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Caccamo M, Luciano G, Rapisarda T, Marino VM, Pasta C, Natalello A, Mangione G, Valenti B, Campione A, Marino G, Pauselli M. Cocoa by-product inclusion in dairy sheep diet: effect on sensory, volatile and antioxidant properties of cheese. J Dairy Sci 2024:S0022-0302(24)00756-2. [PMID: 38642650 DOI: 10.3168/jds.2023-24428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Accepted: 03/14/2024] [Indexed: 04/22/2024]
Abstract
The possibility of inclusion of agro-industrial by-products in the diet of small ruminants represents both an economical and an environmental strategy for reducing waste management by industries and the cost of feeding as well as the impact of livestock farming. Large amounts of wastes from the cocoa industry are annually produced with a considerable part represented by cocoa bean shells, considered a suitable ingredient to be included in the diet of ruminants within the limits established by European legislation. The aim of this study was to assess the effect of including cocoa bean shells in the diet of dairy sheep on the sensory, volatile, and antioxidant properties of cheese. To this purpose, 20 Comisana lactating ewes were randomly assigned to 2 experimental groups: control (CTRL) and cocoa bean shells (CBS), and received alfalfa hay ad libitum and 800g of conventional (CTRL) or experimental (CBS) concentrate containing 11.7% CBS to partially replace corn and barley of the CTRL concentrate. Bulk milk collected from each group was used to produce a total of 15 cheeses per group, obtained in 5 different days of cheese-making (3 cheeses a day per group). After 60 d of aging, each cheese of each experimental group was sampled for the analyses. The results on chemical composition revealed a greater monounsaturated fatty acids content and an increase in the nutritional indices suggesting a favorable role of cocoa bean shells dietary inclusion on the nutritive value of the cheese. The cheese sensory profile was affected by the cocoa bean shells inclusion, with more pronounced appearance, odor, aroma, and taste attributes in the product. The volatile profile showed only a few significant differences, mainly related to the cheese ripening process, and no differences were found in α-tocopherol contents in cheese fat between the 2 groups. Therefore, the coca bean shells inclusion in the diet of dairy sheep allowed to obtain a good quality cheese, without altering the characteristics associated with the typical profiles of sheep cheese. Furthermore, the use of this by-product could contribute to decrease feed costs and waste management, representing a good practice for increasing the sustainability of dairy products.
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Affiliation(s)
- M Caccamo
- Consorzio per la Ricerca nel settore della Filiera Lattiero-Casearia e dell'agroalimentare (CoRFiLaC), Regione Siciliana, 97100 Ragusa, Italy
| | - G Luciano
- Department Di3A, University of Catania, via Santa Sofia 100, 95123 Catania, Italy
| | - T Rapisarda
- Consorzio per la Ricerca nel settore della Filiera Lattiero-Casearia e dell'agroalimentare (CoRFiLaC), Regione Siciliana, 97100 Ragusa, Italy
| | - V M Marino
- Consorzio per la Ricerca nel settore della Filiera Lattiero-Casearia e dell'agroalimentare (CoRFiLaC), Regione Siciliana, 97100 Ragusa, Italy
| | - C Pasta
- Consorzio per la Ricerca nel settore della Filiera Lattiero-Casearia e dell'agroalimentare (CoRFiLaC), Regione Siciliana, 97100 Ragusa, Italy
| | - A Natalello
- Department Di3A, University of Catania, via Santa Sofia 100, 95123 Catania, Italy..
