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Fresh forage, composed by several botanical species, is characterized by the presence of poliunsaturated fatty acids and polyphenols substances that are able to improve functional properties of lipid fraction of milk (i.e. anticarcinogenic, antiaterogenic and anti aterosclerotic properties). Hence, when cows feds fresh forage, it is possible to improve nutritional value of milk and dairy products through the increase of functional substances contained in these foods. The effect of fresh forage inclusion in ruminants diets on milk quality and rumen bacterial community, main responsible of functional lipid synthesis, will be evaluated by chemical and molecular approaches available in Genexpres laboratory. In Tuscany, Maremma represents an territory suited to this type of farming and then a case study for the identification of markers of typicality.
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Agricultural sciences - Zootechnics
The competition will be carried out by an evaluation of titles and examination, by means of an interview.
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