Use of reclaimed urban wastewater for the production of hydroponic barley forage: water characteristics, feed quality and effects on health status and production of lactating cows.

The safety of reclaimed urban wastewater (RUW) for the production of hydroponic barley forage (HBF) was evaluated in terms of effluent and forage characteristics, as well as the health and performance of lactating cows. The study was conducted on a dairy farm equipped with two hydroponic chambers producing approximately 620 kg/d of HBF as fed. For experimental purposes, HBF was produced using RUW collected from an aqueduct plant processing urban wastewater in a membrane bioreactor treatment chain. A feeding trial was carried out with HBF derived from RUW. Sixty lactating cows were randomly assigned to two balanced groups fed a standard total mixed ration (TMR) or a TMR in which 10 kg of HBF replaced 1 kg of oat hay and 0.5 kg of maize. The experimental period lasted 7 weeks, including a 2-week adaptation period, during which each cow underwent a physical examination, BCS scoring, blood sampling for a complete blood count and biochemical panel, recording of body weight and milk yield and quality, including fatty acid composition and heavy metal content. Ruminal pH was continuously monitored by reticulorumen boluses, and nutrient digestibility and N balance were determined at week 7. RUW showed an acceptable microbial load and an overall good quality as irrigation water, even though the supply of N and P did not influence the yield and quality of HBF. The characteristics of HBF reflected the quality of RUW supplied to the hydroponic chambers and no anomalous components (i.e., high ion concentration) were found. Feeding RW-derived HBF to lactating cows had no major positive or negative effects on animal health and production, including milk quality, ruminal pH, in vivo digestibility, and N balance. The use of RUW under the conditions tested appears to be safe for the health status of lactating cows and the quality of the milk obtained. Overall, the results do not reveal any major limitations for the use of tertiary wastewater as irrigation water for the hydroponic production of forage barley, so that a wider use of wastewater in hydroponic systems seems realistic.

The use of small diameter nozzles in temperature-controlled hemp oil extraction allows high oil yields and good quality residual hemp cake feed.

The use of two nozzle diameters (6 and 8 mm) in a cold (50°C) hemp seed oil extraction process was evaluated in terms of extraction efficiency, and chemical composition and in vitro fermentation characteristics of the residual cake. Seeds of the varieties Futura 75 and Uso 31 were pressed using a mechanical press with a cooling device. Five pressings were carried out for each variety and nozzle size, the functional parameters of the extraction processes were recorded, and sample of the residual cakes (n = 20) were analyzed. The 6 mm nozzle determined a higher oil yield (+4%) with a limited increase in temperature in the pressing chamber and in the oil (on average + 3°C compared to the 8 mm nozzle). A lower oil yield and consequently a higher fat content in the corresponding cake was observed when using the 8 mm nozzle. Despite the similar fat content, the two varieties had different oil yields and different residual cake compositions. The gas production kinetic of cakes was influenced by variety but little by nozzle size. Overall, the use of a smaller nozzle in a temperature-controlled extraction process can be a useful option to increase hemp oil yield while maintaining good fermentation characteristics of the residual cakes as ruminant feed.

Evaluation of in vitro starch digestibility and chemical composition in pasta former foods.

Former food products include various leftovers from the food industry which, although they have lost values for human consumption, could be safely used for livestock, thus limiting environmental impact of food waste, and reducing feeding costs. The aim of this study was to investigate the nutritional characteristics of different types of former foods from pasta industry. Four types of dry pasta refusal (wholemeal, semolina, purple, and tricolor) and whole barley grain (control) were analyzed for chemical composition and in vitro starch digestibility; the energy content was also estimated. For each product type, samples collected in three different times at a pasta plant were analyzed. All products showed higher (p < 0.001) protein contents and lower (p < 0.001) fat contents than barley. The amount of NDF varied between the samples (p < 0.001), while all samples reported high starch content (>60% DM). The energy content was higher (p < 0.05) in pasta former food compared with whole barley grain. Purple pasta showed different in vitro starch digestibility compared to the other former foods (p < 0.001). However, all products showed higher values of resistant starch, whereas barley was mainly composed by slowly digestible starch. The results indicated that dry pasta former foods could be suitable energy sources for feeding pig, but their inclusion in diets must consider the slow digestibility.

