Effects of Dietary Extruded
Linseed (Linum usitatissimum)
and Oregano (Origanum vulgare) on Growth Traits, Carcass Composition and
Meat Quality of Grigia di Potenza Suckling Kids
Simona Tarricone1, Francesco Giannico2,
Marco Ragni1*, Maria Antonietta Colonna1, Pasqua Rotondi1,
Carlo Cosentino3, Alireza Seidavi4, Vincenzo Tufarelli5*
and Vito Laudadio5
1Department of Agro-Environmental and Territorial
Sciences, University of Bari ‘Aldo Moro’, 70125 Bari, Italy
2Department of Veterinary Medicine, University of Bari
‘Aldo Moro’, 70010 Valenzano, Bari, Italy
3School of Agricultural, Forestry, Food and Environmental
Sciences, University of Basilicata, 85100 Potenza, Italy
4Department of Animal Science, Rasht Branch, Islamic Azad
University, Rasht 41335-3516, Iran
5Department of DETO, Section of Veterinary Science and
Animal Production, University of Bari ‘Aldo Moro’, 70010 Bari, Italy
For correspondence:
marco.ragni@uniba.it
Received 20 October 2020; Accepted 26 December
2020; Published 16 April 2021
Abstract
The
aim of this trial was to compare the influence of supplementing diets with
extruded linseed and oregano on growth parameters and meat qualitative traits
in Grigia di Potenza breed suckling kids. Twenty-four male kids, exclusively fed milk from
their dams, were assigned to the following diets: C) group control fed without
any supplement; L) group fed control feed containing 3% extruded linseed (Linum usitatissimum L.); and
LO) group fed control diet with 0.6% dried oregano (Origanum vulgare)
and 3% extruded linseed. Growth
performance as well as slaughtering traits and meat cuts of kids were not
significantly influenced (P >
0.05) by dietary treatments. Conversely, kids in linseed group reported the
lower (P < 0.05) percentage of
dissectible fat in leg and loin. The meat from Longissimus lumborum and Semimembranosus
muscles of kids in linseed diet had the lowest (P < 0.05) cooking loss percentage, whereas the proximate
chemical composition of both meat muscles did not vary among treatments (P > 0.05). The experimental diets
partially modulated the kid meat fatty acid composition in both muscles, where
feeding linseed and oregano improved (P <
0.05) the content of DPA and reduced MUFA. Based on the current findings, it
can be concluded that linseed and oregano supplementation can be used in goat
diet as no significant detrimental effects on productive performance and meat
quality of suckling kids were observed. © 2021 Friends
Science Publishers
Keywords: Diet; Extruded linseed; Goat; Meat quality; Oregano; Suckling
kids
Introduction
Small
ruminants are the dominant species of domestic livestock animals in the South
of Italy, including the Basilicata region. Generally, in this area sheep and
goats are mainly farmed under extensive or semi extensive conditions based on
natural pastures. In these marginal areas, small ruminant rearing system is
performed traditionally using local breeds due to their excellent flexibility
to the environmental conditions and utilization of the existing feeding
resources (Selvaggi and Tufarelli 2012). Goat autochthonous breeds are typical
dual-purpose, developed to produce the unweaned slaughter kids at an early age,
so that farmer can continue long milking goats to process milk into traditional
cheeses.
The
Grigia di Potenza goat is the most common autochthonous breed reared in Matera
province, Basilicata region of Italy (www.capre.it). This goat breed has an
average size, with a weight of about 50–70 kg, having fine and light head, with
big hanging ears, usually horned, and this goat can produce up to 300–350 litre
of milk per lactation. Livestock species graze on natural pastures and receive
additional feeds based on concentrate mixture composed in function of
productivity level and nutrient requirements. New feeding strategies can
include the use of natural feed additive to increase the polyunsaturated fatty
acids (PUFA) content of meat. In the last decade several attempts have been
made to increase the PUFA content in meat from livestock species, including
diet raw linseed and linseed oil supplementation in lambs (Giannico et al. 2009; Colonna et al. 2011; Toteda et al. 2011; Facciolongo et
al. 2018), kids (Rotondi et al.
2018), steers (Ragni et al. 2014;
Tarricone et al. 2019a) and pigs
(Tarricone et al. 2019b). However,
achieving this enrichment in ruminants is challenging owing to the
biohydrogenation of fatty acids which occurs in rumen (Lunn and Theobald 2006).
