Adriana Bonanno - Academia.edu (original) (raw)

Papers by Adriana Bonanno

Research paper thumbnail of Effetto della somministrazione del seme di cardo mariano sulla produzione di latte in pecore Comisane

Research paper thumbnail of Milk production and gastrointestinal nematode parasitism in ewes grazing either annual ryegrass (Lolium multiflorum Lam) or sulla (Hedysarum coronarium L) at different daily timing

Research paper thumbnail of Proceedings of the ASPA 18th Congress, Palermo, June 9-12, 2009

Bonanno, A., Portolano, B., Riggio, V., Di Grigoli, A., Todaro, M., Alabiso, M., et al. (a cura d... more Bonanno, A., Portolano, B., Riggio, V., Di Grigoli, A., Todaro, M., Alabiso, M., et al. (a cura di). (2009). Proceedings of the ASPA 18th Congress, Palermo, June 9-12, 2009. Bologna : Avenue Media. ... Tutti i documenti archiviati in DSpace sono protetti da copyright. Tutti i diritti ...

Research paper thumbnail of Ingestione al pascolo e produzione di latte di capre Girgentane in funzione della combinazione spaziale delle specie foraggere e dell'integrazione con concentrato

Research paper thumbnail of Effets de sources protéiques alternatives au soja sur les performances de croissance et sur la qualité de la viande d'agneaux à 130 jours

DI GRIGOLI A., TORNAMBE G, BONANNO A, DI MICELI G, FRENDA AS, GIAMBALVO D, et al. (2005). Effets ... more DI GRIGOLI A., TORNAMBE G, BONANNO A, DI MICELI G, FRENDA AS, GIAMBALVO D, et al. (2005). Effets de sources protéiques alternatives au soja sur les performances de croissance et sur la qualité de la viande d'agneaux à 130 jours.. ... Effets de sources protéiques ...

Research paper thumbnail of Production, oxidation traits and health of dairy ewes fed diets supplemented with fungus myceliated grains

Italian Journal of Animal Science, 2019

Research paper thumbnail of Impiego di granelle di leguminose in alternativa alla soia nella produzione di carne ovina biologica

Use of legume grains in substitution of soybean meal in organic lamb meat production. This study ... more Use of legume grains in substitution of soybean meal in organic lamb meat production. This study aimed to evaluate the effects of replacing soybean meal in the diet with alternative legume grains without GMO presence and at low aflatoxin risk, on the growth and carcass and meat ...

Research paper thumbnail of Effetti della dieta sul profilo acidico del latte di capre con diverso genotipo per l’αs1-CN

Research paper thumbnail of Influenza della specie foraggera pascolata sulla produzione di latte ovino

Research paper thumbnail of Formaggio al cioccolato, promettente abbinamento sensoriale e salutistico

Il formaggio al cioccolato ottenuto combinando due alimenti tradizionali, il pecorino ed il ciocc... more Il formaggio al cioccolato ottenuto combinando due alimenti tradizionali, il pecorino ed il cioccolato di Modica IGP, pu\uf2 rappresentare un prodotto lattiero caseario innovativo e funzional

Research paper thumbnail of Analisi degli isotopi stabili e della composizione acidica per l’identificazione dei formaggi ovini biologici

Research paper thumbnail of Comportamento alimentare al pascolo per 8 o 24 ore in funzione della risorsa utilizzata

Research paper thumbnail of L’impiego alimentare di orzo germinato nella produzione di latte ovino biologico

Research paper thumbnail of Effects of nutritional level on lactating response of Girgentana goats with different CSN1S1 genotype

