Papers by Massimo Trabalza
Italian Journal of Animal Science
SUMMARY - The possible effect of dietary calcium salts of long chain fatty acids (CSFA) and heat ... more SUMMARY - The possible effect of dietary calcium salts of long chain fatty acids (CSFA) and heat treatment of milk on flavour and texture properties of sheep Pecorino and goat cheese was assessed in two trials. Both cheese types were manufactured with two cheesemaking techniques: from raw milk and from heat-treated milk followed by addition of autochthonous lactic cultures. Within
system (Ethosys ‚ ) which allows for the automatic registration of main behavioural patterns was ... more system (Ethosys ‚ ) which allows for the automatic registration of main behavioural patterns was tested with 34 Angora goats and 5 mouflons under free-ranging conditions. The experiment was conducted on a 20 ha area covered by woodland vegetation and divided into 3 plots according to the following experimental design: (i) goats at low density (1.7 head/ha); (ii) goats at
AROMATIC CHARACTERISTICS OF PECORINO CHEESES OBTAINED FROM MILK OF EWES FED DIETS CONTAINING DIFFERENT EXTRUDED LINSEED CONCENTRATIONS
Italian Journal of Food Safety, 2009
Valutazione qualitativa e quantitativa di fitocomplessi di origano e castagno destinati alla zootecnia
Plasma total T3 and T4 concentrations in goats at different physiological stages, as affected by the energy intake
Small Ruminant Research, 2007
The effects of different concentrate levels in the diet on plasma 3-3′-5-triiodothyronine (T3) an... more The effects of different concentrate levels in the diet on plasma 3-3′-5-triiodothyronine (T3) and thyroxine (T4) concentrations in does of different physiological conditions were investigated. Blood samples were taken starting in autumn from 20 goats fed hay ad libitum, during the dry period (30 days and 3 days prior to the synchronized oestrus; D1 and D2, respectively), pregnancy (week 13,
Small Ruminant Research, 2007
Gastrin (GAS) and insulin (INS) play a significant role in the regulation of feed intake, as well... more Gastrin (GAS) and insulin (INS) play a significant role in the regulation of feed intake, as well as in the homeorhetic adaptations to different physiological stages, nutrient supply and requirements. The aim of the study was to verify if plasma GAS and INS concentrations in adult does are affected by the physiological state, change in response to the meal and are correlated with feed intake and energy balance. Dry matter intake (DMI) and pre and post-prandial plasma concentrations of gastrin-17 and insulin were recorded in 21 female goats fed hay and different quantities of concentrate (maize grain) twice daily in different physiological states. DMI was lower during the week of oestrous activity, compared to the period of anoestrus -progressively decreasing during pregnancy and increasing during the post-partum period, without significant differences between early and late lactation. Plasma GAS concentrations were significantly affected by physiological status, being higher (P < 0.05) during lactation than during pregnancy. Overall plasma GAS concentrations increased (P < 0.01) from pre-feeding levels (169 ± 24 pg/ml), to 30 min after feed ingestion (185 ± 29 pg/ml). The increase occurred 10 and 20 min (P < 0.05) after feeding, regardless of the diet composition. Both pre-and post-prandial GAS concentrations were related to DMI (P < 0.001), but not to the energy intake. Plasma INS on the other hand was not significantly affected by the physiological status. The pre-feeding plasma INS concentration, across all physiological states, was 1.36 ± 0.32 ng/ml and increased (P < 0.01) to 1.45 ± 0.38 ng/ml 30 min after feeding. Pre-feeding INS, but not post-prandial INS, increased with increasing proportions of maize in the diet and energy intake (P < 0.05). Overall INS was negatively correlated (P < 0.05) to DMI. It was concluded that cephalic reflexes are efficient stimula for both GAS and INS release in adult goats fed twice daily. Plasma GAS concentrations were related to hay intake and total DMI, thus with the volume of ingesta and presumably the time spent eating. GAS concentrations were not affected by the type of feed, nor the energy intake or the flux into the abomasum. Pre-feeding plasma INS was mainly dependent on the energy intake, while the post prandial increase was not dependent on the size or quality of the meal, or on the energy intake. Dietary manipulation and feed ingestion can thus affect the circulatory levels of these two main endocrine factors.
