• Biodiversità Zootecnica

     

    "La salvaguardia della diversità genetica passa attraverso la conoscenza."

    Carlo Cosentino - 2011

  • Biodiversità Zootecnica

    La diversità biologica rappresenta il processo evolutivo che nel corso dei millenni ha generato le specie animali e vegetali esistenti attraverso la selezione naturale

     


  • Biodiversità Zootecnica

     

    La varietà di caratteri morfologici e funzionali rappresenta una risorsa “non rinnovabile"

     


  • Biodiversità Zootecnica

     

    Nel mondo vengono allevate e selezionate pochissime razze animali di interesse zootecnico che sostituiscono ovunque le razze locali."

     


  • Biodiversità Zootecnica

     

    Tutelare e valorizzare le razze zootecniche locali, i meticci e le specie tipiche."

     


  • Biodiversità Zootecnica

     

    Incentivare e salvag uardare la zootecnia estensiva può aiutare a contrastare l'abbandono dei territori rurali."

     


  • Biodiversità Zootecnica

     

    L'allevamento estensivo è fondamentali per il presidio e il governo del territorio rurale."

     


  • Biodiversità Zootecnica

     

    L'introduzione e l'invasione di Specie aliene rappresenta una minaccia per la biodiversità."

     


Alcuni plus sulla conservazione

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PADRACCIO CHEESE MADE WITH GOAT MILK

Posted in Abstract

EFFECTS OF DIETARY SUPPLEMENTATION WITH EXTRUDED LINSEED AND OREGANO IN AUTOCHTHONOUS GOAT BREEDS ON THE FATTY ACID PROFILE OF MILK AND QUALITY OF PADRACCIO CHEESE

 

C. Cosentino, M. A. Colonna, M. Musto, A. Dimotta, P. Freschi,

S. Tarricone, M. Ragni, R. Paolino

ABSTRACT

The study aimed to evaluate the effects of linseed and oregano supplementation to the goat diet on fatty acid profile and sensory properties of Padraccio, a typical cheese produced during Spring-Summertime in the Basilicata region (Southern Italy). Extruded linseed and dried oregano inflorescences were integrated in the pelleted concentrate supplementation (500 g/head/day) in 21 grazing goats, that were randomly assigned, seven per group, to the following experimental treatments: concentrate (C); concentrate with addition of linseed (L); concentrate with addition of linseed and oregano (LO). Pooled milk from each group was used in cheese making. Dietary integration with extruded linseed improved the fatty acid profile of Padraccio cheese under the nutritional profile. Moreover, the cheese from this group evidenced the highest scoring on sensory parameters of colour, flavor, texture, and overall liking.

Keywords: biodiversity, goat milk, linseed, fatty acids, Padraccio cheese, sensory analysis, autochthonous goats.

C. Cosentino, M. A. Colonna, M. Musto, A. Dimotta, P. Freschi, S. Tarricone, M. Ragni, R. Paolino. 2020. Effects of dietary supplementation with extruded linseed and oregano in autochthonous goat breeds on the fatty acid profile of milk and quality of Padraccio cheese. Journal of Dairy Science. In press

 

 

MEAT QUALITY AND LIPID FATTY ACID PROFILE FROM WILD THRUSH (TURDUS PHILOMELOS), WOODCOCK (SCOLOPAX R

Posted in Abstract

MEAT QUALITY AND LIPID FATTY ACID PROFILE FROM WILD THRUSH (TURDUS PHILOMELOS), WOODCOCK (SCOLOPAX RUSTICOLA) AND STARLING (STURNUS VULGARIS): A PRELIMINARY COMPARATIVE STUDY.
Tarricone, S., Colonna, M.A., Cosentino, C. , Giannico, F., Ragni, M.

Abstract
The present study aimed to evaluate the nutritional proximate composition, some qualitative traits and fatty acid profile of meat from wild thrush, woodcock and starling hunted in Southern Italy in 2017 and 2018. Nutritive composition and physical traits of meat and lipid fatty acid profile were evaluated in breast muscle (Pectoralis major) of gamebirds. From findings, the meat pH was significantly (P < 0.001) higher in starling when compared to the other two species. Thrush meat was significantly (P = 0.002) darker and had higher redness (P < 0.001) and yellowness (P = 0.004) in comparison to starling and woodcock. Thrush breast muscle showed the highest (P < 0.001) level of lipids and lowest (P < 0.001) protein content. Meat from thrush showed the best lipid fatty acid profile based on the higher (P < 0.001) monounsaturated fatty acids (MUFA) and lower (P < 0.001) saturated fatty acids (SFA) concentrations. Starling breast muscle reported the highest (P = 0.002) polyunsaturated fatty acids (PUFA) level compared to both thrush and woodcock, whereas no differences were detected on total n-3. The ratio n-6/n-3 was higher (P = 0.001) in starling muscle. Thrush breast muscle had the lowest (P < 0.001) atherogenic and thrombogenic indices compared to the other gamebirds.
The findings indicated that meat from the three investigated gamebirds species may represent a healthily lipid food source for human consumption in relation to the prevention of cardiovascular diseases.

Tarricone, S., Colonna, M.A., Cosentino, C. , Giannico, F., Ragni, M. 2020. Meat quality and lipid fatty acid profile from wild thrush (Turdus philomelos), woodcock (Scolopax rusticola) and starling (Sturnus vulgaris): a preliminary comparative study. Lipids Health Dis 19:119. https://doi.org/10.1186/s12944-020-01300-z

 

 

 

 

 

 

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UNIVERSITA' DEGLI STUDI
DI BASILICATA

Facoltà di Agraria

Dipartimento di Scienze delle Produzioni Animali
Campus Macchia Romana


85100 - Potenza
Italia

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