| | - G Mangione
- Department Di3A, University of Catania, via Santa Sofia 100, 95123 Catania, Italy
| | - B Valenti
- Department DSA3, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - A Campione
- Department DSA3, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - G Marino
- Consorzio per la Ricerca nel settore della Filiera Lattiero-Casearia e dell'agroalimentare (CoRFiLaC), Regione Siciliana, 97100 Ragusa, Italy
| | - M Pauselli
- Department DSA3, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
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Barman P, Joshi S, Sharma S, Preet S, Sharma S, Saini A. Strategic Approaches to Improvise Peptide Drugs as Next Generation Therapeutics. Int J Pept Res Ther 2023; 29:61. [PMID: 37251528 PMCID: PMC10206374 DOI: 10.1007/s10989-023-10524-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/20/2023] [Indexed: 05/31/2023]
Abstract
In recent years, the occurrence of a wide variety of drug-resistant diseases has led to an increase in interest in alternate therapies. Peptide-based drugs as an alternate therapy hold researchers' attention in various therapeutic fields such as neurology, dermatology, oncology, metabolic diseases, etc. Previously, they had been overlooked by pharmaceutical companies due to certain limitations such as proteolytic degradation, poor membrane permeability, low oral bioavailability, shorter half-life, and poor target specificity. Over the last two decades, these limitations have been countered by introducing various modification strategies such as backbone and side-chain modifications, amino acid substitution, etc. which improve their functionality. This has led to a substantial interest of researchers and pharmaceutical companies, moving the next generation of these therapeutics from fundamental research to the market. Various chemical and computational approaches are aiding the production of more stable and long-lasting peptides guiding the formulation of novel and advanced therapeutic agents. However, there is not a single article that talks about various peptide design approaches i.e., in-silico and in-vitro along with their applications and strategies to improve their efficacy. In this review, we try to bring different aspects of peptide-based therapeutics under one article with a clear focus to cover the missing links in the literature. This review draws emphasis on various in-silico approaches and modification-based peptide design strategies. It also highlights the recent progress made in peptide delivery methods important for their enhanced clinical efficacy. The article would provide a bird's-eye view to researchers aiming to develop peptides with therapeutic applications. Graphical Abstract
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Affiliation(s)
- Panchali Barman
- Institute of Forensic Science and Criminology (UIEAST), Panjab University, Sector 14, Chandigarh, 160014 India
| | - Shubhi Joshi
- Energy Research Centre, Panjab University, Sector 14, Chandigarh, 160014 India
| | - Sheetal Sharma
- Department of Biophysics, Panjab University, Sector 25, Chandigarh, U.T 160014 India
| | - Simran Preet
- Department of Biophysics, Panjab University, Sector 25, Chandigarh, U.T 160014 India
| | - Shweta Sharma
- Institute of Forensic Science and Criminology (UIEAST), Panjab University, Sector 14, Chandigarh, 160014 India
| | - Avneet Saini
- Department of Biophysics, Panjab University, Sector 25, Chandigarh, U.T 160014 India
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Menci R, Biondi L, Natalello A, Lanza M, Priolo A, Valenti B, Bertino A, Scerra M, Luciano G. Feeding hazelnut skin to lambs delays lipid oxidation in meat. Meat Sci 2023; 202:109218. [PMID: 37207554 DOI: 10.1016/j.meatsci.2023.109218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 04/17/2023] [Accepted: 05/05/2023] [Indexed: 05/21/2023]
Abstract
This study aimed to investigate the effect of dietary hazelnut skin (HNS), a by-product of confectionery industry, on the oxidative stability of lamb meat. Twenty-two finishing lambs were randomly assigned to 2 groups and fed ad libitum for 56 days on different concentrate-based diets: one control and one experimental, in which 150 g/kg of corn was replaced by HNS. After slaughter, the fat-soluble vitamins content and hydrophilic antioxidant capacity were assessed in fresh meat, as well as color, lipid and protein stability over 7 days of shelf-life trial. Dietary HNS increased (P < 0.001) the tocopherols content of meat and reduced (P < 0.001) lipid oxidation during 7 days of refrigerated storage. Meat from lambs fed HNS showed different (P < 0.05) instrumental color parameters. No diet effect (P > 0.05) was observed on the development of metmyoglobin, hydroperoxides, thiol groups, and carbonyl groups. Feeding HNS to lambs improves the oxidative stability of raw meat by delaying lipid oxidation thanks to the antioxidant molecules (tocopherols and phenolic compounds) contained in this by-product.
