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The use of pea (Pisum sativum) has been recommended to replace soybean meal in the diet of ruminants, but it may affect meat quality. The aim of this study was to evaluate the effect of the proportion of pea (0%, 10%, 20% and 30%) in fattening concentrates fed to light lambs for 41 days on carcass colour and on the meat quality. Pea inclusion affected neither the colour of the lamb carcasses nor affected most of the parameters of the meat quality. However, the inclusion of pea affected the cholesterol content, and the 20%pea concentrate yielded meat with greater cholesterol contents than the 30%pea concentrate did (p< 0.05). The inclusion of pea had minor effects on individual FAs but affected the total saturated fatty acids (p< 0.01) and the thrombogenicity index (p< 0.05). A greater total saturated fatty acid content was recorded for the 20%pea concentrate than for the rest of the concentrates, and a greater thrombogenicity index was recorded for the 20% concentrate than for the 10%pea concentrate. The results indicated the viability of the inclusion of pea in the fattening concentrate of light lambs without impairing meat quality, with the 30%pea concentrate being the most suitable to reduce the soya-dependency.
Mireia Blanco; Guillermo Ripoll; Sandra Lobón; Juan Ramón Bertolín; Isabel Casasús; Margalida Joy. The Inclusion of Pea in Concentrates Had Minor Effects on the Meat Quality of Light Lambs. Animals 2021, 11, 2385 .
AMA StyleMireia Blanco, Guillermo Ripoll, Sandra Lobón, Juan Ramón Bertolín, Isabel Casasús, Margalida Joy. The Inclusion of Pea in Concentrates Had Minor Effects on the Meat Quality of Light Lambs. Animals. 2021; 11 (8):2385.
Chicago/Turabian StyleMireia Blanco; Guillermo Ripoll; Sandra Lobón; Juan Ramón Bertolín; Isabel Casasús; Margalida Joy. 2021. "The Inclusion of Pea in Concentrates Had Minor Effects on the Meat Quality of Light Lambs." Animals 11, no. 8: 2385.
The shortage of some ingredients and, consequently, the continuous increase in the price of feed encourage the search for other alternatives to maintain animal production and enhance its products. In this line, the use of aromatic plant by-products in animal diet has been recently and widely considered, given their richness in bioactive compounds. Therefore, the aim of this study was to investigate the effects of the inclusion of rosemary residues (RR) and protein sources on lamb meat quality. The experiment was carried out on 24 male Barbarine lambs (3 months old) with an average body weight (BW) of 17.8 ± 2.6 kg, which were divided into three homogeneous groups according to BW. The diet comprised 600 g of oat hay and 600 g of concentrate. Three types of concentrate were evaluated: commercial concentrate as the control group (C); rosemary residues (RR) plus soybean meal as the RRS group, and RR plus faba bean as the RRF group. After an experimental period of 65 days, lambs were slaughtered. The inclusion of RR in both concentrates increased the α-tocopherol and total polyphenol content in meat and protected meat against discoloration (high red index and chroma after 9 days of storage) but did not affect meat lipid oxidation, which was similar for all groups. The FA profile was affected by the inclusion of RR, with no effect from the source of protein (faba bean or soybean). The inclusion of RR in the concentrate increased the C18:2 n-6, C18:3 n-3, C20:4 n-6, C20:5 n-3, and C22:5 n-3 content (p< 0.05). Consequently, the inclusion of RR also increased the total polyunsaturated FA (p< 0.05) and the ratio of polyunsaturated FA to saturated FA (p< 0.05). The results of this study demonstrate that concentrate based on RR could be useful for lamb meat production by improving the nutritional quality of meat, especially the fatty acid profile. In addition, soybean meal can be replaced by faba bean in lamb concentrate without affecting meat quality.
Samir Smeti; Yathreb Yagoubi; Houssemeddine Srihi; Sandra Lobón; Juan Bertolín; Mokhtar Mahouachi; Margalida Joy; Naziha Atti. Effects of Using Rosemary Residues as a Cereal Substitute in Concentrate on Vitamin E, Antioxidant Activity, Color, Lipid Oxidation, and Fatty Acid Profile of Barbarine Lamb Meat. Animals 2021, 11, 2100 .
AMA StyleSamir Smeti, Yathreb Yagoubi, Houssemeddine Srihi, Sandra Lobón, Juan Bertolín, Mokhtar Mahouachi, Margalida Joy, Naziha Atti. Effects of Using Rosemary Residues as a Cereal Substitute in Concentrate on Vitamin E, Antioxidant Activity, Color, Lipid Oxidation, and Fatty Acid Profile of Barbarine Lamb Meat. Animals. 2021; 11 (7):2100.
Chicago/Turabian StyleSamir Smeti; Yathreb Yagoubi; Houssemeddine Srihi; Sandra Lobón; Juan Bertolín; Mokhtar Mahouachi; Margalida Joy; Naziha Atti. 2021. "Effects of Using Rosemary Residues as a Cereal Substitute in Concentrate on Vitamin E, Antioxidant Activity, Color, Lipid Oxidation, and Fatty Acid Profile of Barbarine Lamb Meat." Animals 11, no. 7: 2100.
