LEADER 04157nam 2200853z- 450 001 9910580203403321 005 20231214133235.0 035 $a(CKB)5690000000012056 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/87410 035 $a(EXLCZ)995690000000012056 100 $a20202207d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aBetter Animal Feeding for Improving the Quality of Ruminant Meat and Dairy 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 electronic resource (126 p.) 311 $a3-0365-4317-1 311 $a3-0365-4318-X 330 $aConsumers 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. 606 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 610 $afatty acid profile 610 $amineral profile 610 $aCLA 610 $amilk yield 610 $acircular economy 610 $aconcentrate 610 $asilage 610 $amodified atmosphere 610 $avacuum 610 $atexture 610 $afatty acids 610 $awater holding capacity 610 $aconsumer acceptability 610 $apecorino cheese 610 $apasture 610 $amanagement system 610 $afatty acids profile 610 $asensory properties 610 $aconsumer liking 610 $agrass silage 610 $azero-grazing 610 $agrazing 610 $amilk 610 $aantioxidants 610 $aorganic beef 610 $aageing 610 $atenderisation speed 610 $ameat quality 610 $asarcomere 610 $agoat cheese 610 $aodour 610 $araw milk 610 $avolatile compounds 610 $aantioxidant capacity 610 $adairy product quality 610 $an-3 and n-6 fatty acids 610 $aretinol 610 $aRoja Mallorquina sheep 610 $atocopherol 610 $atotal phenolic compounds 615 7$aResearch & information: general 615 7$aBiology, life sciences 700 $aDelgado-Perti?n?ez$b Manuel$4edt$01311299 702 $aHorcada$b Alberto$4edt 702 $aDelgado-Perti?n?ez$b Manuel$4oth 702 $aHorcada$b Alberto$4oth 906 $aBOOK 912 $a9910580203403321 996 $aBetter Animal Feeding for Improving the Quality of Ruminant Meat and Dairy$93030214 997 $aUNINA