In this work the biometrical, physical and chemical characteristics of Amiata donkey hoof were studied. The Amiata donkey is a local endangered breed and derives from the homonym mountain in Tuscany. This donkey, which was once used as pack animal in farms and in mines, is now involved in trekking, onotherapy and milk production. The mean hoof biometrics and its standard deviation were calculated. The physical and chemical characteristics were also estimated, through ANOVA, considering the hoof region as fixed effect: wall, white line and sole for hardness, wall and sole for chemical characteristics. The small size and healthy hoof, was basically cylindrical (crown cir./Foot plantar circ. ratio=0.9) and it showed higher hardness in wall (H=126.5± 3.3), followed by sole (H=105.2±3.3), and white line (H=74.0±3.3). The wall has shown the lower moisture content (%=11.7±3.2) and the higher content in Al, Mn, Li, Ni, Pb, Se. The positive correlation between Al, Li, Pb and Hardness has shown the hoof high resistence to toxic elements. Very interesting has seemed the negative correlation between K vs Li and Pb, to indicate the tendency of K to remove potentially harmful elements.

The objective of this study was to evaluate the morphology and biometrics of female Amiata donkeys reared in four different areas of southern Tuscany, Italy, to determine the differentiation degree of animals. Four southern Tuscan areas were investigated: two mountainous zones (East and West Amiata) and two flatter areas (Coastal area and Siena surrounding). Morphology and biometrics of adult female Amiata donkeys were collected to determine the homogeneity of the population. Primitive coat markings typical of the breed (shoulder and leg stripes) were found in Amiata donkey. Jennets from Siena surrounding were more dolichomorphic, while West Amiata individuals were smaller. The Principal Component Analysis and the Discriminant Analysis separated the Siena surrounding jennets from the other populations. This result was confirmed through the heatmap representation. The biometrics found in this research confirm that Amiata donkey is a small-medium sized breed suitable for different purposes.

In this work were studied morphological characteristics and biometric parameters of the Amiata donkey. The Amiata donkey is a local endangered breed and derives from the homonym mountain in Tuscany. This donkey, which was used, over the past, like pack animal in farms and in mines, is now involved in milk production, onotherapy and trekking. The averages and the standard deviations of the biometric parameters and the frequency of the morphological characters of foals, adult females and stallions were calculated. The measures of the adult females were estimated by ANOVA considering three different classes of age: 3-4, 5-6, over6yearsold. 3-4, 5-6, over 6 years old.. The average sizes were: height at withers of 129.8±4.7and125.8±5.6cm,thoraxcircumferenceof145.6±7.8and145.0±7.8cm, 129.8±4.7 and125.8±5.6cm,thoraxcircumferenceof145.6±7.8and145.0±7.8cm, and 125.8±5.6cm,thoraxcircumferenceof145.6±7.8and145.0±7.8cm, 125.8±5.6 cm,thoraxcircumferenceof145.6±7.8and145.0±7.8cm, , thorax circumference of 145.6±7.8and145.0±7.8cm, 145.6±7.8and145.0±7.8cm, and 145.0±7.8cm, 145.0±7.8 cm,, front shank circumference of 18.3±0.8and16.9±1.5cm,forstallionsandadultfemalesrespectively.All 18.3±0.8 and16.9±1.5cm,forstallionsandadultfemalesrespectively.All and 16.9±1.5cm,forstallionsandadultfemalesrespectively.All 16.9±1.5 cm,forstallionsandadultfemalesrespectively.All , for stallions and adult females respectively. All the observed donkeys presented dark grey coat with the shoulder stripe. The zoometric indices of the adult females did not differ between the classes and showed that the somatic adult proportions had al- ready reached in 3-4 years old donkeys. This breed showed the features of the ancestors: the shoulder stripe of the Equus asinus africanus and the legs stripes of the Equus asinus somaliensis