The supplementation of ruminants’ diets with natural antioxidants is considered
an effective strategy for modulating and improving fatty acid composition of
meat (Cimmino et al. 2018). Natural
antioxidants such as oregano, sage, thyme and rosemary are well accepted by
consumers, because of they are considered safe and healthy (Naveena et al. 2016). The antioxidant activity
in oregano is mainly attributed to carvacrol and thymol (Tufarelli et al. 2017). Trials using oregano (Origanum vulgare) supplied to lamb diet
have assessed its efficacy in enhancing meat quality as well its sensory
parameters (Simitzis et al. 2008); nevertheless,
to date limited data are available on the dietary effects of oregano to the
kids (Rotondi et al. 2018). The
relevance and high quality of kid meat produced in Basilicata region of
southern Italy were studied by many researchers (Ragni et al. 2015; Colonna et al.
2020). However, to the best our knowledge, data on qualitative traits of Grigia
di Potenza kids are to date not available.
Therefore,
the aim of this research was to compare the influence of supplementing goat
diet with oregano and extruded linseed on productive traits and quality of meat
in suckling kids belonging the Grigia di Potenza goat breed.
Materials and Methods
Animal management and diet
The feeding trial was
conducted out at the farm "Masseria Pian del Camino" located in Albano
di Lucania, Basilicata region, Italy (40°36'03.7"N, 16°03'00.1"E; 899
m above sea level) and involved twenty-four male Grigia di Potenza breed kids,
born as twins. Kids were managed following the traditional local rearing method
for Grigia di Potenza goat breed as kids fed exclusively milk their from dams (about up to 21 days of age). So, kids were
assigned to the following treatments: C) group control fed without any
supplement; L) group fed control feed containing 3% extruded linseed (Linum usitatissimum L.); and
LO) group fed control diet with 0.6% dried oregano (Origanum vulgare)
and 3% extruded linseed. Supplied concentrates were isoenergetic and
isoproteic, and to cover the kids requirements as for
NRC (2007) indications (Tables 1 and 2). During the day
the dams grazed and received ad libitum hay and concentrate (about 600 g
per head daily) during the evening at housing. Maternal goat milk samples were
collected twice daily for nutrient and fatty acid analysis (Table 2).
Animals were housed
individually in pens (space allowance: 8000 cm2 per head) with ad
libitum water, and rearing temperature conditions in pens varied from 7–15°C.
At sixty days kids were slaughtered, following exsanguination, by an official
veterinarian after a fasting of 12 h, having kids free
water, and registering the kids weight. The weight of hot carcass, fleece,
skin, pluck, and gut were recorded. Each carcass was hung and chilled at
refrigeration temperature of 4°C (relative humidity: 80–82%) for 24 hours and
immediately weighed. The carcass dressing percentage was also calculated. The
carcass refrigerated were split into two halves by midline; the right side was
divided into cuts The right-side carcass was cut into wholesale cuts and separately weighed following the indications of
Sarvar et al. (2009). The kids leg and loin were conducted from slaughterhouse to lab
at 4°C. The two cuts of meat, except tail fat, were stored under refrigeration
for additional 24 h, and separated into the three parts (lean, dissectible fat and
bone) and each weight recorded (Tufarelli et
al. 2011).
