Dietary Supplementation with Oregano and Linseed in Garganica Suckling Kids: Effects on Growth Performances and Meat Quality

Dietary Supplementation with Oregano and Linseed in Autochthonous "Facciuta Lucana" Goats: Effects on Meat Quality Traits in Suckling Kids

Extruded linseed (Linum usitatissimum) in ruminant diets has been investigated as a strategy to improve the nutritional value and healthiness of meat fat; however, increased polyunsaturated fatty acids may limit the shelf-life of meat. Oregano (Origanum vulgare) has a documented antioxidant activity. The aim of the study was to investigate the effects of dietary supplementation with extruded linseed and oregano on goat milk quality and whether the characteristics of goat milk affect the physical and chemical features, fatty acid profile, meat lipid oxidation, and sensory properties of meat from suckling kids. Thirty-six male kids were weaned and divided into three homogeneous groups (n = 12); each group was either fed a control diet (C), or a diet containing 3% extruded linseed with or without the addition of 0.6% oregano ("L + O" and "L", respectively). The diets containing linseed lowered (p < 0.05) the saturated fatty acid content in meat, and increased (p < 0.05) monounsaturated and polyunsaturated fatty acids and conjugated linoleic acid. Oregano addition to the linseed diet proved to be effective in preserving meat shelf-life, as shown by a significant (p < 0.01) reduction in the malondialdehyde concentration after 10 days of storage, and improved meat succulence, tenderness, juiciness, and overall acceptance.

Dietary linseed supplementation improves meat quality and flavor of sheep by altering muscle fiber characteristics and antioxidant capacity

Linseed as a common oil crop that has been implicated in regulating the meat quality of animals. The aim of this investigation was to establish the effects of dietary linseed supplementation on carcass traits, meat quality, muscle fiber characteristics, volatile compounds and antioxidant capacity of sheep. Twenty-four Sunit sheep were distributed into 2 groups with different diet: control (CO) fed a standard diet and linseed (LS, 8% of extruded linseed). The results showed that linseed not only increased M. longissimus thoracis (LT) increased the loin-eye area but also decreased pH24h, L* and shear force. Meanwhile, linseed increased mRNA expression of MyHCI and MyHCIIx and decreased in cross-sectional area (CSA) and muscle fiber diameter. In addition, linseed altered the composition of meat volatile flavor compounds, such as Z-10-Pentadecen-1-ol, pentanal, 2-Octenal, (E)-, decanal, butane, and 2-heptanone. Moreover, linseed increased total antioxidative capacity (T-AOC) activity, the mRNA expression of glutathione peroxidase (GSH-Px) and catalase (CAT), decreased malondialdehyde (MDA) content. Overall, the results suggest that linseed is an effective feed additive in improving meat quality and flavor. The underlying mechanisms for its effectiveness may be partly due to a change in muscle fiber characteristics and antioxidant capacity.

Dietary Supplementation with Camelina sativa (L. Crantz) Forage in Autochthonous Ionica Goats: Effects on Milk and Caciotta Cheese Chemical, Fatty Acid Composition and Sensory Properties

The research studied the effects of dietary supplementation with Camelina sativa fresh forage on the chemical and fatty acid composition of milk and Caciotta cheese, and its sensory properties. Twenty Ionica goats were randomly assigned to the following two groups (n = 10): the control received a traditional forage mixture (Avena sativa, 70%; Vicia sativa, 20%; Trifolium spp., 10%), while the experimental group was given Camelina sativa fresh forage (CAM). All of the dams grazed on pasture and received a commercial feed (500 g/head/day) at housing. The milk from the CAM group showed a higher (p < 0.05) content of dry matter, fat, lactose and concentrations of C6:0, C11:0, C14:0, C18:2 n-6, CLA and PUFA, while lower (p < 0.05) amounts of C12:0, C18:0 and saturated long chain FA (SLCFA). The Caciotta cheese from the CAM group showed a greater (p < 0.05) content of n-6 FA and n-6/n-3 ratio, although close to four, thus resulting adequate under the nutritional point of view. The overall liking, odour, taste, hardness, solubility and "goaty" flavour were better (p < 0.05) in the CAM cheeses. Further investigation would be advisable in order to evaluate the effect of feeding Camelina forage obtained from different phenological stages, and the application of ensiling techniques.

Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed

There is a growing demand by the modern consumer for meat containing less fat and lower levels of saturated fatty acids, which are considered to increase the risk of coronary heart disease. In southern Italy, the Gentile di Puglia breed is one of the most common on farms, and the light lambs are often consumed. The study evaluates the effect of a diet containing extruded linseed (Linum usitatissimum) on growth performances, carcass traits, and meat quality in Gentile di Puglia light lambs. Thirty-six male lambs are weaned at about 20 days of age, and divided into three groups-each group is either fed a control diet (C), a diet containing 3% extruded linseed (L), or a diet containing 3% extruded linseed and 0.6% oregano (Origanum vulgare) (L + O). The lambs' growth performances and the slaughtering and dissection data did not differ between groups. Dietary treatments have no significant effect on the quality and chemical composition of Longissimus lumborum (Ll). The mount of linoleic acid in Ll meat is significantly higher in the L group, and this positively affected the total content of n-3 Polyunsaturated Fatty Acid, as well as the n-6/n-3 ratio. The good results obtained concerning the sensory traits meet the requirements of the market's consumer.

