Luisa Antonella VOLPELLI - personale UniMoRe

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Luisa Antonella VOLPELLI

Professore Associato
Dipartimento di Scienze della Vita sede ex-Agraria

Pubblicazioni

2023 - Improving the post-harvest quality of fruits during storage through edible packaging based on guar gum and hydroxypropyl methylcellulose [Articolo su rivista]
Maurizzi, Enrico; Bigi, Francesco; Volpelli, Luisa Antonella; Pulvirenti, Andrea
abstract

Fruits are particularly susceptible to post-harvest decay. In this context, bio-based coatings could be a useful andsustainable approach to overcome this problem. The EU Commission is very restrictive about food additives andmaterials in contact with food, regulated respectively by Reg. UE (CE) 1333/2008 and Reg. UE (CE) 10/2011. Inthis research, different percentages of hydroxypropyl methylcellulose (H)-guar gum (G) (1–2% w/v) and po-tassium sorbate (PS) (0–2% w/v) were used to produce coatings to be applied on tomatoes (Solanum lycopersi-cum) and oranges (Citrus sinensis). The efficacy of the coatings was firstly evaluated through an accelerated test(28 ◦C 90% RH, 20 days) on artificially wounded fruits, and then under storage conditions (8 ◦C 95% RH, 6weeks). The physical and chemical parameters of the fruits were periodically analyzed and used to evaluate theeffect of the coatings on the fruit quality through a multivariate approach (PCA). All coatings were effective inpreserving fruits under refrigeration against Penicillium spp. and Alternaria spp., but PS led to significant fruitweight loss despite its strong fungistatic activity. Biopolymers showed potential for preserving fruit freshness, butalternative antifungal agents without adverse weight effects should be explored using a similar statisticalapproach. (16) (PDF) Improving the post-harvest quality of fruits during storage through edible packaging based on guar gum and hydroxypropyl methylcellulose. Available from: https://www.researchgate.net/publication/374295352_Improving_the_post-harvest_quality_of_fruits_during_storage_through_edible_packaging_based_on_guar_gum_and_hydroxypropyl_methylcellulose#fullTextFileContent [accessed Oct 06 2023].

2022 - The Green Era of Food Packaging: General Considerations and New Trends [Articolo su rivista]
Maurizzi, Enrico; Bigi, Francesco; Quartieri, Andrea; De Leo, Riccardo; Volpelli, Luisa Antonella; Pulvirenti, Andrea
abstract

Recently, academic research and industries have gained awareness about the economic, environmental, and social impacts of conventional plastic packaging and its disposal. This consciousness has oriented efforts towards more sustainable materials such as biopolymers, paving the way for the “green era” of food packaging. This review provides a schematic overview about polymers and blends of them, which are emerging as promising alternatives to conventional plastics. Focus was dedicated to biopolymers from renewable sources and their applications to produce sustainable, active packaging with antimicrobial and antioxidant properties. In particular, the incorporation of plant extracts, food-waste derivatives, and nano-sized materials to produce bio-based active packaging with enhanced technical performances was investigated. According to recent studies, bio-based active packaging enriched with natural-based compounds has the potential to replace petroleum-derived materials. Based on molecular composition, the natural compounds can diversely interact with the native structure of the packaging materials, modulating their barriers, optical and mechanical performances, and conferring them antioxidant and antimicrobial properties. Overall, the recent academic findings could lead to a breakthrough in the field of food packaging, opening the gates to a new generation of packaging solutions which will be sustainable, customised, and green.

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.

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.

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 - 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 - Alleanza per lo sviluppo e la valorizzazione dell’agricoltura familiare nel nord dell’Albania. [Altro]
Volpelli, Luisa Antonella
abstract

Realizzazione dell’iniziativa denominata “ALLEANZA PER LO SVILUPPO E LA VALORIZZAZIONE DELL’AGRICOLTURA FAMILIARE NEL NORD ALBANIA”, da realizzare nelle regioni di SCUTARI E LEZHA nella località di PUKA, FUSHE ARREZ, VAU I DEJES E LEZHA, Sviluppo e miglioramento dell'allevamento ovi-caprino, della produzione e commercializzazione dei prodotti.

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.

2017 - Rural development and dialogue between the communities in Kosovo: an example of international cooperation [Abstract in Rivista]
Volpelli, Luisa Antonella; Battistella, Nicola; Gradari, Francesco
abstract

The NGO Reggio Terzo Mondo (RTM) has been present in Kosovo since the early moments following the conflict of the '90s, with projects for supporting people’s basic needs and rural development. The extreme importance and need to reestablish dialogue and coexistence between different ethnic groups emerged immediately. A group of 12 women, Catholic Albanians and Orthodox Serbs, in the rural area of Klin€e/Klina in western Kosovo, conscious of the need for their active role in the economic and social reconstruction of their Country, formed in 2013 the Cooperative EVA: the goal was to start an economic activity in the pigmeat sector, a traditional source of income for the Albanian Catholic community and the Serbian Orthodox. With the collaboration of local and Italian institutions, RTM first conducted a feasibility study and a market survey. In December 2014 started, on EC funding, the project AWARE (Action of Women in Agribusiness for a new Regional Economy), combining the economic empowerment of women to dialogue between the Albanian and Serbian communities; the focus was the creation of a short chain of pork that guarantees quality products, recovery of local traditions and environmental sustainability of economic development. UNIMORE has been involved in the organization of training modules direct both to breeders and to the local veterinary staff: the topics were the management, breeding facilities, nutrition, the use of local resources, slaughtering techniques, meat processing, and fight against diseases. The breeding facilities owned by the members, in poor condition because of poverty and/or war, have been renovated or constructed de novo according to a standard model, adapted to the different situations. The main stage of the project was the design, construction and start-up of a modern slaughtering and meat processing plant. The project has also included exchanges with Italian companies active in the pigmeat sector. The small farms of members have a total of 24 sows and 220 growing pigs. The slaughterhouse works 10 pigs/week on average, producing fresh meat and processed products that come from a happy union between the Kosovar and the Emilian tradition. This presentation reports the stages of the project: training, renovation and characteristics of the piggeries, construction and operation of the slaughterhouse, creation of a manual of correct farming practices and production rules.

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.

2015 - Livestock farming, high-quality cheese and territory [Altro]
Volpelli, Luisa Antonella
abstract

L’agricoltura e la produzione di cibo, nel contesto globale attuale, devono fare fronte a importanti sfide, quali la salvaguardia della qualità dell’ambiente, il cambiamento climatico, la salute pubblica e la stabilità economica. Il passaggio verso un’agricoltura più sostenibile permetterebbe ai territori di continuare a produrre cibo senza compromettere la disponibilità di risorse per le comunità future, garantendo inoltre condizioni eque per i produttori. A Reggio Emilia, diverse sono le produzioni di eccellenza, non solo nel settore strettamente alimentare ma anche nella ricerca in ambito agricolo e nella meccanica agricola. La città, aperta alla dimensione internazionale, ospita la Scuola Autunnale Internazionale sull’Agricoltura sostenibile “Alla ricerca di terre e cibi di qualità” nell’ambito del progetto EXPO in RE: AgricoltuRE per la sostenibilità, l’energia e il nutrimento. Obiettivo della scuola, organizzata da Regione Emilia Romagna e Comune di Reggio Emilia, è di promuovere il dibattito e la formazione internazionale su agricoltura, sostenibilità e territorio, accogliendo a Reggio Emilia rappresentanti istituzionali (del governo, delle province, degli enti locali), agenzie di promozione e marketing, università, imprese, centri di ricerca dai paesi target. I focus riguardano approcci, tecniche, scambi di esperienze e possibili collaborazioni sui fattori chiave della produzione agricola: - Acqua e suolo come risorse: valorizzazione, risparmio, sostenibilità. - Produzioni sostenibili e di alta qualità: allevamento sostenibile come fattore chiave per la qualità dei prodotti, impatto ambientale e benessere animale. Il lavoro presentato in questo contesto si focalizza sul concetto di sostenibilità ambientale degli allevamenti zootecnici, con particolare riferimento agli allevamenti di bovine da latte. Vengono presentate le filiere di due tipologie di formaggio Parmigiano Reggiano di alta qualità e strettamente legate ai territori di origine: da bovine di razza Reggiana e da bovine di razza Modenese.

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 - Use of multivariate image analysis for the evaluation of total mixed rations in dairy cow feeding [Abstract in Rivista]
Gozzi, Marcello; Ulrici, Alessandro; M., Cardelli; Volpelli, Luisa Antonella
abstract

Multivariate image analysis was applied for the evaluation of total mixed rations (TMR) used in dairy cow feeding. The estimation of the correlations between images and chemical-physical traits of TMR was performed

2012 - Aglio al posto degli antibitici. Animali più pesanti e più sani. [Articolo su rivista]
Montevecchi, Giuseppe; Masino, Francesca; Volpelli, Luisa Antonella; P., Balzarini; Antonelli, Andrea
abstract

L’utilizzo di derivati dell’aglio (Allium sativum L.) come additivo dei mangimi ha fornito riscontri positivi su animali da allevamento e prodotti derivati, rappresentando una valida alternativa all’utilizzo di farmaci quali gli antibiotici. La somministrazione di prodotti ad attività farmacologica viene spesso illecitamente praticata nell’alimentazione degli animali da reddito, per stimolarne le prestazione produttive. L’uso frequente e incontrollato di antibiotici causa – com’è noto – lo sviluppo di resistenza da parte di numerosi microrganismi. L’aglio, invece, non è stato messo in relazione a fenomeni di resistenza e di perdita di efficacia; al contrario numerosi studi pubblicati su riviste scientifiche internazionali ne hanno sottolineato gli effetti positivi sulle prestazioni dell’animale, ivi compresa la crescita.