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Affiliation(s)
- Ruggero Menci
- Department Di3A, University of Catania, via Valdisavoia 5, 95123 Catania, Italy
| | - Luisa Biondi
- Department Di3A, University of Catania, via Valdisavoia 5, 95123 Catania, Italy
| | - Antonio Natalello
- Department Di3A, University of Catania, via Valdisavoia 5, 95123 Catania, Italy.
| | - Massimiliano Lanza
- Department Di3A, University of Catania, via Valdisavoia 5, 95123 Catania, Italy
| | - Alessandro Priolo
- Department Di3A, University of Catania, via Valdisavoia 5, 95123 Catania, Italy
| | - Bernardo Valenti
- Department DSA3, University of Perugia, Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Antonino Bertino
- Department Di3A, University of Catania, via Valdisavoia 5, 95123 Catania, Italy
| | - Manuel Scerra
- Dipartimento di Agraria, Produzioni Animali, University of Reggio Calabria, Via dell'Università, 25, 89124 Reggio Calabria, Italy
| | - Giuseppe Luciano
- Department Di3A, University of Catania, via Valdisavoia 5, 95123 Catania, Italy
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Ceylan FD, Adrar N, Bolling BW, Capanoglu E. Valorisation of hazelnut by-products: current applications and future potential. Biotechnol Genet Eng Rev 2022:1-36. [PMID: 36576098 DOI: 10.1080/02648725.2022.2160920] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Accepted: 12/16/2022] [Indexed: 12/29/2022]
Abstract
Hazelnut is one of the most widely consumed nuts around the world. Considering the nutritional value of hazelnuts, a wide range of hazelnut-based food products are available in the market such as oil, chocolate, confectionery, etc. Nevertheless, the processing of hazelnuts generates a large number of by-products and waste. The most valuable by-products of the hazelnut industry are shell, skin, and meal. These by-products are rich in bioactive compounds, protein, dietary fibre, mono- and polyunsaturated fatty acids, vitamins, minerals, phytosterols, and squalene. The current utilisation of hazelnut by-products is mostly limited to animal feed supplementation of hazelnut meal and skin and use as a low-value heat source for the shells. However, disposing of these by-products or using them as a low-value heat source or animal feed supplementation results in significant waste of a natural resource rich in nutritional components. Consequently, valorising hazelnut by-products as bioactive ingredients in diverse fields such as food, pharmaceuticals and cosmetics has stimulated interest among scientists, producers, and consumers. This review provides an overview of current scientific knowledge about the main and most valuable hazelnut by-products and their actual valorisation, with a focus on their chemical composition to inspire new applications of these valuable resources and fully exploit their potential.
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Affiliation(s)
- Fatma Duygu Ceylan
- Faculty of Chemical & Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Maslak, Turkey
| | - Nabil Adrar
- Faculty of Chemical & Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Maslak, Turkey
| | - Bradley W Bolling
- Department of Food Science, University of Wisconsin-Madison, Madison, WI, USA
| | - Esra Capanoglu
- Faculty of Chemical & Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Maslak, Turkey
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Viola I, Tizzani P, Perona G, Lussiana C, Mimosi A, Ponzio P, Cornale P. Hazelnut Skin in Ewes' Diet: Effects on Colostrum Immunoglobulin G and Passive Transfer of Immunity to the Lambs. Animals (Basel) 2022; 12:ani12223220. [PMID: 36428447 PMCID: PMC9686705 DOI: 10.3390/ani12223220] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Accepted: 11/14/2022] [Indexed: 11/22/2022] Open
Abstract
Passive immunity transfer has a pivotal role in newborn lambs, where the colostrum represents the primary source of immunoglobulins. This study hypothesized that the high content in polyphenolic compounds, mono- and poly-unsaturated fatty acids, and vitamin E of hazelnut skin affects blood and colostrum immunoglobulin G (IgG) concentration and related gamma-glutamyl-transferase (GGT) and lactate dehydrogenase (LDH) levels in sheep and their lambs. In the last 45 days of pregnancy, ewes were divided into a control (CTR) and a hazelnut skin supplemented group (HZN). Blood and colostrum were collected from ewes and lambs before the first suckling, at 24 and 48 h after birth, then IgG concentration, GGT and LDH activity levels were measured. IgG concentration in the colostrum and in lamb's serum were significantly greater in HZN than CTR. No significant difference was detected for ewe's blood. A significant positive correlation was found between IgG and GGT in lambs' serum and colostrum, between IgG and LDH, as well as between GGT and LDH in lambs' serum and colostrum. Our results suggest that hazelnut skin supplementation influences IgG colostrum concentration, with improved immune passive transfer to the suckling lambs. The transfer of maternal derived immune factors is confirmed by the GGT and LDH enzyme activity levels.
