The Experts below are selected from a list of 35130 Experts worldwide ranked by ideXlab platform

Mohamed E. El Zowalaty - One of the best experts on this subject based on the ideXlab platform.

  • Molecular detection of virulence genes in Campylobacter species isolated from Livestock Production Systems in South Africa
    Journal of Integrative Agriculture, 2020
    Co-Authors: Bongekile Ngobese, Oliver T. Zishiri, Mohamed E. El Zowalaty
    Abstract:

    Abstract Campylobacter species are a major cause of foodborne bacterial infections in both developed and developing countries worldwide. Campylobacter jejuni is responsible for the majority of infections. This study was conducted to identify virulence-associated genes in Campylobacter species isolated from Livestock Production Systems in South Africa. A total of 250 fecal samples consisting of cattle (n=50), chickens (n=50), goats (n=50), sheep (n=50) and pigs (n=50) were randomly collected from Livestock in Eastern Cape and KwaZulu-Natal provinces of South Africa between April and October 2018. The samples were analyzed for the presence of virulence genes in Campylobacter species using molecular PCR-based methods. It was found that 77 and 23% of Campylobacter jejuni and Campylobacter coli respectively were isolated from all the Livestock samples. There were positive significant (P

  • Detection and Molecular Identification of Salmonella Virulence Genes in Livestock Production Systems in South Africa
    Pathogens (Basel Switzerland), 2019
    Co-Authors: Thobeka P. Mthembu, Oliver T. Zishiri, Mohamed E. El Zowalaty
    Abstract:

    Livestock are an important source of protein and food for humans, however opportunistic pathogens such as Salmonella spp. turn Livestock into vehicles of foodborne diseases. This study investigated the prevalence of virulence genes in Salmonella spp. isolated from Livestock Production Systems in two provinces of South Africa. During the period from May to August, 2018, a total of 361 faecal (189), oral (100), environmental (soil (36) and water (27)) and feed (9) samples were randomly collected from different animals (cattle, sheep, goats, pigs, ducks and chickens) that were housed in small-scale Livestock Production Systems from Eastern Cape and KwaZulu-Natal Provinces in South Africa. Salmonella spp. were isolated and identified using microbiological and DNA molecular methods. Salmonella spp. were present in 29.0% of the samples of which 30.2% belonged to the Salmonella enterica species as confirmed by the positive amplification of the species specific iroB gene. Virulence genes that were screened from Livestock-associated Salmonella were invA, iroB, spiC, pipD and int1. Statistically significant associations (p < 0.05) were established between the virulence genes, sampling location, animal host as well as the season when samples were collected. Furthermore, statistically significant (p < 0.05) positive correlations were observed between most of the virulence genes investigated. This is one of the recent studies to detect and investigate Livestock-associated Salmonella spp. in South Africa. This study highlights the importance of continuous monitoring and surveillance for pathogenic salmonellae. It also demonstrated the detection and prevalence of virulent Salmonella spp. harbored by Livestock in South Africa. This study demonstrated the potential risks of pathogenic Salmonella enterica to cause foodborne diseases and zoonotic infections from farm-to-fork continuum using the global one-health approach.

Franco Daniel - One of the best experts on this subject based on the ideXlab platform.

  • Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time
    Multidisciplinary Digital Publishing Institute, 2020
    Co-Authors: López-pedrouso María, Rodríguez-vázquez Raquel, Purriños Laura, Oliván Mamen, García-torres Susana, Sentandreu, Miguel Ángel, Lorenzo, José Manuel, Zapata Carlos, Franco Daniel
    Abstract:

    Different bovine breeds and Production Systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different Livestock Production Systems (extensive and intensive) and pre-slaughter handling conditions (mixing and not mixing with unfamiliar individuals at pre-mortem time). Meat samples from each group were also studied at different ageing times (7 and 14 days). Regarding sensory attributes, twelve panelists assessed meat samples and an exhaustive statistical analysis was carried out. The most evident and strongest effect was the breed type, allowing a great differentiation among them using principal components and discriminant analysis. The Livestock Production system was the second most important parameter, significantly affecting odor, flavor, and textural profile (fibrousness). It can be concluded that there were marked differences in the traits of these beef that could be modified by other factors in order to fulfill consumer tastes

  • Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time
    'MDPI AG', 2020
    Co-Authors: López-pedrouso M., Purriños Laura, Oliván Mamen, García-torres Susana, Sentandreu, Miguel Ángel, Zapata Carlos, Rodríguez-vázquez R., Lorenzo, José M., Franco Daniel
    Abstract:

