The aim of this study was to investigate the effect of two different feeding managements on growth performance, carcass, and meat traits of 40 pigs: 20 Cinta Senese pure breed (CS) and 20 Large White x Cinta Senese (LWxCS) crossbred pigs. Twenty barrows (10 CS and 10 LWxCS) were reared outdoor in a rotational pasture system according to the farm forage chain; pigs were supplemented with concentrate when needed (P); twenty barrows (10 CS and 10 LWxCS) were placed into outdoor fence as control and feed only concentrate (F). All pigs were slaughtered at 154 kg of live weight, on average. Carcass was dissected into anatomical cuts; tissue composition of lumbar sample joint was assessed and physical and chemical analysis on the Longissimus lumborum were carried out. Growth rate was similar among genotypes and feeding management, despite the differences in concentrate administered between P and F animals (488 vs 750 kg/head, respectively). As regard carcass and meat quality traits, rearing system showed almost no significant differences. CS showed a higher carcass yield (82.17 vs 79.63%), lower percentage of lean cuts (55.20 vs 60.40%) and a higher percentage of fat cuts (40.20 vs 34.47%) than crossbreed. As regards sample joint composition, CS showed higher percentage of fat. In chemical physical analysis, few differences emerged for drip loss comparing CS and LWxCS (1.99 vs 2.77%) and for the moisture percentage comparing P and F (69.84 vs 68.57%).

Growth performance and meat quality traits of 24 Massese suckling lambs reared up to 69 days of age in different farming systems were evaluated. Three groups were considered: stall (S) reared indoors and fed concentrate and hay; pasture (P) reared outdoor and fed pasture and hay; semi free-range (F) reared indoors during the night and at pasture during the day, fed concentrate, hay and herbage. The lambs remained constantly with their dams for the whole period, having thus always access to mothers’ milk. Animals weights were recorded, and, after slaughtering, carcase traits were considered. Fatty acids composition and chemical/physical parameters of milk and meat were analysed. Lambs growth was similar in the first 30 days, while afterwards differences emerged: P lambs recorded the worst values reaching slaughter weight of 14.6 kg versus 22.3 and 22.7 of the S and the F group, respectively. Carcase of P lambs resulted less fat and with a lower lean/bone ratio than the other groups (1.8, 2.1 and 2.3 for P, S and F, respectively). Fatty acids composition of ewes’ milk had effect on lambs’ meat profile, probably because they continued to suck milk until slaughter. Moreover, also farming system affected fatty acids profile of lambs’ meat: grazing animals, especially P, showed the highest PUFA and the lowest SFA percentage and P meat showed the best composition for human health. As regards physical traits, F meat was more coloured than P and S meat, while P meat was less tender than others.Highlights Two-month-old Massese lamb is a marketable product. Suckled milk affected lambs’ meat composition also at later ages. Pasture in lambs’ diet increases PUFA content in the meat.

ABSTRACT: This study evaluated the performance at slaughtering of calves; young bull and bull of Maremmana breed, and compared, through Analysis of Variance (ANOVA) and Principal Component Analysis (PCA) on fatty acid composition, the characteristics of the resulting meat categories: veal, young bull meat and bull meat. The Maremmana cattle is a local endangered breed deriving from Tuscany and Latium. The animals of this study were raised under same conditions in pasture with hay and concentrate supplementations. Eighteen calves of 12-14 months, 27 young bulls of 18 months and 14 bulls of 20-24 months were slaughtered in this trial. The performances at slaughtering were considered, and on the meat samples, the chemical analysis and the fatty acid composition were carried out. Results were submitted to ANOVA and PCA, and a Heat map that considered the fatty acid distances among meat typologies was built. Slaughtering performances were better in young bulls and bulls. Chemical composition didn’t differ among meat categories. Saturated fatty acids (SFA) were similar among meats, but Monounsaturated (MUFA) and Polyunsaturated fatty acids (PUFA) were lower in veal. Desirable fatty acids and Healthy Indices were better in veal. The results of PCA and Heat map confirmed that veal was quite different from other meats. Maremmana meat deriving from animals of different age has shown overall good characteristics, suitable for the diet of western country population.

