The influence of protein sources alternative to soybean was evaluated for feeding “Gentile di Puglia” breed lambs. The lambs were fed pelletted diets containing alternatively: a) soybean b) faba bean; c) lupin or d) pea. Lambs fed the faba bean diet showed the greatest slaughter weight and a better carcass conformation; however, the carcasses were significantly fatter than those obtained from soybean fed lambs. The protein source did not affect the incidence of the different meat cuts of the half carcass with exception for the loin, that was higher in lambs fed with pea in comparison with those fed the lupin and soybean diets. The blood cholesterol level was lowered following feeding with faba bean as compared to the soybean and pea groups. In conclusion, the protein sources tested, with particular concern for faba bean, may effectively replace soybean in feeding for fattening lambs.

The aim of the present research was to evaluate the physical and chemical characteristics of meat of twenty-four suckling lambs, 12 Leccese lambs (LEC) and 12 Comisana lambs (COM) fed with ewe milk from mothers (NAT) or artificial milk (ART) and slaughtered at 35 days of age. Leccese meat from suckling lamb was significantly higher in water content (74.91% vs 73.76%) and lower in fat content (2.86% vs 3.75%). No significant differences were observed between the two breeds and feeding system on meat tenderness, but Leccese lambs, fed with artificial milk, gave more tender meat (2.02 kg/cm2 vs 2.60, kg/cm2). Regarding the colour characteristics differences on Longissimus lumborum muscle were observed on lightness (L*) resulting significantly higher in suckling Leccese lambs compared to Comisana lambs (42.03 vs 41.29; P<0.05). A lower red index (a*) (8.02 vs 8.53; P<0.05) and a higher yellow index (b*) (8.83 vs 8.56; P<0.01) were found in Leccese breed lambs comparing to Comisana. Fatty acid profile of the meat showed a significant (P<0.05) higher incidence of saturated fatty acid in Naturale group (43.72%) comparing with Artificiale group (35.83%). Monounsaturated fatty acids in artificial diet compared to natural (54.40% vs 46.79%) and those of Comisana breed (P<0.05) comparing to Leccese (51.45% vs 49.74%) were higher. Atherogenicity and thrombogenicity indexes were better in suckling lamb fed with artificial milk (P<0.01). In Leccese lambs the better ratio ω6/ω3 was obtained when lambs were fed with ewe milk comparing to artificial (4.01 vs 5.50; P<0,05). Cholesterol content in the blood and liver was lower (P<0.01) in lambs fed with artificial milk in both breeds.

The increasing use of genetically modified (GM) feeds has aroused many concerns in Europe. The possibility to replace soybean in livestock feedstuffs has led to revalue the use of legume grains such as pea (Pisum sativum), lupin (Lupinus albus) and field bean (Vicia faba var. minor). The use of the these legume grains may lower the European dependence of protein rich feeds. The cultivation of legume grains is economically feasible and is widely practiced in South Italy due to the favorable land and climatic conditions and accordingly to the EU provisions on crop rotation. This study was planned in order to evaluate the influence of a diet containing a variety of pea (Pisum sativum L., var. Corallo) commonly cultivated in South Italy as alternative to a traditional soybean meal based feed on the productive performances and meat quality traits in heavy lambs of two local Merino crossbreeds. The experiment was conducted using two different Merino ethnic groups of 20 male lambs each: “Merinizzata Cavone” (MC) and “Merinizzata Leccese” (ML). All the lambs were raised traditionally with their dams suckling milk until the age of 50 days and then they were weaned using a commercial weaning feed for a week. The lambs of each genetic pool were divided into two homogeneous groups (No. = 10) and fed with one of the two pelletted rations containing: a) soybean meal (SBM) or b) pea feed (PF). Lambs were slaughtered altogether at the age of 100 days. The results show that pea may be successfully used in lamb diets providing satisfactory results in terms of growth performance and meat quality. The MC group has shown good results in terms of lamb growth along with meat yield and quality. This genotype deserves additional investigation in order to get further insight on the response of animals to dietary treatments, that is extremely variable in lamb breeds commonly used for meat production in South Italy.

In March, 24 male lambs were divided into three groups and ted as follows: maternal milk (MM); acidified milk replacer (MR); acidified milk replacer with 5% of the tat total amount replaced by a linseed and fish oil mixture (MR+PUFA). Milk consumption and live weight were recorded weekly. At slaughter we recorded the carcass composition, pH, tenderness, colorimetric characteristics, chemical and fatty acid composition of the meat. Natural suckling resulted in a better slaughter yield (P < 0.01), tatter carcasses, and meat which was more tender (P < 0.01), less bright (P < 0.01) and redder (P < 0.05) than the two experimental groups. Meat from naturally suckled lambs contained higher (P < 0.01) concentrations of saturated fatty acids (SFA) than the other groups. Samples from the MR+PUFA group showed higher (P < 0.01) levels of PUFA and a better PUFA/SFA ratio. The groups reared artificially showed atherogenicity and the thrombogenicity index lower (P < 0.01) than the group naturally feeding.

