Background Cardiovascular disease (CVD) is the number one leading disease which
causes morbidity and mortality worldwide. The improper consumption of dietary vegetable …

Plant by-products obtained from agro-industrial processes require valorisation to
demonstrate their potential for enhancing animal health, meat production, and shelf life …

The effects of adding babassu oil (BAO) or buriti oil (BUO) to lamb diets, on performance,
carcass characteristics, meat quality and fatty acid (FA) composition were evaluated …

Background The effects of the dietary oils with differing fatty acid profiles on rumen
fermentation, microbial population, and digestibility in goats were investigated. In …

Lipid oxidation in vegetable oils is the primary concern for food technologists. Modification of
oils like hydrogenation, fractionation, inter-esterification, and blending are followed to …

Adequate energy supply is a crucial factor for maintaining the production performance in
cows during the early lactation period. Adding fatty acids (FA) to diets can improve energy …

Background The major greenhouse gas from ruminants is enteric methane (CH4) which in
2010, was estimated at 2.1 Gt of CO2 equivalent, accounting for 4.3% of global …

This study evaluated the effects of different dietary n-6/n-3 polyunsaturated fatty acid (PUFA)
ratios on in vitro ruminant fermentation. Methane production, fatty acid composition, and …

Conjugated linoleic acid (CLA) has drawn significant attention in the last two decades for its
various potent beneficial effects on human health, such as anticarcinogenic and antidiabetic …

It is well known that dairy cows are fed diets with high fat content, which can adversely affect
rumen fermentation. However, whether the effects of high fat content on rumen fermentation …