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Giovanna MINELLI
Ricercatore Universitario Dipartimento di Scienze della Vita sede ex-Agraria
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Pubblicazioni
2023
- Effect of hazelnut skin and dry tomato peel on the oxidative stability, chemical and sensory properties of pork burgers during refrigerated storage
[Articolo su rivista]
D’Ambra, Katia; Minelli, Giovanna; Lo Fiego, Domenico Pietro
abstract
The quality deterioration of meat products due to lipid oxidation could be controlled by utilizing agri-food byproducts rich in antioxidants. This study evaluated the effect of adding hazelnut skin and dry tomato peel to pork
burgers against oxidation phenomena. Three types of burgers were prepared: a control (C) with a basic
formulation, and two formulations with 2.5% hazelnut skin (HS) or with 2.5% dry tomato peel (DTP). Microbiological, sensorial, and physio-chemical analyses were performed during 7 days of refrigerated storage
(0–4 ◦C). Results showed a high inhibition of oxidation in HS burgers at all sampling times, both raw and cooked
burgers, while in DTP burgers this phenomenon occurred only when cooked. Both by-products provided a significant amount of fiber, increased the polyunsaturated fatty acids (PUFA) content, and improved the omega-6/
omega-3 ratio.
2023
- Effects of Pig Dietary n-6/n-3 Polyunsaturated Fatty Acids Ratio and Gender on Carcass Traits, Fatty Acid Profiles, Nutritional Indices of Lipid Depots and Oxidative Stability of Meat in Medium–Heavy Pigs
[Articolo su rivista]
Minelli, Giovanna; D’Ambra, Katia; Macchioni, Paolo; Lo Fiego, Domenico Pietro
abstract
The effects of different dietary n-6/n-3 polyunsaturated fatty acids (PUFA) ratios and
gender on key carcass traits, as well as the nutritional and technological quality of lipids in medium–
heavy pig tissues have been poorly studied. To investigate the subject, 24 Large White, barrows and
gilts, evenly divided into two groups of 12, were fed from 80 kg of live-weight (LW) until slaughter at
150 kg LW, either a high (9.7:1) (HPR) or low (1.4:1) (LPR) dietary n-6/n-3 PUFA ratio. On individual
samples of longissimus thoracis muscle (LTM), subcutaneous (SF) and perirenal (PF) adipose tissues
(ATs), the fatty acid (FA) composition was determined by gas chromatography, and lipid nutritional
indices (LNIs) were calculated. The oxidative stability of meat was evaluated by determining the
malondialdehyde content on raw and cooked (24 h postmortem) and refrigerated (8 days postmortem)
LTM samples. The carcass traits did not vary between genders and diets. The LPR group showed a
higher n-3 PUFA level and a lower n-6/n-3 PUFA ratio in all the tissues examined and better LNI,
especially in the ATs. Diet did not affect the oxidative stability of meat. Gender did not influence the
n-6/n-3 PUFA ratio, while barrows showed improvements in some LNI in ATs. Reducing the n-6/n-3
ratio in the diet of growing–finishing medium–heavy pigs improved the FA profile in all tissues and
most LNI in ATs without impairing the oxidative stability of meat.
2023
- Effects of pig dietary omega6/omega3 ratio on fatty acid profile and lipid nutritional indices of lipid depots
[Abstract in Atti di Convegno]
D'Ambra, K.; Minelli, G.; Macchioni, P.; Lo Fiego, D. P.
abstract
2022
- Genetic parameters and analysis of factors affecting variations between backfat and Semimembranosus muscle fatty acid composition in heavy pigs
[Articolo su rivista]
Zappaterra, M.; Catillo, G.; Lo Fiego, D. P.; Minelli, G.; Padalino, B.; Davoli, R.
abstract
This study was conceived to evaluate the variations between backfat (BF) and Semimembranosus (SM) muscle fatty acid (FA) composition in 789 heavy pigs and to estimate the genetic and phenotypic correlations and the heritability values of these variations. Most FAs showed a common genetic basis controlling their proportion in SM muscle and BF, while the n-6/n-3 ratio, α-linolenic and erucic acids displayed a genetic control more oriented towards tissue-specific molecular pathways. All variations between the FA composition of BF and SM muscle showed low-to-medium heritability values, suggesting that there are also genetic mechanisms capable of differentiating the deposition of FAs in BF from those in SM muscle. This result implies that a better knowledge of the genes differentiating the FA composition of BF and SM muscle could provide new tools allowing to select, in a partially independent manner, the FA composition of muscle and subcutaneous fat.
2021
- Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets
[Articolo su rivista]
Haghighi, Hossein; Belmonte, Anna Maria; Masino, Francesca; Minelli, Giovanna; Lo Fiego, Domenico Pietro; Pulvirenti, Andrea
abstract
Temperature and time are two critical parameters in sous vide cooking which directly affect
eating quality characteristics and food safety. This study aimed to evaluate physicochemical and
microbiological properties of sous vide chicken breast fillets cooked at twelve different combinations
of temperature (60, 70, and 80 C) and time (60, 90, 120, and 150 min). The results showed that
cooking temperature played a major role in the moisture content, cooking loss, pH, a* color value,
shear force, and thiobarbituric acid reactive substances (TBARS). Increasing cooking temperature
caused an increase in cooking loss, lipid oxidation, TBARS, and pH, while moisture content was
reduced (p < 0.05). Cooking time played a minor role and only moisture content, cooking loss, and a*
color value were affected by this parameter (p < 0.05). Total mesophilic aerobic bacteria, Psychrotrophic
bacteria, and Enterobacteriaceae were not detected during 21 days of storage at 4 C. Cooking at 60 C
for 60 min showed the optimum combination of temperature and time for sous vide cooked chicken
breast fillets. The result of this study could be interesting for catering, restaurants, ready-to-eat
industries, and homes to select the optimum combination of temperature and time for improving the
eating quality characteristics and ensuring microbiological safety.
2021
- Effects of high linolenic acid diet supplemented with synthetic or natural antioxidant mix on live performance, carcass traits, meat quality and fatty acid composition of Longissimus thoracis et lumborum muscle of medium-heavy pigs
[Articolo su rivista]
Belmonte, A. M.; Macchioni, P.; Minelli, G.; Scutaru, C.; Volpelli, L. A.; Lo Fiego, D. P.
abstract
We studied the effect of a high linolenic acid diet supplementation with synthetic (vitamin E + selenium) or vegetal mix rich in natural antioxidants (grape skin + oregano) on live performances, carcass and meat quality, fatty acid composition and oxidative stability of intramuscular lipids of Longissimus thoracis et lumborum muscle in medium-heavy pigs. Neither carcass traits nor chemical proximate composition of meat was affected by dietary treatments. Linseed dietary inclusion reduced the n-6:n-3 polyunsaturated fatty acids ratio and increased long-chain n-3 precursor, fundamental for human health. Our results offer new opportunities to use products more acceptable by consumers and are more eco-friendly.
2021
- Investigating the effects of diets enriched in PUFA and antioxidants on the gene
expression networks and intramuscular fatty acid composition in porcine
Longissimus thoracis et lumborum muscle
[Abstract in Atti di Convegno]
Zappaterra, Martina; Zambonelli, Paolo; Belmonte, ANNA MARIA; Minelli, Giovanna; LO FIEGO, Domenico Pietro
abstract
Western diets are rich in n-6 and deficient in n-3 polyunsaturated
fatty acids (PUFAs), resulting in a high n-6/n-3 ratio. Decreasing
the n-6/n-3 ratio of meat products with n-3 feeding supplemen-
tations in livestock has been suggested as a viable strategy to
increase meat nutritional value, but it also rises meat suscepti-
bility to lipid oxidation. To date, novel antioxidants are available,
and some of them can be obtained from by-products discarded by
other food industries, such as grape skins. This study aimed at
investigating in medium-heavy pigs the effect of high linolenic
acid diets supplemented with synthetic or natural antioxidants
on muscle fatty acid (FA) composition, and gene expression of
Longissimus thoracis et lumborum (LTL) muscle. For this study,
48 growing-finishing pigs, balanced for sex and weight, were assigned to 4 isoenergetic dietary treatments (12 pigs per treat-
ment): barley, soya bean, (control, C); C with 5% linseed (L); L
supplemented with vitamin E and selenium; L supplemented with
grape skin and oregano extracts rich in polyphenols (L + natural
antioxidants, LNA). Total RNA was extracted from LTL muscle
and analysed with RNA sequencing. After sequence alignment,
10,169 genes were found expressed in the 48 samples and sub-
mitted for Weighted Gene Co-expression Network Analysis to
WGCNA package in the R environment. The samples belonging
to each treatment were analysed separately and associated with
the amounts of FAs found in their LTL muscle. The linseed dietary
inclusion significantly reduced the n-6/n-3 ratio and increased
the n-3 PUFAs in LTL (p < .05). These changes were also visible
at the transcriptome level as the LNA diet caused great changes
in the gene expression networks when compared to the gene
co-expression structure identified in the LTL muscle of C pigs.
