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Slavich M, Paci G, Fragasso G, Mapelli P. Cardiac fibroblast activation: The lower the better. Int J Cardiol 2024:132162. [PMID: 38754585 DOI: 10.1016/j.ijcard.2024.132162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Accepted: 05/11/2024] [Indexed: 05/18/2024]
Affiliation(s)
- M Slavich
- Department of Cardiology, IRCCS San Raffaele Scientific Institute, Milan, Italy
| | - G Paci
- Department of Cardiology, IRCCS San Raffaele Scientific Institute, Milan, Italy
| | - G Fragasso
- Department of Cardiology, IRCCS San Raffaele Scientific Institute, Milan, Italy
| | - P Mapelli
- Vita-Salute San Raffaele University, Milan, Italy; Nuclear Medicine Department, IRCCS San Raffaele Scientific Institute, Milan, Italy.
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Fratini F, Ciurli L, Forzan M, Kaboudari A, Copelotti E, Paci G, Mancini S. Contamination of Zophobas morio Larvae Rearing Substrate with Listeria monocytogenes: A Preliminary Study. Animals (Basel) 2023; 13:ani13071198. [PMID: 37048454 PMCID: PMC10092993 DOI: 10.3390/ani13071198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/22/2023] [Accepted: 03/28/2023] [Indexed: 04/03/2023] Open
Abstract
The interest in edible insects is continuously increasing due to their environmental, nutritional, and productive features. The aim of this study was to evaluate the effects and survival of Listeria monocytogenes in Zophobas morio rearing, using two different bacterial loads (2 and 6 log CFU/g). We also considered the effect of washing, fasting, and cooking treatments on the larvae. During the experimental trial, no mortality was observed among the larvae. The L. monocytogenes loads decreased over time, and it was below the detection limit for crates inoculated with 2 log CFU/g, while the substrate inoculated with 6 log CFU/g reached loads of 4.26 (without larvae) and 2.83 log CFU/g (with larvae). Due to the absence of L. monocytogenes in the larvae on day seven, it was not possible to assess the fasting treatment or the washing and the cooking. However, when looking at the total microbial count, significant effects were revealed for all treatments. The unfasted larvae showed no effect of washing, while the total microbial counts decreased after washing in the fasted larvae. This proves that fasting is a good treatment in terms of hygiene assurance for the consumer.
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Affiliation(s)
- Filippo Fratini
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Luca Ciurli
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy
| | - Mario Forzan
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy
| | - Ata Kaboudari
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy
- Department of Food Hygiene and Quality Control, Urmia University, Urmia P.O. Box 1177, Iran
| | - Emma Copelotti
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy
| | - Gisella Paci
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Simone Mancini
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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Mancini S, Fratini F, Provera I, Dovicchi J, Tuccinardi T, Minieri S, Papini RA, Forzan M, Paci G. Growth performances, chemical composition, and microbiological loads of mealworm reared with brewery spent grains and bread leftovers. Italian Journal of Animal Science 2022. [DOI: 10.1080/1828051x.2022.2120422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Simone Mancini
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
- Centro Interdipartimentale di Ricerca “Nutraceutica e Alimentazione per la Salute”, University of Pisa, Pisa, Italy
| | - Filippo Fratini
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
- Centro Interdipartimentale di Ricerca “Nutraceutica e Alimentazione per la Salute”, University of Pisa, Pisa, Italy
| | - Isabella Provera
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
- Dipartimento di Farmacia, University of Pisa, Pisa, Italy
| | - Jessica Dovicchi
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
- Dipartimento di Farmacia, University of Pisa, Pisa, Italy
| | | | - Sara Minieri
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
- Centro Interdipartimentale di Ricerca “Nutraceutica e Alimentazione per la Salute”, University of Pisa, Pisa, Italy
| | | | - Mario Forzan
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
| | - Gisella Paci
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
- Centro Interdipartimentale di Ricerca “Nutraceutica e Alimentazione per la Salute”, University of Pisa, Pisa, Italy
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Mancini S, Sogari G, Espinosa Diaz S, Menozzi D, Paci G, Moruzzo R. Exploring the Future of Edible Insects in Europe. Foods 2022; 11:foods11030455. [PMID: 35159605 PMCID: PMC8834392 DOI: 10.3390/foods11030455] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/14/2022] [Accepted: 01/24/2022] [Indexed: 01/05/2023] Open
Abstract
The effects of population increase and food production on the environment have prompted various international organizations to focus on the future potential for more environmentally friendly and alternative protein products. One of those alternatives might be edible insects. Entomophagy, the practice of eating insects by humans, is common in some places but has traditionally been shunned in others, such as European countries. The last decade has seen a growing interest from the public and private sectors to the research in the sphere of edible insects, as well as significant steps forward from the legislative perspective. In the EU, edible insects are considered novel foods, therefore a specific request and procedure must be followed to place them in the market; in fact, until now, four requests regarding insects as a novel food have been approved. Insects could also be used as feed for livestock, helping to increase food production without burdening the environment (indirect entomophagy). Market perspectives for the middle of this decade indicate that most of the demand will be from the feed sector (as pet food or livestock feed production). Undoubtedly, this sector is gaining momentum and its potential relies not only in food, but also in feed in the context of a circular economy.
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Affiliation(s)
- Simone Mancini
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy; (S.M.); (S.E.D.); (G.P.); (R.M.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Giovanni Sogari
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy;
- Correspondence: ; Tel.: +39-0521-906-545
| | - Salomon Espinosa Diaz
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy; (S.M.); (S.E.D.); (G.P.); (R.M.)
| | - Davide Menozzi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy;
| | - Gisella Paci
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy; (S.M.); (S.E.D.); (G.P.); (R.M.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Roberta Moruzzo
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy; (S.M.); (S.E.D.); (G.P.); (R.M.)
