Effects of Including Partially Destoned Olive Cake in Sheep Diet on Meat Quality and Salami Production

The valorization of cull sheep and the incorporation of agro-industrial by-products into animal feeding represent effective approaches to enhancing the sustainability of small ruminant production systems. This study investigated the effects of dietary inclusion of 17% partially destoned olive cake (...

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Главные авторы:	Giuseppe Maniaci, Riccardo Gannuscio, Cristina Giosuè, Mahmood Ul Hassan, Gabriele Busetta, Elena Franciosi, Raimondo Gaglio, Massimo Todaro, Marco Alabiso
Формат:	Artigo
Язык:	Inglês
Опубликовано:	MDPI AG 2026-01-01
Серии:	Animals
Предметы:	sheep meat olive cake nutritional quality fatty acid profile salami production sustainable livestock production
Online-ссылка:	https://www.mdpi.com/2076-2615/16/2/347
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