In particular, the LNA supplementation stimulated the expression
of genes involved in Type I interferon signaling pathway
(Bonferroni p = 4.29E-10) and Innate immunity (Bonferroni
p = 1.17E-5). This result agrees with the literature, which sug-
gests that diets rich in n-3 and polyphenols may stimulate host
immunity. On the other hand, the gene networks positively asso-
ciated with the n-6/n-3 ratio in the C group were related to mito-
chondrial activity and cell energy metabolism. The obtained
results support the evidence that supplementing pig diets with
extruded linseed and polyphenols can positively influence the
nutritional quality of meat products.
2020
- EFFECT OF DIFFERENT ILLUMINATION SOURCES ON COLOUR AND OXIDATIVE STABILITY OF SEASONED COPPA DI PARMA PGI
[Articolo su rivista]
Minelli, G; Lo Fiego, Dp; Macchioni, P; Fava, P
abstract
The influence of different lighting durations, lamps and modified atmosphere packaging (MAP) on the colour and oxidative stability of lipids was studied in Coppa di Parma PGI. The samples were stored (4 degrees C) in darkness or lighted by UV-free lamps. In trials 1 and 2, the samples were lighted 24 and 12 h/day, respectively, and were packaged in air. In trial 3, samples were packaged in MA (70% N-2/30% CO2) and lighted 12 h/day. In air, illumination reduced oxidative stability, redness, colour saturation and increased the Hue angle. In MAP, the lighting conditions did not affect colour and oxidative stability. During storage the lipid oxidation increased. Overall, light negatively affected the studied parameters.
2020
- EFFECTS OF DIETARY LINSEED AND SYNTHETIC OR NATURAL ANTIOXIDANTS ON SHELF-LIFE OF PORK
[Articolo su rivista]
Minelli, G; Macchioni, P; Belmonte, Am; Mezzetti, F; Scutaru, C; Volpelli, La; Fava, P; Lo Fiego, Dp
abstract
The effects of including extruded linseed in pig diets supplemented with either polyphenol-rich red grape skin extract (3 g kg(-1)) or synthetic antioxidants (200 mg kg(-1) alpha-tocopheryl acetate plus 0.21 mg kg(-1) of selenium) on shelf-life of pork stored in modified atmosphere packaging (MAP) at different oxygen concentrations (0 and 70%) were evaluated. Linseed reduced n-6/n-3 fatty acid ratio in lipids of backfat and loin. Color parameters, pH, weight losse, oxidative stability (TBARS), did not differ between antioxidants neither in raw, nor in cooked, nor in stored muscle. High oxygen concentration in MAP increased TBARS and Delta E, yielding redder meat.
2020
- Genome-wide association study identifies quantitative trait loci regions involved in muscle acidic profile in Large White heavy pigs
[Articolo su rivista]
Catillo, G.; Zappaterra, M.; Zambonelli, P.; Buttazzoni, L.; Steri, R.; Minelli, G.; Davoli, R.
abstract
The widespread use of genome-wide association studies resulted in the discovery of genomic regions associated with fatty acid (FA) composition in different porcine tissues, but little information exists about the genes involved in FA composition of meat obtained from heavy pigs selected for the production of Italian dry-cured hams. To this objective, we genotyped with a single nucleotide polymorphism (SNP) panel 795 Italian Large White heavy pigs to identify the markers and genomic regions associated with Semimembranosus muscle FA profile. Heritability estimates for intramuscular fat FA profile were of low-to-moderate magnitude, suggesting that these traits may be improved with genomic selection. On the whole, 45 SNPs were significantly associated with 14 FAs, and 4 of them (ALGA008109, ALGA0081097, CASI0010164 and SIRI0000267) were associated with more than 1 FA. The palmitoleic : palmitic and oleic : stearic ratios displayed the highest number of significant markers and the most significant associations (Bonferroni adjusted P < 5.00E−07). Of particular interest, the palmitoleic : palmitic ratio was strongly associated with markers located at 111 to 114 Mb on chromosome 14, in the same chromosomal region where Stearoyl-CoA desaturase Δ9 (SCD) gene is located. Several significant chromosomal regions were found; some of them harbour key genes playing pivotal roles in FA desaturation and elongation, such as SCD and some members of the Elongation of Very Long-Chain FA (ELOVL) gene family. The results suggest that the identification of causal mutations in these regions may provide a set of markers useful for selection schemes aimed at improving FA composition in pork products.
2020
- Influence of linseed and antioxidant-rich diets in pig nutrition on lipidoxidation during cooking and in vitro digestion of pork
[Articolo su rivista]
Martini, S.; Tagliazucchi, D.; Minelli, G.; Lo Fiego, D. P.
abstract
Enrichment of pig diets with polyunsaturated fatty acids (PUFA) is considered an emerging strategy to increasetheir intake in the human diet. However, PUFA are particularly vulnerable to oxidative reactions leading to thegeneration of toxic compounds. The aim of this study was to evaluate the effect of supplementation of pig dietswith extruded linseed (L), either or not in combination with synthetic antioxidants (E, tocopheryl-acetate andselenium) or natural extracts (P, grape-skin and oregano), and basal diet (C, without linseed) on the oxidativestability in raw, grilled andin vitrodigested pork. The diet supplementation with antioxidant-rich ingredientsresulted in the accumulation of specific metabolites in meat. Actually, 11 different phenolic- and 6 tocopherol-derived metabolites were identified by UHPLC/HR-MS. These metabolites were potentially correlated with thereduction in the oxidative phenomena occurring during meat cooking and digestion. Specifically, 16% and 35%reduction in the amounts of lipid hydroperoxides and TBA-RS were assessed after cooking of meat from P diet,respect to the L diet. Diet supplementations withα-tocopheryl acetate and selenium reduced the oxidativereactions only during meat cooking. A significant reduction was attended at the end ofin vitrodigestion, showingabout 24% and 34% hydroperoxides and TBA-RS concentration reductions, respectively, in P diet samples re-spect to the L ones. Thus, our study suggests that the appearance of phenolic metabolites in meat could beassociated to a reduction in the oxidative phenomena during meat cooking and digestion.
2019
- CHARACTERISTICS OF LIPIDS FROM IMMUNOCASTRATED MEDIUM-HEAVY PIGS FED EITHER A RESTRICTED DIET OR AD LIBITUM
[Articolo su rivista]
Minelli, Giovanna; Paolo, Macchioni; Mezzetti, Francesco; Belmonte, ANNA MARIA; Volpelli, Luisa Antonella; Faeti, V.; LO FIEGO, Domenico Pietro
abstract
We studied the feeding level-related variations in lipid characteristics in the adipose
tissues of pigs. The lipid content, fatty acid profile, oxidative stability, iodine value,
thrombogenic and atherogenic indices were determined in individual samples from 24
immunocastrated males (Duroc x Large White), fed either restricted or ad libitum. In
backfat, feed restriction increased the polyunsaturated fatty acid proportion and iodine
value and lowered the thrombogenic and atherogenic indices. Intramuscular lipid content
was reduced by restriction, which did not affect either the fatty acid composition or the
oxidative stability in both raw and cooked muscle. Feed restriction improved the
nutritional quality of lipids without impairing their technological attributes.
2019
- Effect of two sous-vide cooking methods on fatty acid composition and oxidative stability of longissimus thoracis muscle from pigs receiving a diet containing or not extruded linseed
[Abstract in Atti di Convegno]
Belmonte, A. M.; Scutaru, C.; Minelli, G.; Macchioni, P.; Volpelli, L. A.; LO FIEGO, D. P.
abstract
To verify the effects of two different sous-vide cooking conditions
on lipid oxidation and fatty acid (FA) composition of longissimus
thoracis (LT) muscle, 24 pigs, evenly divided into two groups of
12 subjects each, were used. One group received a barley-soya
bean meal diet (C) and the second was given the same feed where
5% of extruded linseed partly replaced barley, to obtain a n-3 FA
enriched diet (L). At slaughter, from each left half carcase, two
samples of LT muscle were collected, packed under vacuum and
stored at −18 °C until analysis. The samples were cooked in water
bath according to two different methods: at high temperature
(80 °C) and short-time i.e. samples left until the core temperaturereached 70 °C (A); at low temperature (60 °C) and long-time
(15 h) (B). After cooking, the samples were refrigerated (2 °C)
for 24 h. Oxidative stability was measured by a dosage of the
2-thiobarbituric acid reactive substances (TBARS) content,
expressed as milligrams of malondialdehyde (MDA)/kg of meat,
and FA composition was determined by capillary gas chromatography.
The content of each fatty acid is expressed as a percentage
of the total FAs detected. The statistical analysis was performed
by means of ANOVA, using the GLM procedure of SAS. Dietary
treatment (C vs. L) and cooking condition (A vs. B) were used as
independent variables. The different sous-vide cooking conditions
affected neither lipid oxidation nor FAs percentage of LT
muscle. Extruded linseed feeding brought about an increase of
the percentage of total n–3 FA (2.67 vs. 0.98; p<.01) and also of
polyunsaturated fatty acids (12.02 vs. 9.68; p<.01) in intramuscular
fat but did not affect lipid oxidation. This enabled to obtain
pork with a more favourable n–6/n–3 ratio (3.68 vs. 10.42 in L
and C group, respectively; p<.01), according to the global health
guidelines. Thus, an enriched linseed diet ameliorates the FA
composition of pork. The effect of the two different sous-vide
cooking methods on lipid composition and oxidative stability of
pork does not differ, irrespective of dietary treatments.