2012 - Automated identification and visualization of food defects using RGB imaging: Application to the detection of red skin defect of raw hams [Articolo su rivista]
Ulrici, Alessandro; Foca, Giorgia; Ielo, Maria Cristina; Volpelli, Luisa Antonella; LO FIEGO, Domenico Pietro
abstract

Colourgrams are signals that codify the colour-related information content of a Red-Green-Blue (RGB) image, and which can be elaborated by means of proper multivariate analysis/feature selection techniques to easily identify those image features that are more useful to solve a specific problem. The reconstruction of the selected features as segmented images allows to evaluate in a critical manner the choices made automatically by the algorithm. In the present paper colourgrams are used for the detection of the red skin defect of raw hams, in order to render more objective and transferable the evaluation usually made by expert assessors. To this aim, after a preselection of 95 raw ham samples by a panel test, the corresponding RGB images were converted into colourgrams, which in turn were used to build classification models using Partial Least Squares-Discriminant Analysis (PLS-DA) and a Wavelet Packet Transform-based feature selection/classification algorithm (WPTER). Feature selection allowed to discriminate the defective samples using only three variables, with a Classification Efficiency in prediction of an external test set equal to 97.8%. The reconstruction of the samples images using only the selected features confirmed the reliability of the obtained classification model. Industrial Relevance: The evaluation of pig thighs is currently carried out by subjective methods, i.e. expert, long-trained personnel is needed to detect the presence or absence of defects. The method presented here would allow to uniform and drastically shorten the time needed for evaluation, and to avoid the main problems connected with human evaluation, i.e., subjectivity, possible unreliability, non-transferability and difficulty to collect historical data. Furthermore, it might represent a first step for setting up a comprehensive method of evaluation, aiming to take into account also other types of defects of raw hams destined to seasoning. More in general, thanks to its flexibility, this approach could be also successfully applied for the detection of other types of aspect-related features, even to monitor different kinds of products.

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 - Pea (Pisum sativum) and faba beans (Vicia faba) in dairy cow diet: effect on milk production and quality. [Articolo su rivista]
Volpelli, Luisa Antonella; Comellini, Michele; Gozzi, Marcello; F., Masoero; M., Moschini
abstract

The use of alternative plant proteins in place of the soybean meal protein in diets for producing animals aims to reduce the extra-EU soybean import and partially substitute the GMO in the food chain. Among possible alternatives, the heat-processed legume grains seem interesting for dairy cow diets. Two consecutive experiments were carried out to evaluate flaked pea and faba beans as substitute for soybean meal in diets for Reggiana breed dairy cows producing milk for Parmigiano-Reggiano cheese-making. In both experiments a “C” concentrate (110 g/kg soybean meal, no pea and faba beans) was compared to a “PF” concentrate (150 g/kg flaked pea, 100 g/kg flaked faba beans, no soybean meal). Forages fed to animals were hay (mixed grass and alfalfa) in experiment 1 and hay plus mixed grass in experiment 2. Concentrate intake, milk yield and milk quality (rennet coagulation traits included) were similar between feeding groups. Parameters on the grab faecal samples, as empirical indicators of digestibility, had a smaller (P<0.01) amount of residual concentrate in the “PF” group compared to the C group (2.4 vs 3.1 and 2.3 vs 2.8%, respectively for PF and C in experiment 1 and 2). Some blood indicators of nitrogen metabolism (protein, albumin, urea) were similar between the feeding groups.The inclusion of pea and faba beans, within the allowed limit of the Parmigiano-Reggiano Consortium for diet formulation, could represent a feasible opportunity for a total substitution of soybean meal.

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 - An application of Z-Box method in dairy cow feedingto estimate the relationships among peNDF, otherfeed variables and productive data [Abstract in Rivista]
Gozzi, Marcello; M., Cardelli; F., Melli; Ulrici, Alessandro; Volpelli, Luisa Antonella
abstract

Physically effective NDF (peNDF) is defined as the fraction of fibrethat stimulates chewing and contributes to the floating mat oflarge particles in the rumen, and consequently to its regular activity.PeNDF is calculated from a physical effectiveness factor (pef),varying from 0 (NDF stimulates no chewing) to 1 (max chewing),which may be obtained by laboratory-based particle sizing techniques,such as Penn State Particle Separator, Mertens Separator,Z-Box, Cut Accuracy Test, based on the proportion of DM retainedon sieves (by horizontal or vertical shaking). We chose Z-Boxmethod, thanks to its easy use and applicability to as-is feed andtotal mixed rations (TMR), and we are trying to obtain an estimatingequation which may predict milk fat content and/or other productivedata from peNDF and other variables measured on TMR.To this aim, samples of TMR collected from several farms aresieved (3 sub samples each), and undergo proximate analysis,NDF, ADF, ADL and starch. Milk yield, milk fat, water addiction toTMR are collected on farm; qualitative data such as type of forage,breed, season, geographical origin and altitude (plain/hill/mountain)are also taken into account, to estimate their possible effect.As a first step, in order to investigate the complex relationshipsexisting among this wide set of variables, Principal ComponentAnalysis (PCA) is used as a data exploration tool. Two PCA models(presence of silage or not in TMR) are calculated separately. Foreach PCA model, the overall correlations among all the consideredvariables and their relative importance are investigated by meansof the loadings plots, posing particular attention to the correlationswith peNDF and with milk fat. Moreover, it is also possible to identifyhow the different groups of samples depend on specific variables.

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 - Faba beans (Vicia faba) in dairy cow diet: effect on milk production and quality [Articolo su rivista]
Volpelli, Luisa Antonella; Comellini, Michele; F., Masoero; M., Moschini; LO FIEGO, Domenico Pietro; Scipioni, Rosanna
abstract

The use of alternative plant proteins in place of the soybean meal protein in diets for farmed animals aims to reduce the extra-EU soybean import and partially substitute the GMO in the food chain. Among the possible alternatives, the heat-processed (flaked) faba beans appears interesting for dairy cow diet. Two consecutive experiments were carried out to test flaked faba beans as a partial substitute for soybean meal in the diet of Reggiana breed dairy cows producing milk for Parmigiano-Reggiano cheese-making. In both experiments a “Control” concentrate (12% soybean meal, no faba beans) was compared to a “Faba” concentrate (7.5% soybean meal and 10% flaked faba beans). Forages fed to animals were hay (mixed grass and alfalfa) plus mixed grass in experiment 1, hay only in experiment 2. Milk yield and quality, and the characteristics of grab faecal samples as empirical indicators of digestibility, were similar between feeding groups. The milk urea content was slightly lower in the “Faba” group, particularly in experiment 2 (“Control” vs “Faba”: 34.6 vs 32.9 mg/dl in experiment 1, P< 0.1; 27.4 vs 23.4 mg/dl in experiment 2, P< 0.01); the plasma urea content in experiment 2 confirmed the trend observed in milk (3.9 vs 3.0 mmol/l, P< 0.01). The inclusion of faba beans, within the allowed limit of the Parmigiano-Reggiano Consortium for diet formulation, could represent a feasible opportunity for a partial substitution of soybean meal.

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.

2009 - Assessment of welfare in pigs [Articolo su rivista]
Scipioni, Rosanna; G., Martelli; Volpelli, Luisa Antonella
abstract

According to the definition given by Appleby (1996), animal welfare represents the state of well-being brought about by meeting the physical, environmental, nutritional, behavioural and social needs of the animal or groups of animals under the care supervision or influence of people. Suitable husbandry techniques and disease control (in which man is directly involved) may satisfy an animal’s physical, environmental and nutritive needs. However,, it cannot be stated that people’s supervision or influence always guarantee the satisfaction of behavioural and social needs. Thus, special attention must be paid to these factors in intensive husbandry.This paper calls attention to the main factors characterizing pig welfare on the basis of productive, physiological, pathological and behavioural indicators; to the behavioural needs, which are characterised by several peculiar traits (it is noteworthy that, since the beginning, all categories of reared pigs have been involved in welfare legislation); to all categories of pigs that often show the effects of negative stimuli on their behaviour (limitations, variations); to the main critical points on the farm likely to cause welfare impairment or stress including buildings, inner facilities, space allowance, microclimate, lighting systems, environmental stressors, feeding management, mutilations, weaning, social factors, and stockmanship; and to environmental stressors including dust, odours (especially ammonia) and noises. This paper takes into account sources, effects and possible solutions for noises; the positive effect of fibrous feeding; environmental enrichment and other possible techniques for improving social status and for preventing/reducing stereotypic behaviour and abnormal reactions (i.e. tail biting).The scientific/objective evaluation of welfare for intensively reared pigs may be carried out by means of direct observation of the animals themselves (animal-based or encompassing performance or output criteria), as well as through examinations of a structural nature (design or resource-based, or derived from engineering or input criteria). Preference should be given to the former since they are can be better adapted to the different pig categories and management systems. Design criteria, on the other hand, are easier to evaluate and they should integrate animal criteria. Thus, the most correct protocols for on-farm evaluation of pig welfare should involve both animal-based criteria and design criteria. Examples of both criteria are reported herein.In extensive farming which includes (although somewhat improperly) outdoor and organic farming , achieving a good level of welfare is one of the declared objectives. However, there are several causes of welfare impairment that can be successfully overcome only if highly professional workers are employed: unfavourable climate, parasitic diseases, intake of plants containing poisons or anti-nutritional factors, high piglet mortality.

