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Three hundred and twenty day old Hubbard broilers were randomly allocated to four treatments (8 replicates, 10 birds/pen) and were raised under standard management conditions. Birds in the first group served as control and were fed a corn based diet, while birds in the remaining three groups i.e.; A, B and C were fed with a basal diet supplemented with copper nanoparticles (CuNP) at 5, 10 and 15 mg/kg of diet respectively for 35 days. Supplementation of CuNP linearly increased (P≤0.05) body weight (BW), average daily weight gain (ADWG) and feed intake (FI) in broilers. Uric acid, glucose levels in blood and feed conversion ratio (FCR) reduced linearly (P≤0.05) with CuNP supplementation in diet. Supplementation of CuNP in the diet also linearly increased (P≤0.05) tibia weight, length, diameter, weight/length index (W/L) and Tibiotarsal index (TT index). Inclusion of CuNP in broilers diet linearly increased the measured parameters of muscle i.e.; pH, fiber diameter, fiber cross-sectional area, fascicle diameter, fascicle cross-sectional area (P≤0.05). Concentration of copper, iron, calcium and phosphorous in blood also increased line-arly (P ≤ 0.05) with CuNP supplementation. Overall, CuNP positively affected the growth performance, histological characteristics of muscles, bone strength and serum metabolites in broilers.

In the state of Hidalgo, México, chinicuil (CH) and maguey white worm (MW) are consumed as well as used in different culinary preparations. Few studies are available on the effect of butter-frying (BF) and dehydration (DN) on their chemical composition. The objective of this study was to compare the effect of DN and BF on the chemical composition and fatty acids (FA) content of CH and MW. CH and MW were purchased and then fried in butter. The fresh samples were dehydrated at 70 °C for 4 h, and their chemical analysis was performed. The Soxhlet method was used for the extraction of oils (DNCH, DNMW, BFCH, and BFMW), which were analysed with regard to the quality parameters (i.e. moisture, acidity, iodine, and peroxide). The FA contents were determined by gas chromatography coupled with mass spectrometer. The DNCH (72.82%) and DNMW (76.81%), revealed high concentrations of saturated FA. Free FA and hydro-peroxides were produced, which affected the percentage of saturated FA in the BFCH (15%) and BFMW (17%) samples, and unsaturated FA by 85 and 84%, respectively, along with the production of trans-FA. Therefore, it is necessary to regulate the frying conditions, as BF causes harmful changes in their chemical composition and in their fatty acid structure, in CH and MW, which can cause health problems to humans

Background. Carcass yield varies depending on the relative proportions of muscle, fat and bone, therefore, the possibility of predicting its value would produce valuable information that will promote the viability and sustainability of rabbit meat production. Methodology. Thirty-eight male growing rabbits (New Zealand White × Californian) with body weights (BW) of 1329 ± 291 g and from 60 to 100 days of age were used. Real time ultrasonography (RTU) measurements were taken 12 h before slaughtering. For that, rabbits were shaved between the 6th and 7th lumbar vertebrae. The longissimus thoracis et lumborum muscle (LM) area (LDA) and also the maximum LM width (LDW) and the maximum depth LM (LDD) were measured. Data recorded at slaughtering included carcass and non-carcass components. After chilling at 4° C for 24 hours, carcasses were split longitudinally to obtain left and right halves that were later weighed. Thereafter, the right half carcass was weighed and manually deboned for recording weights of muscle (TCM), and bone (TCB). Results. The highest correlation (r = 0.84, P <0.001) was observed between TCM and LDD, while the lower correlation (r = 0.4, P <0.001) was observed between TCB and LDW. The BW were highly related to carcass characteristics (r>0.77≤0.97). In vivo RTU measurements explained a low to moderate amount of variation in TCB and TCM with an r2 of 0.36 to 0.77 (P < 0.001) respectively. BW explained from 49 to 92% of variation in TCB and TCM, respectively. Implications. The in vivo ultrasound measurements it is a viable tool that allows predicting carcass value of rabbits. Conclusion. Our results indicated that the use of RTU measurements could accurately predict muscle from growing rabbit's carcass.

Methane (CH4) is a greenhouse gas generated during the feed fermentation processes in the rumen. However, numerous studies have been conducted to determine the capacity of plant secondary metabolites to enhance ruminal fermentation and decrease CH4 production, especially those plants rich in tannins. This review conducted a descriptive analysis and meta-analysis of the use of tannin-rich plants in tropical regions to mitigate CH4 production from livestock. The aim of this study was to analyse the effect of tannins supplementation in tropical plants on CH4 production in ruminants using a meta-analytic approach and the effect on microbial population. Sources of heterogeneity were explored using a meta-regression analysis. Final database was integrated by a total of 14 trials. The ‘meta’ package in R statistical software was used to conduct the meta-analyses. The covariates defined a priori in the current meta-regression were inclusion level, species (sheep, beef cattle, dairy cattle, and cross-bred heifers) and plant. Results showed that supplementation with tropical plants with tannin contents have the greatest effects on CH4 mitigation. A negative relationship was observed between the level of inclusion and CH4 emission (−0.09), which means that the effect of CH4 mitigation is increasing as the level of tannin inclusion is higher. Therefore, less CH4 production will be obtained when supplementing tropical plants in the diet with a high dose of tannins.