BACKGROUND The objective of this study was to evaluate the effect of the proportion of pea (0%, 10%, 20% and 30%), as a partial replacement of soybean meal (SBM), in the fattening concentrate on ruminal fermentation in lambs. Gas and methane (CH4) production, in vitro dry matter degradability (IVDMD), ammonia (NH3‐N) and volatile fatty acid (VFA) production after 24 h of incubation were evaluated. Also, the concentrates were incubated in the rumen of the wethers for 2, 4, 6, 8, 12 and 24 h to evaluate the effects of pea inclusion on in situ dry matter degradability (DMD), organic matter degradability (OMD), nitrogen degradability (ND), NH3‐N and VFA production. RESULTS In the in vitro assay, the inclusion of pea only affected gas production (mL d‐1 degraded dry matter), CH4 production (mL d‐1 degraded dry matter) and IVDMD (P<0.05) and tended to affect NH3‐N content (P<0.10) without affecting VFA production. In the in situ assay, the inclusion of pea increased DMD, OMD and ND linearly (P<0.001), whereas pea inclusion decreased NH3‐N content linearly (P0.05), but the proportion of propionic proportion increased with the proportion of pea included. CONCLUSIONS The best level of pea inclusion in the concentrate could not be established based on the results of this study. However, the results showed that the inclusion of pea provides a good alternative protein source.
Margalida Joy; Pablo Rufino‐Moya; Sandra Lobón; Mireia Blanco. The effect of the inclusion of pea in lamb fattening concentrate on in vitro and in situ rumen fermentation. Journal of the Science of Food and Agriculture 2020, 101, 3041 -3048.
AMA StyleMargalida Joy, Pablo Rufino‐Moya, Sandra Lobón, Mireia Blanco. The effect of the inclusion of pea in lamb fattening concentrate on in vitro and in situ rumen fermentation. Journal of the Science of Food and Agriculture. 2020; 101 (7):3041-3048.
Chicago/Turabian StyleMargalida Joy; Pablo Rufino‐Moya; Sandra Lobón; Mireia Blanco. 2020. "The effect of the inclusion of pea in lamb fattening concentrate on in vitro and in situ rumen fermentation." Journal of the Science of Food and Agriculture 101, no. 7: 3041-3048.
The aim of this work was to study the sheep meat physicochemical traits as affected by distilled myrtle residues (MR) supplementation. For this, 27 culled ewes were divided into three groups receiving a ration composed by concentrate and hay for the Control group, concentrate and MR as a total substitute to hay for the Myrt-H group, or hay, less concentrate, and MR as a partial substitute to concentrate for the Myrt-C group. The meat chemical composition, pH, and color parameters were not affected by the MR intake. However, this animal’s dietary treatment resulted in higher meat polyphenol and α-tocopherol content for both MR groups (9.38 and 8.05 vs. 3.04 μg g−1 DM for Myrt-H, Myrt-C, and Control, respectively). In addition, since day 3 of meat storage, the lipid oxidation was improved by MR intake being lower for both MR groups than the Control (0.51 vs. 1.11 mg MDA/kg of meat). The total polyunsaturated fatty acid (PUFA) and saturated fatty acid (SFA) were similar among groups. However, the meat of Myrt-H had the highest C18:2n-6 and total PUFAn-6. In conclusion, the MR intake could be useful given it increases the meat content of vitamin E and improves its oxidative status without negative effects on the FA profile.
Souha Tibaoui; Samir Smeti; Ines Essid; Juan Ramón Bertolín; Margalida Joy; Naziha Atti. Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues. Molecules 2020, 25, 4975 .
AMA StyleSouha Tibaoui, Samir Smeti, Ines Essid, Juan Ramón Bertolín, Margalida Joy, Naziha Atti. Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues. Molecules. 2020; 25 (21):4975.
Chicago/Turabian StyleSouha Tibaoui; Samir Smeti; Ines Essid; Juan Ramón Bertolín; Margalida Joy; Naziha Atti. 2020. "Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues." Molecules 25, no. 21: 4975.
The carotenoids and liposoluble vitamins in the plasma and tissues of the lambs under different maternal feedings and fattening concentrates was studied. During lactation, 21 lambs were housed with their dams, that received a total mixed ration (intensive); 21 ewe–lamb pairs grazed on alfalfa; and 21 pairs grazed on sainfoin. After weaning, half of the lambs in each maternal feeding group received a commercial concentrate (control) and the other half a concentrate with quebracho (Schinopsis balansae), as a source of condensed tannins, until they were slaughtered (23 kg). The analyte concentrations in the plasma of lambs at weaning reflected the content in the feedstuffs. Grazing during suckling more than doubled the contents of lutein in the liver and retinol in the tissues compared to the intensive feeding. The content of α-tocopherol in the tissues was greatest in sainfoin lambs, intermediate in alfalfa lambs, and lowest in the intensive lambs. The quebracho concentrate decreased α-tocopherol (by 41–81%) and γ-tocopherol (by 65–89%) contents in the lamb tissues. The use of the analytes in the plasma at weaning correctly classified 100% of the lambs into the maternal feeding (intensive vs. grazing (alfalfa + sainfoin)) but has to be improved in the carcass and tissues separately.
Pablo Rufino-Moya; Margalida Joy; Sandra Lobón; Juan Bertolín; Mireia Blanco. Carotenoids and Liposoluble Vitamins in the Plasma and Tissues of Light Lambs Given Different Maternal Feedings and Fattening Concentrates. Animals 2020, 10, 1813 .
AMA StylePablo Rufino-Moya, Margalida Joy, Sandra Lobón, Juan Bertolín, Mireia Blanco. Carotenoids and Liposoluble Vitamins in the Plasma and Tissues of Light Lambs Given Different Maternal Feedings and Fattening Concentrates. Animals. 2020; 10 (10):1813.
Chicago/Turabian StylePablo Rufino-Moya; Margalida Joy; Sandra Lobón; Juan Bertolín; Mireia Blanco. 2020. "Carotenoids and Liposoluble Vitamins in the Plasma and Tissues of Light Lambs Given Different Maternal Feedings and Fattening Concentrates." Animals 10, no. 10: 1813.