2009 - Effect of different pre-slaughter procedures on behavioural and blood parameters in pigs. [Articolo su rivista]
P., Calà; F., Tassone; Comellini, Michele; Ielo, Maria Cristina; Volpelli, Luisa Antonella; S., Dall’Olio; L., Nanni Costa
abstract

The effect of different pre-slaughter procedures on behavioural and blood parameters were evaluated on 120 pigs reared in one farm and delivered in groups of 40 subjects to three slaughterouses. Due to the different attitude of the personnel involved, differences in handling were evident at loading and at unloading where the difficulties to srive the pigs incresed the behaviuoral events. Blood analysis parameter showed that different resting time did not reduce the physical stress exoerienced by the pigs, which seems related "per se" to loading, transport and unloading and not to the different handling applied in each slaughter plant.

2009 - Effect of stunning voltage and scalding method on the incidence of the “red skin” defect of Parma ham [Articolo su rivista]
LO FIEGO, Domenico Pietro; Comellini, Michele; Ielo, Maria Cristina; F., Tassone; Volpelli, Luisa Antonella
abstract

The effects of two different electric stunning voltages of pigs (70-80 Volts vs. 130-140 Volts) and of two different methodologies of carcass scalding (open steam nozzles vs. closed steam nozzles in the scalding bath) on the incidence of "red skin" defect of raw Parma hams were evaluated. At trimming (24 hours post mortem), two hundred left-thighs from pigs reared in two different farms, balanced for stunning and scalding methods, were evaluated subjectively on the basis of the intensity of red skin colour, using a 3 point scale system where 1=defect absent, 2=slight defect and 3=serious defect, and colour of skin was measured. Results indicate that red skin defect incidence decreased with both increasing of electric stunning voltage and closing the steam nozzles during the scalding of the carcass.

2009 - Faba bean in dairy cow diet: effect on milk production and quality. [Articolo su rivista]
Comellini, Michele; Volpelli, Luisa Antonella; LO FIEGO, Domenico Pietro; Scipioni, Rosanna
abstract

Two consecutive trials were carried out to test flaked faba beans as a partial substitute for soybean meal (SBM) in the diet of Reggiana breed dairy cows. In both trials a “Control” concentrate (12% dehulled SBM) was compared to a “Faba” concentrate (7.5% dehulled SBM; 10% flaked faba beans). Forages fed to animals included hay (mixed grass and alfalfa) plus green mixed grass in trial 1, hay only in trial 2. Concentrate intake, faecal scores, milk yield and quality were similar between feeding groups. The milk urea content was lower in the “Faba” group (“Control” vs “Faba”: 34.6 vs 32.9 mg/dl in trial 1, P<0.1; 27.4 vs 23.4 mg/dl in trial 2, P<0.01). The plasma urea was different only in trial 2 (“Control” vs “Faba”: 3.9 vs 3.0 mmol/l,; P<0.01). The inclusion of faba beans within the allowed limit of the Parmigiano-Reggiano Consortium for diet formulation could represent a feasible opportunity for a partial substitution of SBM.

2009 - Pea (Pisum sativum) in dairy cow diet: Effect on milk production and quality [Articolo su rivista]
Volpelli, Luisa Antonella; Comellini, Michele; F., Masoero; M., Moschini; LO FIEGO, Domenico Pietro; Scipioni, Rosanna
abstract

The use of alternative plant protein in place of soybean meal protein in diet for farmed animals aims to reduce the extra-EU soybean import and partially substitute GMO in the food chain. Among the possible alternatives, the heat-processed (flaked) pea appears interesting in dairy cow diet. Two consecutive experiments were carried out to test flaked peas as a partial substitute for soybean meal in the diet of Reggiana breed dairy cows producing milk for Parmigiano-Reggiano cheese-making. In both experiments a “Control” concentrate (8.3% soybean meal, no peas) was compared to a “Pea” concentrate (5% soybean meal and 15% flaked peas). Forages fed to animals included mixed grass hay and alfalfa hay in experiment 1, and hay (mixed grass and alfalfa) plus mixed grass in experiment 2. Milk yield and quality, and the characteristics of grab faecal samples, examined to get some empirical indicators of digestibility, were similar between feeding groups. Compositional changes (crude protein and solubility) in forages used as common base in the diets of both experiments had a slight effect on milk and plasma urea contents. The milk urea content was slightly higher in the “Pea” group (32.3 vs 30.1 mg/dl in experiment 1, P<0.1; 30.2 vs 28.0 mg/dl in experiment 2, P<0.1). The plasma urea content was different only in experiment 2 (5.6 vs 4.9 mmol/l; P<0.05, respectively for “Control” and “Pea” groups). The inclusion of the heat-processed pea within the allowed limit of the Parmigiano-Reggiano Consortium for diet formulation could represent a feasible opportunity for a partial substitution of soybean meal.

2009 - Problematiche relative alla valutazione dei difetti del prosciutto DOP [Capitolo/Saggio]
LO FIEGO, Domenico Pietro; Volpelli, Luisa Antonella
abstract

Viene riportato il quadro relativo a due difetti riscontrati con frequenza crescente sulle cosce suine: l’eccessiva venatura e la presenza di cotenna rossa. Gli autori ne descrivono caratteristiche e modalità di classificazione, insieme a recenti indagini condotte per studiarne il determinismo.

2008 - Efetto del voltaggio di stordimento e della modalita’ di scottatura sull’incidenza del difetto della “cotenna rossa” nel prosciutto di Parma. [Relazione in Atti di Convegno]
LO FIEGO, Domenico Pietro; Comellini, Michele; Ielo, Maria Cristina; F., Tassone; Volpelli, Luisa Antonella
abstract

2008 - Pisello proteico nell'alimentazione di bovine di razza Reggiana: effetti sulla produzione e sulle caratteristiche del latte. [Articolo su rivista]
Comellini, Michele; Volpelli, Luisa Antonella; LO FIEGO, Domenico Pietro; Scipioni, Rosanna
abstract

E’ stato valutato l’effetto della sostituzione parziale della farina di estrazione di soia con pisello proteico in mangimi per bovine di razza Reggiana, il cui latte viene trasformato in formaggio Parmigiano-Reggiano. Un mangime concentrato contenente il 15% di pisello proteico fioccato e il 5% di farina di estrazione di soia è stato posto a confronto con un mangime all’8,3% di f.e. soia nel corso di due prove di alimentazione successive, a integrazione di una base foraggiera costituita da solo fieno (prima prova, durata quattro settimane, condotta con 30 bovine per gruppo di alimentazione) o fieno più erba (seconda prova, durata sette settimane, 22 bovine per gruppo). Non sono state rilevate differenze nella produzione di latte, rilevata giornalmente su tutte le bovine in prova. L’analisi periodica di campioni di latte individuali consente di affermare come l’impiego di pisello proteico non abbia influito sulla composizione del latte: l’unica differenza è un aumento dell’urea alla fine della seconda prova (43,5 vs 35,9 mg/dl) che non ha però modificato la qualità del tracciato lattodinamografico. Dai risultati ottenuti si può quindi affermare che il pisello proteico è ingrediente degno di interesse per l’utilizzo, anche al livello massimo consentito dal disciplinare di produzione del Parmigiano-Reggiano, nell’alimentazione di bovine che producono un latte riconosciuto di alto pregio per la caseificazione.

2007 - Carcass and meat quality traits of pigs with different blood fractions of “Mora Romagnola” breed, reared outdoors [Relazione in Atti di Convegno]
LO FIEGO, Domenico Pietro; Ielo, Maria Cristina; Comellini, Michele; Volpelli, Luisa Antonella
abstract

Nowadays, the Mora Romagnola (MR) is a small numbered autochthonous Italian pig breed, and, thus, is often crossed with genetically improved animals, including commercial hybrids, to get subjects which are reared outdoors for the production of fresh meat and traditional seasoned salami. This research aims to get preliminary information on both carcass and meat quality traits of either purebred MR, or PICxMR (MR50), or (PICxMR)xMR (MR75), reared outdoors in an organic pig farm on Reggio Emilia Apennines, in Italy. Examined carcases (4 MR, 5 MR50, and 7 MR75), though showing high and extremely variable weights (MR 152.2 kg, MR50 245.3 kg, MR75 214.4 kg), produced very valuable lean cuts contents (MR 60.1%, MR50 53.3%, MR75 56.0%) and fair adipose cuts contents (MR 32.0%, MR50 41,2%, MR75 37,2%). On average, Longissimus dorsi muscle (LD) contained 69.1% water, 22.4% protein, and 6.8% fat, with no difference among the genetic types. Colour and pH values of thigh and LD muscles at 24h p.m. showed optimal values, suitable even for PDO production

2007 - Gli stressor ambientali condizionano il benessere [Articolo su rivista]
Scipioni, Rosanna; Comellini, Michele; Volpelli, Luisa Antonella
abstract