Feed and milk chemical composition
Samples of concentrates were
collected every 15 days and mixed to get a final pool for each treatment, then analysed
to assess the nutritional characteristics. Sample was ground in a hammer mill
using a 1-mm screen and analysed (AOAC 2000). Goat milk samples were collected
twice daily (morning and evening), stored at 4°C and transported immediately to
lab and analysed
for total protein, lactose and fat (Milko Scan 133B; Foss Electric, DK- Table
1:
Composition of the experimental diets fed to goats
Ingredients (% as-fed basis) |
Diets1 |
||
C |
L |
LO |
|
Corn |
31.00 |
31.00 |
30.40 |
Faba bean |
10.00 |
8.50 |
8.50 |
Wheat bran |
10.00 |
10.00 |
10.00 |
Barley |
9.00 |
9.00 |
9.00 |
Wheat flour shorts |
9.00 |
9.00 |
9.00 |
Sunflower meal |
8.00 |
7.50 |
7.50 |
Dehulled soybean |
6.00 |
6.00 |
6.00 |
Sugar beet pulp |
6.00 |
6.00 |
6.00 |
Soybean hulls |
4.00 |
4.00 |
4.00 |
Molasses |
3.00 |
3.00 |
3.00 |
Vitamin-mineral premix |
3.00 |
3.00 |
3.00 |
Soybean oil |
1.00 |
- |
- |
Extruded linseed |
- |
3.00 |
3.00 |
Oregano (dried inflorescences) |
- |
- |
0.60 |
1C, control feed; L, control feed + 3% extruded
linseed; LO, control feed + 3% extruded linseed + 0.6% oregano
Table 2: Chemical and fatty acid composition of diets and
maternal goat milk
Item |
Diets1 |
Milk |
||
C |
L |
LO |
||
Chemical composition
(% on DM basis) |
||||
Crude
protein |
16.79 |
16.68 |
17.23 |
3.46 |
Ether
extract |
4.59 |
5.58 |
6.16 |
4.73 |
Ash |
9.09 |
9.07 |
9.01 |
0.86 |
Lactose |
- |
- |
- |
4.35 |
Crude fiber |
15.18 |
13.43 |
14.97 |
- |
NDF2 |
33.85 |
36.00 |
36.55 |
- |
ADF2 |
10.93 |
11.68 |
11.95 |
- |
ADL2 |
2.64 |
2.91 |
3.07 |
- |
Fatty acid
composition (% FA methyl esters) |
||||
C6:0 |
- |
- |
- |
1.18 |
C8:0 |
- |
- |
- |
2.17 |
C10:0 |
- |
- |
- |
9.15 |
C12:0 |
0.95 |
- |
- |
4.42 |
C14:0 |
0.94 |
- |
- |
9.47 |
C16:0 |
9.17 |
7.64 |
7.63 |
24.70 |
C17:0 |
0.66 |
- |
- |
0.63 |
C18:0 |
1.15 |
3.69 |
4.03 |
10.94 |
C18:1 n-9, cis
9 |
17.91 |
18.83 |
17.95 |
22.32 |
C18:2 n-6 |
39.16 |
22.03 |
20.58 |
3.04 |
C18:3 n-3 |
4.54 |
31.06 |
30.70 |
0.88 |
C20:4 n-6 |
0.21 |
- |
- |
0.32 |
C22:5 n-3 |
0.54 |
0.17 |
0.27 |
0.54 |
C22:6 n-3 |
0.29 |
0.28 |
0.28 |
0.30 |
1C, control feed; L, control feed + 3% extruded
linseed; LO, control feed + 3% extruded linseed + 0.6% oregano. 2NDF,
neutral detergent fiber; ADF, acid detergent fiber; ADL, acid detergent lignin
3400, Denmark).
Meat parameters
Values of meat pH were
determined on kid muscles (Longissimus lumborum and Semimembranosus) at slaughter and after 24 h at
4°C, by a pH-meter, and at two-point calibration. On both muscles meat colour
and tenderness were determined. The colour of meat, in terms of lightness L*, redness a*, and yellowness b*, was assessed using a
spectrophotometer (Tarricone et al.
