Fatty acids (FAs) of milk fat are considered to be important nutritional components of the
diets of a significant portion of the human population and substantially affect human health …

Nowadays, near-infrared spectroscopy (NIR) has become one of the most efficient and
advanced techniques for analysis of food products. Many relevant researches have been …

Dairy fat is one of the most complex natural fats because of its fatty acid (FA) composition.
Ruminant dairy fat contains more than 400 different FA varying in carbon chain length, and …

Milk fatty acid (FA) composition is important for the goat dairy industry because of its
influence on cheese properties and human health. The aim of the present work was to …

Recent knowledge is presented on the composition of ruminant milk fat fractions and the
nutritional strategies known to alter their amount. The development of lipidomic and …

The miniaturisation of analytical devices, reduction of analytical data acquisition time, or the
reduction of waste generation throughout the analytical process are important requirements …

The aim of this study was to develop near-infrared reflectance spectroscopy (NIRS)
calibrations for determination of the fatty acids (FA) in broiler breast meat. A total of 144 …

Feed intake is one of the most important components of feed efficiency in dairy systems.
However, it is a difficult trait to measure in commercial operations for individual cows. Milk …

Individual milk samples from Holstein Friesian cows were collected and analysed by
inductively coupled plasma optical emission spectrometry (ICP-OES) and titration for the …

High-throughput phenotyping technologies are growing in importance in livestock systems
due to their ability to generate real-time, non-invasive, and accurate animal-level …