Search

Simple Summary: The nutritional properties of beef are very notable for purchasing behaviour, because consumers are interested in health warnings. Improving the nutritional properties of meat through animal feeding strategies is crucial in order to meet current human nutritional recommendations. This study demonstrates that a high forage-to-concentrate ratio for finishing Podolian young bulls enriches the meat with healthy fatty acids, bioactive compounds, and greater oxidative stability, which is fundamental for a meat that needs more than two weeks of aging. This may help to promote the sustainability of Podolian beef production systems contributing to the conservation of semi-natural habitats, as well as to healthy meat production. Animal feeding has a great impact on the management of beef farms, also affecting the nutritional properties of the meat. Therefore, in this study, the following two forage-to-concentrate ratios were tested on twenty farmed Podolian young bulls: high forage-to-concentrate (HF:C) ratio of 65:35 vs. low forage-to-concentrate (LF:C) ratio of 45:55. The fatty acid profile, bioactive compounds, α-tocopherol content, and oxidative stability were evaluated on Longissimus thoracis muscle vacuum-packaged and aged at 2 °C for 11 and 18 days, respectively. Feeding the highest forage-to-concentrate ratio improved the fatty acid profile by decreasing the saturated fatty acids (p < 0.01) and increasing the monounsaturated (p < 0.05) and n-3 polyunsaturated fatty acids (p < 0.001). In particular, the percentages of linolenic acid (C18:3n-3), eicosapentaenoic acid (EPA-C20:5n-3), DPA (C22:5n-3), and docosahexaenoic acid (DHA-C22:6n3) were significantly higher (p < 0.01) in the HF:C group than the LF:C group. The highest forage-to-concentrate ratio also increased the contents of bioactive compounds, such as creatine (p < 0.001), carnosine (p < 0.01), and anserine (p < 0.05). This study suggests that a diet composed of 65% forage may be a feasible strategy to enrich meat with healthy bioactive compounds. [ABSTRACT FROM AUTHOR]

Simple Summary: Horse and donkey meat are a good source of nutrients and minerals. However, equine meat in many countries is still unpopular due to its toughness, although it has been demonstrated that an appropriate aging time improves the tenderness in different horse muscles. The present paper investigates the effect of aging time on nutritional properties in different muscles of horse and donkey meat. This information could represent an opportunity to valorize equine animal biodiversity and could be useful for the equine meat industry. The results highlight that horse and donkey meat, being particularly rich in PUFA and EAA, could represent healthy alternatives to traditionally consumed red meat. Aging time did not affect the nutritional profile of horse meat, whereas in donkey meat, a decrease of PUFA was observed after an aging time of 14 days. The aim of this study was to evaluate the effect of 14-day vacuum aging on the nutritional composition of donkey and horse meat. Longissimus Dorsi (LD), Semimebranosus (SM), and Rectus Femoris (RF), Semitendinosus (ST) muscles were sampled from each left carcass of 12 donkeys and 12 horses, respectively. Each muscle was divided into three sections, vacuum packaged, and stored at 2 °C for different aging times (1, 6, and 14 days). Fatty acids, amino acids, and cholesterol content were determined. SM exhibited higher levels of polyunsaturated fatty acids (PUFA) both in donkey and horse, whereas LD evidenced higher saturated (SFA) and monounsaturated (MUFA) fatty acids and lower cholesterol content in horse after 1, 6, and 14 days of storage. An aging effect was found only in donkey meat with higher saturated fatty acids and lower PUFA content at the end of the aging period. The highest value of essential amino acids has been displayed in SM an LD muscles from horse and donkey, respectively. Our results highlighted that equine meat, due to an excellent nutritional profile, represents a healthy alternative to traditionally consumed red meat. A different aging method could be used in donkey meat to preserve the high PUFA content. [ABSTRACT FROM AUTHOR]