Goat polymorphism at \u3b1s1-casein loci (CSN1S1) influences milk yield and composition. Milk of ... more Goat polymorphism at \u3b1s1-casein loci (CSN1S1) influences milk yield and composition. Milk of goats with strong alleles associated to high \u3b1s1-casein shows higher fat and casein, longer coagulation time, firmer curds and variation in fatty acids than milk from goats with weak alleles linked to low \u3b1s1-casein. Since these milk properties are also affected by nutrition, the aim of this study was to investigate the impact of nutritional level on milk production traits of Girgentana goats with different CSN1S1 genotype. From a group of goats genotyped using PRC protocols at DNA level, 12 goats having the same genotype at \u3b1s2, \u3b2 and \u3ba- casein loci and differing for CSN1S1 genotype were selected: 6 were homozygous for strong alleles (AA) and 6 heterozygous of strong and weak alleles (AF). Within each genotype, goats were divided into 3 sub-groups based on days of milk (50 or 120 d), housed individually and fed ad libitum with 3 diets in a 3x3 Latin square design with periods of 21 d (14 d for adaptation, 7 d for measuring and sampling). The diets with different nutritional levels were as follows: fresh sulla (Hedysarum coronarium L.) (FS); fresh sulla and 800 g/d of barley (FB); sulla hay and 800 g/d of barley (HB). The milk yield increased passing from FS to HB and FB (1352, 1423, 1664 g/d; P<0.01). The effect of genotype on milk yield was linked to the nutritional level, since the milk from FB was higher by 350 g/d in AA and 200 g/d in AF goats. In both genotypes, barley supplement reduced milk fat (3.6, 3.2, 3.0% in FS, FB, HB; P<0.01) and urea (35, 32, 31 mg/dL in FS, FB, HB; P<0.01), and fresh sulla increased casein content (2.7, 2.7, 2.6% in FS, FB, HB; P<0.01). The AA genotype did not increase the casein percentage, but AA milk showed longer coagulation time (r: 16 vs 13 min; P<0.01) and higher curd firmness (a30: 35 vs 29 mm; P<0.01) than AF milk. In this study, CSN1S1 genotype showed to interact with nutritional level only for milk yield

Research paper thumbnail of Comparison of Trifolium subterraneum and Trifolium alexandrinum for milk and cheese production of grazing Comisana ewes

Multi-function grasslands: quality forages, animal products and landscapes. Proceedings of the 19th General Meeting of the European Grassland Federation, La Rochelle, France, 27-30 May 2002., 2002

Research paper thumbnail of Wheat bran as dietary tool to improve dairy production, oxidative status of lactating cows and food sustainability indexes

Italian Journal of Animal Science, Jun 1, 2017

Research paper thumbnail of Interaction between stearoyl-coenzyme A desaturase polymorphism and feeding system in affecting the fatty acid profile of sheep cheese

Italian Journal of Animal Science, Sep 1, 2021

Stearoyl-coenzyme A desaturase (SCD) catalyses the synthesis of monounsaturated fatty acids, by i... more Stearoyl-coenzyme A desaturase (SCD) catalyses the synthesis of monounsaturated fatty acids, by introducing a cis double bond at the delta 9\u201310 position. The study investigated the effects of a polymorphism at the ovine SCD gene and its interaction with the inclusion of fresh forage in the diet on cheese fatty acid (FA) composition in Valle del Belice ewes. A region of 527 bp of the ovine SCD gene including the partial sequence of the promoter, the complete sequence of the 5\u2019 UTR and exon 1 and the partial sequence of intron 1 were analyzed in order to identify the g.87C &gt; A SNP located in the promoter region. A feeding trial was carried out using 16 Valle del Belice ewes selected on the basis of their genotype (6 CC and 10 AC). Each genetic group was fed, according to a latin square experimental design, with diets based on conserved or fresh forage, consisted of sulla hay (SH) or sulla green forage (SGF), integrated with 1 kg/d of concentrate feed. Cheese made from individual milk was analyzed for FA composition. The SCD genotype had no effect on cheese monounsaturated and polyunsaturated FA, whereas significantly influenced the desaturation activity, as demonstrated by the higher desaturation indices in the CC ewes compared to AC ewes (C14 index: 0.021 vs. 0.017; C18 index: 0.71 vs. 0.68; trans-vaccenic index: 0.38 vs. 0.32; p &lt; .05). This result seems consistent with the possible role of this polymorphism on the enzyme desaturase synthesis and its activity in the mammary gland. However, this does not appear to be supported by the levels of monounsaturated FA or conjugated linoleic acid (CLA, C18:2c9t11) which were not affected by the g.87C &gt; A polymorphism. The SGF diet significantly increased trans vaccenic, linoleic and CLA acids of cheese, compared to the SH diet (respectively: 2.30 vs. 1.31; 2.53 vs. 2.25; 1.00 vs. 0.80; p &lt; .05). No significant interaction resulted, thus the effect of SCD genotype on desaturation indices was evident regardless of the diet. The results obtained, while showing an effect of SCD polymorphism on the level of desaturation, do not allow to highlight a role of the more favourable CC genotype in further improving the acidic composition of the cheese in health terms due to the presence of green forage in the diet. However, the genetic polymorphism of sheep SCD and its interaction with diet should be further investigated, given the lack of information on this species

Research paper thumbnail of Dehydrated Sulla forage in dairy ewes feeding: effects on cheese properties