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Mattioli S, Paci G, Fratini F, Dal Bosco A, Tuccinardi T, Mancini S. Former foodstuff in mealworm farming: Effects on fatty acids profile, lipid metabolism and antioxidant molecules. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111644] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Mancini S, Mattioli S, Paolucci S, Fratini F, Dal Bosco A, Tuccinardi T, Paci G. Effect of Cooking Techniques on the in vitro Protein Digestibility, Fatty Acid Profile, and Oxidative Status of Mealworms ( Tenebrio molitor). Front Vet Sci 2021; 8:675572. [PMID: 34150894 PMCID: PMC8213019 DOI: 10.3389/fvets.2021.675572] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Accepted: 05/04/2021] [Indexed: 11/13/2022] Open
Abstract
Tenebrio molitor (T. molitor) (mealworm) larvae are one of the most promising insects for feed–food purposes. Mealworms are rich in several macro and micro nutritional elements and can be practically reared on side stream substrates. In this study, the effects of seven different cooking techniques were tested on the nutritional value of mealworms focusing the attention on protein digestibility, fatty acid (FA) profile, and oxidative status. Uncooked larvae (UC) were used as control and compared to two combinations of temperature/time in oven cooking (70°C for 30 min, OC70-30, 150°C for 10 min, OC150-10), two methods of frying (mealworms fried in sunflower oil as deep fry, DF, or pan fry, PF), microwaving (MW), boiling (in plastic bag under vacuum, BO), and steaming (ST). Proximate composition, in vitro digestibility (gastric and duodenal), FA profile, and oxidative status (tocopherol and tocotrienol, carbonyl, and lipid oxidation) were then tested. Cooking technique affected all the tested parameters. As expected, cooking affected proximate composition in relation to the method applied (dry matter increased after oven cooking and frying; lipids increased by frying). In vitro digestion revealed the highest value for the OC70-30 method, followed by UC and ST. Deep frying revealed the worst digestibility percentage. FA profile was deeply affected by the cooking technique, with general decrease in SFA and MUFA. The highest modifications in FA profile were revealed in ST larvae with an increased percentage of linoleic acid linked to the lowering of SFA and MUFA contents. Furthermore, deep frying larvae in sunflower oil increased the relative abundance of PUFAs. Tocols values were higher in DF and MW groups than PF (about 6-fold more) and all other groups (7-fold more). Carbonyls increased with oven cooking (OC150-10 and OC70-30), whereas the values were lower with frying and similar to ST and UC. Lipid oxidation was highest as well in OC150-10 but similar to frying methods (DF and PF). Based on the obtained results, it can be concluded that mealworm larvae surely meet human nutritional requirements, but the cooking method must be carefully chosen to maintain a high nutritional value.
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Affiliation(s)
- Simone Mancini
- Department of Veterinary Sciences, University of Pisa, Pisa, Italy.,Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
| | - Simona Mattioli
- Department of Agricultural, Food and Environmental Science, University of Perugia, Perugia, Italy
| | - Simone Paolucci
- Department of Veterinary Sciences, University of Pisa, Pisa, Italy.,Department of Pharmacy, University of Pisa, Pisa, Italy
| | - Filippo Fratini
- Department of Veterinary Sciences, University of Pisa, Pisa, Italy.,Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
| | - Alessandro Dal Bosco
- Department of Agricultural, Food and Environmental Science, University of Perugia, Perugia, Italy
| | - Tiziano Tuccinardi
- Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy.,Department of Pharmacy, University of Pisa, Pisa, Italy
| | - Gisella Paci
- Department of Veterinary Sciences, University of Pisa, Pisa, Italy.,Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
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Mancini S, Mattioli S, Nuvoloni R, Pedonese F, Dal Bosco A, Paci G. Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers. Foods 2020; 9:foods9081022. [PMID: 32751777 PMCID: PMC7466223 DOI: 10.3390/foods9081022] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 07/22/2020] [Accepted: 07/28/2020] [Indexed: 01/09/2023] Open
Abstract
The aim of the research study was to evaluate the effects of a common culinary spice such as garlic powder and salt addition on the quality and microbial shelf life of rabbit meat burgers. Rabbit burgers were evaluated for pH, the colour parameters, the water holding capacity and microbial loads during storage time of seven days at 4 °C. Four different formulations of burgers (n = 180 in total) were tested as control samples (only meat, C), burgers with garlic powder (at 0.25%, G), burgers with salt (at 1.00%, S) and burgers with both garlic powder and salt (0.25% and 1.00%, respectively, GS). As results, it was highlighted that garlic powder and salt addition significant affected pH, water holding capacity and some colour parameters of burgers. In particular, salt affected the pH of the raw burgers, leading to lower values that partially influenced all the colour parameters with higher a* values of S burgers. The mix of garlic powder and salt (GS burgers) showed mixed effects even if more closed to the G burgers than S ones. Salt expressed its properties of binding water molecules reducing drip and cooking losses in S and GS burgers. No variations in microbial loads were highlighted in relation to the formulations. Storage time affected all the parameters, highlighting a deterioration of the burgers’ quality and an increase of the microbial loads.
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Affiliation(s)
- Simone Mancini
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy; (R.N.); (F.P.); (G.P.)
- Correspondence:
| | - Simona Mattioli
- Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, 06100 Perugia, Italy; (S.M.); (A.D.B.)
| | - Roberta Nuvoloni
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy; (R.N.); (F.P.); (G.P.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Francesca Pedonese
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy; (R.N.); (F.P.); (G.P.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Alessandro Dal Bosco
- Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, 06100 Perugia, Italy; (S.M.); (A.D.B.)
| | - Gisella Paci
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy; (R.N.); (F.P.); (G.P.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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Mancini S, Mattioli S, Nuvoloni R, Pedonese F, Dal Bosco A, Paci G. Effects of garlic powder and salt additions on fatty acids profile, oxidative status, antioxidant potential and sensory properties of raw and cooked rabbit meat burgers. Meat Sci 2020; 169:108226. [PMID: 32599418 DOI: 10.1016/j.meatsci.2020.108226] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 06/13/2020] [Accepted: 06/15/2020] [Indexed: 02/06/2023]
Abstract
Rabbit burgers were evaluated for fatty acids profile, oxidative status, antioxidant potential and sensory during storage time of seven days at 4 °C. The aim of the research study was to evaluate if a common culinary spice as garlic could overcome the controversy effects of salt (mostly related to a pro-oxidant effect). Therefore, four formulations were made: only meat (control, C) meat added with garlic powder at 0.25% (G), meat added with salt at 1.00% (S) and meat added with garlic powder (0.25%) and salt (1.00%) (GS). As results, it was highlighted that garlic powder was not capable to reduce significantly the negative effect related to the salt addition. Salt induced different modifications to burgers leading to a more liked product due to its properties to enhance sensory characteristics, on the other hand, induced different oxidation processes that could decrease the nutritional value. Further studies are needed to better elucidate if different garlic products/concentrations could apport higher beneficial effects.
