G. Pulina - Academia.edu (original) (raw)
Papers by G. Pulina
The Authors, in a study on 990 individual samples of blood and milk collected from Sardinian goat... more The Authors, in a study on 990 individual samples of blood and milk collected from Sardinian goats, have found the presence of polymorphism at the loci Hb, Tf, X protein, β- Lg, α s -Cn, while the loci Alb, CA, SOD, α-La, β-Cn were monomorphic.
IOP Conference Series: Earth and Environmental Science, 2019
Meat from milk-fed lambs is one of the most relevant products in the traditional dairy sheep indu... more Meat from milk-fed lambs is one of the most relevant products in the traditional dairy sheep industry. This product is the meat from suckling lambs fed maternal milk in flocks raised almost only on pasture. The aim of this paper is to briefly summarise current knowledge of the qualitative traits of suckling lamb meat, with special attention paid to the lipid fraction. We report the main scientific data for suckling lamb meat that contributes to its alleged properties as a functional and environmentally sustainable food. Furthermore, reference is made to how innovative chill/freeze technologies can be profitable, enlarging consumption of this meat in the dynamic global markets.
Journal of Animal Science, 2016
Journal of Dairy Science, 2003
Two experiments were conducted to study the amount of aflatoxin M1 (AFM1) in milk in response to ... more Two experiments were conducted to study the amount of aflatoxin M1 (AFM1) in milk in response to feeding aflatoxin B1 (AFB1). In experiment 1, four dairy ewes in early lactation received a single dose of pure AFB1 (2 mg). Individual milk samples were collected during the following 5 d to measure AFM1 concentration. The average excretion of AFM1 in milk followed an exponential decreasing pattern, with two intermediate peaks at 24 and 48 h. No AFM1 was detected in milk at 96 h after dosing. The mean rate of transfer of AFB1 into AFM1 in milk was 0.032%, with a high individual variability (SD = 0.017%). In experiment 2, 16 dairy ewes in midlactation were divided into four groups that received different daily doses of AFB1 (0, 32, 64, and 128 μg for control and groups T1, T2, and T3, respectively) for 14 d. Pure AFB1 was administered to each animal divided in two daily doses. Individual milk samples were collected at 12, 24, 36, 48, 72, 96, 144, 216, and 312 h after the first AFB1 administration, during the intoxication period, and every 24 h for 7 d after the withdrawal of AFB1. AFM1 was detected in the milk of all animals of the treated groups at 12 h after the administration of AFB1. In all treated groups, milk AFM1 concentration increased from 12 to 144 h after the beginning of administration. It then decreased, reaching a stable concentration at 216 and 312 h after the first administration. No AFM1 was detected in milk 3 d after the last administration of AFB1. Milk AFM1 concentration measured at steadystate condition was significantly affected by the AFB1 dose (0.031, 0.095, and 0.166 in T1, T2, and T3 groups, respectively), with a linear relationship between AFB1 dose and milk AFM1 concentration (R 2 = 77.2%). The carryover (AFM1/AFB1 ratio) was not significantly affected by treatment, and its mean value was 0.112% (SE = 0.011). The carryover was lower than that reported for
Journal of dairy science, 2009
An experiment was carried out to investigate 1) the transfer of aflatoxin M1 (AFM1) into the milk... more An experiment was carried out to investigate 1) the transfer of aflatoxin M1 (AFM1) into the milk of dairy ewes fed diets naturally contaminated with aflatoxin B1 (AFB1); 2) the effect of the addition of dried yeast culture in the diet on this transfer; and 3) the alteration of enzymatic activities in the liver of ewes fed diets contaminated with AFB1. Twenty-four Sarda dairy ewes were divided in 4 groups and fed a concentrate mix containing 4 amounts of wheat meal naturally contaminated with aflatoxins. The diet of the control group had no wheat meal, whereas that of treated groups had low, medium, or high amounts of contaminated wheat, which corresponded to 1.13, 2.30, and 5.03 microg of AFB1/kg of feed, respectively. The experiment lasted 14 d. On d 8 to 14 from the beginning of the trial, 12 g/d of a commercial dried yeast product (DYP) of Kluyveromyces lactis was added to the diet of each ewe. The AFM1 concentration in individual milk samples and the blood serum metabolites wer...
Journal of Dairy Science, 2006
SCC, whey protein content and composition and coagulation properties were determined on about 500... more SCC, whey protein content and composition and coagulation properties were determined on about 500 individual milk samples collected from 90 multiparous ewes every two weeks for three months. Samples were grouped according to SCC levels into five classes in order to investigate the effects of SCC on whey protein fraction and coagulation properties of sheep milk. Significant differences were highlighted among SCC classes for most of the variables considered. Higher SCC levels were associated with higher whey protein contents and worse coagulation properties.