Simple Summary: The biodiversity protection represents a challenge of the agenda ONU 2030 for Sustainable Development Goals (SDG). Autochthonous sheep breeds, including Altamurana, Bagnolese, Gentile di Puglia, Laticauda and Leccese, reared in continental Southern Italy, are strongly affected by extinction risk; thus, it is urgent to find new solutions to valorise their products and obtain sustainable and smart food from local farms. The objective of the present study was to assess the lamb carcass commercial quality, chemical and fatty acid composition of Altamurana, Bagnolese, Gentile di Puglia, Laticauda and Leccese autochtonous sheep breeds. Data on EU Mediterranean classification showed that the carcasses from both Bagnolese and Laticauda breeds were classified in the heaviest category C. Moreover, breed can influence the meat fatty acids profile, which is resulted rich in conjugated linoleic acid with good nutritional properties; thus, lambs' meat from autochthonous sheep breeds can be considered interesting for human consumption. The present study can help to protect the biodiversity of livestock heritage of Southern Italy and open a new field for the valorisation and promotion of their derived products. In the present study, the evaluation of the carcasses and meat quality, in terms of chemical composition and fatty acid profile, of lambs from five autochthonous sheep breeds (Altamurana, Bagnolese, Gentile di Puglia, Laticauda, and Leccese) reared in continental Southern Italy, were studied. All the carcasses were evaluated according to the EU Mediterranean classification system for carcasses weighing less than 13 kg. Meat chemical composition and fatty acids profile were assessed on both loin and leg commercial cuts. Fatty acid composition of loin resulted in differences among breeds, displaying lower values of saturated fatty acid in Altamurana, Bagnolese, and Leccese breeds and the highest content of polyunsaturated fatty acid in the Altamurana breed. Principal component analysis grouped lamb according to fatty acid content and to conjugated linoleic acid (CLA), omega n-3 and n-6 fatty acids; thus, Altamurana, Bagnolese, and Leccese breeds are characterized by the highest values of CLA content. Our data demonstrated that lamb meat from autochthonous breed has good carcass quality and the content of CLA, n-3, and n-6 was valuable for human consumption; therefore, the valorisation of local meat quality can help to avoid the extinction of the autochthonous breed offering to the market and consumer's high nutritive products. [ABSTRACT FROM AUTHOR]

Simple Summary: Aging in donkey meat was never investigated. It represents an important process, because it leads the muscle to become meat. There are many ways to age meat, and vacuum aging is one of these. The present paper characterised donkey meat Volatile Organic Compounds (VOCs) production during 14 vacuum aging days, its oxidative status and the consequent sensory evaluation. Lipid oxidative processes are delayed, but some protein oxidative processes happen, influencing VOCs production and sensory evaluation. This study aims to improve knowledge on donkey meat and the vacuum aging effect on the Volatile Organic Compounds (VOCs), oxidative profile and status and the sensory characteristics. Ten 18-month old Martina Franca donkeys' male foals were involved in the trial. Longissimus thoracis (LT) muscle was extracted from each left half carcass, between the fourth and the ninth rib. Each muscle was divided into five sections, vacuum packaged, stored at 2 °C, and randomly assigned to one of the different aging time (1, 3, 6, 9, and 14 days of aging). Volatile compounds, oxidation parameters, and antioxidant enzymes were analysed, and a sensory test was performed. A nested one-way analysis of variance (ANOVA) was performed for aging time as an independent variable. Significance was set at p < 0.05. Aldehydes are the most produced VOCs, but no changes were observed during vacuum aging (p > 0.05). Nitrogen compounds increased during aging (p < 0.01). TBARs and hydroperoxides did not change during the storage, whereas the protein carbonyls increased (p < 0.05). Vacuum aging slowed down lipid oxidation and put in evidence the presence of protein oxidation and degradation, influencing the VOCs productions and sensory evaluation. [ABSTRACT FROM AUTHOR]