2019a). The readings (n=3) were done
for individual samples placing the instrument on diverse areas of meat as
reported by Šicklep and Čandek-Potokar
(2007). Samples of the three meat (about 1.25 cm thick and diameter) from each
muscle were tested to determine the Warner-Bratzler Shear (WBS) as for
Tarricone et al. (2019a). To assess meat cooking loss, samples of about 5 cm thick were cut from the
muscles and weighed before and after cooking using a
oven ventilated at 165°C, until reaching an internal temperature of 75°C in
meat. To
determine the meat nutritional composition (AOAC 2000), sub-samples of kids meat muscles were analysed for fat
content (Folch et al. 1957). Concentrate feeds
were used for FA profile based on the method Table
3:
Effect of diet on in vivo performances of kids
Item |
Diet |
SEM2 |
P-value |
||
C |
L |
LO |
|||
Initial BW
(kg) |
3.36 |
3.24 |
3.37 |
0.356 |
0.911 |
Final BW
(kg) |
10.08 |
9.76 |
9.03 |
1.226 |
0.335 |
Average
daily BW gain (kg/d) |
111.9 |
108.9 |
94.2 |
9.587 |
0.051 |
Average
daily milk intake (kg/d) |
0.82 |
0.78 |
0.72 |
0.098 |
0.075 |
Feed
conversion ratio (kg/kg) |
7.32 |
7.17 |
7.64 |
0.202 |
0.061 |
C,
control feed; L, control feed + 3% extruded linseed; LO, control feed + 3%
extruded linseed + 0.6% oregano. SEM: Standard error of means
Table 4:
Slaughtering traits and meat cuts of kids
Item |
Diet |
|
|||
C |
L |
LO |
SEM |
P-value |
|
Slaughtering traits, kg |
|
|
|||
Slaughter weight |
10.08 |
9.76 |
9.03 |
2.009 |
0.063 |
Right half carcass |
2.56 |
2.30 |
2.07 |
1.014 |
0.456 |
Skin |
0.84 |
0.74 |
0.76 |
0.480 |
0.511 |
Head |
0.63 |
0.59 |
0.57 |
0.098 |
0.752 |
Empty GI tract |
0.48 |
0.51 |
0.65 |
0.033 |
0.101 |
Offals |
0.74 |
0.58 |
0.59 |
0.074 |
0.095 |
Hot carcass dressing, %1 |
67.95 |
69.15 |
68.32 |
0.885 |
0.057 |
Cold carcass dressing, %1 |
64.40 |
66.09 |
65.11 |
0.871 |
0.052 |
Meat cuts, kg |
|
|
|||
Neck |
0.192 |
0.199 |
0.151 |
0.150 |
0.621 |
Shoulder |
0.581 |
0.474 |
0.408 |
0.092 |
0.188 |
Leg |
0.755 |
0.636 |
0.581 |
0.171 |
0.085 |
Steaks |
0.326 |
0.257 |
0.217 |
0.054 |
0.341 |
Loin |
0.134 |
0.142 |
0.129 |
0.079 |
0.436 |
Brisket |
0.265 |
0.209 |
0.220 |
0.086 |
0.638 |
C, control feed; L,
control feed + 3% extruded linseed; LO, control feed + 3% extruded linseed +
0.6% oregano. 1 % on body
weight
Table 5: Dissection data (% on weight) of leg and loin
of kids
Item |
Diet |
|
||||
C |
L |
LO |
SEM |
P-value |
||
Leg |
kg |
0.755 |
0.636 |
0.581 |
0.071 |
0.085 |
Lean |
% |
61.07 |
61.55 |
62.85 |
0.652 |
0.226 |
Dissectible fat |
6.31 b |
4.50 a |
6.13 b |
0.072 |
0.042 |
|
Bone |
32.63 |
33.95 |
31.02 |
1.233 |
0.055 |
|
Loin |
kg |
0.134 |
0.142 |
0.129 |
0.071 |
0.436 |
Lean |
% |
44.79 |
46.04 |
44.04 |
0.708 |
0.061 |
Dissectible fat |
13.97 b |
9.53 a |
9.86 ab |
2.066 |
0.039 |
|
Bone |
41.24 |
44.43 |
46.10 |
1.014 |
0.062 |
C,
control feed; L, control feed + 3% extruded linseed; LO, control feed + 3%
extruded linseed + 0.6% oregano; a-b: P <
0.05
as above; also, the FA were
reported as percent of total methylated FA.
Statistical analysis
Data were analyzed using the
GLM procedure of SAS application package (SAS 2004). The differences among means were assessed using the LSD procedure. The
effect of initial kid body weight as a linear covariate was omitted from model
due to its not significant effect. The significance level was set at P < 0.05.
