness, cohesiveness, gumminess and chewiness were found for BF than for SM. Eighty-seven volatile compounds were tentatively identified in both muscles and were more abundant at 16 than at 12. months. Aldehydes were the predominant group followed by acids, alcohols, esters, hydrocarbons, ketones and furans. © 2014 Elsevier Ltd. Source

Torquati B.,Food and Environmental Science | Giacche G.,Food and Environmental Science | Venanzi S.,Food and Environmental Science
Journal of Rural Studies

The Traditional Cultural Landscapes (TCLs) have been studied from different points of view since the pioneering work of Antrop (1997). The aim of this study is to analyze the TCLs from a bottom-up perspective, focussing on the internal organization of a number of farms and looking at technical and economical characteristics, and also at social and cultural aspects. The focus is on Traditional Cultural Vineyard Landscape (TCVL) because the viticulture sector is the one most integrated with the kind of tourism that is interested in quality food products associated with a specific place of origin, and also the sector that, more than others, has responded to market changes by increasing the appeal of their products. Accordingly, the economic performance of three Italian winemaking farms was analyzed by means of cost-based method to explore: the cost of restoring a TCVL; the cost of producing the grape and the wine; the economic profitability of the investment in the TCVL; the relationship between entrepreneurial strategies and the use of landscape in a functional perspective. The positive financial results achieved by these farms in different part of Italy suggest that the financial success or failure of an investment in landscape is not determined by the socio-economic context but by the ability of the farm to differentiate its product, gaining a competitive advantage by offering customers greater value. The key issue is not the contrast between those who support the costs of landscape preservation (vineyard owners) and those who reap its benefits (the community as a whole), but rather in the way in which the added value resulting from preservation of the landscape is being obtained and distributed. The results demonstrates that landscape preservation can be a driving force for improvements in farm management and farm income but it is still necessary enlarge the duty to contribute to their preservation improving government measures for the restoration and preservation of the TCLs, and consumer awareness about the importance of products from these areas with TCLs. © 2015 Elsevier Ltd. Source

Branciari R.,University of Perugia | Ranucci D.,University of Perugia | Miraglia D.,University of Perugia | Urbani S.,Food and Environmental Science | And 2 more authors.
Italian Journal of Food Safety

Several studies have demonstrated that the use of natural preservatives through animal diets could increase the shelf life of meat and meat products since many plant-derived substances show antioxidant and antimicrobial properties. The aim of this work was to study the effect of olive cake dietary supplementation on beef oxidative stability and antimicrobial activity during storage. Beef cattle were randomly divided into three homogeneous groups that were assigned to one of the three diets: a commercial unified based diet administered for 90 days until slaughter (CTR), CTR diet supplemented with 0.5% olive cake administered for 90 days until slaughter (OC1), and the CTR diet supplemented with 0.5% olive cake and administered for 60 days followed by the administration of the CTR diet for 30 days until slaughter (OC2). Beef steaks were overwrapped with oxygen-permeable packaging and analysed at four different storage times (zero, three, six and nine days). At the four sampling times considered from all of the samples, Total Viable Count (TVC), Enterobacteriaceae counts, colour coordinates (CIE L*a*b* colour system, 1976), peroxide value (PV), thiobarbituric reactive substances (TBARs) determinations and descriptive sensory analyses were performed. No differences in TVC and Enterobacteriaceae count were detected among the groups over all of the sampling times considered. Differences were recorder among groups for PV, TBARS, color and sensory analysis. The addition of olive cake in the animal diet had an effect on lipid oxidation reducing the level of PV, TBARS and retarding colour deterioration and the development of off odor in OC meat during storage. © 2015, Page Press Publications. All rights reserved. Source

Discover hidden collaborations