Con riferimento agli “stressor ambientali”, ossia a quelle componenti palesemente irritanti di cui sarebbe preferibile, benché comunque impossibile, la totale assenza (polveri, odori, rumori), l’elaborazione delle osservazioni dirette e della documentazione specifica, sia pure non sempre copiosa, consente di trarre conferme e nuove indicazioni circa la conseguente riduzione del benessere nelle diverse fasi di allevamento del suino: esse vanno dalla riduzione delle performance (elemento comune e sempre primo segnale di ridotto benessere) all’alterazione dello stato sanitario (con particolare evidenza per le polveri e per la componente “ammoniaca” degli odori) ai disturbi comportamentali e fisiologici (con particolare evidenza per i rumori). In tutti i casi, esiste spazio e si possono individuare prospettive per operare, attraverso il continuo miglioramento degli aspetti strutturali e di management, una riduzione dell’impatto dei citati fattori sull’animale e sull’ambiente: tecniche di distribuzione degli alimenti a limitata produzione di polveri insieme a impianti di ventilazione adeguati e sempre meno rumorosi, drenaggio delle urine, trattamenti mirati (della lettiera, dell’aria, delle deiezioni), strategie alimentari ad hoc, preparazione e scelta oculata del personale (per favorire la conoscenza degli effetti dannosi dei rumori forti, costanti o improvvisi che siano), diffusione di musica dolce e a basso volume, in sonorizzazione degli ambienti di sosta negli stabilimenti di macellazione. Da sottolineare, infine, l’opportunità di mantenere l’illuminazione, in termini sia di intensità che di durata, a livelli elevati.

2007 - Importanza del benessere e sua valutazione nel suino [Capitolo/Saggio]
Scipioni, Rosanna; G., Martelli; Volpelli, Luisa Antonella
abstract

Secondo l’ottima definizione di Appleby e Hughes del 1997, il benessere animale rappresenta "il soddisfacimento dei bisogni fisici, ambientali, nutritivi, comportamentali e sociali dell'animale o di gruppi di animali sotto la cura, la supervisione o l'influenza delle persone". Se il ricorso ad accurate tecnologie di allevamento e il controllo delle patologie (dirette conseguenze del coinvolgimento dell’uomo) possono essere adeguati a soddisfare i bisogni fisici, ambientali e nutritivi degli animali, non è certo che “la supervisione o l’influenza delle persone” siano adeguate a garantire il soddisfacimento dei bisogni comportamentali e sociali. Nell’allevamento intensivo odierno, quindi, sono soprattutto questi aspetti a richiedere la massima considerazione.Nel testo viene posta attenzione a:gli elementi che caratterizzano il benessere (basati su indicatori produttivi, fisiologici, sanitari e comportamentali);il fatto che il suino presenti elevate esigenze comportamentali, che si traducono in numerose impronte caratteristiche (emblematico che sia l’unico caso di estensione delle normative di legge sul benessere, fin dall’inizio, a tutte le categorie produttive), e mostri frequentemente effetti negativi sul repertorio comportamentale (limitazione e variazioni) in tutte le categorie;i principali punti critici in allevamento (potenzialmente in grado di provocare riduzione del benessere o stress): edifici, strutturazione interna, microclima, stressor ambientali, management alimentare, mutilazioni, svezzamento, aspetti sociali, personale.Tra i punti critici: pavimento, superficie unitaria, mangiatoie, substrato, polveri, odori (da ammoniaca in primis), rumori (particolarmente sottovalutati), illuminazione, sistema di alimentazione, qualità della dieta.Esaminati, per i rumori, fonti, effetti e possibili soluzioni; per l’alimentazione, gli effetti benefici della fibra; per gli aspetti sociali e per impedire/ridurre le stereotipie e le anomalie reattive (tra cui caudofagia), l’arricchimento ambientale e altri possibili provvedimenti per un adeguato benessere.L’elaborazione di protocolli di valutazione del benessere completa il quadro per l’allevamento intensivo.Nell’allevamento estensivo, in cui vengono ricompresi non del tutto propriamente l’allevamento all’aperto e l’allevamento biologico, l’ottenimento di un buon livello di benessere è tra gli obiettivi dichiarati, ma le cause di riduzione del benessere, a fianco di effetti positivi ottenibili solo con elevata professionalità degli addetti, sono numerose: esposizione a condizioni climatiche sfavorevoli, infezioni parassitarie, ingestione di specie vegetali tossiche o contenenti fattori antinutrizionali in caso di pascolamento, elevata mortalità dei suinetti.

2007 - La fibra nell’alimentazione dei suini. [Capitolo/Saggio]
Volpelli, Luisa Antonella; Scipioni, Rosanna
abstract

Dopo un breve richiamo sulle caratteristiche delle frazioni fibrose degli alimenti, vengono illustrate le principali possibilità di utilizzazione degli alimenti fibrosi nelle diverse categorie di suini: scrofe in lattazione e gestanti, suinetti, suini in accrescimento. Un approfondimento è dedicato alle polpe di bietola. Viene preso in considerazione anche il ruolo dei materiali fibrosi alla luce della recente normativa sul benessere dei suini allevati.

2007 - Preliminary investigation of the use of digital image analysis for raw ham evaluation [Articolo su rivista]
LO FIEGO, Domenico Pietro; Comellini, Michele; Ielo, Maria Cristina; Ulrici, Alessandro; Volpelli, Luisa Antonella; F., Tassone; L., Nanni Costa
abstract

In order to find objective parameters for the evaluation of pig thighs to be used for PDO processing, digital images of the external surface of 384 left thighs were acquired, to be used for multivariate image analysis. The following parameters were also measured on the same samples: weight, length, circumference, thickness of fat and thigh, globosity index and colour of skin. Moreover, a subjective evaluation of veining and red skin defects was also made by an expert assessor. Multivariate analysis of the digital images showed a separation of the analysed samples in two clusters, whose differences were then investigated on the basis of the other traits. Various differences between the two clusters where found, mainly for the size-related parameters.

2006 - Alimentazione e qualità della carne suina [Capitolo/Saggio]
Volpelli, Luisa Antonella; Scipioni, Rosanna
abstract

Vengono presi in considerazione, dopo una panoramica sui fattori che influenzano la qualità della carne suina, gli effetti dei fattori alimentari, e in particolare: livello nutritivo, rapporto energia/proteina, vitamine, oligoelementi, quantità e qualità dei grassi dietetici.

2005 - Calpain system in vitro activity and myofibril fragmentation index in fallow deer (Dama dama): Effects of age and supplementary feeding [Articolo su rivista]
Volpelli, Luisa Antonella; S., Failla; A., Sepulcri; E., Piasentier
abstract

Calpain system (μ- and m-calpain, calpastatin) and myofibril fragmentation index (MFI) were analysed on muscle longissimus thoracis et lumborum of 16 male fallow deer, half 18- and half 30-month-old, slaughtered after a 4-month feeding trial on pasture alone or with concentrate supplement. Diet did not produce any difference on the measured variables. The muscle of the elder deer had a higher calpastatin level 6 h post-mortem (136.0 vs. 99.7 units/50 g, for the 30- and 18-months-old, respectively), and a lower MFI value, particularly 24 h post-mortem (71.1 vs. 89.1). This is in agreement with previous data showing tougher meat from 30-month-old animals.

2005 - Effect of milk feeding system on carcass and meat quality of Frisa Valtellinese kids. [Articolo su rivista]
E., Piasentier; Volpelli, Luisa Antonella; A. SEPULCRI, A.; L., Maggioni; M., Corti
abstract

Sedici capretti di razza Frisa Valtellinese sono stati allattati naturalmente (N) ocon sostituto del latte (A) e macellati a circa 17 kg di peso. L’alimentazione artificiale ha prodotto un aumentodella resa lorda di macellazione (45,6 vs.. 48,6% per N e A), a causa soprattutto del minor contenuto dell’apparatodigerente. Il sistema di allattamento ha avuto una scarsa influenza sulla resa in tagli, mentre la carcassadei capretti A ha mostrato un maggior rivestimento adiposo (stato d’ingrassamento: 3,5 vs.. 2,2 punti). I principaliparametri di qualità della carne (pH finale, colore, perdite alla cottura, resistenza al taglio, analisi tipo)non sono stati modificati dalla dieta; tuttavia la carne dei capretti allattati naturalmente è risultata più riccadi C18:3 e C20:5, con un più favorevole rapporto n-3/n-6 (0,77 vs. 0,45).

2005 - Sensory quality of Italian Istrian Milk lamb meat as affected by production system [Relazione in Atti di Convegno]
E., Piasentier; M., Morgante; R., Valusso; Volpelli, Luisa Antonella
abstract

The Istrian Milk (or Istriana) is an endangered sheep of the Pramenka group, spread over the Adriatic Karst region of three bordering countries: Croatia, Italy and Slovenia. Its preservation is functional to the protection and restoration of the classic, high ecological value landscape of North-Adriatic uplands. Typification and differentiation are considered very effective in adding value to livestock products and improving their appeal. To provide objective information on the meat quality of Istrian Milk light lamb, the loins (longissimus dorsi muscle) of thirty suckling lambs from three theses, differing in rearing practices and feeding regime (milk, milk and concentrates, milk and grazed forage), were analysed. The results showed that there are substantial differences between lamb types in the sensory-perceived qualities of their meat. These differences included texture profile, mainly linked to rearing systems, and various odour and flavour attributes, mainly related to feed consumed by the animal.

