Buffalo bulls for meat production: feeding and meat quality
Gonzalez, Oswaldo Josè (2011) Buffalo bulls for meat production: feeding and meat quality. [Tesi di dottorato] (Inedito)
Full text disponibile come:
The general aim of the PhD thesis, realised at the Department of Animal Science and Food Control (University of Napoli, Federico II, Italy), was to study animal performance and the nutritional characteristics of meat from Buffalo bred in Italy (Italian Mediterranean Buffalo) fed different diets. The importance of this research is to give a contribute to better characterize the buffalo infra vitam performance (i.e. weight gain, feed conversion index, etc.) and meat quality (mainly in terms of fatty acids profile). Moreover, the originality of the investigation into the field was the diet composition. In particular, in the first experimental study the use of a leguminosae (faba bean, Vicia faba minor L.), as protein source in the diet of buffalo, was compared to the soya bean meal. The second investigation refers the results obtained using a nutraceutical additive (Aloe arborescens) in the dairy cow buffalo diets to study the influence on the colostrums quality and buffalo veal performance in the early period of life. In the first trial it has been demonstrated that feeding growing buffalo with diet without soybean does not affect either in vivo performances (body weight, daily weight gain and biological efficiency of growth, feed conversion index) or nutritional characteristics of meat. This is very interesting, due to the public concerns about genetically modified feed, as large part of soybean nowadays is. The second trial confirmed the influence of good quality colostrums on the calves growth. Indeed, the addition of Aloe arborescens to the mother’s diet during the last period of pregnancy, significantly increased the immunoglobulin content of colostrums. This result, in addition to determine and adequate passive transfer of immunity, very probably also determined the higher growing performances of calves due to the link of IgG to a number of growth and maturation factors able to increase absorption of nutrients from intestine. Particularly interesting are the results on the fatty acids profile and cholesterol content of buffalo meat. The cholesterol content results lower than those found for the Italian bovine bred specialised for meat production; the contents of myristic, palmitic and stearic acids result significantly lower than those recorded by other authors for young bulls of Chianina bred. To the light of the both high atherogenic and thrombogenic activity of the first two fatty acids and of that only thrombogenic of the stearic acid, we can attribute a favourable judgment to buffalo meat from the dietetic-nutritional point of view. In fact, although the contents of oleic acid and of PUFA of the ω-6 and ω-3 series are not particularly high, both the atherogenicity (AI) and the thrombogenicity (TI) index were very low.
Solo per gli Amministratori dell'archivio: edita il record