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Preliminary Investigation of Mixed Orchard Hays on the Meat Quality, Fatty Acid Profile, and Gastrointestinal Microbiota in Goat Kids. Animals (Basel) 2022; 12:ani12060780. [PMID: 35327177 PMCID: PMC8944599 DOI: 10.3390/ani12060780] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 03/15/2022] [Accepted: 03/16/2022] [Indexed: 02/07/2023] Open
Abstract
This preliminary investigation was designed to study the effects of different mixed orchard hays on meat quality, fatty acids, amino acids, rumen intestinal microflora, and the relationship between rumen bacteria and fatty acids in the longissimus dorsi muscle of Saanen dairy goats. In this preliminary investigation, goats were separately fed crop straws (corn and wheat straws) and alfalfa (Medicago sativa L.) (CK group), alfalfa + oats (Avena sativa L.) (group I), alfalfa + perennial ryegrass (Lolium perenne L.) (group II), and hairy vetch (Vicia villosa Roth.) + perennial ryegrass (group III). There were differences in shear force and cooking loss between treatments. The contents of saturated fatty acids (SFAs) C14:0, C16:0, and C18:0 in the CK group were significantly higher than those in other three groups (p < 0.001). The 16S rDNA sequencing results showed that the relative abundance of Proteobacteria in group II were higher than those in other three groups (p < 0.05). Association analysis showed that Prevotella_1 was negatively correlated with C18:0 and significantly positively correlated with C16:1, while Clostridium and Romboutsia showed a positive correlation with monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Therefore, feeding mixed hays can increase beneficial fatty acids and the percentages of associated bacteria in rumen and intestines.
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Marine algae meal (Schizochytrium sp.) and vitamin E in lamb nutrition: intake, digestibility, nitrogen balance, ingestive behavior, ruminal parameters, performance, and carcass characteristics. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.104877] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Fusaro I, Cavallini D, Giammarco M, Manetta AC, Martuscelli M, Mammi LME, Lanzoni L, Formigoni A, Vignola G. Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils. Front Vet Sci 2021; 8:662079. [PMID: 34169107 PMCID: PMC8217468 DOI: 10.3389/fvets.2021.662079] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Accepted: 04/22/2021] [Indexed: 11/13/2022] Open
Abstract
The aim of this study was to evaluate the effects of basal dietary supplementation with linseed and linseed plus vitamin E in Marchigiana young bulls on the instrumental color, oxidative stability, and fatty acid composition of beef steaks with and without treatment with a blend of essential oils (oregano and rosemary) after storage times of 0, 3, 6, and 9 days. The fatty acid composition was evaluated in meat after 0 and 9 days of storage. No variation in the fatty acid composition of each type of meat was observed after storage. The use of dietary linseed and vitamin E, compared with linseed alone, significantly improved the oxidative stability, lightness (L*), and redness (a*) of the meat. A higher degree of oxidation was observed in meat samples from animals in the group fed linseed (L) followed by the control group (C) and the group fed linseed and vitamin E (LE). Moreover, the essential oils treatment (O) exerts a significant effect on beef oxidative stability of the group LE more than groups C and L during storage. The fatty acid composition of the meat was also affected by the diet: levels of healthful fatty acids (PUFA, n-3 PUFA, and CLA) were higher in meat from the groups that received linseed than the control group. Our results suggest that dietary vitamin E and treatment with essential oils are effective approaches to preserving the stability of beef cattle receiving a diet enriched in unsaturated fatty acids for up to 9 days of storage.