The aim of this study was to investigate whether social rank (SR) and stability in the order of entrance to the milking parlour are associated with production traits. The study was conducted on a dairy farm where cows (n = 215) were managed in three groups according to lactation stage (group 1: 78 cows, 0-100 days in milk (DIM); group 2: 65 cows, 101-200 DIM and group 3: 72 cows, >200 DIM). SR was calculated from observations made from agonistic behaviour performed at the water troughs and feed bunks of each pen (n = 3). The animals were classified into three levels of dominance based on at least five clear interactions, resulting in: 61 dominant, 75 intermediate and 69 subordinate cows based on SR. Stability in the order of entry was estimated as the standard deviation of the entry position. SR was weakly correlated with milk yield, urea and protein content in milk. The results showed that stable cows had higher milk production and entered the milking parlour after the non-stable animals. Stability in the order of entry to the milking parlour was not affected by SR. Overall, the use of milking facilities appears to be associated with production traits rather than SR.

This study examined the relationship between consumers' country of origin: Denmark (DK), the United Kingdom (UK), and the United States (US) and their knowledge and perceptions of milk fat. Adult participants answered a web-based survey, and data were collected online from December 2018 to April 2019, in DK, the UK, and the US. A total of 694 participants completed the online survey. Most respondents were between 18 and 39 years old, female, highly educated, and employed. Most UK respondents consumed milk daily (73%), whereas in DK (56%) and the US (46%) consumption was significantly lower. Whole milk and semi-skim milk were consumed less by respondents in DK (20 and 36%, respectively) compared with the UK (50 and 49%, respectively) and the US (47 and 50%, respectively). Danish respondents (53%) consumed more skim milk than respondents from the UK (16%) and the US (19%). Concern about milk fat was higher in DK (60%) than in the UK (34%) and the US (31%). More respondents considered milk fat to be “healthy” or “very healthy” in the UK (31 and 10%, respectively) and the US (37 and 19%, respectively), than in DK (23 and 6%, respectively). Nutritional benefit was the most important reason for perceiving milk fat as healthy in the 3 countries. Awareness of milk saturated fat was higher among respondents from the UK (53%) than from DK (44%) and the US (38%). Results suggest that consumers in DK are different in their perceptions of milk fat, but consumers in the UK and the US share common characteristics.

The objective of this experiment was to evaluate the effect of a dietary supplementation of lampant olive oil on the fatty aid profiles of the milk and cheese of ewes. Nine lactating ewes were used in a 3 × 3 Latin square design. Dietary treatments were supplemented with 0 (control; T0), 36 (T1) and 88 (T2) g of lampante olive oil/kg of dry matter intake (DM). DM, milk yield and milk composition (fat and protein) were not affected by dietary treatments. Oleic and vaccenic acids gradually increased (P < 0.05) and the saturated FA and atherogenicity index decreased (P < 0.05) in milk and cheese as the concentration of lampante olive oil was increased in dietary rations. Overall, the supplementation of lampante olive oil in the diets of lactating ewes increased monounsaturated FA and decreased saturated FA concentrations in milk and cheese, thus improving their quality from the human health standpoint.

Olive oil extraction yields a residual cake rich in oil that can be used in animal diets as a source of monounsaturated fat. Milk and cheese from sheep are high in saturated fatty acids (FA) thus, it was hypothesized that supplementing olive cake to lactating ewes would result in naturally enhanced milk and cheese with healthier FA profiles for human consumption. Nine lactating ewes were randomly assigned to a replicated (n= s3) 3. ×. 3 Latin square design. Diets were supplemented with 0, 10 or 25% of dry olive cake. Except for total solids, dry matter intake, milk yield and milk composition were not affected by dietary treatments. Oleic acid, n-6/. n-3 ratio and monounsaturated FA gradually increased (P. <. 0.05), while saturated FA and atherogenicity index decreased (P. <. 0.05) in milk and cheese as inclusion of olive cake was increased in dietary treatments. Overall, FA profile of milk and cheese from sheep can be naturally improved by supplementation of olive cake.