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Affiliation(s)
- Simone Mancini
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy.
| | - Simona Mattioli
- Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, Perugia 06100, Italy
| | - Roberta Nuvoloni
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, Pisa 56124, Italy
| | - Francesca Pedonese
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, Pisa 56124, Italy
| | - Alessandro Dal Bosco
- Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, Perugia 06100, Italy
| | - Gisella Paci
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, Pisa 56124, Italy
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9
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10
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Mancini S, Fratini F, Turchi B, Mattioli S, Dal Bosco A, Tuccinardi T, Nozic S, Paci G. Former Foodstuff Products in Tenebrio Molitor Rearing: Effects on Growth, Chemical Composition, Microbiological Load, and Antioxidant Status. Animals (Basel) 2019; 9:ani9080484. [PMID: 31349633 PMCID: PMC6720556 DOI: 10.3390/ani9080484] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 07/19/2019] [Accepted: 07/23/2019] [Indexed: 01/18/2023] Open
Abstract
Simple Summary Insects represent a possible alternative nutrient source for food and feed purposes. Insects could be reared on a feed basis alternative to conventional ones of animal origin and could help to face the rising demand of proteins. Mealworm could be reared directly on former foodstuff products allowing to reduce waste materials and enhance profits in several sectors. This study demonstrates that Tenebrio molitor rearing can be done on leftovers and by-products with proficient outcomes and high-quality final products. However, rearing substrates must be carefully selected in order to maximize the outcomes in relation to the prefixed goals. Abstract Tenebrio molitor (mealworm) larvae represent one of the most interesting edible insects and could be reared on alternative feeds, such as former foodstuff products (FFPs). In the present work, five different FFPs (brewery spent grains, bread and cookie leftovers, and mixes of brewer’s spent grain or bread with cookies) were employed as feeding substrates. Larvae’s growth performances, chemical composition, microbial loads, and antioxidant status were determined. Chemical compositions of the substrates affected all the tested parameters. Brewery spent grains-fed larvae showed a faster growth period and higher crude protein and carbohydrate contents. The use of cookies as a single substrate or their addition to spent grains or bread increased the lipids contents, while growth was delayed. Microbial loads were partially affected by the fed diet. The antioxidant status of larvae showed different concentrations of tocopherols isoforms (δ, γ, α) in relation to the diet; however, no differences were detected in relation to the global antioxidant capacity (2,2-azinobis-(3 ethylbenzothiazoline-6-sulfonic acid), ABTS reducing activity; 1,1-diphenyl-2-pircydrazyl, DPPH radical scavenging activity; ferric reducing ability, FRAP). Results point out a high plasticity of mealworm larvae and the potential to tailor the final outcomes in relation to the substrate employed. Mealworms could be practically reared on FFPs to produce food-feed with high nutrient values.
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Affiliation(s)
- Simone Mancini
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy.
| | - Filippo Fratini
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy
- Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Barbara Turchi
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy
| | - Simona Mattioli
- Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, 06100 Perugia, Italy
| | - Alessandro Dal Bosco
- Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, 06100 Perugia, Italy
| | - Tiziano Tuccinardi
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56124 Pisa, Italy
| | - Sanjin Nozic
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56124 Pisa, Italy
| | - Gisella Paci
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy
- Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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Mancini S, Sogari G, Menozzi D, Nuvoloni R, Torracca B, Moruzzo R, Paci G. Factors Predicting the Intention of Eating an Insect-Based Product. Foods 2019; 8:E270. [PMID: 31331106 PMCID: PMC6678388 DOI: 10.3390/foods8070270] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 07/16/2019] [Accepted: 07/18/2019] [Indexed: 11/23/2022] Open
Abstract
This study provides a framework of the factors predicting the intention of eating an insect-based product. As part of the study, a seminar was carried out to explore how the provision of information about ecological, health, and gastronomic aspects of entomophagy would modify consumer beliefs regarding insects as food. Before and after the informative seminar, two questionnaires about sociodemographic attributes and beliefs about the consumption of insects as food were given. Participants were then asked to carry out a sensory evaluation of two identical bread samples, but one was claimed to be supplemented with insect powder. Results showed that perceived behavioral control is the main predictor of the intention, followed by neophobia and personal insect food rejection. The disgust factor significantly decreased after the participants attended the informative seminar. Sensory scores highlighted that participants gave "insect-labelled" samples higher scores for flavor, texture, and overall liking, nevertheless, participants indicated that they were less likely to use the "insect-labelled" bread in the future. Our findings provide a better understanding of insect food rejection behavior and help to predict the willingness to try insect-based products based on some important individual traits and information.
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Affiliation(s)
- Simone Mancini
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy.
| | - Giovanni Sogari
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Davide Menozzi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Roberta Nuvoloni
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy
- Interdepartmental Research Center Nutrafood "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Beatrice Torracca
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy
| | - Roberta Moruzzo
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy
| | - Gisella Paci
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy
- Interdepartmental Research Center Nutrafood "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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Mancini S, Paci G, Dal Bosco A, Mattioli S, Preziuso G. Effect of ginger powder addition on quality, fatty acids profile, lipid oxidation and antioxidant capacity of cooked pork burgers. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03264-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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13
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Turchi B, Mancini S, Pastorelli R, Viti C, Tronconi L, Bertelloni F, Felicioli A, Cerri D, Fratini F, Paci G. Dietary supplementation of chestnut and quebracho tannins mix: Effect on caecal microbial communities and live performance of growing rabbits. Res Vet Sci 2019; 124:129-136. [PMID: 30897395 DOI: 10.1016/j.rvsc.2019.03.012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 03/12/2019] [Accepted: 03/12/2019] [Indexed: 01/16/2023]
Abstract
The interest in antimicrobial compounds as feed additives is currently increasing. Among different options, tannins seem to have several beneficial effects when employed in animals diet. The present study aimed at investigating the influence on caecal microbial communities of the supplementation of a chestnut and quebracho tannins mix in meat rabbit's diet, also considering animals live performances. Four groups of rabbits were fed with a different diet: a control diet (C); a control diet with coccidiostat (CC), and two experimental diets with 0.3% (T0.3) and 0.6% (T0.6) chestnut and quebracho tannins mix. For microbial analysis, culture-dependent and culture-independent methods were employed. Live performances were not significantly affected by tannins mix supplementations, as well as culturable microbial loads of E. coli, Enterobacteriaceae, Bacteroides spp. and Bifidobacterium spp. C. perfringens was always under the detection limit. A consistent result was obtained by qPCR. As for PCR-DGGE analysis, the Richness and evenness (Shannon-Weiner index) of bacterial communities in caecum resulted significantly higher in control samples (C and CC) than in those from rabbit fed with tannin-containing diets. Sequencing analysis revealed that the phylum Firmicutes was less represented in samples from control groups. As for the methanogen archaeal DGGE, no significant differences were found in richness and diversity among different groups, all dominated by Methanobrevibacter spp.. This work highlights the potential antimicrobial effect of chestnut and quebracho tannins mix in an in vivo system revealed by molecular analysis.
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Affiliation(s)
- Barbara Turchi
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa, Italy.
| | - Simone Mancini
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa, Italy
| | - Roberta Pastorelli
- Research Centre for Agriculture and Environment, Consiglio per la Ricerca in Agricoltura e l'Analisi dell'economia Agraria (CREA-AA), via di Lanciola 12/A, Firenze, Italy.
| | - Carlo Viti
- Department of Agri-Food Production and Environmental Sciences, Section of Agricultural Microbiology, University of Florence, Piazzale delle Cascine 18, Firenze, Italy.
| | - Laura Tronconi
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa, Italy
| | - Fabrizio Bertelloni
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa, Italy.
| | - Antonio Felicioli
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa, Italy.
| | - Domenico Cerri
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa, Italy.
| | - Filippo Fratini
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa, Italy.
| | - Gisella Paci
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa, Italy.
