Instituto de Investigaciones en Procesos Tecnológicos Avanzados, Universidad Nacional del Chaco Austral. Presidencia Roque Sáenz Peña, Chaco, Argentina
Several nutritional compounds characterize ruminant meat. Among these, conjugated linoleic acids (CLA) show relevant functional properties as an intermediary product in ruminal biohydrogenation. Diets rich in green forage increase the CLA content and the level of polyunsaturated fatty acid (PUFA) a...
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Universidad del Zulia
2023-11-01
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| Series: | Revista Científica |
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| Online Access: | https://www.produccioncientificaluz.org/index.php/cientifica/article/view/43540 |
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| author | Sebastiana Failla Michela Contò Antonio Borghese Vittoria Lucia Barile |
| author_facet | Sebastiana Failla Michela Contò Antonio Borghese Vittoria Lucia Barile |
| author_sort | Sebastiana Failla |
| collection | DOAJ |
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Several nutritional compounds characterize ruminant meat. Among these, conjugated linoleic acids (CLA) show relevant functional properties as an intermediary product in ruminal biohydrogenation. Diets rich in green forage increase the CLA content and the level of polyunsaturated fatty acid (PUFA) as linolenic acid, the precursor of the n-3 long-chain fatty acids. This effect is partially lost when the forage is hayed, particularly to the loss of leaves. Hence, hay wrapping could limit these losses and increase the forage quality. This work aimed to evaluate the effect of hay wrapping technology on buffalo meat fatty acid profile. Young beef male buffaloes of about 12 months old were divided into three groups (7 for the group) and fed for five months with three different diets based on maize silage (MS), alfa-alfa dried hay (DH), and wrapped alfalfa hay (WH). The concentrates supply varied to obtain isoenergetic (0.9 UFC/day) and isoproteic (15% of crude protein) diets. After slaughtering, proximate composition and fatty acids (FA) analysis was performed on a piece of the Longissimus thoracic muscle. After the extraction and methylation of fat, fatty acids, using the GC/FID instrument, were quantified, and expressed as mg/g of fat. Data were analyzed by ANOVA, considering only diet as a factor. The animals had a similar slaughter weight of 436±20.4 kg with an average yield of 52.4%. The proximate composition of meat did not differ significantly between groups (on average, 21.4%, 1.5%, and 1.1%, respectively for protein, fat, and ash). Monounsaturated fatty acids were higher (p<0.0041) in the MS group than in the WH. The wrapping effect was evident in PUFA (186.6, 152.5, and 134.4 mg/g of fat in WH, MS, and DH groups, respectively; p<0.001). This was explained in terms of the high content of n-6 and n-3 fatty acids, with the last double in WH concerning MS (13.9 vs. 31.4 mg/g of fat), which significantly affected the n6/n3 ratio (8.77 vs 4.86 in WH and MS groups respectively; p<0.005). Furthermore, it is important to underline how the wrapped hay induced a more significant accumulation of CLA (p<0.001) when compared to dried hay and maize silage (3.36 vs. 2.93 vs. 2.37 mg/g of fat) due to its ability to retain leaves. In conclusion, the positive effect on the meat quality of a wrapped hay-based diet appears evident thanks to the richness in leaves, which positively stimulate the microbial activity in the rumen and the accumulation in the meat of fatty acids with high nutritional value.
