Comparison of Four Italian Beef Cattle Breeds by Means of Functional Genes

Beef cattle performance and hair cortisol accumulation in silvopastoral and pastoral systems: a 2-year assessment

The Mediterranean area is highly vulnerable to climate change. Silvopastoral practices, such as integrating trees into pastureland or grazing in woodland areas, are potential mitigation strategies to improve microclimate conditions and reduce heat stress risks. We conducted a 2-year on-farm experiment to compare growth performance, measuring average daily gain (ADG), hair cortisol accumulation, and blood glucose concentration in Maremmana breed steers and heifers reared in either a silvopastoral (SP) or pastoral (PA) system during spring and summer. Additionally, we monitored microclimate conditions in both systems via the black globe humidity index (BGHI) as a heat stress proxy for outdoor-reared animals. In both years, the highest ADG values were recorded in spring: 1.49 kg/day in PA and 1.25 kg/day in SP in 2021 and 1.24 kg/day in PA and 1.17 kg/day in SP in 2022. During spring, PA-reared animals performed best, likely because of favourable microclimate conditions and abundant pasture, making tree shade unnecessary. Conversely, in summer, as heat stress risk increased-indicated by higher BGHI levels-tree presence in the SP system mitigated heat stress impacts on ADG, resulting in superior SP performance over PA. The hair cortisol levels increased in both groups during the summer, with a significantly greater increase in the PA animals. In 2021, cortisol levels reached 35.04 pg/mg in PAs and 26.62 pg/mg in SPs. In 2022, cortisol levels rose further to 46.56 pg/mg in PAs and 42.94 pg/mg in SPs. A decrease of glucose levels in PA group was determined but further research is needed to clarify the effects of heat stress on physiological mechanisms that lead to a change in glucose levels. Effective pasture and system management have been shown to increase productivity, with higher spring stocking rates in open pastures improving animal performance in both years.

Validation of selection signatures for coat color in the Podolica Italiana gray cattle breed

Taurine and indicine gray cattle represent relevant livestock resources in many countries of the world. A gray coat color and pigmented skin, which are common in most of the gray cattle breeds, have been demonstrated to confer better adaptation to solar radiation and thermal stresses. In a previous study adopting the FST-outlier approach with BayeScan v2.0, we identified differentially selected genomic regions in a set of gray cattle breeds, including the Podolica Italiana, and contrasted these findings with four non-gray cattle breeds. More supported signals were detected on bovine chromosomes (BTAs) 2, 4, 14, and 26 that encompassed more than fifty genes known to be directly or indirectly related to one or more steps in pigment biology. In the present study, we aimed to validate the previously observed signals using the same methodological approach on three new Podolica Italiana sample sets (N = 30 animals each). These animals were selected from the ANABIC genetic station during performance tests as being representative of the Podolica Italiana population at three different timeframes separated by approximately 10 years each. We typed these samples to the loci of 23,027 quality-controlled single-nucleotide polymorphisms. We also analyzed the dataset using the haplotype-based approach available in hapFLK v1.4 software. Both the FST-outlier and hapFLK approaches validated the abovementioned signals on BTAs 2, 4, 14, and 26. Moreover, both methods detected additional supported regions on BTAs 7 and 18 that included a total of 42 genes, of which most were already known from literature to be implicated in pigmentation traits.

Relationship between Bruises on Carcasses of Beef Cattle and Transport-Related Factors

The assessment of bruises on carcasses at the slaughterhouse has been lately indicated as a valid method to evaluate cattle welfare. However, little is known about the prevalence and the causes of bruises of cattle slaughtered in Italy. The aim of this study was to collect information concerning the prevalence of bruises on the carcasses of beef cattle slaughtered in an Italian abattoir and to determine a relationship between fresh bruises and transport-related factors. In total, 1265 animals were included in this study, with 21.6% of them being positive for at least one bruise, either fresh or old. In most cases, the bruising was mild, with lesions exclusively located in one area of the carcass. Most of the bruised animals (63%) showed at least one red lesion. Occurrence of such red, fresh bruises varied significantly depending on the body parts (p < 0.0001), with the flank being the most affected area (39.5%), followed by the butt (36.0%) and the front (23.8%). The probability of fresh bruising varied significantly depending on the category of each animal (p < 0.0001), with steers showing fewer red bruises than both heifers and veal. Finally, animals transported in conditions of a high density had a lower probability of bruising (p = 0.0003). These findings support the use of a monitoring scheme based on the presence of bruises to assess cattle welfare at the abattoir level in order to provide feedback to farmers and to implement procedures carried out during transport.

Effect of Diet and Essential Oils on the Fatty Acid Composition, Oxidative Stability and Microbiological Profile of Marchigiana Burgers

The objective of this study is to evaluate the effects of including linseed (L) or linseed plus vitamin E (LE) in the diet of Marchigiana young bulls on the oxidative stability, color measurements, microbiological profile and fatty acid composition (FA) of burgers treated with and without a blend of essential oils (Rosmarinus officinalis and Origanum vulgare var. hirtum) (EOs). For this aim, the burgers were analysed for pH, thiobarbituric-acid-reactive substance (TBARS) content, Ferric Reducing/Antioxidant Power Assay (FRAP), vitamin E and colour measurements (L, a*, b) at 3, 6, 9, 12 days of storage: the TBARs were the highest in group L compared to C and LE after 12 days of storage (0.98, 0.73, and 0.63 mg MDA/kg, respectively). The TBARS content was also influenced by the use of EO compared to burgers not treated with EO (p < 0.05). The vitamin E content was influenced by the diet (p < 0.01), but not by the EO. The meat of the L group showed the lowest value of redness (a*) compared to C and LE (p < 0.01), while the use of EO did not affect colour parameters. The microbiological profile of the burgers showed a lower Pseudomonas count for L and LE at T0 (2.82 ± 0.30 and 2.30 ± 0.52 Log CFU/g, respectively) compared to C (3.90 ± 0.38 Log CFU/g), while the EO did not influence the microbiological profile. The FA composition was analysed at 0 and 12 days. The burgers from the LE group showed the highest value of polyunsaturated FA compared to the L and C groups (p < 0.05). Our findings suggest that the inclusion of vitamin E in a concentrate rich in polyunsaturated fatty acids is useful to limit intramuscular fat oxidation and to preserve the colour stability of burgers from young Marchigiana bulls enriched with healthy fatty acids. Moreover, linseed and vitamin E had a positive effect on microbial loads and growth dynamics, containing microbial development through time.

Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

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.