Meat Science, 2000
A study involving 36 wether lamb carcasses was conducted in order to evaluate the eects of 0.3 M ... more A study involving 36 wether lamb carcasses was conducted in order to evaluate the eects of 0.3 M CaCl 2 injection on ®nal tenderness in muscle Longissimus thoracis et lumborum. Injection of wether lamb carcasses with CaCl 2 accelerated the post mortem tenderization process. Both control and distilled water injected animals had similar Ca 2+ -dependent proteases (m-calpain and mcalpain) and their inhibitor (calpastatin) activities, whereas these were all signi®cantly decreased in CaCl 2 injected animals. The eect of CaCl 2 injection on tenderness was recorded by measuring shear force values 2 and 6 days post mortem. Tenderness was signi®cantly improved by CaCl 2 injection at both at 2 and 6 days post mortem. It was concluded that activation of m-calpain and mcalpain was responsible for the observed post mortem proteolysis and tenderization. #
Transport stress in horses: an electromyographic study on balance preservation
Livestock Production Science, 2002
... Horses During 24 Hours in Polygraphic Monitoring Technique. In: Proc. 16th AESM Meeting, San ... more ... Horses During 24 Hours in Polygraphic Monitoring Technique. In: Proc. 16th AESM Meeting, San Antonio, Texas, USA, AESM, Santa Barbara, CA, USA (1997), pp. 39–45. Giovagnoli et al., 1998aG. Giovagnoli, C. Pieramati ...
Animal Research, 2001
A study involving 48 beef carcasses was conducted in order to evaluate the effects of 0.3 M calci... more A study involving 48 beef carcasses was conducted in order to evaluate the effects of 0.3 M calcium chloride (CaCl 2 ) injection on final tenderness in muscle Longissimus thoracis et lumborum. Injection of beef carcasses with CaCl 2 accelerated post mortem tenderization process. Ca 2+ -dependent proteases (µ-calpain and m-calpain) and their inhibitor (calpastatin) activities were all significantly (P < 0.01) decreased in CaCl 2 injected animals (n = 24) compared with control animals (n = 24). Tenderness, assessed by measuring shear force, was significantly improved (P < 0.05) by CaCl 2 injection both at two and eight days post mortem.
Ingestive behaviour of sheep and goats grazing in a landscape mosaic
Annales de Zootechnie, 1995
Evaluation of techniques to detach particle-associated microorganisms from rumen contents
Animal Feed Science and Technology, 2006
Effects of the most commonly used treatments to detach particle-associated microorganisms from ru... more Effects of the most commonly used treatments to detach particle-associated microorganisms from rumen contents were investigated using rumen particles of different sizes. Particles were obtained before feeding from ruminally cannulated sheep. The extent of microorganism dissociation was determined using 15N as an external marker. The first experiment studied the effect of anaerobiosis on efficiency of 1g/l methylcellulose, pH 8, and chilling (4°C). Due to poor detachment, the anaerobic procedure was discarded. The following factors, separately or in combination, were then examined in aerobic conditions on two classes of particles obtained from whole ruminal contents (large: &gt;400μm; small: 100–400μm) being: (a) stomacher pummelling (5min); (b) Waring blender homogenisation (3×1min); (c) chilling (4°C); (d) pH 8; (e) 1g/l methylcellulose; (f) 10ml/l methanol and 10ml/l tertiary butanol. Samples were incubated for 5h, except for treatments (a) and (b), and washed after treatment for 2min under running tap water in a 25μm gauze. Blending proved to be the most effective treatment (from 50 to 57% removal). Combinations of treatments did not improve detachment. N losses from treated samples were linearly related to 15N removal. The percentage of particles removed was calculated using incubated and/or washed particles as the control, according to treatments. Results suggest that caution is needed when evaluating the effectiveness of treatments, because results are dependent on the type of particles chosen as the control.
Social and spatial interactions between Red deer and cattle in Italian Alps
Frequencies of fleece color genes in Upper Visso sheep
Small Ruminant Research, 1989
... Therefore one can find pig mented fleece now only in ancient sheep breeds (Soay, FarSe, Icela... more ... Therefore one can find pig mented fleece now only in ancient sheep breeds (Soay, FarSe, Icelandic, Ro manov sheep) or in fur breeds (Karakul, Tzurcana sheep). ... (A new estimation of the 179 frequency of the gene for black in the "Bleu du Maine" sheep breed.) Ann. GSnSt. ...
Italian Journal of Food Safety, 2013
The microbiological, chemical-physical and organoleptic characteristics of four batches of Ciausc... more The microbiological, chemical-physical and organoleptic characteristics of four batches of Ciauscolo salami, two made from meat of pigs fed diet integrated with 0.2% of rosemary extract (RS) and two controls (CSs), were considered. Three samples for each batch were in double analyzed for total bacterial count at 30°C, enumeration of lactococci, lactobacilli, staphylococcus coagulase positive, enterococci, Enterobacteriaceae, and isolation of Salmonella spp. and Listeria monocytogenes, after filling and at 7 and 20 days of ripening. On the same samples, measurement of pH (pHmeter MP120; Mettler-Toledo Spa, Schwerzenbach, Switzerland), activity water (aw) (Hygroscope BT-RS1 Rotronic; PBI International, Milan, Italy) and CIE L*a*b* colour (Chromameter Minolta C400; Minolta Ltd., Osaka, Japan) were performed. Proximal composition, NaCl content (AOAC, 1990) thiobarbituric reactive substances (TBARs) and panel test (ISO 8586-1:1993 and ISO 8586) were performed only on samples obtained at the end of the ripening time.
