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. © Mattioli 1885.

Twelve cross-breed Limousine x Marchigiana beef steers approximately 250 kg live weight were slaughtered. Chilling took place at 2 degrees C and carcasses were allowed to remain in the cooler for 21 days. A portion of the Longissimus dorsi (Ld) muscle was used for determined the activity of two lysosomal enzymes, (Cathepsin D and beta-glucuronidase) at 1 hr post-mortem and after 4, 7, 14 and 21 days of aging. Shear force was also determined on the same muscle at each of the above mentioned sampling times. Tenderness improved after 7 days of aging but no significant differences was observed after 14 days. Cathepsin activity was significantly influenced from the aging but not the beta-glucuronidase except for the samples from 1 hr vs 21 days (P < 0.05). More research is need to verify these findings.

This research aimed to evaluate the effect of diet lipid source and sex on meat quality and lipid fatty acidcomposition in fattening lambs. Twenty-eight Gentile di Puglia breed lambs were weaned at about 35 days of ageand included in a 2×2 factorial scheme of two sexes (males vs. females) and two diets (soybean meal vs.extruded linseed).Lambs fed linseed diet had a higher carcass fat score than lambs fed soybean diet. The linseed diet gave ahigher (P < 0.05) PUFA content and a lower n-6/n-3 ratio than the soybean diet. The females had lower(P < 0.01) daily growth rates, higher (P < 0.01) feed conversion ratio, greater (P < 0.01) dressing percentagesand fatter carcasses (P < 0.01); while, the meat of the males showed higher values of final pH, brightnessand yellow index. The males showed a lower PUFA n-6:n-3 ratio in comparison with females.In conclusion, the diet influenced fewer variables compared to sex. The fatty acid composition of meat resultedmore satisfying in males than females.

In March, 24 male lambs were divided into three groups and fed as follows: maternal milk (MM); acidified milk replacer (MR); acidified milk replacer with 5% of the fat 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), fatter 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.

Among the components of the human diet, meat supplies a wide range of nutrients and is a source of fat both as adipose tissue and as marbling within the muscle. The most important characteristics of lipids are the quantity and type of fatty acid (saturated fatty acids and polyunsaturated fatty acids) and the cholesterol concentration. The balance in the diet between omega-3 PUFA formed by alpha-linolenic acid and omega-6 PUFA by linoleic acid, and the ratio is also a risk factor in cancer and coronary heart disease. Ratios less that 4 are strongly recommended. Different amounts of omega-3 fatty acids in protected form from rumen, do make the difference in meat quality of lamb and in particular in fatty acids compounds. Beneficial effect was found in the composition of the longissimus muscle of lamb fed with 7% of omega-3. Deeper studies on this particular topic will strongly affect prevention in medicine and clear pathology. The possibility of taking in protective compounds with food is very important for the human health and even more for diseased persons.

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. Copyright 2014 Zoological Society of Pakistan.

Thirty Gentile di Puglia and thirty Val del Belice breeds lambs have been bred. They were fed with weaning feed over a 30-day period, and later with growth feed added with omega-3. The most representative fatty acid was DHA. Lambs were divided in two groups according to the following treatments: First group: Post weaning rationing with no omega-3 in diet; Second group post weaning rationing with diet containing 2% of omega-3; Lambs were slaughtered at 110 days of age and the carcasses were chilled at 3° C for 24 h. After the carcass was sectioned in quality cuts. The leg and rib cuts were broken down into fractions tissue. A sample of the Longissimus dorsi muscle was subjected to quality analysis. Polyunsaturated fatty acids were analyzed on the intramuscular fat. Important results were found in lambs fed with omega-3 addition, in order to improve the color and fatty acids. Further investigation is needed to define the optimal dose of integration.

