The aim of the present research was to evaluate the physical and chemical characteristics of meat of twenty-four suckling lambs, 12 Leccese lambs (LEC) and 12 Comisana lambs (COM) fed with ewe milk from mothers (NAT) or artificial milk (ART) and slaughtered at 35 days of age. Leccese meat from suckling lamb was significantly higher in water content (74.91% vs 73.76%) and lower in fat content (2.86% vs 3.75%). No significant differences were observed between the two breeds and feeding system on meat tenderness, but Leccese lambs, fed with artificial milk, gave more tender meat (2.02 kg/cm2 vs 2.60, kg/cm2). Regarding the colour characteristics differences on Longissimus lumborum muscle were observed on lightness (L*) resulting significantly higher in suckling Leccese lambs compared to Comisana lambs (42.03 vs 41.29; P<0.05). A lower red index (a*) (8.02 vs 8.53; P<0.05) and a higher yellow index (b*) (8.83 vs 8.56; P<0.01) were found in Leccese breed lambs comparing to Comisana. Fatty acid profile of the meat showed a significant (P<0.05) higher incidence of saturated fatty acid in Naturale group (43.72%) comparing with Artificiale group (35.83%). Monounsaturated fatty acids in artificial diet compared to natural (54.40% vs 46.79%) and those of Comisana breed (P<0.05) comparing to Leccese (51.45% vs 49.74%) were higher. Atherogenicity and thrombogenicity indexes were better in suckling lamb fed with artificial milk (P<0.01). In Leccese lambs the better ratio ω6/ω3 was obtained when lambs were fed with ewe milk comparing to artificial (4.01 vs 5.50; P<0,05). Cholesterol content in the blood and liver was lower (P<0.01) in lambs fed with artificial milk in both breeds.

In the last few years, has been growing a huge interest in the fat content of the nutrients due to the relationship between many studies made on diets with high percentage of saturated fatty acids and heart diseases. Limiting the input of saturated fatty acids and consuming large amounts of polyunsaturated fatty acids (PUFA), particularly those of ω3-PUFA series [acid α-linoleic, EPA (C20:5 ω-3), DHA (C22:6 ω-3), acids of the CLA series] have as a result the reduction of the heart pathologies, the increase of the immunological, anti-inflammatory and against cancer defenses; the cerebral and visual system development of fetus. Our studies were based on evaluating the nutritional characteristics and the nutraceutical propriety of podolian meat with a particular attention on the content of fatty acids of the series mentioned before. For this reason, we compared all the results taken by the analysis of samples of Longissimus dorsi of podolian bulls slaughtered at 14 or 18 months of age, reared in groups of 6 animals with two different systems (indoor rearing-system and semi free-range). Their comparison shows that, generally, the content of fatty acids of the ω3-PUFA series is higher on the animals reared with the semi-free range, both on 14 and 18 months of age, trend showed by the raw and the cooked samples.

The increasing use of genetically modified (GM) feeds has aroused many concerns in Europe. The possibility to replace soybean in livestock feedstuffs has led to revalue the use of legume grains such as pea (Pisum sativum), lupin (Lupinus albus) and field bean (Vicia faba var. minor). The use of the these legume grains may lower the European dependence of protein rich feeds. The cultivation of legume grains is economically feasible and is widely practiced in South Italy due to the favorable land and climatic conditions and accordingly to the EU provisions on crop rotation. This study was planned in order to evaluate the influence of a diet containing a variety of pea (Pisum sativum L., var. Corallo) commonly cultivated in South Italy as alternative to a traditional soybean meal based feed on the productive performances and meat quality traits in heavy lambs of two local Merino crossbreeds. The experiment was conducted using two different Merino ethnic groups of 20 male lambs each: “Merinizzata Cavone” (MC) and “Merinizzata Leccese” (ML). All the lambs were raised traditionally with their dams suckling milk until the age of 50 days and then they were weaned using a commercial weaning feed for a week. The lambs of each genetic pool were divided into two homogeneous groups (No. = 10) and fed with one of the two pelletted rations containing: a) soybean meal (SBM) or b) pea feed (PF). Lambs were slaughtered altogether at the age of 100 days. The results show that pea may be successfully used in lamb diets providing satisfactory results in terms of growth performance and meat quality. The MC group has shown good results in terms of lamb growth along with meat yield and quality. This genotype deserves additional investigation in order to get further insight on the response of animals to dietary treatments, that is extremely variable in lamb breeds commonly used for meat production in South Italy.