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Affiliation(s)
- Irene Viola
- Department of Veterinary Science, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Paolo Tizzani
- Department of Veterinary Science, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Giovanni Perona
- Department of Veterinary Science, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Carola Lussiana
- Department of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Antonio Mimosi
- Department of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Patrizia Ponzio
- Department of Veterinary Science, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Paolo Cornale
- Department of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
- Correspondence:
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Daghio M, Viti C, Mannelli F, Pauselli M, Natalello A, Luciano G, Valenti B, Buccioni A. A diet supplemented with hazelnut skin changes the microbial community composition and the biohydrogenation pattern of linoleic acid in the rumen of growing lambs. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2021.1955020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Matteo Daghio
- Dipartimento di Scienze e Tecnologie Agrarie Alimentari Ambientali e Forestali, University of Florence, Firenze, Italy
| | - Carlo Viti
- Dipartimento di Scienze e Tecnologie Agrarie Alimentari Ambientali e Forestali, University of Florence, Firenze, Italy
| | - Federica Mannelli
- Dipartimento di Scienze e Tecnologie Agrarie Alimentari Ambientali e Forestali, University of Florence, Firenze, Italy
| | - Mariano Pauselli
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), University of Perugia, Perugia, Italy
| | - Antonio Natalello
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Catania, Italy
| | - Giuseppe Luciano
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Catania, Italy
| | - Bernardo Valenti
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), University of Perugia, Perugia, Italy
| | - Arianna Buccioni
- Dipartimento di Scienze e Tecnologie Agrarie Alimentari Ambientali e Forestali, University of Florence, Firenze, Italy
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Marino VM, Rapisarda T, Caccamo M, Valenti B, Priolo A, Luciano G, Natalello A, Campione A, Pauselli M. Effect of Dietary Hazelnut Peels on the Contents of Fatty Acids, Cholesterol, Tocopherols, and on the Shelf-Life of Ripened Ewe Cheese. Antioxidants (Basel) 2021; 10:antiox10040538. [PMID: 33808344 PMCID: PMC8065772 DOI: 10.3390/antiox10040538] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 03/26/2021] [Accepted: 03/29/2021] [Indexed: 11/16/2022] Open
Abstract
Hazelnut peel (HNP), a by-product from the chocolate industry, is considered to be a suitable ingredient to be included in the diet of ruminants. This study aimed to evaluate the effect of feeding dairy ewes with a diet containing HNP on ripened cheese quality, including fatty acid (FA) profile, cholesterol, and tocopherol content, as well as stability during storage under commercial conditions. In total, 10 experimental cheeses were produced with bulk milk obtained from ewes fed a commercial concentrate (C group; n = 5) or a concentrate containing 36% HNP in dry matter (HNP group; n = 5). After 40 days of aging, each cheese was sub-sampled into three slices: one was analyzed immediately (C0 and HNP0), and the other two were refrigerated and analyzed after seven days (C7 and HNP7) and 14 days (C14 and HNP14), respectively. Compared to C, HNP cheese had more than twice as many tocopherols and mono-unsaturated FA and respectively 38% and 24% less of cholesterol and saturated FA. Tocopherols and cholesterol levels remained rather stable up to 14 days of storage regardless of the experimental group, suggesting no cholesterol oxidation. Therefore, the inclusion of HNP in ewe diets could be a valid resource to produce cheese with a healthier lipid profile and higher tocopherols content.