Animal production is considered to compete with human food due to land use for feed ingredients and their relationship with environmental pollution. Crude protein (CP) is vital for the normal development of growth and carcass conformation in lambs. Dietary CP may be dependent on breed, age and market weights at slaughter. However, it appears that the feed industry formulates dietary CP levels above the physiological needs of these animals. Therefore, this study was designed to assess the effect of reducing the level of dietary CP (−2%) in intensively-fed growing (14–19 kg of body-weight) and finishing (19–25 kg of body-weight) lambs. Our findings revealed that a 2% reduction of dietary protein did not negatively affect some selected nutrient metabolism or mucosal immune function markers in the gastrointestinal tract. In addition, it was observed that the growth performance and feed efficiency of lambs fed lower CP levels would be the same as those fed higher levels. This study hypothesized that reducing the level of crude protein (CP) in lambs′ feed may improve nutrient utilization and did not negatively affect their productive efficiency, blood metabolites, oxidative status (OS) or intestinal immune barrier function. A total of 120 weaned male Ripollesa lambs (45–60 days old and 15.0 ± 1.5 kg of body weight) were used. Four feed concentrates were formulated for two different phases (growing and finishing): CP20/19 group (20% and 19% of CP on dry matter basis, for each phase, respectively) and CP18/17 group (18% and 17% of CP on dry matter basis, for each phase, respectively). Lambs were randomly assigned to feeding treatments by balancing initial body weight between groups. The reduction of dietary CP level did not impair their growth performance parameters, while it did improve the apparent digestibility of organic matter. Furthermore, the lambs of the CP18/17 group showed lower plasma urea levels with no effect on OS (malondialdehyde levels) or gastrointestinal immunity markers (gene expression of interleukin 10 (IL10), tumor necrosis factor-α (TNFA) and transforming growth factor-β1 (TGFB)).
Jonathan Pelegrin-Valls; Beatriz Serrano-Pérez; Daniel Villalba; María José Martín-Alonso; Juan Ramón Bertolín; Margalida Joy; Javier Álvarez-Rodríguez. Effect of Dietary Crude Protein on Productive Efficiency, Nutrient Digestibility, Blood Metabolites and Gastrointestinal Immune Markers in Light Lambs. Animals 2020, 10, 328 .
AMA StyleJonathan Pelegrin-Valls, Beatriz Serrano-Pérez, Daniel Villalba, María José Martín-Alonso, Juan Ramón Bertolín, Margalida Joy, Javier Álvarez-Rodríguez. Effect of Dietary Crude Protein on Productive Efficiency, Nutrient Digestibility, Blood Metabolites and Gastrointestinal Immune Markers in Light Lambs. Animals. 2020; 10 (2):328.
Chicago/Turabian StyleJonathan Pelegrin-Valls; Beatriz Serrano-Pérez; Daniel Villalba; María José Martín-Alonso; Juan Ramón Bertolín; Margalida Joy; Javier Álvarez-Rodríguez. 2020. "Effect of Dietary Crude Protein on Productive Efficiency, Nutrient Digestibility, Blood Metabolites and Gastrointestinal Immune Markers in Light Lambs." Animals 10, no. 2: 328.
The partial substitution of soybean by field pea (Pisum sativum), a local source of protein, has been encouraged to reduce the dependency of Europe on soybean imports. However, only up to 15% of field pea inclusion in the fattening concentrate of light lambs is recommended. The aim of this study was to evaluate the outcomes of the inclusion of field pea in the fattening concentrate on the apparent digestibility, nitrogen balance, animal performance and carcass characteristics of lambs. For that, four isoenergetic and isoproteic concentrates with different proportions of field pea (0%, 10%, 20% and 30%) were compared. The main results were that the in vivo apparent digestibility of the nutrients and retained nitrogen were not affected by field pea inclusion. The performance traits were similar among concentrates, but carcass weight and dressing percentage changed cubically with the inclusion of field pea. Therefore, inclusion of field pea in fattening concentrates above current recommendations could be advisable depending on the prices and availability of the feedstuffs. The inclusion of different proportions of field pea (0%, 10%, 20% and 30%) for partially replacing soybean in the fattening concentrate of lambs was studied for its impact on apparent digestibility and performance during fattening. In the in vivo digestibility trial, 12 lambs (33 kg body weight) were placed in metabolic crates for two periods and received restricted amounts of concentrate and straw. The performance trial involved 54 lambs (13.4 kg body weight) that received concentrate plus straw ad libitum from weaning to slaughter. The intake of crude protein was higher in the 0% pea group than in the other groups (p < 0.05). The inclusion of field pea did not affect the digestibility, N retained or blood metabolites. In the performance trial, most traits were not affected, although a cubic effect of field pea inclusion on hot carcass weight and dressing percentage was observed (p < 0.05). The inclusion of field pea did not affect total protein, urea or β-hydroxybutyrate concentrations but it affected creatinine and cholesterol concentrations (p < 0.05). In conclusion, field pea can constitute up to 30% of the fattening concentrate of lambs without deleterious effects on the digestibility and performance during fattening, and with minor effects on carcass characteristics.
Sandra Lobón; Margalida Joy; Isabel Casasús; Pablo Jose Rufino-Moya; Mireia Blanco. Field Pea Can Be Included in Fattening Concentrate without Deleterious Effects on the Digestibility and Performance of Lambs. Animals 2020, 10, 243 .