2019
- Effect of two sous-vide cooking methods on physicochemical characteristics of Longissimus thoracis muscle from pigs fed with or without extruded linseed
[Abstract in Atti di Convegno]
Scutaru, Corina; Belmonte, ANNA MARIA; Volpelli, Luisa Antonella; Minelli, Giovanna; Macchioni, Paolo; LO FIEGO, Domenico Pietro
abstract
Meat is recognised as a highly nutritive food. With cooking, the
meat enhances its nutritional value and becomes more digestible.
However, high cooking temperatures lead to several chemical
modifications in meat. Therefore, there is an increasing interest
in sous-vide cooking. The aim of this research was to study the
influence of two sous-vide cooking methods on physicochemical
characteristics of Longissimus thoracis (LT) muscle from 24 pigs
fed with two different diets: control group (C) had a basal barley/
soybean diet; in the linseed group (L), 5% of extruded linseed
replaced the same amount of barley. At 24 h post mortem, LT muscles
were sliced, vacuum sealed and stored at −18 °C until analysis.
Samples were cooked in water bath at two different
combinations of temperature and time: ‘A’ 80 °C of the bath water
as long as the core temperature of the pork reached 70 °C; ‘B’
60 °C for 15 h. After the cooking process, the samples were kept
under refrigeration (2 °C) for 24 h. The day after, cooking loss,
colour, pH, microbial growth and tenderness were determined.
Microbial growth was analysed also in the raw meat. Statistical
analysis was performed by means of ANOVA, using the GLM procedure
of SAS. Dietary treatment (C vs. L) and cooking condition
(A vs. B) were used as independent variables. Dietary treatments
did not produce significant differences in pH, colour, cooking loss
and tenderness. Colour parameters were affected by cooking
method: a* values of the internal part of the sample and b* values
of the external part were higher for the samples cooked at 60 °C
(a* 4.74 vs. 3.97 for B and A, respectively, p<.05; b* 17.79 vs. 15.84,
p<.01). The A cooking method led to higher (p<.01) shear force
values (5.03 vs. 3.30 kg). The microbial load in the raw meat was
significantly different (p<.05) between dietary treatments: C
group showed higher total viable count (4.56 vs. 4.14 log10) and
Enterobacteriaceae (2.65 vs. 1.94 log10) respect to L group. Low
microbial growth was detected for both cooking methods. Total
viable count was 0.50 log10 for A cooking method and 0.64 log10
for B, without significant differences among them. No
Enterobacteriaceae growth was detected. Also, no differences
were found for pH and cooking loss between A and B. Both cooking
methods generated a meat safe from contamination. The B
method: low temperature for long time also, generated tender
meat.
2019
- Investigation on muscle fatty acid composition in Italian Large White pigs and association study with ACACA, ACLY, SCD and FASN genes
[Abstract in Atti di Convegno]
Davoli, Roberta; Zappaterra, Martina; Belmonte, ANNA MARIA; Minelli, Giovanna; Macchioni, Paolo; Zambonelli., Paolo
abstract
The aim of this research is the identification of genetic associations between muscle fatty acid (FA) composition and candidate genes related to fat metabolism.
2019
- Reduction of concentrated feed in dairy cows in the Parmigiano Reggiano area: effects on milk production and quality.
[Abstract in Atti di Convegno]
Volpelli, Luisa Antonella; Tamburini, Luigi; Zanni, Tiziano; Minelli, Giovanna; Povolo, Milena; Pelizzola, Valeria; Coloretti, Fabio.
abstract
A project of technological research, funded by Emilia Romagna Region and aimed to a higher sustainability of dairy chain, involved an experimental trial testing the effect of a reduction of concentrate feed in Frisona cows producing milk for Parmigiano Reggiano Cheese making. Two groups of 15 cows each, with milk production at 9 days in milk (DIM) of 31.7 and 32.1 kg/d, were fed mixed meadow hay ad libitum and a growing amount of concentrate feed up to 15 kg (C group) or 12 kg (T group) at the peak of lactation (about 60 days). Milk production, milk fat and protein were recorded from each cow at 9, 47, 96, 131, 166, and 207 DIM; fatty acid composition of milk was analysed on 5 pooled samples/group at 47, 131, and 207 DIM. Milk collected from the two groups of cows at day 161 and 168 was used for micro cheese making. Milk production and milk fat were unaffected by diet, whereas milk protein was lower in T cows at 166 (3.18 vs 3.39%; p<.01) and 207 (3.17 vs 3.31%; p<.05) DIM. Fatty acid composition of T milk showed at 47 DIM significantly lower % of MUFA and PUFA, and higher % of SFA, resulting in higher SFA/UFA ratio (1.70 vs 1.38; p<.01). Both n-3 and n-6 fatty acids were significantly lower in T milk at 47 DIM (n-3: 1.21 vs 1.44%; n-6: 4.05 vs 4.57%) and at 131 DIM (n-3: 1.18 vs 1.37%: n-6: 3.89 vs 4.83%). CLA levels were similar in the milk of the two groups. The milk collected for cheese making (60 l/group) had similar chemical and bacteriological composition, with the exception of a higher content of thermophilic Lactobacilli in T milk. Rennet coagulation characteristics showed lower curd firmness at 30’ in T milk (a30: 24.80 vs 29.48 mm; p<.05), whereas the other cheese making traits were not significantly different between the two groups. Bacteriological traits of the ripened cheese (60 days) from the two groups were also similar.
The results of this field trial indicate that a reduction of 20% of concentrate feed in the diet of high producing cows did not affect milk amount, milk fat and cheese making traits, but caused a partial deterioration in milk protein, fatty acid composition and rennet coagulation. Further research might evaluate the whole lactation, reproductive performances, nutritional and health status.
A part of the results of the research was presented at 6th AITeL Congress (Trento, September 20th 2018).
2018
- Effect of feeding maltodextrins and dextrose on rearing and slaughtering performance of immunocastrated male pigs
[Articolo su rivista]
Volpelli, L. A.; Della Casa, G.; Minelli, G.; Comellini, M.; Macchioni, P.; Faeti, V.; Marchetto, G.; Lo Fiego, D. P.
abstract
This study aimed to verify previous research findings showing that feeding maltodextrins (M) and dextrose (D) leads to a reduction of voluntary feed intake in the Italian heavy pig. This may be interesting for immunocastrated pigs fed ad libitum (ad lib.), whose feed intake skyrockets after the 2nd vaccination, causing too fatty carcasses at slaughtering. Thirty-six male pigs (Italian Duroc x Italian Large White crossbred) received a double immunocastrating injection at 90 and 162 days of age. At 120 days, weighing 51.84+4.38 kg, the subjects were evenly housed in 9 boxes, fed ad lib. till the 2nd injection and then given, until slaughtering (197 days of age; 144.51±9.70 kg), one of the experimental diets: control diet, ad lib. (CL); control diet, restricted at 7.5% l.w.0.75 (CR); with MD (3.5 + 3.5%; adjusted for energy and protein), ad lib. (MD). The CR diet was introduced as the alternative choice to avoid too fatty carcasses. Compared to the restricted ones, pigs fed ad lib. (with or without MD) showed statistically higher (P<.01) ADG (1325 and 1325 vs 905 g/d), ADFI (4630 and 4637 vs 2760 g/d), feed:gain ratio (3.53 and 3.52 vs 3.11), and heavier carcasses (125.1 and 124.4 vs 113.2 kg; P<.01) with lower lean meat content (52.21 and 52.09 vs 55.83 %; P<.01). The results point out how immunocastrated pigs fed ad lib. showed similar rearing and slaughtering performance regardless of the inclusion of M and D in the diet.
