Behaviour Indicators of Animal Welfare in Purebred and Crossbred Yearling Beef Reared in Optimal Environmental Conditions.

The aim of this study was to monitor the behaviour of purebred and crossbred beef cattle reared in the same optimal environmental conditions according to Classyfarm. Thirty-yearling beef 11.5 months old, including 10 Limousines (LMS), 10 Sardo-Bruna (SRB), and 10 crossbred Limousine × Sardo-Bruna (LMS × SRB), balanced for sex and body weight, were used.

The quality of meat in milk fed lambs is affected by the ewe diet: A review.

Several scientific publications have highlighted the importance of feeding management practices in improving the nutritional properties of milk from dairy ewes. Meat production quality from suckling lambs is based on the use of milk as exclusive or near exclusive dietary component. There is considerable evidence that lamb meat contains many important nutrients and bioactive compounds that play an important role in consumer health.

The heavy suckling lamb of Sarda dairy sheep and its crossbreed with Dorper rams: Performance, meat quality and consumer perceptions.

The increase of meat production in dairy sheep farms, has been evaluated by the extension of the suckling period from the traditional 28 days to 75 days to obtain a new product, the heavy suckling lamb. Nineteen single-born Sarda (S) lambs (10 male, 9 female) and 20 single-born Dorper x Sarda (DS) lambs (9 male, 11 female), randomly selected from autumn lambing season, were fed exclusively with maternal milk until slaughtering at 20 ± 0.28 kg of body weight (BW, mean ± standard deviation, SD) and approximately 11 weeks of age.

Grape, Pomegranate, Olive, and Tomato By-Products Fed to Dairy Ruminants Improve Milk Fatty Acid Profile without Depressing Milk Production.

The continuous increase in the cost of feeds and the need to improve the sustainability of animal production require the identification of alternative feeds, such as those derived from the agro-industrial sector, that can be effectively used for animal nutrition. Since these by-products (BP) are sources of bioactive substances, especially polyphenols, they may play an important role as a new resource for improving the nutritional value of animal-derived products, being effective in the modulation of the biohydrogenation process in the rumen, and, hence, in the composition of milk fatty acids (FA). The main objective of this work was to evaluate if the inclusion of BP in the diets of dairy ruminants, as a partial replacement of concentrates, could improve the nutritional quality of dairy products without having negative effects on animal production traits.

Effect of Suckling Management and Ewe Concentrate Level on Methane-Related Carbon Footprint of Lamb Meat in Sardinian Dairy Sheep Farming.

The aim of this study was to estimate the methane-linked carbon footprint (CF) of the suckling lamb meat of Mediterranean dairy sheep. Ninety-six Sarda dairy ewes, divided into four groups of 24 animals each, were assigned to 2 × 2 factorial design. The experiment included the suckling lamb feeding system: traditional (TS), in which lambs followed their mothers on pasture during grazing time, vs.

Effect of Dams and Suckling Lamb Feeding Systems on the Fatty Acid Composition of Suckling Lamb Meat.

The effects of the dams and suckling lamb feeding systems on the fatty acid (FA) profile of lamb meat are reviewed in this article. The suckling lamb can be considered a functional monogastric, and therefore, its meat FA composition is strongly influenced by the FA composition of maternal milk. The major source of variation for ewe milk FA composition is represented by pasture amount and type.

Pre- and Post-Slaughter Methodologies to Estimate Body Fat Reserves in Lactating Saanen Goats.

This work aimed to compare pre- and post-slaughter methodologies to estimate body fat reserves in dairy goats. Twenty-six lactating Saanen goats ranging from 43.6 to 69.

Sheep and Goats Respond Differently to Feeding Strategies Directed to Improve the Fatty Acid Profile of Milk Fat.

This bibliographic review presents and discusses the nutritional strategies able to increase the concentration of beneficial fatty acids (FA) in sheep and goat milk, and dairy products, with a particular focus on the polyunsaturated FA (PUFA), and highlights differences between the two species. In fact, by adopting appropriate feeding strategies, it is possible to markedly vary the concentration of fat in milk and improve its FA composition. These strategies are based mostly on the utilization of herbage rich in PUFA, or on the inclusion of vegetable, marine, or essential oils in the diet of lactating animals.