Results
The initial body weight of suckling kids was similar among dietary
treatments (Table 3). The difference in final weight was reflected in a greater
trend of weight gain of kids during trial. The LO diet had the lowest (P > 0.05) weight gains in comparison
to the other treatments. The FCR resulted similar among dietary groups. Kids’
slaughtering characteristics and meat cuts are given in Table 4. The three
dietary groups performed quite equally for most carcass parameters and meat
cuts evaluated. Both hot- and cold-carcass dressing (as percentage on body
weight) in this research were similar among treatments (respectively: P = 0.057 and P = 0.052). No influence of feeding extruded linseed and oregano
was observed on the main meat cuts and offal parts; however, the lean, fat Table 8: Fatty acid composition (% total FA methyl esters)
of kid meat from L. lumborum
muscle
Item |
Diet |
||||
C |
L |
LO |
SEM |
P-value |
|
C10:0 |
0.11 |
0.16 |
0.23 |
0.031 |
0.256 |
C12:0 |
0.52 |
0.60 |
0.65 |
0.101 |
0.574 |
C14:0 |
5.46 |
5.74 |
6.95 |
0.955 |
0.095 |
C15:0 |
0.35 |
0.31 |
0.39 |
0.042 |
0.464 |
C16:0 |
23.04 |
22.95 |
24.89 |
1.147 |
0.075 |
C17:0 |
0.51 |
0.48 |
0.56 |
0.098 |
0.297 |
C18:0 |
11.88 |
12.40 |
11.41 |
1.023 |
0.063 |
C20:0 |
0.05 |
0.04 |
0.06 |
0.001 |
0.355 |
C21:0 |
0.05 |
0.04 |
0.05 |
0.002 |
0.369 |
C22:0 |
0.34 |
0.26 |
0.27 |
0.040 |
0.222 |
C23:0 |
0.89 |
0.93 |
0.79 |
0.225 |
0.188 |
∑ SFA |
43.18 a |
43.91 a |
46.27 b |
1369 |
0.043 |
C14:1 |
0.05 |
0.12 |
0.19 |
0.005 |
0.396 |
C15:1 |
0.18 |
0.19 |
0.25 |
0.006 |
0.299 |
C16:1 trans |
0.38 |
0.39 |
0.44 |
0.098 |
0.458 |
C16:1 cis |
1.68 |
1.43 |
1.89 |
0.274 |
0.366 |
C17:1 |
0.40 |
0.32 |
0.36 |
0.052 |
0.501 |
C18:1 n9 trans |
0.15 |
0.23 |
0.14 |
0.010 |
0.133 |
C18:1 n9 cis
|
34.11 |
34.21 |
32.84 |
1.526 |
0.077 |
C20:1 n9 |
0.92 |
0.46 |
0.60 |
0.195 |
0.085 |
C22:1 n9 |
3.69 |
2.65 |
2.76 |
0.210 |
0.057 |
∑ MUFA |
41.56 |
40.01 |
39.47 |
1.035 |
0.059 |
C18:2 n6 trans |
0.11 |
0.09 |
0.36 |
0.015 |
0.113 |
C18:2 n6 cis
|
8.48 |
7.23 |
7.47 |
1.114 |
0.071 |
C18:3n6 |
1.15 |
1.27 |
1.10 |
0.206 |
0.256 |
C18:3n3 |
0.10 |
0.18 |
0.09 |
0.003 |
0.118 |
C20:2 n6 |
0.54 |
0.44 |
0.47 |
0.062 |
0.254 |
C20:3 n6 |
4.88 |
4.96 |
4.75 |
0.369 |
0.137 |
C20:4 n6 ARA |
0.03 |
0.08 |
0.06 |
0.003 |
0.266 |
C20:3 n3 |
0.10 |
0.04 |
0.06 |
0.003 |
0.341 |
C22:2n6 |
0.16 |
0.10 |
0.10 |
0.010 |
0.478 |
C20:5 n3 EPA |
1.01 b |
0.42 a |
0.51 a |
0.104 |
0.033 |
C22:5 n3 DPA |
0.53 b |
0.89 a |
0.90 a |
0.147 |
0.040 |
C22:6 n3 DHA |
0.59 |
0.60 |
0.64 |
0.071 |
0.115 |
∑ PUFA |
17.67 |
16.29 |
16.51 |
0.804 |
0.060 |
C, control feed; L, control feed + 3% extruded
linseed; LO, control feed + 3% extruded linseed + 0.6% oregano. EPA:
eicosapentaenoic acid; DPA: docosapentaenoic acid docosapentaenoic acid; DHA:
docosahexaenoic acid; a-b: P < 0.05
Table 6: Meat
characteristics from L. lumborum and Semimembranosus muscles
Item |
Diet |
|
|||
C |
L |
LO |
SEM |
P-value |
|
Longissimus lumborum |
|
|
|
|
|
pH1 |
6.37 |
6.22 |
6.11 |
0.050 |
0.152 |
pH2# |
5.88 |
5.79 |
5.54 |
0.088 |
0.223 |
L* |
47.27 |
46.38 |
44.50 |
0.747 |
0.061 |
a* |
5.20 |
4.98 |
5.55 |
0.369 |
0.059 |
b* |
12.52 |
10.89 |
10.63 |
0.971 |
0.063 |
WBS raw, kg/cm2 |