2004 - Effect of ageing time on consumer-perceived quality of Italian Simmental beef [Articolo su rivista]
E., Piasentier; M., Marangon; M., Morgante; R., Valusso; Volpelli, Luisa Antonella
abstract

The aim of the experiment was to provide an objective indication on the optimal ageing time of meat from ItalianSimmental (IS) young bulls, the most important commercial category of the breed. The research was carried out on 10young bulls slaughtered at the average weight of 688 kg (SE: 7.3 kg). The right side of each carcass was stored for 7days and the left one for further 7 days, at normal refrigeration temperatures. At the end of the ageing period, the sideswere sampled at the loin for meat pH, color, cooking loss and shear force measurement. A central location, affective testinvolving 74 consumers was carried out to measure the degree of liking for grilled beef aged 7 or 14 days.The pH and color parameters were not significantly affected by the duration of post-mortem storage, while cooking lossincreased (31.4 vs 32.6 %; P<0.05) and shear force values diminished (56.7 vs 46.8 N; P< 0.01) when ageing timeincreased from 7 to 14 days. The degree of liking by the untrained respondents for the two types of cooked meat wasdifferent, considering that consumers gave the highest hedonistic scores to beef aged 14 days. Tenderness was the sensoryattribute that allowed the best discrimination between beef stored for periods of different length. In fact, while thedifference between 14-day-aged and 7-day-aged beef for flavour ratings (7.0 vs 6.9) did not reach the threshold of significance,the former meat was perceived as significantly finer than the latter regarding tenderness (6.5 vs 5.6; P= 0.01)and marginally preferred in overall terms (6.9 vs 6.5; P= 0.07). The classification test, carried out at the end of the quantitativetest by asking consumers to select from a list the most appropriate attributes describing the stimuli associatedwith meat consumption, confirmed the effectiveness of texture attributes in ranking different-aged beef acceptability. Infact, the number of ticks reported for chewiness and juiciness descriptors were different for the two types of meat: the14-day-aged beef was perceived as easier to chew (57 vs 34 ticks) and juicier (42 vs 24) than the shortest-aged beef.Ageing for 14 days should be recommended as a process control point for the beef industry to improve consumer acceptanceof IS young bull beef.

2004 - Fallow deer milk composition: effect of diet [Relazione in Atti di Convegno]
E., Piasentier; C., Morandini; A., Sepulcri; Volpelli, Luisa Antonella
abstract

Two groups of 6+6 female lactating fallow deer were fed either on pasture alone (PASC) or on pasture plus supplementary feeding (500-700g/head/d; CONC). CONC improved dams’ body condition and suckling fawns’ growth rate. Supplemented deer’s milk was lower in fat and in dry matter, and higher in lactose: it may be argued that CONC milk production was higher. Milk fat, protein and dry matter increased, while lactose decreased in both groups from the 46th to 134th lactation day. Two analytical methods (infra-red spectroscopy and proximate analysis on freeze-dried milk) and two calibration systems within infra-red spectroscopy (buffalo milk and ewe milk) gave similar results for milk fat and protein.

2004 - Produzione della carne e del prosciutto di daino. [Capitolo/Saggio]
Volpelli, Luisa Antonella; R., Valusso; M., Morgante; E., Piasentier
abstract

Il lavoro fornisce un esame approfondito delle caratteristiche qualitative delle carni di daino (Dama dama), prendendo in considerazione sia la letteratura nazionale ed internazionale disponibile sull'argomento, sia esperienze dirette condotte dagli autori. Particolare attenzione viene posta alla produzione della coscia stagionata ed ai suoi parametri qualitativi.

2004 - Sensory profile of farmed fallow deer dry-cured meat [Abstract in Atti di Convegno]
E., Piasentier; M., Morgante; R., Valusso; Volpelli, Luisa Antonella
abstract

Among the wide variety of European dry meat products, the most famous ones are made from pork, but other interesting products are obtained from meat of different species: i.e., the “bresaola”, from bovine, horse, etc. Deer meat and meat products are interesting in this picture, since they include the high degree of consumers’ appreciation for dried products, and the growing interest for food having an “environment friendly” image. The production of dry-cured hams from deer has a small and commercially highly valuable market niche. The raw meat derives especially from hunting, although in the last decades the use of meat from farmed animals, which assures a more constant supply and a higher hygienic quality, has become an interesting reality.The raw meat from de-boned thighs of 32 male fallow deer of either 18 or 30 months of age fed at pasture, with or without supplementary feeding, was used to verify the effect of the age and feeding regime on the sensory properties of dry-cured deer meat. All thighs were cured in a factory specialized in game processing. During eight sections, 11 trained assessors judged the four types of dry-cured meat, supplied in a balanced sequence, by evaluating, with 100mm linear scales, 14 descriptors: marbling, dryness, fallow deer odour (o.), cheese o., milk o., goat o., sweet aromatic, sour taste (t.), sweet t., metallic hardness, cohesiveness, elasticity, granularity.GPA showed a good differentiation of the meat types: the 1st dimension (46% total variability explained), correlated with marbling, dryness, hardness and sweet aromatic, helped to separate mainly the two tested ages, whereas along the 2nd dimension (30% total variability explained) the meats were separated mainly according to the diet through granularity, elasticity, cohesiveness and sweet aromatic.

2003 - Meat quality in male fallow deer (Dama dama): Effects of age and supplementary feeding [Articolo su rivista]
Volpelli, Luisa Antonella; R., Valusso; M., Morgante; P., Pittia; E., Piasentier
abstract

Thirty-two male fallow deer, half 18- and half 30-month-old, were slaughtered after a 4-month feeding trial on pasture alone or with daily supplement of 500 g (dry matter) concentrate/head (eight each 18- and 30-month-old). Neither diet nor age produced significant effects on M. longissimus thoracis et lumborum (LM) and on M. semimembranosus (SM) pH and colour. Meat texture properties (Warner–Bratzler–WB Shear Force and compression), water loss and collagen content were unaffected by diet, while the older deer had higher LM WB peak force values (4.15 vs 4.88 kg) and lower collagen solubility (34.61 vs 22.58%). LM and M. semitendinosus (ST) of the supplemented deer had a higher content of fat (pasture vs concentrate feeding: 0.56 vs 0.72% in LM; 0.55 vs 0.78% in ST) and provided lower PUFA, particularly n-3 PUFA, and higher n-6/n-3 ratio (3.30 vs 4.76 in LM; 3.39 vs 4.63 in ST). Thirty-month-olds’ LM and ST were fatter than 18-month-olds’, and provided lower PUFA, both in the n-6 and n-3 fraction.

2003 - Meat quality of Italian Simmental young bulls as affected by the genes frequency of Montbéliarde origin [Articolo su rivista]
E., Piasentier; R., Valusso; Volpelli, Luisa Antonella; A., Sepulcri; P., Pittia; S., Failla
abstract

The aim of the research was the evaluation of carcass and meat quality traits of Italian Simmental young bulls, and their relationship with the degree of inclusion of genes of Montbéliarde origin.

2003 - Quality traits of fallow deer (Dama dama) dry-cured hams [Articolo su rivista]
M., Morgante; R., Valusso; P., Pittia; Volpelli, Luisa Antonella; E., Piasentier
abstract

Su prosciutti ricavati da cosce disossate di daini di due diverse età (18 e 30 mesi) e tenuti al pascolo con o senza integrazione alimentare, sono stati analizzati: composizione centesimale, acidi grassi, sale, indice di proteolisi, Texture Profile Analysis. I dati qualitativi evidenziano poche variazioni fra le 4 classi di animali e sono indici diun prodotto di elevato interesse nutrizionale.

2003 - Sensory properties of Italian Istrian Milk lamb meat [Relazione in Atti di Convegno]
R., Valusso; Volpelli, Luisa Antonella; M., Morgante; E., Piasentier
abstract

The Istrian Milk (Istriana or Carsolina) or Istrian Pramenka is an endangered sheep of the Pramenka group, spread over the Adriatic Karst region of three bordering countries: Italy, Slovenia and Croatia. Its preservation is important in the context of genetic variation conservation, and is functional to the protection and restoration of dry grasslands and small wood patches, which has represented for thousands of years the classical landscape of North-Adriatic uplands, characterised by high ecological value.Transhumance, the traditional form of husbandry, has now been substituted by permanent and semi-permanent herds, thus allowing diet supplementation with some forage and concentrates. The typical products are milk, for cheese making, and lamb meat, provided by young animals starting from 5-6 weeks of age, weighing 12 to 25 kg.To provide objective information on Istrian lamb meat quality, three thesis (ten animals per thesis) differing for rearing practices and feeding intensities (milk, milk and forages, milk and concentrates) were compared. A taste panel was carried out on samples of l. dorsi cooked in a oven at 120°C for 20 min, to determine lamb meat sensory profile. In five replicas, eight trained assessors evaluated, for 14 attributes, three samples per session, using 100mm linear scales scorecards. Multivariate analysis pointed out a good thesis discrimination by the taste panel, mainly due to texture parameters.