2017
- Effect of dietary regimen and of feeding maltodextrins and dextrose on meat and fat quality of immunocastrated pigs
[Abstract in Rivista]
Belmonte, ANNA MARIA; Minelli, Giovanna; Macchioni, Paolo; Mezzetti, Francesco; Scutaru, Corina; Volpelli, Luisa Antonella; LO FIEGO, Domenico Pietro
abstract
This research aimed to verify the effects of restricted vs ad libitum feeding and of the dietary inclusion of maltodextrins (M) and dextrose (D) on the qualitative traits of muscle longissimus dorsi (LD) and on fatty acid (FA) composition of backfat lipids of immunocastrated intermediate pigs. To this goal, 36 male pigs (Italian Duroc x Italian Large White) were used. The animals, after having received the second immunocastrating injection at 162 days of age, had been allocated for 5 weeks, till slaughtering (144.51 ± 9.70 kg live weight (l.w.)), to one of the three experimental dietary treatments: basal diet given either ad libitum (CL), or restricted at 7.5% l.w.0.75 (CR), or with M and D (3.5% + 3.5%, balanced for energy and protein levels) provided ad libitum (MD). At slaughter, a sample of LD muscle and backfat were collected from each left-half carcass, at the last rib level. At 24h post mortem on the LD samples, pH, colour (CIEL*a*b*, 1976) were determined, further, protein (CP) and intramuscular lipid (IMF) contents (on the fresh and cooked muscle), drip and cooking loss, oxidative stability (TBARS) and tenderness (WBSF) were measured. Moreover, FA composition of backfat was analyzed. The data were submitted to ANOVA with the dietary treatment as independent variable. The two degrees of freedom of the treatment effect were split up a priori in two orthogonal contrasts: CR vs the average of CL+MD and CL vs MD. The CR pigs, compared with ad libitum subjects, exhibited lower IMF (P<0.05), both in the fresh (2.75% vs 3.41%) and cooked muscle (3.83% vs 5.15%), higher CP in the fresh muscle (24.04% vs 23.36%, P<0.05) and higher Hue value (P<0.05), indicating a slightly decoloured meat. Indeed, CR group showed a higher content of polyunsaturated FA (15.50% vs 13.23%, P<0.01) and a lower content of saturated FA (41.46% vs 42.91%, P<0.05) in backfat lipids. The feeding regimen did not affect pH, drip loss, cooking loss, TBARS and tenderness of LD muscle. No difference was found between CL and MD pigs, except for the ω-6/ω-3 ratio in backfat lipids, lower in MD (15.54 vs 16.70, P<0.01). Thus, in our experimental conditions, the dietary inclusion of M and D did not markedly affect meat quality characteristics and the FA composition of backfat of immunocastrated intermediate pigs fed ad libitum, whereas the dietary regimen exerted a considerable influence, especially on CP and IMF contents of LD and on lipid FA composition of subcutaneous adipose tissue.
2016
- Calculating the iodine value for Italian heavy pig subcutaneous adipose tissue from fatty acid methyl ester profiles
[Articolo su rivista]
LO FIEGO, Domenico Pietro; Minelli, Giovanna; Volpelli, Luisa Antonella; Ulrici, Alessandro; Macchioni, Paolo
abstract
In this work, different equations were compared as for their effectiveness in predicting the iodine value (IV),
based on fatty acid (FA) composition of subcutaneous adipose tissue of Italian heavy pigs. In particular, six equations
were tested: AOCS (1); modified AOCS (2), including all unsaturated FA (UFA); regression models obtained
using the stepwise regression procedure as variable selection method, calculated considering only UFA (3) or all
the FA (4); regression models obtained using the backward elimination procedure, calculated considering only
UFA (5) or all the FA (6). The comparison of the equations performance, estimated using an external test set,
showed that the use of regression models led to significant enhancements of prediction accuracy with respect
to the AOCS equations. Using both equations 4 and 6, the average paired differences between experimental
and predicted IV values were not statistically significant. Therefore, it is possible to use these equations for IV estimation
of the subcutaneous adipose tissue of Italian heavy pigs.
2016
- Effect of feeding maltodextrins and dextrose on rearing and slaughtering performance of immunocastrated male pigs.
[Abstract in Atti di Convegno]
Volpelli, Luisa Antonella; Della Casa, Giacinto; Minelli, Giovanna; Comellini, Michele; Macchioni, Paolo; Faeti, Valerio; Marchetto, Gianni; LO FIEGO, Domenico Pietro
abstract
This study aimed to verify previous research findings showing that feeding maltodextrins (M) and dextrose (D) leads to a reduction of voluntary feed intake in the Italian heavy pig; this may be interesting for immunocastrated pigs fed ad libitum, whose feed intake skyrockets after the 2nd vaccination, causing too fatty carcasses at slaughtering. Thirty-six male pigs (Italian Duroc x Italian Large White crossbred) received a double immunocastrating injection at 90 and 162 days of age. At 120 days, weighing 51.84+4.38 kg, the subjects were evenly housed in 9 boxes, fed ad libitum till the 2nd injection and then given, until slaughtering (197 days of age; 144.51±9.70 kg), one of the experimental diets: control diet, ad libitum (CL); control diet, restricted at 7.5% l.w.0.75 (CR); with MD (3.5 + 3.5%; adjusted for energy and protein by lowering corn meal while increasing barley, soybean meal, and wheat bran), ad libitum (MD). The CR diet was introduced as the alternative choice to avoid too fatty carcasses. Compared to the restricted ones, pigs fed ad libitum during the entire trial (with or without MD) showed higher ADG (1265 and 1260 vs 1085 g/d), ADFI (3780 and 3833 vs 2943 g/d), feed:gain ratio (3.00 and 3.05 vs 2.72) and heavier carcasses (125.13 and 124.40 vs 113.25 kg), with lower lean meat content (52.21 and 52.09 vs 55.83 %). The results point out how immunocastrated pigs fed ad libitum showed similar rearing and slaughtering performance regardless of the inclusion of maltodextrins and dextrose in the diet.
2016
- Iodine Value and Fatty Acids Determination on Pig Fat Samples by FT-NIR Spectroscopy: Benefits of Variable Selection in the Perspective of Industrial Applications
[Articolo su rivista]
Foca, Giorgia; Ferrari, Carlotta; Ulrici, Alessandro; Ielo, Maria Cristina; Minelli, Giovanna; LO FIEGO, Domenico Pietro
abstract
In this work, FT-NIR spectroscopy was employed to determine iodine value (IV) and fatty acids (FA) content of pig fat samples, through the combined use of signal preprocessing, multivariate calibration, and variable selection methods. In particular, the main focus was on the use of variable selection methods, both in order to improve the predictive performance of the calibration models, and to identify relevant wavelengths that could be subsequently used for the development of simple, fast, and cheap hand-held devices, able to measure IV and FA content directly on the fat without the need of any sample pretreatment. Firstly, for each property of interest, partial least squares (PLS) multivariate calibration models were calculated considering the whole spectral range and testing different signal preprocessing methods. Then, once chosen the optimal signal preprocessing method, a two-step variable selection procedure was applied. In the first step, the interval-PLS variable selection algorithm was used to calculate a set of calibration models, whose outcomes were considered altogether in the second step, in order to select the optimal calibration model. The variable selection procedure allowed to lower the number of spectral variables retained by the model, and often led to an increase of the performance in prediction of the external test set samples.
2014
- Applicazione della spettroscopia FT-NIR per la determinazione degli acidi grassi e del numero di iodio in campioni di grasso suino prelevati da diversi strati sottocutanei
[Abstract in Atti di Convegno]
Foca, Giorgia; Ulrici, Alessandro; Ferrari, Carlotta; Calvini, Rosalba; Ielo, Maria Cristina; Minelli, Giovanna; LO FIEGO, Domenico Pietro
abstract
La qualità tecnologica e organolettica del grasso suino può essere stimata mediante analisi
chimiche quali il numero di iodio e la determinazione gascromatografica della composizione in
acidi grassi. Tali metodi, tuttavia, sono lunghi, costosi, dannosi per l’ambiente e non sono adatti per
seguire un processo in tempo reale.
In questo lavoro, abbiamo valutato la potenzialità della spettroscopia NIR, accoppiata a
tecniche chemiometriche appropriate, per predire il numero di iodio e la composizione in acidi
grassi di campioni di grasso suino estratti da due diversi strati sottocutanei1, partendo da misure di
riferimento acquisite con i metodi tradizionali, analisi di Wijs e analisi gascromatografica. Gli
spettri NIR sono stati acquisiti utilizzando due diversi accessori: sfera integratrice e sonda a fibre
ottiche. Riguardo alle tecniche chemiometriche, abbiamo utilizzato PCA come metodo di analisi
esplorativa, che ha consentito di eliminare i campioni outlier, quindi abbiamo costruito diversi
modelli di calibrazione mediante PLS. Successivamente, abbiamo applicato agli spettri anche un
metodo di calibrazione con selezione di variabili, iPLS. Poiché non è possibile sapere a priori quale
sia il miglior pretrattamento per estrarre l’informazione utile dagli spettri, sono state confrontate
diverse combinazioni di pretrattamenti per ottenere il miglior modello.
Concludendo, abbiamo discusso i modelli ottenuti al fine di: i) individuare le condizioni
operative (considerando sia le condizioni strumentali che le procedure chemiometriche utilizzate)
che hanno portato all’ottenimento dei modelli migliori; ii) individuare le regioni spettrali più
informative ai fini della calibrazione; iii) ottenere una migliore comprensione delle caratteristiche
chimiche del grasso proveniente dai due diversi strati sottocutanei; iv) comprendere quali acidi
grassi possano effettivamente essere quantificati con la spettroscopia NIR in un processo reale.
