A5058933873- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Ruminant Nutrition and Digestive Physiology
- Veterinary Equine Medical Research
- Muscle metabolism and nutrition
- Effects of Environmental Stressors on Livestock
- Genetic and phenotypic traits in livestock
- Animal Behavior and Welfare Studies
- Reproductive Physiology in Livestock
- Agriculture Sustainability and Environmental Impact
- Bee Products Chemical Analysis
- Insect Utilization and Effects
- Milk Quality and Mastitis in Dairy Cows
- Protein Hydrolysis and Bioactive Peptides
- Rabbits: Nutrition, Reproduction, Health
- Animal health and immunology
- Moringa oleifera research and applications
- Advanced Chemical Sensor Technologies
- Phytochemicals and Antioxidant Activities
- Probiotics and Fermented Foods
- Wildlife Ecology and Conservation
- Animal Diversity and Health Studies
- Food Waste Reduction and Sustainability
- Infant Nutrition and Health
- Aquaculture Nutrition and Growth
University of Bari Aldo Moro
2016-2025
Currently, the food industry is looking for alternatives to synthetic additives in processed products, so research investigating new sources of compounds with high biological activity worthwhile and becoming more common. There are many different types vegetables that contain bioactive compounds, additional features some include uses as natural colorants antioxidants. In this sense, due special composition beetroot, use vegetable allows extraction a large number interest meat industry. This...
The present study investigated the effects of different grape pomace storage techniques on effectiveness as feed in vitro ruminant digestion efficiency. Grape from an autochthonous red variety (cv Nero di Troia) was used fresh (GP) or ensiled, both without additives (SIL) and with addition a bacterial strain, Lactiplantibacillus plantarum 5BG (SIL+). All treatments were subject to chemical microbiological evaluation, well digestibility, gas production. Microbiological data revealed good...
Consumers are increasingly aware of the benefits local foods in terms quality, sustainability, animal welfare, and safety. This research addresses two main questions: (i) is perception towards sustainability aspects dairy products related to individuals’ preferences for milk cheese quality aspects? (ii) these perceptions people’s socio-demographic characteristics? For this purpose, a choice experiment was conducted online Apulia (South-East Italy) involving sample 543 respondents. A...
The aim of this study was to investigate the biological activity and sustainable biorefinery development vitamin C, organic selenium, betaine, pomegranate peel on performance, cecal fermentation, antioxidant status growing rabbits alleviate negative impacts heat stress. A total 105 male at 35 days old with an average weight 752.55 ± 27.56 g were randomly assigned five groups (21 in each). experimental dietary included a control group fed basal diet without additives (control group) four...
This study assessed the effect of age (L, less than 27 months old; M, from to 42 H, 43 and older) on fatty acid profile, cholesterol content, amino composition mineral content 150 Iberian wild red deer meat samples.Intramuscular fat increased (P < 0.05) with (0.05 vs 0.12 0.34% for L, M H groups respectively), while decreased as slaughter (52.78 48.72 45.34 mg per 100 g respectively). The showed differences among saturated acids, highest in older animals (30.41 34.55 38.21% whereas younger...
Abstract Meat is an important part of the human diet since it provides several nutrients. However, amount these nutrients can differ according to factors. With this in mind, present research was designed with main objective evaluating effect production system broiler chickens (industrial, range and organic) on meat quality. The physicochemical, chemical nutritional characteristics were determined breast drumstick meat. organic presented lowest amounts fat cholesterol highest protein. colour...
It is known that heat stress affects dairy cow performance in multiple ways: physiological, behavioral, reproductive, and productive. The aim of the present study was to determine if a threshold temperature-humidity index (THI) exists for milk production traits (milk yield, fat-corrected milk, protein fat yield percentage, energy-corrected cheese production, yield) Italian Brown Swiss cows from period 15 d before day Breeders Association test-day sampling. A 10-yr data set (2009–2018)...
The objective of this experiment was to evaluate the impact maize co-ensiling with increasing percentages MOL forage on kinetics biogas, methane (CH4), carbon monoxide (CO) and hydrogen sulfide (H2S) production, as well characteristics ruminal fermentation CH4 conversion efficiency, using steers (STI) sheep (SHI) inoculum sources. With STI, inclusion reduced (linear: p ≤ 0.0199; quadratic: 0.0267) biogas production (mL g-1 DM incubated degraded), CO H2S without affecting (p > 0.05)...
This study aims to evaluate the effects of ageing time (0, 1, 2, 3, 4 and 5 weeks) two different techniques (dry wet ageing) on rheological, colorimetric, oxidative, volatile, sensory attributes meat (hind limbs) sourced from culled Rossa Mediterranea breed goats. Twenty-four goats were involved in trial. The hind limbs divided experimental groups: right ones subjected dry left ageing. Dry-aged (DA) showed higher water-holding capacity (WHC) lower cooking loss (CL) after compared aged (WA)...
The present work describes the effect of slaughtering age on horse carcass traits and meat quality. Eighteen male Italian heavy draught (IHDH) breed foals were employed in study. Soon after foaling they randomly subdivided 3 groups according to at classes: 6 months old, 11 old 18 old. Live weight, hot weight dressing percentage each animal recorded. After slaughtering, samples collected from Longissimus Dorsi muscle between 13th 18th thoracic vertebra then analyzed. right half was divided...
Abstract BACKGROUND Cooked meat flavor arises through a combination of thermally generated aroma volatile and nonvolatile compounds in matrix muscle fiber, connective tissue, fat. Ageing could affect odor, taste, by the development odor raw product. The aim work is to assess ageing effect on profile solid‐phase microextraction gas chromatography–mass spectrometry analysis foal vacuum packaged for storage at 4 °C period 14 days. RESULTS Only pentane 3,7‐dimethylnonane were significantly...
Deer-meat consumption is increasing in several countries based on claims that it a healthy red meat. This study assessed the effect of slaughter age (low - 26 months and younger; medium from 27 to younger than 42 months; high older) carcass characteristics meat physicochemical properties 150 Iberian wild deer.Whole yields neck, backbone flank increased (P < 0.001) with age, while shoulder, tenderloin leg decreased 0.05) age. The pH measured at 48 h post mortem 9th rib level was not affected...
The study aimed to evaluate the effect of 14-day vacuum aging on volatile compounds (VOC) profile, oxidative antioxidant enzymes activity, and sensory evaluation in Longissimusthoracis muscle foal meat under aging. (LT) was sampled 20 mm thick slices, packed, stored at 4 °C. Samples were randomly assigned different times (1, 6, 9, 14 days after slaughtering). VOCs, thiobarbituric acid reactive substances (TBARs), hydroperoxides, carbonyl proteins, superoxide dismutase, catalase, glutathione...
Abstract Maintaining cleaner and more sustainable ecosystems by mitigating greenhouse gas (GHG) emissions from livestock through dietary manipulation is in demand. This study was aimed to assess the effect of Moringa oleifera seeds probiotics ( Pediococcus acidilactici BX-B122 Bacillus coagulans BX-B118) as feed supplements on GHG production fermentation profile steers sheep. The treatments included diets containing 0, 6, 12, 18% M. meal a mixture probiotic bacteria (0.2 ml/g diet). Total...
The aim of the present work was to investigate how colour changes foal meat can vary after thawing out in relation slaughtering age horses and post-thawing time. Eighteen Italian Heavy Draught Horse (IHDH) foals were used for trial. They subdivided three groups according their (6, 11 18 months). Two different surfaces investigated each sample: a fresh cut surface (daily renewed cutting surface: DRCS), not-renewed (NRCS). redness both increased with (p<0.01). Moreover, this parameter...