Italian Journal of Animal Science, Sep 1, 2021

Feeding green sulla forage (GSF) (Sulla Coronarium L.), a shortlived perennial legume containing ... more Feeding green sulla forage (GSF) (Sulla Coronarium L.), a shortlived perennial legume containing phenolic compounds, especially condensed tannins, showed to increase intake, milk yield and casein level in ruminants, and enhance fatty acid (FA) profile and antioxidant activity of dairy products. To obtain analogous favourable effects using conserved sulla forage, dehydration could be a valid alternative to the haymaking process which causes greater losses of biomass and its nutritional and bioactive compounds. The aim of this research was to evaluate the dairy products from ewes fed with pelleted dehydrated sulla forage (PDSF) in the diet by comparisons with those obtained using sulla hay (SH) and GSF based diets. Twenty primiparous (PR) and pluriparous (PL) milking Valle del Belice ewes were allocated homogeneously into 5 groups and fed 5 diets in a partial 5 7 2 Latin square design with 2 periods. The diets differed for the forage component: SH ad libitum (SHL); 2 kg/d per ewe of PDSF and SH ad libitum (DSF); 2 kg/d of GSF and SH ad libitum (2GSF); 4 kg/d of GSF and SH ad libitum (4GSF); GSF ad libitum (GSFL). Concentrate feed was supplied to PR (0.8 kg/d) and PL (1.2 kg/d) ewes in the function of their different production needs. The results confirmed the superiority of diet in which GSF was the only forage source offered ad libitum, as occurs with grazing; in fact, the GSFL diet resulted in higher milk yield and casein content and enhanced in cheese the number of polyphenols and antioxidant vitamins A and E, the oxidative stability, and the level of health polyunsaturated FA (PUFA) such as rumenic, the main of conjugated linoleic acids (C18:2c9t11), and \u3b1-linolenic (ALA, C18:3n-3). On the whole, the DSF diet showed better results than SHL and was comparable to the 4GSF diet for milk yield and casein level and, in cheese, for external colour and vitamin A and total PUFA contents; moreover, ALA was detected at the same high level in DSF and GSFL cheeses. Thus, dehydration seems to represent a valid opportunity to exploit the considerable potential of sulla forage, and maintain adequate production levels and nutritional and health properties of milk and cheese in periods of insufficient grazed green resources

Research paper thumbnail of Influenza del genotipo per l'alfa s1 caseina sulla qualità del latte di capre Maltesi