2013
- Classification of pig fat samples from different subcutaneous layers by means of fast and non-destructive analytical techniques
[Articolo su rivista]
Foca, Giorgia; Salvo, Davide; Cino, Adelaide; Ferrari, Carlotta; Lo Fiego, Domenico Pietro; Minelli, Giovanna; Ulrici, Alessandro
abstract
In the meat industry the fat portions coming from two different subcutaneous layers, i.e., inner and outer, are destined to the manufacturing of different products, hence the availability of cheap, rapid and affordable methods for the characterization of the overall fat quality is desirable. In this work the potential usefulness of three techniques, i.e. tristimulus colorimetry, FT-NIR spectroscopy and NIR hyperspectral imaging, were tested to rapidly discriminate fat samples coming from the two different layers. To this aim, various multivariate classificationmethodswere used, also including signal processing and feature selection techniques. The classification efficiency in prediction obtained using colorimetric data did not reach excellent results (78.1%); conversely, the NIR-based spectroscopic methods gavemuchmore satisfactorymodels, since they allowed to reach a prediction efficiency higher than 95%. In general, the samples of the outer layer showed a high degree of variability with respect to the samples of the inner layer. This is probably due to a greater variability of the outer samples in terms of fatty acid composition and water amount.
2013
- Effects of dietary level of pantothenic acid and sex on carcass, meat quality traits and fatty acid composition of thigh subcutaneous adipose tissue in Italian heavy pigs.
[Articolo su rivista]
Minelli, Giovanna; P., Macchioni; Ielo, Maria Cristina; P., Santoro; Lo Fiego, Domenico Pietro
abstract
Two trials were carried out to evaluate the
effects of i) supranutritional doses of pantothenic
acid (PA) and ii) sex on carcass, meat
quality and fatty acid (FA) composition of subcutaneous
adipose tissue in Italian heavy pig.
In trial 1, 59 Duroc x (LxLW) pigs were fed the
same diet containing either 10 [in the control
(C) group] or 110 ppm [in the treatment (T)
group] PA, from 107 to 168 kg live weight. At
slaughtering, forty carcasses were sampled
randomly. The T carcasses had lower backfat
thickness (P<0.05), lower incidence of adipose
cuts (P<0.05), higher lean cuts percentage
(63.09 vs 60.64%; P<0.01) and lean meat yield
(P<0.07). In trial 2, 42 pigs [Dumeco Cofok x
(LxLW)], evenly divided into three groups,
were fed the same feed containing respectively
10 (C), 60 (T1) and 110 ppm (T2) PA, from 95
to 165 kg live weight. The treatment lowered
total adipose cuts yield (P<0.05) and increased
lean/adipose cuts ratio (P<0.07). In the outer
layer of thighs subcutaneous adipose tissue,
the treatment raised polyunsaturated FA content
(P<0.01), unsaturation coefficient
(P<0.01) and polyunsaturated/saturated (P/S)
FA ratio (P<0.05). In the inner layer, the treatment
led to a lower saturated FA (P<0.05) and
higher polyunsaturated FA content (P<0.01).
In both trials, females generally provided leaner
carcasses. In neither trials, vitamin level
affected meat quality. Thus, feeding high levels
of PA to heavy pigs can yield more valuable carcasses
without affecting meat quality.
However, effects on FA composition suggest
caution in adopting this practice in the Italian
heavy pig production.
2013
- Natural complementary feeds in gestating and lactating sows: effects on performance and metabolic profile
[Abstract in Rivista]
A., Beltrami; Ielo, Maria Cristina; Volpelli, Luisa Antonella; Minelli, Giovanna; LO FIEGO, Domenico Pietro
abstract
Gestating and lactating sows were fed natural complementary feed with the aim to improve performance and metabolic profile
2013
- Single step extraction and derivatization of meat lipids for fatty acid Ultra Fast GC analysis.
[Articolo su rivista]
A., Ficarra; DE PAOLA, ELEONORA LAURA; LO FIEGO, Domenico Pietro; Minelli, Giovanna; Antonelli, Andrea
abstract
Two different methods for direct fat extraction of meat and fatty acid transesterification have been tested. Freeze-drying (FD) of the meat sample, with or without a previous enzymatic digestion, followed by a base-catalyzed transmethylation (KOH/MeOH) was carried out. Both methods were compared with the standard Folch (FOL) procedure of fat extraction followed by the same transmethylation. The fatty acids composition was determined by
Ultra Fast GC. FD showed absolute quantities comparable with data obtained from fatty acid methyl ester (FAME) analysis starting from lipids obtained with the FOL procedure. In addition, FD allows a lower solvent disposal plus a considerable time saving.
2012
- Effets de la supplémentation alimentaire en acide pantothénique sur la composition en acides gras de la bardière chez le porc lourd en finition
[Relazione in Atti di Convegno]
Minelli, Giovanna; P., Macchioni; LO FIEGO, Domenico Pietro; P., Santoro
abstract
This study evaluated the effect of pantothenic acid supplementation to the finishing diet of heavy pigs on backfat fatty acid (FA) composition. To this aim, 42 pigs, 21 females and 21 castrated males of similar weight and age, were evenly divided into three groups of 14 subjects each. From 95 kg live weight (lw) till slaughtering (165 kg lw), the 3 groups received the same basal diet containing either 10 (control, C), or 60 (T1) or 110 ppm (T2) of pantothenic acid, as calcium pantothenate. At slaughter, backfat samples were individually collected and then submitted to FA composition analyses, by capillary GLC. The feeding of vitamin B5 at levels higher than currently recommended led to a decrease of saturated (P=0.061) and monounsaturated FA (P=0.098) content in backfat lipids, whereas polyunsaturated FA content and the iodine value increased (P<0.05). Besides, the feeding of pantothenic acid at levels higher than 60ppm brought about no further relevant effect on FA content. On the whole, the technological quality of backfat lipids in the heavy pig could be negatively, albeit slightly, affected by high level of pantothenic acid in the finishing diet.
2012
- Influence of genetic type on the characteristics of subcutaneous adipose tissue of pig thighs destined for the PDO production
[Relazione in Atti di Convegno]
Minelli, Giovanna; A., Cino; M., Comellini; Ielo, Maria Cristina; Volpelli, Luisa Antonella; LO FIEGO, Domenico Pietro
abstract
Italian heavy pig production is founded both on “traditional” breeds, such as Large White, Landrace and Duroc selected in Italy, and on hybrid pigs coming from specific plans of selection and crossbreeding. The aim of this work was to compare the characteristics of subcutaneous adipose tissue of fresh thighs obtained from pigs belonging to two genetic types and reared in the same farm. Thighs were destined to the production of PDO Italian dry-cured hams. Samples of subcutaneous adipose tissue from 46 thighs of “traditional pigs” (Italian Landrace x Large White cross) and from 32 thighs of Goland commercial hybrid line, were analysed for water and fat contents, fat iodine value and fatty acid composition. On the whole, hybrids showed, in comparison with “traditional pigs”, similar lipid content of subcutaneous adipose tissue but different lipid composition: higher levels of polyunsaturated fatty acids (141.1 vs 102.8 mg/g fat; P<0.01), lower levels of saturated (334.9 vs 371.0 mg/g fat; P<0.01) and mono-unsaturated (420.8 vs 452.5 mg/g fat; P<0.01) fatty acids, and greater iodine value (68.9 vs 62.4; P<0.01). Females showed lower fat content and higher degree of lipid unsaturation than castrated males.
2012
- Δ9-desaturase polymorphism association with fatty acid profile of Italian PDO dry cured hams
[Relazione in Atti di Convegno]
B., Renaville; Minelli, Giovanna; Volpelli, Luisa Antonella; M., Corazzin; E., Piasentier
abstract
PDO dry-cured ham (prosciutto) is the main product of the Italian pig industry. Fatty acid profile is of major importance for the technological properties of the fresh thigh and for the dietary and sensory quality of the ham. ∆9-desaturase (SCD) is a microsomal enzyme required for the biosynthesis of unsaturated fatty acids and therefore a potential candidate gene to explain the differences in the MUFA content in meat and fat. Through sequencing, a SNP was observed in the SCD promoter. Forty-six pigs of Italian Landrace x Italian Large White cross breed (“reference hybrids”) and 32 Goland, a commercial hybrid, were genotyped by PCR-RFLP for this mutation. Fatty acid profiles were determined by gas chromatography in thigh subcutaneous fat. Single locus genotype association analysis was carried out using the General Linear Model in SPSS. The genotypic frequencies of the SCD polymorphism were different between the two pig hybrids. However, independently of the pig genetic type, significant associations (P < 0.05) were found between the SCD polymorphism and the ratios of palmitoleic to palmitic acids and of oleic to stearic acids, as well as the ratio of MUFA to SFA. These findings confirm our previous results and suggest that the SCD promoter polymorphism is associated with the quality of PDO dry cured Italian hams.
