Publications by authors named "Paola Milella"

3 Publications

  • Page 1 of 1

Artificial suckling in Martina Franca donkey foals: effect on in vivo performances and carcass composition.

Trop Anim Health Prod 2016 Jan 28;48(1):167-73. Epub 2015 Oct 28.

Department of Veterinary Medicine, University "Aldo Moro" of Bari, S.P. per Casamassima, km 3, 70010, Valenzano, BA, Italy.

In recent years, there has been an increasing interest on donkey milk production, on its characteristics, and also on breeding techniques. Donkey milk is characterized by high economic value, although the productive level of jennies is poor. During the milking process, foals are usually separated from their dams, allowing the milk collection in the mammary gland of jennies before milking session. This takes 8 h per day of fastening period for lactating donkey foals. During this period, it could be possible to apply a partial artificial suckling system (artificial suckling during daytime and natural suckling during the night). The aim of the work is the evaluation of the effect of this innovative technique on in vivo performances and on meat production traits of Martina Franca donkey foals. Forty Martina Franca jennies with their foals were used for the trial. After colostrum assumption, 20 foals were partially artificially suckled (AS) during each day, and 20 foals were naturally suckled (NS). From 8.00 to 20.00, both groups were separated from their mothers in order to allow the milking procedures of the jennies. The AS group was in a stall equipped with an automatic calf-suckling machine. For each group, 10 foals were slaughtered at 12 months and 10 foals at 18 months. Artificial suckling system positively affected the growth rate of donkey foals, particularly in the first 6 months from birth, with higher weekly weight gain (P < 0.01), higher final live weight (P < 0.001), and carcass weight (P < 0.01), but no effects were observed on carcass dressing percentage (P > 0.05). Artificial suckling system permitted to extend the time of foal separation from their mothers increasing milk collection time per day, awarding fastening periods in foals.
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http://dx.doi.org/10.1007/s11250-015-0940-2DOI Listing
January 2016

Is meat quality from Longissimus lumborum samples correlated with other cuts in horse meat?

Anim Sci J 2016 Mar 14;87(3):428-38. Epub 2015 Oct 14.

Department of Veterinary Medicine, University "Aldo Moro" of Bari, Valenzano (BA), Italy.

The present work aims to investigate if the variation of each parameter in Longissimus lumborum muscle could correspond to the same or to a similar variation of the parameter in the other muscles. The work presents results of Pearson's correlations between Longissimus lumborum samples and other muscle samples, such as Biceps femoris, Rectus femoris, Semimembranosus, Supraspinatus and Semitendinosus in horse meat. A total of 27 male IHDH (Italian Heavy Draught Horse) breed foals were employed. They were slaughtered at 11 months of age and the above-mentioned muscles were sampled. The Longissimus lumborum muscle showed to be representative of other muscles and of the whole carcass for some chemical parameters (moisture, protein and ash) and for some fatty acids profile patterns such as C12:0, C14:0, total monounsaturated fatty acid and polyunsaturated fatty acid, but poor correlations were recorded for intramuscular fat concentration, rheological and colorimetric parameters. Although almost all the qualitative parameters in meat are affected by the anatomical site and by the muscle, the Longissimus lumborum is often not representative in horse meat with regard to modifications of this parameters.
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http://dx.doi.org/10.1111/asj.12433DOI Listing
March 2016

Gas chromatography of safranal as preferable method for the commercial grading of saffron (Crocus sativus L.).

Food Chem 2015 Jun 23;176:17-21. Epub 2014 Dec 23.

Department of Agricultural and Environmental Sciences, University of Milan, Via Celoria, 2, 20133 Milan, Italy.

We present a new extraction protocol, using ethyl alcohol as a solvent, to evaluate safranal by gas chromatography (GC). A linear response was obtained with R(2)=0.995 and a reproducibility standard deviation of 4.7-6.0%. The limit of detection and limit of quantitation were 0.05 and 0.25gkg(-1), respectively. The GC data for several samples of powdered saffron from different origins were compared to specific absorbance values measured according to the ISO Normative 3632-1:2011 method. The aroma strength of saffron samples quantitated by GC and the specific absorbance values of safranal by the UV method did not correlate. Quantitative evaluation of safranal by GC appears to be more specific and useful for commercial comparisons of saffron quality.
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http://dx.doi.org/10.1016/j.foodchem.2014.12.047DOI Listing
June 2015
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