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Mancini S, Minieri S, Buccioni A, Marzoni Fecia di Cossato M, Russo C, Paci G. The influence of dietary chestnut and quebracho tannins mix on rabbit meat quality. Anim Sci J 2019; 90:680-689. [PMID: 30848035 DOI: 10.1111/asj.13194] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 01/11/2019] [Accepted: 01/22/2019] [Indexed: 11/27/2022]
Abstract
Tannins were recently evaluated as feed additives in order to increase antioxidant compounds in animal diet, mainly to enhance resistance to lipid oxidation in meat. Rabbit meat is one of the most susceptible animal products, thus the main aim of this study was to evaluate the capacity of tannins to elongate shelf life of rabbit meat. Ninety hybrid rabbits were fed with three different diets: basal diet (control, C) and basal diet supplemented with 0.3% or 0.6% of tannins mix. Meat samples were refrigerated as raw at 4°C up to 11 days and analysed both as raw and cooked for physical-chemical characteristics, fatty acids profile, lipid oxidation and antioxidant capacity. Results showed that dietary tannins affected meat colour of raw samples (mostly yellowness). Lipid peroxidation (TBARS) of raw samples was lower in tannins group than C group; a further inhibition of peroxidation was showed also in cooked samples only by the highest dose of tannins mix. Moreover, antioxidant capacity (ABTS) of raw samples increased with the percentage of tannins. In conclusion, supplementation with 0.6% of tannins mix seems to positively affect the lipid peroxidation and antioxidant capacity of meat without modifying the intrinsic characteristics of rabbit meat.
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Affiliation(s)
- Simone Mancini
- Department of Veterinary Science, University of Pisa, Pisa, Italy
| | - Sara Minieri
- Department of Veterinary Science, University of Pisa, Pisa, Italy.,Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
| | - Arianna Buccioni
- Department of Agri-Food Production and Environmental Sciences (DISPAA), University of Florence, Firenze, Italy
| | - Margherita Marzoni Fecia di Cossato
- Department of Veterinary Science, University of Pisa, Pisa, Italy.,Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
| | - Claudia Russo
- Department of Veterinary Science, University of Pisa, Pisa, Italy.,Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
| | - Gisella Paci
- Department of Veterinary Science, University of Pisa, Pisa, Italy.,Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
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Mancini S, Nuvoloni R, Pedonese F, Paci G. Effects of garlic powder and salt additions in rabbit meat burgers: Preliminary evaluation. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13894] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Simone Mancini
- Department of Veterinary Science University of Pisa Pisa Italy
| | - Roberta Nuvoloni
- Department of Veterinary Science University of Pisa Pisa Italy
- Interdepartmental Research Center Nutrafood “Nutraceuticals and Food for Health” University of Pisa Pisa Italy
| | - Francesca Pedonese
- Department of Veterinary Science University of Pisa Pisa Italy
- Interdepartmental Research Center Nutrafood “Nutraceuticals and Food for Health” University of Pisa Pisa Italy
| | - Gisella Paci
- Department of Veterinary Science University of Pisa Pisa Italy
- Interdepartmental Research Center Nutrafood “Nutraceuticals and Food for Health” University of Pisa Pisa Italy
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Mancini S, Moruzzo R, Minieri S, Turchi B, Cerri D, Gatta D, Sagona S, Felicioli A, Paci G. Dietary supplementation of quebracho and chestnut tannins mix in rabbit: effects on live performances, digestibility, carcase traits, antioxidant status, faecal microbial load and economic value. Italian Journal of Animal Science 2019. [DOI: 10.1080/1828051x.2018.1549514] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Simone Mancini
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
| | - Roberta Moruzzo
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
| | - Sara Minieri
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
| | - Barbara Turchi
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
| | - Domenico Cerri
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
- Centro Interdipartimentale di Ricerca “Nutraceutica e Alimentazione per la Salute”, University of Pisa, Pisa, Italy
| | - Domenico Gatta
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
- Centro Interdipartimentale di Ricerca “Nutraceutica e Alimentazione per la Salute”, University of Pisa, Pisa, Italy
| | - Simona Sagona
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
- Dipartimento di Farmacia, University of Pisa, Pisa, Italy
| | - Antonio Felicioli
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
- Centro Interdipartimentale di Ricerca “Nutraceutica e Alimentazione per la Salute”, University of Pisa, Pisa, Italy
| | - Gisella Paci
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
- Centro Interdipartimentale di Ricerca “Nutraceutica e Alimentazione per la Salute”, University of Pisa, Pisa, Italy
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Kozma E, Estrada Girona G, Paci G, Lemke EA, Kele P. Bioorthogonal double-fluorogenic siliconrhodamine probes for intracellular super-resolution microscopy. Chem Commun (Camb) 2018; 53:6696-6699. [PMID: 28530747 DOI: 10.1039/c7cc02212c] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
A series of double-fluorogenic siliconrhodamine probes were synthesized. These tetrazine-functionalized, membrane-permeable labels allowed site-specific bioorthogonal tagging of genetically manipulated intracellular proteins and subsequent imaging using super-resolution microscopy.
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Affiliation(s)
- E Kozma
- "Lendület" Chemical Biology Research Group, Institute of Organic Chemistry, Research Centre for Natural Sciences, Hungarian Academy of Sciences, Magyar tudósok krt. 2, 1117 Budapest, Hungary.
| | - G Estrada Girona
- Structural and Computational Biology Unit, Cell Biology and Biophysics Unit, European Molecular Biology Laboratory, Meyerhofstrasse 1, Heidelberg, D-69117, Germany
| | - G Paci
- Structural and Computational Biology Unit, Cell Biology and Biophysics Unit, European Molecular Biology Laboratory, Meyerhofstrasse 1, Heidelberg, D-69117, Germany
| | - E A Lemke
- Structural and Computational Biology Unit, Cell Biology and Biophysics Unit, European Molecular Biology Laboratory, Meyerhofstrasse 1, Heidelberg, D-69117, Germany
| | - P Kele
- "Lendület" Chemical Biology Research Group, Institute of Organic Chemistry, Research Centre for Natural Sciences, Hungarian Academy of Sciences, Magyar tudósok krt. 2, 1117 Budapest, Hungary.
