Project
NUTRIFOROIL, aims to create a form of stable integration between two chains socially and economically important as that of olive oil and milk and sheep’s milk cheeses, exploiting the synergies that can be realized by using a by-product of the first chain (the olive residues ) as a food for use by dairy sheep to improve the nutritional quality of products.
Recent studies have shown that a certain degree of water deficit during the prolonged period of fruit development increases the concentration of phenolic in the mesocarp. Therefore, the availability of water in the soil may result in oils and residue concentrations phenolic distinct. Recent developments in extraction technology also have allowed for a particular type of residue called “pate” made up of the olive pulp and moisture, without traces of peanut and a high content of polyphenols. Recent studies have shown that the polyphenols contained in olive residues may exert a protective effect against oxidation of animal products and improve the lipid profile. However, many aspects remain to be clarified in relation to the metabolism of polyphenols in the animal organism.
NUTRIFOROIL wants to make the system a series of basic research and application type which, taken together, make it possible to find a form of stable integration between two chains socially and economically important as that of olive oil and milk and sheep’s milk cheeses, exploiting the synergies that can be realized by using a by-product of the first chain as food for use by dairy sheep, allowing you to set the conditions for a concrete development of these two sectors synergistically. For the first time, in fact, will be integrated very diversified skills (farming, animal husbandry, technological, analytical, microbiological) that will develop a series of integrated study, aimed at an objective of common interest, useful for the development of two of the sectors most representative and great economic importance for agriculture Tuscan.
