S. Mattii

Evaluation of the digestibility of Lathyrus sativus in growing pigs

Abstract The EU ban on meals of animal origin and the rejection by some States, including Italy, of genetically modified organisms (e.g. soybean), have resulted in the need for novel protein sources. The present study was undertaken to evaluate the digestibility of rations where soybean was partially replaced with Lathyrus sativus L. Twelve hybrid growing pigs were fed three diets formulated to be isoenergetic and isoproteic according to a Latin square design, each for 22 days. In the two experimental diets soybean was replaced by 10% or 20% L. sativus. Subjects were about 78 kg live weight at baseline. After 10 days of adaptation to each diet, faeces samples were collected from the rectum at the same time of day for 3 days. At the end of the administration of each diet, animals were weighed and blood was collected to determine some protein metabolism parameters. Feed and faeces were analysed for nutrients and AIA in order to calculate the coefficients of digestible utilisation of nutrients. Results were analysed by ANOVA using JMP (SAS system). The growth performance data (ADG and FCR) did not demonstrate differences attributable to the substitution of soybean with L. sativus. The coefficients of digestible utilisation indicate that soybean can be replaced with this legume seed. Low plasma urea in animals receiving 20% L. sativus confirmed the good metabolic efficiency of protein.

Influence of diet and rearing system on heavy pig performance, carcass and meat quality

Abstract Identifying alternative dietary protein sources and new types of outdoor rearing techniques that enhance animal welfare, thus optimising costs and production performance, are among the main objectives of nutritionists and breeders. The aim of this study was to compare two types of rations where pea and potato concentrate completely substituted soybean in intensively and extensively bred swine. Forty Large White × Duroc piglets weighing about 40 kg were divided into 4 groups of 10 sex- and weight-matched individuals: Indoor rearing + Control diet, Indoor rearing + Experimental diet, Outdoor rearing + Control diet, Outdoor rearing + Experimental diet. Different diets were formulated for the growing phase (40-100 kg) and the fattening period (100-slaughter); pigs, weighed individually every 40 days to estimate the average daily gain and feed conversion rate, were slaughtered when they reached the weight for Italian ham production. The following measurements were obtained: carcass weight, slaughtered yield, weight of lean cuts, pH 45 minutes and 24 hours post mortem. 40 semimembranosus muscle samples were analysed for colour parameters (L*, a* and b*), moisture, fat, protein and ash while the energy values were calculated. Semimembranosus intramuscular fat and ham backfat were analysed for fatty acid profile. Statistical analysis of performances data was conducted using design with repeated measures and the slaughterhouse, meat and fat composition data were subjected to ANOVA. The results show that soybean can be completely substituted with other protein crops. Rearing and slaughterhouse performances were not affected by the diet, whereas significant differences emerged with the rearing system. Diet composition significantly affected lean meat proportion (50.0 vs 48.2) and fat thickness of 3/4 Thoracic Vertebra (25.3 vs 28.3 mm), while the rearing system significantly affected all carcass quality measures. Some parameters were better in outdoorthan indoor-subjects. Meat colour was also significantly influenced by the rearing effect, being less light and yellow in the former subjects (L* 49.9 vs 37.3; b* 3.7 vs 2.3). Chemical analysis demonstrated that the meat of outdoor-reared subjects was leaner (1.96% vs 1.38% fat) and had a lower water content (72.8% vs 71.8%). The complete replacement of soybean is thus compatible with a strong characterization and an enhancement of the value of swine products. In addition, the rearing system can result in distinctive quality features, such as ham colour and fat content, allowing products from outdoor rearing to be clearly recognized from those obtained from intensive rearing.

Influence of sunflower cake supplementation on Marchigiana carcass and meat quality

Abstract The effects of a sunflower cake supplement on the quantity and quality parameters of Marchigiana carcasses and meat were assessed. Live-animal and post-mortem performances were not significantly different in the animals receiving the supplement, whereas significant differences were noted in conformation and fatness. The colour parameters were also influenced by the diet, which resulted in a more brilliant red colour, greatly appreciated by consumers, in the subjects fed sunflower cake.