2002 - Carcass quality in male fallow deer (Dama dama): effects of age and supplementary feeding. [Articolo su rivista]
Volpelli, Luisa Antonella; R., Valusso; E., Piasentier
abstract

Thirty-two male fallow deer, half 18- and half 30-month-old, were slaughtered after a 4-month feeding trial on pasture alone or with daily supplement of 500 g (dry matter) concentrate/head (eight each 18- and 30-month-old). The concentrate was composed of 40% maize, 25% sugar beet pulp, 20% alfalfa, 13% soy flakes, 2% minerals and vitamins. Supplemented deer were heavier (49.9 vs 45.0 kg) and their carcasses produced higher dressing proportions (61.5 vs 57.2%) and bigger amounts of first quality cuts. Supplemented feeding improved muscle development and fat deposition. Thirty-month-olds were heavier than 18-month-olds (53.3 vs 41.6 kg) and their carcasses produced higher dressing proportions (60.9 vs 57.7%) and bigger amounts of first quality cuts; older deer carcasses showed better conformation and bigger amounts of fat deposition.

2002 - Effects of fish oil substitution in rainbow trout diets on sensory characteristics and fillet acid composition [Abstract in Atti di Convegno]
E., D'Agaro; D., Lanari; E., Piasentier; R., Valusso; Volpelli, Luisa Antonella
abstract

The aim of the present study was to evaluate wether the substitution of 30% fish oil by soybean oil in a rainbow trout diet influences growth parameters, and the sensory and quality characteristics of fillet.

2002 - Il prosciutto di daino (Dama dama): aspetti chimico nutrizionali [Articolo su rivista]
E., Piasentier; M., Morgante; R., Valusso; C., Ferrara; S., Bovolenta; Volpelli, Luisa Antonella
abstract

Il lavoro fornisce un esame approfondito delle caratteristiche qualitative del prosciutto ottenuto della coscia stagionata di daino (Dama dama), prendendo in considerazione sia la letteratura disponibile sull'argomento, sia esperienze dirette condotte dagli autori.

2002 - Produzione di carne di daino [Articolo su rivista]
Volpelli, Luisa Antonella; R., Valusso; M., Morgante; E., Piasentier
abstract

Il lavoro fornisce un esame approfondito delle caratteristiche qualitative della carne di daino (Dama dama), prendendo in considerazione sia la letteratura disponibile sull'argomento, sia esperienze dirette condotte dagli autori.

2001 - Alpine pasture milk and cheese: effect of supplement and comparison with stable production [Relazione in Atti di Convegno]
S., Bovolenta; Volpelli, Luisa Antonella; W., Ventura; F., Gasperi; G., Gaiarin
abstract

The effect of supplementation of Brown cows grazing an alpine pasture on milk and cheese characteristics was studied.

2001 - Effetto dell’integrazione alimentare sull’utilizzo del pascolo da parte di daini in accrescimento [Articolo su rivista]
E., Sacca'; Volpelli, Luisa Antonella; S., Bovolenta; E., Piasentier; M., Pinosa
abstract

Nei mesi da giugno a ottobre 32 daini maschi di due età (14 e 26 mesi, peso medio iniziale 32,9 e 46,2 kg) sono stati allevati su pascolo di 1 ha, a base di festuca, suddiviso in 2 settori, con o senza integrazione di concentrato (0,5 kg SS/capo/giorno). In ogni settore erano presenti 8 esemplari di ciascuna età.La biomassa pascolabile si è mantenuta costantemente più elevata nel settore con integrazione (118 vs 40 g di SS/m2), dove la crescita dell’erba ha superato l’asportazione e si è verificato un progressivo accumulo di materiale vegetale. Nel settore senza integrazione, i daini hanno complessivamente asportato una quantità di erba maggiore (+58%) e di migliore qualità, per effetto del minor accumulo di materiale senescente, ma il consumo giornaliero è progressivamente diminuito.Tutti gli animali hanno mostrato una flessione di accrescimento da agosto in poi. I daini che ricevevano l’integrazione con concentrato hanno fornito accrescimenti ponderali significativamente più elevati (76 vs 41 g/giorno).

2001 - Esperienze di allevamento di scrofe all’aperto [Relazione in Atti di Convegno]
Volpelli, Luisa Antonella
abstract

The paper describes the evolution of outdoor pig production and points out the main reasons for the growing interest in this system: low capital cost, varying in different situations from 25-70% of those for a conventional intensive system, and lower production cost; growing awareness of animal welfare issues. The most important factors affecting the results of the system, i.e. suitable soil type and climate, skilled stockmanship, are discussed, and an outline of outdoor equipment and management is drawn. The most critical problem of outdoor sow keeping seems to be high piglet mortality. The results of three outdoor units in North - East Italy confirm a great variability of performance, even in the same farm, in different periods. Piglet mortality was very high in critical periods, especially wet and cold weather. Some final considerations about the feasibility and the future importance of outdoor pig production are reported.

2001 - The effects of supplementary feeding on carcass and meat quality in fallow deer (Dama dama) [Relazione in Atti di Convegno]
Volpelli, Luisa Antonella; E., Piasentier; R., Valusso; S., Bovolenta
abstract

The effects of supplementary feeding on carcass and meat quality were studied on thirty-two male fallow deer, half 18- and half 30-month-old, slaughtered after a 4-month feeding trial on pasture alone or with daily supplement of 500 g DM of concentrate/head (eight each 18- and 30-month-old). Supplemented deer were heavier (49.9 vs 45.0 kg) and their carcasses produced higher dressing proportion (60.5 vs 56.2%) and bigger amount of first quality cuts. Supplementary feeding improved muscle development and fat deposition: the latter was higher both in carcasses and in meat. Thirty-month-olds were heavier (53.3 vs 41.6 kg) and their carcasses produced higher dressing proportion (59.9 vs 56.8%) and bigger amount of first quality cuts; their carcasses showed better conformation and higher fat deposition.

1999 - A comparison of the predictions of digestible energy content of compound feeds for pigs by chemical or in vitro analysis [Articolo su rivista]
M., Spanghero; Volpelli, Luisa Antonella
abstract

The comparison of the predictions of the digestible energy (DE) content of commercial compound pig feeds from the organic matter in vitro digestibility (OMD) and five recent and accurate multiple regression equations based on chemical components was examined. The OMD was determined by submitting each sample (17 compound feeds for lactating or pregnant sows and 23 for piglets and growing–fattening pigs) to three sequential incubations with enzymatic solutions in a closed system to simulate the gastric and pancreatic digestion and the degradation in the hind gut (2, 4 and 18 h of incubation, respectively). OMD values were converted into energy digestibility coefficients (dE), which together with gross energy (GE) content were used to calculate DE (=GE*dE). Chemical components (ash, ether extract (EE), crude protein (CP), crude fibre (CF), NDF and ADF) and GE content were used to predict the DE content using five multiple equations, selected in terms of their accuracy (r2 and/or RSD).The DE content was closely correlated with NDF (r, −0.91, p<0.01), while ADF and CF were correlated to a lesser degree (r,−0.75, and −0.79, respectively, p<0.01) and no significant relationship was found with ash. The average DE contents estimated with the multiple equations were slightly lower than those predicted in vitro (from 15.15–15.40 vs. 15.58 MJ/kg DM). The differences between the DE content estimated with the multiple equations and that predicted in vitro (ΔDE) were highly, and negatively, correlated with the ash content of the feeds (r from −0.68 to −0.84, p<0.01) and it was estimated that the ΔDE varied by 4–5% (ca. 0.71 MJ/kg DM) when the ash content (62 ± 14 g/kg DM) ranged from low to high levels (from −1 to +1 SD). All the ΔDE values had negative correlations with both CP (r, from −0.62 to −0.68, p<0.01) and EE (r, from −0.48 to −0.53, p<0.01). The fibre components, present in all equations either as NDF, ADF or NDF-ADF, were not significantly related with any of the ΔDE considered. The prediction of DE content based on the in vitro technique considered or chemical parameters showed a general coherency, the only exception concerning the ash fraction.

1999 - Azione del lievito di birra su alcuni parametri ematochimici del puledro [Articolo su rivista]
B., Stefanon; Volpelli, Luisa Antonella; C., Lazzarini; M., Pinosa
abstract

Otto puledri Quarter Horse, suddivisi in due gruppi con lo stesso peso medio iniziale, sono stati alimentati con 5,5 kg di fieno di festuca e 2,5 kg di concentrati/giorno; la razione del secondo gruppo conteneva 100 g di lievito di birra fosforilato. All’inizio della prova, dopo 30 e 68 giorni i puledri sono stati pesati e sottoposti a prelievo di sangue. Dopo immediata centrifugazione, nel plasma sono stati analizzati ematocrito, proteine totali, albumina, urea, creatinina, Ca, P, Fe, Mg, Cu, Na, K, Cl, AST/GOT, ALT/GPT, g-GT, ALP e a-amilasi. Il consumo di sostanza secca è stato simile nei due gruppi, ma i cavalli che ricevevano lievito hanno fornito un accrescimento ponderale superiore e livelli plasmatici di NEFA più bassi (P<0,05). Inoltre, l’aggiunta di lievito alla dieta di base ha indotto un aumento delle concentrazioni plasmatiche di sodio (P<0,01), calcio (P<0,05) e fosforo, che indica un probabile aumento dell’assorbimento intestinale dei minerali; quale conseguenza a livello metabolico, i livelli di ALP erano più bassi (P<0,05) nei cavalli che ricevevano lievito. I risultati suggeriscono che l’integrazione della dieta con lievito di birra fosforilato può migliorare l’utilizzazione digestiva della fibra e la disponibilità dei minerali, come già rilevato con l’impiego di cellule vive.

