Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy
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...
Zapisane w:
| Format: | Online |
|---|---|
| Język: | angielski |
| Wydane: |
MDPI - Multidisciplinary Digital Publishing Institute
2022
|
| Hasła przedmiotowe: | |
| Dostęp online: | ONIX_20220706_9783036543178_5 |
| Etykiety: |
Nie ma etykietki, Dołącz pierwszą etykiete!
|
| _version_ | 1869514346329014272 |
|---|---|
| collection | Directory of Open Access Books |
| description | 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 meat and dairy nutritional characteristics is the enhancement of lipid quality, which can be achieved by increasing the content and composition of beneficial fatty acids. Factors such as forage: concentrate ratio, dietary fat supplements, etc. have an essential effect on animal dairy and meat quality. A few studies have shown that meat and dairy from ruminants in pasture is enriched in bioactive substances of natural origin. These animals are also able to utilize increasing amounts of by-products or “unconventional” animal feedstuffs, which can improve the healthful properties of products. Epidemiological studies that find inverse associations between eating red meat and health do not distinguish between meat from livestock fed high-grain diets and livestock foraging on phytochemically rich mixtures of plants. Despite their alleged benefits, research has not elucidated linkages among plant diversity or alternative feedstuffs with potential functional properties in ruminant diets and human health. In addition, dietary manipulations favoring polyunsaturated FA incorporation in dairy and meat lipids increase the risk of lipoperoxidation, which can be efficiently prevented by use of dietary antioxidants. This book collected articles addressing optimal dietary composition for ruminant production to improve the quality of meat and dairy. |
| format | Online |
| id | doab-20.500.12854ir-87410 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-874102024-03-28T03:33:10Z Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy Delgado-Pertíñez, Manuel Horcada, Alberto 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 thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences 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 meat and dairy nutritional characteristics is the enhancement of lipid quality, which can be achieved by increasing the content and composition of beneficial fatty acids. Factors such as forage: concentrate ratio, dietary fat supplements, etc. have an essential effect on animal dairy and meat quality. A few studies have shown that meat and dairy from ruminants in pasture is enriched in bioactive substances of natural origin. These animals are also able to utilize increasing amounts of by-products or “unconventional” animal feedstuffs, which can improve the healthful properties of products. Epidemiological studies that find inverse associations between eating red meat and health do not distinguish between meat from livestock fed high-grain diets and livestock foraging on phytochemically rich mixtures of plants. Despite their alleged benefits, research has not elucidated linkages among plant diversity or alternative feedstuffs with potential functional properties in ruminant diets and human health. In addition, dietary manipulations favoring polyunsaturated FA incorporation in dairy and meat lipids increase the risk of lipoperoxidation, which can be efficiently prevented by use of dietary antioxidants. This book collected articles addressing optimal dietary composition for ruminant production to improve the quality of meat and dairy. 2022-07-06T11:48:17Z 2022-07-06T11:48:17Z 2022 book ONIX_20220706_9783036543178_5 9783036543178 9783036543185 https://directory.doabooks.org/handle/20.500.12854/87410 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/5597 https://mdpi.com/books/pdfview/book/5597 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-4318-5 10.3390/books978-3-0365-4318-5 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036543178 9783036543185 126 Basel open access |
| spellingShingle | 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 thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy |
| title | Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy |
| title_full | Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy |
| title_fullStr | Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy |
| title_full_unstemmed | Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy |
| title_short | Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy |
| title_sort | better animal feeding for improving the quality of ruminant meat and dairy |
| topic | 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 thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| topic_facet | 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 thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| url | ONIX_20220706_9783036543178_5 |