Functional traits have become important for efficient breeding schemes in the dairy goat and
sheep industries, mainly in Mediterranean countries, due to increased costs of production …

The present study aimed to ascertain how different strategies for leveraging genomic
information enhance the accuracy of estimated breeding values for milk and cheese-making …

Test-day records of purebred Tsigai, Improved Valachian and Lacaune ewes were used to
analyse the effect of environmental factors on milk fat and protein content. There were 121 …

Introduction Suckling lamb meat is highly appreciated in European Mediterranean countries
because of its mild flavor and soft texture. In suckling lamb carcasses, perirenal and pelvic …

In a system based on a test-day alternate recording, a total of 1,227,949 test-day records for
somatic cell counts (SCC) and milk yield obtained throughout 12 years (1998–2009) from …

Individual milk samples from two Spanish ewe breeds (Guirra and Manchega) were
collected and evaluated during the lactation. Changes in the physico-chemical and …

Suckling lamb meat is traditionally produced in Mediterranean Europe. Breed can affect the
quality of the lamb carcass and meat. This study is aimed at comparing the carcass and …

Simple Summary The transformation of milk into cheese is a complex process influenced by
various factors, including the breed of the sheep providing the milk. Our study focused on …

Adipose deposits influence the quality of ruminant carcasses, and in suckling lambs, internal
types of adipose deposits represent a notable proportion of total fat. The aim of this study …

Sheep milk is mostly used for the production of cheese. In this study, a commercial
population of Spanish Assaf sheep was analyzed for six cheese-making traits: four related to …