2011
- Fatty acid composition of subcutaneous adipose tissue of raw and seasoned ham in three PDO dry-cured ham typologies
[Abstract in Rivista]
Volpelli, Luisa Antonella; Cino, Adelaide; Comellini, Michele; Ielo, Maria Cristina; Minelli, Giovanna; LO FIEGO, Domenico Pietro
abstract
The quality and quantity of subcutaneous adipose tissue (SAT)of pig thighs own a great importance for the needs of processingindustry. The aim of this research was to study the fatty acidcomposition of SAT of fresh thighs, destined for the productionof three different typologies of PDO dry-cured hams according tothe methods of Parma (PP), San Daniele (PSD) e Toscano (PT),obtained from animals reared in the same farm, and to verify, at the end of seasoning period (12 months), the effect of the typeof production. Forty-eight thighs coming from 24 ItalianLandrace x Large White heavy pigs (carcass weight 130.3±11.5kg) slaughtered in three different days, were sent, left and rightin turn, to the three processing plants. Iodine value and fatty acidcomposition were measured on samples of fresh (n=48) and seasoned(16 PP, and 15 each PSD and PT) SAT. Data were subjectedto ANOVA by SPSS statistical package using the typologies of productionas fixed effect. The average fatty acid composition of rawham SAT showed high levels of MUFA (49.5%, mainly C18:1) andSFA (39.8%, mainly C16:0 and C18:0), and lower PUFA (10.7%,mainly C18:2) and, as expected, no difference was detectedbetween the three typologies of productive destination. On thewhole, during the seasoning period SAT showed an increase ofMUFA (49.5 vs 53.0% for fresh and seasoned, respectively) and adecrease of PUFA (10.7 vs 8.2%). The differences among thethree seasoned ham types, although statistically significant forsome fatty acids, point out that, starting from homogeneous rawmatter, the methods used by productive plants of the three studiedPDO products do not considerably affect the final characteristicsof the lipids of the obtained dry-cured hams.
2011
- Influence of genetic type on the characteristics of intramuscular fat of pig thighs destined for the PDO production
[Abstract in Rivista]
Minelli, Giovanna; Cino, Adelaide; Comellini, Michele; Ielo, Maria Cristina; Volpelli, Luisa Antonella; LO FIEGO, Domenico Pietro
abstract
Italian heavy pig production uses both “traditional” breeds, whose carcass fat content has been reduced because of consumers’ demand, and commercial hybrids, whose fat depots are often low, and richer in PUFA. The increasing degree of lipid unsaturation requires a continuous monitoring to avoid undesired effects on typical products. The aim of this work was to compare the characteristics of intramuscular fat (IMF) of fresh thighs, destined for the production of PDO Italian dry-cured hams, obtained from heavy pigs of two genetic types (GT), reared in the same farm and feed with a standard cereal-soybean based commercial diet. Samples of biceps femoris from left thighs of 46 Italian Landrace x Large White pigs (TP), and 32 Goland commercial hybrids (GH) (average carcass weight 130.4±11.8 kg) were analyzed for IMF, TBARS (24h p.m.) and fatty acid (FA) contents. Data were subjected to ANOVA by SPSS statistical package using GT and sex as fixed effects. GH showed, in comparison of TP, similar contents of IMF (2.2 vs 2.7%) and TBARS (0.07 vs 0.07 mg MDA/kg meat), but higher levels of PUFA (201.5 vs 157.5 mg/100g meat, 17.9 vs 11.3%; P<0.01), mainly due to higher C18:2 and C20:4 contents; lower SFA (468.8 vs 582.3 mg/100g meat, 37.4 vs 39.5%; P<0.01) mainly due to lower C18:0 and C20:0; lower MUFA (572.4 vs 730.7 mg/100g meat, 44.7 vs 49.2%; P<0.01), mainly due to lower C18:1 content. The fatty acid composition of IMF confirms the results obtained from the covering adipose tissue of the same thighs, and agrees with many results from literature. Notwithstanding the positive lack of difference between the two genetic types for the amount of IMF and TBARS, it seems necessary a systematic check of lipid composition, to avoid undesired negative response of meat to processing due to possible oxidative phenomena during seasoning period.
2011
- Pisello proteico e fava alternativa alla soia nella dieta della bovina
[Articolo su rivista]
Comellini, Michele; Minelli, Giovanna; Volpelli, Luisa Antonella
abstract
Vengono presentati i risultati di tre sperimentazioni condotte per verificare l'effetto di fonti proteiche alternative alla soia (pisello proteico e fava) nella razione di bovine da latte in comprensorio Parmigiano-Reggiano.
2010
- Lipid composition of covering and intramuscular fat in pigs at different slaughter age
[Articolo su rivista]
Lo Fiego, Domenico Pietro; P., Macchioni; Minelli, Giovanna; P., Santoro
abstract
To study age-related variations in fatty acid composition of covering and intramuscular fat (IMF), 60 half siblings, Pic X Camborough, of the same age, 30 barrows and 30 gilts, chosen from 10 litters were used. Groups of 20 subjects each, 10 castrated males and 10 females, balanced for litter, were sacrificed at 6, 8.5 and 9.5 months of age, corresponding to the common slaughter age of the three Italian pig production types, at live weights that averaged approximately 90, 145 and 160 kg, respectively. Samples of subcutaneous adipose backfat tissue and longissimus thoracis (LT) muscle, taken at the last rib, were analysed. On LT samples, moisture, fat content and drip loss were determined. Fatty acid composition was determined in lipids from subcutaneous adipose tissue and lipid fractions from LT. Further, backfat lipids were submitted to iodine value (I.V.) determination. The data were evaluated by means of analysis of variance with age at slaughter and sex as the independent variables. As age increased (6, 8.5 and 9.5 months), higher saturated fatty acids (SFA) (36.36, 39.08 and 39.19 % respectively; P<0.01) and monounsaturated fatty acids (MUFA) (41.78, 43.44 and 44.37% respectively; P<0.01) contents were observed in covering fat, whereas polyunsaturated fatty acids (PUFA) content, PUFA/SFA ratio and I.V. lowered (P<0.01). As total IMF is concerned, by increasing age, MUFA content increased (43.30; 46.76 and 47.28% respectively; P<0.01), PUFA content decreased (18.63, 15.14 and 14.82%, respectively; P<0.01) and PUFA/SFA decreased as well (P<0.05); neutral lipids followed the same pattern, while an opposite trend was observed in polar lipids. IMF content (1.65%) was modified neither by sex nor age. The study shows that fatty acids composition of subcutaneous and intramuscular fats differs among the 3 slaughtering ages typical of the Italian pig industry. The variations observed, which could be ascribed to the increase of carcass fatness at increasing slaughter age, can affect both the nutritional and technological quality of pork.
2010
- Pisello proteico e fava nell'alimentazione di bovine di razza Reggiana: effetti sulla produzione e sulle caratteristiche del latte
[Articolo su rivista]
Volpelli, Luisa Antonella; Comellini, Michele; Ielo, Maria Cristina; Minelli, Giovanna
abstract
Effects of pea and faba beans in the diet of Reggiana cows on milk yield and composition. - The use of pea and faba beans, self produced and not-GM feeds, as substitutes for soybean meal was tested in the diets of Reggiana breed cows, whose milk is transformed into Parmigiano-Reggiano cheese. A concentrate feed composed by 15% flaked pea and 10% flaked faba beans (“PF”; 15.7% crude protein) was compared with a control one providing 11% soybean meal (“C”; 15.6% crude protein), during two subsequent feeding trials lasted 12 weeks each. The first trial involved two groups of 19 cows each, the second one involved two groups of 14 cows each; forages were hay only (alfalfa and mixed lawn) in the 1st trial and hay+green herbage in the 2nd. Milk yield was recorded daily from all cows, and no difference in milk production between the two feeding groups was observed. Milk composition (protein, fat, casein and urea) was periodically analysed on individual samples, as well as milk-dynamometer tracing: no effect of the diet could be detected. The results allow to state that pea and faba beans can be included at maximum levels permitted by Parmigiano-Reggiano production rules, such allowing a complete substitution of soybean meal, without detrimental effects on milk production and quality.
2010
- Ultra fast analysis of subcutaneous pork fat
[Articolo su rivista]
A., Ficarra; Lo Fiego, Domenico Pietro; Minelli, Giovanna; Antonelli, Andrea
abstract
Narrow-bore GC columns have led to the resolution of complex matrices in a few minutes. To set up amethod able to cope with the velocity of ultra fast gas-chromatographic separation, a comparison amongfour of the most popular lipid transmethylation was applied to pork fat. Different catalysts for transmethylationwere tested (NaOCH3, BF3, H2SO4, and KOH), and were compared for yield and rate of transmethylation,cost, and safety.In all cases, KOH gave the best performance of all the considered parameters. For this reason, it isparticularly suitable when a large number of samples are being analysed. Although it is very effectivein the transesterification of neutral lipids, it does not tolerate water and is unsuitable for free fatty acidderivatization.
2009
- Effect of pantothenic acid level in the diet of the finishing heavy pig on carcass and meat quality traits
[Articolo su rivista]
LO FIEGO, Domenico Pietro; P., Macchioni; Minelli, Giovanna; Ielo, Maria Cristina; P., Santoro
abstract
This study investigated the effect of vitamin B5 dietary level on carcass and meat quality characteristics in the heavy pig. To this aim, 42 pigs, 21 gilts and 21 barrows, of similar weight and age, evenly divided into 3 groups of 14 subjects each, were fed, from approx. 95 kg live weight (lw) till slaughtering (around 165 kg lw), the same basal diet containing either 10 (control, C), or 60 (T1), or 110 ppm (T2) pantothenic acid. At increasing dietary levels of vitamin B5, only numerical improvements of lean meat and lean cuts percentages were observed, whereas total adipose cuts, backfat and jowl percentages decreased (P<0.05). Ham characteristics and meat quality traits, such as colour, pH, intramuscular fat and protein contents, were not affected by the dietary treatment.
