Short-term forage substitution with ensiled olive cake increases beneficial milk fatty acids in lactating cows
Author:
Publisher
Springer Science and Business Media LLC
Subject
Animal Science and Zoology,Food Animals
Link
https://link.springer.com/content/pdf/10.1007/s11250-021-02706-2.pdf
Reference27 articles.
1. Abbeddou, S., B. Rischkowsky, M.E.D. Hilali, H.D. Hess, and M. Kreuzer. 2011a. Influence of feeding Mediterranean food industry by-products and forages to Awassi sheep on physicochemical properties of milk, yoghurt and cheese. J. Dairy Res. 78:426–435. doi:https://doi.org/10.1017/S0022029911000665.
2. Abbeddou, S., B. Rischkowsky, E.K. Richter, H.D. Hess, and M. Kreuzer. 2011b. Modification of milk fatty acid composition by feeding forages and agro-industrial byproducts from dry areas to Awassi sheep. J. Dairy Sci. 94:4657–4668. doi:https://doi.org/10.3168/jds.2011-4154.
3. Abbeddou, S., B. Rischkowsky, M.E.D. Hilali, M. Haylani, H.D. Hess, and M. Kreuzer. 2015. Supplementing diets of Awassi ewes with olive cake and tomato pomace: on-farm recovery of effects on yield, composition and fatty acid profile of the milk. Trop. Anim. Health Prod. 47:145–152. doi:https://doi.org/10.1007/s11250-014-0699-x.
4. AOAC International. 2005. Official Methods of Analysis. AOAC Int. 18th ed.
5. Bauman, D.E., K.J. Harvatine, and A.L. Lock. 2011. Nutrigenomics, rumen-derived bioactive fatty acids, and the regulation of milk fat synthesis. Annu. Rev. Nutr. 31:299–319. doi:https://doi.org/10.1146/annurev.nutr.012809.104648.
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