The effect of an intensive/extensive feeding regimen on lipid content and fatty acid composition of the bovine digital cushion was investigated in 32 beef cattle of both genders, divided in 2 groups (16 per intensive/...The effect of an intensive/extensive feeding regimen on lipid content and fatty acid composition of the bovine digital cushion was investigated in 32 beef cattle of both genders, divided in 2 groups (16 per intensive/extensive feeding). The beef cattle were calves of different suckler cow husbandries. After the separation from their mothers at the age of 10 months, they were differently fed for 5 months. The animals were slaughtered at the age of 15 months with a mean body weight of 450 kg. The macroscopic claw examination of all beef cattle was made at two defined claws at the beginning of the trial and after slaughter. For applicatory reasons, the fat pads of the claws could only be prepared after slaughter. Samples from fat pads at defined locations of the digital cushion were analysed for lipid content and fatty acid composition determination. Additionally, samples from the digital cushions and few samples of subcutaneous tissue of 9 dairy cows served as comparison. These slaughterhouse cows were mainly fed with hay and grass;further data however were not available. The digital fat pads and the subcutaneous fat of both groups showed obvious differences in the fat content and the fatty acid composition. The fat pads of the intensive fed animals contained fewer lipids and more omega-6-fatty acids. The extensive fed animals had distinctly more omega-3-fatty acids. In the subcutaneous fat of the intensive fed animals, more omega-6-fatty could be found and more omega-3-fatty acids in the extensive fed animals. These results indicate that the feeding can influence the lipid content and the fatty acid composition. The macroscopic hoof horn quality grade of the intensive fed group was better than the extensive fed group. The digital pads of the dairy cows contained more lipids, more monounsaturated fatty acids and less omega-6-fatty acids.展开更多
基金financial supports from the Foundation Sur-la-Croix,Basel,Switzerland and the Institute of Veterinary Anatomy Zurich(Director A.Boos).
文摘The effect of an intensive/extensive feeding regimen on lipid content and fatty acid composition of the bovine digital cushion was investigated in 32 beef cattle of both genders, divided in 2 groups (16 per intensive/extensive feeding). The beef cattle were calves of different suckler cow husbandries. After the separation from their mothers at the age of 10 months, they were differently fed for 5 months. The animals were slaughtered at the age of 15 months with a mean body weight of 450 kg. The macroscopic claw examination of all beef cattle was made at two defined claws at the beginning of the trial and after slaughter. For applicatory reasons, the fat pads of the claws could only be prepared after slaughter. Samples from fat pads at defined locations of the digital cushion were analysed for lipid content and fatty acid composition determination. Additionally, samples from the digital cushions and few samples of subcutaneous tissue of 9 dairy cows served as comparison. These slaughterhouse cows were mainly fed with hay and grass;further data however were not available. The digital fat pads and the subcutaneous fat of both groups showed obvious differences in the fat content and the fatty acid composition. The fat pads of the intensive fed animals contained fewer lipids and more omega-6-fatty acids. The extensive fed animals had distinctly more omega-3-fatty acids. In the subcutaneous fat of the intensive fed animals, more omega-6-fatty could be found and more omega-3-fatty acids in the extensive fed animals. These results indicate that the feeding can influence the lipid content and the fatty acid composition. The macroscopic hoof horn quality grade of the intensive fed group was better than the extensive fed group. The digital pads of the dairy cows contained more lipids, more monounsaturated fatty acids and less omega-6-fatty acids.
