Effect of Pelagic on In Vitro Dry Matter and Organic Matter Degradation, Gas Production, and Protozoa Population.

This study determined the effect of pelagic on in vitro dry matter and organic matter degradation, total gas production (TGP), and protozoa population. The treatments were different levels of inclusion on a basal substrate (Stargrass hay; ) as follows: T0 (control treatment based on Stargrass hay), T10 (90% Stargrass hay + 10% ), T20 (80% Stargrass hay + 20% ), and T30 (70% Stargrass hay + 30% ). Ruminal fermentation kinetics and protozoa population were determined during 72 h of in vitro incubations.

Using plant-based compounds as preservatives for meat products: A review.

The susceptibility of meat and meat products (MP) to oxidation and microbial deterioration poses a risk to the nutritional quality, safety, and shelf life of the product. This analysis provides a brief overview of how bioactive compounds (BC) impact meat and MP preservation, and how they can be utilized for preservation purposes. The use of BC, particularly plant-based antioxidants, can reduce the rate of auto-oxidation and microbial growth, thereby extending the shelf life of MP.

Effect of Adding Extra Virgin Olive Oil to Hair Sheep Lambs' Diets on Productive Performance, Ruminal Fermentation Kinetics and Rumen Ciliate Protozoa.

This study determined productive performance, ruminal fermentation kinetics and rumen ciliate protozoa in hair sheep lambs fed different levels of olive oil. Twenty-four growing lambs were used, with an initial live weight of 10.5 ± 2.