1999 - Estimation of fescue hay intake in horses using the n-alkanes method [Articolo su rivista]
B., Stefanon; Volpelli, Luisa Antonella; S., Bovolenta; M., Pinosa
abstract

The aim of the work was to evaluate the n-alkane method for measuring forage intake in horses. Four Quarter horses were housed in individual loose boxes and fed with fescue hay and concentrate in three equal feeds at 08.30, 13.00 and 17.00 hrs. After a preliminary period of 12 days, each horse received, for 8 days, 3 g/d of shredded paper impregnated with n-dotriacontane (C32, 209 mg/g), and 3 g/d of shredded paper impregnated with n-hexatriacontane (C36, 164 mg/g), mixed with the concentrate, as external markers. The most present n-alkanes in the forage, n-hentriacontane (C31) and n-tritriacontane (C33), were used as natural markers. Individual faecal samples were collected three times a day. The n-alkane concentrations in the faeces varied widely between days (P<0.001 for C31, C33 and C36; P<0.05 for C32); moreover, dosed n-alkanes did not show the expected enrichment phase during the initial days following marker administration. The variability was reduced when the ratio between natural and dosed n-alkanes was considered, although statistical analysis revealed that only the C31 to C32 ratio did not vary between days. The reduced between-days fluctuation was more evident starting from the 4th day from marker administration; the forage intake was calculated from this day onwards, using individual marker concentration of a single day (day 4), or of pooled days, i.e. the mean value of two (days 4 and 5), three (days 4 to 6), four (days 4 to 7) and five (days 4 to 8) days. The estimated intake was generally lower than the actual amount of forage ingested. The best estimate was obtained with C31/C32 pairs. Increasing the days of sampling from 1 to 4 caused a marked reduction of the standard deviation for all the estimates; only a modest reduction of variability was observed for the further increase of the period to 5 days.

1999 - Preliminary examination of outdoor sow farming in Friuli–Venezia Giulia [Relazione in Atti di Convegno]
Volpelli, Luisa Antonella; M., Spanghero
abstract

Data from three outdoor pig farms (311 farrowing on the whole) are reported.

1999 - Valutazione nutrizionale di alimenti per suini. 1.Applicazione di una metodica in vitro di previsione della digeribilità della sostanza organica [Articolo su rivista]
M., Spanghero; Volpelli, Luisa Antonella; B., Toso
abstract

E’ stata determinata la digeribilità della sostanza organica (DSO) di 53 campioni di alimenti per suini mediante una metodica in vitro ufficialmente adottata in Danimarca (Boisen e Fernandez, 1997). Tale metodica prevede incubazioni successive con preparati enzimatici che simulano le tre tappe principali del processo digestivo: la digestione gastrica, la digestione pancreatica e la degradazione ciecale. Gli alimenti impiegati comprendevano 40 campioni di mangimi completi per diverse categorie di suini (lattonzoli, lattoni, magronaggio-ingrasso, scrofe in gestazione e lattazione), 8 di pastone di granella e 5 di nuclei proteici. Le determinazioni sono state eseguite in doppio e in 10 serie temporali successive, in ognuna delle quali veniva incluso lo stesso mangime scelto come standard: ciò ha permesso di valutare la precisione della metodica, in termini di ripetibilità (±0.31) e di riproducibilità (±0.78), valori da considerare molto buoni. Gli alimenti analizzati risultano caratterizzati da una composizione chimica tipica per le diverse categorie. La DSO in vitro mostra un trend atteso passando dagli alimenti per lattonzoli (95%), a lattoni (89%), magronaggio-ingrasso (86%), scrofe gestanti (82%) e allattanti (85%). Lo stesso trend mostra di conseguenza l’energia digeribile stimata, ponendosi su valori in linea con quelli comunemente attribuibili ai vari tipi di alimento (rispettivamente 4400, 3800, 3600, 3500 e 3700 kcal/kg ss), a ulteriore conferma della validità della metodica. Interessante risulta il riscontro di una sensibile variabilità nella DSO all’interno di ogni categoria di mangimi, che si è attestata su valori di deviazione standard pari a 3,5 punti percentuali, lasciando prevedere una conseguente variabilità nelle prestazioni produttive dei soggetti.

1999 - Valutazione nutrizionale di alimenti per suini. 2.Applicazione di una metodica in vitro di previsione della digeribilità ileale della proteina grezza [Articolo su rivista]
M., Spanghero; Volpelli, Luisa Antonella
abstract

Vengono descritti i risultati dell'applicazione di una metodica in vitro proposta da ricercatori danesi (Boisen e Fernandez, 1995) sulla stima della digeribilità della proteina greggia su 40 campioni di mangimi completi per diverse categorie di suini, 8 di pastone di granella e 5 di nuclei proteici.

1998 - Allevamento di scrofe all’aperto per la produzione di lattoni [Articolo su rivista]
Volpelli, Luisa Antonella; M., Spanghero; A., FRANGIPANE DI REGALBONO
abstract

Dopo un esame generale dell'allevamento suinicolo "outdoor", gli autori riportano i risultati di proprie esperienze di allevamento di scrofe all'aperto, e delineano alcune indicazioni in argomento.

1998 - Confronto tra quattro metodiche di stima in vitro della digeribilità di alimenti per suini [Articolo su rivista]
M., Spanghero; Volpelli, Luisa Antonella; B., Stefanon
abstract

Vengono esposti i risultati di un confronto eseguito applicando quattro diverse metodiche di stima in vitro della digeribilità a due miscele isoproteiche a diverso contenuto in fibra.

1998 - Profilassi vaccinale della pasteurellosi del branzino: studio patogenetico e sistemi di valutazione della risposta immunitaria [Articolo su rivista]
M., Galeotti; D., Volpatti; M. F., Manetti; Volpelli, Luisa Antonella
abstract

Allo scopo di approfondire le conoscenze sulla pasteurellosi del branzino, sono stati realizzati in questa specie: una prova di infezione sperimentale con Pasteurella piscicida; lo studio dello sviluppo degli organi linfoidi in larve ed avannotti; lo studio delle risposta immunitaria cellulo-mediata in vitro.

1997 - Confronto tra diverse tecniche di valutazione in vitro della digeribilità di alimenti per suini [Relazione in Atti di Convegno]
Volpelli, Luisa Antonella; M., Spanghero
abstract

Vengono presentati i risultati di quattro metodiche per la valutazione della digeribilità in vitro della sostanza secca e della proteina, testate su due alimenti composti, a basso e alto contenuto in fibra, per suini.

1997 - Evaluation of mast cells in calf and heifer uteri [Articolo su rivista]
M., Galeotti; S., Belluzzi; D., Volpatti; M. L., Bergonzoni; E., D'Agaro; Volpelli, Luisa Antonella
abstract

The aims of the present study were to determine the main distribution patterns of mast cells residing in the uterine walls of calves and heifers, and to obtain reference values for these cells on order to assist in the evaluation of endometrial biopsies in cows. Following the results of the present trial, the reference values proposed for the resident mast cells are (mast cells/ x 400): 11 for stratum compactum alone, 7 as an average of stratum compactum+ st. spongiosum, and 5 as an average of stratum compactum+ st. spongiosum+ st. musculare+ st. vasculare.

1997 - Influenza di diete a diverso livello proteico sulle prestazioni produttive di ibridi Pagrus major x Dentex dentex [Relazione in Atti di Convegno]
M., Pinosa; P., Beraldo; Volpelli, Luisa Antonella
abstract

Vengono presentati i risultati dell'impiego di quattro diete, diversificate per l'apporto proteico, sulle prestazioni produttive di ibridi Pagrus major x Dentex dentex.

1996 - Effects of a high dietary fat level for weanling pigs [Articolo su rivista]
Volpelli, Luisa Antonella; A., Falaschini; M. F., Trombetta
abstract

Results are presented from ax experimental trial concerning the use of a high-fat diet for weanling pigs.

1996 - Effects of high dietary fat on growth, feed efficiency and metabolic profile of weaned piglets [Abstract in Atti di Convegno]
Volpelli, Luisa Antonella; M. F., Trombetta; P., Beraldo; A., Falaschini
abstract

Results are presented from an experimetal trial about the effects of high dietary fat on growth, feed efficiency and metabolic profile of weaned piglets.

1996 - Growth response of juvenile dentex (Dentex dentex L.) to varying protein level and protein to lipid ratio in practical diets [Articolo su rivista]
E., Tibaldi; P., Beraldo; Volpelli, Luisa Antonella; M., Pinosa
abstract

The dentex (Dentex dentex L.) is a fast-growing sparid which represents a possible candidate forMediterranean mariculture. As the basic nutrient requirements of this species are unknown, twofeeding trials were carried out to identify suitable protein and lipid (energy) levels to be used informulating practical diets for dentex. The experiments used groups of 30 specimens (each fishweighing 17 or 20.7 g) which were kept in 12 flow-through 160 1 tanks supplied with seawater at 2 1min-’ (temperature 205 1°C; salinity 33 ppt). An initial 4-week trial was conducted to obtain apreliminary estimate of the optimal protein level. Triplicate groups were fed four practical diets withincreasing levels of protein (44.3,49.3, 55.7 and 58.9% dry matter (DM), over 90% of which wassupplied by white fish meal) and a constant lipid content ( 17.3% DM; mostly supplied by fish lipids)to satiation. An analysis of the nutrient-weight gain relationship indicated that the optimal dietaryprotein level was 49.3% DM. In a second 60 day experiment, duplicate groups of fish were fed sixdiets with three protein levels (44.4,49.5 and 55.8% DM) and two lipid contents ( 12.0 and 17.3%DM) within each protein level, nearly to satiation. Growth performance was lowest in fish given dietscontaining 44.4 or 49.5% protein and 12% lipid and was improved (P<O.O5) either with dietssupplying 55.8% protein (regardless of dietary lipid) or 49.3% protein and 17.4% lipid. The resultsobserved in the second trial suggest that when protein efficiency or retention are considered evendietary levels of 44.3% protein and 17.2% lipid (i.e. 24.3 g protein k.-’ calculated available energy)could be assumed as suitable levels for formulating practical diets for this species, providing highquality fish meal and oil are used.