EnglishThis study evaluated the performance at slaughtering of calves; young bull and bull of Maremmana breed, and compared, through Analysis of Variance (ANOVA) and Principal Component Analysis (PCA) on fatty acid composition, the characteristics of the resulting meat categories: veal, young bull meat and bull meat. The Maremmana cattle is a local endangered breed deriving from Tuscany and Latium. The animals of this study were raised under same conditions in pasture with hay and concentrate supplementations. Eighteen calves of 12- 14 months, 27 young bulls of 18 months and 14 bulls of 20-24 months were slaughtered in this trial. The performances at slaughtering were considered, and on the meat samples, the chemical analysis and the fatty acid composition were carried out. Results were submitted to ANOVA and PCA, and a Heat map that considered the fatty acid distances among meat typologies was built. Slaughtering performances were better in young bulls and bulls. Chemical composition didn’t differ among meat categories. Saturated fatty acids (SFA) were similar among meats, but Monounsaturated (MUFA) and Polyunsaturated fatty acids (PUFA) were lower in veal. Desirable fatty acids and Healthy Indices were better in veal. The results of PCA and Heat map confirmed that veal was quite different from other meats. Maremmana meat deriving from animals of different age has shown overall good characteristics, suitable for the diet of western country population portuguesO objetivo deste trabalho foi avaliar o desempenho no abate de bezerros, novilhos e touros da raca Maremmana, e comparar, por meio de Analise de Variância (ANOVA) e Analise de Componentes Principais (PCA), a composicao de acidos graxos e as caracteristicas da carne das diferentes categorias: bezerro, novilho e touro. Os animais deste estudo foram criados nas mesmas condicoes em pastagem com suplementacao de feno e concentrado. Foram utilizados 18 vitelos abatidos aos 12-14 meses, 27 novilhos abatidos aos 18 meses e 14 touros abatidos aos 20-24 meses. Sucessivamente foi analisado o desempenho ao abate e as caracteristicas nutricionais e fisico-quimicas do Musculus longissimus dorsi. Os resultados foram submetidos a analise de variância. Os parâmetros de abate foram melhores em novilhos e touros. A idade ao abate nao afetou as caracteristicas quimicas da carne. Nao houve diferenca em relacao a porcentagem de acidos graxos saturados (SFA), mas a carne de vitela apresentou menor teor de monoinsaturados (MUFA) e poliinsaturados (PUFA). Os acidos graxos desejaveis e os indices de saude foram melhores na carne de vitela. A composicao de acidos graxos foi utilizada tambem, na analise multivariada dos componentes principais e no mapa de calor, como variavel discriminatoria para os tres categorias de carne; essas analises confirmaram que o produto carneo de vitela e diferente de outros tipos. A carne de Maremmana proveniente de animais de diferentes faixas etarias mostrou boas caracteristicas gerais, adequadas para a dieta da populacao do pais ocidental

The aim of this work was to determine the chemical, physical and sensorial characteristics of a cured product called ‘Cuore di Spalla’, resulting from two different pig genotypes (G) and two salting times (S). Fourteen Duroc × Large White (D × LW) and 14 Cinta Senese × Large White (CS × LW), reared in the same condition in outdoor and fed commercial mixture. The animals were slaughtered at 10 months of age which corresponds to an average live weight of 143 ± 15 kg for D × LW and 122 ± 15 kg for CS × LW. The right shoulders were salted for 3 days (L) and the left ones for 5 days (H). Physical (colour, texture profile analysis), chemical (moisture; crude protein; IMF; ash; salt; total lipids; fatty acids) and sensorial analyses (by panellists’ group) as well as volatile compounds profile (by SPME-GC-MS technique) were determined at the end of seasoning period. The genotype affected product’s size (1484.3 vs 1857.1 g of final weight for CS × LW and D × LW respectively), chemical characteristics and texture (cohesiveness 0.50 vs 0.53 and springiness 6.73 vs 7.12 for CS × LW and D × LW respectively). Aromatic profile was less affected by the factors considered or at least the panellists were not able to discriminate the effect. The main family of volatile compounds affected by genotype was alcohols. Salting time seemed to affect only the parameters closely related to salt (16.52 vs 15.33% of salt and 5.15 vs 4.35 for saltiness in H vs L respectively).Highlights The genotypes determined differences in size, fat quantity and physical-chemical parameters of the ‘Cuore di Spalla’ product. Very limited differences in the aromatic profile were found. Both salting times led to high salt content in the product. It seems feasible to produce the ‘Cuore di Spalla’ with further reduction of salting times.

