Production of Ruminants

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Objectives

The Azores present excellent soil and climate conditions for the production of grass pasture, allowing the production of ruminants in direct grazing all over the year. This production system has been recognized to enhance the quality of food products, particularly concerning meat and milk products, respecting animal welfare and preservation of the rural landscape. Changing the profile of fatty acids (FA) of milk fat and meat from ruminants through the food management, has received considerable attention in the last decade. The FA profile determines many of the physical, organoleptic and dietary characteristics of edible products of these species. In this perspective, the subject of Ruminant Production aims to give students theoretical and practical knowledge, to enable developing feeding strategies and ante and post-mortem for these animals, allowing the improvement of their products as food for man.

Program

Evolution in the patterns of beef consumption in the Western society. Definition and evolution of the concept of food quality applied to beef. Factors affecting the quality of beef in the route "from conception do ingestion". Chemical composition and nutritional value of beef. Organoleptic and dietetic quality of beef. Methods of manipulating the fatty acid profile of beef. Effect of type of fat upon the shelf life of beef. Presentation and discussion of scientific research oriented to improve the quality of beef. Nutritional/dietetic quality of cow's milk. Factors affecting the chemical composition of milk. Evaluation of fatty acid profile of milk. Influencing factors of the fatty acids profile including conjugated linoleic acid (CLA) and omega-3 of cow's milk fat. Comparison of fat FA from dairy products from the Azores vs. Portuguese mainland (effects of cows grazing).

Teaching Methodologies

Information available soon.

Bibliography

Advances in Conjugated Linoleic Acid Research, 1999. Vol. 1. Yurawecz, et al. Eds. AOCS Press, Champaign. USA.

Rego, et al., 2004. Effect of diet on the fatty acid pattern of milk from dairy cows. Anim. Res., 53: 213-220.

Rego, et al., 2008. Seasonal changes of CLA isomers and other fatty acids of milk fat from grazing dairy herds in the Azores. J Sci Food and Agric, 88:1855-1859.

Rego, et al., 2009. Rumen Biohydrogenation Derived Fatty Acids in Milk Fat from Grazing Dairy Cows Supplemented with Rapeseed, Sunflower or Linseed oils. J Dairy Sci, 92:4530-4540.

Rosa, et al., 2014. Effect of corn supplementation of grass finishing of Holstein bulls on fatty acid composition of meat lipids. J Anim Sci, 92, 3701-3714.

Silva, et al.2010. Consumption of high energy maize diets is associated with increased soluble collagen in muscle of Holstein bulls. Meat Sci, 86, 753-757.

Warris, P. D., 2000. Meat Science: an introductory text. London: CABI Publishing

Code

0200674

ECTS Credits

6

Classes

  • Teóricas - 20 hours
  • Teórico-Práticas - 26 hours