2.40 |
2.24 |
2.30 |
0.092 |
0.369 |
WBS cooked, kg/cm2 |
1.73 |
1.71 |
1.72 |
0.101 |
0.444 |
Cooking loss, % |
13.34 c |
7.16 a |
9.81 b |
2.215 |
0.030 |
Semimembranosus |
|
|
|
|
|
pH1 |
6.55 |
6.39 |
6.05 |
0.074 |
0.113 |
pH21 |
6.06 |
6.03 |
5.63 |
0.062 |
0.532 |
L* |
47.56 |
43.90 |
43.12 |
1.001 |
0.062 |
a* |
5.77 |
7.41 |
7.55 |
0.923 |
0.058 |
b* |
10.82 |
11.29 |
10.41 |
0.852 |
0.105 |
WBS raw, kg/cm2 |
2.23 |
2.14 |
2.27 |
0.113 |
0.321 |
WBS cooked, kg/cm2 |
1.76 |
1.79 |
1.81 |
0.092 |
0.465 |
Cooking loss, % |
16.06 b |
13.50 a |
17.03 c |
1.201 |
0.040 |
pH2 at 24 h
post-mortem; C, control feed; L,
control feed + 3% extruded linseed; LO, control feed + 3% extruded linseed +
0.6% oregano; WBS, Warner–Bratzler shear force; a-c: P < 0.05
Table 7:
Chemical composition (%) from Longissimus
lumborum and Semimembranosus muscles
Item |
Diet |
|
|||
C |
L |
LO |
SEM |
P-value |
|
Longissimus lumborum |
|
|
|||
Moisture |
74.05 |
75.53 |
75.13 |
0.110 |
0.114 |
Protein |
21.25 |
20.05 |
20.53 |
0.352 |
0.070 |
Lipid |
2.01 |
2.10 |
2.05 |
0.096 |
0.145 |
Ash |
2.69 |
2.31 |
2.30 |
0.063 |
0.095 |
Semimembranosus |
|
|
|||
Moisture |
76.78 |
76.09 |
75.97 |
0.125 |
0.128 |
Protein |
18.47 |
18.43 |
18.73 |
0.322 |
0.201 |
Lipid |
1.93 |
1.82 |
1.77 |
0.049 |
0.087 |
Ash |
2.81 |
3.65 |
3.53 |
0.052 |
0.062 |
C,
control feed; L, control feed + 3% extruded linseed; LO, control feed + 3%
extruded linseed + 0.6% oregano
and bone proportions of kids’ leg and loin (Table 5) reported a lower
percentage of dissectible fat in animals in extruded linseed group compared to
the other two treatments (leg: P =
0.042 and loin: P = 0.039). In the
present trial no difference was observed in L.
lumborum and Semimembranosus
meat muscles physical characteristics of
suckling kids in terms of meat pH colour indices and WBS (Table 6), except for
the meat cooking loss percentage that resulted significantly reduced (P < 0.05) in extruded linseed group
for both meat muscles evaluated. Meat proximate composition of L. lumborum and Semimembranosus meat muscles was reported in Table 7, and from the obtained results, the kid meat
nutritive value did not differ among dietary groups (P > 0.05) as previously observed by Jambrenghi
et al. (2007). The Tables 8 and 9 report
respectively the L. lumborum and Semimembranosus meat muscles fatty acid composition, being
marginally influenced by the tested diet. As expected, however, kids’ meat
fatty acid profile was influenced by the nutritional characteristics of diets
fed to goat. A significant increase (P
< 0.05) with linseed and oregano (LO) inclusion in diet was found in L. lumborum meat for
total SFA (palmitic acid) compared to the other two kid groups. Further, the
same meat muscle had the lower content of EPA (C20:5 n3, eicosapentaenoic acid)
and the high content of DPA (C22:5 n3, docosapentaenoic acid) in kids on L and
LO treatments (P < 0.05). As given
in Table 9, a significant increase (P < 0.05) in oleic acid was
detected in group linseed for Semimembranosus muscle, and in the same kids group a
lower C20:1 n9 level was also detected. On the
other hand, feeding experimental diets did not result in significant (P >
0.05) changes in total PUFA for both examined kid meat muscles.