Soya bean is the main protein source in poultry feed but rising prices make an alternative protein source necessary. Insects, such as the black soldier fly (Hermetia illucens), may be an attractive solution for hens, although little information is available on their effect on egg quality. The present study aims to fill this gap by testing the effect of 100% replacement of soya bean with H. illucens larva meal in the diet of Lohmann Brown Classic laying hens for 21 weeks. At the end of the trial, the eggs were characterized for parameters such as weight, colour, proximate composition of albumen and yolk, and content of carotenoids, tocopherols and cholesterol. The fatty acid profile of yolks was also determined. Hens fed the insect-based diet produced eggs (HIM group) with a higher proportion of yolk than the group fed the soya bean-based diet (SBM group). HIM was associated with redder yolks (red index 5.63 v. 1.36) than SBM. HIM yolks were richer in γ-tocopherol (4.0 against 2.4 mg/kg), lutein (8.6 against 4.9 mg/kg), β-carotene (0.33 against 0.19 mg/kg) and total carotenoids (15 against 10.5 mg/kg) than SBM yolks. The fatty acid composition of HIM yolks was almost identical to that of SBM yolks. Finally, HIM yolks contained 11% less cholesterol than SBM yolks. These results suggest that H. illucens larva meal is a suitable total substitute for soya bean meal in the diet of Lohmann Brown Classic laying hens. A sustainable alternative to the plant protein source therefore seems feasible.

ABSTRACT The objective of this research was to evaluate the growth performance, oxidative stress, and fatty acid profiles of lambari (Astyanax altiparanae) fed diets containing different lipid sources: soybean oil, linseed oil, and freshwater fish residue oil combined or otherwise with sesame oil (SEO). The fish (mean weight 0.95±0.46 g; mean length 4.21±2.77 cm) were distributed into 24 cages (cage capacity: 0.70 m3; fish density: 276 individuals m−3) in six treatments and four replicates. After 80 days of feeding, they were weighed, and samples were collected for assay of catalase, glutathione reductase (GR), and lactate dehydrogenase (LDH) enzyme activities in muscle and analysis of the fatty acid profiles of polar and neutral fractions of whole eviscerated fish. The addition of SEO reduced docosahexaenoic acid (C22:6n-3, DHA) levels but increased the percentage of highly unsaturated n-3 fatty acids and the DHA: eiocosapentaenoic acid ratio, while reduced GR and LDH enzyme activities in muscle. Thus, certain blends of oils added to fish diets can improve the lipid profile of lambari and protect consumers against reactive oxygen species.

CS showed higher percentage of fat cuts, except for jowl (p>.68) and lower of lean cuts (total fat cuts, 35.06 vs. 27.46% and total lean cuts, 59.43 vs. 66.36% for CS and CS×LW respectively). The greater adiposity of CS was also confirmed by sample cut dissection (p<.05) with exception of intermuscular fat (p>.05). The chemical traits recorded not significant differences both in Longissimus lumborum (LL) and in Psoas major muscles. As regard physical analysis, cooking loss (21.24 vs. 24.24 % for CS and CS × LW respectively) and WB on cooked meat (100.3 vs. 136.6 N for CS and CS × LW respectively) resulted different in Longissimus lumborum muscle. The fatty acid profile of backfat showed differences for total lipids, MUFA and PUFA content. CS group recorded the highest value of C18:1, influencing thus the whole MUFA family (46.29 vs. 44.98% for CS and CS×LW respectively). PUFA, both n3 and n6, resulted different between groups, with C18:2 (p<.01) and C18:3 (p<.0001) fatty acids higher in CSxLW group. Among saturated fatty acids, only C12:0, C14:0 and C16:0 resulted higher in CS group (p<.05). Crossbreeding is thus a reliable solution to produce meat with desired qualitative characteristics also for Cinta Senese sector.

The present study tested a partial substitution of fish meal (FM) with increasing levels of full-fat Tenebrio molitor larvae meal (TM) in diets for rainbow trout (115.6±14.0g initial body weight) on body morphological and marketable characteristics, and on fillets physical and chemical traits. Fish were fed three diets: a control diet (TM0) and two other diets (TM25 and TM50) corresponding to 0, 25 and 50% of TM inclusion level, respectively. After 90days of rearing, no statistical differences were detected for morphometric and slaughter traits and for pH, water holding capacity, cooking loss and shear force in raw and cooked fillets. Moreover, diets did not affect the colour of raw and cooked fillet; however, significant variations were observed in colour of skin (dorsal region), that showed higher redness index (a*) in TM0 and TM25 groups. No differences were observed in proximate composition of fillets (raw and cooked), whilst fatty acid (FA) profile was strongly affected by the diet insect meal content. The FAs C16:0, C18:1n9 and C18:2n6 increased whilst EPA and DHA progressively diminished in fillets when TM inclusion in feeds increased. Regarding the FA quality indexes (both for raw and cooked fillets), TM50 group had a higher thrombogenicity index than the TM0 group; PUFA/SFA and n3/n6 ratio gradually decreased with the increase of FM replacement in the diets. In conclusion, TM could partially replace FM in rainbow trout diet, without having a negative effect on fish characteristics and on most quality traits of the fish flesh, except for fatty acid profile.