INTRODUZIONE I numerosi studi sui polimorfismi lattoproteici della capra hanno evidenziato per il... more INTRODUZIONE I numerosi studi sui polimorfismi lattoproteici della capra hanno evidenziato per il gene che codifica per l\u2019alfa (s1)-caseina (CSN1S1) 17 alleli: A, B1, B2, B3, B4, C, D, E, F, G, O1, O2, H, I, L, M, N. Tali alleli sono stati associati a differenti tassi di sintesi di caseina e classificati in quattro gruppi quantitativi: alleli forti (A, B1, B2, B3, B4, C, H, L, M) intermedi (E ed I) e deboli (D, F e G) che sintetizzano rispettivamente un alto (circa 3,5 g/l), medio (circa 1,1 g/l), e basso (0,45 g/l) quantitativo di alfa (s1)-caseina, pi\uf9 alleli nulli (01, 02 e N) che non sintetizzano alfa (s1)-caseina (1, 2). Le varianti genetiche per l\u2019alfa (s1)-caseina influenzano in misura pi\uf9 o meno marcata anche altri componenti del latte. Il latte di capre portatrici di alleli forti presenta maggiori percentuali di caseina, grasso, calcio e fosforo, minore diametro delle micelle caseiniche e pH pi\uf9 basso, aspetti che nell\u2019insieme influenzano positivamente la consistenza e la velocit\ue0 di formazione del coagulo (1, 2). E\u2019 stato inoltre evidenziato che individui omozigoti AA producono un latte caratterizzato da un sapore e un odore ircino meno intenso rispetto a individui omozigoti FF (3). Recentemente \ue8 emerso che il polimorfismo al locus CSN1S1 influenza la composizione acidica del grasso del latte e in particolare gli acidi grassi a media catena e quelli derivanti dall\u2019attivit\ue0 enzimatica della delta-9 desaturasi. Differenze significative sono riportate a carico degli acidi grassi saturi da C8 a C12 e per gli acidi palmitico, stearico, linoleico, oleico e rumenico (CLA); inoltre la maggior parte dei rapporti tra gli acidi grassi indicatori dell\u2019attivit\ue0 della delta-9 desaturasi risultano influenzati dall\u2019alfa (s1)-caseina (4). Scopo della ricerca \ue8 stato quello di evidenziare le influenze del genotipo al locus CSN1S1 sulla quantit\ue0 e sulla qualit\ue0 del latte di capre di razza Maltese. MATERIALI E METODI Al fine di costituire gruppi geneticamente omogenei, un nucleo di capre di razza Maltese \ue8 stato tipizzato al locus CSN1S1 secondo Ramunno et al. (5). Sulla base del genotipo sono stati costituiti tre gruppi di 5 capre ciascuno (forte: AA e BB; intermedio: FA e FB; debole: FF) omogenei per data ed ordine di parto. Non sono stati riscontrati soggetti caratterizzati da forme genetiche nulle. Durante la fase sperimentale (dal 12 maggio al 9 giugno), le capre sono state condotte quotidianamente su un pascolo naturale, nell\u2019intervallo tra le due mungiture (dalle ore 9 alle ore 15). Al rientro in stalla, al termine della mungitura, \ue8 stata fornita loro un\u2019integrazione di 300 g/d di concentrato costituito per il 20% da fava schiacciata e per l\u201980% da orzo e del fieno di veccia ad libitum. Con cadenza settimanale sono stati eseguiti 5 controlli individuali durante i quali \ue8 stata rilevata la produzione giornaliera di latte, prelevando un campione di 50 ml di latte per le analisi volte alla determinazione di grasso, proteine, lattosio, cellule somatiche (CCS) e acidi grassi liberi con il metodo all\u2019infrarosso, pH, acidit\ue0 titolabile (\ub0SH/50 ml) per titolazione, urea con metodo enzimatico e parametri elastometrici a mezzo Formagraph, mentre \ue8 in corso di definizione la composizione acidica del grasso del latte. L\u2019analisi statistica \ue8 stata condotta con un modello misto di ANOVA con i fattori fissi genotipo (forte, intermedio, debole) e giorno del controllo (1..5); le medie sono state testate con il t di Student. RISULTATI E CONSIDERAZIONI La produzione giornaliera di latte e la percentuale di grasso non hanno presentato differenze significative fra i gruppi. Al contrario differenze sono emerse a carico del contenuto in proteine totali e in caseina, che hanno evidenziato un trend negativo passando dal genotipo forte a quello debole, in accordo con l\u2019ampia letteratura in materia. L\u2019indice caseinico si \ue8 comunque ridotto esclusivamente nel latte delle capre con genotipo debole. Relativamente al contenuto in urea del latte, \ue8 emerso come le capre del gruppo forte presentino un valore significativamente pi\uf9 elevato, lasciando supporre un effetto sulla utilizzazione della proteina alimentare. Contrariamente a quanto riportato in letteratura sull\u2019influenza del genotipo sulla percentuale di lattosio nel latte, sono emerse influenze statisticamente significative fra i tre gruppi di capre. Tale fenomeno potrebbe essere legato al diverso livello produttivo dei tre gruppi per la nota correlazione positiva con la produzione giornaliera di latte. Anche i parametri fisici considerati sono stati influenzati dal genotipo indagato: il pH e l\u2019acidit\ue0 titolabile del latte del gruppo debole sono risultati rispettivamente pi\uf9 alto e pi\uf9 basso degli altri gruppi. La maggiore acidit\ue0 del latte del gruppo intermedio ha influenzato il tempo di coagulazione, che \ue8 risultato pi\uf9 basso…

Research paper thumbnail of Effects of feeding diets supplemented with fungus myceliated grains on some production, health and oxidation traits of dairy ewes

The beneficial properties of mushrooms bioactive compounds indicate their potential use as perfor... more The beneficial properties of mushrooms bioactive compounds indicate their potential use as performance enhancing natural additive for livestock animals. This paper reports the preliminary results of a research on the effects of diets supplemented with fungus myceliated grains (FMG) to lactating ewes in terms of intestinal parasites control, milk production and cheese oxidative stability. During 8 weeks, 21 ewes were divided into 3 groups fed with hay ad libitum and 1.3 kg/day per head of one of 3 concentrates with 0, 10 or 20% of FMG. In front of analogous DM and nutrients intake, the ewes fed FMG at higher levels showed a reduction of intestinal parasite infection, a tendency to improve milk yield and a higher milk casein content. The increase of FMG in the diet was responsible of production of cheeses with a lower secondary lipid oxidation and a higher antioxidant capacity, suggesting a major oxidative stability of cheese fat and an enrichment of cheese in antioxidant compounds induced by the FMG. These preliminary results appear to be promising, and further investigations are recommended

