www.corfilac.it

Area 3 - Department 1


Laboratory for Cattle Feed Analysis


The laboratory for cattle feed analysis was created in order to provide information on Sicilian and southern feeds and forage since such information was not available. The only information obtainable was on forage that grew in climate areas completely different from the Mediterranean area.

After a long training period performed at Cornell University, CoRFiLaC set up a lab to analyse all the feeds used in Sicilian farms in order to determine not only the analytic components but also those characteristics influencing the cattle’s digestive functions, with the scope of being able to estimate the productive response of the animals.

Therefore, not only crude fiber but also fibrous fractions (NDF, ADF, ADL); not only crude protein but also nitrogenous fractions (A, B1, B2, B3, NPN, NDIN, ADIN); the same for the other nutritional components as non-structural carbohydrates, fats, minerals, and also tests to evaluate digestibility and contaminants such as aflatoxins.

The “thinking ahead” in this area continues to be the study of the natural pastures and the behaviour of the grazing animals while simulating the grazing.

In extensive systems, the feed for cows whose milk is used for traditional cheeses is based on spontaneous flora.

CoRFiLaC has demonstrated in a scientific way not just the pasture’s nutritional importance, but also its big influence on milk and dairy products quality in terms of aromatic and healthy components such as antioxidant agents and CLA (Conjugated Linoleic Acid).

Therefore, pasture is an expression of natural feeding and a carrier of flavours strictly linking the products to the land; and this is a crucial condition to defend, in order to safeguard and value historical cheese products. CoRFiLaC intends to provide the definition of “crue” areas for the different typical historical cheeses, in particular Pecorino Siciliano cheese