The aim of this study was to evaluate the influence of stunning/slaughter methods on the animal welfare aspects and on the physical and chemical parameters of frozen cobia (Rachycentron canadum) meat, during the frozen storage. Fish (n=30 per treatment) were stunned electronarcosis, by hypothermia and CO2 narcosis, then slaughtered by gill cutting and stored at −18°C for 180days. During stunning/slaughter, water quality and the time to reach clinical indicators of unconsciousness were observed. During the storage period, every 60days, samples were taken and analysed for pH, total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS), protein (actin and myosin) denaturation, fatty acid composition, colour (L*, a*, and b*), texture, drip loss (DL), cooking loss (CL) and water holding capacity (WHC). The time to reach unconsciousness resulted faster (2s) when electronarcosis was applied, while the times were longer with hypothermia and CO2 narcosis (17.5min and 48min, respectively). TVBN, DL, TBARS, texture, actin, myosin, pH, L*, a*, and b* were not affected by the stunning methods while CL was significantly higher in fillet of fish stunned by electronarcosis not altering the shelf life of the fillets. Based on the behaviour of the parameters analysed, electronarcosis seemed to be an adequate stunning method for cobia, since promoted fast unconsciousness and it did not compromise flesh quality.

In this study, the slaughtering performances and the meat quality of lambs slaughtered at 20 kg of live weight were considered. The lambs belonged to two Tuscan local breeds, the Pecora dell'Amiata sheep and the Pomarancina sheep. In this study on the longissimus thoracis+lumborum samples the physical-chemical and nutritional characteristics were considered. Data were analysed to Analysis of Variance through the least squares method. On the fatty acid composition and on the Health Indices a Principal Component Analysis (PCA) was performed. The Amiata lambs have reached later the weight at slaughtering (88 +/- 3.5 vs 66.5 +/- 3.3 d). The carcass weight (11264.0 +/- 482.0 vs 9007.0 +/- 533.0 g) and the dressing percentage (52.91 +/- 0.87 vs 47.55 +/- 0.95) were higher in Pomarancina lamb meat. The free water (16.29 +/- 0.47 vs 12.47 +/- 0.65 cm(2)) and the texture values (35.97 +/- 2.24 vs 18.79 +/- 3.25 N) were higher in Pomarancina lamb meat. Amiata lamb meat had a higher Saturated Fatty Acids (SFA) (49.91 +/- 1.29 vs 46.05 +/- 0.96) and PUFA.6 (9.14 +/- 0.55 vs 7.64 +/- 0.41) percentage, while Pomarancina lamb meat had higher Monounsaturated Fatty acids (MUFA) percentage (38.82 +/- 0.85 vs 31.72 +/- 1.14). The health Indices indicated as both meats are favourable in human diet; omega 6/omega 3 ratio was 2.78 +/- 0.10 vs 2.20 +/- 0.08 in Amiata lamb meat and in Pomarancina lamb meat respectively. The PCA for the single fatty acids indicated two different groups for Amiata lamb meat and Pomarancina lamb meat in the PC1; the first group was identified by SFA. The PCA for the fatty acids categories and Healthy Indices subdivided both meats in the PC2 that identified the Amiata lamb meat for SFA and the Pomarancina lamb meat for MUFA, MUFA/SFA and UFA (Unsaturated Fatty Acids)/SFA.

The organic farming of sea bass and sea bream was investigated in a commercial farm by assessing environmental impact, growth performance, fish welfare and product quality in a multidisciplinary approach. Organic and conventional juveniles were reared in four circular 3.800 m(3) floating sea cages at a maximum final stocking density of 15 kg/m(3) and fed on organic or conventional commercial feeds. Conventional farming was started simultaneously and monitored as the reference condition. Environmental and biological samplings were performed after 16 months at the first fish harvesting. No environmental impact was observed in the organic farming area, whereas a significant increase in total phosphorus concentration in the sediment and some changes in the structure and species composition of benthic assemblages were detected just beneath the conventional sea cages with no impact 25 m from the cages. Organic fish showed a better growth performance consistent with the lower feed conversion ratio and higher metabolic status, as evidenced from the protein and energy profiles, compared with conventional fish. No dietary influence on stress and immune response was observed. A higher incidence of fin splitting occurred, probably due to nutritional factors and/or to the larger size of organic fish. Similar good morphological, physical and sensory traits between organic and conventional fish were observed, as denoted by the high fillet yield, low flesh lipid content, long freshness and shelf life both in sea bream and in sea bass. Conversely, the fillet fatty acid composition was different, being poorer in n-3 PUFA and richer in linoleic acid (C18: 2 n-6) in organic versus conventional fish, mirroring the fatty acid profile of the diet. The organic farming of sea bass and sea bream exhibited an overall good performance. Husbandry and feeding practices did not produce any evident environmental impact although long-period investigations covering several full production cycles are needed. Organic fish grew well, displayed an overall state of well-being and had good quality features despite a lower EPA and DHA content. Improvement of organic feed formulation and quality of feed ingredients emerge as important issues to be addressed to optimize the nutritional quality of organic sea bass and sea bream. (C) 2017 Elsevier B.V. All rights reserved.