    Different bovine breeds and Production Systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different Livestock Production Systems (extensive and intensive) and pre-slaughter handling conditions (mixing and not mixing with unfamiliar individuals at pre-mortem time). Meat samples from each group were also studied at different ageing times (7 and 14 days). Regarding sensory attributes, twelve panelists assessed meat samples and an exhaustive statistical analysis was carried out. The most evident and strongest effect was the breed type, allowing a great differentiation among them using principal components and discriminant analysis. The Livestock Production system was the second most important parameter, significantly affecting odor, flavor, and textural profile (fibrousness). It can be concluded that there were marked differences in the traits of these beef that could be modified by other factors in order to fulfill consumer tastes.Authors are grateful to RTA 2014-00034-C04-00 (INIA-MINECO) and FEDER funds for the financial support. Special thanks for financial support from the Xunta de Galicia and the European Union (ESF) for supporting Raquel Rodríguez-Vázquez pre-doctoral scholarship. Daniel Franco and José M. Lorenzo are members of the HealthyMeat network, funded by CYTED (Ref. 119RT0568).Peer reviewe

Timothy P. Robinson - One of the best experts on this subject based on the ideXlab platform.

  • Global Livestock Production Systems.
    2011
    Co-Authors: Timothy P. Robinson, Philip K. Thornton, Gianluca Franceschini, Russell L. Kruska, Federica Chiozza, An Maria Omer Notenbaert, Giuliano Cecchi, Mario Herrero, M. Epprecht, Steffen Fritz
    Abstract:

    Informed Livestock sector policy development and priority setting is heavily dependent on a good understanding of Livestock Production Systems. In a collaborative effort between the Food and Agriculture Organization and the International Livestock Research Institute, stock has been taken of where we have come from in agricultural Systems classification and mapping; the current state of the art; and the directions in which research and data collection efforts need to take in the future. The book also addresses issues relating to the intensity and scale of Production, moving from what is done to how it is done. The intensification of Production is an area of particular importance, for it is in the intensive Systems that changes are occurring most rapidly and where most information is needed on the implications that intensification of Production may have for livelihoods, poverty alleviation, animal diseases, public health and environmental outcomes. A series of case studies is provided, linking Livestock Production Systems to rural livelihoods and poverty and examples of the application of Livestock Production system maps are drawn from Livestock Production, now and in the future; Livestock's impact on the global environment; animal and public health; and Livestock and livelihoods. This book provides a formal reference to Version 5 of the global Livestock Production Systems map, and to revised estimates of the numbers of rural poor Livestock keepers, by country and Livestock Production system. These maps and data are freely available for download via FAO's web pages: www.fao.org/AG/againfo/resources/en/glw/home.html. It is hoped that this publication will stimulate further work in this field and encourage the use of Livestock Production Systems information and maps in research and analysis.

  • Erratum to “Geographic distribution and environmental characterization of Livestock Production Systems in Eastern Africa” [Agric. Ecosyst. Environ. 135 (1–2) (2009) 98–110]
    Agriculture Ecosystems & Environment, 2010
    Co-Authors: Giuliano Cecchi, William Wint, Alexandra Shaw, Andrea Marletta, Raffaele C. Mattioli, Timothy P. Robinson
    Abstract:

    Erratum to ‘‘Geographic distribution and environmental characterization of Livestock Production Systems in Eastern Africa’’ [Agric. Ecosyst. Environ. 135 (1–2) (2009) 98–110] Giuliano Cecchi *, William Wint , Alexandra Shaw , Andrea Marletta , Raffaele Mattioli , Timothy Robinson a a Food and Agriculture Organization of the United Nations (FAO), Animal Production and Health Division, Viale delle Terme di Caracalla, 00153 Rome, Italy b Environmental Research Group Oxford (ERGO), Department of Zoology, South Parks Road, Oxford OX1 3PS, United Kingdom A P Consultants, Upper Cottage, Abbotts Ann, Andover, Hants. SP11 7BA, United Kingdom Universita degli Studi di Roma ‘‘La Sapienza’’, Facolta di Ingegneria, Dipartimento di Architettura e Urbanistica, Via Eudossiana, 18, 00184 Rome, Italy

  • Geographic distribution and environmental characterization of Livestock Production Systems in Eastern Africa.
    Agriculture Ecosystems & Environment, 2009
    Co-Authors: Giuliano Cecchi, William Wint, Alexandra Shaw, Andrea Marletta, Raffaele C. Mattioli, Timothy P. Robinson
    Abstract:

