Caratteristiche di allevamento e qualità del latte ovino nella zona costiera della toscana nord-occidentale

Introduction: Ovine breeding is widespread in Tuscany. Although the ovine population is quite low in the province of Livorno compared to the whole region, this area is well suited to agriculture and to ovine rearing. In fact, there are hilly areas, which can be easily grazed by sheep rather than other ruminants, such as cows. In addition, there has been an increased interest by consumers in dairy products from small ruminants because of their nutraceutical components. Aim: To evaluate the farm characteristics and the quality of ovine milk in the area in order to enhance productivity and improve farm management. Materials and methods: All eleven farms in the Livorno district were surveyed through specific interviews, in order to evaluate their management. In addition, 396 samples of milk, collected over three years (2009-2011) were analysed in order to determine the chemical, physical and hygienic characteristics. The variability of milk characteristics according the season, the year, the breed, the height of the farm above sea level and the participation in selection programs were also evaluated. Results and discussion: All the farms investigated were family businesses, and reared mainly Massese and Sarda in a semi extensive way; only one farm reared the native Garfagnina ewe. More than half farms were part a genetic selection program and had a milking machine. The average area of the farms was 144 ha, but size varied: there were several small farms (7-15 ha) and only one large farm (1200 ha). Nearly half (45.5%) of the farms were located at 450 m above sea level, whereas the others were on the plains. The milk was made up of 6.37% fat and 5.42% protein, and its quality is in agreement with the results of other authors. In the summer, the fat content was found to be higher probably due to a lower milk yield. The Garfagnina sheep showed higher dry matter and fat and lower CCS and total bacterial counts compared to the other breeds. The farms that were part of a selection program showed lower bacterial counts. Conclusion: Milk from Livorno district is good quality. A further improvement would be possible increasing the number of the farms in the selection programs.