AMA StyleSandra Lobón, Margalida Joy, Isabel Casasús, Pablo Jose Rufino-Moya, Mireia Blanco. Field Pea Can Be Included in Fattening Concentrate without Deleterious Effects on the Digestibility and Performance of Lambs. Animals. 2020; 10 (2):243.
Chicago/Turabian StyleSandra Lobón; Margalida Joy; Isabel Casasús; Pablo Jose Rufino-Moya; Mireia Blanco. 2020. "Field Pea Can Be Included in Fattening Concentrate without Deleterious Effects on the Digestibility and Performance of Lambs." Animals 10, no. 2: 243.
The effects of distilled myrtle leaves (DML) intake on physiochemical traits, fatty acid profile and lipid oxidation of ewe’s sausage (Merguez) were investigated. Twenty‐seven ewes were divided into 3 homogenous groups. Ewes were fed hay and concentrate for Control group (C). They received concentrate and M‐Hay pellets, containing 87% DML, as substitute to hay in MH group; for MC group, ewes received hay, concentrate and M‐Conc pellets having 30% DML in partial substitution to concentrate. They were slaughtered at the end of trial (90 days) with an average body weight of 42 kg. DML did not affect the physicochemical and sensory properties (p>0.05) of Merguez; whereas, it increased lipid oxidative stability (p<0.05). MH group showed the highest values of α‐tocopherol content, C18:2‐n6 fatty acid and Poly Unsaturated Fatty Acids. DML could be used in animal feeding to obtain higher meat product quality with better fatty acids content and antioxidant potential.
Souha Tibaoui; Ines Essid; Samir Smeti; Juan Ramon Bertolin; Margalida Joy; Naziha Atti. Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle ( Myrtus communis ) leaves’ intake. International Journal of Food Science & Technology 2020, 55, 1151 -1161.
AMA StyleSouha Tibaoui, Ines Essid, Samir Smeti, Juan Ramon Bertolin, Margalida Joy, Naziha Atti. Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle ( Myrtus communis ) leaves’ intake. International Journal of Food Science & Technology. 2020; 55 (3):1151-1161.
Chicago/Turabian StyleSouha Tibaoui; Ines Essid; Samir Smeti; Juan Ramon Bertolin; Margalida Joy; Naziha Atti. 2020. "Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle ( Myrtus communis ) leaves’ intake." International Journal of Food Science & Technology 55, no. 3: 1151-1161.
A better understanding of gene expression and metabolic pathways in response to a feeding system is critical for identifying key physiological processes and genes associated with polyunsaturated fatty acid (PUFA) content in lamb meat. The main objective of this study was to investigate transcriptional changes in L. thoracis (LT) muscle, liver, and subcutaneous fat (SF) of lambs that grazed alfalfa (ALF) and concentrate-fed (CON) slaughtered at 23 kg and using the Affymetrix Ovine Gene 1.1 ST whole-genome array. The study also evaluated the relationship between meat traits in LT muscle, including color, pigments and lipid oxidation during 7 days of display, α-tocopherol content, intramuscular fat (IMF) content and the fatty acid (FA) profile. Lambs that grazed on alfalfa had a greater α-tocopherol concentration in plasma than CON lambs (P < 0.05). The treatment did not affect the IMF content, meat color or pigments (P > 0.05). Grazing increased the α-tocopherol content (P < 0.001) and decreased lipid oxidation on day 7 of display (P < 0.05) in LT muscle. The ALF group contained a greater amount of conjugated linoleic acid (CLA), C18:3 n−3, C20:5 n−3, C22:5 n−3, and C22:6 n−3 than did the CON group (P < 0.05). We identified 41, 96 and four genes differentially expressed in LT muscle, liver, and subcutaneous fat, respectively. The most enriched biological processes in LT muscle were skeletal muscle tissue development, being the genes related to catabolic and lipid processes downregulated, except for CPT1B, which was upregulated in the ALF lambs. Animals grazing alfalfa had lower expression of desaturase enzymes in the liver (FADS1 and FADS2), which regulate unsaturation of fatty acids and are directly involved in the metabolism of n−3 PUFA series. The results found in the current study showed that ingesting diets richer in n−3 PUFA might have negative effects on the de novo synthesis of n−3 PUFA by downregulating the FADS1 and FADS2 expression. However, feeding diets poorer in n−3 PUFA can promote fatty acid desaturation, which makes these two genes attractive candidates for altering the content of PUFAs in meat.
Elda Dervishi; Laura González-Calvo; Mireia Blanco; Margalida Joy; Pilar Sarto; R. Martin-Hernandez; Jose M. Ordovás; Magdalena Serrano; Jorge H. Calvo. Gene Expression and Fatty Acid Profiling in Longissimus thoracis Muscle, Subcutaneous Fat, and Liver of Light Lambs in Response to Concentrate or Alfalfa Grazing. Frontiers in Genetics 2019, 10, 1070 .
AMA StyleElda Dervishi, Laura González-Calvo, Mireia Blanco, Margalida Joy, Pilar Sarto, R. Martin-Hernandez, Jose M. Ordovás, Magdalena Serrano, Jorge H. Calvo. Gene Expression and Fatty Acid Profiling in Longissimus thoracis Muscle, Subcutaneous Fat, and Liver of Light Lambs in Response to Concentrate or Alfalfa Grazing. Frontiers in Genetics. 2019; 10 ():1070.
Chicago/Turabian StyleElda Dervishi; Laura González-Calvo; Mireia Blanco; Margalida Joy; Pilar Sarto; R. Martin-Hernandez; Jose M. Ordovás; Magdalena Serrano; Jorge H. Calvo. 2019. "Gene Expression and Fatty Acid Profiling in Longissimus thoracis Muscle, Subcutaneous Fat, and Liver of Light Lambs in Response to Concentrate or Alfalfa Grazing." Frontiers in Genetics 10, no. : 1070.