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| format | Article |
| id | doaj-art-994bbad6153148d49c4d0557e95fa576 |
| institution | Kabale University |
| issn | 0798-2259 2521-9715 |
| language | English |
| publishDate | 2023-11-01 |
| publisher | Universidad del Zulia |
| record_format | Article |
| series | Revista Científica |
| spelling | doaj-art-994bbad6153148d49c4d0557e95fa5762025-02-07T15:37:06ZengUniversidad del ZuliaRevista Científica0798-22592521-97152023-11-0133Suplemento10.52973/rcfcv-wbc140Instituto de Investigaciones en Procesos Tecnológicos Avanzados, Universidad Nacional del Chaco Austral. Presidencia Roque Sáenz Peña, Chaco, ArgentinaSebastiana Failla0Michela Contò1Antonio Borghese2Vittoria Lucia Barile3Research Centre for Animal Production and Aquaculture - Council for Agricultural Research and Economics–CREA, Monterotondo, ItalyResearch Centre for Animal Production and Aquaculture - Council for Agricultural Research and Economics–CREA, Monterotondo, ItalyResearch Centre for Animal Production and Aquaculture - Council for Agricultural Research and Economics–CREA, Monterotondo, ItalyResearch Centre for Animal Production and Aquaculture - Council for Agricultural Research and Economics–CREA, Monterotondo, Italy Several nutritional compounds characterize ruminant meat. Among these, conjugated linoleic acids (CLA) show relevant functional properties as an intermediary product in ruminal biohydrogenation. Diets rich in green forage increase the CLA content and the level of polyunsaturated fatty acid (PUFA) as linolenic acid, the precursor of the n-3 long-chain fatty acids. This effect is partially lost when the forage is hayed, particularly to the loss of leaves. Hence, hay wrapping could limit these losses and increase the forage quality. This work aimed to evaluate the effect of hay wrapping technology on buffalo meat fatty acid profile. Young beef male buffaloes of about 12 months old were divided into three groups (7 for the group) and fed for five months with three different diets based on maize silage (MS), alfa-alfa dried hay (DH), and wrapped alfalfa hay (WH). The concentrates supply varied to obtain isoenergetic (0.9 UFC/day) and isoproteic (15% of crude protein) diets. After slaughtering, proximate composition and fatty acids (FA) analysis was performed on a piece of the Longissimus thoracic muscle. After the extraction and methylation of fat, fatty acids, using the GC/FID instrument, were quantified, and expressed as mg/g of fat. Data were analyzed by ANOVA, considering only diet as a factor. The animals had a similar slaughter weight of 436±20.4 kg with an average yield of 52.4%. The proximate composition of meat did not differ significantly between groups (on average, 21.4%, 1.5%, and 1.1%, respectively for protein, fat, and ash). Monounsaturated fatty acids were higher (p<0.0041) in the MS group than in the WH. The wrapping effect was evident in PUFA (186.6, 152.5, and 134.4 mg/g of fat in WH, MS, and DH groups, respectively; p<0.001). This was explained in terms of the high content of n-6 and n-3 fatty acids, with the last double in WH concerning MS (13.9 vs. 31.4 mg/g of fat), which significantly affected the n6/n3 ratio (8.77 vs 4.86 in WH and MS groups respectively; p<0.005). Furthermore, it is important to underline how the wrapped hay induced a more significant accumulation of CLA (p<0.001) when compared to dried hay and maize silage (3.36 vs. 2.93 vs. 2.37 mg/g of fat) due to its ability to retain leaves. In conclusion, the positive effect on the meat quality of a wrapped hay-based diet appears evident thanks to the richness in leaves, which positively stimulate the microbial activity in the rumen and the accumulation in the meat of fatty acids with high nutritional value. https://www.produccioncientificaluz.org/index.php/cientifica/article/view/43540buffalo meatdietCLAPUFAwrapped hay |
| spellingShingle | Sebastiana Failla Michela Contò Antonio Borghese Vittoria Lucia Barile Instituto de Investigaciones en Procesos Tecnológicos Avanzados, Universidad Nacional del Chaco Austral. Presidencia Roque Sáenz Peña, Chaco, Argentina Revista Científica buffalo meat diet CLA PUFA wrapped hay |
| title | Instituto de Investigaciones en Procesos Tecnológicos Avanzados, Universidad Nacional del Chaco Austral. Presidencia Roque Sáenz Peña, Chaco, Argentina |
| title_full | Instituto de Investigaciones en Procesos Tecnológicos Avanzados, Universidad Nacional del Chaco Austral. Presidencia Roque Sáenz Peña, Chaco, Argentina |
| title_fullStr | Instituto de Investigaciones en Procesos Tecnológicos Avanzados, Universidad Nacional del Chaco Austral. Presidencia Roque Sáenz Peña, Chaco, Argentina |
| title_full_unstemmed | Instituto de Investigaciones en Procesos Tecnológicos Avanzados, Universidad Nacional del Chaco Austral. Presidencia Roque Sáenz Peña, Chaco, Argentina |
| title_short | Instituto de Investigaciones en Procesos Tecnológicos Avanzados, Universidad Nacional del Chaco Austral. Presidencia Roque Sáenz Peña, Chaco, Argentina |
| title_sort | instituto de investigaciones en procesos tecnologicos avanzados universidad nacional del chaco austral presidencia roque saenz pena chaco argentina |
| topic | buffalo meat diet CLA PUFA wrapped hay |
| url | https://www.produccioncientificaluz.org/index.php/cientifica/article/view/43540 |
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