Effect of ewe diet on milk and muscle fatty acid composition of suckling lambs of the protected geographical origin abbacchio romano

Consumers increasingly pay more attention to the lipid profile of meat products and consume less meat to reduce cholesterol and heart disease. In Italy, sheep producers are increasingly feeding sheep fresh forage. We investigated whether the supplementation of dam diet with extruded linseed would be an alternative strategy to pasture for improving the intramuscular and subcutaneous FA compositions of their suckling lambs. The ewe diets were enriched with either extruded linseed (L), un-supplemented farm diet (F), or pasture (P). Milk saturated fatty acids (SFA) decreased in P and L compared with F, while the opposite pattern was observed for polyunsaturated FA (PUFA) and conjugated linoleic acids after seven days. The FA composition of lamb meat was similar to that of their dam\u2019s milk, showing higher PUFA in P and L compared to F, while SFA was higher in F. Regarding the lamb meat obtained from barn-held ewes, L had lower n-6/n-3 content compared to F, while an intermediate content was found in P. These results indicate a better n-3 FA profile in milk and lamb\u2019s meat from pasture and linseed-enriched diets. No changes in lamb performance were observed

Immunomodulant feed supplement to support dairy cows health and milk quality evaluated in Parmigiano Reggiano cheese production

open8siThe effects of an immunomodulant feed supplement (OmniGen-AF®) were evaluated on cow health, composition and quality of milk produced for Parmigiano Reggiano cheese production. One hundred-ninety primiparous and multiparous Holstein and Crossbred dairy cows were randomly assigned to either a control (CTR, n = 95) or a group fed 55 g/h/d of the supplement (TRT, n = 95), from dry off to 150 days in milk (DIM). Individual milk yield (MY) was recorded daily, and individual milk quality was analyzed monthly. Health events and involuntary culling were recorded. Daily feeding of the supplement did not produce any negative effect on composition and cheese making properties of milk used to produce Parmigiano Reggiano cheese. Casein content in the milk of primiparous TRT cows increased after 90 DIM, and milk cheese-making properties, like coagulation time (LDG, r’) and aptitude (LDG, type) of cows fed the supplement were enhanced. TRT cows had fewer health related events (−21%) compared to CTR group, and multiparous TRT cows tended to have a lower somatic cell score (SCS) in the first 60 DIM than CTR (−0.6 pts). The incidence of clinical mastitis was observed to be lower in the TRT Holsteins cows than CTR (4 vs 11 cases). Involuntary culling was reduced in TRT group: supplemented cows had a lower culling rate within 60 DIM (1% TRT vs 7.4% CTR) and time of culling (DIM) occurred later (102.6 and 57 DIM for TRT and CTR, respectively). These results suggest that cow health and milk quality can be improved through an appropriate nutritional strategy and the use of an immunomodulator supplement like OmniGen-AF®. This combined nutritional strategy could have important implications for strictly regulated products like Parmigiano Reggiano cheese, other PDO cheese or organic products. This strategy may provide a feeding option to better control animal health that is fundamental to satisfy the uprising consumer's expectations in minimizing the utilization of antimicrobials.openMammi, L.M.E.*; Palmonari, A.; Fustini, M.; Cavallini, D.; Canestrari, G.; Chapman, J.D.; McLean, D.J.; Formigoni, A.Mammi, L.M.E.*; Palmonari, A.; Fustini, M.; Cavallini, D.; Canestrari, G.; Chapman, J.D.; McLean, D.J.; Formigoni, A

Effects of ad libitum or restricted access to total mixed ration with supplemental long hay on production, intake, and rumination

Limiting feeding time has been a concept used in growing and nonlactating ruminant animals with good success, especially in improving feed efficiency while maintaining normal rumen function and fiber digestibility. This study evaluated the physiological and productive responses of cows fed a total mixed ration (TMR) available for 24 or 19 h/d with or without access to additional long hay. Eight multiparous Holstein cows were used in a replicated 4 7 4 Latin square design with 21-d periods. Rations were formulated to mimic a TMR used in the Parmigiano Reggiano cheese production area of Italy, consisting of all dry and nonfermented components. Intakes were reduced by 2.49 kg/d in cows with restricted TMR access and 1.16 kg/d without supplemental hay. Rumen characteristics were similar for all groups with improvements in energy-corrected milk. The results show that once cows adapted to diet changes, few differences were observed when offering TMR continuously or with limited access. Energy-corrected milk feed efficiency was improved in cows having access to feed 19 versus 24 h/d. In addition, the presence of long hay during the TMR restriction offered the optimal conditions for ruminal function and pH stability, yet no effects were observed on body weight change. A Latin square with 21-d periods could have a carry-over effect on energy storage, and mobilization of fat reserves might be able to mask negative energy balance during restriction. Restricted feeding could be used as a strategy to manage feed availability according to cow production and metabolic condition, to maximize the use of nutrient resources, reducing the cost of milk production and improving the cows' welfare and health

Does the dry cow treatment with monensin controlled release capsule affect Parmigiano Reggiano cheese production?

We investigated the effects of monensin controlled-release capsule (CRC; Kexxtone, Eli Lilly and Company Ltd., Indianapolis, IN) preventative ketosis treatment on the traditional cheesemaking process as well as the final characteristics of Parmigiano Reggiano (PR) cheese. The use of this prevention product to reduce the incidence of ketosis in transition dairy cows was approved by the European Medicines Agency in 2013. No previous studies are available concerning the effects of this treatment on prolonged-ripening cheese produc-tion such as PR. In PR cheese production, feed, feed additives, and cow treatments are strictly regulated to avoid any possible interference with traditional manufacturing processes. For these reasons, on 1 farm where all milk was used for PR cheese production, monensin CRC was administered to 33 cows, 21 d before calving in the monensin-treated group (TRT), whereas untreated cows with similar breed and parity characteristics constituted the control group (CTR). For 20 wk, milk obtained from each group and whey starter were separately managed and transported in the cheese factory, where 2 cheese wheels per group were produced daily, making 552 PR cheese wheels in total. Morning bulk tank milk composition, cheesemaking properties, and whey starter fermentation activities were analyzed twice a week. Every aspect of the cheesemaking process was recorded and the resulting cheese was evaluated after 36 h and 6, 12, and 18 mo from production for yield, texture defects, composition, and fatty acids profile. Milk from the 2 groups differed for somatic cell content (TRT = 3.04 vs. CTR = 4.06, somatic cell score), total bacterial count (TRT = 4.08 vs. CTR = 6.08 7 1,000 cfu/mL), titratable acidity (TRT = 3.66 vs. CTR = 3.72 Soxhlet-Henkel degrees/50 mL), and casein content percentage (TRT = 2.4 vs. CTR = 2.5%). Whey starter parameters were comparable between the 2 groups. Final cheese composition and organoleptic profile were not influenced by the treatment, except for C18:1 content being enhanced (TRT = 22.8 vs. CTR = 20.8% of fatty acids). Percentage of defected ripened cheese was significantly lower in the treated group, both at x-ray evaluation performed at 6 mo (TRT = 6.2 vs. CTR = 12.3%) and at the consortium inspection, performed at 12 mo of ripening (TRT = 1.5 vs. CTR = 6.5%). On the other hand, average cheese yield at 18 mo of ripening was partially reduced (TRT = 7.5 vs. CTR = 7.7%). Overall, the use of mo-nensin CRC had no negative effect on the cheesemaking process, prolonged ripening cheese characteristics, milk composition, or whey starter quality