Dietary effects of a mix derived from oregano (Origanum vulgare L.) essential oil and sweet chestnut (Castanea sativa Mill.) wood extract on pig performance, oxidative status and pork quality traits
Meat Science, 2015
The effects of a pre-formulated commercial plant extract mix, composed of equal parts of oregano ... more The effects of a pre-formulated commercial plant extract mix, composed of equal parts of oregano essential oil and sweet chestnut wood extract, on performance, oxidative status and pork quality traits were evaluated. In two 155-d studies, 60 pigs (mean liveweight: 42.9 kg) were assigned to either a control diet (CTR) or an identical diet supplemented (0.2%) with the plant extract mix (OC). No differences in the growth rate were observed. Glutathione peroxidase and glutathione reductase activities in the OC muscles (Longissimus lumborum) were higher than in CTR muscles. The lipid oxidation of meat was lower in the OC group. In the cooked meat samples, OC animals had the lowest L* and H° values and the highest a* values. The OC meat received higher scores for colour, taste and overall liking in both the blind and the labelled consumer tests.
Evaluation of the antioxidant properties and oxidative stability of Pecorino cheese made from the raw milk of ewes fed Rosmarinus officinalis L. leaves
International Journal of Food Science & Technology, 2014
ABSTRACT The aim of this work was to study the effect of rosemary leaf dietary supplementation on... more ABSTRACT The aim of this work was to study the effect of rosemary leaf dietary supplementation on the antioxidant activities and total phenolic content of Pecorino cheese. Three hundred and twenty-four sheep were randomly assigned to two dietary groups, which received a standard diet based on lucerne hay and concentrate (400 g per day). The concentrate of the rosemary supplemented group contained 2.50% dried rosemary leaves. The trial lasted 7 weeks. Cheesemaking was performed 3, 5 and 7 weeks from the start of the trial. The Pecorino cheese antioxidant activity was modified by the diet. Rosemary supplementation increased the total phenolic content, enhanced the antioxidant properties and decreased the lipid oxidation of cheese. A slight decrease in flavour was detected in cheeses after 7 weeks of rosemary administration.
Influenza del contenuto in cellule somatiche del latte ovino sulle caratteristiche sensoriali di ... more Influenza del contenuto in cellule somatiche del latte ovino sulle caratteristiche sensoriali di formaggio Pecorino RIASSUNTO Il contenuto in cellule somatiche (SCC) del latte ovino è in grado di influenzare alcuni parametri di caseificazione e le caratteristiche finali del formaggio. L'obiettivo di questo studio è stato quello di valutare l'effetto delle cellule somatiche su alcune caratteristiche sensoriali del formaggio Pecorino dopo 60 giorni di stagionatura. A tale scopo sono state eseguite caseificazioni utilizzando latte con valori bassi (<500.000 cellule/ml), medi (1.000.000-1.500.000 cellule/ml) e alti di SCC (>2.000.000 cellule/ml). I formaggi ottenuti sono stati sottoposti ad analisi chimico-fisiche (pH), compositive (umidità, proteine, grassi e ceneri) e sensoriali (impronta olfattiva -naso elettronico, test duo-trio, test di ordinamento e profilo sensoriale). Il valore di pH a fine stagionatura dei formaggi ottenuti da latte con elevato SCC è risultato più alto (5,37) rispetto a quello rilevato nei formaggi caratterizzati da medio (5,23) (P<0,05) e basso SCC (5,15) (P<0,01). L'analisi della composizione chimico-centesimale ha permesso di evidenziare un contenuto di umidità superiore nei formaggi ottenuti da latte con alto SCC (42,91%) rispetto a quelli con basso SCC (42,03%) (P<0,01). Nessuna differenza è stata riscontrata per i valori riguardanti l'impronta olfattiva misurata con naso elettronico, mentre le altre analisi sensoriali hanno evidenziato che i formaggi prodotti con latte ad alto SCC risultano più consistenti e granulosi e nel complesso meno graditi.
speciale atti del convegno nazionale "dal 1963 al 2013, da umberto pallotta, pompeo capella e edo... more speciale atti del convegno nazionale "dal 1963 al 2013, da umberto pallotta, pompeo capella e edoardo turchetto in poi: i lipidi in 50 anni di ricerca" -ancona, 10-11 ottobre 2013
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Papers by Massimo Trabalza