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Sustainable Feeding Strategies to Improve Milk and Meat Quality

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A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Animal Nutrition".

Deadline for manuscript submissions: closed (31 August 2022) | Viewed by 20414

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Special Issue Editor

Dr. Antonio Natalello

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Guest Editor

Department of Agriculture, Food and Environment, University of Catania, Via Valdisavoia, 5, 95123 Catania, Italy
Interests: animal nutrition; alternative feed resources; plant secondary compounds; meat and milk quality; fatty acids; lipid metabolism; oxidative stability; antioxidants

Special Issue Information

Dear Colleagues,

Improving the quality of milk and meat has been one of the key objectives of livestock production since it has become of interest to consumers. As a result, over the last few decades, the scientific community has proposed valid dietary strategies focused on improving the quality of animal products. However, much remains to be done to further improve the quality of animal products and to meet consumer expectations. In addition, other aspects have become of fundamental importance in recent years, and cannot be neglected. Among these, the competition between human food and animal feed, the increase in the world’s population, and environmental sustainability must be considered. Therefore, important challenges need to be addressed by animal scientists in order to improve the quality of milk and meat, at the same time increasing the sustainability of the production system, in compliance with the latest priorities of international policies supporting sustainable agriculture.

This Special Issue encourages the concurrent development of innovative feeding strategies aimed at improving the quality of meat and milk through the use of sustainable feed additives or locally available feeds (e.g., feeds from bio-refinery, crop residues, by-products, and blue biomass) alternative to conventional ingredients, which are often unsustainable for the environment.

Both reviews and original research papers are welcome in this Special Issue.

Dr. Antonio Natalello
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Animals is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

sustainability
alternative feed sources
circular economy
ruminants
pig
poultry
meat quality
milk quality
plant secondary compounds
bioactive compounds

Published Papers (7 papers)

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Research

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25 pages, 388 KiB

Open AccessArticle

Effect of Purple Neem Foliage as a Feed Supplement on Nutrient Apparent Digestibility, Nitrogen Utilization, Rumen Fermentation, Microbial Population, Plasma Antioxidants, Meat Quality and Fatty Acid Profile of Goats

by Nittaya Taethaisong, Siwaporn Paengkoum, Chatsirin Nakharuthai, Narawich Onjai-uea, Sorasak Thongpea, Boontum Sinpru, Jariya Surakhunthod, Weerada Meethip and Pramote Paengkoum

Animals 2022, 12(21), 2985; https://doi.org/10.3390/ani12212985 - 30 Oct 2022

Viewed by 1682

Abstract

The purpose of this experiment was to investigate the effect of Purple Neem foliage as a feed supplement on nutrient apparent digestibility, nitrogen utilization, rumen fermentation, microbial population, plasma antioxidants, meat quality and fatty acid profile of goats. Eighteen Boer male goats (approximately 20 ± 2 kg body weight; mean ± standard deviation (SD)) were randomly allocated into three treatments. All goats were fed a 60 d daily feeding with three treatments: (1) control, (2) 3% Purple Neem foliage (PNF) + 3% sunflower oil (SFO) in concentrate, and (3) 6% Purple Neem foliage (PNF) + 3% sunflower oil (SFO) in concentrate. The findings indicate that goat feed containing 6% PNF + 3% SFO in concentrate increased feed consumption, nutrient intake, nutrient apparent digestibility and nitrogen utilization compared to the goat feed at 3% PNF + 3% SFO and the control group. The feeding of goats with 6% PNF + 3% SFO in concentrate resulted in high ammonia nitrogen, BUN, acetic acid, propionic acid, butyric acid, and the total VFA levels were increased at 2 and 4 h after feeding (p < 0.01). The individual microbial population with 6% PNF + 3% SFO had higher (p < 0.01) total bacteria, higher Butyrivibrio fibrisolven, Fibrobacter succinogenes, Ruminococcus albus, Ruminococcus flavefacises, and Streptococcus bovis, decreased protozoa and methanogen levels at 2 and 4 h after feeding. The antioxidant in plasma indices varied, with 6% PNF + 3% SFO having higher total antioxidant (TAC), superoxide dismutase (SOD), glutathione peroxidase (GPX), 2, 2-diphenyl-1-picrylhydrazyl (DPPH), and catalase (CAT) antioxidant activity and lower malondialdehyde (MDA) in plasma at 2 and 4 h after feeding. Additionally, goat fed 6% PNF + 3% SFO can improve meat quality by lowering drip loss, cooking loss, shear force, and saturated fatty acid as well as increase the fatty acid profile (monounsaturated and polyunsaturated fatty acids) in goat meat. Our findings suggest that Purple Neem foliage might be an excellent alternative additive for goat feed. Full article