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Affiliation(s)
- Vita Maria Marino
- Consorzio per la Ricerca nel settore della Filiera Lattiero-Casearia e dell’agroalimentare (CoRFiLaC), S.P. 25 km 5 Ragusa Mare, 97100 Ragusa, Italy; (V.M.M.); (T.R.); (M.C.)
| | - Teresa Rapisarda
- Consorzio per la Ricerca nel settore della Filiera Lattiero-Casearia e dell’agroalimentare (CoRFiLaC), S.P. 25 km 5 Ragusa Mare, 97100 Ragusa, Italy; (V.M.M.); (T.R.); (M.C.)
| | - Margherita Caccamo
- Consorzio per la Ricerca nel settore della Filiera Lattiero-Casearia e dell’agroalimentare (CoRFiLaC), S.P. 25 km 5 Ragusa Mare, 97100 Ragusa, Italy; (V.M.M.); (T.R.); (M.C.)
| | - Bernardo Valenti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università degli Studi di Perugia, Borgo XX Giugno 74, 06123 Perugia, Italy; (B.V.); (A.C.)
| | - Alessandro Priolo
- Dipartimento di Agricoltura, Alimentazione e Ambiente, Università degli Studi di Catania, Via Valdisavoia 5, 95123 Catania, Italy; (A.P.); (G.L.); (M.P.)
| | - Giuseppe Luciano
- Dipartimento di Agricoltura, Alimentazione e Ambiente, Università degli Studi di Catania, Via Valdisavoia 5, 95123 Catania, Italy; (A.P.); (G.L.); (M.P.)
| | - Antonio Natalello
- Dipartimento di Agricoltura, Alimentazione e Ambiente, Università degli Studi di Catania, Via Valdisavoia 5, 95123 Catania, Italy; (A.P.); (G.L.); (M.P.)
- Correspondence:
| | - Adriana Campione
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università degli Studi di Perugia, Borgo XX Giugno 74, 06123 Perugia, Italy; (B.V.); (A.C.)
| | - Mariano Pauselli
- Dipartimento di Agricoltura, Alimentazione e Ambiente, Università degli Studi di Catania, Via Valdisavoia 5, 95123 Catania, Italy; (A.P.); (G.L.); (M.P.)
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Renna M, Lussiana C, Malfatto V, Gerbelle M, Turille G, Medana C, Ghirardello D, Mimosi A, Cornale P. Evaluating the Suitability of Hazelnut Skin as a Feed Ingredient in the Diet of Dairy Cows. Animals (Basel) 2020; 10:ani10091653. [PMID: 32938019 PMCID: PMC7552223 DOI: 10.3390/ani10091653] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 09/09/2020] [Accepted: 09/10/2020] [Indexed: 12/30/2022] Open
Abstract
Simple Summary Agriculture is estimated to generate about 700 million tons of waste annually in the Eurpoean Union (EU). Most of the by-products derived from the agricultural industry become organic waste, thus resulting in the loss of valuable nutrients and bioactive compounds and causing environmental and economic issues. Increasing the efficiency of waste management is a major global challenge that must be met in order to minimize the abovementioned negative impacts. Some agro-industrial by-products can be valorized by their inclusion in feed formulations. Hazelnut skin is a by-product of the hazelnut industry. It is a good source of phenolic compounds, polysaccharides, unsaturated fatty acids, and vitamin E. In this study, we evaluated the productive performance of dairy cows in response to the inclusion of hazelnut skin in the diet. We observed no effects of hazelnut skin on either the milk production level or fat and protein contents. The oleic acid concentration in milk was strongly increased by including hazelnut skin in the cows’ diet. Improvements in the antioxidant activity and sustainability of milk production in terms of food–feed competition were also observed. These results are of practical application for feed manufacturers and farmers, as they support the inclusion of sustainable and low-cost feed ingredients in ruminant diets, with the aim of supporting the expected increase in livestock production in the upcoming years. Abstract Hazelnut skin (HS) was evaluated as a source of nutrients for dairy cows. In total, 26 Aosta Red Pied cows were divided into two balanced groups. All cows were fed hay ad libitum. The control group was also given 6 kg of concentrate, while the hazelnut skin group (HAZ) was given 1 kg of the same concentrate that was substituted by 1 kg of HS. The dry matter intake of the cows was reduced by the dietary inclusion of HS (p ≤ 0.001). The milk yield and main constituents were unaffected by treatment. Milk from HAZ cows showed decreased concentrations of de novo saturated fatty acids (FAs), odd- and branched-chain FA, α-linolenic acid, and long-chain n-3 FAs, as well as increased concentrations of stearic acid, oleic acid, linoleic acid, total monounsaturated FAs, trans biohydrogenation intermediates, and α–tocopherol. Replacing the concentrate with HS increased the human-inedible feed quota in the diet and improved the sustainability of milk production in terms of the food-feed competition. Our results suggest that it is possible to add economic value to organic waste from the hazelnut industry using HS as a feed ingredient for dairy cows, enhancing the feed efficiency and milk antioxidant activity and having expected impacts on the nutraceutical quality of milk fat.