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Parisi F, Mancini S, Mazzei M, Forzan M, Turchi B, Perrucci S, Poli A, Paci G. Effect of Dietary Supplementation of a Mix of Chestnut and Quebracho Tannins on Intestinal Morphology, Bacterial Load, Eimeria spp oocyst Excretion and Immune Response after Vaccination in Rabbits. ACTA ACUST UNITED AC 2018. [DOI: 10.3844/ajavsp.2018.94.103] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Mancini S, Secci G, Preziuso G, Parisi G, Paci G. Ginger (Zingiber officinale Roscoe) powder as dietary supplementation in rabbit: life performances, carcass characteristics and meat quality. Italian Journal of Animal Science 2018. [DOI: 10.1080/1828051x.2018.1427007] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Simone Mancini
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
| | - Giulia Secci
- Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente (DISPAA), University of Florence, Firenze, Italy
| | - Giovanna Preziuso
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
- Centro Interdipartimentale di Ricerca “Nutraceutica e Alimentazione per la Salute”, University of Pisa, Pisa, Italy
| | - Giuliana Parisi
- Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente (DISPAA), University of Florence, Firenze, Italy
| | - Gisella Paci
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
- Centro Interdipartimentale di Ricerca “Nutraceutica e Alimentazione per la Salute”, University of Pisa, Pisa, Italy
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Mancini S, Preziuso G, Fratini F, Torracca B, Nuvoloni R, Dal Bosco A, Paci G. Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder. World Rabbit Sci 2017. [DOI: 10.4995/wrs.2017.7656] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
The object of this study was to evaluate the effect of Zingiber officinale powder on physical-chemical traits, microbiological growth and sensory properties of rabbit burger. Raw burgers (only meat and meat added with 1 and 2% w/w ginger powder) were stored at 4°C for 1, 4 and 7 d and then cooked. Ginger modified the colour of both raw and cooked burgers, leading to more yellow hue and reducing lightness. Aspect of burgers were affected by ginger powder addition, leading to a noticeable difference between the samples. During storage time, the highest modifications were recorded for control samples, followed by burgers with added ginger. Sensory evaluation highlighted that ginger enhanced the juiciness of the burgers; moreover, burgers with ginger powder presented a significant delay in microbial growth. Ginger powder might be considered as a potential ingredient in rabbit meat products to increase their quality and extend their shelf-life.
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Mancini S, Preziuso G, Dal Bosco A, Roscini V, Parisi G, Paci G. Modifications of fatty acids profile, lipid peroxidation and antioxidant capacity in raw and cooked rabbit burgers added with ginger. Meat Sci 2017; 133:151-158. [PMID: 28692848 DOI: 10.1016/j.meatsci.2017.07.003] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 06/22/2017] [Accepted: 07/02/2017] [Indexed: 12/29/2022]
Abstract
Effects of ginger powder were evaluated on fatty acid (FA) profile, lipid peroxidation (TBARS) and antioxidant capacity (ABTS, DPPH and FRAP) of rabbit burgers. Burgers were manufactured as control samples (only meat) and two additions of ginger powder (1% and 2%) and stored raw at 4°C for 7days. At day 1, 4 and 7 of storage burgers were analysed both as raw and cooked. Ginger powder affected all the tested parameters; both PUFAω3 and PUFAω6 were incremented in raw and cooked samples leading to decreased atherogenicity and thrombogenicity indexes and increased hypo/hypercholesterolemic index and peroxidability index. Lipid peroxidation values of raw and cooked burgers added with ginger were lower than control burgers, at the same time, ABTS, DPPH and FRAP values were incremented by the addition of ginger powder. The results obtained demonstrate the antioxidant capacity of ginger powder as rabbit meat products additive and highlight the capacity of this spice to maintain its characteristics after burgers' cooking.
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Affiliation(s)
- Simone Mancini
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy.
| | - Giovanna Preziuso
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, Pisa 56124, Italy
| | - Alessandro Dal Bosco
- Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy
| | - Valentina Roscini
- Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy
| | - Giuliana Parisi
- Department of Agri-Food Production and Environmental Sciences (DISPAA), University of Florence, via delle Cascine 5, Firenze 50144, Italy
| | - Gisella Paci
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, Pisa 56124, Italy
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Matics Z, Farkas TP, Dal Bosco A, Szendrő Z, Filiou E, Nagy I, Odermatt M, Paci G, Gerencsér Z. Comparison of pens without and with multilevel platforms for growing rabbits. Italian Journal of Animal Science 2017. [DOI: 10.1080/1828051x.2017.1363640] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zsolt Matics
- Állatgenetikai és Biotechnológiai Tanszék, Kaposvár University, Kaposvár, Hungary
| | - Tamás Péter Farkas
- Állatgenetikai és Biotechnológiai Tanszék, Kaposvár University, Kaposvár, Hungary
| | - Alessandro Dal Bosco
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, University of Perugia, Perugia, Italy
| | - Zsolt Szendrő
- Állatgenetikai és Biotechnológiai Tanszék, Kaposvár University, Kaposvár, Hungary
- Olivia Kft., Lajosmizse, Mizse, Hungary
| | - Eirini Filiou
- Dipartimento di Agronomia Animali Alimenti Risorse Naturali e Ambiente, University of Padova, Padova, Italy
| | - István Nagy
- Állatgenetikai és Biotechnológiai Tanszék, Kaposvár University, Kaposvár, Hungary
| | | | - Gisella Paci
- Dipartimento di Produzioni Animali, University of Pisa, Pisa, Italy
| | - Zsolt Gerencsér
- Állatgenetikai és Biotechnológiai Tanszék, Kaposvár University, Kaposvár, Hungary
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Mancini S, Paci G, Fratini F, Torracca B, Nuvoloni R, Dal Bosco A, Roscini V, Preziuso G. Improving pork burgers quality using Zingiber officinale Roscoe powder (ginger). Meat Sci 2017; 129:161-168. [PMID: 28314171 DOI: 10.1016/j.meatsci.2017.03.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2016] [Revised: 02/15/2017] [Accepted: 03/06/2017] [Indexed: 01/12/2023]
Abstract
Pork burgers were evaluated for physical-chemical characteristics, fatty acids profile, lipid oxidation, antioxidant capacity, microbiological growth and sensory evaluation during storage time of seven days at 4°C as function of three formulations as only meat (control, B) and meat added with ginger powder at the percentage of 1 and 2% (BG1 and BG2). BG1 and BG2 were less redness than control ones with incremented yellow hue. These modifications in color parameters did not modify sensory characteristics of burgers. PUFA were incremented (both PUFAω3 and PUFAω6) by the addition of ginger. Furthermore, BG1 and BG2 burgers showed to be less sensitive to lipid oxidation and to possess an increase in antioxidant capacity. Microbial growth evaluation of total aerobic count and Pseudomonas spp. showed that ginger powder delayed in time the bacterial contamination. Results highlighted that the presence of ginger led to an enhanced shelf life and health characteristics of burgers (increasing peroxidisability, ratio hypocholesterolemic/hypercholesterolemic and ratio ω3/ω6; reducing atherogenicity and thrombogenicity).