The objectives of the present study were to quantify the deposition of carotenoids and tocopherols in the tissues of suckling lamb and to use the levels of those compounds to trace the maternal feeding. Twenty suckling lambs were raised with their dams in vegetative-stage pastures, and 19 suckling lambs were stalled indoors with dams that received hay ad libitum, until the lambs reached 10–12 kg. The lambs’ weekly intake of carotenoids and tocopherols was estimated from the milk production of the ewes and the carotenoid and tocopherol content of the milk. Samples of the subcutaneous and perirenal fat, longissimus thoracis muscle, and liver of the suckling lambs were collected at 24 h after slaughter. The pasture-raised lambs had greater intake of lutein than their indoor counterparts throughout the suckling period (p < 0.05), more retinol during the second and third weeks of the suckling period (p < 0.05), and more α-tocopherol during the first three weeks of the suckling period (p < 0.05), being similar thereafter. The pasture-raised lambs, when compared to the lambs raised indoors, had greater lutein content in the muscle and liver (p < 0.001), retinol and α-tocopherol content in all tissues (p < 0.001) and muscle and liver γ-tocopherol content (p < 0.05). The maternal feeding could be accurately predicted from the carotenoid and tocopherol content of whole lamb carcasses and muscle tissue but not from those of ewes’ milk, lamb liver tissue or lamb fat deposits.
Mireia Blanco; Sandra Lobón; Juan Ramón Bertolín; Margalida Joy. Effect of the maternal feeding on the carotenoid and tocopherol content of suckling lamb tissues. Archives of Animal Nutrition 2019, 73, 472 -484.
AMA StyleMireia Blanco, Sandra Lobón, Juan Ramón Bertolín, Margalida Joy. Effect of the maternal feeding on the carotenoid and tocopherol content of suckling lamb tissues. Archives of Animal Nutrition. 2019; 73 (6):472-484.
Chicago/Turabian StyleMireia Blanco; Sandra Lobón; Juan Ramón Bertolín; Margalida Joy. 2019. "Effect of the maternal feeding on the carotenoid and tocopherol content of suckling lamb tissues." Archives of Animal Nutrition 73, no. 6: 472-484.
Ewes receive hay or graze on fresh pastures supplemented with concentrates to fulfil their lactation requirements. Quebracho (Schinopsis balansae) can be added to change the ruminal fermentation. Fermentation parameters of forages alone and 70:30 forage:concentrate diets with control and quebracho concentrate were compared after 24 h of in vitro incubation. Fresh forage diets produced less gas (p < 0.05) and had greater IVOMD (p < 0.001), ammonia (NH3-N) content, valeric acid, branched-chain volatile fatty acid proportions, and lower propionic acid proportion than the hay diets (p < 0.01). In the hay diets, methane production increased with control concentrate (p < 0.01) and tended to decrease with quebacho concentrate (p < 0.10). The inclusion of both concentrates increased the acetic:propionic ratio (p < 0.01), and only the inclusion of quebracho concentrate increased the IVOMD (p < 0.01). In the fresh forage diets, gas and methane production increased with the inclusion of the control concentrate (p < 0.05), but methane production decreased with quebracho concentrate (p < 0.01). The inclusion of quebracho concentrate reduced the NH3-N content and valeric acid proportion (p < 0.05). In conclusion, the inclusion of quebracho concentrate would be advisable to reduce the CH4 production and NH3-N content in fresh forage diets and to increase the IVOMD in hay diets in comparison with the forages alone.
Pablo Jose Rufino-Moya; Mireia Blanco; Sandra Lobón; Juan Ramon Bertolín; Ramón Armengol; Margalida Joy. The Inclusion of Concentrate with Quebracho Is Advisable in Two Forage-Based Diets of Ewes According to the In Vitro Fermentation Parameters. Animals 2019, 9, 451 .
AMA StylePablo Jose Rufino-Moya, Mireia Blanco, Sandra Lobón, Juan Ramon Bertolín, Ramón Armengol, Margalida Joy. The Inclusion of Concentrate with Quebracho Is Advisable in Two Forage-Based Diets of Ewes According to the In Vitro Fermentation Parameters. Animals. 2019; 9 (7):451.
Chicago/Turabian StylePablo Jose Rufino-Moya; Mireia Blanco; Sandra Lobón; Juan Ramon Bertolín; Ramón Armengol; Margalida Joy. 2019. "The Inclusion of Concentrate with Quebracho Is Advisable in Two Forage-Based Diets of Ewes According to the In Vitro Fermentation Parameters." Animals 9, no. 7: 451.
The authors wish to make the following correction to their paper [...].
Pablo José Rufino-Moya; Mireia Blanco; Juan Ramón Bertolín; Margalida Joy. Erratum: Rufino-Moya, P.J., et al. Methane Production of Fresh Sainfoin, with or without PEG, and Fresh Alfalfa at Different Stages of Maturity is Similar, but the Fermentation End Products Vary. Animals 2019, 9, 197. Animals 2019, 9, 421 .
AMA StylePablo José Rufino-Moya, Mireia Blanco, Juan Ramón Bertolín, Margalida Joy. Erratum: Rufino-Moya, P.J., et al. Methane Production of Fresh Sainfoin, with or without PEG, and Fresh Alfalfa at Different Stages of Maturity is Similar, but the Fermentation End Products Vary. Animals 2019, 9, 197. Animals. 2019; 9 (7):421.