The effects of the slaughter season (winter and spring) and the age at slaughter (45 and60 days) on the carcass characteristics and physico-chemical quality of meat were inves-tigated on 40 Leccese lambs. In each season, 20 lambs were subdivided into two groupscorresponding to the experimental ages. All lambs received maternal milk and a supple-mentation of hay and commercial concentrate from 30 days to slaughter. The ewes werefed a basal mixed diet (unifeed) and commercial concentrate and were allowed to graze for5 h a day on polyphytic cultivated grassland. The increase of the lambs’ slaughter age from45 to 60 days resulted in an improvement in live weight, some commercial cuts (shoulderand loin), the majority of the carcass measurements, adiposity and conformation of shoul-der and leg and the muscle/fat ratio. Intramuscular collagen properties were also affectedby slaughter age. Considering the slaughter seasons, the best results have been obtained inspring and have been maximised in lambs slaughtered at 60 days that showed the greatestlive weight (16 kg), good percentages of commercial cuts and carcass measurements, thegreater levels of adiposity and better conformations of shoulder and leg and the lowestWarner–Bratzler (WB) shear force, without substantial difference in relation to colorimet-ric indices of meat. In conclusion, age and season of slaughter should be considered for thetraditional production of light lambs. Lambs slaughtered in spring at 60 days of age showedthe better characteristics of the carcasses and quality of meat.

In order to study the productive aspects and the meat’s chemico-nutritional quality and the acidic composition of fat from Black pigs of Basilicata in different ages, there were used 12 animals from which 4 slaughtered at 9 months, 4 at 12months and 4 at 15 months of age. All animals were reared at indoor conditions and fed with the same feed. From the obtained results, it can be seen that the slaughtering age has a positive effect on the final live body weights, always more in those older animals (165,33 kg vs 140,8 kg and 116,5 kg), on carcasses’ weight, on carcasses’ conformation, on the composition of carcasses’ cuts, on slaughtering yields, always lower in pigs of 9 months. Moreover, raw meat at 3 days from the slaughter of 15 months of age pigs, apart from presenting a higher (P<0,01) and significant pH (6,58 vs 5,16 e 5,14), in comparison with those younger (12 and 9 months), is certainly (P<0,01 and/or P<0,05) redder (7,11 vs 5,35 and 3,03), less hardy (2,27 kgf/cm2 vs 2,86 kgf/cm2 and 3,30 kgf/cm2) and more resistant; while, the cooked meat of 12 months of age animals is certainly (P< 0,01) less hard (2,22 kgf/cm2 vs 2,85 kgf/cm2 and 2,38 kgf/cm2), more watery and poorer in fat (1,43% vs 2,92% and 1,80%). In general, as far as regards the fat of cooked meat, it seems that this of younger animals presents certainly (P<0,05) a higher quantity of SFA (39,78% vs 38,10% and 36,37%) lower percentage of MUFA (47,22% vs 50,90% and 50,07%), a higher percentage of UFA and a ratio of ω6/ω3 less (P<0,01) favorable, fact that it affirms also in cooked meat. In principal and as it is already reported, it can be concluded that the most appropriate slaughtering age is this of 15 months.

La presente ricerca espone i parametri fisici, la composizione chimica e gli acidi grassi della carne proveniente da suini, cinghiali allevati e selvatici e i loro ibridi, F1 (cinghiale x suino) e F2 [cinghiale x (cinghiale x suino)]. All’uopo sono stati impiegati 20 soggetti, 16 di cui, suddivisi in 4 gruppi per genotipo, sono stati allevati tutti in recinti a cielo aperto e 4 cinghiali selvatici abbattuti nell’Ambito Territoriale di Caccia B della provincia di Matera (Italia). La composizione chimica è stata ricavata su un’aliquota di Longissimus dorsi (L.D.) (cotto e crudo) e sul grasso da esso estratto. Come risultato di questa ricerca, si può assumere che il cinghiale selvatico, pur presentando un minore sviluppo dei tagli più pregiati, presenta delle carni di qualità superiore, sia per le migliori caratteristiche fisiche, sia per quelle chimiche ed acidiche, che fanno di questa derrata un prodotto di elevato pregio.

