Sustainability II: Sustainable animal production and meat processing

Ponnampalam, Eric N.; Holman, Benjamin W.B.

doi:10.1016/b978-0-323-85408-5.00001-7

Cited by 15 publications

(11 citation statements)

References 89 publications

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“…Beef is an end result of domesticated cattle ( Bos taurus ) production—although the point of harvest within an animal’s lifecycle will depend on its primary purpose, e.g., dairy, breeding, draft, or hobby [ 119 ]. It is recognised that the diet of cattle will contribute to the sensorial quality, nutritional value, and shelf life of its meat (beef) [ 7 , 120 ]. In response, much effort has been focused on the strategic modification of cattle diets to enhance the preferential attributes of the beef, as well as to maintain animal productivity and welfare [ 6 , 44 , 63 , 121 ].…”

Section: Nutritional Effects On the Meat Of Sheep Goats And Cattlementioning

confidence: 99%

“…Rearing ruminants under pasture or forage feeding is economical, but it does not always produce superior weight or better animals with greater fatness when compared with concentrate (e.g., total mixed ration; TMR) or feedlot finishing. However, with advances in agricultural industries and technologies in the modern era, ruminant animals are increasingly housed under intensive or semi-intensive systems that better suit faster growth rates, environmental benefits, and animal welfare practices [ 7 ]. In addition to fresh forages, silage, and hay, ruminants are fed with field-crop residues, cereal grains, protein meals, and by-products from agrifood industries when reared under intensive or semi-intensive production systems.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview

Ponnampalam,

Priyashantha,

Vidanarachchi

et al. 2024

Animals

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The meat and milk products from domesticated ruminants are important foods within a balanced diet, offering a rich source of energy, protein, fats, minerals, and vitamins. The sensorial properties of meat and milk are mainly linked to their fat content and fatty acid composition, which are influenced by the feeding background or nutrient composition of diets. While several studies have investigated the nutritional effects on the fat content and fatty acid profile of ruminant meat and milk, as well as their relationship with sensorial properties, a comprehensive overview of these effects is lacking. This paper summarises current literature and discusses changes to fatty acid composition (including ω-3 concentrations), fattiness, and associated quality traits of sheep, goat, beef cattle, alpaca, and llama meat that can be achieved by using different forages or feeds in a total mixed ration. Additionally, it presents the shelf life and nutritional value of meat, milk, and cheeses from the milk of dairy cattle, buffalo, goats, and sheep as influenced by a ruminant diet. Further advancement in these areas will promote the sustainability of ruminant production and its associated feeding systems in achieving premium quality animal-derived foods.

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Section: Nutritional Effects On the Meat Of Sheep Goats And Cattlementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview

Ponnampalam,

Priyashantha,

Vidanarachchi

et al. 2024

Animals

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“…The (semi-)intensive production of lamb meat often relies on cereal and grain-based feeds and their being of high quality, low cost, and ready availability. Competition, climate, and geopolitics have had significant impact on the reliability of cereal and grain-based feeds for these production systems ( OECD-FAO, 2021 ; Ponnampalam & Holman, 2023 ; Sandström et al, 2022 ), resulting in many prime lamb producers seeking alternative and comparable feedstuffs. In this application, agrifood and industrial by-products may be viable candidate feedstuff – being the organic residues of horticultural and agronomic production as well as from food processing, biofuel and oil production, and forestry sectors ( Salami et al, 2019 ; Yang et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Feeding pomegranate pulp to Ghezel lambs for enhanced productivity and meat quality

Nemati,

Amirdahri,

Asgari

et al. 2024

Veterinary and Animal Science

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“…Increasing efficiency in livestock production is needed to ensure that enough food can be produced to meet the demands of a growing population, help reduce the environmental impact, and ensure that food is available and affordable [ 1 , 2 , 3 ]. Precision livestock farming (PLF) has the potential to increase efficiency in livestock production by providing farmers with the tools they need to make data-driven decisions and optimise their management practices.…”

Section: Introductionmentioning

confidence: 99%

Literature Review on Technological Applications to Monitor and Evaluate Calves’ Health and Welfare

Silva

Conceição

Pereira

et al. 2023

Animals

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Precision livestock farming (PLF) research is rapidly increasing and has improved farmers’ quality of life, animal welfare, and production efficiency. PLF research in dairy calves is still relatively recent but has grown in the last few years. Automatic milk feeding systems (AMFS) and 3D accelerometers have been the most extensively used technologies in dairy calves. However, other technologies have been emerging in dairy calves’ research, such as infrared thermography (IRT), 3D cameras, ruminal bolus, and sound analysis systems, which have not been properly validated and reviewed in the scientific literature. Thus, with this review, we aimed to analyse the state-of-the-art of technological applications in calves, focusing on dairy calves. Most of the research is focused on technology to detect and predict calves’ health problems and monitor pain indicators. Feeding and lying behaviours have sometimes been associated with health and welfare levels. However, a consensus opinion is still unclear since other factors, such as milk allowance, can affect these behaviours differently. Research that employed a multi-technology approach showed better results than research focusing on only a single technique. Integrating and automating different technologies with machine learning algorithms can offer more scientific knowledge and potentially help the farmers improve calves’ health, performance, and welfare, if commercial applications are available, which, from the authors’ knowledge, are not at the moment.

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Sustainability II: Sustainable animal production and meat processing

Cited by 15 publications

References 89 publications

Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview

Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview

Feeding pomegranate pulp to Ghezel lambs for enhanced productivity and meat quality

Literature Review on Technological Applications to Monitor and Evaluate Calves’ Health and Welfare

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