The Use of Draught Animals in Rural Labour.

This study discusses scientific findings on the use of draught animals such as equids (i.e., horses, mules, and donkeys) and bovids (i.e., cattle and water buffaloes) in rural labours. Relevant peer-reviewed literature published between 1980 and 2021 was retrieved from CAB Abstracts, PubMed, ISI Web of Knowledge, and Scopus databases. Although animals were used to produce draught power since their domestication and are still being used for this purpose, mechanisation has markedly reduced animal labour demand in agriculture. However, the process was uneven across continents according to economic constraints, and draught animals are currently concentrated in small production units located on terrains that do not favour agriculture mechanisation in Africa, Latin America, and Asia. Generally, equids can work at rates similar to those of bovids or faster but can sustain the work for shorter periods of time. In addition, buffaloes possess tough hooves and resistance to disease that make them suitable for working in wetlands and clay soils. Draught animals allow a marked reduction of both GHG emissions and non-renewable energy consumption as compared with agricultural machinery. In addition, they may allow obtaining profits from otherwise non-usable lands. Therefore, their use should be promoted in rural areas where low investments are usually the only ones feasible, and the energy of the animals can be obtained at a low cost by feeding them harvest residues and by-products. However, more attention should be paid to the quality of human-animal interactions-due to the close contact between animals and humans while working-and to the welfare of draught animals when transported and slaughtered-due to the high prevalence of injuries they suffer when subjected to these practices.

Chickpea Can Be a Valuable Local Produced Protein Feed for Organically Reared, Native Bulls.

We assessed the effects of inclusion of chickpea from 24 to 21%, as feed basis, in diets for organically reared bulls. Sixteen young bulls (270 ± 6.4 days of age; 246 ± 0.13 kg in weight) belonging to a native Italian breed (Maremmana) were randomly assigned to two dietary treatments. The control diets were based on mixed grass hay, maize meal, and barley meal. In the experimental diets, barley was equally substituted by locally produced chickpea. Animals were weighed every 2 weeks until the prefixed slaughtering weight (630 kg). Plasma metabolites were measured at the 1st, 7th, and 14th month of the experiment. Chemical composition, colour, shear force, and water holding capacity of meat were assessed on Longissimus thoracis et lumborum 7 days after slaughter. The chickpea-fed animals showed a significantly greater average daily gain (1064 vs. 1168 kg/day), a shorter growing phase (364 vs. 335 days), and a better carcass conformation. Plasma metabolites and meat quality were not influenced by the treatments. The better growth performance and carcass quality of the chickpea fed bulls resulted in a higher economic profit for the chickpea-based diets. Results suggest that chickpea may allow sustainable performance improvement of native breeds within their traditional farming systems.

Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese.

This study aims to assess the compositional traits and sensory characteristics of a traditional pecorino cheese associated with management and feeding system seasonality. The study was carried out on two mountain dairy farms using an outdoor, pasture-based system from April to October (OutS), and an indoor system (InS) during the rest of the year. Outdoor-produced milk had higher fat content and a tendency for protein and somatic cell count to be higher. The OutS cheeses showed higher dry matter and fat content, higher percentages of unsaturated fatty acids, C18:3, cis-9, trans-11 conjugated linoleic acid, and trans-11 C18:1, and lower percentages of C14:0 and C16:0. These modifications in fatty acid composition determined the reduction of the atherogenic index. The OutS cheeses also displayed higher intensity of almost all sensory attributes, including odor, flavor, taste, and texture descriptors. The outdoor system partly reduced the liking of consumers for pecorino. However, changes in the productive process leading to an increment in the water content and softness of the cheeses (i.e., controlled humidity and temperature during ripening) may increase the overall liking of pasture-based products, thus promoting the consumption of healthier foods.