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Affiliation(s)
- Isa Fusaro
- Faculty of Veterinary Medicine, University of Teramo, Teramo, Italy
| | | | | | | | - Maria Martuscelli
- Faculty of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Teramo, Italy
| | | | - Lydia Lanzoni
- Faculty of Veterinary Medicine, University of Teramo, Teramo, Italy
| | - Andrea Formigoni
- Department of Veterinary Medical Sciences, Alma Mater Studiorum University of Bologna, Bologna, Italy
| | - Giorgio Vignola
- Faculty of Veterinary Medicine, University of Teramo, Teramo, Italy
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Natalello A, Luciano G, Morbidini L, Valenti B, Pauselli M, Frutos P, Biondi L, Rufino-Moya PJ, Lanza M, Priolo A. Effect of Feeding Pomegranate Byproduct on Fatty Acid Composition of Ruminal Digesta, Liver, and Muscle in Lambs. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4472-4482. [PMID: 30929432 DOI: 10.1021/acs.jafc.9b00307] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
This work investigated the effects of feeding whole pomegranate byproduct (WPB) to lambs on ruminal, liver, and intramuscular fatty acids (FA). Seventeen lambs, divided into two groups, were fed for 36 days with a cereal-based concentrate diet (CON) or with a concentrate diet containing 200 g/kg DM of WPB to partially replace barley and corn (WPB). The dietary treatment did not affect the final body and carcass weight, the dry matter intake, or the average daily gain. However, total polyunsaturated FA (PUFA), linolenic, rumenic (RA), and vaccenic (VA) acid were increased in liver (+15%, +32%, +344%, and +118%, respectively) and muscle (+46%, +38%, +169%, and +89%, respectively) of WPB lambs ( P < 0.05). Punicic acid and three isomers of conjugated linolenic acid were detected exclusively in the rumen and tissues of WPB-lambs. The C18:1 t10/ t11 ra tio in rumen digesta or in tissues was reduced by feeding WPB (-791%, -690%, and -456%, respectively, in rumen, liver and muscle; P < 0.001), suggesting that the WPB prevented the t10-shift rumen biohydrogenation pathway. In conclusion, the inclusion of WPB into a concentrate-based diet can be a strategy to improve the FA composition of meat, without effects on the animal performances.
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Affiliation(s)
- Antonio Natalello
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A) , University of Catania , Via Valdisavoia 5 , 95123 Catania , Italy
| | - Giuseppe Luciano
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A) , University of Catania , Via Valdisavoia 5 , 95123 Catania , Italy
| | - Luciano Morbidini
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3) , University of Perugia , Borgo XX Giugno 74 , 06123 Perugia , Italy
| | - Bernardo Valenti
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3) , University of Perugia , Borgo XX Giugno 74 , 06123 Perugia , Italy
| | - Mariano Pauselli
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3) , University of Perugia , Borgo XX Giugno 74 , 06123 Perugia , Italy
| | - Pilar Frutos
- Instituto de Ganadería de Montaña, CSIC-Universidad de León , Finca Marzanas s/n , 24346 Grulleros, León , Spain
| | - Luisa Biondi
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A) , University of Catania , Via Valdisavoia 5 , 95123 Catania , Italy
| | - Pablo J Rufino-Moya
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA) , Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza) , Avda. Montan ̃ana 930 , 50059 Zaragoza , Spain
| | - Massimiliano Lanza
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A) , University of Catania , Via Valdisavoia 5 , 95123 Catania , Italy
| | - Alessandro Priolo
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A) , University of Catania , Via Valdisavoia 5 , 95123 Catania , Italy
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Bellés M, del Mar Campo M, Roncalés P, Beltrán JA. Supranutritional doses of vitamin E to improve lamb meat quality. Meat Sci 2019; 149:14-23. [DOI: 10.1016/j.meatsci.2018.11.002] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2018] [Revised: 11/04/2018] [Accepted: 11/04/2018] [Indexed: 11/27/2022]
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6
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Alfalfa but not milk in lamb's diet improves meat fatty acid profile and α-tocopherol content. Food Res Int 2018; 107:708-716. [DOI: 10.1016/j.foodres.2018.03.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2017] [Revised: 02/27/2018] [Accepted: 03/04/2018] [Indexed: 01/26/2023]
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Bellés M, Leal L, Díaz V, Alonso V, Roncalés P, Beltrán J. Effect of dietary vitamin E on physicochemical and fatty acid stability of fresh and thawed lamb. Food Chem 2018; 239:1-8. [DOI: 10.1016/j.foodchem.2017.06.076] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2017] [Revised: 05/11/2017] [Accepted: 06/12/2017] [Indexed: 10/19/2022]
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Wei C, Lin S, Wu J, Zhao G, Zhang T, Zheng W. Supplementing Vitamin E to the Ration of Beef Cattle Increased the Utilization Efficiency of Dietary Nitrogen. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 29:372-7. [PMID: 26950868 PMCID: PMC4811788 DOI: 10.5713/ajas.15.0322] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 04/10/2015] [Revised: 05/11/2015] [Accepted: 07/04/2015] [Indexed: 11/27/2022]
Abstract
The objectives of the trial were to investigate the effects of supplementing vitamin E (VE) on nutrient digestion, nitrogen (N) retention and plasma parameters of beef cattle in feedlot. Four growing Simmental bulls, fed with a total mixed ration composed of corn silage and concentrate mixture as basal ration, were used as the experimental animals. Four levels of VE product, i.e. 0, 150, 300, 600 mg/head/d (equivalent to 0, 75, 150, 300 IU VE/head/d), were supplemented to the basal ration (VE content 38 IU/kg dry matter) in a 4×4 Latin square design as experimental treatments I, II, III and IV, respectively. Each experimental period lasted 15 days, of which the first 12 days were for pretreatment and the last 3 days for sampling. The results showed that supplementing VE did not affect the nutrient digestibility (p>0.05) whereas decreased the urinary N excretion (p<0.01), increased the N retention (p<0.05) and tended to increase the microbial N supply estimated based on the total urinary purine derivatives (p = 0.057). Supplementing VE increased the plasma concentrations of VE, glucose and triglycerol (TG) (p<0.05) and tended to increase the plasma concentration of total protein (p = 0.096) whereas did not affect the plasma antioxidant indices and other parameters (p>0.05). It was concluded that supplementing VE up to 300 IU/head/d did not affect the nutrient digestibility whereas supplementing VE at 150 or 300 IU/head/d increased the N retention and the plasma concentrations of VE and TG (p<0.05) of beef cattle.