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Affiliation(s)
- Manuela Renna
- Department of Veterinary Sciences, University of Turin, Largo Paolo Braccini, 2, 10095 Grugliasco, Turin, Italy
- Correspondence: ; Tel.: +39-011-670-8023
| | - Carola Lussiana
- Department of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy; (C.L.); (V.M.); (D.G.); (A.M.); (P.C.)
| | - Vanda Malfatto
- Department of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy; (C.L.); (V.M.); (D.G.); (A.M.); (P.C.)
| | | | - Germano Turille
- Institut Agricole Régional, 11100 Aosta, Italy; (M.G.); (G.T.)
| | - Claudio Medana
- Department of Molecular Biotechnology and Health Sciences, University of Turin, via Nizza 52, 10125 Turin, Italy;
| | - Daniela Ghirardello
- Department of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy; (C.L.); (V.M.); (D.G.); (A.M.); (P.C.)
| | - Antonio Mimosi
- Department of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy; (C.L.); (V.M.); (D.G.); (A.M.); (P.C.)
| | - Paolo Cornale
- Department of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy; (C.L.); (V.M.); (D.G.); (A.M.); (P.C.)
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Effect of Feeding Hazelnut Skin on Animal Performance, Milk Quality, and Rumen Fatty Acids in Lactating Ewes. Animals (Basel) 2020; 10:ani10040588. [PMID: 32244405 PMCID: PMC7222699 DOI: 10.3390/ani10040588] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 03/27/2020] [Accepted: 03/30/2020] [Indexed: 02/07/2023] Open
Abstract
The hazelnut skin is waste biomass rich in bioactive compounds that may affect lipid rumen metabolism, ruminant performance, and products' quality. Therefore, we investigated the effect of dietary hazelnut skin on milk production and composition and on rumen fatty acids in ewes. During 28 days, 20 Comisana lactating ewes received alfalfa hay ad libitum plus 800g/head/day of pelleted concentrate containing 36% dried beet pulp (CTRL group; n = 10) or 36% hazelnut skin (HS group; n = 10). The protein percentage was lower in HS milk. Milk fatty acids (FA) partially reflected those of rumen content. Total saturated FA (SFA), odd and branched-chain FA, and n-3 polyunsaturated FA (PUFA) were greater in CTRL milk. Total monounsaturated FA (MUFA) and 18:1 trans were greater in HS milk; moreover, HS milk showed a double percentage of oleic acid than the CTRL group. Individual SFA were greater in CTRL milk except for 18:0. Differing from the rumen content, total PUFA, n-6 PUFA, and 18:2 n-6 were comparable between groups. Vaccenic and rumenic acid were greater in HS milk. To conclude, dietary HS slightly reduced milk protein percentage but improved atherogenic index and healthy FA in milk. The content of the somatic cells suggested a healthier udder in the HS group.
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