Effects of Chickpea in Substitution of Soybean Meal on Milk Production, Blood Profile and Reproductive Response of Primiparous Buffaloes in Early Lactation.

This study aimed to evaluate the effects of the use of chickpea meal in substitution of soybean meal on plasma metabolites, reproductive response, milk yield and composition and milk coagulation traits of primiparous buffaloes in early lactation. Eighteen primiparous buffaloes were blocked by age, body weight and days in milk and equally allotted to two experimental groups from 10 to 100 days of lactation. The experimental diets consisted of the same forage integrated with two different isonitrogenous and isoenergetic concentrates containing either 210 g/kg of soybean meal or 371 g/kg chickpea. The use of chickpea meal had no negative effects on dry matter intake (p = 0.69), body condition score (p = 0.33) and milk yield (p = 0.15). Neither milk composition nor blood metabolites were influenced by dietary treatments (p > 0.05), but an increment of urea concentrations in milk (p < 0.05) and blood plasma (p < 0.001) were observed in buffaloes fed chickpeas. Moreover, no effect (p > 0.05) of the dietary treatment was highlighted on milk coagulation traits as well as buffalo reproductive responses. We concluded that soybean meal can be replaced by chickpea meal in the diet for primiparous dairy buffaloes in the early lactation period without impairing their productive and reproductive performance.

Effects of Inclusion of Fresh Forage in the Diet for Lactating Buffaloes on Volatile Organic Compounds of Milk and Mozzarella Cheese.

This paper aimed to assess the effects of feeding fresh forage on volatile organic compounds (VOCs) of buffalo milk and mozzarella cheese. Sixteen lactating buffaloes were equally allotted into two groups fed diets containing (experimental (Exp) group) or not (control (Ctl) group) 20 kg/d of fresh sorghum. Milk from the groups was separately collected and transformed in the traditional 'Mozzarella di Bufala Campana' Protected Denomination of Origin (PDO). Three batches of mozzarella were produced for each diet and they were analyzed, along with the two bulks of milk, for VOC composition, by using solid phase micro-extraction (SPME) coupled with gas-chromatography/mass spectrometry (GC/MS). The use of fresh forage increased the levels of long chain fatty acids along with the contents of aldehydes, and this could be responsible for an increase in green notes of milk. The use of the Ctl diet, containing a higher proportion of silage, increased the ketones, acids, and esters, which are compounds that could raise the cheese and fruity notes of milk. The mozzarella was less affected by the dietary treatment than milk. The use of fresh forage (sorghum) enhanced the green notes of milk and induced a few changes in the VOC profile of the typical PDO Mozzarella di Bufala Campana cheese, that were nonetheless detectable by sensory analysis. The low level found for butanoic acid, 2,3-pentanedione, and propyl acetate in mozzarella cheese obtained with fresh forage diet can lead to perceive less the olfactory notes of cheese, cream, and fruit.

High Fiber Cakes from Mediterranean Multipurpose Oilseeds as Protein Sources for Ruminants.

Fifteen oilseed cakes from sunflower, pomegranate, cardoon, tobacco and hemp were characterized with regard to chemical composition, Cornell Net Carbohydrate and Protein System (CNCPS) fractionation, in vitro digestibility of dry matter, neutral detergent fiber, and crude protein. All the cakes presented low moisture, rather variable ether extract contents and medium to high levels of crude protein and neutral detergent fiber. The cakes significantly differed in terms of CNCPS partitioning and in vitro digestibility. Tobacco and hemp cakes presented high contents of slow degradable fractions of crude protein and carbohydrate joined to good post-ruminal protein digestibility. Cardoon cakes presented the highest rumen protein degradability. Based on crude protein content and intestinal digestibility of rumen undegraded protein, cakes of tobacco and hemp showed the better potential as alternative protein supplements for ruminants, while pomegranate appears to be the least suitable for ruminant feeding.