(This article belongs to the Special Issue Sustainable Feeding Strategies to Improve Milk and Meat Quality)

16 pages, 513 KiB

Open AccessArticle

Influence of Dietary Inclusion of Exhausted Bergamot By-Product in Pigs on Animal Performance, Fatty Acid Profile and Oxidative Stability of Meat and Meat Products

by Manuel Scerra, Rosa Rao, Francesco Foti, Pasquale Caparra, Caterina Cilione, Antonio Natalello, Luisa Biondi, Marco Sebastiano Bella and Luigi Chies

Animals 2022, 12(6), 757; https://doi.org/10.3390/ani12060757 - 17 Mar 2022

Cited by 2 | Viewed by 1700

Abstract

An investigation was carried out on the effect in pig diet of supplementation with exhausted bergamot by-product, stemming from pharmaceutical industry after extraction of phenolic compounds, on growth performance and on the quality of meat and meat products. Twenty pigs were assigned to two dietary treatments and fed a conventional concentrate (control) or a concentrate including exhausted bergamot by-product at the level of 15% on a DM basis (EB). No significant differences between dietary treatments were found for final weight (p = 0.243), carcass weight (p = 0.679), dry matter intake (p = 0.321). In EB pork, the proportion of docosapentaenoic acid was significantly increased (p < 0.05); it tended to have a greater proportion of n-3 PUFA (p = 0.09), and the n-6/n-3 PUFA ratio was lower in EB treatment (p = 0.01). In salami from EB pigs fed, the proportion of α-linolenic acid and the total n-3 PUFA were higher than in the control group (p < 0.001). In salami, the TBARS value was lower after 5 days of storage (p < 0.001) in the EB group. Therefore, the present results suggest that the inclusion of exhausted bergamot by-product in pig diet resulted in a qualitative improvement of meat and meat products. Full article

(This article belongs to the Special Issue Sustainable Feeding Strategies to Improve Milk and Meat Quality)

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15 pages, 1670 KiB

Open AccessArticle

Dietary Supplementation with Microalgae (Schizochytrium sp.) Improves the Antioxidant Status, Fatty Acids Profiles and Volatile Compounds of Beef

by Chenchen Xu, Shou Zhang, Baozhong Sun, Peng Xie, Xiaochang Liu, Lan Chang, Fushan Lu and Songshan Zhang

Animals 2021, 11(12), 3517; https://doi.org/10.3390/ani11123517 - 10 Dec 2021

Cited by 7 | Viewed by 2909

Abstract

The purpose of this study was to evaluate the effects of dietary supplementation with microalgae (Schizochytrium sp.) containing docosahexaenoic acid (DHA) on the antioxidant enzyme activity, physicochemical quality, fatty acid composition and volatile compounds of beef meat. Eighteen male Qaidamford cattle were randomly allocated into three treatments (n = 6): no micro-algae supplementation (Control group, C), 100 g microalgae supplementation per bull per day (FD1), and 200 g microalgae supplementation per bull per day (FD2), and fed for 49 days before slaughter. The results showed that, compared with the C group, the addition of DHA-rich microalgae to the diet could significantly increase the total antioxidant capacity (T-AOC) in meat. In the FD2 group, it was found that the concentration of glutathione peroxidase (GSH-Px) was significantly higher than that of the control group (p < 0.05). DHA-rich microalgae supplementation increased polyunsaturated fatty acid (PUFA), eicosapentaenoic acid (EPA; C20:5 n-6), DHA, EPA + DHA, and n-3 PUFA and reduced n-6:n-3 fatty acid ratio. Twenty-four volatile compounds identified in beef were mainly aldehydes, alcohols and ketones from the fingerprints. The contents of short-chain fatty aldehydes, 1-octen-3-ol and 2-pentylfuran, were higher in the FD2 group than in the other two groups. The microalgae diet improved the sensory attribute score of beef. The results demonstrated that dietary supplementation of DHA-rich microalgae improved the antioxidant status, increased the deposition of DHA and enhanced the characteristic flavor of beef. Full article

(This article belongs to the Special Issue Sustainable Feeding Strategies to Improve Milk and Meat Quality)