Maremmana is a local Italian breed reared in southern Tuscany and northern Latium. Twenty-two young bulls were reared in pasture system with concentrate supply (PSCS), whereas 20 young bulls were reared in feedlot intensive system (IS) in order test differences between meat typologies. The bulls were slaughtered at 18 months old. The performances at slaughtering were similar between finishing systems. IS bull meat has shown higher cooking loss than PSCS bull meat (p < 0.001), higher moisture content (p < 0.01), and fat (p < 0.001), and lower crude protein (p < 0.001). The SFA, MUFA and PUFA percentage were similar between meat typologies; whereas if considered in mg per 100 gr of muscle MUFA and SFA content was higher in PSCS meat (p < 0.05). Among the Healthy Indices, C18:2/C18:3 was higher in IS System (14.08 vs. 9.77; p < 0.001); the results of the PCA (Principal Component Analysis) of fatty acids composition showed that PSCS meat was characterized by MUFA and SFA, while IS meat was identified by C18:2/C18:3, and ω6/ ω3.

IntroductionFoot quality is essential to the horse’s movement. The barefoot approach favours the animal’s welfare. Environment and selection determine hoof characteristics.Material and MethodsHoof characteristics of eight Anglo-Arabian (AA) and nine Haflinger (HA) horses were studied. After a preliminary visual analysis of feet, nail samples were collected after trimming for physico-chemical analysis. The parameters were submitted to analysis of variance. A principal component analysis and a Pearson correlation were used to compare mineral contents.ResultsThe hooves of both breeds were healthy and solid. The hooves of HA horses were longer than those of AA horses (14.90 ±0.30 cm vs 13.10 ±0.60 cm), while the AA hoof was harder than the HA hoof both in the wall (74.55 ±2.95 H vs 60.18 ±2.67 H) and sole (67.00 ±5.87 H vs 43.0 ±4.76 H). In comparison with the sole, the AA hoof wall also had a lower moisture percentage (12.56 ±0.67% vs 20.64 ±0.76%), while crude protein and ash contents were similar in both regions. The AA hoof showed a higher Se content, while the HA hoof had a higher level of macroelements. The negative correlations of K with Cu, Fe, Ni, Pb, and Zn in the AA hoof may indicate osmoregulation activity.ConclusionThe hoof morphology of AA and HA horses met the literature parameters for mesomorphic horses. Both breeds had healthy and well-conformed hooves, useful for sport and recreation activities.

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BackgroundThe aim of this work was the comparison between the carcass and the meat ewes of the regional Traditional market and the Islamic religious (Halal) market.MethodsThirty and 20 at the end of career traditional market and Halal market ewes were slaughtered following the EC (European Council, 2009) animal welfare guidelines. Live weight of ewes was taken and dressing percentage of carcasses was calculated. On every carcass zoometric measurement and the evaluation trough the EU grid rules were performed. On the Musculus longissimus thoracis of 12 Traditional market carcasses and 11 Halal market carcasses the physical-chemical and nutritional analysis were performed. Consumer tests for liking meat ewe were performed in order to find consumer’s preference level for Traditional and Halal markets ewe meat. Considering as fixed factor the ewe meat market (Traditional and Halal), results were submitted to oneway Analysis of Variance (ANOVA) and to Principal Component Analysis (PCA).ResultsThe Halal market ewes have shown lower dressing percentages (42.91 ± 0.82 vs 46.42 ± 0.69) and lower conformation score (4.5 ± 0.5 vs 7.8 ± 0.4). The Halal market meat showed higher cooking loss in oven (37.83 ± 1.20 vs 32.03 ± 1.15 %), lesser Chroma value (18.63 ± 0.70 vs 21.84 ± 0.67), and lesser Hue angle value (0.26 ± 0.02 vs 0.34 ± 0.02). This product had also lower fat percentage (4.2 ± 0.4 vs 7.09 ± 0.4). The traditional market meat had higher percentage in monounsatured fatty acids (MUFA) (43.84 ± 1.05 vs 38.22 ± 1.10), while the Halal market meat had higher percentage in ω3 poliunsatured fatty acids (PUFA) (5.04 ± 0.42 vs 3.60 ± 0.40). The consumer test showed as the ewe meat was appreciate by the consumers.ConclusionsBoth meat typologies have shown good nutritional characteristics. The traditional market meat had higher MUFA composition, and a better MUFA/satured fatty acids (SFA) ratio, while the Halal market meat had higher PUFA composition. These results were also supported by the PCA. The consumers preferred the traditional market meat.