Wild ungulate populations are increasing in Europe and Italy, with a consequent increase in culling rates and availability of their meats. Objectives of this review were to evaluate the trends of availability of meat from wild ungulates in Italy, to review the present knowledge on nutritional properties, sensorial characteristics, and hygiene problems of wild ungulate meat and to examine the critical steps that influence their hygiene and quality. Wild ungulate meat in Italy derives mainly from wild boar, roe deer and red deer and its availability has been increasing in the last decade. Total consumption of wild ungulate meat is low (0.1-0.3 kg per capita/year), but in some regions rises to significant levels, especially for hunters’ families (1.0-4.0 kg per capita/year). Wild ungulate meats generally have a low fat content, although with a certain variability associated with gender, hunting season, age and physiological conditions, and a favourable fatty acid composition. In general, they are darker, less tender and characterised by a more intense and peculiar flavour than meats from domestic ruminants. However, these properties also show a great inter- and intra-specific variability. Risks for the consumer associated with contaminants (heavy metals, radionuclides, organochlorine pesticides and polychlorinated biphenyls) and zoonoses are considered to be low. Critical steps from shooting in the field to the final marketing should be considered to ensure hygiene and quality of meats. Future research should focus on the variability of hunting modes, accuracy of shooting, field dressing and carcass processing, in order to understand how these practices influence the final microbiological and sensorial quality of wild ungulate meats.

La presente ricerca espone i parametri fisici, la composizione chimica e gli acidi grassi della carne proveniente da suini, cinghiali allevati e selvatici e i loro ibridi, F1 (cinghiale x suino) e F2 [cinghiale x (cinghiale x suino)]. All’uopo sono stati impiegati 20 soggetti, 16 di cui, suddivisi in 4 gruppi per genotipo, sono stati allevati tutti in recinti a cielo aperto e 4 cinghiali selvatici abbattuti nell’Ambito Territoriale di Caccia B della provincia di Matera (Italia). La composizione chimica è stata ricavata su un’aliquota di Longissimus dorsi (L.D.) (cotto e crudo) e sul grasso da esso estratto. Come risultato di questa ricerca, si può assumere che il cinghiale selvatico, pur presentando un minore sviluppo dei tagli più pregiati, presenta delle carni di qualità superiore, sia per le migliori caratteristiche fisiche, sia per quelle chimiche ed acidiche, che fanno di questa derrata un prodotto di elevato pregio.

A phenomenon that has involved the pig industry of our country is the recovery of autochthonous species as part of our cultural heritage, essential for the conservation, the landscape protection and the productive recovery of various areas. These autochthonous species are exploited for the production of local sausages as well as for fresh meat consumption. This fact has stimulated the meat market and discovered new horizons in the meat industry by giving more value at wild ungulates such as wild boar because it adapts to indoor rearing systems and its meat is required by restaurants, by industries of meat transformation, as it represents a viable alternative “traditional meat” to be consumed fresh. This research aims to compare the quantitative and qualitative aspects of carcasses and meat of wild boars and black swine from Basilicata, reared in captivity. 12 male animals were used, including 6 wild boars and 6 black pigs from Basilicata, slaughtered at 270 days of age. Every carcass was divided into two halves and the right part was divided into major cuts which, therefore, were subdivide in lean, fat and bone. On every Longissimus dorsi” of all the subjects were evaluated the pH1, the pH24, the colorimetric indexes, the shear force and the cooking loss. Raw and cooked samples were analyzed for their chemical composition and on the extracted fat was determined the acidic composition by the use of gas- chromatography. All data obtained were subjected to analysis of variance and differences between the estimated averages were assessed with the “t” of Student. The black pigs of Basilicata, compared to wild boars, showed higher and significant increases in daily and final live weights. They have provided heavier and longer half- carcasses with a higher drop of refrigeration and a better yield of slaughtering. In wild boar, it was found a lower incidence of cuts like this of ham, loin, shoulder and chest. Pigs have a ham with a higher percentage of fat, while the loin of wild boars is fatter and richer in lean and fat. Pigs‟ Longissimus dorsi is more yellow and has a lower shear force both in raw and cooked meat. It was not found any significant difference in raw chemical composition which seems not to be influenced by the genotype. As far as regards the chemical composition of the cooked samples, this of pigs is more watery, less protein and less fatty. The total content of saturated, monounsaturated, polyunsaturated, unsaturated fatty acids, ω6 and the thrombogenicity index seem to be indifferent by animal genotype. However, the fat of pigs, in relation to that of wild boar, shows higher percentages of ω3 and a higher atherogenicity index, while the ω6/ω3 ratio is higher in wild boars. Same trend but without statistical significance is found, also, in cooked fat.