Research paper thumbnail of Effetto della somministrazione del seme di cardo mariano sulla produzione di latte in pecore Comisane

Research paper thumbnail of Milk production and gastrointestinal nematode parasitism in ewes grazing either annual ryegrass (Lolium multiflorum Lam) or sulla (Hedysarum coronarium L) at different daily timing

Research paper thumbnail of Proceedings of the ASPA 18th Congress, Palermo, June 9-12, 2009

Bonanno, A., Portolano, B., Riggio, V., Di Grigoli, A., Todaro, M., Alabiso, M., et al. (a cura d... more Bonanno, A., Portolano, B., Riggio, V., Di Grigoli, A., Todaro, M., Alabiso, M., et al. (a cura di). (2009). Proceedings of the ASPA 18th Congress, Palermo, June 9-12, 2009. Bologna : Avenue Media. ... Tutti i documenti archiviati in DSpace sono protetti da copyright. Tutti i diritti ...

Research paper thumbnail of Ingestione al pascolo e produzione di latte di capre Girgentane in funzione della combinazione spaziale delle specie foraggere e dell'integrazione con concentrato

Research paper thumbnail of Effets de sources protéiques alternatives au soja sur les performances de croissance et sur la qualité de la viande d'agneaux à 130 jours

DI GRIGOLI A., TORNAMBE G, BONANNO A, DI MICELI G, FRENDA AS, GIAMBALVO D, et al. (2005). Effets ... more DI GRIGOLI A., TORNAMBE G, BONANNO A, DI MICELI G, FRENDA AS, GIAMBALVO D, et al. (2005). Effets de sources protéiques alternatives au soja sur les performances de croissance et sur la qualité de la viande d'agneaux à 130 jours.. ... Effets de sources protéiques ...

Research paper thumbnail of Production, oxidation traits and health of dairy ewes fed diets supplemented with fungus myceliated grains

Italian Journal of Animal Science, 2019

Research paper thumbnail of Impiego di granelle di leguminose in alternativa alla soia nella produzione di carne ovina biologica

Use of legume grains in substitution of soybean meal in organic lamb meat production. This study ... more Use of legume grains in substitution of soybean meal in organic lamb meat production. This study aimed to evaluate the effects of replacing soybean meal in the diet with alternative legume grains without GMO presence and at low aflatoxin risk, on the growth and carcass and meat ...

Research paper thumbnail of Effetti della dieta sul profilo acidico del latte di capre con diverso genotipo per l’αs1-CN

Research paper thumbnail of Influenza della specie foraggera pascolata sulla produzione di latte ovino

Research paper thumbnail of Formaggio al cioccolato, promettente abbinamento sensoriale e salutistico

Il formaggio al cioccolato ottenuto combinando due alimenti tradizionali, il pecorino ed il ciocc... more Il formaggio al cioccolato ottenuto combinando due alimenti tradizionali, il pecorino ed il cioccolato di Modica IGP, pu\uf2 rappresentare un prodotto lattiero caseario innovativo e funzional

Research paper thumbnail of Analisi degli isotopi stabili e della composizione acidica per l’identificazione dei formaggi ovini biologici

Research paper thumbnail of Comportamento alimentare al pascolo per 8 o 24 ore in funzione della risorsa utilizzata

Research paper thumbnail of L’impiego alimentare di orzo germinato nella produzione di latte ovino biologico

Research paper thumbnail of Effects of nutritional level on lactating response of Girgentana goats with different CSN1S1 genotype