Effects of dietary supplementation with extruded linseed and oregano in autochthonous goat breeds on the fatty acid profile of milk and quality of Padraccio cheese

The study aimed to evaluate the effects of linseed and oregano supplementation to the diet of goats on fatty acid profile and sensory properties of Padraccio, a typical cheese produced during spring through summer in the Basilicata region (southern Italy). Extruded linseed and dried oregano inflorescences were integrated in the pelleted concentrate supplementation (500 g/head per day) in 21 grazing goats that were randomly assigned, 7 per group, to the following experimental treatments: concentrate, concentrate with addition of linseed, and concentrate with addition of linseed and oregano. Pooled milk from each group was used in cheesemaking. From a nutritional perspective, integration of extruded linseed in the goat diet improved the fatty acid profile of Padraccio cheese. Moreover, the cheese from this group evidenced the highest scoring on color, flavor, texture, and overall liking.

Effect of Breed Types and Castration on Carcass Characteristics of Boer and Large Frame Indigenous Veld Goats of Southern Africa

Simple Summary

The purpose of this paper is to describe and compare the carcass characteristics of same-aged young wethers and bucks of Boer Goat (BG) and Indigenous Veld Goats (IVG: Cape Speckled and the Cape Lob Ear)—a collective name for the eco-types conserved by the Indigenous Veld Goat Society of South Africa. Results of this study showed that, under the same production conditions, IVG could have a similar potential for meat production. Carcass characteristics differed more between wethers and bucks than between breed types. Large frame Indigenous Veld Goat (IVG) bucks seemed particularly suited for meat production, due to higher meat yield that is leaner with lower subcutaneous and intramuscular fat, compared to the BG bucks and, in particular, to the wethers of both breed types. The wethers meat with increased subcutaneous and intramuscular fat could satisfy another consumer market segment that prefer a somewhat juicier and flavorsome meat—these aspects warrant further research. Development of the formal commercial market for goat meat would offer more diversity of species for red meat producers and especially benefit smallholder farmers who typically produce most of the goats in the world.

Abstract

Weaner male Boer Goats (BG; n = 36; 21 bucks and 15 wethers) and large frame Indigenous Veld Goats (IVG; n = 41; 21 bucks and 20 wethers) were raised on hay and natural grass ad libitum and the recommended amount of commercial pelleted diet to a live weight between 30 and 35 kg. Carcass quality characteristics (live weight, carcass weights, dressing %, chilling loss and eye muscle area) were measured. The right sides of the carcasses were divided into wholesale cuts and dissected into subcutaneous fat, meat and bone. Large frame Indigenous Veld Goat (IVG) wethers were slightly lighter than the IVG bucks with no significant difference observed between BG. Wethers compared to bucks had higher dressing %, subcutaneous fat % in all primal cuts, intramuscular fat %, kidney fat % and, overall, slightly less bone %. Some breed–wether interactions were noticed: IVG wethers were slightly lighter than the IVG bucks, but the IVG bucks tended to produce higher % meat compared to other test groups. Judged on the intramuscular fat % characteristics, it seems as if wethers should produce juicier and more flavorsome meat compared to bucks.

Sustainable Rearing for Kid Meat Production in Southern Italy Marginal Areas: A Comparison among Three Genotypes

Sustainable goat breeding plays an important role in the economy of marginal areas. The present study aimed to compare performances and meat quality traits in kids of a native Apulian genotype (Garganica) in comparison with two Mediterranean breeds (Maltese and Derivata di Siria). Kids suckled dam milk until they were 21 (±2) days old, hence three groups of 12 male kids per each genotype were made. The kids received a pelleted feed ad libitum in addition to dam milk and were slaughtered at 60 days of age. The Maltese kids showed the lowest net cold-dressing percentage, with statistical differences compared to Garganica and Derivata di Siria. Meat obtained from Garganica kids showed a rosy color due to a significantly lower a* index and were also more tender since a lower WBS was recorded in comparison with the other two genotypes. As for the nutritional value of meat, the best n-6/n-3 ratio was found for the Derivata di Siria breed. In conclusion, Garganica kid meat showed the lowest content of SFA and atherogenic index, with potential beneficial effects for human health.

Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids

The aim of this work was to study the texture profile of fresh and cooked longissimusthoracis et lumborum muscle from suckling kids raised with natural milk or milk replacers. Suckling male kids from eight goat breeds (Florida, FL; Cabra del Guadarrama, GU; Majorera, MA; Palmera, PL; Payoya, PY; Retinta, RE; Tinerfeña, TI; Verata, VE), all of single parturition, were raised with milk replacers (MR) or with natural milk from the dams (NM). The meat pH, Warner-Bratzler shear force, texture profile analysis and chemical composition were determined. Kids were clustered based on their pH by k-means clustering. The effect of the rearing system on the textural profile was strongly modulated by breed. The values of Warner-Bratzler shear force and hardness found in these breeds under both rearing systems were very low. Hence, the toughness of very light suckling kids should not be a determining factor in choosing a breed or rearing system. Nevertheless, the use of milk replacers increased the presence of meat with high pH, which modified the textural parameters, decreasing the shear force but increasing cohesiveness and adhesiveness. Consequently, depending on the commercial strategy of the farm, the election of the breed and rearing system must be considered together.