Chicago/Turabian StylePablo José Rufino-Moya; Mireia Blanco; Juan Ramón Bertolín; Margalida Joy. 2019. "Erratum: Rufino-Moya, P.J., et al. Methane Production of Fresh Sainfoin, with or without PEG, and Fresh Alfalfa at Different Stages of Maturity is Similar, but the Fermentation End Products Vary. Animals 2019, 9, 197." Animals 9, no. 7: 421.
Alfalfa and sainfoin are high-quality forages with different condensed tannins (CT) content, which can be affected by the stage of maturity. To study the effects of CT on fermentation parameters, three substrates (alfalfa, sainfoin, and sainfoin+PEG) at three stages of maturity were in vitro incubated for 72 h. Sainfoin had greater total polyphenol and CT contents than alfalfa. As maturity advanced, CT contents in sainfoin decreased (p < 0.05), except for the protein-bound CT fraction (p > 0.05). The total gas and methane production was affected neither by the substrate nor by the stage of maturity (p > 0.05). Overall, sainfoin and sainfoin+PEG had greater in vitro organic matter degradability (IVOMD) than alfalfa (p < 0.05). Alfalfa and sainfoin+PEG presented higher ammonia content than sainfoin (p < 0.001). Total volatile fatty acid (VFA) production was only affected by the stage of maturity (p < 0.05), and the individual VFA proportions were affected by the substrate and the stage of maturity (p < 0.001). In conclusion, alfalfa and sainfoin only differed in the IVOMD and the fermentation end products. Moreover, CT reduced ammonia production and the ratio methane: VFA, but the IVOMD was reduced only in the vegetative stage.
Pablo José Rufino-Moya; Mireia Blanco; Juan Ramón Bertolín; Margalida Joy. Methane Production of Fresh Sainfoin, with or without PEG, and Fresh Alfalfa at Different Stages of Maturity is Similar but the Fermentation End Products Vary. Animals 2019, 9, 197 .
AMA StylePablo José Rufino-Moya, Mireia Blanco, Juan Ramón Bertolín, Margalida Joy. Methane Production of Fresh Sainfoin, with or without PEG, and Fresh Alfalfa at Different Stages of Maturity is Similar but the Fermentation End Products Vary. Animals. 2019; 9 (5):197.
Chicago/Turabian StylePablo José Rufino-Moya; Mireia Blanco; Juan Ramón Bertolín; Margalida Joy. 2019. "Methane Production of Fresh Sainfoin, with or without PEG, and Fresh Alfalfa at Different Stages of Maturity is Similar but the Fermentation End Products Vary." Animals 9, no. 5: 197.
The objective of the present study was to evaluate the effects of preservation (hay and silage) on the chemical composition and the in vitro fermentation characteristics in comparison with fresh forage in two legumes rich in condensed tannins (CT). Sainfoin (Onobrychis viciifolia) was collected at the late bloom stage and sulla (Hedysarum coronarium) at the early bloom stage. In each forage, a part was immediately freeze-dried, a part was dried at ambient temperature to obtain hay, and another part was ensiled in vacuum-packages for 82 days. An in vitro assay to study the fermentation was carried out with an Ankom system during 72 h. In both forages, the silages had different contents of polyphenols and condensed tannins fractions than fresh forage and hay (P<0.05). Sainfoin hay only had greater content of fibre-bound CT fraction (FBCT) than fresh sainfoin, whereas sulla hay had greater protein-bound CT and FBCT contents than fresh sulla (P<0.05). Sainfoin silage had lower gas and methane production than hay and fresh forage (P < 0.001), whereas fresh sulla had greater gas and methane production, followed by hay and silage, which produced the least (P<0.05). In both legumes, hay had lower in vitro organic matter digestibility (IVOMD) than silage and fresh forage (P<0.001). The method of preservation affected the total production of volatile fatty acids (VFA) only in sulla (P<0.05). Most of the proportions of individual VFA were affected by the method of preservation in both legumes (P<0.001). In conclusion, polyphenols content, total content and fractions of CT were more affected in the silages than in the hays when compared to fresh forages. However, according to gas and methane production and IVOMD, silage may have greater feed nutritive value than hay although further studies on animal performance are warranted before recommendation.
Pablo Jose Rufino-Moya; Mireia Blanco; J.R. Bertolín; M. Joy. Effect of the method of preservation on the chemical composition and in vitro fermentation characteristics in two legumes rich in condensed tannins. Animal Feed Science and Technology 2019, 251, 12 -20.
AMA StylePablo Jose Rufino-Moya, Mireia Blanco, J.R. Bertolín, M. Joy. Effect of the method of preservation on the chemical composition and in vitro fermentation characteristics in two legumes rich in condensed tannins. Animal Feed Science and Technology. 2019; 251 ():12-20.
Chicago/Turabian StylePablo Jose Rufino-Moya; Mireia Blanco; J.R. Bertolín; M. Joy. 2019. "Effect of the method of preservation on the chemical composition and in vitro fermentation characteristics in two legumes rich in condensed tannins." Animal Feed Science and Technology 251, no. : 12-20.
