Publications by authors named "S Dokou"
Article Synopsis
- Beef is primarily produced from beef cattle, but dairy calves can also be raised for meat; this study focuses on how oregano oil in diets affects meat quality in Holstein bulls.
- A total of 50 Holstein bulls were split into two groups: one received a standard diet, while the other’s diet was enriched with oregano oil for 90 days.
- The results showed that the oregano oil group had better meat color and flavor scores, lower malondialdehyde levels, and higher nutritional value, indicating that oregano oil can enhance the quality of meat from Holstein bulls.
1. Shifting to higher welfare systems is expected to increase their environmental impact and mitigation strategies need to be identified. The environmental impacts associated with various broiler production systems (BPS: conventional, higher welfare indoors, free-range or organic) and the characteristics of BPS which contribute to these impacts were investigated via a literature review and meta-analysis.
View Article and Find Full Text PDFMaintaining respiratory tract health is crucial for layers, impacting gut health, laying performance, and egg quality. Viral diseases and standard vaccinations can compromise tracheal epithelium function, leading to oxidative stress. This study assessed the impact of a blend of feed additives, predominantly lysozyme (L), essential oils (EO), and vitamins (VIT) (referred to as L + EO + VIT), on young layers during an oral vaccination schedule.
View Article and Find Full Text PDFFlaxseed and lupin seed were offered as an alternative dietary approach in dairy cows, through the partial substitution of soybean meal. Milk production and fertility traits were investigated. A total of 330 animals were allocated into two groups, treated ( = 176) and control ( = 154).
View Article and Find Full Text PDFArticle Synopsis
- The study examined how replacing half of the soybean meal in dairy cow diets with flaxseed and lupins affects milk and cheese production.
- Both groups of cows had similar milk yields, but the FL group produced milk with more beneficial fatty acids and lower protein carbonyls compared to the control group.
- The resulting white cheese from the FL diet had a healthier fatty acid profile and maintained similar taste and texture characteristics to the cheese from the control group.