2007
- Comparative Pigmentation Efficiency of High Dietary Levels of Apo-Ester and Marigold Extract on Quality Traits of Whole Liquid Egg of Two Strains of Laying Hens
[Articolo su rivista]
F., Sirri; N., Iaffaldano; Minelli, Giovanna; M. P., Rosato; A., Franchini
abstract
This trial was carried out to compare the effect of the dietary supplementation of high dosesof either synthetic pigment ethyl ester of β-apo-8′-carotenoic acid (apo-ester) or natural pigments,mainly lutein and zeaxanthin, extracted from Tagetes erecta, on egg quality of hens laying brownshell eggs (ISA Brown) and white shell eggs (Hy-Line White W-36). The hens of each strain weredivided into 6 groups and fed a corn-soybean basal diet supplemented either with 40, 60, and 80ppm of apo-ester (APO) or with 120, 180, and 240 ppm of marigold extract (MAR). Egg pigmentationrose linearly and significantly (P < 0.01) as the dietary levels of apo-ester increased, but this didnot occur when MAR supplementation was used. The amount of β-carotene equivalents in wholeliquid egg of MAR treatments was almost constant with varying pigment dietary dose and wassignificantly lower (P < 0.01) than in APO treatments. In both hen strains, whole liquid egg redness(a*) and yellowness (b*) were higher with APO supplementation. The egg component weights werehighly affected (P < 0.01) by the hen strain, with yolk:egg ratio higher in the Hy-Line. The trialconfirms that in spite of the higher level of MAR supplementation, APO has a better efficiency inwhole liquid egg pigmentation. The ISA Brown hens showed a better ability to absorb dietarycarotenoids than did the Hy-Line White.
2007
- Egg quality traits of laying hens reared in organic and conventional systems.
[Articolo su rivista]
Minelli, Giovanna; F., Sirri; E., Folegatti; A., Meluzzi; A., Franchini
abstract
This study aims to compare the physico-chemical properties of eggs (weight, eggshell breakingstrength, Haugh index, yolk colour, lipid, cholesterol, protein, ash and dry matter) laid either by hens reared accordingto the organic method or by caged hens kept in conventional system. More than 1,400 eggs have been analysedat the beginning, in the middle and at the end of the laying cycle in organic and conventional farms. The eggobtained from the organic system were lighter (64.4 vs 66.2 g) being yolk, albumen and eggshell weights statisticallylower in comparison with those produced in conventional system. The yolk/albumen ratio resulted lower inthe organic eggs (0.38 vs 0.39). The percentage of eggshell was not affected by the hen rearing system while theeggshell strength resulted higher in the eggs produced in the conventional system (3.265 vs 3.135 kg). The organicyolks were paler than the conventional ones. Organic eggs showed significantly higher contents of protein (17.1%vs 16.7%) and cholesterol (1.26% vs 1.21%).
2007
- Foot dermatitis and productive traits in broiler chickens kept with different stocking densities, bitter types and light regimen
[Articolo su rivista]
F., Sirri; Minelli, Giovanna; E., Folegatti; S., Lolli; A., Meluzzi
abstract
The purpose of the research was to study the effects of high and low stocking density of broilerchickens, different types of litter and the adoption of short and long lighting regimen on broiler welfarethrough the evaluation of their productivity and incidence of foot pad dermatitis. 2,400 male Ross 508 weredivided into 8 groups of four replicates each and reared in 32 pens according to a 3 factors experimental designof two levels each: low (LD) or high (HD) stocking density (11 and 14 birds/m2 for LD and HD respectively),chopped straw (CS) or wood shaving (WS) litters and short (SL) or long (LL) light regimens (16 h light and 8 hdark or 23 h light and 1 h dark respectively for SL and LL). Broiler growth rate and feed efficiency were positivelyinfluenced by a stocking density lower than 30 kg of live weight per m2. The adoption of a short light regimenreduced feed intake and improved feed conversion rate without modifying body live weight. Chickensreared on wood shaving litter showed a lower incidence of foot pad dermatitis.
2007
- Oxidative stability and lipid composition of hen eggs laid in organic and conventional systems.
[Abstract in Atti di Convegno]
F., Sirri; A., DE CESARE; Minelli, Giovanna; A., Meluzzi; A., Franchini
abstract
.
2004
- Quality traits and oxidative stability of chicken meat enriched with coniugated linoleic acid.
[Abstract in Atti di Convegno]
Sirri, F; Minelli, Giovanna; Meluzzi, A; Franchini, A.
abstract
.
2003
- Dietary conjugated linoleic acid supplementation of laying hen: effects on egg fatty acids composition and quality.
[Articolo su rivista]
A., Meluzzi; N., Tallarico; F., Sirri; Minelli, Giovanna; A., Franchini
abstract
In order to assess the effect of dietary supplementation of conjugated linoleic acid (CLA) on fatty acid composition and egg quality, a study was carried out on three groups of laying hens, each of 9 subjects, fed diets supplemented with 0, 1.25 and 2.5% CLA. Increasing CLA concentration in diet, yolk CLA concentration increased from 0.15 (Control) to 6.04 and 11.73 mg/kg (CLA 1.25 and CLA 2.50, respectively). The most representative isomer was cis-9, trans-11. The saturated fatty and monounsaturated fatty acid in yolk increased and decreased, respectively, with CLA supplementation. Egg yield and quality traits did not show any significant difference among groups.
2003
- Oxidative Stability And Quality Traits Of n-3 Pufa Enriched Chicken Meat
[Articolo su rivista]
Sirri, F; Minelli, Giovanna; Iaffaldano, N; Tallarico, N; Franchini, A.
abstract
A total of 360 broilers, female Cobb 500, were fed from 21 d to slaughter (46 d) a commercial diet supplemented with 0, 0.5 or 1% Schizochitrium sp. marine algae, as dietary source of n-3 PUFA. Meat with the highest n-3 PUFA content showed a reduced lipid stability, particularly in breast, while the organoleptic properties evaluated in drumsticks were not affected by the dietary treatment. Breast colour was deeper in the group receiving the highest algal supplementation.
2002
- Effect of rosemary extract addition to laying hen diet on oxidative stability of n-3 PUFA fortified eggs. 11th Europ. Poultry Conference. Bremen (Germany), 6-10 September.
[Articolo su rivista]
A., Meluzzi; F., Sirri; Minelli, Giovanna; N., Tallarico; A., Franchini
abstract
.
2002
- Oxidative stability and sensory and functional properties of eggs from laying hens fed supranutritional doses of vitamins E and C
[Articolo su rivista]
A., Franchini; F., Sirri; N., Tallarico; Minelli, Giovanna; N., Iaffaldano; A., Meluzzi
abstract
This study evaluated the effects of two dietarydoses of vitamins E and C supplemented separatelyand together, on the content of vitamin E in the yolk, onthe lipid stability of fresh and stored eggs, and on theirsensory and functional properties. Hy-Line Brown hens(n = 216) received a basal diet for 8 wk supplementedwith 100 or 200 mg DL-α-tocopheryl acetate (E100 or E200,respectively)/kg, 500 or 1,000 mg ascorbic acid (C500and C1000, respectively)/kg, or 100 mg DL-α-tocopherylacetate plus 500 mg ascorbic acid (E100+C500)/kg,whereas the control group received no supplementation.Fresh eggs and eggs stored 30, 60, and 90 d at 4 C or stored28 d at room temperature were analyzed for vitamin E content and TBA-reactive substances (TBARS). We alsoevaluated functional properties of fresh and cooked eggsand sensory properties of boiled and scrambled eggs. Theyolk content of vitamin E depended on the level of dietaryaddition and decreased after 90 d of storage at 4 C orafter 28 d at 25 C. Vitamin supplementation had no effecton fresh or refrigerated eggs, whereas 4 wk of storage atroom temperature increased TBARS in the control and thegroup supplemented with the highest doses of vitamins.Ascorbic acid improved Haugh units and elasticity ofalbumen gels, whereas cohesiveness and hardness ofyolk, albumen and whole-egg gels were not affected bydietary treatment. Panelists were not able to distinguishtreated eggs from control eggs.
2001
- Species of Branchiobdellidae (Anellida) on freshwater crayfish in South Tyrol (Northern Italy).
