Grape, Pomegranate, Olive, and Tomato By-Products Fed to Dairy Ruminants Improve Milk Fatty Acid Profile without Depressing Milk Production

Potential use of dried persimmon (Diospyros kaki) byproducts as feed sources for ruminants

The aim of this study was to evaluate the chemical composition, in vitro digestibility, and palatability of dried persimmon byproducts (persimmon peel [PP] and damaged whole persimmons [WP]) ensiled with rice straw in different mixing ratios. PP and WP were ensiled with rice straw at ratios of 3:7 (PP3R7, WP3R7), 5:5 (PP5R5, WP5R5), 7:3 (PP7R3, WP7R3), and 8:2 (PP8R2, WP8R2) for 70 d. WP3R7 had the highest (p < 0.05) crude protein and lactate contents compared to the other combinations. On the other hand, PP3R7 and PP8R2 had lower concentrations of neutral and acid-detergent fibers (p < 0.05) and produced lower amounts of ammonia-N (p < 0.05). The silages were compared to rice straw silage (RS), maize silage (MS), whole-crop rye silage (WCRS), and sorghum-sudangrass silage (SSGS) during an in vitro study. The results showed that PP8R2 and WP7R3 had higher (p < 0.05) dry matter digestibility values than RS, MS, WCRS, and SSGS in a 6 h incubation period. In addition, a palatability test of the silages was conducted on Hanwoo cattle, goats, and deer, using the cafeteria method. The palatability index rate of PP7R3 was the highest (p < 0.05) for the goats and the Hanwoo cattle, whereas PP8R2 had the highest (p < 0.05) rate for the deer and the Hanwoo cattle. In conclusion, dried persimmon byproducts in the form of PP and WPs can be used as ruminant feed when ensiled with RS at ratios of 7:3 and 8:2.

The quality of meat in milk fed lambs is affected by the ewe diet: A review

Several scientific publications have highlighted the importance of feeding management practices in improving the nutritional properties of milk from dairy ewes. Meat production quality from suckling lambs is based on the use of milk as exclusive or near exclusive dietary component. There is considerable evidence that lamb meat contains many important nutrients and bioactive compounds that play an important role in consumer health. This paper examines the different quality characteristics of lamb meat from ewes fed different diets to improve milk quality. To conduct this research, we consulted different scientific databases and acquired relevant documents that studied the relationships between the dietary treatment of lactating ewes and the performance of their suckling lambs (growth and carcass traits) as well as the meat quality in terms of nutrient content (fat and protein in particular), bioactive compounds content (fatty acids, vitamins, and antioxidant molecules), color, odor and flavor. The extent of change in meat carcass traits and meat quality of suckling lambs due to different feeding strategies applied to ewes was evaluated and discussed. This overview of the knowledge on the relationship between the milk quality and suckling lamb quality can be useful for production and communication strategies development for the lamb meat industry.

Exploring the environmental and economic impact of fruits and vegetable loss quantification in the food industry

Population growth has stimulated rising demand for agro-food products and economic activity for many years, negatively impacting the ecosystem and non-renewable resource consumption. Algeria confronts the monumental challenge of effectively choosing how to nourish everyone on a more congested globe. However, food loss is a significant issue that worsens as Algerians' population expands and food consumption increases. In Algeria, food production and processing of food items, which include fruits, vegetables, and cereals, generate a considerable amount of by-products, with no commercial exploitation and a negative environmental impact, generating enormous socioeconomic problems. These by-products are essential sources of products with high levels of added value that can be applied in different sectors. They have no studies to measure the scope of food loss in the Algerian food industry. In this background, our research aims to quantify the loss in the Algerian food industry generated by the transformation of various agricultural products, directly affecting the economy and food availability for the population. The research utilizes a mixed methods approach, including coefficients, production statistics transformed, and data analysis; the findings reveal that a significant portion of fruits and vegetables are lost in the Algerian food industry, suggesting that minimizing food loss can help companies minimize costs and mitigate the adverse environmental effects of food production. Finally, the study proposes practical options to minimize food loss to create a long-term food system in Algeria.

Feeding and Nutritional Factors That Affect Somatic Cell Counts in Milk of Sheep and Goats

The purpose of this quantitative review is to highlight the effects of feeding strategies using some mineral, vitamin, marine oil, and vegetable essential oil supplements and some agri-food by-products to reduce SCCs in the milk of sheep and goats. According to the results, only specific dietary factors at specific doses could reduce SCCs in the milk of dairy sheep and goats. The combination of Se and vitamin E in the diet was more effective in sheep than in goats, while the inclusion of polyphenols, which are also present in food matrices such as agro-industrial by-products, led to better results. Some essential oils can be conveniently used to modulate SCCs, although they can precipitate an off-flavoring problem. This work shows that SCCs are complex and cannot be determined using a single experimental factor, as intramammary inflammation, which is the main source of SC in milk, can manifest in a subclinical form without clinical signs. However, attention to mineral and vitamin supplementation, even in the most difficult cases, such as those of grazing animals, and the use of anti-inflammatory substances directly or through by-products, can improve the nutritional condition of animals and reduce their SCCs, offering undeniable benefits for the milk-processing sector as well.