Simple Summary: Aging is the way that leads the transformation of muscle in meat, usually improving sensorial and textural properties. Aging in horse meat was recently investigated, although it needs to be deepened for a better application of this kind of technique. Vacuum aging is a spread aging technique, mainly because it represents a cheaper method, as it does not need aging rooms, presents less weight loss than dry aging, and it is safer because primal cuts are protected by air contaminations. The present paper characterizes volatile compounds, oxidative status, and the sensory profile of foal meat during vacuum aging for 14 days. Vacuum aging seems to delay lipid oxidation, reducing oxidative products and volatile compound production derived from lipid oxidation. The study aimed to evaluate the effect of 14-day vacuum aging on the volatile compounds (VOC) profile, oxidative profile, antioxidant enzymes activity, and sensory evaluation in the Longissimusthoracis muscle of foal meat under vacuum aging. Longissimusthoracis (LT) was sampled in 20 mm thick slices, vacuum packed, and stored at 4 °C. Samples were randomly assigned to different aging times (1, 6, 9, 14 days after slaughtering). VOCs, thiobarbituric acid reactive substances (TBARs), hydroperoxides, carbonyl proteins, superoxide dismutase, catalase, and glutathione peroxidase were analyzed, and a sensory test was performed. A nested one-way analysis of variance (ANOVA) was performed for aging time as an independent variable. Significance was set at p < 0.05. The main VOCs originating from cooked steaks were aldehydes, (from 47.18% to 58.81% of the total volatile compounds), followed by hydrocarbons (from 9.32% and 31.99%). TBARs and hydroperoxides did not show variations due to aging (p > 0.05), instead, protein carbonyls showed higher values at the 14th day (p < 0.01). Catalase, superoxide dismutase, and glutathione peroxidase showed increasing values during aging time (p < 0.01). Vacuum aging slowed down lipid oxidation, and protein oxidation was shown to be present. However, the best vacuum aging duration is in the range of 6–9 days from slaughtering, with an improvement of sensory evaluation. [ABSTRACT FROM AUTHOR]

Simple Summary: Stressful conditions can play an important role in affecting welfare, productive performances and meat quality of lambs. The relation between nutrition and immune response has been investigated in the livestock production, particularly in dairy cattle and sheep. Due to costs related to animal feed it is useful to evaluate the proper feeding strategy supplementation for improving animal welfare and lamb meat quality. The present study aimed to evaluate the effects of supplementation with linseed, quinoa seed and their combination on metabolic profile, immune system, and cortisol response in blood and on meat quality of merinos derived lambs. Both linseed and quinoa supplementation enhanced the immune responses of lambs, and showed a hypo cholesterol effect on blood of lambs. Moreover, lambs supplemented with linseed resulted in the lowest level of cortisol secretion during the loading test demonstrating the link between stress and the immune system. In addition, data from the present experiment highlighted that linseed supplementation in lambs enhance meat quality producing a better meat tenderness. These findings should be considered for development of specific strategies aimed at improving the quality of meat and sustaining lambs' welfare. In the last years several studies have investigated the strong relation between nutrition and immune response in the livestock production, particularly in dairy cattle and sheep. The aim of this study was to evaluate the effects of supplementation based on linseed, quinoa seeds and their combination on welfare, productivity and quality of meat from merinos derived lambs. 32 weaned lambs were divided into 4 experimental groups: quinoa (Q), linseed (LS) and combination of quinoa and linseed (LS + Q) that received the respective supplementation and control group (C) without supplementation. Lambs from all supplemented groups showed lower plasma urea, creatinine and cholesterol than control. Both linseed and quinoa supplementation enhanced the cell-mediated immune responses of lambs, furthermore, linseed supplementation resulted in the lowest level of cortisol secretion after handling, loading and transport. Meat from lambs supplemented with linseed and LS + Q showed the highest pH, at 1 and 3 h post-mortem, while, meat from all supplemented groups was more tender than meat from control. Results indicated that linseed and quinoa seeds supplementation can help the animal to cope with stressful events due to the close link between stress responses and the immune system and for improving meat quality in terms of better tenderness. [ABSTRACT FROM AUTHOR]