Discussion
The productivity of small ruminants, in particular kids, in many countries
is quite reduced and it resulted mainly related to nutrition, breed and rearing
conditions. The limits of goats and kids nutrition in
Mediterranean regions can be partially correlated to the environmental
conditions influencing feed availability and pasture qualitative
characteristics.
In our research, suckling kids did not vary among diets, and these
differences are also reflected only in a greater trend of body gains. The
findings observed in present study are consistent with those previously found
by Giannico et al. (2009) and more
recently by Rotondi et al. (2018),
who fed respectively lambs and kids with diets containing extruded linseed and
oregano as feed supplement. Further, other previous researchers confirmed that
extruded linseed can be an effective ingredient in goat concentrate with no
adverse effect on suckling kids or lambs’ performance compared to control diet
(Colonna et al. 2011; Rotondi et al. 2018).
The slaughtering characteristics and meat cuts of suckling kids under the
three treatments performed similarly for most of the parameters examined.
However, the observed findings resulted quite lower than those assessed in
previous reports using different goat breed in Italy (Rotondi et al. 2018; Colonna et al. 2020), and this might be mainly
due to feeding practice and management as well as related to the composition of
goat concentrate diet. Moreover, other studies evaluating different natural
dietary supplements reported inconstant findings regarding the carcass
parameters. In the current study no significant differences were observed in L. lumborum and Semimembranosus meat muscles physical characteristics of suckling kids, even
if it was found that meat cooking loss percentage that resulted s reduced in
suckling kids in extruded linseed group. Unfortunately, there are no available
reports on the effects of extruded linseed and oregano supplementation on
suckling kid meat physical characteristics. In particular, among other
meat-producing livestock species, it observed a similar trend in meat from
lambs (Colonna et al. 2011), bulls
(Ragni et al. 2014; Tarricone et al. 2019a) and pigs (Tarricone et al. 2019b). Nevertheless, the
variations between our results and the findings observed in previous trials can
be mainly due to the difference in using other animal breeds, feedstuffs, and
concentrate characteristics (Toteda et al.
2011; Table 9: Fatty acid composition (% total
FA methyl esters) of kid meat from Semimembranosus muscle
Item |
Diet |
||||
C |
L |
LO |
SEM |
P-value |
|
C10:0 |
0.09 |
0.17 |
0.17 |
0.009 |
0.158 |
C12:0 |
0.45 |
0.64 |
0.68 |
0.287 |
0.202 |
C14:0 |
4.67 |
5.83 |
6.70 |
0.801 |
0.064 |
C15:0 |
0.27 |
0.34 |
0.37 |
0.150 |
0.096 |
C16:0 |
22.16 |
22.76 |
24.15 |
1.114 |
0.060 |
C17:0 |
0.45 |
0.55 |
0.55 |
0.236 |
0.147 |
C18:0 |
12.66 |
12.14 |
12.03 |
1.098 |
0.212 |
C20:0 |
0.04 |
0.05 |
0.06 |
0.002 |
0.696 |
C21:0 |
0.06 |
0.05 |
0.04 |
0.002 |
0.854 |
C22:0 |
0.42 |
0.29 |
0.31 |
0.111 |
0.322 |
C23:0 |
1.13 |
0.98 |
0.93 |
0.165 |
0.165 |
∑ SFA |
42.39 |
43.80 |
45.99 |
1.152 |
0.052 |
C14:1 |
0.04 |
0.17 |
0.14 |
0.008 |
0.095 |
C15:1 |
0.16 |
0.21 |
0.24 |
0.085 |
0.177 |
C16:1 trans |
0.32 |
0.44 |
0.41 |
0.049 |
0.369 |
C16:1 cis |
1.37 |
1.51 |
1.52 |
0.174 |
0.828 |
C17:1 |
0.28 |
0.43 |
0.19 |
0.033 |
0.125 |
C18:1 n9 trans |
0.13 |
0.24 |
0.13 |
0.010 |
0.163 |
C18:1 n9 cis
|
31.98 b |
34.69 a |
31.55 b |
2.005 |
0.029 |
C20:1 n9 |
1.08 b |
0.57 ab |
0.32 a |
0.099 |
0.038 |
C22:1 n9 |
4.78 |
3.42 |
3.32 |
0.552 |
0.059 |
∑ MUFA |
40.12 ab |
41.67 a |
37.83 b |
0.715 |
0.042 |
C18:2 n6 trans |
0.12 |
0.18 |
0.12 |
0.006 |
0.774 |