Goat polymorphism at \u3b1s1-casein loci (CSN1S1) influences milk yield and composition. Milk of ... more Goat polymorphism at \u3b1s1-casein loci (CSN1S1) influences milk yield and composition. Milk of goats with strong alleles associated to high \u3b1s1-casein shows higher fat and casein, longer coagulation time, firmer curds and variation in fatty acids than milk from goats with weak alleles linked to low \u3b1s1-casein. Since these milk properties are also affected by nutrition, the aim of this study was to investigate the impact of nutritional level on milk production traits of Girgentana goats with different CSN1S1 genotype. From a group of goats genotyped using PRC protocols at DNA level, 12 goats having the same genotype at \u3b1s2, \u3b2 and \u3ba- casein loci and differing for CSN1S1 genotype were selected: 6 were homozygous for strong alleles (AA) and 6 heterozygous of strong and weak alleles (AF). Within each genotype, goats were divided into 3 sub-groups based on days of milk (50 or 120 d), housed individually and fed ad libitum with 3 diets in a 3x3 Latin square design with periods of 21 d (14 d for adaptation, 7 d for measuring and sampling). The diets with different nutritional levels were as follows: fresh sulla (Hedysarum coronarium L.) (FS); fresh sulla and 800 g/d of barley (FB); sulla hay and 800 g/d of barley (HB). The milk yield increased passing from FS to HB and FB (1352, 1423, 1664 g/d; P<0.01). The effect of genotype on milk yield was linked to the nutritional level, since the milk from FB was higher by 350 g/d in AA and 200 g/d in AF goats. In both genotypes, barley supplement reduced milk fat (3.6, 3.2, 3.0% in FS, FB, HB; P<0.01) and urea (35, 32, 31 mg/dL in FS, FB, HB; P<0.01), and fresh sulla increased casein content (2.7, 2.7, 2.6% in FS, FB, HB; P<0.01). The AA genotype did not increase the casein percentage, but AA milk showed longer coagulation time (r: 16 vs 13 min; P<0.01) and higher curd firmness (a30: 35 vs 29 mm; P<0.01) than AF milk. In this study, CSN1S1 genotype showed to interact with nutritional level only for milk yield

Research paper thumbnail of Comparison of Trifolium subterraneum and Trifolium alexandrinum for milk and cheese production of grazing Comisana ewes

Multi-function grasslands: quality forages, animal products and landscapes. Proceedings of the 19th General Meeting of the European Grassland Federation, La Rochelle, France, 27-30 May 2002., 2002

Research paper thumbnail of Wheat bran as dietary tool to improve dairy production, oxidative status of lactating cows and food sustainability indexes

Italian Journal of Animal Science, Jun 1, 2017

Research paper thumbnail of Interaction between stearoyl-coenzyme A desaturase polymorphism and feeding system in affecting the fatty acid profile of sheep cheese

Italian Journal of Animal Science, Sep 1, 2021

Stearoyl-coenzyme A desaturase (SCD) catalyses the synthesis of monounsaturated fatty acids, by i... more Stearoyl-coenzyme A desaturase (SCD) catalyses the synthesis of monounsaturated fatty acids, by introducing a cis double bond at the delta 9\u201310 position. The study investigated the effects of a polymorphism at the ovine SCD gene and its interaction with the inclusion of fresh forage in the diet on cheese fatty acid (FA) composition in Valle del Belice ewes. A region of 527 bp of the ovine SCD gene including the partial sequence of the promoter, the complete sequence of the 5\u2019 UTR and exon 1 and the partial sequence of intron 1 were analyzed in order to identify the g.87C &gt; A SNP located in the promoter region. A feeding trial was carried out using 16 Valle del Belice ewes selected on the basis of their genotype (6 CC and 10 AC). Each genetic group was fed, according to a latin square experimental design, with diets based on conserved or fresh forage, consisted of sulla hay (SH) or sulla green forage (SGF), integrated with 1 kg/d of concentrate feed. Cheese made from individual milk was analyzed for FA composition. The SCD genotype had no effect on cheese monounsaturated and polyunsaturated FA, whereas significantly influenced the desaturation activity, as demonstrated by the higher desaturation indices in the CC ewes compared to AC ewes (C14 index: 0.021 vs. 0.017; C18 index: 0.71 vs. 0.68; trans-vaccenic index: 0.38 vs. 0.32; p &lt; .05). This result seems consistent with the possible role of this polymorphism on the enzyme desaturase synthesis and its activity in the mammary gland. However, this does not appear to be supported by the levels of monounsaturated FA or conjugated linoleic acid (CLA, C18:2c9t11) which were not affected by the g.87C &gt; A polymorphism. The SGF diet significantly increased trans vaccenic, linoleic and CLA acids of cheese, compared to the SH diet (respectively: 2.30 vs. 1.31; 2.53 vs. 2.25; 1.00 vs. 0.80; p &lt; .05). No significant interaction resulted, thus the effect of SCD genotype on desaturation indices was evident regardless of the diet. The results obtained, while showing an effect of SCD polymorphism on the level of desaturation, do not allow to highlight a role of the more favourable CC genotype in further improving the acidic composition of the cheese in health terms due to the presence of green forage in the diet. However, the genetic polymorphism of sheep SCD and its interaction with diet should be further investigated, given the lack of information on this species

Research paper thumbnail of Dehydrated Sulla forage in dairy ewes feeding: effects on cheese properties