Effect of sex on carcass characteristics and lamb meat quality of crossbred lambs (Gentile di Puglia X Val di Belice), were analysed. Eighteen lambs distributed in two groups (male and female), after weaned at 30 days, were slaughtered at 70 days of age. Dressing proportion and physical characteristics of carcass were significantly different (P<0.05), between males and females. Sex affected pH 24h in the muscles while color parameters were similar in both sexes. INTRODUCTION - Some rustic breeds have been selected in the southern regions of the Italy due to very hard feed and environmental conditions. Gentile di Puglia breed has been originated, by Merinos breed substitution on autochthonous breeds and is known for its adaptation to the local environment (hills and mountains) hard conditions. Another typical native local breed from the South Italy is Val di Belice. The breed is also adapted to live on arid soils and produce lot milk that is employed for the production of traditional fresh cheese. In Italy lambs are slaughtered very young, and less frequently, after a short fattening period, generally under intensive husbandry conditions. Many factors influence lamb meat quality such as breed (Purchas et al., 2002;) and sex (Dransfield,et al. 1990;). Meat quality and acceptability is determined by its physicochemical characteristics. Our aim is to use the effect that meat-type rams (Gentile di Puglia) produce on a milk-type sheep (Valle del Belice) in order to improve lamb meat quality.MATERIALS AND METHODS - The study was conducted with eighteen crossbred lambs (Gentile di Puglia x Val di Belice), distributed in two groups (male and female), after weaned at 30 days, received commercial concentrate and cereal straw ad libitum. All lambs were slaughtered at 70 days of age. After slaughter, carcass weight was determined and the carcasses were then chilled at 4°C for 24h in a conventional chiller, dressing (D) and shrink losses (SL) were evaluated. The pH values have been releved, using a glass electrode, on Semimembranosus (Sm), Longissimus dorsi (Ld) and Biceps femoris (Bf) muscles at slaughtering (pH1), after refrigeration to +4°C for 24 (pH24), 48 (pH48) and 72 hours (pH72). On a sample of Ld muscle the color was estimated by the Hunter Lab system using a colorimeter Minolta CR200 (illuminant D 65), which measured the values of Lightness (L), Redness (a) and Yellowness (b) by making 5 readings for each meat sample, approximately 2.5 cm thick, after refrigeration to +4°C for 24, 48 and 72 hours. Tenderness was measured using a Warner Bratzler shear device applied to an Instron 5544 and expressed as the cutting force (kg/cm2). In order to evaluate losses due to cooking, samples were weighed before and after cooking, in a convector oven at an inside temperature of the sample of 60° C over 30 minutes, measured by a diving (sinking) probe thermometer. Cooking loss was considered as a percent of the initial weight. Data were analyzed

The research is intended for evaluating the influence of different lipid sources in lambs ration on health index of muscle lipids, to the purpose of human well being. 18 male lambs Gentile di Puglia were weaned at 40 days of age, divided into three homogeneous groups and fed with: concentrated feed (C); replacement of 1.5% of feed with lyophilized algae (A); replacement of 5% of the feed with camelina sativa seeds (CS). The diets were isoenergetic and isoproteic and the food was given ad libitum. The lambs were slaughtered at 70 days of age and the fatty acid profile was determined on intramuscular fat of Longissimus lumborum muscle by gas chromatography and polyunsaturated fatty acids PUFA)/saturated fatty acids (SFA) ratio, n-6/n-3 fatty acid ratio, plasma cholesterol lowering (PCL)/plasma cholesterol elevating (PCE) ratio, atherogenicity index (AI) and thrombogenicity index (TI) were also calculated. The fatty acids values were expressed as percentage (wt/wt) of total fatty acid methyl esters. The data were subjected to statistical analysis, using the SAS procedure. The A group, compared to C and CS groups, increased the docosahexaenoic acid (DHA) content in the lipids muscle (0.72 vs. 0.32 %; P<0.05) and decreased the n-6/n-3 ratio (2.63 vs. 3.74 - 3.87; P<0.05). The CS group compared to the other two groups, showed a higher unsaturated fatty acid (UFA); 56.16 vs. 51.82 - 52.13; P<0.01) proportion, and a better PCL/PCE ratio (1.30 vs. 1.12 - 1.09; P<0.05); also those, compared to subjects receiving the alga showed a better atherogenicity index (0.6 5 vs. 0.77 - 0.78; P<0.05). The thrombogenicity index resulted lower and, therefore, better for the CS group compared to A group (1.17 vs. 1.31; P<0.05) and, especially, with respect to C group (1.17 vs. 1.39; P<0.01). In addition, camelina sativa, compared to algae diet, increased the essential linolenic fatty acid proportion (1.06 vs. 0.82%; P<0.05). In conclusion, the algae diet enriched meat lipids with DHA and provided better value for n-6/n-3 ratio, while the camelina sativa diet, conditioned the best AI and TI. Further research is needed in order to optimize the percentage of integration of lipid sources and to assess the usefulness of their association also with other sources.

