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Description
Development of feeding strategies for ovine cattle to improve the nutritional and functional quality of the final products (sheep milk and cheese, lamb meat). The research group has extensive experience in the development of strategies to improve the quality of the milk fat and the ovine meat regarding human health. Moreover, since changes in the product composition may be related to changes in the product susceptibility to oxidation and lifespan, the group’s research also covers the development of feeding strategies for ovine cattle which could naturally avoid this problem and make the products better adapted to the customers' buying preferences. The development of strategies based on agro-food by-products rich in antioxidants for ovine cattle feeding is also one of our work lines.Other information
Number of researchers:
1
Development status:
Developed but not marketed
Differentiation in the market:
Quality
Applicability of technology:
Yes
Companies and markets:
Ovine husbandry, ovine cattle cooperatives. Feed mills, cheese factories.
Advantages:
Improvement of the products' nutritional and functional quality.
Additional Information:
In collaboration with: ITACYL (Spanish acronym for Agricultural Technological Institute of Castilla y León), CSIC (Spanish National Research Council).
UNESCO Code:
3104 - Animal husbandry
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