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11 pages, 624 KiB

Open AccessArticle

Effect of Increased Salt Water Intake on the Production and Composition of Dairy Goat Milk

by Roberto Germano Costa, Rayssa M. Bezerril Freire, Gherman Garcia Leal de Araújo, Rita de Cássia Ramos do Egypto Queiroga, Gutemberg Nascimento Paiva, Neila Lidiany Ribeiro, Ronaldo Lopes Oliveira, Rubén Domínguez and José M. Lorenzo

Animals 2021, 11(9), 2642; https://doi.org/10.3390/ani11092642 - 09 Sep 2021

Cited by 9 | Viewed by 3392

Abstract

Due to its necessity and magnitude, water is essential for animal nutrition. This study aimed to evaluate the effects of increasing levels of water salinity on the quality of goat milk in the Brazilian semiarid region. Twenty-four multiparous Alpine goats, with an average live weight of 38.0 ± 4.0 kg and an average lactation period of 30 days, distributed entirely at random, were used. The experiment lasted 64 days including an initial period of 14 days of adaption to the diet. The experimental treatments consisted of water with different levels of total dissolved solids (TDS): 640, 3188, 5740, and 8326 mg L⁻¹, obtained using sodium chloride (NaCl). Increasing the levels of TDS in drinking water from 640 to 8326 mg L⁻¹ did not significantly (p > 0.05) affect the production and the physicochemical composition of the milk. There was a linear increase (p < 0.05) in the water consumption and acidity variables as a function of the total dissolved solid levels. The mineral composition of the milk was not altered with increasing levels of TDS in water from 640 to 8326 mg L⁻¹. There was no negative effect (p > 0.05) for any of the sensorial attributes analyzed in relation to the treatments. Therefore, as a general conclusion, based on the analyses carried out in this experiment, it was found that water with total dissolved solids, when supplied for short periods of up to 48 days, does not alter the production, physicochemical characteristics, or the organoleptic properties of goat’s milk. Full article

(This article belongs to the Special Issue Sustainable Feeding Strategies to Improve Milk and Meat Quality)

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Review

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21 pages, 2989 KiB

Open AccessReview

Oilseed Supplementation Improves Milk Composition and Fatty Acid Profile of Cow Milk: A Meta-Analysis and Meta-Regression

by Genaro Plata-Pérez, Juan C. Angeles-Hernandez, Ernesto Morales-Almaráz, Oscar E. Del Razo-Rodríguez, Felipe López-González, Armando Peláez-Acero, Rafael G. Campos-Montiel, Einar Vargas-Bello-Pérez and Rodolfo Vieyra-Alberto

Animals 2022, 12(13), 1642; https://doi.org/10.3390/ani12131642 - 26 Jun 2022

Cited by 11 | Viewed by 2942

Abstract

Oilseed supplementation is a strategy to improve milk production and milk composition in dairy cows; however, the response to this approach is inconsistent. Thus, the aim of this study was to evaluate the effect of oilseed supplementation on milk production and milk composition in dairy cows via a meta-analysis and meta-regression. A comprehensive and structured search was performed using the following electronic databases: Google Scholar, Primo-UAEH and PubMed. The response variables were: milk yield (MY), atherogenic index (AI), Σ omega-3 PUFA, Σ omega-6 PUFA, fat, protein, lactose, linoleic acid (LA), linolenic acid (LNA), oleic acid (OA), vaccenic acid (VA), conjugated linoleic acid (CLA), unsaturated fatty acid (UFA) and saturated fatty acid (SFA) contents. The explanatory variables were breed, lactation stage (first, second, and third), oilseed type (linseed, soybean, rapeseed, cottonseed, and sunflower), way (whole, extruded, ground, and roasted), dietary inclusion level, difference of the LA, LNA, OA, forage and NDF of supplemented and control rations, washout period and experimental design. A meta-analysis was performed with the “meta” package of the statistical program R. A meta-regression analysis was applied to explore the sources of heretogeneity. The inclusion of oilseeds in dairy cow rations had a positive effect on CLA (+0.27 g 100 g⁻¹ fatty acids (FA); p < 0.0001), VA (+1.03 g 100 g⁻¹ FA; p < 0.0001), OA (+3.44 g 100 g⁻¹ FA; p < 0.0001), LNA (+0.28 g 100 g⁻¹ FA; p < 0.0001) and UFA (+8.32 g 100 g⁻¹ FA; p < 0.0001), and negative effects on AI (−1.01; p < 0.0001), SFA (−6.51; p < 0.0001), fat milk (−0.11%; p < 0.001) and protein milk (−0.04%; p < 0.007). Fat content was affected by animal breed, lactation stage, type and processing of oilseed and dietary NDF and LA contents. CLA, LA, OA and UFA, desirable FA milk components, were affected by type, processing, and the intake of oilseed; additionally, the concentrations of CLA and VA are affected by washout and design. Oilseed supplementation in dairy cow rations has a positive effect on desirable milk components for human consumption. However, animal response to oilseed supplementation depends on explanatory variables related to experimental design, animal characteristics and the type of oilseed. Full article

