Pierangelo Freschi

In this study, we have included the water footprint (WF) in the process of optimizing animal feed rations. The global footprint of cattle production accounts for the largest share (33%) of the global water footprint of livestock production. Using two homogeneous groups of Limousine × Podolian young bulls, two different diets were compared: corn silage feeding (CSF), with a corn silage-based diet; and triticale silage feeding (TSF), with a triticale silage-based diet. Silage constituted about 41% and 46% of the feed composition (for CSF and TSF, respectively). Diets were characterised by the same energy and protein content. Despite the lower WF in the TSF group than in the CSF group (7726 vs. 8571 L/day/calf respectively), no significant differences were found in animal performances (i.e., daily weight gain and final weight), feed conversion or income over feed costs. These results show that simple production decisions can have a significant impact on water resource. Therefore, the use of triticale silage should be further promoted, especially in world regions with limited water resources where low WF feed formulation is more strategic than elsewhere.

Extruded linseed (Linum usitatissimum) in ruminant diets has been investigated as a strategy to improve the nutritional value and healthiness of meat fat; however, increased polyunsaturated fatty acids may limit the shelf-life of meat. Oregano (Origanum vulgare) has a documented antioxidant activity. The aim of the study was to investigate the effects of dietary supplementation with extruded linseed and oregano on goat milk quality and whether the characteristics of goat milk affect the physical and chemical features, fatty acid profile, meat lipid oxidation, and sensory properties of meat from suckling kids. Thirty-six male kids were weaned and divided into three homogeneous groups (n = 12); each group was either fed a control diet (C), or a diet containing 3% extruded linseed with or without the addition of 0.6% oregano (“L + O” and “L”, respectively). The diets containing linseed lowered (p < 0.05) the saturated fatty acid content in meat, and increased (p < 0.05) monounsaturated and polyunsaturated fatty acids and conjugated linoleic acid. Oregano addition to the linseed diet proved to be effective in preserving meat shelf-life, as shown by a significant (p < 0.01) reduction in the malondialdehyde concentration after 10 days of storage, and improved meat succulence, tenderness, juiciness, and overall acceptance.