The effects of the slaughter season (winter and spring) and the age at slaughter (45 and60 days) on the carcass characteristics and physico-chemical quality of meat were inves-tigated on 40 Leccese lambs. In each season, 20 lambs were subdivided into two groupscorresponding to the experimental ages. All lambs received maternal milk and a supple-mentation of hay and commercial concentrate from 30 days to slaughter. The ewes werefed a basal mixed diet (unifeed) and commercial concentrate and were allowed to graze for5 h a day on polyphytic cultivated grassland. The increase of the lambs’ slaughter age from45 to 60 days resulted in an improvement in live weight, some commercial cuts (shoulderand loin), the majority of the carcass measurements, adiposity and conformation of shoul-der and leg and the muscle/fat ratio. Intramuscular collagen properties were also affectedby slaughter age. Considering the slaughter seasons, the best results have been obtained inspring and have been maximised in lambs slaughtered at 60 days that showed the greatestlive weight (16 kg), good percentages of commercial cuts and carcass measurements, thegreater levels of adiposity and better conformations of shoulder and leg and the lowestWarner–Bratzler (WB) shear force, without substantial difference in relation to colorimet-ric indices of meat. In conclusion, age and season of slaughter should be considered for thetraditional production of light lambs. Lambs slaughtered in spring at 60 days of age showedthe better characteristics of the carcasses and quality of meat.

In order to study the productive aspects and the meat’s chemico-nutritional quality and the acidic composition of fat from Black pigs of Basilicata in different ages, there were used 12 animals from which 4 slaughtered at 9 months, 4 at 12months and 4 at 15 months of age. All animals were reared at indoor conditions and fed with the same feed. From the obtained results, it can be seen that the slaughtering age has a positive effect on the final live body weights, always more in those older animals (165,33 kg vs 140,8 kg and 116,5 kg), on carcasses’ weight, on carcasses’ conformation, on the composition of carcasses’ cuts, on slaughtering yields, always lower in pigs of 9 months. Moreover, raw meat at 3 days from the slaughter of 15 months of age pigs, apart from presenting a higher (P&lt;0,01) and significant pH (6,58 vs 5,16 e 5,14), in comparison with those younger (12 and 9 months), is certainly (P&lt;0,01 and/or P&lt;0,05) redder (7,11 vs 5,35 and 3,03), less hardy (2,27 kgf/cm2 vs 2,86 kgf/cm2 and 3,30 kgf/cm2) and more resistant; while, the cooked meat of 12 months of age animals is certainly (P&lt; 0,01) less hard (2,22 kgf/cm2 vs 2,85 kgf/cm2 and 2,38 kgf/cm2), more watery and poorer in fat (1,43% vs 2,92% and 1,80%). In general, as far as regards the fat of cooked meat, it seems that this of younger animals presents certainly (P&lt;0,05) a higher quantity of SFA (39,78% vs 38,10% and 36,37%) lower percentage of MUFA (47,22% vs 50,90% and 50,07%), a higher percentage of UFA and a ratio of ω6/ω3 less (P&lt;0,01) favorable, fact that it affirms also in cooked meat. In principal and as it is already reported, it can be concluded that the most appropriate slaughtering age is this of 15 months.

The present trial aimed to evaluate the effect of feeding extruded flaxseed (Linum usitatissimum L.) in concentrate feed and pasture on Podolica young bulls performance and meat characteristics. Eighteen male bulls were randomly divided in three homogeneous groups and fed for 180 days two isocaloric and isonitrogenous concentrates as: (1) diet containing 350 g/kg DM of extruded flaxseed (EFS); (2) diet containing 350 g/kg DM of extruded flaxseed for the first 90 days, then bulls had also 10 h/days grazing on a natural pasture (EFSP); and (3) a control diet containing 600 g/kg of dry matter (DM) of soybean (SB) seeds. Results from growth trial of bulls showed that none of the parameters studied were influenced by the dietary treatments. In slaughter trial, feeding to extruded flaxseed and pasture had a positive effect on the meat lipid component leading to lower perirenal fat accumulation and to higher conjugated linoleic acids (CLA), arachidonic acid, polyunsaturated fatty acids (PUFA) and n-3 fatty acids contents. Additionally, in both groups fed extruded flaxseed (EFS and EFSP) the carcass fat, meat L* (lightness) values as well as meat n-3 and n-6/n-3 ratio were similar, resulting however improved compared to SB-control group. Moreover, the higher vitamin E content in extruded flaxseed-diet with pasture reduced meat lipid oxidation during storage. Our findings indicate that extruded flaxseed in concentrate can be advantageously used in grazing Podolica bulls, maintaining the growth performance and improving meat lipid profile.

