Animal feed as a risk factor for the quality of livestock products

Strikauska, S.; Ositis, U.; Bluma, A.

Animal feed as a risk factor for the quality of livestock products

2005

Strikauska, S.(Latvia Univ. of Agriculture, Jelgava (Latvia)) | Ositis, U.(Latvia Univ. of Agriculture, Jelgava (Latvia)) | Bluma, A.(Latvia Univ. of Agriculture, Jelgava (Latvia))

The aim of our work is to determine the level of microbiological contamination of silage and its impact on livestock product - milk. Besides causing fermentation losses, Clostridium spores may contaminate milk and cause "late blow" in hard cheeses. It was observed that there is correlation between the presence of Clostridium spp. and concentration of butyric acid in silages and clostridia in milk and animal feed.

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AGROVOC Keywords

acide butyrique acide gras saturé aliment pour animaux alimentos biological contamination butyric acid cheese clostridio clostridium contaminación biológica contamination biologique cow milk ensilado ensilage (produit) feeds foods fromage lait de vache latvia leche de vaca letonia lettonie piensos produit alimentaire queso riesgo risk risque saturated fatty acids silage ácido butirico ácidos grasos saturados

Bibliographic information

Publisher

LLU PTF

Pagination

p. 184-188

Language

English

Note

Summaries (En, Lv)

12 ref.

Translated Title

Dzivnieku bariba ka riska faktors kvalitativiem lopkopibas produktiem

Type

Conference; Summary

Source

International Scientific Practical Conference "New technologies in traditional food". Reports, Karklina, D. (responsible ed.); Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology.- Jelgava (Latvia): LLU PTF, 2005. International Scientific Practical Conference: New Technologies in Traditional Food,International Scientific Practical Conference: New Technologies in Traditional Food, Jelgava (Latvia), 11 May 2005.- 9984-596-96-6.- p. 184-188

In AGRIS since: 2006-05-15

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This bibliographic record has been provided by Fundamental Library of Latvia University of Life Sciences and Technologies

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