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Affiliation(s)
- Simone Mancini
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy.
| | - Gisella Paci
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, Pisa 56124, Italy
| | - Filippo Fratini
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, Pisa 56124, Italy
| | - Beatrice Torracca
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy
| | - Roberta Nuvoloni
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, Pisa 56124, Italy
| | - Alessandro Dal Bosco
- Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, Perugia 06100, Italy
| | - Valentina Roscini
- Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, Perugia 06100, Italy
| | - Giovanna Preziuso
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, Pisa 56124, Italy
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Secci G, Borgogno M, Mancini S, Paci G, Parisi G. Mechanical separation process for the value enhancement of Atlantic horse mackerel (Trachurus trachurus), a discard fish. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.10.018] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Maestrini G, Ricci E, Cantile C, Mannella R, Mancianti F, Paci G, D'Ascenzi C, Perrucci S. Encephalitozoon cuniculi in rabbits: Serological screening and histopathological findings. Comp Immunol Microbiol Infect Dis 2016; 50:54-57. [PMID: 28131379 DOI: 10.1016/j.cimid.2016.11.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Revised: 11/20/2016] [Accepted: 11/21/2016] [Indexed: 01/06/2023]
Abstract
Serological prevalence of E. cuniculi infection was assessed in 183 rabbits from central Italy. In seropositive deceased rabbits, histopathological lesions were also evaluated. Sera from 118 rabbits from 6 intensive farms, 10 rabbits from 6 family farms, 16 rabbits from a zoo, 30 rabbits from 5 research laboratories and 9 pet rabbits from 9 different owners, were tested by an enzyme-linked immunosorbent assay. Data were statistically analysed. Tissue samples from brain and kidney of 10 deceased rabbits were formalin-fixed and subsequently analysed by histopathology and immunohistochemistry. Anti-E. cuniculi antibodies were found in 129/183 (70.5%) analysed sera. At statistical analysis, E. cuniculi seropositivity was significantly higher (p<0.05) in industrial and zoo rabbits. At histology, different degrees of pathological lesions were found in serological positive (9) deceased animals. In three rabbits deceased after showing neurological signs, the severity of the lesions was interpreted as a likely cause for their death.
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Affiliation(s)
- Giovanni Maestrini
- Dipartimento di Scienze Veterinarie, Università di Pisa, Viale delle Piagge, 2- 56124 Pisa Italy.
| | - Emanuele Ricci
- School of Veterinary Science, University of Liverpool, Liverpool, Leahurst Campus, Chester High Road, Neston, CH64 7TE, UK.
| | - Carlo Cantile
- Dipartimento di Scienze Veterinarie, Università di Pisa, Viale delle Piagge, 2- 56124 Pisa Italy.
| | - Riccardo Mannella
- Dipartimento di Fisica "Enrico Fermi", Università di Pisa, Largo Bruno Pontecorvo, 3-56127 Pisa Italy.
| | - Francesca Mancianti
- Dipartimento di Scienze Veterinarie, Università di Pisa, Viale delle Piagge, 2- 56124 Pisa Italy.
| | - Gisella Paci
- Dipartimento di Scienze Veterinarie, Università di Pisa, Viale delle Piagge, 2- 56124 Pisa Italy.
| | - Carlo D'Ascenzi
- Dipartimento di Scienze Veterinarie, Università di Pisa, Viale delle Piagge, 2- 56124 Pisa Italy.
| | - Stefania Perrucci
- Dipartimento di Scienze Veterinarie, Università di Pisa, Viale delle Piagge, 2- 56124 Pisa Italy.
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Dalle Zotte A, Cullere M, Rémignon H, Alberghini L, Paci G. Meat physical quality and muscle fibre properties of rabbit meat as affected by the sire breed, season, parity order and gender in an organic production system. World Rabbit Sci 2016. [DOI: 10.4995/wrs.2016.4300] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
<p>The aim of the study was to evaluate some meat physical quality and muscle fibre properties of rabbit meat when considering 2 sire breeds (SB: Vienna Blue [VB]; Burgundy Fawn [BF]; both coloured and slow-growing breeds), several parity orders (P: 1, 2, ≥3), gender (G), and 2 slaughter seasons (SS: spring, summer) in an organic production system. The effect of storage time (ST) at frozen state (2 mo at –20°C) of <em>Longissimus lumborum</em> (LL) meat was also evaluated. Animals were slaughtered when they reached 2.8 kg of live weight. Then, pH and L*a*b* colour values of <em>Biceps femoris</em> (BF) and LL muscles, water loss and Warner-Bratzler shear force of LL and hind leg (HL) meat, and the fibre typing and enzymatic activity of LL muscle were analysed. LL meat from females showed higher b* values than males (0.04 vs. –1.25; P<0.05). Significant (P<0.05) SB×P, SB×G and P×G interactions were observed for the b* value of LL: VB and BF crossbreds presented a higher b* value when born as P≥3 and P2 respectively, VB females showed higher b* value than VB males, and P2 and P≥3 produced males with a significantly lower b* value. HL thawing losses were significantly (P<0.05) higher in rabbits slaughtered in summer than in those slaughtered in spring, whereas the opposite result was obtained for LL meat (P<0.01). Cooking loss of LL meat was significantly lower in P2 group than P≥3 group (P<0.05). The lactate dehydrogenase activity in LL muscle was higher in VB than in BF crossbreds (930 vs. 830 IU; P<0.05), albeit not supported by differences in fibre type distribution. The ST significantly (P<0.01) reduced pH, a* and b* colour values, and increased lightness of LL meat. It was concluded that the crossbreeds derived from VB and BF genotypes and farmed organically did not show remarkable sexual dimorphism, considering their elder slaughter age than rabbits reared under intensive conditions. Physical quality of meat was mainly affected by slaughter season, indicating that in the organic rearing system, specific attention needs to be paid to the farming environmental conditions.</p>
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Mancini S, Preziuso G, Paci G. Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking. World Rabbit Sci 2016. [DOI: 10.4995/wrs.2016.4207] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
<p>The aim of this study was to evaluate the effects of turmeric powder and ascorbic acid on lipid oxidation and antioxidant capacity in cooked rabbit burgers. The burgers were derived from 3 different formulations (C, control, with no additives; Tu with 3.5% of turmeric powder and AA with 0.1% of ascorbic acid) and were stored at 4°C for 0 and 7 d and cooked. The lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and antioxidant capacity (2,2-azinobis-[3 ethylbenzothiazoline-6-sulfonic acid] {ABTS}, 1,1-diphenyl-2-pircydrazyl [DPPH] and ferric reducing ability [FRAP]) were evaluated. A significant interaction between storage time and formulation (P<0.001) was observed for DPPH, FRAP and TBARS in cooked burgers. At day 0 and day 7, the DPPH value was higher in Tu and AA compared to C burgers. At day 0, C showed a lower level of FRAP than the Tu and AA burgers. At day 7, the FRAP values tended to decrease but remained significantly higher in Tu and AA compared to C burgers. Lipid oxidation at day 0 in Tu and AA showed lower TBARS values compared to C burgers. The addition of 3.5% turmeric powder in rabbit burgers exerts an antioxidant effect during storage and it seems more effective in controlling lipid oxidation than ascorbic acid after cooking.</p>
