The "Hysterical Psychosis" Dilemma: A Narrative Review.

Background: Hysteria in its most severe expression may reach psychotic manifestations. Such symptomatology has been occasionally described by various authors starting from the 19th century and defined as "hysterical psychosis" (HP) by Hollender and Hirsch in 1964. Currently, diagnostic psychiatric manuals such as DSM and ICD do not include the diagnosis of HP, although this term is commonly used in clinical practice.

The use of small diameter nozzles in temperature-controlled hemp oil extraction allows high oil yields and good quality residual hemp cake feed.

The use of two nozzle diameters (6 and 8 mm) in a cold (50°C) hemp seed oil extraction process was evaluated in terms of extraction efficiency, and chemical composition and fermentation characteristics of the residual cake. Seeds of the varieties Futura 75 and Uso 31 were pressed using a mechanical press with a cooling device. Five pressings were carried out for each variety and nozzle size, the functional parameters of the extraction processes were recorded, and sample of the residual cakes ( = 20) were analyzed.

Use of reclaimed urban wastewater for the production of hydroponic barley forage: water characteristics, feed quality and effects on health status and production of lactating cows.

The safety of reclaimed urban wastewater (RUW) for the production of hydroponic barley forage (HBF) was evaluated in terms of effluent and forage characteristics, as well as the health and performance of lactating cows. The study was conducted on a dairy farm equipped with two hydroponic chambers producing approximately 620 kg/d of HBF as fed. For experimental purposes, HBF was produced using RUW collected from an aqueduct plant processing urban wastewater in a membrane bioreactor treatment chain.

Use of Cyanobacterium Spirulina () in Buffalo Feeding: Effect on Mozzarella Cheese Quality.

The high demand for PDO buffalo mozzarella cheese is leading to the use of new strategies for feeding supplementation. Spirulina is acknowledged as a valuable source of protein with antioxidant and immune-modulatory effects in humans and animals. This investigation aimed to examine the effect of Spirulina integration in buffalo diets on mozzarella cheese quality, sensory profile, consumer acceptability, and willingness to pay (WTP).

Evaluation of starch digestibility and chemical composition in pasta former foods.

Former food products include various leftovers from the food industry which, although they have lost values for human consumption, could be safely used for livestock, thus limiting environmental impact of food waste, and reducing feeding costs. The aim of this study was to investigate the nutritional characteristics of different types of former foods from pasta industry. Four types of dry pasta refusal (wholemeal, semolina, purple, and tricolor) and whole barley grain (control) were analyzed for chemical composition and starch digestibility; the energy content was also estimated.

Enhancement of fruit byproducts through bioconversion by Hermetia illucens (Diptera: Stratiomyidae).

Bioconversion is a biological process by which organic materials are converted into products with higher biological and commercial value. During its larval stage the black soldier fly Hermetia illucens is extremely voracious and can feed on a wide variety of organic materials. To study the impact of different fruit byproducts on the insect's growth, final larval biomass, substrate reduction, bioconversion parameters, and larval nutritional composition, 10 000 black soldier fly larvae (BSFL) were reared on 7.

Chickpea Can Be a Valuable Local Produced Protein Feed for Organically Reared, Native Bulls.

We assessed the effects of inclusion of chickpea from 24 to 21%, as feed basis, in diets for organically reared bulls. Sixteen young bulls (270 ± 6.4 days of age; 246 ± 0.

Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese.

This study aims to assess the compositional traits and sensory characteristics of a traditional pecorino cheese associated with management and feeding system seasonality. The study was carried out on two mountain dairy farms using an outdoor, pasture-based system from April to October (OutS), and an indoor system (InS) during the rest of the year. Outdoor-produced milk had higher fat content and a tendency for protein and somatic cell count to be higher.

Effects of Feeding and Maturation System on Qualitative Characteristics of Buffalo Meat ().

We aimed to evaluate the effects of post dry ageing (PDA) period on meat colour and rheological characteristics in 16 buffalo bulls fed two different diets: with (FRS) or without (CTL) rye grass. Animals were randomly divided into two feeding groups and slaughtered at 540 ± 4.7 and 533 ± 7.

Effects of Chickpea in Substitution of Soybean Meal on Milk Production, Blood Profile and Reproductive Response of Primiparous Buffaloes in Early Lactation.

This study aimed to evaluate the effects of the use of chickpea meal in substitution of soybean meal on plasma metabolites, reproductive response, milk yield and composition and milk coagulation traits of primiparous buffaloes in early lactation. Eighteen primiparous buffaloes were blocked by age, body weight and days in milk and equally allotted to two experimental groups from 10 to 100 days of lactation. The experimental diets consisted of the same forage integrated with two different isonitrogenous and isoenergetic concentrates containing either 210 g/kg of soybean meal or 371 g/kg chickpea.

Effects of Inclusion of Fresh Forage in the Diet for Lactating Buffaloes on Volatile Organic Compounds of Milk and Mozzarella Cheese.

This paper aimed to assess the effects of feeding fresh forage on volatile organic compounds (VOCs) of buffalo milk and mozzarella cheese. Sixteen lactating buffaloes were equally allotted into two groups fed diets containing (experimental (Exp) group) or not (control (Ctl) group) 20 kg/d of fresh sorghum. Milk from the groups was separately collected and transformed in the traditional 'Mozzarella di Bufala Campana' Protected Denomination of Origin (PDO).

Chemical Characterisation and in Vitro Gas Production Kinetics of Eight Faba Bean Varieties.

Faba bean is an important vegetable protein source for ruminant diets. This research aimed to compare the nutritional characteristics of four commercial and four local cultivars in order to better characterise the local ones and promote their use in animal nutrition. The seeds' weight and the chemical composition, including starch and the energy, was evaluated.

High Fiber Cakes from Mediterranean Multipurpose Oilseeds as Protein Sources for Ruminants.

Fifteen oilseed cakes from sunflower, pomegranate, cardoon, tobacco and hemp were characterized with regard to chemical composition, Cornell Net Carbohydrate and Protein System (CNCPS) fractionation, in vitro digestibility of dry matter, neutral detergent fiber, and crude protein. All the cakes presented low moisture, rather variable ether extract contents and medium to high levels of crude protein and neutral detergent fiber. The cakes significantly differed in terms of CNCPS partitioning and in vitro digestibility.

Volatile Organic Compound and Fatty Acid Profile of Milk from Cows and Buffaloes Fed Mycorrhizal or Nonmycorrhizal Ensiled Forage.

Seed inoculation of forage crops by arbuscular mycorrhizal fungi (AMF) generally results in higher profitability, but also modifies the chemical composition of silage in terms of increased biomass, protein, and dry matter. Raw milk aroma is affected by the type of feed. This work investigated the influence of ensiled forage obtained by seed inoculation with AMF on the volatile fractions and fatty acid composition of milk.

Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding.

Traditional Caciocavallo of Castelfranco is a semi-hard "pasta-filata" cheese produced from raw cows' milk in Campania region. The aim of the present research is mainly focused on the study, by 16S rRNA gene pyrosequencing and viable counts, of the dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo cheese. Moreover, the possible correlation between cheese microbiota and cows' feeding based on silage or hay was also evaluated.