Thirty-nine ewe-lamb pairs were used to evaluate the effects of the diet of lactating ewes, the type of forage (pasture vs hay) and the inclusion of 10% quebracho in the concentrate on the fatty acid (FA) profile of their milk and the meat of their suckling lambs. The estimated forage–concentrate ratio was 80:20. Milk from pasture ewes had a higher percentage of saturated FAs (SFAs; 62.3 vs 56.5), lower percentages of monounsaturated FAs (MUFAs; 30.4 vs 36.6) and n-6 polyunsaturated FAs, and a lower n-6:n-3 ratio (1.9 vs 2.3) than did that of hay ewes (P < 0.001). Meat of pasture lambs had higher percentages of total polyunsaturated FAs (PUFAs; 23.0 vs 20.4; P < 0.05) and n-3 (7.0 vs 5.0; P < 0.001) and lower percentages of MUFAs (37.9 vs 41.8; P < 0.001) and n-6:n-3 (2.0 vs 2.8; P < 0.001) than did that of hay lambs. The inclusion of quebracho increased MUFAs in milk (P < 0.05) and decreased SFAs in meat (P < 0.05). Ewes were correctly classified to the different treatments by using the FA profile of milk (100% score outcome), and to a lesser extend by using the FA profile of lamb (82–100% score outcome); de novo synthesis of FAs in lamb muscle might have reduced the classification accuracy. In conclusion, forage type had a greater effect on the FA profiles of ewe milk and the meat of suckling lambs than did the inclusion of quebracho in the concentrate. To improve the classification of meat of suckling lamb, other biomarkers should be examined. These results are relevant for ewes farmed for the production of milk as well as lambs.
S. Lobón; M. Joy; A. Sanz; J. Álvarez-Rodríguez; Mireia Blanco. The fatty acid composition of ewe milk or suckling lamb meat can be used to discriminate between ewes fed different diets. Animal Production Science 2019, 59, 1108 .
AMA StyleS. Lobón, M. Joy, A. Sanz, J. Álvarez-Rodríguez, Mireia Blanco. The fatty acid composition of ewe milk or suckling lamb meat can be used to discriminate between ewes fed different diets. Animal Production Science. 2019; 59 (6):1108.
Chicago/Turabian StyleS. Lobón; M. Joy; A. Sanz; J. Álvarez-Rodríguez; Mireia Blanco. 2019. "The fatty acid composition of ewe milk or suckling lamb meat can be used to discriminate between ewes fed different diets." Animal Production Science 59, no. 6: 1108.
The aim of the study was to evaluate carotenoids and tocopherol plasma concentrations in steers and their subcutaneous fat colour at slaughter as tracers of forage-feeding. During winter, 2 groups of steers were ad libitum fed a total mixed ration for 138 d. At mid-April, both groups were turned out to graze in valley meadows and supplemented daily with 1.8 kg DM corn /head from mid-June onwards. After a grazing period of 78 d (mid-July), a group of steers remained for 75 d in the meadows until slaughter (500 kg); the second group was fed for 55 d the same total mixed ration as the one received in winter until slaughter (500 kg). The plasma concentration of carotenoids and α-tocopherol of both groups of steers during the winter and the grazing period from mid-April to mid-July was similar, reflecting the similar intake of these compounds. During the finishing period, grazing steers had greater concentrations than the steers finished on the total mixed ration. Subcutaneous fat of the steers finished on pasture had greater yellowness and chroma than the steers finished on the total mixed ration. In conclusion, it was possible to trace accurately the intake of carotenoids and tocopherols in plasma (86%), although other markers should be sought to improve traceability, and subcutaneous fat colour traits can be used to trace the diet received during the finishing period.
Mireia Blanco; Guillermo Ripoll; Isabel Casasús; Juan Ramón Bertolín; Margalida Joy. Carotenoids and tocopherol in plasma and subcutaneous fat colour to trace forage-feeding in growing steers. Livestock Science 2018, 219, 104 -110.
AMA StyleMireia Blanco, Guillermo Ripoll, Isabel Casasús, Juan Ramón Bertolín, Margalida Joy. Carotenoids and tocopherol in plasma and subcutaneous fat colour to trace forage-feeding in growing steers. Livestock Science. 2018; 219 ():104-110.
Chicago/Turabian StyleMireia Blanco; Guillermo Ripoll; Isabel Casasús; Juan Ramón Bertolín; Margalida Joy. 2018. "Carotenoids and tocopherol in plasma and subcutaneous fat colour to trace forage-feeding in growing steers." Livestock Science 219, no. : 104-110.
BACKGROUND The interest for grazing systems and the use of condensed tannins (CT) as sources of natural antioxidants in animal diets has been increasing in recent years. The objective was to study the animal performance and carcass quality of the lambs according to the feeding strategy during lactation (Indoor, grazing Alfalfa, grazing Sainfoin) and the inclusion of quebracho as a source of CT (50 g kg‐1) in the fattening concentrate. RESULTS The feeding strategy during lactation only had effects on carcass quality. Indoor lambs had a greater dressing percentage and deposition of kidney fat than Sainfoin and Alfalfa lambs. The kidney fat of Sainfoin and Alfalfa fed lambs had a greater yellowness, chroma and carotenoid content than the fat of Indoor fed lambs (P<0.05), whereas the subcutaneous fat colour was not affected by the feeding during lactation. The use of fat colour to trace the feeding strategy was assessed, and were found insufficiently accurate to implement its use. The inclusion of 50 g kg‐1 quebracho in the concentrate fed during the fattening period increased lamb weight gains and feed intake but had little effect on the carcass characteristics. CONCLUSIONS The feeding strategies during lactation had effect on the carcass characteristics, highlighting the importance of the dam’s diet during this period. The inclusion of quebracho in the lamb’s concentrate had minor effects. This article is protected by copyright. All rights reserved.
Sandra Lobón; Mireia Blanco; Albina Sanz; Guillermo Ripoll; Margalida Joy. Effects of feeding strategies during lactation and the inclusion of quebracho in the fattening on performance and carcass traits in light lambs. Journal of the Science of Food and Agriculture 2018, 99, 457 -463.
