A Predator on the Doorstep: Kill Site Selection by a Lone Wolf in a Peri-Urban Park in a Mediterranean Area.

The aim of the study was to assess which kill site characteristics were selected by a lone wolf living in a protected Mediterranean coastal area near the city of Pisa, Italy, where both wild and domestic ungulates were available as potential prey. Between 2017 and 2019, we monitored the wolf's predatory behaviour through a combination of camera trapping and active search for kill sites and prey carcasses. The main prey found was the fallow deer (n = 82); only two wild boars and no domestic ungulates were found preyed upon. The features and habitat of kill sites were modelled to test for selection by the wolf. The habitat type of kill site was composed of meadows and pastures (89.3%), woods (7.3%), degraded coastal areas (1.9%), roads and rivers (1.1%), and marshes (0.5%). We calculated their distance from landscape features and ran a binomial generalised linear model to test the influence of such landscape variables. The distance of kill sites from landscape elements was significantly different from random control sites, and a positive selection for fences was found. In fact, the wolf pushed fallow deer towards a fence to constrain them and prevent them from escaping. We also analysed the body condition of predated fallow deer as a percentage of fat content in the bone marrow of the hind legs. Our results revealed the selection of the lone wolf for deer in good body condition. This is a possible outcome of the habitat selection shown by fallow deer in the study area, where fenced open pastures are the richest in trophic resources; therefore, our findings suggest a high efficacy for the lone wolf hunting strategy, but also the adoption of a high risk feeding strategy by deer. This study suggests that a lone predator can take advantage of human infrastructures to maximise its predatory effectiveness.

Development and analytical evaluation of a spectrophotometric procedure for the quantification of different types of phosphorus in meat products.

Phosphorus is an important natural nutrient, but high dietary phosphorus intake, including that sourced from added preservatives, is of great concern in renal patients. In this context a reliable analytical method able to quantify differential phosphorus in food could be a valuable tool for monitoring diet composition This paper presents a novel analytical procedure to quantify the following kinds of phosphorus in cooked ham: total (TP), inorganic (IP), from phospholipids (PL), and from phosphoproteins (PP). This technique is based on a suitable sample preparation followed by spectrophotometric analyses. Analytical performances of each method were evaluated, taking advantage also of food industry certified material and in-house reference samples. Limit of detection and limit of quantification values for TP, IP, PP-derived, and PL-derived phosphorus were 13 and 37, 11 and 33, 2 and 20, and 6 and 16 mg P/100 g fresh mass, respectively. Similar results were obtained when this procedure was used to quantify different types of phosphorus present in cooked ham samples. In conclusion, this procedure is effective for quantifying the content of different types of phosphorus present in cooked ham, which can be contributed by different phosphorus-containing ingredients and additives. To the best of the authors' knowledge, this is the first time that simultaneous determination of TP, IP, PL, and PP in cooked ham has been reported.

Novel differential measurement of natural and added phosphorus in cooked ham with or without preservatives.

OBJECTIVE: Assessment of the quantity and chemical type of phosphorus (P) content in cooked ham products with or without preservatives using a novel biochemical procedure. METHODS: We examined the quantity and types of P in 40 samples of cooked ham, including 20 without and 20 with P-containing preservatives, which were purchased randomly from a grocery store in Italy. Food samples were analyzed for dry matter, nitrogen, fat, and P content. Novel spectrophotometric methods were used to measure total P and 3 different P subtypes, that is, water-soluble (inorganic) P including added preservatives and natural P derived from phospholipids and phosphoproteins, separately. RESULTS: Compared with hams without preservatives, hams with P-containing preservatives had significantly lower dry matter and protein and fat contents. There was 66% more inorganic P (IP) in ham with preservatives than in samples without preservatives (169 ± 36 vs. 102 ± 16 mg/100 g, P < .001, respectively). There were no significant differences in P contents derived from proteins or lipids. The P-to-protein ratio was higher in ham samples with preservatives than in those without preservatives (16.1 ± 4.0 and 9.8 ± 0.8 mg/g, P < .001). The sum of measured IP and P from phospholipids and phosphoproteins was 91% ± 4% of measured total P (207.1 ± 50.7 vs. 227.2 ± 54.4 mg/100 g), indicating a small portion of unspecified P and/or under measurement. CONCLUSIONS: Novel differential dietary P measurement detects added P-containing preservatives. Cooked ham with preservatives has 66% more measurable IP and 64% higher P-to-protein ratio than ham without preservatives. The contribution of food added with P-containing preservatives to global dietary P burden can negatively influence chronic kidney disease outcome and counteract the efficacy of P-binder medications: this is an important topic that warrants additional investigations.