This paper deals with the development of feeding strategies for sheep and goats aimed at obtaining "functional meat". After weaning part of fat feed in lambs slaughtered at 70 days, was replaced by three levels of Camelina Sativa feeding. Eighteen lambs "Gentile di Puglia" were weaned at 40 days and divided into three homogeneous lots: (a) control; (b) level 5%; (c) level 10%. Performance in vivo, carcass quantity-quality characteristics, chemical and physical properties of meat and fatty acid profile of lipids of longissimus lumborum muscle were estimated. Data were processed by GLM procedure of SAS software package 2000. The lean leg proportion of lambs in the first lot is higher than that in b (70.8 vs. 69.0%, P <0.05) while the fat proportion increases only in lot c (6.7 vs. 4.5, P < 0.05). The loin of the lambs receiving the highest level of seeds showed a higher proportion of fat compared to a and b lots (66.6 vs. 61.9-62.5%, P <0.05). The shrinkage of lamb carcasses due the fridge is major in lot b), of statistical significance only relevant to lot c (2.8 vs. 2.1, P <0.01). pH24 was strongly (P <0.01) influenced by the diet (5.8, 5.6, 5.5 respectively in lots c, a and b). The colorimetric characteristics show that the lambs meat in lot c is less bright than the other two (L*: 38.9 vs. 45.1, 45.0, P <0.01), while the red color of lambs meat in lot b appears brighter (a*: 10.9 vs. 8:41, P <0.05 and 10.9 vs 7.5, P <0.01 respectively for level 10 and 0) and the same is for yellow (b*: 12.2 vs. 9.4-9.5, P <0.01). The meat of lambs fed with a larger amount of lipidic feed resulted markedly harder than that of lambs fed with a lower amount (1.65 vs. 2.30 kg / cm2, P <0.05). The meat of lambs fed with Camelina Sativa has lipids richer in unsaturated fatty acids and better healthy properties.

Different studies suggest that the disparity in functional properties among variousmuscles or fiber types can be attributed mainly to myofibrillar proteins. The myosinis different in istochemical, biochemical, enzymatic properties and degradation on postmortem storage. Proteolytic enzyme activity participates in myofibrillar breakdown and continues to be active in muscle post-mortem influencing tenderization of meat. Age and type of muscle are two factors which are involved in the proteinases activity. In this studyactivity of cathepsin D and Warner-­ Bratzler Shear (W.B.S.), were measured in the longissimus lumborum (LL) and in the semimembranosus (SM)muscles of 24 lambs slaughtered in two different ages (70 and 110 days). Samples from each muscle were prepared in the lysing buffer (sodium trate buffer, EDTA and Triton) and pH adjusted to 5. Haemoglobin was used as substrate at the 0.6 and 2.0 final concentrations (in %, w/v). Theextraction of cathepsin D was also determined with Lowry method. Cathepsin D activity increased with substrate concentrations, reaching themaximum value in the LL muscle with 2% of haemoglobin (P< 0.01) in sample of animals 70 days old. Values of the specific activity (37.12 vs23.15 mg of tyrosine/g protein/h t 45° C ) and total activity (mg of tyrosine/g muscle/h at 45 °C) of cathepsin D showed the same trend observed above. These data are confirmed by the rheological (W.B.S.) values of the LL muscle compared to SM (2.21 vs 3.25 kg/cmsq; P<0.01) that correlatethe amount of the cathepsin D with tenderization of th meat. Between the two ages the younger lambs showed better, but not significant, resultsfor amount of cathepsin D and for shear values.

In order to improve the quality of animal products through their enrichment in nutraceutical substances, the influence of the dietary lipid percentage replaced by seaweed on 70 day-lamb meat production, was evaluated. Eighteen lambs "Gentile di Puglia" were weaned at 40 days and divided into three homogeneous lots: A) control; B) level 1.5%; C) level 2.5%. Performance in vivo, carcass quantity-quality characteristics, chemical and physical properties of meat and fatty acid profile of lipids of Longissimus lumborum muscle were estimated. Data were processed by GLM procedure of SAS. Results pointed out that the slaughter weight and hot yield were markedly (P <0.05) higher in lambs feed with algae. The lean of control lambs thigh showed a higher statistical value: in batch B (71.0 vs. 68.7%, P <0.05) and especially in the lot C (67.4%, P <0.01). The incidence of fat does not seem affected by the type of feeding. Concerning the loin, no difference in fat and bone was evidenced. Only the proportion of lean significantly varied between the two levels of integration being greater in lot B (63.2 vs. 58.0, P < 0.05). Docosahexaenoic acid levels of B and C groups were similar but both higher than in A group (4.58-4.61% vs 0.38%; P <0.01). Eicosapetanoic acid levels of B and C groups were different (1.79% vs 2.64%; P <0.05) but both higher than in A group (0.46; P <0.01). pH24 is greater in lot C than in the other two (5.8 vs. 5.5-5.6, P <0.01). As far as the colorimetric characteristics are concerned, the yellow index is higher in batch C (b * :11.2-11.7 vs 9.7, P <0.01). Tenderness varies between 2.15 and 2.33 kg / cm 2 and no difference resulting from dietary treatment was found. Feeding integration with alga, changes fatty acid composition by improving the health properties of meat.

