RT Book,_Section
T1 Biotechnological approaches to improve sustainable milk and meat yield in bovines
A1 Castillo Rodríguez, Cristina
A1 Abuelo Sebio, Ángel
A1 Hernández Bermúdez, Joaquín
A2 Smithers, Geoff
AB In the near future, bovine livestock would need to keep pace with the projected demands from population growth and environmental concerns. It is clear that the advances in the bovine sector worldwide in a sustainable scenario will require the use of new technological tools (biological or not) with the engagement of a wide variety of disciplines ranging from veterinarians, agronomists, economists, biologists, geneticists, microbiologists, food-policy makers, engineers, bioinformaticians, and farmers. This article considers new biotechnological approaches that range from new sources in cattle nutrition (genetically modified crops or insects); genetic improvement (including the effect of epigenetic or rumen microbiota manipulation); meat and milk quality and safety (functional foods); improvements in waste disposal on farm, to the use of technology (nanotechnology and/or wearable and non-wearable devices).
PB Elsevier
SN 9780081005965
YR 2023
FD 2023
LK https://hdl.handle.net/10347/38609
UL https://hdl.handle.net/10347/38609
LA eng
NO Castillo, C., Abuelo, A., & Hernández, J. (2017). Biotechnological approaches to improve sustainable milk and meat yield in bovines. En G. Smithers (Ed.), Reference Module in Food Science (1-27). Elsevier
DS Minerva
RD 24 abr 2026