C18:2 n6 cis
|
7.88 |
7.64 |
8.66 |
0.566 |
0.146 |
C18:3n6 |
1.17 |
1.24 |
1.12 |
0.074 |
0.363 |
C18:3n3 |
0.11 |
0.18 |
0.17 |
0.009 |
0.622 |
C20:2 n6 |
0.70 |
0.47 |
0.32 |
0.022 |
0.179 |
C20:3 n6 |
4.21 |
4.17 |
4.22 |
0.061 |
0.696 |
C20:4 n6 ARA |
0.02 |
0.03 |
0.02 |
0.001 |
0.785 |
C20:3 n3 |
0.13 |
0.08 |
0.06 |
0.005 |
0.444 |
C22:2n6 |
0.20 |
0.12 |
0.14 |
0.013 |
0.312 |
C20:5 n3 EPA |
1.12 |
0.67 |
0.35 |
0.101 |
0.058 |
C22:5 n3 DPA |
0.66 |
1.01 |
1.14 |
0.040 |
0.061 |
C22:6 n3 DHA |
0.67 |
0.70 |
0.56 |
0.022 |
0.254 |
∑ PUFA |
16.99 |
16.49 |
16.88 |
0.113 |
0.102 |
C, control feed; L, control feed + 3% extruded
linseed; LO, control feed + 3% extruded linseed + 0.6% oregano. EPA:
eicosapentaenoic acid; DPA: docosapentaenoic acid docosapentaenoic acid; DHA:
docosahexaenoic acid; a-b: P < 0.05
Tufarelli et al. 2013). In the examined meat muscles L. lumborum and Semimembranosus)
of suckling Grigia di Potenza kids, the dietary treatments did not influence
the proximate nutritional composition of meat, and this trend was also observed by Jambrenghi et al. (2007) in suckling kids. In our feeding trial, the FA profile of both
meat muscles were to some extent influenced by the dietary treatments; however,
as expected, the kids’ meat FA profile varied based on the nutritional
characteristics of diets fed to goat. A increase with
linseed plus oregano in diet was found in L. lumborum meat for total SFA (palmitic acid) compared to
the other two kid groups. Further, a significant increase in oleic acid was
detected in linseed group for Semimembranosus muscle. At this regard, the main
monounsaturated fatty acid in meat muscle was the oleic acid, which might be
linked to the high concentration in linseed oil, as previously demonstrated by
Colonna et al. (2011) and Rotondi et al. (2018). The high level of oleic
acid in diet including extruded linseed determined higher concentration of this
fatty acid in the meat of suckling kids fed the tested high-quality feed
ingredient than those fed the other diets. Also, there were no dietary effects
on the total PUFA (polyunsaturated fatty acid) in both kid meat cuts, and this
was in accordance with the results of Berthelot et al. (2010) in meat from lambs.
Conclusion
Based on the findings, the present study confirms that both extruded linseed and oregano can be
added in goat diet as no decrease in growth traits and meat quality was
assessed in suckling kids, being also capable to positively modulate meat lipid
profile. Therefore, this experiment therefore supported the idea that including
extruded linseed and oregano in the feeding system of lactating goat would
produce kid meat with a healthier lipid profile with no detrimental effect on
growth performance.
Acknowledgements
The present study was founded and supported by the Region Basilicata
(Italy) “VAL.BI.OVI.CAP. - PSR Region Basilicata 2014-2020 – M 10 – Sub
M 10.2 - Support for the sustainable
conservation, use and development of genetic resources in agriculture”.
Author Contributions
All authors have equally contributed to the manuscript and read and
approved the content of the manuscript.
Conflicts of Interest
All other authors declare no conflicts of interest
Data Availability
Data presented in this study are available on fair request to
the corresponding author.
Ethics Approval
Ethical review and approval were waived for this study, due
to animals were cared for and handled in compliance with the EU legislation on
animal welfare regulations (Directive 2010/63/EU which updates and replaces the
1986 Directive 86/609/EEC on the protection of animals used for scientific
purposes) and following the University research policy.
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