The Authors, in a study on 990 individual samples of blood and milk collected from Sardinian goat... more The Authors, in a study on 990 individual samples of blood and milk collected from Sardinian goats, have found the presence of polymorphism at the loci Hb, Tf, X protein, β- Lg, α s -Cn, while the loci Alb, CA, SOD, α-La, β-Cn were monomorphic.
IOP Conference Series: Earth and Environmental Science, 2019
Meat from milk-fed lambs is one of the most relevant products in the traditional dairy sheep indu... more Meat from milk-fed lambs is one of the most relevant products in the traditional dairy sheep industry. This product is the meat from suckling lambs fed maternal milk in flocks raised almost only on pasture. The aim of this paper is to briefly summarise current knowledge of the qualitative traits of suckling lamb meat, with special attention paid to the lipid fraction. We report the main scientific data for suckling lamb meat that contributes to its alleged properties as a functional and environmentally sustainable food. Furthermore, reference is made to how innovative chill/freeze technologies can be profitable, enlarging consumption of this meat in the dynamic global markets.
Journal of Animal Science, 2016
Journal of Dairy Science, 2003
Two experiments were conducted to study the amount of aflatoxin M1 (AFM1) in milk in response to ... more Two experiments were conducted to study the amount of aflatoxin M1 (AFM1) in milk in response to feeding aflatoxin B1 (AFB1). In experiment 1, four dairy ewes in early lactation received a single dose of pure AFB1 (2 mg). Individual milk samples were collected during the following 5 d to measure AFM1 concentration. The average excretion of AFM1 in milk followed an exponential decreasing pattern, with two intermediate peaks at 24 and 48 h. No AFM1 was detected in milk at 96 h after dosing. The mean rate of transfer of AFB1 into AFM1 in milk was 0.032%, with a high individual variability (SD = 0.017%). In experiment 2, 16 dairy ewes in midlactation were divided into four groups that received different daily doses of AFB1 (0, 32, 64, and 128 μg for control and groups T1, T2, and T3, respectively) for 14 d. Pure AFB1 was administered to each animal divided in two daily doses. Individual milk samples were collected at 12, 24, 36, 48, 72, 96, 144, 216, and 312 h after the first AFB1 administration, during the intoxication period, and every 24 h for 7 d after the withdrawal of AFB1. AFM1 was detected in the milk of all animals of the treated groups at 12 h after the administration of AFB1. In all treated groups, milk AFM1 concentration increased from 12 to 144 h after the beginning of administration. It then decreased, reaching a stable concentration at 216 and 312 h after the first administration. No AFM1 was detected in milk 3 d after the last administration of AFB1. Milk AFM1 concentration measured at steadystate condition was significantly affected by the AFB1 dose (0.031, 0.095, and 0.166 in T1, T2, and T3 groups, respectively), with a linear relationship between AFB1 dose and milk AFM1 concentration (R 2 = 77.2%). The carryover (AFM1/AFB1 ratio) was not significantly affected by treatment, and its mean value was 0.112% (SE = 0.011). The carryover was lower than that reported for
Journal of dairy science, 2009
An experiment was carried out to investigate 1) the transfer of aflatoxin M1 (AFM1) into the milk... more An experiment was carried out to investigate 1) the transfer of aflatoxin M1 (AFM1) into the milk of dairy ewes fed diets naturally contaminated with aflatoxin B1 (AFB1); 2) the effect of the addition of dried yeast culture in the diet on this transfer; and 3) the alteration of enzymatic activities in the liver of ewes fed diets contaminated with AFB1. Twenty-four Sarda dairy ewes were divided in 4 groups and fed a concentrate mix containing 4 amounts of wheat meal naturally contaminated with aflatoxins. The diet of the control group had no wheat meal, whereas that of treated groups had low, medium, or high amounts of contaminated wheat, which corresponded to 1.13, 2.30, and 5.03 microg of AFB1/kg of feed, respectively. The experiment lasted 14 d. On d 8 to 14 from the beginning of the trial, 12 g/d of a commercial dried yeast product (DYP) of Kluyveromyces lactis was added to the diet of each ewe. The AFM1 concentration in individual milk samples and the blood serum metabolites wer...
Journal of Dairy Science, 2006
SCC, whey protein content and composition and coagulation properties were determined on about 500... more SCC, whey protein content and composition and coagulation properties were determined on about 500 individual milk samples collected from 90 multiparous ewes every two weeks for three months. Samples were grouped according to SCC levels into five classes in order to investigate the effects of SCC on whey protein fraction and coagulation properties of sheep milk. Significant differences were highlighted among SCC classes for most of the variables considered. Higher SCC levels were associated with higher whey protein contents and worse coagulation properties.