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Mancini S, Paci G, Pisseri F, Preziuso G. Effect of Turmeric (Curcuma longaL.) Powder as Dietary Antioxidant Supplementation on Pig Meat Quality. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12878] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Simone Mancini
- Department of Veterinary Sciences; University of Pisa; Viale delle Piagge 2 Pisa Italy
- Interdepartmental Research Center “Nutraceuticals and Food for Health”; University of Pisa; Pisa Italy
| | - Gisella Paci
- Department of Veterinary Sciences; University of Pisa; Viale delle Piagge 2 Pisa Italy
- Interdepartmental Research Center “Nutraceuticals and Food for Health”; University of Pisa; Pisa Italy
| | | | - Giovanna Preziuso
- Department of Veterinary Sciences; University of Pisa; Viale delle Piagge 2 Pisa Italy
- Interdepartmental Research Center “Nutraceuticals and Food for Health”; University of Pisa; Pisa Italy
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Affiliation(s)
| | | | - Gisella Paci
- Dipartimento di Produzione AnimaleUniversità di Pisa, Italy
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Dal Bosco A, Mugnai C, Mourvaki E, Cardinali R, Moscati L, Paci G, Castellini C. Effect of genotype and rearing system on the native immunity and oxidative status of growing rabbits. Italian Journal of Animal Science 2016. [DOI: 10.4081/ijas.2009.s2.781] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
| | - Cecilia Mugnai
- Dipartimento di Biologia Applicata, Università di Perugia, Italy
| | | | | | - Livia Moscati
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Italy
| | - Gisella Paci
- Dipartimento di Produzioni Animali, Università di Pisa, Italy
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Lambertini L, Paci G, Morittu V, Vignola G, Orlandi P, Zaghini G, Formigoni A. Consequences of behaviour on productive performances of rabbits reared in pens. Italian Journal of Animal Science 2016. [DOI: 10.4081/ijas.2005.2s.550] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Paci G, Lavazza A, Ferretti M, Bagliacca M. Relationship between habitat, densities and metabolic profile in brown hares (Lepus europaeus Pallas). Italian Journal of Animal Science 2016. [DOI: 10.4081/ijas.2007.241] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Paci G, Bagliacca M, Lavazza A. Stress evaluation in hares (Lepus europaeus Pallas) captured for traslocation. Italian Journal of Animal Science 2016. [DOI: 10.4081/ijas.2006.175] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Cecchi F, Paci G, Spaterna A, Ragatzu M, Ciampolini R. Demographic approach on the study of genetic parameters in the dogBraque FrançaistypePyrénéesItalian population. Italian Journal of Animal Science 2016. [DOI: 10.1080/1828051x.2015.1128689] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Ferretti M, Paci G, Porrini S, Galardi L, Bagliacca M. Habitat use and home range traits of resident and relocated hares (Lepus europaeus, Pallas). Italian Journal of Animal Science 2016. [DOI: 10.4081/ijas.2010.e54] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Cecchi F, Paci G, Spaterna A, Ciampolini R. Genetic Variability inBracco ItalianoDog Breed Assessed by Pedigree Data. Italian Journal of Animal Science 2016. [DOI: 10.4081/ijas.2013.e54] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Paci G, Cecchi F, Preziuso G, Ciampolini R, D’Agata M. Carcass traits and meat quality of two different rabbit genotypes. Italian Journal of Animal Science 2016. [DOI: 10.4081/ijas.2012.e45] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Paci G, Ferretti M, Bagliacca M. Reducing visual stimulations in European hares (Lepus europaeusPallas) captured for translocation. Italian Journal of Animal Science 2016. [DOI: 10.4081/ijas.2012.e51] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Ferretti M, Falcini F, Paci G, Bagliacca M. Captive rearing technologies and survival of pheasants (Phasianus colchicusL.) after release. Italian Journal of Animal Science 2016. [DOI: 10.4081/ijas.2012.e29] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Cecchi F, Paci G, Spaterna A, Ciampolini R. Morphological Traits and Inbreeding Depression in Bracco Italiano Dog Breed. Italian Journal of Animal Science 2016. [DOI: 10.4081/ijas.2015.3721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Francesca Cecchi
- Dipartimento di Scienze Veterinarie, University of Pisa, Italy
- Centro Interuniversitario di Ricerca e di Consulenza sulla genetica del cane, University of Pisa- University of Camerino, Italy
| | - Gisella Paci
- Dipartimento di Scienze Veterinarie, University of Pisa, Italy
| | - Andrea Spaterna
- Centro Interuniversitario di Ricerca e di Consulenza sulla genetica del cane, University of Pisa- University of Camerino, Italy
- Scuola di Bioscienze e Medicina Veterinaria, University of Camerino, Matelica, Italy
| | - Roberta Ciampolini
- Dipartimento di Scienze Veterinarie, University of Pisa, Italy
- Centro Interuniversitario di Ricerca e di Consulenza sulla genetica del cane, University of Pisa- University of Camerino, Italy
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Mancini S, Preziuso G, Dal Bosco A, Roscini V, Szendrő Z, Fratini F, Paci G. Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers. Meat Sci 2015; 110:93-100. [PMID: 26188362 DOI: 10.1016/j.meatsci.2015.07.005] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2014] [Revised: 06/15/2015] [Accepted: 07/03/2015] [Indexed: 11/18/2022]
Abstract
The objective of this study was to evaluate the effect of Curcuma longa powder and ascorbic acid on some quality traits of rabbit burgers. The burgers (burgers control with no additives; burgers with 3.5 g of turmeric powder/100g meat; burgers with 0.1g of ascorbic acid/100g meat) were analyzed at Days 0 and 7 for pH, color, drip loss, cooking loss, fatty acid profile, TBARS, antioxidant capacity (ABTS, DPPH and FRAP) and microbial growth. The addition of turmeric powder modified the meat color, produced an antioxidant capacity similar to ascorbic acid and determined a lower cooking loss than other formulations. Turmeric powder might be considered as a useful natural antioxidant, increasing the quality and extending the shelf life of rabbit burgers.
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Affiliation(s)
- Simone Mancini
- Department of Veterinary Science, University of Pisa, Pisa, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
| | - Giovanna Preziuso
- Department of Veterinary Science, University of Pisa, Pisa, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
| | - Alessandro Dal Bosco
- Department of Agricultural, Food and Environmental Science, University of Perugia, Perugia, Italy
| | - Valentina Roscini
- Department of Agricultural, Food and Environmental Science, University of Perugia, Perugia, Italy
| | - Zsolt Szendrő
- Faculty of Agricultural and Environmental Sciences, Kaposvár University, Kaposvár, Hungary
| | - Filippo Fratini
- Department of Veterinary Science, University of Pisa, Pisa, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
| | - Gisella Paci
- Department of Veterinary Science, University of Pisa, Pisa, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy.
