A5072432412- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Ruminant Nutrition and Digestive Physiology
- Genetic and phenotypic traits in livestock
- Milk Quality and Mastitis in Dairy Cows
- Effects of Environmental Stressors on Livestock
- Animal Nutrition and Physiology
- Food composition and properties
- Fatty Acid Research and Health
- Fermentation and Sensory Analysis
- Animal Behavior and Welfare Studies
- Nuts composition and effects
- Phytoestrogen effects and research
- Food Chemistry and Fat Analysis
- Proteins in Food Systems
- Animal health and immunology
- Spectroscopy and Chemometric Analyses
- Protein Hydrolysis and Bioactive Peptides
- Reproductive Physiology in Livestock
- Data Visualization and Analytics
- Bee Products Chemical Analysis
- Agriculture Sustainability and Environmental Impact
- Food Drying and Modeling
- Nutritional Studies and Diet
- Sensory Analysis and Statistical Methods
Regione Siciliana
2004-2024
Centro di Ricerca per l’Orticoltura
2021
University of Ragusa
2012-2018
Wageningen University & Research
2012
Although it is still most common to rear dairy calves separately from adult cattle, the interest in prolonged contact between and lactating cows during early life increasing. Previous research has documented positive effects of cow-calf (CCC) on for example calf growth udder health suckled cows, but also negative such as increased separation distress reduced weight gains after weaning. The aim this study was use information European farms with identify innovative solutions challenges CCC...
In this study, PDO Provola dei Nebrodi cheese was deeply characterized for its bacterial community and chemical composition. Four dairy factories (A-D) were monitored from milk to ripened cheese. Wooden vat biofilms dominated by thermophilic rod LAB (4.6-6.5 log CFU/cm2). Bulk showed consistent levels of total mesophilic microorganisms (TMM) (5.0-6.0 CFU/mL) and, after curdling, a general increase recorded. The identification the dominant in wooden cheeses that majority lactococci...
The aim of the present study was to assess dietary supplementation tannins grazing dairy cows in 2 seasons characterized by a good quality pasture (spring) or poor-quality (summer). effects were assessed on plasma antioxidant status and cytokines profile properties cheese vitro digestates. Fourteen lactating divided into homogeneous groups (n = 7): control group (CON), an experimental (TAN) receiving 150 g/head per day supplementation. experiment performed twice, spring summer. animals free...
Lysozyme has been known for over a hundred years, and its functional properties have studied since discovery. It could be an important agent health promotion, disease prevention, game-changer in the fight against antibiotic resistance. Although it is widely used feed industry, lysozyme not extensively promoted as food human nutrition. usually extracted from hen egg white but can also found significant quantities donkey milk. The use of milk yet widespread, partially due to high production...
The opportunity of replacing expensive feedstuffs with agro-industrial by-products in the diet food producing animals is raising increasing interest while addressing global concern for scarcity natural resources and environmental impact livestock farming. Hazelnut peels, rich fiber vitamins characterized by a high concentration fats, considered suitable ingredient to be included ruminants. aim this research was assess effect dietary hazelnut peels on chemical sensory properties sheep cheese...
In this study, we hypothesized that dietary cocoa bean shell (CBS) as a partial replacer of human edible cereal grains in the diet lactating ewes may affect performance and milk cheese composition. Twenty Comisana allotted into control (CTRL; n = 10) or (CBS; group received alfalfa hay ad libitum 800 g conventional (CTRL) experimental concentrate containing 11.7% CBS to partially replace corn barley CTRL concentrate. Milk yield composition did not differ between groups, only urea...
The present study aims to characterize the artisanal saffron ricotta cheese produced from whey of Piacentinu Ennese protected designation origin (PDO) cheesemaking, including via technological parameters detected during production process and by assessment main physicochemical, microbial, sensory, antioxidant characteristics. A survey on manufacture control was conducted 3 farms, located in area PDO cheese. pH temperature followed a specific behavior, characterized an inverse trend where...
Thirty-one 3.8-kg blocks of Ragusano cheese were made on each 6 d starting with a different batch raw milk day. On 1, 3, and 5, cheeses not presalted 2, 4, 6, all presalted. Before brine salting, one the 31 was selected at random for analysis (i.e., 0). The remaining 30 randomly divided into 2 batches 15 each, group placed in 18% brine, other saturated brine. For within concentrations, 5 tanks 12, 15, 18°C. Cheese sampled immediately before salting (d 0) after 8, 16, 24 salting. Presalting...
The possibility of inclusion agro-industrial by-products in the diet small ruminants represents both an economical and environmental strategy for reducing waste management by industries cost feeding as well impact livestock farming. Large amounts wastes from cocoa industry are annually produced with a considerable part represented bean shells, considered suitable ingredient to be included within limits established European legislation. aim this study was assess effect including shells dairy...