Goenaga Uceda, Irantzu
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Goenaga Uceda
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Irantzu
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Agronomía, Biotecnología y Alimentación
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Publication Open Access The water footprint of Spanish Ternera de Navarra PGI beef: conventional versus novel feeding based on vegetable by-products from the local food industry(Elsevier, 2024) González-Martínez, Pablo; Goenaga Uceda, Irantzu; León Ecay, Sara; Heras Rojo, Joana de las; Aldai Elkoro-Iribe, Noelia; Insausti Barrenetxea, Kizkitza; Martínez Aldaya, Maite; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Ciencias; Zientziak; Universidad Pública de Navarra / Nafarroako Unibertsitate PublikoaCONTEXT: In recent years, livestock farming has been in the spotlight. Meat production is blamed for the pollution of aquifers and rivers, as well as for the large amount of water required to feed livestock. This has highlighted the need to find alternative feeding systems for cattle breeding able to reduce food/feed competition. OBJECTIVE: In this context, the present study compares the water footprint (WF) of conventionally fed beef versus beef fed with vegetable by-products from the local agri-food industry. METHODS: Twenty-four entire male young bulls were reared under the Ternera de Navarra Protected Geographic Identification (PGI) in the town of Azoz, in Navarra, Spain. Twelve calves were fattened on a diet based on vegetable by-products and fodder and grain to complement the ration (VBP diet) and the remaining animals were fattened with a traditional diet based on concentrate and straw (conventional or control diet). RESULTS AND CONCLUSIONS: Once the fattening was finished and animals were slaughtered, the results showed a larger green, blue and grey WF in terms of m3 per beef cattle for conventionally fed animals compared to those fed with VBP. However, when looking at the efficiency, the results were mixed. Conventionally fed cattle exhibited lower green and grey WFs but a higher blue WF compared to VBP-fed cattle, with values of 9955 l/kg, 1577 l/kg and 1731 l/kg versus 10,147 l/kg, 1457 l/kg and 1831 l/kg of carcass beef, respectively. SIGNIFICANCE: This means that a by-product-based calf diet can reduce blue water use. However, further research is needed on the indirect water pollution associated with animal-fed crop production.Publication Open Access Authentication of cattle finishing diets (conventional vs. vegetable by-products) using near-infrared spectroscopy(Hellenic Society of Agricultural Engineers, 2025) León Ecay, Sara; López Maestresalas, Ainara; Goenaga Uceda, Irantzu; Mendizábal Aizpuru, José Antonio; Insausti Barrenetxea, Kizkitza; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Universidad Pública de Navarra / Nafarroako Unibertsitate PublikoaThis study explored the potential of a portable near-infrared (NIR) spectrophotometer (1200 - 2200 nm; 2-nm bandwidth) to discriminate meat and carcasses from cattle fed two different diets: a control of 90% barley and 10% straw (C, n = 12) and, a ration including 37.5% of vegetable by-products (VBPR, n = 11). At 24 h postmortem spectra were collected on the exterior surface of the left carcass, first, between the 5th and 6th ribs, and afterwards, on the 12th and 13th ribs. After fabrication and 7 d of aging, spectral data was acquired from the intact steaks while keeping muscle integrity. When spectra were collected from the carcasses, partial least squares-discriminant analysis (PLS-DA) correctly classified (%CC) >66.67% in both Train and cross-validation (CV) whereas radial basis function-support vector machine (RBF-SVM) discriminated 100 - 83.33% in Train and CV, respectively, using the full spectrum. Reducing the initial matrix ((λ=501) by interval-PLS (iPLS) led into a >75% of well-sorted carcasses by finishing diet while RBFSVM increased the %CC up to >83.33%. Using both discriminant approaches, carcasses were authenticated with a subtle improvement over intact meat (>90% vs. >75% in Train and >80% vs. >65% in CV for C and VBPR, respectively). Variable importance in projection (VIP) scores showed how variables >1592 nm had higher weight in the discrimination process. The results achieved showed the potential of NIR technology as a sustainable, fast and chemical-free tool to assist the integration of the meat industry into the digital age of connectivity and digitization.