Italian Journal of Animal Science, Sep 1, 2021

Feeding green sulla forage (GSF) (Sulla Coronarium L.), a shortlived perennial legume containing ... more Feeding green sulla forage (GSF) (Sulla Coronarium L.), a shortlived perennial legume containing phenolic compounds, especially condensed tannins, showed to increase intake, milk yield and casein level in ruminants, and enhance fatty acid (FA) profile and antioxidant activity of dairy products. To obtain analogous favourable effects using conserved sulla forage, dehydration could be a valid alternative to the haymaking process which causes greater losses of biomass and its nutritional and bioactive compounds. The aim of this research was to evaluate the dairy products from ewes fed with pelleted dehydrated sulla forage (PDSF) in the diet by comparisons with those obtained using sulla hay (SH) and GSF based diets. Twenty primiparous (PR) and pluriparous (PL) milking Valle del Belice ewes were allocated homogeneously into 5 groups and fed 5 diets in a partial 5 7 2 Latin square design with 2 periods. The diets differed for the forage component: SH ad libitum (SHL); 2 kg/d per ewe of PDSF and SH ad libitum (DSF); 2 kg/d of GSF and SH ad libitum (2GSF); 4 kg/d of GSF and SH ad libitum (4GSF); GSF ad libitum (GSFL). Concentrate feed was supplied to PR (0.8 kg/d) and PL (1.2 kg/d) ewes in the function of their different production needs. The results confirmed the superiority of diet in which GSF was the only forage source offered ad libitum, as occurs with grazing; in fact, the GSFL diet resulted in higher milk yield and casein content and enhanced in cheese the number of polyphenols and antioxidant vitamins A and E, the oxidative stability, and the level of health polyunsaturated FA (PUFA) such as rumenic, the main of conjugated linoleic acids (C18:2c9t11), and \u3b1-linolenic (ALA, C18:3n-3). On the whole, the DSF diet showed better results than SHL and was comparable to the 4GSF diet for milk yield and casein level and, in cheese, for external colour and vitamin A and total PUFA contents; moreover, ALA was detected at the same high level in DSF and GSFL cheeses. Thus, dehydration seems to represent a valid opportunity to exploit the considerable potential of sulla forage, and maintain adequate production levels and nutritional and health properties of milk and cheese in periods of insufficient grazed green resources

Research paper thumbnail of Influenza del genotipo per l'alfa s1 caseina sulla qualità del latte di capre Maltesi

