Improvement of forage yield to improve dairy product quality: Mycorrhizal fungi application and differentiation of forage conservation methods
Başlık çevirisi mevcut değil.
- Tez No: 402731
- Danışmanlar: PROF. ANTONIO DI FRANCIA, DR. FELICIA MASUCCI
- Tez Türü: Doktora
- Konular: Ziraat, Agriculture
- Anahtar Kelimeler: mycorrhizal inoculum, maize, sorghum, hay, silage, fresh forage caciocavallo cheese mozzarella, fatty acid, sensory properties, volatile compounds, consumer liking
- Yıl: 2015
- Dil: İngilizce
- Üniversite: Università degli Studi di Napoli Federico II
- Enstitü: Yurtdışı Enstitü
- Ana Bilim Dalı: Tarım Bilimleri Ana Bilim Dalı
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: 94
Özet
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Özet (Çeviri)
The research is focused on forages production as a factor influencing the efficiency of buffalo and cattle farming and the quality of dairy products. The study is divided into two parts, which focus on forage production and dairy food quality, respectively. 1. The effects of the bio-stimulant vesicular-arbuscular mycorrhizal fungi on yield traits of sorghum and maize crops under low nutrient supply were examined. Moreover, the effects of mycorrhizal forage on milk yield of buffaloes and cows were surveyed. Study was carried on an irrigated plain farm (maize trail) and a dryland mountain farm (sorghum trail). Zea mais and Sorghum sudanese seeds were inoculated with a commercial product based on the mycorrhizal fungi Glomus spp. The control crops had the full dose of N and P, whereas the mycorrhizal ones grown under half dose of N and without P supply. At harvesting, forages were ensiled and fed to lactating buffaloes (maize) and dairy cows (sorghum). The results indicate that, for both forage crops studied, no reductions of forage yield were found associating the diminished supply of fertilizers with the use of mycorrhizal fungi. The forage produced by using mycorrhizal treatment showed better chemical characteristics if harvested at right phenological stage. There are no significant effects on quantity and quality of the milk produced by both buffaloes and cows. 2. This research line examined the influence of forage preservation method on cheese quality and it is branched in two trials. The first one compares the quality of the traditional Caciocavallo di Castelfranco obtained by using hay based or silage based diets. Forty-four lactating Holstein–Friesian cows were divided into Silage and Hay groups. On three consecutive days, bulk morning milk was collected separately and used to produce on farm Caciocavallo di Castefranco cheese. The analysis were carried out on cheese at 30, 60 and 90 d of ripening. No defects were recorded (no blowing or poor taste and odor) in cheese produced from the two diets, and this appears to be due to the good quality of silage. The study highlighted that the use of sorghum silage sensitively modify the sensory and organoleptic characteristics of the cheeses. Many effects are due to the presence in the raw milk of compounds directly induced by feeding (carotenes and terpenes). However, several of these effects appeared different at different stages of during ripening as a results of interaction between these molecules and the formation of new compounds in cheese during ripening. Consumers perceived differences between cheeses produced with the two diets at extreme ripening times. A second trial was undertaken to evaluate the effect of feeding fresh forage on quality“Mozzarella di Bufala Campana”PDO cheese. Two homogenous groups of 16 lactating buffaloes were fed two total mixed rations containing or not 20 kg of fresh sorghum. On three days, milk from the two groups (on average 200 kg) were used to produce mozzarella PDO cheese. The inclusion of at least 20 kg of fresh forage in the diet of lactating buffaloes allowed an improvement of the fatty acid profile of the mozzarella with an increase of the content of PUFA and CLA. While modifying the sensory profile and the volatile fraction of the mozzarella, the use of fresh fodder did not change the product acceptability of Mozzarella di Bufala Campana. Efforts should be made by producer to signal the quality of this product to the consumer to improve its recognition.
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