(This article belongs to the Special Issue Sustainable Feeding Strategies to Improve Milk and Meat Quality)

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15 pages, 706 KiB

Open AccessReview

Relationship between the Composition of Lipids in Forages and the Concentration of Conjugated Linoleic Acid in Cow’s Milk: A Review

by Isabel Cristina Acosta Balcazar, Lorenzo Danilo Granados Rivera, Jaime Salinas Chavira, Benigno Estrada Drouaillet, Miguel Ruiz Albarrán and Yuridia Bautista Martínez

Animals 2022, 12(13), 1621; https://doi.org/10.3390/ani12131621 - 24 Jun 2022

Cited by 5 | Viewed by 2211

Abstract

Conjugated linoleic acid (CLA), has been shown to have protective effects against various diseases, such as obesity, arteriosclerosis, diabetes, chronic inflammatory diseases, and cancer. This fatty acid in ruminants results from two processes, biohydrogenation, which takes place in the rumen, and de novo synthesis, carried out in the mammary gland, and it has linoleic and α-linolenic acids as its precursors. The amounts of precursors in the diets of animals are related to the amounts of CLA in milk. In the literature review, it was found that the milk of cows fed fresh forage has a higher amount of CLA because they have a higher amount of linoleic acid and α-linolenic acid compared to other foods used in the diets of cows. The amount of CLA precursors in pastures can be increased through agronomic practices, such as nitrogen fertilization, and regrowth age. It is also a technique used to increase the amount of CLA in milk to obtain a greater benefit regarding its nutritional value. Full article

(This article belongs to the Special Issue Sustainable Feeding Strategies to Improve Milk and Meat Quality)

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21 pages, 763 KiB

Open AccessReview

Camelina (Camelina sativa (L.) Crantz) as Feedstuffs in Meat Type Poultry Diet: A Source of Protein and n-3 Fatty Acids

by Robertas Juodka, Rasa Nainienė, Violeta Juškienė, Remigijus Juška, Raimondas Leikus, Gitana Kadžienė and Daiva Stankevičienė

Animals 2022, 12(3), 295; https://doi.org/10.3390/ani12030295 - 25 Jan 2022

Cited by 17 | Viewed by 3909

Abstract

Camelina seed or seed processing derivatives, i.e., cake, are cheap alternative protein feed ingredients for meat type poultry. Camelina is an oilseed crop containing 36.8% oil in seeds, while in the cake the oil content accounts for 6.4–22.7%. If compared with other Brassicaceae family plants, camelina is distinguished by a unique fatty acid composition, because the content of α-linolenic fatty acid (C18:3n-3; ALA) varies from 25.9 to 36.7% of total fatty acids. The total tocopherol content in camelina oil and cake are, respectively, 751–900 and 687 mg/kg. Addition of camelina to poultry nutrition increases the amount of n-3 polyunsaturated fatty acids (PUFA) in poultry meat and liver. The content of ALA in chicken muscles increases by 1.3–4.4, 2.4–2.9 and 2.3–7.2 times after supplementing chicken diets with, respectively, camelina cake (8–24%), seed (10%), and oil (2.5–6.9%) in comparison with the control group. Camelina cake (5–25%), seed (10%) and oil (2.5–4%) inclusion in chicken diets results in 1.5–3.9 times higher total n-3 PUFA content in muscles and liver. Meanwhile, supplementation of chicken diets with camelina oil (4–6.9%), seed (5–10%) and cake (5–25%) results in, respectively, a 1.8–8.4, 1.6–1.9 and 1.3–2.9 times lower n-6/n-3 PUFA ratio in muscles, and 3.29 times lower n-6/n-3 PUFA ratio in the liver. After inclusion of different amounts of camelina cake in chicken diets, a healthy for human nutrition n-6/n-3 PUFA ratio from 1.6 to 2.9 was found in chicken muscles. Full article

(This article belongs to the Special Issue Sustainable Feeding Strategies to Improve Milk and Meat Quality)

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