Pecora dell’Amiata sheep is registered in the Regional population register of the autochthonous endangered sheep and goat breeds, and it is a double purpose breed (meat and milk). It derives from the mount Amiata area in Tuscany. In Tuscany the sheep meat consumption occurs in particular in Easter and in Christmas time. Because of the new markets, ewe meat has shown in the last years a consumption increase. In Italy, the more consumed ovine meat is the suckling lamb meat. In the last years, this kind of meat production and consumption decreased in Italy, but the ewe meat consumption has been slowly increased, because of the spread of typical regional food, and the new market needs. The trial was performed with ewes and lambs deriving from the local breed Pecora dell’Amiata. In this work, the Musculus longissimus dorsi (M. longissimus thoracis + lomborum) physical-chemical and nutritional characteristics of 23 ewes and 20 lambs were compared. The ewes of the trial were over 7 years old while the lambs were on average 80 days old. Ewe meat has shown lower drip loss (4.14 vs 2.71%) and lightness (L* 38.6 vs 45.3) values, and higher PH (6.15±0.07), shear force (8.4 vs 2.31 kg), fat content (5.9 vs 2.0%). The lamb meat lipids had higher polyunsaturated fatty acid content (PUFA: 14.58 vs 9.25%) and higher PUFA/Saturated Fatty Acids (SFA) ratio (0.31 vs 0.20). The PCA analysis identified two distinct groups regarding ewe and lamb meat respectively for the fatty acids composition and the health indices. Ewe meat showed dietetic and nutritional characteristics similar to that of lamb meat. These characteristics may allow in the future, to the ewe meat valorisation, now not appreciated by Tuscan and Italian market.

Mechanical separation systems are a good option to create new fish products and open new market, however studies on the effect on quality of mechanical treatment on species of interest for European aquaculture, such as European sea bass, gilthead sea bream, and rainbow trout are scarce. Thus in this research, the effect on colour, nutritional quality, and lipid stability was considered immediately after separation process and after 90 days of frozen storage. Results revealed that mechanical separation technique significantly affected colour and lipid stability of the three studied species. Increases in L* and secondary oxidation products were observed, together with a decrease of antioxidant capacity. Nutritional value instead was unaffected by treatment. Thus, mechanical separation process could represent a new way to better exploit species of interest for European aquaculture and acquire new market niches, but oxidative processes during the treatment have to be limited and kept under control.

The effects of stunning/slaughtering methods (carbon monoxide asphyxia, CO; electroshock, E; asphyxia in the air, A) were studied in rainbow trout kept in freshwater at 12 degrees C. The fish were analysed for blood parameters, rigor mortis evolution, fillets shape changes over 48 h, and ATP depletion and Adenylate Energy Charge (AEC) in muscle immediately after death. Treatment Awasmost stressful giving the lowest pH values during rigor evolution, the highest concentration of lactate (6.31 mM) in plasma and the lowest AEC values in the muscle. None of the three-stunning/slaughtering methods affected perimeter, length and height of the fillets, with exception for the area at 24 h and 48 h post mortem, which was significantly reduced by CO treatment (CO b A b E). Globally, CO and E treatments showed the highest ability in preserving muscle energy immediately after death, whereas treatment E resulted the most suitable method for slaughtering, based on blood and muscle indicators.Statements of relevance:1. The application of CO as slaughtering/killing method on rainbowtrout, focusing on the effects produced in the pattern of some analytical parameters during the first period post mortem2. The use of carbon monoxide for killing fish has been only recently experimented and only in Atlantic salmon.3. Improve the knowledge about the use of CO, due the scarcity of information in scientific literature (C) 2016 Published by Elsevier B.V.