Caterina Cilione

Bergamot-derived products have gained increasing interest as dietary supplements in small animal nutrition, due to their potential to improve meat quality, and provide functional bioactive compounds. This paper investigated the effects of feeding dried bergamot pulp on performance and meat quality in Japanese quails. 140 quails aging 15 days were divided into two groups of 70 quail each (7 replicates of 10 quails for group) and fed, for three weeks, a basal diet (control group) or the basal diet in which part of the maize was replaced with 10% of dried bergamot pulp (BP10 group). The integration of dried bergamot pulp (BP) reduced dry matter i ntake, a verage d aily g ain, a nd consequently final body weight compared to control treatment. Quails from BP10 group showed the highest feed conversion ratio. The BP10 treatment tended to increase eicosapentaenoic acid and ω-3 PUFA. The inclusion of bergamot pulp in quail diet did not alter the TBARS value in meat. Color analysis showed that the integration of bergamot into the quail diet led to higher lightness (L*) and yellow index (b*) values compared to the control group. This study demonstrates that dietary supplementation with 10% of BP to quails led to a reduction in dry matter i ntake ( DMI) a nd consequently in average daily gain (ADG) in quails. However, a positive trend toward an increase in ω-3 fatty acids has been observed.

Grassland productivity and precise monitoring of animal herbage intake are key requirements for sustainable grazing management in Mediterranean upland systems. This study aimed to evaluate the potential of uncrewed aerial vehicle (UAV)-based multispectral vegetation indices (VIs) combined with machine learning (ML) algorithms to estimate forage biomass, quality parameters and daily herbage dry matter intake (HDMI) of grazing ewes at the paddock scale. The experiment was conducted in a managed ryegrass–white clover meadow–pasture in southern Italy, where four plots were grazed sequentially by lactating Sarda ewes during spring–summer 2025. Ground measurements included pre- and post-grazing biomass inside and outside exclusion cages, botanical composition and forage quality. Concurrently, UAV multispectral imagery has been acquired, from which several VIs were computed. Pearson’s correlations were used to explore relationships between VIs and forage variables, and five ML algorithms. Indices such as MCARI2, MTVI2, MTVI, MSAVI and OSAVI showed the strongest associations with biomass and quality traits, while support vector machine and neural networks provided the best prediction accuracies, particularly for HDMI (R² up to 0.91). The integrated UAV–ML approach proved effective in simultaneously capturing spatial variability of pasture productivity and animal intake, supporting the development of operational precision grazing tools for heterogeneous Mediterranean grasslands.

To evaluate animal performance and meat quality, stoned olive cake and linseed were used in an experimental test conducted on thirty-six young Podolian bulls, divided into four groups: the control group (CON), OC group (with olive cake containing a 30% as-fed basis of stoned olive cake), EL group (with linseed containing a 15% as-fed basis of extruded linseed), and OCEL group (with olive cake + linseed containing 20% stoned olive cake and 10% extruded linseed). The results show that olive cake supplementation did not influence performance in vita or the post-slaughter animal measurements (final body weight, DMI, FCR, ADG, carcass weight, dressing percentage, and pH) (p > 0.05); this was not true of the TBARS and color measurements, for which the meat samples showed excellent values (p < 0.001), especially in diets supplemented with olive cake. In conclusion, incorporating olive cake and linseed into the diet of fattening cattle may be a way to utilize a by-product of the olive industry and naturally increase the nutritional value of meat and meat-based products in Mediterranean regions. This would reduce environmental impacts and promote the valorization of this local feed source in alignment with the principles of the circular economy.

The aim of the present study was to assess the impacts of coffee silverskin (CSS) inclusion in rabbit diets in regard to meat quality. A total of 30 Hycole rabbits were divided into two groups of 15 animals per group and fed with a basal diet (C group) or with the same basal diet but with 10% of CSS (CSS10 group) as a partial cereal replacement. Integration of 10% CSS in the rabbit diet increased dry matter intake (DMI, p < 0.05) and tended to increase (p = 0.096) the final body weight. The CSS diet tended to reduce the concentration of C18:3 ω-3 (p = 0.089), C20:5 ω-3 (p = 0.064) and C22:5 ω-3 (p = 0.069) in muscle compared to the control diet, negatively affecting the ω-6/ω-3 ratio (p < 0.05), which was higher in the CSS10 group compared to the control group. Finally, the addition of CSS to the rabbit diet made the meat more resistant (p < 0.01) to lipid oxidation. Further research is needed to better understand the reasons for improved oxidative stability in meat following dietary CSS supplementation.

The aim of this study was to evaluate the inclusion of different amounts of ensiled olive cake, a major pollutant from olive oil production, in the fattening diets of 30 Apulo-Calabrese pigs as a strategy to partially substitute the traditional cereal-based diet and improve animal performance and meat fatty acid composition. The animals, during a fattening period of 120 days, were fed with three dietary treatments containing increasing levels of ensiled olive cake: 0% (C), 20% (OC20) and 40% (OC40) on dry matter. No effect of the dietary treatment was found on the animal performance and proximate meat analysis results. The inclusion of ensiled olive cake in the diet led to differences in the fatty acid (FA) profile of intramuscular fat, with a higher proportion of monounsaturated fatty acid (MUFA; p < 0.001) and oleic acid (C8:1n-9, p < 0.001) and a lower concentration of polyunsaturated (PUFA, p < 0.001) and linoleic acid (C18:2n-6, p < 0.001). In conclusion, the supplementation of ensiled olive cake at up to 40% in the diets of fattening pigs could represent a useful strategy in Mediterranean areas to naturally improve the nutritional value of meat and valorise a by-product of the olive industry, reducing its environmental impact and promoting the exploitation of this local feed resource according to the principles of the circular economy.

An investigation was carried out on the effect in pig diet of supplementation with exhausted bergamot by-product, stemming from pharmaceutical industry after extraction of phenolic compounds, on growth performance and on the quality of meat and meat products. Twenty pigs were assigned to two dietary treatments and fed a conventional concentrate (control) or a concentrate including exhausted bergamot by-product at the level of 15% on a DM basis (EB). No significant differences between dietary treatments were found for final weight (p = 0.243), carcass weight (p = 0.679), dry matter intake (p = 0.321). In EB pork, the proportion of docosapentaenoic acid was significantly increased (p < 0.05); it tended to have a greater proportion of n-3 PUFA (p = 0.09), and the n-6/n-3 PUFA ratio was lower in EB treatment (p = 0.01). In salami from EB pigs fed, the proportion of α-linolenic acid and the total n-3 PUFA were higher than in the control group (p < 0.001). In salami, the TBARS value was lower after 5 days of storage (p < 0.001) in the EB group. Therefore, the present results suggest that the inclusion of exhausted bergamot by-product in pig diet resulted in a qualitative improvement of meat and meat products.