    The central role played by Livestock in the livelihoods of rural households in the developing world is seldom fully appreciated by policy makers, development agencies and donors. Knowledge gaps in the geographic distribution and environmental determinants of farming Systems, especially if viewed through the Livestock lens, compound this problem. We have produced a map of pastoral, agro-pastoral and mixed farming Systems across Eastern Africa, by analysing datasets collected in the framework of livelihood analysis. Input data were gathered between 2000 and 2007 by various emergency and development agencies for Djibouti, Eritrea, Kenya, Somalia, Uganda and parts of Ethiopia and Sudan. A quantitative definition of the Production Systems is adopted, based on the ratio of Livestock- to crop-derived income. The resulting livelihood-based map of Livestock Production Systems was compared through correspondence analysis to an alternative Livestock Production Systems map, produced independently from environmental data. Convergence between the two mapping approaches was evident. The geographic distribution of the Livestock Production Systems was also modelled using multivariate analysis of remotely sensed and other geospatial datasets. Models show high statistical accuracy, and were thus used to fill the gaps in the observed distribution of Livestock Production Systems. Finally, selected environmental factors underpinning the Systems (agro-climatology, human and Livestock populations and land cover) were analysed in detail, enabling the Livestock Production Systems to be characterized in terms of them. The regional scope of the map, as well as its direct link with a vast amount of livelihood information, render it a valuable tool for a range of development and research applications, including those related to global change.

Sentandreu, Miguel Ángel - One of the best experts on this subject based on the ideXlab platform.

  • Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time
    Multidisciplinary Digital Publishing Institute, 2020
    Co-Authors: López-pedrouso María, Rodríguez-vázquez Raquel, Purriños Laura, Oliván Mamen, García-torres Susana, Sentandreu, Miguel Ángel, Lorenzo, José Manuel, Zapata Carlos, Franco Daniel
    Abstract:

    Different bovine breeds and Production Systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different Livestock Production Systems (extensive and intensive) and pre-slaughter handling conditions (mixing and not mixing with unfamiliar individuals at pre-mortem time). Meat samples from each group were also studied at different ageing times (7 and 14 days). Regarding sensory attributes, twelve panelists assessed meat samples and an exhaustive statistical analysis was carried out. The most evident and strongest effect was the breed type, allowing a great differentiation among them using principal components and discriminant analysis. The Livestock Production system was the second most important parameter, significantly affecting odor, flavor, and textural profile (fibrousness). It can be concluded that there were marked differences in the traits of these beef that could be modified by other factors in order to fulfill consumer tastes

  • Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time
    MDPI, 2020
    Co-Authors: López Pedrouso, María Dolores, Rodríguez-vázquez Raquel, Oliván Mamen, García-torres Susana, Sentandreu, Miguel Ángel, Purriños Pérez Laura, Lorenzo Rodríguez, José Manuel, Zapata Babío, José Carlos, Franco Ruiz Daniel
    Abstract:

    Different bovine breeds and Production Systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different Livestock Production Systems (extensive and intensive) and pre-slaughter handling conditions (mixing and not mixing with unfamiliar individuals at pre-mortem time). Meat samples from each group were also studied at different ageing times (7 and 14 days). Regarding sensory attributes, twelve panelists assessed meat samples and an exhaustive statistical analysis was carried out. The most evident and strongest effect was the breed type, allowing a great differentiation among them using principal components and discriminant analysis. The Livestock Production system was the second most important parameter, significantly affecting odor, flavor, and textural profile (fibrousness). It can be concluded that there were marked differences in the traits of these beef that could be modified by other factors in order to fulfill consumer tastesAuthors are grateful to RTA 2014-00034-C04-00 (INIA-MINECO) and FEDER funds for the financial support. Special thanks for financial support from the Xunta de Galicia and the European Union (ESF) for supporting Raquel Rodríguez-Vázquez pre-doctoral scholarship. Daniel Franco and José M. Lorenzo are members of the HealthyMeat network, funded by CYTED (Ref. 119RT0568)S

  • Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time
    'MDPI AG', 2020
    Co-Authors: López-pedrouso M., Purriños Laura, Oliván Mamen, García-torres Susana, Sentandreu, Miguel Ángel, Zapata Carlos, Rodríguez-vázquez R., Lorenzo, José M., Franco Daniel
    Abstract:

