Abstract
The aim of this study was to evaluate the effect of hydroponic barley forage in the diets of lactating Italian Mediterranean buffaloes on Mozzarella cheese chemical and sensory properties. Thirty‐six buffaloes were evenly assigned to three groups: control (C) with standard maize silage‐based ration, and low hydroponic (LH) and high hydroponic (HH) barley forage substitution for 50% and 100% of maize silage, respectively. HH Mozzarella had lower hardness, reduced saturated fatty acids, increased oleic and α‐linolenic fatty acids. Hydroponic forage could be an innovative system for sustainable livestock production with a positive impact on the Mozzarella cheese improving its nutritional value.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
