subject area of
- Influence of feeding Mediterranean food industry by-products and forages to Awassi sheep on physicochemical properties of milk, yoghurt and cheese.
- Modification of milk fatty acid composition by feeding forages and agro-industrial byproducts from dry areas to Awassi sheep
- Ruminal degradability, digestibility, energy content, and influence on nitrogen turnover of various Mediterranean by-products in fat-tailed Awassi sheep
- Supplementing diets of Awassi ewes with olive cake and tomato pomace: on-farm recovery of effects on yield, composition and fatty acid profile of the milk