Confidence intervals for blood parameters used for nutritional and metabolic profile testing in cattle were calculated for clinically normal lactating Holstein cows, taking into account the effects of parity, stage of lactation, and season. Blood samples were collected from 740 cows in 33 Italian dairy herds according to a predefined protocol. Herds were visited during summer and the following winter, sampling 12 lactating cows at each visit (4 primiparous and 8 multiparous). Six cows were selected from the early-lactation group (days in milk: 10 to 89) and the other 6 were selected from the mid-lactation group (days in milk: 90 to 215). Cow selection criteria excluded animals clinically exposed to periparturient diseases as well as animals not considered in good health by a veterinary clinical examination. For each blood variable, outliers were identified and discarded. Data were then analyzed for their Gaussian distribution and variables with not normal distribution were log-transformed to adjust for lack of normality. Herd mean values were calculated for each blood parameter according to 3 main classification factors: parity (primiparous vs. multiparous), stage of lactation (early vs. mid) and season of production (summer vs. winter). The resulting data set was statistically analyzed using a mixed model with the fixed effects of these factors, their interactions, and the random effect of herd. General 95% confidence intervals were calculated for blood variables that showed a relevant herd variance component such as albumin, triglycerides, aspartate, urea, glucose, alanine aminotransferase, lactate dehydrogenase, direct and total bilirubin, calcium, magnesium, and potassium. For the remaining parameters, specific confidence intervals were calculated for each level of the significant main factors. Parity affected blood concentration of total protein, globulin, creatinine, alkaline phosphatase, gamma glutamyl transferase, creatinine kinase, and phosphorus. Blood nonesterified fatty acids, aspartate aminotransferase, gamma glutamyl transferase, creatinine kinase and cholesterol were influenced by stage of lactation. The season of production had a significant effect on total protein, globulin, creatinine, alkaline phosphatase, phosphorus, sodium, and chlorine. The outcomes of this work will improve the accuracy of the biochemical profile as a tool for dairy practitioners to assess the metabolic status of lactating Holstein cows.

Demand for organic milk is partially driven by consumer perceptions that it is more nutritious. However, there is still considerable uncertainty over whether the use of organic production standards affects milk quality. Here we report results of meta-analyses based on 170 published studies comparing the nutrient content of organic and conventional bovine milk. There were no significant differences in total SFA and MUFA concentrations between organic and conventional milk. However, concentrations of total PUFA andn-3 PUFA were significantly higher in organic milk, by an estimated 7 (95 % CI −1, 15) % and 56 (95 % CI 38, 74) %, respectively. Concentrations ofα-linolenic acid (ALA), very long-chainn-3 fatty acids (EPA+DPA+DHA) and conjugated linoleic acid were also significantly higher in organic milk, by an 69 (95 % CI 53, 84) %, 57 (95 % CI 27, 87) % and 41 (95 % CI 14, 68) %, respectively. As there were no significant differences in totaln-6 PUFA and linoleic acid (LA) concentrations, then-6:n-3 and LA:ALA ratios were lower in organic milk, by an estimated 71 (95 % CI −122, −20) % and 93 (95 % CI −116, −70) %. It is concluded that organic bovine milk has a more desirable fatty acid composition than conventional milk. Meta-analyses also showed that organic milk has significantly higherα-tocopherol and Fe, but lower I and Se concentrations. Redundancy analysis of data from a large cross-European milk quality survey indicates that the higher grazing/conserved forage intakes in organic systems were the main reason for milk composition differences.

Demand for organic meat is partially driven by consumer perceptions that organic foods are more nutritious than non-organic foods. However, there have been no systematic reviews comparing specifically the nutrient content of organic and conventionally produced meat. In this study, we report results of a meta-analysis based on sixty-seven published studies comparing the composition of organic and non-organic meat products. For many nutritionally relevant compounds (e.g. minerals, antioxidants and most individual fatty acids (FA)), the evidence base was too weak for meaningful meta-analyses. However, significant differences in FA profiles were detected when data from all livestock species were pooled. Concentrations of SFA and MUFA were similar or slightly lower, respectively, in organic compared with conventional meat. Larger differences were detected for total PUFA andn-3 PUFA, which were an estimated 23 (95 % CI 11, 35) % and 47 (95 % CI 10, 84) % higher in organic meat, respectively. However, for these and many other composition parameters, for which meta-analyses found significant differences, heterogeneity was high, and this could be explained by differences between animal species/meat types. Evidence from controlled experimental studies indicates that the high grazing/forage-based diets prescribed under organic farming standards may be the main reason for differences in FA profiles. Further studies are required to enable meta-analyses for a wider range of parameters (e.g. antioxidant, vitamin and mineral concentrations) and to improve both precision and consistency of results for FA profiles for all species. Potential impacts of composition differences on human health are discussed.