INTRODUZIONE I numerosi studi sui polimorfismi lattoproteici della capra hanno evidenziato per il... more INTRODUZIONE I numerosi studi sui polimorfismi lattoproteici della capra hanno evidenziato per il gene che codifica per l\u2019alfa (s1)-caseina (CSN1S1) 17 alleli: A, B1, B2, B3, B4, C, D, E, F, G, O1, O2, H, I, L, M, N. Tali alleli sono stati associati a differenti tassi di sintesi di caseina e classificati in quattro gruppi quantitativi: alleli forti (A, B1, B2, B3, B4, C, H, L, M) intermedi (E ed I) e deboli (D, F e G) che sintetizzano rispettivamente un alto (circa 3,5 g/l), medio (circa 1,1 g/l), e basso (0,45 g/l) quantitativo di alfa (s1)-caseina, pi\uf9 alleli nulli (01, 02 e N) che non sintetizzano alfa (s1)-caseina (1, 2). Le varianti genetiche per l\u2019alfa (s1)-caseina influenzano in misura pi\uf9 o meno marcata anche altri componenti del latte. Il latte di capre portatrici di alleli forti presenta maggiori percentuali di caseina, grasso, calcio e fosforo, minore diametro delle micelle caseiniche e pH pi\uf9 basso, aspetti che nell\u2019insieme influenzano positivamente la consistenza e la velocit\ue0 di formazione del coagulo (1, 2). E\u2019 stato inoltre evidenziato che individui omozigoti AA producono un latte caratterizzato da un sapore e un odore ircino meno intenso rispetto a individui omozigoti FF (3). Recentemente \ue8 emerso che il polimorfismo al locus CSN1S1 influenza la composizione acidica del grasso del latte e in particolare gli acidi grassi a media catena e quelli derivanti dall\u2019attivit\ue0 enzimatica della delta-9 desaturasi. Differenze significative sono riportate a carico degli acidi grassi saturi da C8 a C12 e per gli acidi palmitico, stearico, linoleico, oleico e rumenico (CLA); inoltre la maggior parte dei rapporti tra gli acidi grassi indicatori dell\u2019attivit\ue0 della delta-9 desaturasi risultano influenzati dall\u2019alfa (s1)-caseina (4). Scopo della ricerca \ue8 stato quello di evidenziare le influenze del genotipo al locus CSN1S1 sulla quantit\ue0 e sulla qualit\ue0 del latte di capre di razza Maltese. MATERIALI E METODI Al fine di costituire gruppi geneticamente omogenei, un nucleo di capre di razza Maltese \ue8 stato tipizzato al locus CSN1S1 secondo Ramunno et al. (5). Sulla base del genotipo sono stati costituiti tre gruppi di 5 capre ciascuno (forte: AA e BB; intermedio: FA e FB; debole: FF) omogenei per data ed ordine di parto. Non sono stati riscontrati soggetti caratterizzati da forme genetiche nulle. Durante la fase sperimentale (dal 12 maggio al 9 giugno), le capre sono state condotte quotidianamente su un pascolo naturale, nell\u2019intervallo tra le due mungiture (dalle ore 9 alle ore 15). Al rientro in stalla, al termine della mungitura, \ue8 stata fornita loro un\u2019integrazione di 300 g/d di concentrato costituito per il 20% da fava schiacciata e per l\u201980% da orzo e del fieno di veccia ad libitum. Con cadenza settimanale sono stati eseguiti 5 controlli individuali durante i quali \ue8 stata rilevata la produzione giornaliera di latte, prelevando un campione di 50 ml di latte per le analisi volte alla determinazione di grasso, proteine, lattosio, cellule somatiche (CCS) e acidi grassi liberi con il metodo all\u2019infrarosso, pH, acidit\ue0 titolabile (\ub0SH/50 ml) per titolazione, urea con metodo enzimatico e parametri elastometrici a mezzo Formagraph, mentre \ue8 in corso di definizione la composizione acidica del grasso del latte. L\u2019analisi statistica \ue8 stata condotta con un modello misto di ANOVA con i fattori fissi genotipo (forte, intermedio, debole) e giorno del controllo (1..5); le medie sono state testate con il t di Student. RISULTATI E CONSIDERAZIONI La produzione giornaliera di latte e la percentuale di grasso non hanno presentato differenze significative fra i gruppi. Al contrario differenze sono emerse a carico del contenuto in proteine totali e in caseina, che hanno evidenziato un trend negativo passando dal genotipo forte a quello debole, in accordo con l\u2019ampia letteratura in materia. L\u2019indice caseinico si \ue8 comunque ridotto esclusivamente nel latte delle capre con genotipo debole. Relativamente al contenuto in urea del latte, \ue8 emerso come le capre del gruppo forte presentino un valore significativamente pi\uf9 elevato, lasciando supporre un effetto sulla utilizzazione della proteina alimentare. Contrariamente a quanto riportato in letteratura sull\u2019influenza del genotipo sulla percentuale di lattosio nel latte, sono emerse influenze statisticamente significative fra i tre gruppi di capre. Tale fenomeno potrebbe essere legato al diverso livello produttivo dei tre gruppi per la nota correlazione positiva con la produzione giornaliera di latte. Anche i parametri fisici considerati sono stati influenzati dal genotipo indagato: il pH e l\u2019acidit\ue0 titolabile del latte del gruppo debole sono risultati rispettivamente pi\uf9 alto e pi\uf9 basso degli altri gruppi. La maggiore acidit\ue0 del latte del gruppo intermedio ha influenzato il tempo di coagulazione, che \ue8 risultato pi\uf9 basso…

Research paper thumbnail of Effects of feeding diets supplemented with fungus myceliated grains on some production, health and oxidation traits of dairy ewes

The beneficial properties of mushrooms bioactive compounds indicate their potential use as perfor... more The beneficial properties of mushrooms bioactive compounds indicate their potential use as performance enhancing natural additive for livestock animals. This paper reports the preliminary results of a research on the effects of diets supplemented with fungus myceliated grains (FMG) to lactating ewes in terms of intestinal parasites control, milk production and cheese oxidative stability. During 8 weeks, 21 ewes were divided into 3 groups fed with hay ad libitum and 1.3 kg/day per head of one of 3 concentrates with 0, 10 or 20% of FMG. In front of analogous DM and nutrients intake, the ewes fed FMG at higher levels showed a reduction of intestinal parasite infection, a tendency to improve milk yield and a higher milk casein content. The increase of FMG in the diet was responsible of production of cheeses with a lower secondary lipid oxidation and a higher antioxidant capacity, suggesting a major oxidative stability of cheese fat and an enrichment of cheese in antioxidant compounds induced by the FMG. These preliminary results appear to be promising, and further investigations are recommended