Organic Animal Production Systems and Quality of Products From Ruminants
Year: 2010
Type: dissertation
Abstract: This research activity aimed at investigating cow and goat milk and cheese quality, organic beef quality in mountain areas. Experimental trials were set-up to evaluate the chemical, technological, and nutritional characteristics of products obtained in organic and conventional farms located in the Veneto region. From the first study on the quality of milk from organic and conventional farms in mountain areas the milk was found to be substantially similar for chemical composition and technological properties despite two production systems were used. The fatty acid profile, instead was viewed favorably from a nutritional point of view for milk obtained form organic farming. Based on the trial carried out on cheese made from organic and conventional milk the differences in fatty acid profiles were confirmed, once again in favor of organic cheeses. It is possible to use some of the fatty acid profile parameters (saturated, mono-unsaturated, poly-unsaturated fatty acids, and ratio for some fatty acids of nutritional interest), to distinguish cheese based on the production system used and period of production. Special interest is paid for poly-unsaturated fatty acids, n3 and CLA fatty acids, which are found in cheeses produced in summer from organic milk. Organic cheese is more yellow and brighter in colour than conventional cheese because it is richer in a-tocopherols. From the sensory analysis no distinctive characteristics resulted for organic cheeses, so it is not possible to distinguish them from conventional ones through taste trials. In the third study, the investigation carried out on organic dairy goat farms in the Veneto region has shown great variability in feed management in farms. Regarding the fatty acid profile for goat milk, the study has revealed better results when grazing was possible; particularly high concentrations of CLA were found in farms where grazing was allowed in the summertime. In the fourth study, organic calf farming results in leaner animals, with lower cholesterol content, compared to conventionally farmed calves. The quantity of haeminic iron in organic meat almost doubles that found in conventional meat, which causes organic meat to be darker. This aspect is viewed negatively form a commercial point of view: darker meat is not appreciated by consumers who expect it to be slightly pink in colour (“white meat”). Overall, with this thesis it was possible to affirm that organic-farming mountain livestock could be exemplified as the method to use for increase the value of productions and sustainable farming.
Author: Silvia Miotello
Language: English
Topic: Organic Food and Agriculture
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W163912238