Meat quality traits of Marchigiana beef cattle

Abstract Variation in quality of meat - within the same breed and among different ones - is due both to different biological factor (genotype, productivity, sex and age) and environmental and technological factors (composition and nutritional level of diet, rearing, transport and slaughter) acting on animals reared . All these factors interact in a complex way and lead to a high variability of muscular structure that characterizes the qualitative characteristic of meat. For this reason, in a study that expected the control at slaughter of 1000 Marchigiana cattle, on a random, 114 sample’s steaks were taken from LD at 5th rib, right side of carcasses grading U or more in SEU-ROP grid. On meat samples, we tested colour parameters (L*a*b*) using Minolta Chromameter CR 200 and light D65 and Drip Loss as reported by ASPA Commission (1996). Then meat samples were weighted, frozen, lyophilized; their chemical composition (moisture, protein and fat) was determined. Variability of analysis’ results was studied according to JMP package (SAS).The colour means (L*, a*, b*) were obtained considering at least 3 readings on every sample. Luminosity value (L* = 40.1 ± 3.6) is similar to the one reported on subjects transported for 1-4 hours, similarly to the Marchigiana cattle object of this study, while is higher than the mean reported by other researchers on Valdostana cattle, English crossbreds and on Charolaise x Maremmana crossbreds. The red parameter (a* = 25.0 ± 3.2) is better than means reported by the same researchers. The yellow parameter (b* = 6.9 ± 2.5) is similar to results obtained on Valdostana cattle, but lower that means obtained by other researchers. The Hue values are lower than those reported for Charolaise x Maremmana (15.1 vs 26.1), while Chroma (26.1 ± 3.7) is similar to the values obtained by the same researchers. The moisture (72.8 ± 1.2) is similar to the mean obtained on Chianina calves, but lower than the one indicated on Marchigiana bulls. The protein (19.8 ± 1.6) is lower than that obtained on Marchigiana cattle. The intramuscular fat (3.9 ± 1.5) is higher than results obtained on Marchigiana calves. The Drip Loss (1.4 ± 0.5) is 1 point % lower than those reported by other researchers. This low Drip Loss can be considered a parameter that indicates a good muscular maturity of slaughtered cattle. All parameters have a low variability except for fat (33.1%) and Drip Loss (35.7%). The Marchigiana cattle confirms the good qualitative characteristics of its meat, and strengthen the opportunity to increase the number of Marchigiana heads to be bred and raisen.

Sunflower cake in the diet of Quarter Horses in activity

Abstract The increased availability of sunflower cake, a by-product of oilseed extraction for biodiesel production, prompted us to test the scope of its utilization in the diet of Quarter Horses employed in equestrian shows. We substituted 600 and 1200 g of feed with 300 and 600 g of sunflower cake, respectively, so as to obtain isoproteic and isoenergetic diets. Digestibility evaluation by the AIA method evidenced generally improved nutrient utilization with the lower cake diet (300 g sunflower). The higher cake diet was associated with a reduction in organic matter, protein and ether extract digestibility coefficients. In particular, the trend of the protein coefficients (88.5 - 91.5 - 87.7 for control, 300 and 600 g sunflower cake, respectively) was confirmed by higher plasma urea levels.

In Vivo and post-mortem performances of Marchigiana and Romagnola Breeds

Abstract The aim of these studies was to evaluate the in vivo and post-mortem performances of Marchigiana and Romagnola cattle. The results provide updated information that suggest that the selection index of some parameters should be revised to improve the dressing, which is one of the limitations of these breeds.

Performance at slaughtering of Marchigiana beef cattle

Abstract On a 766 heads sample of Marchigiana bullocks slaughtered in 2004-2006 at Senigallia’s Slaughterhouse main performance at slaughtering were recorded: identity, personal data, live weight, right hoof, right fore and hind limbs, head, tongue, skin, head skin, gross stomachs, empty rumen, gross intestines, stomach fat, thickness of skin, carcass and half weights, limb girth, SEUROP carcass and fatness scoring (using 3 subclasses). Avarage daily gain (ADG) and percentages were computed. All statistics were performed on 726 males: means, correlations, multivariate analysis, variance components, heritability. Average slaughtering data were: age 598.8 ± 78.6 d, live weight 681.6 ± 81.1 kg, live ADG 1.154 ± 0.175 kg/d, carcass weight 424.9 ± 54.9 kg, gross dressing 62.29 ± 2.08%, net dressing 68.89 ± 1,89%, carcass ADG 0.719 ± 0.116 kg/d. Phenotypic correlations of live weight with SEUROP carcass evaluation and fatness have been equal to 47% and 26% while the correlations between ADG, SEUROP and fatness carcass evaluation have been equal to 41% and 37%. Following heritabilities were estimated: carcass weight 0.29, skin 0.62, head 0.34, SEUROP carcass evaluation 0.48.