[Abstract in Atti di Convegno]
Oberkofler, B; Quaglio, F; Füreder, L; FIORAVANTI M., L; Giannetto, S; Morolli, C; Minelli, Giovanna
abstract
Twenty-eight freshwater crayfish were collected from 8 streams and one small lake in the province of South Tyrol (North Italy) from autumn 1999 to spring 2001, in order to investigate the presence of branchiobdellidans. At 6 of the streams the white clawed crayfish (Austropotamobius pallipes italicus) was collected, while the noble crayfish (Astacus astacus), the exotic species: signal crayfish (Pacifastacus leniusculus) and spiny-cheek crayfish (Orconectes limosus) were respectively caught at the other 2 streams and at the lake. Except for O. limosus, branchiobdellidans were observed on all crayfish examined. On noble crayfish, specimens of Branchiobdella italica and Branchiobdella hexodonta were found on the same host. Branchiobdella italica was largely recovered from all white clawed crayfish. The specimens of signal crayfish were found to carry only Xironogiton victoriensis.
2001
- The effects of dietary supplementation with high doses of vitamin E and C on the quality traits of chicken semen
[Articolo su rivista]
A., Franchini; M. L., Bergonzoni; C., Melotti; Minelli, Giovanna
abstract
.
2000
- Effetto dell’integrazione dietetica di elevate dosi di vitamine C ed E sulle caratteristiche qualitative del seme fresco e conservato di coniglio.
[Abstract in Atti di Convegno]
Minelli, Giovanna; BERGONZONI M., L; Cavani, C; DI STASIO, D.
abstract
During a four month period, 48 hybrid bucks, allotted to four experimental groups, were fed ad lib diets with different supplementation of vitamins C and E (BD: basal diet, 40 ppm of vitamin E; E200 and E400: BD plus 200 and 400 ppm of vitamin E respectively; E200+C: BD plus 200 ppm of vitamin E and 1,000 ppm of vitamin C). Pooled semen samples obtained from 4 bucks per each group, after dilution in Tris-Buffer (20% yolk egg), were measured by CASA (Computer Aided Sperm Analysis) as fresh or stored at 5 deg C for 48 h. The results indicated that vitamin supplementation did not affect either the fresh and stored semen quality, with the exception of amplitude of lateral head displacement (ALH), which showed higher values in rabbits receiving high levels of vitamins
2000
- Fatty acid composition of lipid fractions in Parma ham obtained from pigs fed on different levels of vitamin E (α-tocopherol acetate)
[Articolo su rivista]
LO FIEGO, Domenico Pietro; Santoro, P.; Macchioni, P.; Minelli, Giovanna
abstract
The fatty acid composition of intramuscular lipids and adipose covering tissue was studied on 45 Parma hams obtained from Duroc x Cotswold heavy pigs (carcass weight 129.5±8.0 kg). Prior to slaughtering, which took place at an average liveweight of about 160 kg, the animals were fed on a diet integrated with 8 mg/kg of vitamin E for 95 days (C), 200 mg/kg for 65 days (T1) or 200 mg/kg for 95 days (T2). The intramuscular lipids, amounting to a total of 3.38%, contained, on average, 35.6% of saturated (SFA), 48.5% of monounsaturated (MUFA) and 15.9% polyunsaturated (PUFA) fatty acids. The dietary levelof vitamin E had no statistically significant effect on fatty acid composition of intramuscular lipids, although the animals of groups T1 and T2 showed lipids tendentially richer in PUFA. The neutral fraction of intramuscular lipids comprising 35.5% of SFA, 56.5% of MUFA and 8.0% of PUFA, was found to be richer in PUFA in hams from pigs with higher vitamin E integration. However, there was no effect of the treatment on the composition of polar lipids, which were found to consist of 31.9% of SFA, 20.6% of MUFA and 47.5% ofPUFA. The lipids in the adipose covering tissue, comprising an average of 36.9% SFA, 46.0% MUFA and 17.1% PUFA, were tendentially more unsaturated in animals with higher integration of the diet. The length of the treatment did not have a significant effect on any of the parameters examined.
2000
- Influence of Type of Rearing, Slaughter Age and Sex on Fattening Rabbit: II. Meat Quality
[Abstract in Atti di Convegno]
Cavani, C.; Bianchi, M.; Lazzaroni, C.; Luzi, F.; Minelli, Giovanna; Petracci, M.
abstract
.
2000
- The influence of type of rearing, age at slaughter and sex on meat quality in growing rabbits.
[Abstract in Atti di Convegno]
Cavani, C.; Lazzaroni, C.; Luzi, F.; Minelli, Giovanna; Petracci, M.
abstract
The influence of type of rearing, age at slaughter and sex on meat quality was investigated on 34 rabbits (15 male and 19 female) housed inside or outside (plein-air) and slaughtered at 13 weeks or 17 weeks of age. Samples joints from L. lumborum muscle were obtained at slaughter for meat quality assessment. Meats from rabbits reared outside had lower ultimate pH values and intramuscular lipid content, and higher lightness. Age at slaughter affected all the main qualitative traits of meat. Interaction between type of rearing and slaughter age evidenced that the meat quality can be improved when growing rabbits are reared in plein-air conditions and slaughtered over 13 weeks of age
1999
- Influence of slaughter weight and sex on meat quality of rabbit slaughtered at the same age.
[Abstract in Atti di Convegno]
M., Petracci; F., Capozzi; C., Cavani; M. A., Cremonini; Minelli, Giovanna
abstract
The experiment was carried out on 44 hybrid TOP 97 rabbits (21 males and 23 females), slaughtered at fixed age of 12 weeks and grouped in three classes of body weight corresponding to g 2,276 +- 106 (light), 2,549 +- 131 (medium) and 2,868 +- 117 (heavy). The carcasses showed a significant increase of fatness with the increase of slaughter weight. The dressing percentage was significantly higher in male rabbits. On the whole, neither slaughter weight, nor sex affected meat quality, evaluated by both traditional and NMR methods on Longissimus dorsi muscle.
1999
- Influenza del tipo di allevamento, dell’età di macellazione e del sesso sulla qualità della carne di coniglio.
[Abstract in Atti di Convegno]
C., Cavani; C., Lazzaroni; F., Luzi; Minelli, Giovanna; M., Petracci
abstract
The influence of type of rearing, age at slaughter and sex on meat quality was investigated on 34 rabbits (15 male and 19 female) housed inside or outside (plein-air) and slaughtered at 13 weeks or 17 weeks of age. Samples joints from L. lumborum muscle were obtained at slaughter for meat quality assessment. Meats from rabbits reared outside had lower ultimate pH values and intramuscular lipid content, and higher lightness. Age at slaughter affected all the main qualitative traits of meat. Interaction between type of rearing and slaughter age evidenced that the meat quality can be improved when growing rabbits are reared in plein-air conditions and slaughtered over 13 weeks of age.
1997
- Effetto del digiuno pre-macellazione sulle caratteristiche qualitative della carne di suini ibridi
[Relazione in Atti di Convegno]
LO FIEGO, Domenico Pietro; Minelli, Giovanna; Santoro, P.
abstract
.
1996
- Effetto dell'aggiunta di vitamina E nella dieta sulla stabilità del colore e dei lipidi della carne bovina
[Relazione in Atti di Convegno]
LO FIEGO, Domenico Pietro; Santoro, P; Minelli, Giovanna; Faucitano, L; Macchioni, P; Mazzoni, D.
abstract
.
1995
- Post mortem changes in the mechanical properties and ultrastructure of the Longissimus in two porcine breeds
[Articolo su rivista]
Minelli, Giovanna; J., Culioli; X., Vignon; G., Monin
abstract
Kinetics of postmortem muscle changes of two pig breeds were studied. pH was measured at 30 min (pH1) and 26 h (pH2) after slaughter. The longissimus thoracis et lumborum was used at 1, 2, 3, 6 and 14 days postmortem for measurements of sarcomere length and mechanical properties in the raw state, and cooking loss and mechanical properties after cooking. Electron microscopy was performed at 1, 6 and 14 days postmortem. pH1 was higher and the maximum stress lower in Large Whites than in Pietrains. Maximum stress of cooked meat decreased with aging time in Large Whites but not in Pietrains. Ultrastructural changes were more obvious in Large Whites than in Pietrains through day 6, but breed differences were no longer observed at day 14. Meat from Pietrain pigs was tougher than that from Large White pigs and tenderized at a slower rate and to a lesser extent during aging.
1995
- Studio preliminare sulle caratteristiche della carne di struzzo (Struthio Camelus)
[Relazione in Atti di Convegno]
Minelli, Giovanna; Santoro, P; LO FIEGO, Domenico Pietro; Faucitano, L; Mazzoni, D.
abstract
N/A
1993
- Composizione acidica del grasso perirenale nel suino pesante
[Relazione in Atti di Convegno]
LO FIEGO, Domenico Pietro; Faucitano, L; Minelli, Giovanna; Santoro, P.
abstract
.
1992
- Composizione del grasso intermuscolare nei tagli magri della carcassa di suino pesante
[Articolo su rivista]
Santoro, P.; LO FIEGO, Domenico Pietro; Minelli, Giovanna
abstract
nd
1992
- Osservazioni sulle caratteristiche del grasso della pancetta nel suino pesante
[Articolo su rivista]
LO FIEGO, Domenico Pietro; Santoro, P.; NANNI COSTA, L.; Minelli, Giovanna
abstract
nd