1995 - Indagine preliminare sull'attività di alcuni enzimi digestivi durante lo sviluppo larvale del branzino [Relazione in Atti di Convegno]
Volpelli, Luisa Antonella; M., Galeotti; D., Volpatti; O., Kufcsak
abstract

Vengono presentati i risultati di analisi condotte per valutare l'attività di alcuni enzimi digestivi durante lo sviluppo larvale nel branzino.

1995 - Influenza del livello proteico e lipidico della dieta sulle prestazioni produttive di giovanili di sarago [Relazione in Atti di Convegno]
Volpelli, Luisa Antonella; P., Beraldo
abstract

Vengono presentati i risultati della somministrazione di sei diete, diversificate per apporto proteico e lipidico, a giovanili di sarago.

1994 - Effects of protein and/or amino-acid levels on reproductive performance and metabolic profile of lactating sows [Articolo su rivista]
A. F., Falaschini; Volpelli, Luisa Antonella; M. F., Trombetta
abstract

Three groups of 12 sows (high-productivity Goland hybrids) were fed from the 106thday of gestation to the end of lactation (27 ± 3 d) one of 3 diets: Cl, LP,, LPS, (experiment 1). Thediets differed in protein levels (CP (%DM): 16.7; 13.4; 14.1, respectively) and amino-acid content(lysine (%DM): 0.87; 0.48; 0.86; methionine + cystine (%DM): 0.57; 0.42; 0.56; threonine (%DM):0.70; 0.53; 0.53; tryptophan (%DM): 0.20; 0.12; 0.20). In a second experiment, 4 groups of 11 sowswere fed one of 4 diets (experiment 2): ,2C L,2P LPPS, L 2PS (CP (%DM): 17.2; 11.9; 13.3; 13.6,respectively; lysine (%DM): 0.77; 0.39; 0.54; 0.76; methionine + cystine (%DM): 0.59; 0.45; 0.52;0.55; threonine (%DM): 0.67; 0.45; 0.56; 0.66; tryptophan (%DM): 0.20; 0.12; 0.17; 0.20,respectively). The LPS, diet was supplemented with the synthetic amino acids, lysine, methionine,tryptophan, and LPPS and LPS2 were also supplemented with threonine. The different diets had nosignificant effects on sow performance and litter productivity. Low-protein and amino-acidsupplementeddiets significantly reduced both blood (experiment 1: C! 30.3; LP, 28.0; LPS, 22.1mg/dl; experiment 2: 2C 36.5; L 2P 31.4; LPPS 30.8; L 2PS 21.3 mg/dl) and milk urea values(experiment 2: 2C 20; L 2P 13; LPPS 9; L 2PS 10 mg/dl), which indicates a reduction in proteincatabolism.

1993 - Influenza della dieta sul profilo metabolico della scrofa in lattazione [Relazione in Atti di Convegno]
M. F., Trombetta; Volpelli, Luisa Antonella; A. F., Falaschini
abstract

Vengono presentate le variazioni del profilo metabolico in seguito alla somministrazione di diete a diverso apporto in proteine e aminoacidi in scrofe in lattazione.

1993 - The effect of amino acid chelated iron in pregnant and lactating sows [Capitolo/Saggio]
P., Parisini; F., RICCI BITTI; Volpelli, Luisa Antonella; C., Sacchi
abstract

Data are presented from literature and from authors' experimental trials about the effects of amino acid chelated iron on productive and reproductive performance of sows.

1993 - Valutazione della qualità di alcuni suini ibridi pesanti commerciali [Relazione in Atti di Convegno]
M. F., Trombetta; Volpelli, Luisa Antonella; M., Tuzi; M. T., Pacchioli; A., Falaschini
abstract

Vengono riportati i dati ricavati dall'analisi delle carni e di alcuni parametri ematici condotte su otto tipi genetici di suino pesante.

1990 - Impiego di siero di latte naturalmente acidificato nell’alimentazione del suino pesante [Articolo su rivista]
P., Parisini; L., Sardi; Scipioni, Rosanna; Volpelli, Luisa Antonella
abstract

Sono descritti gli effetti provocati dall'utilizzazione di siero di latte acidificato naturalmente nell'alimentazione del suino pesante.

1989 - Influenza del momento produttivo sulla digeribilità degli alimenti nelle scrofe [Abstract in Rivista]
M. T., Pacchioli; Scipioni, Rosanna; Volpelli, Luisa Antonella
abstract

Sono descritti gli effetti del momento produttivo, rilevati in scrofe e scrofette, sulla digeribilità dei nutrienti, determinata in vivo.

1989 - Pool di aminoacidi naturali e di sintesi nella nutrizione del suinetto. [Articolo su rivista]
Scipioni, Rosanna; B., Biavati; Volpelli, Luisa Antonella; M., Marchetti
abstract

Vengono presentati i risultati dell'utilizzo di pool di aminoacidi naturali e di sintesi nella nutrizione del suinetto.

1989 - Ricerche in vitro sulla conservazione del siero di latte per i suini [Articolo su rivista]
Volpelli, Luisa Antonella; A., Formigoni; E., Antoci; P., Parisini
abstract

Vengono presentati i risultati di ricerche in vitro sulla conservazione del siero di latte quale alimento per i suini.

1988 - L’impiego di lisati vegetali nella produzione del suino pesante [Relazione in Atti di Convegno]
P., Parisini; Scipioni, Rosanna; Volpelli, Luisa Antonella
abstract

Vengono descritti gli effetti, nutrizionali ed extra-nutrizionali, di lisati vegetali introdotti nella razione di suini pesanti.

1987 - Pool di aminoacidi naturali e ricostituiti nella nutrizione del suinetto [Abstract in Rivista]
Scipioni, Rosanna; B., Biavati; Volpelli, Luisa Antonella; M., Marchetti
abstract

Con una prova condotta su suinetti dallo svezzamento ai 25 kg e attraverso il rilievo di prestazioni produttive, esami ematochimici, vitamine, AGV, NH4-N/N tot., pH e flora microbica intestinale, sono stati confrontati gli effetti di un pool di aa. sintetici e dei corrispondenti ottenuti per lisi chimico-enzimatica di proteine animali / With a research carried out on piglets from weaning to 25 kg l.w. and by evaluating productive performances, blood analyses, vitamins, VFA, NH4-N/tot. N, pH and microflora in the contents of the hind gut, the effect of synthetic pooled aa. and of the same aa. obtained through chemical-enzymatic lysis of animal proteins were compared.

1987 - Ricerche sull’impiego del bicarbonato di sodio nell’alimentazione del suino pesante. [Articolo su rivista]
P., Parisini; Scipioni, Rosanna; A., Mordenti; Volpelli, Luisa Antonella
abstract

Vengono descritti gli effetti della somministrazione del bicarbonato di sodio sulle performance del suino pesante e sulla qualità delle carcasse.

1986 - Diverse fonti e dosi di lisina nell’alimentazione del suino. [Articolo su rivista]
P., Parisini; Volpelli, Luisa Antonella; Scipioni, Rosanna
abstract

Vengono descritti gli effetti della somministrazione dell'aminoacido limitante primario per il suino attraverso il ricorso a differenti fonti e a differenti dosi di impiego.

1986 - Efficacia di probiotici e lisati proteici nella nutrizione del suinetto [Articolo su rivista]
Scipioni, Rosanna; P., Parisini; B., Biavati; Volpelli, Luisa Antonella
abstract

Vengono presentati i risultati di una prova sperimentale in cui è stata valutata l'efficacia di alcuni probiotici e lisati proteici nella nutrizione del suinetto.

1986 - Maltodestrine e destrosio nell'alimentazione del suino pesante [Articolo su rivista]
P., Parisini; P. G., Monetti; Volpelli, Luisa Antonella; L., Lambertini; G., Della Casa
abstract

Vengono presentati i risultati di una prova sperimentale sull'utilizzo di maltodestrine e destrosio nell'alimentazione del suino pesante.

1986 - Researches on new forms of administration of trace elements in swine nutrition [Abstract in Atti di Convegno]
P., Parisini; A., Mordenti; Volpelli, Luisa Antonella; Scipioni, Rosanna; A., Formigoni
abstract

Results are presented from two experimental trials concerning the use of chelated iron in sow diet and of chelated manganese in heavy pig diet, respectively.

1985 - Influenza di lisati proteici aggiunti alla dieta sulle fermentazioni intestinali nel suinetto [Relazione in Atti di Convegno]
A., Mordenti; P., Parisini; Volpelli, Luisa Antonella; D., Fiumana; P., Pignattelli
abstract

Vengono presentati i risultati della somministrazione di lisati proteici sulla digeribilità della dieta e sull'attività intestinale di suinetti.

Università degli studi di Modena e Reggio Emilia

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