Human-Animal Interactions in Dairy Buffalo Farms.

This study aimed to assess the relationship between stockperson behavior and buffalo behavior. The research was carried out in 27 buffalo farms. The behavior of stockpeople and animals during milking and the avoidance distance at the feeding place were recorded. Recordings were repeated within one month to assess test-retest reliability. A high degree of test-retest reliability was observed for all the variables with Spearman rank correlation coefficients (rs) ranging from 0.578 (p = 0.002, df = 25) for the number of kicks performed during milking to 0.937 (p < 0.001, df = 25) for the percentage of animals moving when approached by ≤ 0.5 m. The number of negative stockperson interactions correlated positively with the number of kicks during milking (rs = 0.421, p < 0.028, df = 25) and the percentage of animals injected with oxytocin (rs = 0.424, p < 0.027), whereas the percentage of negative stockperson interactions correlated positively with the percentage of buffaloes moving when approached at a distance >1 m (rs = 0.415, p < 0.031, df = 25). In a subsample of 14 farms, milk yield was correlated positively with the number of positive interactions (rs = 0.588, p < 0.027, df = 12) and correlated negatively with the number of steps performed by the animals during milking (rs = -0.820, p < 0.001, df = 12). This study showed that the quality of stockpeople interactions may affect buffalo behavior and production.

Volatile Organic Compound and Fatty Acid Profile of Milk from Cows and Buffaloes Fed Mycorrhizal or Nonmycorrhizal Ensiled Forage.

Seed inoculation of forage crops by arbuscular mycorrhizal fungi (AMF) generally results in higher profitability, but also modifies the chemical composition of silage in terms of increased biomass, protein, and dry matter. Raw milk aroma is affected by the type of feed. This work investigated the influence of ensiled forage obtained by seed inoculation with AMF on the volatile fractions and fatty acid composition of milk. Two experiments were carried out: in the first, buffaloes were fed maize silage, and in the second, cows were fed sorghum silage. The volatile fractions of milk were quantified by headspace solid-phase micro-extraction (HS-SPME), combined with gas chromatography-mass spectrometry (GC-MS), and fatty acids by gas chromatography (GC). The ensiled forage obtained with AMF increased saturated fatty acids (SFAs), and decreased monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) in both experiments. The volatile fraction in milk samples obtained from bovines fed mycorrhizal ensiled forage showed an increase of free fatty acids and ketones, responsible for cheesy and fruity odors. Aldehydes, responsible for green and grassy notes, increased only in the milk from buffaloes fed ensiled maize. Our results suggest that inoculation of maize and sorghum seed with AMF, combined with a low rate of fertilizers, leads to ensiled forage that could slightly affect the FA profile and odor quality of milk.

Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding.

Traditional Caciocavallo of Castelfranco is a semi-hard "pasta-filata" cheese produced from raw cows' milk in Campania region. The aim of the present research is mainly focused on the study, by 16S rRNA gene pyrosequencing and viable counts, of the dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo cheese. Moreover, the possible correlation between cheese microbiota and cows' feeding based on silage or hay was also evaluated. In general, except for enterococci, the technological process significantly affected all the microbial groups. According to 16S rRNA, raw cows' milk was dominated by Streptococcus thermophilus, L. lactis and Pseudomonas sp. in hay cheese production, whereas Lactococcus lactis and Acinetobacter sp. dominated silage production. Differences in the taxonomic structure of the milk's microbiota within diet groups were not related to silage and hay cows' feeding. Moreover, S. thermophilus was the unique species that dominate from raw milks to fermented intermediates and cheese in both hay and silage cheese productions. Feeding and ripening time influenced significantly sensory characteristics of the cheeses.