The study investigates faba bean and lupin seeds when used alone or in combination as protein supplements for growing lambs, and their effects on growth, carcass characteristics, and hematological traits. Twenty four Gentile di Puglia male lambs were weaned at 38 ? 2 days of age, and divided into three homogeneous groups, based on body weight (BW). For eight weeks before slaughter, the lambs were assigned to one of three isoenergetic and isonitrogenous dietary treatments, differing in the protein supplement: a faba bean diet (FB) containing 300 g/kg diet (on as fed basis) of faba bean seeds; a faba bean plus lupin diet (FB+L) containing 150 g/kg diet of faba bean seeds plus 150 g/kg diet of lupin seeds (both on as fed basis); a lupin diet (L) containing 250 g/kg diet of lupin seeds (on as fed basis). Individual body weights and feed intakes were recorded weekly to calculate average daily gain (ADG), average daily feed intake (ADFI) and feed conversion ratio. In the 1st and 8th weeks of the trial, bloodsamples were taken in order to measure glucose, total cholesterol, NEFA, creatinine, urea and total protein concentration and respective electrophoresis fractions. Carcass traits and tissue composition of leg and loin were determined. Slaughter body weight was lower for lambs fed on diets containing lupin than for lambs fed on diets containing faba beans. In Group L, ADG was lower than FB and FB+L groups. Group L lambs had lower ADFI than the other two groups. For Group FB lambs, loin weight was a higher percentage of half carcass weight than for Groups L and FB+L lambs. Leg and loin dissection data showed Group L lambs to have a greater percentage of bone in the leg than Group FB+L lambs. Group L lambs had higher concentrations of urea than the other two groups at the end of the trial. The use of lupin alone was associated with lower growth performances whereas, when lupin is given with faba bean the results suggest positive effects.

This study aimed to evaluate the effects of using faba bean and lupin seeds used singly or in associationas protein sources in the diet of fattening lambs. The physical and chemical characteristics of the meatand its fatty acid composition were investigated.Twenty-four "Gentile di Puglia" male lambs, weaned at 38 ± 2 days of age and at an average initialbody weight of 15.8 ± 0.5 kg (mean ± sd), were divided into three homogeneous groups (n = 8) and fedfor 8 weeks with three different experimental diets: FB containing 300 g/kg diet (on as fed basis) offaba bean seeds; FB + L containing 150 g/kg diet of faba bean seeds plus 150 g/kg diet of lupin seeds; Lcontaining 250 g/kg diet of lupin seeds. Three types of pelleted total mixed rations were formulated to beisonitrogenous and isocaloric. Meat chemical composition, pH, colour and Warner-Bratzler Shear Forcewere not influenced by dietary treatment. Analysis of the intramuscular fat showed a higher percentageof the saturated fatty acid (SFA) myristic acid (C14:0) in the meat of L lambs than in FB and FB + L (7.13vs 4.41-4.71%; P < 0.05); comparison of the polyunsaturated fatty acid (PUFA) percentages showed thatthe faba bean diet gave higher levels of linoleic acid (C18:2 n-6 cis9, cis12) than lupin (3.35 vs 2.44%;P < 0.05) and lower levels (0.31 vs 0.39%; P < 0.05) of linolenic acid (C18:3 n-3). The n-6/n3 ratio and thethrombogenicity index were not influenced by diet, whereas the atherogenicity index was lower, andtherefore better, when lambs were fed the faba bean diet in comparison with the lupin diet (0.89 vs1.29; P < 0.05). In general, for the parameters we studied, the use of lupin in association with faba gaveintermediate values, without any significant differences compared to those for the protein sources usedsingly. In conclusion, the diet containing lupin had a negative effect on fatty acid composition of theintramuscular fat, while this effect was mitigated by the use of lupin + faba in association.

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.