Suitable Innovation to Enhance Quality of Alto-Sannio Milk
The major objectives of the project are the production of high quality milk and the increase in the sustainability of the Sannio milk supply chain. In detail, the aim of the project is to improve nutritional features of milk increasing, at same time, its sustainability and naturalness perception. Since Fatty Acid composition of milk plays a key role in the sensory and nutritional properties, on-farm strategies (including diet formulation, reuse of waste and by-products) for the production of milk with improved microbiological and FA profiles will be developed. Finally, a model for the implementation of sustainability and nutritional features in the sector of small milk producers will be proposed.
High technical-scientific innovations able to improve milk quality and its link with the territory and the environment.
Quality markers linked to innovative feeds (based on the enhancement of local raw materials and the use of by-products from other production chains of the specific geographical area) will be identified.
Waste and by-products reuse
Biotechnological strategies able to allow use of waste and by-products as feed will be deleloped.
Probiotic and sustainable feed
Probiotics supplementation has been proven to change the rumen bacteria fermentation pattern, improve the feed utilization rate, the milk yield and component profiles. Moreover, specific probiotic strains could enhance the milk production and the functional substances. In addition the innovation aims to validate the effects of total replacement of conventional meal (such as soybean meal etc.) by using alternative meal, in particular protein-rich legume (eg. chickpea meal) well adapted to and traditionally grown in the Sannio area. Therefore, a probiotic feed with local and highly environmentally friendly raw materials will be validate.
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