Development of Agricultural and Food By-Product Resources and Animal Production to Achieve Food Sustainability

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".

Deadline for manuscript submissions: closed (25 January 2022) | Viewed by 3200

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Guest Editor
Japan International Research Center for Agricultural Science (JIRCAS), Tsukuba, Japan
Interests: animal production; food by-product; food sustainability
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Special Issue Information

Dear Colleagues,

Livestock is not only a source of animal protein such as meat and milk, but also plays an important role in ecosystem services, income, assets, and insurance. Therefore, it is necessary to develop effective production technologies for sustainable agriculture and animal husbandry. Crop by-products and food residues emitted during the production process of agriculture and food industries are important sources of feed for livestock (including dairy cows, sheep and goats). When livestock cannot get high-quality roughage, milk production and meat production will decrease, and the incidence of disease may increase. Using locally available agricultural and food by-product resources to prepare silage and total mixed rations (TMR) can meet the nutritional needs of animals and help promote the production of livestock products. Improved livestock breeding technology can not only reduce methane gas emissions from ruminants, but also promote the revitalization of local animal husbandry, provide a good supply of milk and meat, and improve the living standards of local people.

This special issue mainly publishes papers related to the development and application of technologies for the effective use of by-product resources in agriculture and food industries to achieve sustainable animal husbandry production.

Dr. Yimin Cai
Guest Editor

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  • agricultural by-product
  • animal feed
  • animal product
  • food residue
  • food sustainability
  • meat quality
  • metabolite
  • microbiota
  • milk production
  • silage fermentation

Published Papers (1 paper)

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10 pages, 261 KiB  
Milk Production and Quality of Lactating Yak Fed Oat Silage Prepared with a Low-Temperature-Tolerant Lactic Acid Bacteria Inoculant
by Mingming Zhu, Rongqing Xie, Liangyin Chen, Minghong You, Wenlong Gou, Chao Chen, Ping Li and Yimin Cai
Foods 2021, 10(10), 2437; - 14 Oct 2021
Cited by 5 | Viewed by 1824
This study aimed to investigate the effect of oat silage treated with a low-temperature-tolerant lactic acid bacteria (LAB) inoculant on milk yield and the quality of lactating yaks. Oat silages were prepared in big round bales, treated without (control) or with a low-temperature-tolerant [...] Read more.
This study aimed to investigate the effect of oat silage treated with a low-temperature-tolerant lactic acid bacteria (LAB) inoculant on milk yield and the quality of lactating yaks. Oat silages were prepared in big round bales, treated without (control) or with a low-temperature-tolerant LAB inoculant (a mixture of Lactobacillus plantarum BP18, Pediococcus pentosaceus HS1 and Lactobacillus buchneri LP22; the application rate of 105 cfu/g on a fresh matter basis). Eighteen lactating yaks were divided into nine pairs with a similar milk yield. Each pair of yaks was randomly allocated to the control or LAB-inoculated silage treatment. The inoculated silage increased the dry matter intake and the total volatile fatty acid (mainly acetate, propionate and butyrate) in rumen fluid compared with the control. The inoculated silage also enhanced the yield of yak milk with high contents of total N, fat and lactose. In addition, high levels of essential amino acids (Thr, Leu and Phe), polyunsaturated fatty acids and low saturated fatty acids were observed in milk when lactating yaks were fed with the inoculated silage. Therefore, inoculation with a low-temperature-tolerant LAB during ensiling could promote the milk yield of lactating yaks by enhancing dry matter intake and ruminal fermentation. Full article
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