AMA StyleSandra Lobón, Mireia Blanco, Albina Sanz, Guillermo Ripoll, Margalida Joy. Effects of feeding strategies during lactation and the inclusion of quebracho in the fattening on performance and carcass traits in light lambs. Journal of the Science of Food and Agriculture. 2018; 99 (1):457-463.
Chicago/Turabian StyleSandra Lobón; Mireia Blanco; Albina Sanz; Guillermo Ripoll; Margalida Joy. 2018. "Effects of feeding strategies during lactation and the inclusion of quebracho in the fattening on performance and carcass traits in light lambs." Journal of the Science of Food and Agriculture 99, no. 1: 457-463.
The patterns of food consumption in general and those of meat, in particular, are constantly changing. These changes are due not only to socioeconomic and cultural trends that affect the whole society but also to the specific lifestyles of consumer groups. Due to the importance of consumer lifestyle, the objectives of this study were (i) to identify the profiles of lamb meat consumers according to their orientation toward convenience, as defined by their eating and cooking habits; (ii) to characterize these profiles according to their socioeconomic characteristics and their preferences regarding the intrinsic and extrinsic quality signals of lamb meat; and (iii) to analyze the willingness to pay for lamb confit. In this study, four types of consumers have been differentiated according to their lifestyles related to lamb consumption. These groups, due to their characteristics, could be called “Gourmet”, “Disinterested”, “Conservative”, and “Basic”. The Gourmet group has characteristics that make it especially interesting to market a product such as lamb confit. However, this group is unaware of this product. Therefore, a possible strategy to expand the commercialization of light lamb and the confit product would be guided marketing to this niche market.
Guillermo Ripoll; Margalida Joy; Begoña Panea. Consumer Perception of the Quality of Lamb and Lamb Confit. Foods 2018, 7, 80 .
AMA StyleGuillermo Ripoll, Margalida Joy, Begoña Panea. Consumer Perception of the Quality of Lamb and Lamb Confit. Foods. 2018; 7 (5):80.
Chicago/Turabian StyleGuillermo Ripoll; Margalida Joy; Begoña Panea. 2018. "Consumer Perception of the Quality of Lamb and Lamb Confit." Foods 7, no. 5: 80.
The patterns of food consumption in general and those of meat, in particular, are constantly changing. These changes are due not only to socio-economic and cultural trends that affect the whole society but also to the specific lifestyles of consumer groups. Due to the importance of consumer lifestyle, the objectives of this study were i) to identify the profiles of lamb meat consumers according to their orientation toward convenience, as defined by their eating and cooking habits; ii) to characterize these profiles according to their socio-economic characteristics and their preferences regarding the intrinsic and extrinsic quality signals of lamb meat; and iii) to analyze the willingness to pay for lamb confit. In this study, four types of consumers have been differentiated according to their lifestyles related to lamb consumption. These groups, due to their characteristics, could be called "Gourmet", "Disinterested", "Conservative" and "Basic". The Gourmet group has characteristics that make it especially interesting to market a product such as lamb confit; however, this group is unaware of this product. Therefore, a possible strategy to expand the commercialization of light lamb and the confit product would be guided marketing to this niche market.
Guillermo Ripoll; Margalida Joy; Begoña Panea. Consumer Perception of the Quality of Lamb and Lamb Confit. 2018, 1 .
AMA StyleGuillermo Ripoll, Margalida Joy, Begoña Panea. Consumer Perception of the Quality of Lamb and Lamb Confit. . 2018; ():1.
Chicago/Turabian StyleGuillermo Ripoll; Margalida Joy; Begoña Panea. 2018. "Consumer Perception of the Quality of Lamb and Lamb Confit." , no. : 1.
An accurate, fast, economic and simple method to determine carotenoids, tocopherols, retinol and cholesterol in lyophilised samples of ovine milk, muscle and liver and raw samples of fat, which are difficult to lyophilise, is sought. Those analytes have been studied in animal tissues to trace forage feeding and unhealthy contents. The sample treatment consisted of mild overnight saponification, liquid-liquid extraction, evaporation with vacuum evaporator and redissolution. The quantification of the different analytes was performed by the use of ultra-high performance liquid chromatography with diode-array detector for carotenoids, retinol and cholesterol and fluorescence detector for tocopherols. The retention times of the analytes were short and the resolution between analytes was very high. The limits of detection and quantification were very low. This method is suitable for all the matrices and analytes and could be adapted to other animal species with minor changes.
J.R. Bertolín; M. Joy; P.J. Rufino-Moya; S. Lobón; M. Blanco. Simultaneous determination of carotenoids, tocopherols, retinol and cholesterol in ovine lyophilised samples of milk, meat, and liver and in unprocessed/raw samples of fat. Food Chemistry 2018, 257, 182 -188.
AMA StyleJ.R. Bertolín, M. Joy, P.J. Rufino-Moya, S. Lobón, M. Blanco. Simultaneous determination of carotenoids, tocopherols, retinol and cholesterol in ovine lyophilised samples of milk, meat, and liver and in unprocessed/raw samples of fat. Food Chemistry. 2018; 257 ():182-188.
Chicago/Turabian StyleJ.R. Bertolín; M. Joy; P.J. Rufino-Moya; S. Lobón; M. Blanco. 2018. "Simultaneous determination of carotenoids, tocopherols, retinol and cholesterol in ovine lyophilised samples of milk, meat, and liver and in unprocessed/raw samples of fat." Food Chemistry 257, no. : 182-188.