Extra-phosphate load from food additives in commonly eaten foods: a real and insidious danger for renal patients.

BACKGROUND: Restriction of dietary phosphorus is a major aspect of patient care in those with renal disease. Restriction of dietary phosphorus is necessary to control for phosphate balance during both conservative therapy and dialysis treatment. The extra amount of phosphorus which is consumed as a result of phosphate-containing food additives is a real challenge for patients with renal disease and for dieticians because it represents a "hidden" phosphate load. The objective of this study was to measure phosphorus content in foods, common protein sources in particular, and comprised both those which included a listing of phosphate additives and those which did not. METHODS: Determinations of dry matter, nitrogen, total and soluble phosphate ions were carried out in 60 samples of foods, namely cooked ham, roast breast turkey, and roast breast chicken, of which, 30 were with declared phosphate additives and the other 30 similar items were without additives. RESULTS: Total phosphorus (290 ± 40 mg/100 g vs. 185 ± 23 mg/100 g, P < .001) and soluble phosphorus (164 ± 25 mg/100 g vs. 100 ± 19 mg/100 g, P < .001) content were higher in products containing additives than in foods without additives. No difference was detected between the 2 groups regarding dry matter (27.2 ± 2.0 g/100 g vs. 26.7 ± 1.9 g/100 g) or total nitrogen (3.15 ± 0.40 g/100 g vs. 3.19 ± 0.40 g/100 g). Consequently, phosphorus intake per gram of protein was much greater in the foods containing phosphorus additives (15.0 ± 3.1 mg/g vs. 9.3 ± 0.7 mg/g, P < .001). CONCLUSIONS: Our results show that those foods which contain phosphate additives have a phosphorus content nearly 70% higher than the samples which did not contain additives. This creates a special concern because this extra amount of phosphorus is almost completely absorbed by the intestinal tract. These hidden phosphates worsen phosphate balance control and increase the need for phosphate binders and related costs. Information and educational programs are essential to make patients with renal disease aware of the existence of foods with phosphate additives. Moreover, these facts highlight the need for national and international authorities to devote more attention to food labels which should clearly report the amount of natural or added phosphorus.

Effect of boiling on dietary phosphate and nitrogen intake.

OBJECTIVE: Dietary phosphate restriction is one of the means of phosphatemia control in dialysis patients. To limit dietary phosphate intake, appropriate food choices are recommended, but this often creates a conflict with the high-normal protein requirement of dialysis patients. Although food processing by boiling may be a safe tool for eliminating many minerals, this method poses a risk for loss of important nutrients, including proteins. The goal of this study was to assess the effect of boiling on phosphate and protein nitrogen changes in commonly used foods that contain proteins of high biological value. METHODS: We evaluated the true retention values of dry matter, crude protein, and total phosphorus in fresh beef and chicken breast before and after 10, 20, and 30 minutes of boiling; the reported values represent the average of five determinations. RESULTS: Compared with crude raw samples, dry matter retention in cooked beef was reduced up to 92% +/- 6%, crude protein retention was reduced up to 87% +/- 10%, and phosphorous retention was reduced up to 42% +/- 13%; similar data were obtained when boiling the chicken breast, 93% +/- 3%, 81% +/- 4%, and 63% +/- 6%, respectively. CONCLUSIONS: Our results show that consuming boiled foods can significantly reduce dietary phosphate while preserving protein intake, namely reducing the effective phosphate intake per gram of dietary protein. This can represent additional advice to the patient for limiting the dietary phosphorus load at the same protein intake, leading to a better control of phosphate balance together with a lower risk of protein malnutrition.