Rearing of native breeds and promoting their typical products may be a useful tool for preserving biodiversity together with supporting socio-economic development of marginal areas. Podolian cattle, a native breed of Southern Italy, are directly descendants of Eurasian Aurochs Bos primigenius primigenius. The Podolian system has an intrinsic and natural high level of sustainability in terms of environmental integrity and animal welfare. However, its economic sustainability should be improved. A suitable tool for promoting Podolian production may be processing meat from culled cows in dry-sausages. These products, in fact, may represent an innovation as compared with conventional pork sausages as well as a tool to increase the value of culled cow meat. This study aimed to compare dry sausages processed with Podolian meat (PS), adding pork fat, salt, and other spices with those produced with traditional “lucanica” sausages (CS) in terms of sensory profile and acceptability. A trained 12-member panel performed a quantitative descriptive analysis on slices from both SP and SC. Panellists rated the intensities of specific attributes on the basis of 100-mm unstructured lines with anchor points at each end (0 = absent, 100 = very strong). Scores were the distances (millimetre) from the left anchor point. A 80-member consumer panel evaluated both products for overall liking and for liking according to the following sensory inputs: appearance, taste/flavour and texture. Consumers rated their liking on a 9-point hedonic scale (from “extremely unpleasant” to “extremely pleasant”). No significant differences were observed between the two products in terms of sensory properties, apart from hardness (P<0.001) that was lower in PS sausages. CS showed higher overall (P<0.05), taste/flavour (P<0.01), appearance (P<0.01) and texture (P<0.05) liking. Nevertheless PS was characterised by good eating qualities as all liking parameters were rated above the central point of the hedonic scale (6.12 ± 0.17, 5.76 ± 0.18, 5.77 ± 0.18, 5.97 ± 0.17, for overall, taste/flavour, appearance and texture liking, respectively). As hardness is a parameter affected by ripening phase, the use of cow meat probably may need the development of a specific process procedures in order to improve the acceptability of these alternative products.

La nota superiore qualità gastronomica delle carni di selvaggina, in particolare di quelle di cinghiale, è stata confermata dai risultati sperimentali ottenuti sia dai ricercatori del Dipartimento di Scienze Agro–Ambientali e Territoriali dell’Università degli Studi di Bari sia da altri studiosi di altre istituzioni di ricerca. Dai risultati ottenuti nelle condizioni sperimentali operative emerge una normale superiorità dei suini neri di Basilicata rispetto ai cinghiali, non solo per quanto concerne gli aspetti produttivi in vita, i rilievi alla macellazione e la composizione delle mezzene, ma anche per diversi parametri di qualità delle carni. Infatti quelle dei suini, anche se sono più acquose, sono più luminose e meno rosse, meno resistenti e presentano un grasso dotato di maggiori percentuali di w3 e un miglior rapporto w6/w3.

In the early 90's, there were reports that donkeys are about to extinct as species. In Italy, there w ere counted few heads of many breeds and some of them had already been extinct. With the donkey in extinction, there was a risk of disappearance of a part of ecosystem that we are part of, a biodiversity particularly significant as it represents human history. Ali countries around the Mediterranean sea, countries of southem Europe from Spain to Greece and of north Africa from Turkey to Morocco, ha ve seen the production and the progress of agricultural world related to the presence of equines. Today, in many parts of ltaly, donkey is rediscovered for the potentiality that can stili has. The presence of donkey becomes once again useful inside farms, first of ali, because of its milk production, milk that is similar to that of humans and, also, for the use of this milk in the industry of cosmetics. Moreover, the use of meat produced by these animals is appreciated by today's consumers in the quest for authentic ftavors and traditional recipes and, last but not least, the donkey's use for pettherapy and for trekking with donkeys. This work is just a descriptive picture of the ltalian breeding reality with many possible suggestions for those countries where the donkey is stili a solitary inhabitant of the countryside.

production performance were measured on lambs fed with feed containing grape seed flour;weight gain;feed