    Different bovine breeds and Production Systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different Livestock Production Systems (extensive and intensive) and pre-slaughter handling conditions (mixing and not mixing with unfamiliar individuals at pre-mortem time). Meat samples from each group were also studied at different ageing times (7 and 14 days). Regarding sensory attributes, twelve panelists assessed meat samples and an exhaustive statistical analysis was carried out. The most evident and strongest effect was the breed type, allowing a great differentiation among them using principal components and discriminant analysis. The Livestock Production system was the second most important parameter, significantly affecting odor, flavor, and textural profile (fibrousness). It can be concluded that there were marked differences in the traits of these beef that could be modified by other factors in order to fulfill consumer tastes.Authors are grateful to RTA 2014-00034-C04-00 (INIA-MINECO) and FEDER funds for the financial support. Special thanks for financial support from the Xunta de Galicia and the European Union (ESF) for supporting Raquel Rodríguez-Vázquez pre-doctoral scholarship. Daniel Franco and José M. Lorenzo are members of the HealthyMeat network, funded by CYTED (Ref. 119RT0568).Peer reviewe

Oliván Mamen - One of the best experts on this subject based on the ideXlab platform.

  • Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time
    Multidisciplinary Digital Publishing Institute, 2020
    Co-Authors: López-pedrouso María, Rodríguez-vázquez Raquel, Purriños Laura, Oliván Mamen, García-torres Susana, Sentandreu, Miguel Ángel, Lorenzo, José Manuel, Zapata Carlos, Franco Daniel
    Abstract:

    Different bovine breeds and Production Systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different Livestock Production Systems (extensive and intensive) and pre-slaughter handling conditions (mixing and not mixing with unfamiliar individuals at pre-mortem time). Meat samples from each group were also studied at different ageing times (7 and 14 days). Regarding sensory attributes, twelve panelists assessed meat samples and an exhaustive statistical analysis was carried out. The most evident and strongest effect was the breed type, allowing a great differentiation among them using principal components and discriminant analysis. The Livestock Production system was the second most important parameter, significantly affecting odor, flavor, and textural profile (fibrousness). It can be concluded that there were marked differences in the traits of these beef that could be modified by other factors in order to fulfill consumer tastes

  • Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time
    MDPI, 2020
    Co-Authors: López Pedrouso, María Dolores, Rodríguez-vázquez Raquel, Oliván Mamen, García-torres Susana, Sentandreu, Miguel Ángel, Purriños Pérez Laura, Lorenzo Rodríguez, José Manuel, Zapata Babío, José Carlos, Franco Ruiz Daniel
    Abstract:

    Different bovine breeds and Production Systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different Livestock Production Systems (extensive and intensive) and pre-slaughter handling conditions (mixing and not mixing with unfamiliar individuals at pre-mortem time). Meat samples from each group were also studied at different ageing times (7 and 14 days). Regarding sensory attributes, twelve panelists assessed meat samples and an exhaustive statistical analysis was carried out. The most evident and strongest effect was the breed type, allowing a great differentiation among them using principal components and discriminant analysis. The Livestock Production system was the second most important parameter, significantly affecting odor, flavor, and textural profile (fibrousness). It can be concluded that there were marked differences in the traits of these beef that could be modified by other factors in order to fulfill consumer tastesAuthors are grateful to RTA 2014-00034-C04-00 (INIA-MINECO) and FEDER funds for the financial support. Special thanks for financial support from the Xunta de Galicia and the European Union (ESF) for supporting Raquel Rodríguez-Vázquez pre-doctoral scholarship. Daniel Franco and José M. Lorenzo are members of the HealthyMeat network, funded by CYTED (Ref. 119RT0568)S

  • Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time
    'MDPI AG', 2020
    Co-Authors: López-pedrouso M., Purriños Laura, Oliván Mamen, García-torres Susana, Sentandreu, Miguel Ángel, Zapata Carlos, Rodríguez-vázquez R., Lorenzo, José M., Franco Daniel
    Abstract:

    Different bovine breeds and Production Systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different Livestock Production Systems (extensive and intensive) and pre-slaughter handling conditions (mixing and not mixing with unfamiliar individuals at pre-mortem time). Meat samples from each group were also studied at different ageing times (7 and 14 days). Regarding sensory attributes, twelve panelists assessed meat samples and an exhaustive statistical analysis was carried out. The most evident and strongest effect was the breed type, allowing a great differentiation among them using principal components and discriminant analysis. The Livestock Production system was the second most important parameter, significantly affecting odor, flavor, and textural profile (fibrousness). It can be concluded that there were marked differences in the traits of these beef that could be modified by other factors in order to fulfill consumer tastes.Authors are grateful to RTA 2014-00034-C04-00 (INIA-MINECO) and FEDER funds for the financial support. Special thanks for financial support from the Xunta de Galicia and the European Union (ESF) for supporting Raquel Rodríguez-Vázquez pre-doctoral scholarship. Daniel Franco and José M. Lorenzo are members of the HealthyMeat network, funded by CYTED (Ref. 119RT0568).Peer reviewe