The objective of this study was to determine the feeding value of forage soybean silage (SS) for dairy cows relative to a fourth-cut alfalfa silage (AS). Forage soybean was harvested at full pod stage. Two iso-nitrogenous diets were formulated with a 48:52 foragerconcentrate ratio. Soybean silage and AS constituted 72% of the forage in each diet, with corn silage constituting the remaining 28%. Twenty Holsteins cows in early lactation were used in a switchback design. Four lactating Holsteins cows fitted with ruminal cannulas were used to determine the effects of dietary treatments on ruminal fermentation parameters and in vivo total tract nutrient utilization. Relative to AS, SS contained 15, 28, and 25% more neutral detergent fiber, acid detergent fiber, and crude protein, respectively. Dry matter intake (23.5 vs. 25.1 kg/d) and milk yield (35.5 vs. 37.2 kg/d) were lower for cows fed SS than for those fed AS. However, energy-corrected milk and milk efficiency were similar for both dietary treatments. Milk protein, lactose, and total solids concentrations were not influenced by dietary treatments (average 3.0, 4.7, and 12.6%, respectively). However, cows fed SS produced milk with greater milk fat (3.8 vs. 3.6%) and milk urea nitrogen concentrations (15.6 vs. 14.3 mg/dL) compared with cows fed AS. Ruminal pH was lower, whereas ruminal NH3-N concentration was greater in cows fed SS than in cows fed AS. Total tract digestibilities of dry matter, crude protein, and neutral detergent fiber were not influenced by silage type. We concluded that forage SS, when compared with AS, had a negative impact on feed intake and milk yield, whereas energy-corrected milk, milk efficiency, and total tract nutrient digestion were similar.

The effect of dietary unrefined olive oil (OO) residues and hydrogenated vegetable oil (HVO) on the fatty acid profiles of milk and cheese and the sensory characteristics of cheeses was determined. For 9 weeks, animals were fed a control diet with no added lipid (n = 5 cows), or fat-supplemented diets containing OO or HVO (in both cases n = 5 cows; 30 g kg-1 dry matter). Compared with control and HVO, OO increased C18:1 cis-9, and C18:3 cis-9, cis-12, cis-15 fatty acids in milk; and also increased C18:1 trans-10, C18:1 trans-11, C18:1 cis-9, C18:2 cis-9, trans-11 and C18:3 cis-9, cis-12, cis-15 fatty acids in cheeses. OO reduced the number of holes, overall odour and acidity of cheeses, whereas HVO increased the cow milk odour, bitterness and acidity of cheeses. Overall, OO can improve the cheese fatty acid profile, but with adverse effects on sensory attributes.

The effect of dietary unrefined olive oil (OO) residues and hydrogenated vegetable oil (HVO) on the fatty acid profiles of milk and cheese and the sensory characteristics of cheeses was determined. For 9 weeks, animals were fed a control diet with no added lipid (n = 5 cows), or fat-supplemented diets containing OO or HVO (in both cases n = 5 cows; 30 g kg-1 dry matter). Compared with control and HVO, OO increased C18:1 cis-9, and C18:3 cis-9, cis-12, cis-15 fatty acids in milk; and also increased C18:1 trans-10, C18:1 trans-11, C18:1 cis-9, C18:2 cis-9, trans-11 and C18:3 cis-9, cis-12, cis-15 fatty acids in cheeses. OO reduced the number of holes, overall odour and acidity of cheeses, whereas HVO increased the cow milk odour, bitterness and acidity of cheeses. Overall, OO can improve the cheese fatty acid profile, but with adverse effects on sensory attributes.

The effect of dietary unrefined olive oil (OO) residues and hydrogenated vegetable oil (HVO) on the fatty acid profiles of milk and cheese and the sensory characteristics of cheeses was determined. For 9 weeks, animals were fed a control diet with no added lipid (n = 5 cows), or fat-supplemented diets containing OO or HVO (in both cases n = 5 cows; 30 g kg-1 dry matter). Compared with control and HVO, OO increased C18:1 cis-9, and C18:3 cis-9, cis-12, cis-15 fatty acids in milk; and also increased C18:1 trans-10, C18:1 trans-11, C18:1 cis-9, C18:2 cis-9, trans-11 and C18:3 cis-9, cis-12, cis-15 fatty acids in cheeses. OO reduced the number of holes, overall odour and acidity of cheeses, whereas HVO increased the cow milk odour, bitterness and acidity of cheeses. Overall, OO can improve the cheese fatty acid profile, but with adverse effects on sensory attributes.

The effect of dietary unrefined olive oil (OO) residues and hydrogenated vegetable oil (HVO) on the fatty acid profiles of milk and cheese and the sensory characteristics of cheeses was determined. For 9 weeks, animals were fed a control diet with no added lipid (n = 5 cows), or fat-supplemented diets containing OO or HVO (in both cases n = 5 cows; 30 g kg-1 dry matter). Compared with control and HVO, OO increased C18:1 cis-9, and C18:3 cis-9, cis-12, cis-15 fatty acids in milk; and also increased C18:1 trans-10, C18:1 trans-11, C18:1 cis-9, C18:2 cis-9, trans-11 and C18:3 cis-9, cis-12, cis-15 fatty acids in cheeses. OO reduced the number of holes, overall odour and acidity of cheeses, whereas HVO increased the cow milk odour, bitterness and acidity of cheeses. Overall, OO can improve the cheese fatty acid profile, but with adverse effects on sensory attributes.