Effect of dietary inclusion of different lipid supplements on performance and carcass quality traits of growing beef heifers

The aim of this study was to evaluate the impact of dietary extruded flaxseed and/or rumen-protected lipids on growth performance and carcass quality of growing beef heifers. Sixty-three crossbreed heifers (Charolais X Limousine) were distributed into seven experimental groups, balanced in terms of age and live weight. Diets fed to the groups were isoproteic and differed in both, the dietary lipid source (extruded linseed and/or rumen-protected conjugated linoleic acid) and the supplementation length (90 or 180 days before slaughtering), having the same total amount of lipids and vitamin E, during their finishing period. The results obtained in the present study confirm that in low-protein diets, the inclusion of rumen-protected CLA, alone or in combination with flaxseed, did not bring any evident effect on feed intake, performance and carcass quality traits of growing beef heifers

Concentration of conjugated linoleic acid (CLA) and other fatty acids in Parmigiano-reggiano cheese

Coniugated linoleic acid (CLA) is a nutrient that can exert several beneficial effects on the health of consumers and is mainly found in meat and dairy products from ruminants. In order to characterize the lipid fraction of Parmigiano-Reggiano cheese, 255 samples of cheese were analyzed. Samples differed for geographical origin (different provinces constituting the Parmigiano-Reggiano cheese area of production), altitude of the cheese factory location (plain, hills or mountains; P, H or M), and seasoning time (< 22 months, between 22 and 30 months, or > 30 months). All samples were analyzed for their lipid content and fatty acids composition. Total lipid content of cheese was not influenced by any of the variables considered and averaged 24.4 %. Content of all fatty acids was not significantly affected by seasoning time. In particular, content of CLA averaged 0.32 mg/100 mg of fat. The altitude of the cheese factory location had a significant influence on the concentration of several fatty acids. Cheese samples coming from factories located on mountains showed significantly (P < 0.05) higher concentrations of C18:0 (stearic acid; 6.1 vs 5.5 and 5.3 mg/100 mg of fat for M, H and P, respectively), C18:1 cis (oleic acid; 13.0 vs 11.5 and 11.5 mg/100 mg of fat for M, H and P, respectively), C18:1 trans (vaccenic acid; 1.04 vs 0.89 and 0.76 mg/100 mg of fat for M, H and P, respectively), and CLA (0.37 vs 0.32 and 0.28 mg/100 mg of fat for M, H and P, respectively). Similarly, the concentration of some fatty acids was influenced by the province of origin, but this effect seemed to be mainly related to the different presence of cheese factories located on mountains in each province. The present results show that the area of production of Parmigiano-Reggiano cheese significantly influences its lipid fraction. In particular, cheese from factories located on mountains show a higher content of CLA and vaccenic acid, probably due to a higher utilization of green forages which are very rich in linoleic and α-linolenic acid, both precursors of CLA

Effect of different lipid supplements on steer performance, meat quality and fatty acid composition of Longissimus dorsi muscle

The aim of this study was to improve the nutritional properties of beef by identifying the most appropriate nutritional strategies to increase the concentration of \u3c9-3 fatty acids and cis-9, trans-11 conjugated linoleic acid (CLA) in intramuscular fat

Extruded soybean and flaxseed enhance fat composition of milk for Parmigiano-Reggiano cheese

Twenty Friesian dairy cows were used in an experimental trial to study the effects of extruded full-fat soybean and flaxseed dietary supplementation, at the level authorized by Consorzio of Parmigiano-Reggiano cheese(CPRC) feeding guidelines (1.0 and 0.4 kg/cow/day), on milk production and fatty acid composition. Diet was typically based on alfalfa and mixed hays and cereals. Compared with the concentrations before trial start, CLA and DHA were significantly increased by dietary treatment. These results confirm that the inclusion of extruded full-fat soybean and flaxseed, in the amount authorized by CPRC rules, in the diet of dairy cows is a possible strategy to enhance milk fat composition

Effect of feeding whole soybean and linseed on milk and Parmigiano Reggiano cheese lipid fraction

Aim of this study was to assess the effects of feeding whole soybean flakes and whole extruded linseed to dairy cows on milk lipid fraction and Parmigiano Reggiano cheese produced from it; specifically, PUFA and CLA contents were evaluated. For 14 weeks, a herd of 145 cows received a diet with a daily supplementation of 1 kg of whole soybean flakes and 0.3 kg of whole extruded linseed. In the pre-trial period, cows received an isoproteic ration devoid of both seeds. From 20 cows selected from the herd, individual milk, bulk morning milk and vat milk samples of the entire herd were taken every 14 days. After 24 months of aging, cheese samples were taken from twelve cheese wheels, obtained from milk produced at 0, 4, 8, 10, 12 and 14 weeks on the same days as bulk milk and vat milk samples were made. Fatty acid composition of the lipid fraction was determined in all milk and cheese samples. Feeding whole extruded linseed and soybean flakes has determined a decrease in short-chain fatty acids content and an increase in total CLA concentration of the milk. Bulk milk, vat milk and aged cheese analysis samples confirmed a decrease of short-chain fatty acids content in milk and revealed a decrease in n-6/n-3 fatty acid and in saturated/unsaturated fatty acid ratios. In conclusion, feeding a ration including whole soybean flakes and extruded linseed can improve the nutritional characteristics of milk and of Parmigiano Reggiano cheese, particularly with respect to their lipid fractions

Effect of dietary inclusion of different lipid supplements on performance and carcass quality traits of growing beef heifers

The aim of this study was to evaluate the impact of dietary extruded flaxseed and/or rumen-protected lipids on growth performance and carcass quality of growing beef heifers. Sixty-three crossbreed heifers (Charolais X Limousine) were evenly distributed into seven experimental groups, balanced in terms of age and live weight. Diets fed to the groups were isoproteic and differed in both, the dietary lipid source (extruded linseed and/or rumen-protected conjugated linoleic acid) and the supplementation length (90 or 180 days before slaughtering), having the same total amount of lipids and vitamin E, during their finishing period. The results obtained in the present study confirm that in low-protein diets, the inclusion of rumen-protected CLA, alone or in combination with flaxseed, did not bring about any evident effect on feed intake, performance and carcass quality traits of growing beef heifers. As for the length of administration, the inclusion of rumen-protected CLA and/or in combination with flaxseed, has not any additional further effect