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Affiliation(s)
- Chen Wei
- DSM China Animal Nutrition Centre, Bazhou, Hebei 065700, China
| | - Shixin Lin
- DSM China Animal Nutrition Centre, Bazhou, Hebei 065700, China
| | - Jinlong Wu
- DSM China Animal Nutrition Centre, Bazhou, Hebei 065700, China
| | - Guangyong Zhao
- DSM China Animal Nutrition Centre, Bazhou, Hebei 065700, China
| | - Tingting Zhang
- DSM China Animal Nutrition Centre, Bazhou, Hebei 065700, China
| | - Wensi Zheng
- DSM China Animal Nutrition Centre, Bazhou, Hebei 065700, China
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Moreno GM, Borba H, Araújo GG, Sañudo C, Sobrinho AGS, Buzanskas ME, Júnior DML, de Almeida VV, Neto OB. Meat Quality of Lambs Fed Different Saltbush Hay (Atriplex Nummularia) Levels. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2015.3302] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Guo Q, Ha Y, Li Q, Jin J, Deng Z, Li Y, Zhang S. Impact of additives on thermally-induced trans isomers in 9c,12c linoleic acid triacylglycerol. Food Chem 2015; 174:299-305. [DOI: 10.1016/j.foodchem.2014.11.063] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2014] [Revised: 10/17/2014] [Accepted: 11/10/2014] [Indexed: 01/22/2023]
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Gallardo B, Manca M, Mantecón A, Nudda A, Manso T. Effects of linseed oil and natural or synthetic vitamin E supplementation in lactating ewes' diets on meat fatty acid profile and lipid oxidation from their milk fed lambs. Meat Sci 2015; 102:79-89. [DOI: 10.1016/j.meatsci.2014.12.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2014] [Revised: 12/07/2014] [Accepted: 12/12/2014] [Indexed: 12/13/2022]
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Alves de Almeida F, Sobrinho AGDS, Manzi GM, Lima NLL, Endo V, Zeola NMBL. Dietary supplementation with sunflower seeds and vitamin E for fattening lambs improves the fatty acid profile and oxidative stability of the Longissimus lumborum. ANIMAL PRODUCTION SCIENCE 2015. [DOI: 10.1071/an13383] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
This study aimed to evaluate the effects of supplementation with sunflower seeds and vitamin E for fattening lambs, on the chemical composition, cholesterol, vitamin E level, fatty acid profile and lipid oxidation of meat from sheep. Four treatments were evaluated, as follows: SC – basal diet consisting of sugarcane + concentrate; SCS – basal diet supplemented with sunflower seed; SCE – basal diet supplemented with 1000 mg vitamin E; SCSE – basal diet supplemented with sunflower seed and 1000 mg vitamin E. The Longissimus lumborum muscle of 32 Ile de France lambs, which were slaughtered when their bodyweight reached 32 kg, was used. The chemical composition of the lamb meat was not significantly different (P > 0.05) between the treatments. Sunflower seed supplementation increased (P < 0.05) the levels of linoleic acid, vaccenic acid and conjugated linoleic acid. Inclusion of vitamin E in the diet increased (P < 0.05) the concentration of vitamin E in the meat while decreasing lipid oxidation. Considering the current demand for healthy foods, inclusion of sunflower seeds and vitamin E in the diet of sheep is a viable possibility.
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