The study aimed to assess the in vivo and postmortem prevalence of respiratory disorders in veal calves and investigate risk factors associated with them. A cross-sectional study was carried out in 174 farms in the 3 major veal meat-producing countries in Europe (50 in France, 100 in the Netherlands, and 24 in Italy). Trained veterinarians visually evaluated individual calves of 1 batch per farm at 3 and 13 wk after arrival and at 2 wk before slaughter to assess the prevalence of hampered respiration, nasal discharge, and coughing. A random sample of lungs belonging to calves of the same batch was monitored at the slaughterhouse for mild to moderate or severe signs of pneumonia, and presence of pleuritis. Data regarding veal calf housing, feeding, and management and specific characteristics of the batch were collected through an interview with the stockperson, and the potential of these as respiratory disease risk factors was assessed. Regardless of the stage of fattening, the prevalence of in vivo signs of respiratory disorders in calves was always <7%. This low prevalence was likely the outcome of the general implementation by veal producers of standardized practices such as prophylaxis, all-in/all-out, and individual daily checks of the calves, which are recognized tools for effective disease prevention and management. However, at postmortem inspection, 13.9% and 7.7% of lungs showed mild to moderate and severe signs of pneumonia, respectively, and 21.4% of the inspected lungs had pleuritis. Thus, even mild clinical signs of respiratory disorder in calves at specific time points during the fattening period may be associated with high prevalence of lungs with lesions at slaughter. Alternatively, clinical symptoms recorded during routine visual inspections of veal calves on-farm may be poor predictors of the true prevalence of respiratory disease in calves. Among all potential risk factors considered, those concerning the characteristics of the batch were predominant but factors related to housing, management and feeding equipment were also relevant. Different risk factors were involved at different stages of the fattening period. Therefore, to overcome respiratory disorders in veal calves, different solutions may apply to different stages of the fattening period.

The relationships between farmers' behavior toward veal calves, calves' responses to handling and transport, and veal meat quality were assessed. Two groups of 10 veal units were selected based on previous observed farmers' behavior toward the calves: one group consisted of farmers who had shown predominantly “positive” behavior toward the calves, and the other group of farmers had shown predominantly “negative” behavior. Calves were observed for their reactions to people at the unit, and 20 calves per veal unit were transported either directly to the slaughterhouse or subjected to additional transport consisting of a supplementary 20-min transport with additional unloading and loading. The effort needed to load the calves onto the truck and their behavior during loading was observed. During loading and unloading, and during lairage at the slaughterhouse, potentially traumatic incidents (falling down, hits against structures, slips) were recorded, and heart rate and cortisol measurements were taken. Carcasses were evaluated on their weight, color, conformation, pH, and bruise level. A meat sample was taken from the longissimus thoracis muscle for physical, chemical, and sensory analysis. Calves originating from “positive behavior” units showed fewer fear responses to people at the veal unit, needed less effort to be loaded to the truck, had lower heart rates during loading and unloading, and had fewer incidents at the slaughterhouse than calves from “negative behavior” units (P < 0.05). Carcasses from calves from “positive behavior” units were paler, and analyses of the meat sample revealed lower pH, moisture level, and redness compared to carcasses from calves from “negative behavior” units (P < 0.05). Additional transport led to a lower cortisol level after transport and to higher carcass pH values at slaughter compared to direct transport (P < 0.05) but did not affect meat quality. We concluded that farmers' positive behavior toward veal calves during rearing is likely to reduce the emotional responses of calves to handling and transport and to lead to fewer incidents, compared to negative behavior. This reduction of calves' emotional responses seems to be the reason for improved veal meat color.