Special Issue "Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy"
Deadline for manuscript submissions: closed (15 December 2020).
Interests: grazing livestock systems; animal nutrition; effect of animal feeding on foods of animal origin; dairy and meat quality; bioactive components; agricultural by-products for animal food
Special Issues and Collections in MDPI journals
Interests: lipid profile in meat; effect of animal feeding on foods of animal origin; meat quality; carcass quality; agricultural by-products for animal food; human health, Autochthonous breeds as livestock potential in sustainable farming
Consumers are looking for healthier foods. Animal nutrition is one of the most important environmental factors in product quality, and significantly influences meat and milk and its dairy products. Therefore emphasis is often placed on improving quality though animal feeding. A main target in improving meat and dairy nutritional characteristics is the enhancement of lipid quality, which can be achieved by increasing the content and composition of beneficial fatty acids (FAs) (n-3 PUFAs; decrease in the ratio between n-6 and n-3 PUFAs). Factors such as forage:concentrate ratio, dietary fat supplements, pasture, etc. have an essential effect on animal dairy and meat quality. A few studies have shown that meat and dairy from ruminants in pasture is enriched in bioactive substances of natural origin like phenolic compounds, fat-soluble vitamins, terpenes, and bioactive lipid components. These animals are also able to utilize increasing amounts of by-products or “unconventional” animal feedstuffs, which can improve the healthful properties of products. Epidemiological studies that find inverse associations between eating red meat and health do not distinguish between meat from livestock fed high-grain diets and livestock foraging on phytochemically rich mixtures of plants. Despite their alleged benefits, research has not elucidated linkages among plant diversity or alternative feedstuffs with potential functional properties in ruminant diets and human health for either concentrate-based diets or pasture-based livestock production. In addition, dietary manipulations favoring polyunsaturated FA incorporation in dairy and meat lipids increase the risk of lipoperoxidation, which can be efficiently prevented by use of dietary antioxidants. Consequently, the aim of this Special Issue is to provide an integrated analysis of the major aspects of the nature and composition of ruminant meat and dairy (FA profile, antioxidants, vitamins, muscle:fat ratio, flavor, taste, etc.) and the effect of better animal feeding in improving the nutritional and sensory qualities and functional properties beneficial to human health.
This Special Issue welcomes original research papers and review articles addressing optimal dietary composition for ruminant production to improve the quality of meat and dairy, with the former affected by the type of production system (grazing and confinement settings) and associated dietary characteristics, including a wide array of materials and regionally available by-products.
Prof. Manuel Delgado Pertinez
Prof. Alberto Horcada
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2000 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- Meat quality and composition
- Dairy quality and composition
- Optimal dietary composition
- Grazing-based livestock production
- Goncentrate-based diet
- Alternative feedstuffs
- Bioactive components
- Human health