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Paci G, Méjean A, Gautier V, Ploux O. 42. Studies on the last step of the biosynthesis of anatoxin-a. Toxicon 2014. [DOI: 10.1016/j.toxicon.2014.08.050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Méjean A, Mazmouz R, Paci G, Moncoq K, Regad L, Combes A, Pichon V, Ploux O. 6. Biosynthesis of the cyanobacterial neurotoxins anatoxin-a and homoanatoxin-a: From the genome to the metabolites. Toxicon 2014. [DOI: 10.1016/j.toxicon.2014.08.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Chieregato A, Paci G, Portolani L, Ravaldini M, Fabbri C, Martino C, Russo E, Simini B. Satisfaction of patients' next of kin in a 'Hub & Spoke' ICU network. Anaesthesia 2014; 69:1117-26. [PMID: 25204238 DOI: 10.1111/anae.12806] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/22/2014] [Indexed: 11/29/2022]
Abstract
This study aimed to gauge the opinions of patients' next of kin regarding transfer of patients from the specialist 'Hub' intensive care unit, to 'Spoke' intensive care units near home. We included 213 consecutive patients with severe trauma or severe acute neurological conditions admitted to the Hub intensive care unit over a 21-month period, who were repatriated to Spoke intensive care units for ongoing intensive care. One year after admission to the Hub intensive care unit, two thirds of patients' next of kin said they would have preferred patients to have been treated only in the Hub intensive care unit, and not repatriated. They perceived Hub intensive care unit care to be important, and would have preferred that their relatives be hospitalised there until intensive treatment was completed. The next of kin's preference was associated with severe acute neurological conditions (p ≤ 0.0001). Although centralised Hub & Spoke intensive care unit networks are appropriate to ensure specialised care, repatriation to local hospitals may not be appropriate for patients with severe neurological conditions.
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Affiliation(s)
- A Chieregato
- Anaesthesia and Intensive Care Unit, AOU Careggi, Florence, Italy
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Cecchi F, Ciampolini R, Giacalone G, Paci G. Genetic variability of Lizard canary breed inferred from pedigree analysis. Anim Sci J 2014; 85:868-71. [PMID: 25041519 DOI: 10.1111/asj.12239] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2014] [Accepted: 04/02/2014] [Indexed: 11/28/2022]
Abstract
The genealogical data of 471 (whole population: WP) Lizard canaries of an Italian breeder were analyzed to evaluate the genetic variability of the breed. The reference population (RP) comprised 346 living reproductive birds. Average generation interval was 1.61 ± 0.718 for males and 1.72 ± 0.863 for females. The average value of inbreeding (F) and relatedness (AR) in the RP were 15.83% and 22.63%, while the average increase in inbreeding was estimated to be 6.71% per generation (effective population size = 7.49). The results showed the need to reduce the level of inbreeding which would result in significant loss of genetic variation and in significant inbreeding depression.
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Affiliation(s)
- Francesca Cecchi
- Department of Veterinary Sciences, University of Pisa, Pisa, Italy
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Dal Bosco A, Mugnai C, Roscini V, Paci G, Castellini C. Effect of genotype on estimated indexes of fatty acid metabolism in rabbits. World Rabbit Sci 2014. [DOI: 10.4995/wrs.2014.1465] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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Santilli F, Bagliacca M, Paci G. Density and habitat use of sympatric Brown hares and European rabbits in a Mediterranean farmland area of Tuscany (Central Italy). ETHOL ECOL EVOL 2014. [DOI: 10.1080/03949370.2013.870607] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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48
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Dalle Zotte A, Ricci R, Sartori A, Lukefahr S, Paci G. Body morphometric development during growth and maturity of coloured dwarf rabbits available in the Italian market. World Rabbit Sci 2013. [DOI: 10.4995/wrs.2013.1386] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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49
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Ciampolini R, Cecchi F, Paci G, Policardo C, Spaterna A. Investigation on the genetic variability of the american Pit Bull Terrier dogs belonging to an Italian breeder using microsatellite markers and genealogical data. CYTOL GENET+ 2013. [DOI: 10.3103/s009545271304004x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Zotte AD, Paci G. Influence of rabbit sire genetic origin, season of birth and parity order on doe and litter performance in an organic production system. Asian-Australas J Anim Sci 2013; 26:43-9. [PMID: 25049704 PMCID: PMC4093054 DOI: 10.5713/ajas.2012.12401] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/18/2012] [Revised: 10/08/2012] [Accepted: 09/15/2012] [Indexed: 11/27/2022]
Abstract
The aim of this study was to compare both the performance of litters derived from two sire genetic origins (SGO), Vienna Blue (VB) and Burgundy Fawn (BF), along successive seasons of birth (SB; winter, spring, summer and autumn), and doe reproductive performance in an organic production system. A total of fifty-eight does consisting of a mixture of crosses of several medium-large size breeds at different parity order (P, 1 = nulliparous; 2 = primiparous; ≥3 = multiparous) and twelve males (6 VB and 6 BF) were housed indoors at environmental conditions that followed seasonality. An extensive reproductive rhythm was used and kits were weaned at 46±6 d of age. Doe reproductive performance and the data of 105 litters (55 from VB and 50 from BF SGO) were recorded throughout the SB. No statistically significant differences related to SGO effect were observed. As regards parity order, multiparous does showed higher live weights (LW) (p<0.05), total born (p<0.01), total born alive (p<0.05) per delivery, and litter weight of born alive (p<0.05), but lower milk output at 21st d than primiparous does (p<0.05). The extensive reproductive rhythm mainly increased litter performance at birth in multiparous does but was not sufficient to permit a complete recovery of body reserves lost during lactation. Autumn SB negatively affected doe LW variation between deliveries. The number of pups born and born alive per delivery (p<0.05) and litter size at 21 d of age and at weaning (p<0.01) were lower during hot SB. Due to the lower litter size of pups born in summer and autumn, their individual weight at 21st d of age and daily individual growth rate 0 to 21 d were higher than those of pups born in winter (p<0.001). Litter performance at 21st d of age and individual pup pre-weaning growth rate were poorer for those born in spring than in other seasons due to the harmful effects of increased environmental temperatures. SB affected most of the performance traits of does and young rabbits reared under the organic farming system. The rabbits seemed better suited to organic rearing conditions during winter than in other seasons. The worst results overall were obtained in the spring SB, whereas the hot SB negatively affected both doe energy balance and prolificacy. In conclusion, the pups of the 2 SGO showed good pre-weaning performance and seemed suited to the organic rabbit production system.
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Affiliation(s)
- Antonella Dalle Zotte
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, 35020 Legnaro (PD), Italy
| | - Gisella Paci
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, 35020 Legnaro (PD), Italy
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