Cardoon (Cynara cardunculus L. var. altilis) seeds presscake: a natural by-product for pigs feeding

Abstract

The cardoon seeds presscake is a natural by-product resulting from the mechanical treatment of the cardoon plant seeds. The chemical composition suggests its possible use in animal nutrition due to the content of proteins, fibre, lipids and biologically active substances. The presscake studied contained 7.1% of fat, 26.8% of fibre, 23.9% of protein, 37.1% of nitrogen-free extract and a goodly phenolic content (13.36 mg GAE g⁻¹ DW). The major fatty acids were oleic (26.5%) and linoleic (58.4%), showing a high degree of unsaturation. This study evaluated for the first time the inclusion of the cardoon presscake in pigs’ diet. The effects of the dietary treatment on meat quality and fatty acids profile were assessed. The results indicate that the intramuscular fat (IMF) was higher in the untreated animals. The monounsaturated fatty acids (MUFAs) were lower in the IMF of the treated pigs, whereas the polyunsaturated fatty acids (PUFAs) were higher.

Graphical Abstract

Keywords:

• fatty acids
• amino acids
• total phenolic content
• nutritional composition
• feedstuff
• fattening pigs
• meat quality

Ethical statement

The procedures for animal management and samples collection were performed according to the European guidelines (Directive 2010/63/EU) for the care and use of animals in research. The research was approved by the Regional Department of Agriculture, Rural Development and Mediterranean Fisheries—Sicilian Region, Italy, n. 94750023262, prot. 110180.

Disclosure statement

No potential conflict of interest was reported by the authors.

Data Availability Statement

The data of this study are available from the corresponding author on reasonable request.

Additional information

Funding

The research was part of the PON R&C 2007–2013—BIO4BIO (Biomolecular and Energy Enhancement of Residual Biomasses from the Agro–industrial and Fish Industry PON02_00667_00451_3362376 – Realization Objective OR1-SA 1.5.7), under grant number CUP B61C12000910005. This study also received the support of the University of Messina [FFABRA2019 to E.D.A., FFABRA2019 to A.Z. and DOT1314842_DR_35_SC_VETER_PON_IND_2 to G.T.].