Little scientific information is available that has evaluated safflower (Carthamus tinctorius) cake as a sub-stitute to conventional ingredients in small ruminants diet. The objective of this work was to evaluate the effect of feeding safflower cake in total mixed rations (TMRs) on lamb and kid growth rates, carcass traits and meat fatty acid composition. Two consecutive trials were conducted using Comisana breed lambs and Garganica breed kids. Animals were randomly allocated to two isocaloric and sonitrogenous TMRs formu-lated to meet or exceed nutritional requirements, and consisted of the control diet and an experimental diet contained safflower cake. Animals were slaughtered after the feeding trial which lasted 50 days and the carcass traits and meat quality were evaluated. In both slaughter trials, none of the arameters studied were (P>0.05) influenced by dietary treatments except for slaughter weight and cold-carcass dressing that were improved in lambs fed safflower. Feeding the safflower diet resulted in significantly lower saturated fatty acid (SFA) content in meat, as well as the n-6 / n-3 polyunsaturated fatty acid (PUFA) ratio and saturation, atherogenic and thrombogenic indexes, while total PUFA and monounsaturated fatty acids (MUFA) as well as the indices related to human health increased. These results suggest that including safflower cake in diet for small ruminants can produce meat with an improved meat lipid profile. As result, safflower maintained carcass yields with no detrimental effect on meat quality.

La presente ricerca espone i parametri fisici, la composizione chimica e gli acidi grassi della carne proveniente da suini, cinghiali allevati e selvatici e i loro ibridi, F1 (cinghiale x suino) e F2 [cinghiale x (cinghiale x suino)]. All’uopo sono stati impiegati 20 soggetti, 16 di cui, suddivisi in 4 gruppi per genotipo, sono stati allevati tutti in recinti a cielo aperto e 4 cinghiali selvatici abbattuti nell’Ambito Territoriale di Caccia B della provincia di Matera (Italia). La composizione chimica è stata ricavata su un’aliquota di Longissimus dorsi (L.D.) (cotto e crudo) e sul grasso da esso estratto. Come risultato di questa ricerca, si può assumere che il cinghiale selvatico, pur presentando un minore sviluppo dei tagli più pregiati, presenta delle carni di qualità superiore, sia per le migliori caratteristiche fisiche, sia per quelle chimiche ed acidiche, che fanno di questa derrata un prodotto di elevato pregio.

Due to a lack of information, studies must be done on the productive aspects of black pig from Basilicata, in relation with different factors of variability. In order to study the effect of slaughtering age on meat quality of these pigs, 12 swine were reared indoors and fed the same way. Four were slaughtered at 9 months, four at 12 and four at 15 months of age. From the carcass of every subject was taken a sample of L.D. which has been submitted to physical and chemical characterization, determined according to ASPA official methodologies (1996). The data were analysed for variance (ANOVA) by using the GLM procedure of SAS (2000). The results show that the raw meat of 15 months of age subjects, apart from having a higher pH (5.58 us 5.14 and 5.16 respectively for 15, 12 and 9 months pigs; P<0,01), are definitely (P<0.01 and P<0.05) redder (7.11 us 5.35 and 3.03 respectively for 15,12 and 9 months pigs) and softer (2.27 us 3.30 respectively for 15 and 9 months pigs); while, the cooked meat of the subjects of 12 months of age are the softest (2.22 us 3.38 respectively for 12 and 9; P<0.01). Moreover, the raw meat of these last is less fatty (1.43% us 1.80% and 2.92% respectively for 12,9 and 15; P<0.01). As far as concern the raw fatty acids, pigs of 9 months register the highest values of SFA (39.78% us 36.37% respectively for 9 and 15 months pigs; P<0.05), the lowest (P<0.05) values of UFA (58.83% us 61.83% respectively for 9 and 15) and MUFA (47.22% us 50.90% respectively for 9 and 12) and consequently the highest value of the ratio co6/co3 (8.98 us 6.77 respectively for 9 and 15; P<0.01). The same trend is verified in the cooked meat, even if without statistical significance, except for the ratio co6/co3 (9.35 us 7.22 respectively for 9 and 12; P<0.05). From the extracted results, we deduced that the best productions were obtained from the 12 months of age swine.

This study investigated the use of different protein sources (soybean, faba bean, sweet lupin and pea) in lamb feed and their influence on the chemical and physical characteristics of the meat and on the acid composition of intramuscular fat. The meat of lambs fed on faba bean contained a greater percentage of fat than those fed on lupin (P < 0.05) and soybean (P < 0.01). The meat of lambs fed on faba bean had a greater (P < 0.01) proportion of PUFA and a higher PUFA/SFA ratio than the meat of all other groups. The thrombogenicity index and nutritive value of meat fat were higher for lambs fed with faba bean and pea. The use of lupin in feed determined the highest (P < 0.01) SFA percentage, the lowest PUFA incidence and the worst thrombogenicity index. In conclusion, the protein sources studied did not influence the physical characteristics of the meat. However, the acid composition improved with the use of pea, and especially of faba bean.