Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy

• Andere auteurs: Delgado-Pertíñez, Manuel (Redacteur), Horcada, Alberto (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Onderwerpen: Research & information: general; Biology, life sciences; fatty acid profile; mineral profile; CLA; milk yield; circular economy; concentrate; silage; modified atmosphere; vacuum; texture; fatty acids; water holding capacity; consumer acceptability; pecorino cheese; pasture; management system; fatty acids profile; sensory properties; consumer liking; grass silage; zero-grazing; grazing; milk; antioxidants; organic beef; ageing; tenderisation speed; meat quality; sarcomere; goat cheese; odour; raw milk; volatile compounds; antioxidant capacity; dairy product quality; n-3 and n-6 fatty acids; retinol; Roja Mallorquina sheep; tocopherol; total phenolic compounds; n/a
• Online toegang: DOAB: download the publication; DOAB: description of the publication

Consumers are looking for healthier foods. Animal nutrition is one of the most important environmental factors in product quality, and significantly influences meat and milk and its dairy products. So emphasis is often placed on improving quality though animal feeding. A main target in improving mea...