Lambiase, Claudia (2024) New strategy to improve animal welfare and product quality using different feed supplementation. [Tesi di dottorato]
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| Item Type: | Tesi di dottorato |
|---|---|
| Resource language: | English |
| Title: | New strategy to improve animal welfare and product quality using different feed supplementation |
| Creators: | Creators Email Lambiase, Claudia claudia.lambiase@unina.it |
| Date: | 2024 |
| Number of Pages: | 107 |
| Institution: | Università degli Studi di Napoli Federico II |
| Department: | Agraria |
| Dottorato: | Sustainable agricultural and forestry systems and food security |
| Ciclo di dottorato: | 36 |
| Coordinatore del Corso di dottorato: | nome email Maggio, Albino albino.maggio@unina.it |
| Tutor: | nome email De Rosa, Giuseppe UNSPECIFIED |
| Date: | 2024 |
| Number of Pages: | 107 |
| Keywords: | animal welfare, alternative feed ingredients, animal products quality |
| Settori scientifico-disciplinari del MIUR: | Area 07 - Scienze agrarie e veterinarie > AGR/19 - Zootecnica speciale |
| Date Deposited: | 13 Mar 2024 08:02 |
| Last Modified: | 20 Apr 2026 09:20 |
| URI: | http://www.fedoa.unina.it/id/eprint/15600 |
Collection description
The aim of this thesis is to examine how incorporating alternative sources in animal nutrition affects the quality of animal products, such as milk, meat, and eggs. The first chapter of the present work is concerned with the analysis of the available literature focusing on the problem of the introduction of alternative feed sources in animal nutrition and their potential impact on animal performances and product quality. In particular, an in-depth investigation was carried out on the use of microalgae in ruminant diets and its impact on the quality of milk and dairy products. The effects of feeding poultry with hemp seeds co- and by-products on animal performance, behaviour, and egg and meat quality were also reviewed. In the following chapters three experimental works are presented in which different feeding strategies and different feed ingredients on ruminant and non-ruminant animals. In particular, in the second chapter the effects of the cyanobacterium Spirulina (Arthrospira platensis) added to buffalo diet on mozzarella cheese chemical composition, nutritional quality, sensory profile and consumers acceptability with their willingness to pay were discussed. In the third chapter is presented how the inclusion of two different levels of feed-grade hemp seed in the diet of organically reared broilers affect carcass traits, chemical and nutritional characteristics of breast fillets, and their sensorial proprieties. In the fourth chapter the partial substitution of laying hens diet with hemp seed cake is evaluated on hens’ egg production performance, and the physico-chemical and sensorial characteristics of eggs during 28 days of storage time. Finally, a general conclusion on the whole experimental works is provided.
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