Improving Concentration of Healthy Fatty Acids in Milk, Cheese and Yogurt by Adding a Blend of Soybean and Fish Oils to the Ration of Confined Dairy Cows

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ISSN Print: 2161-7597
ISSN Online: 2161-7627
www.scirp.org/journal/ojas
E-mail: ojas@scirp.org

"Improving Concentration of Healthy Fatty Acids in Milk, Cheese and Yogurt by Adding a Blend of Soybean and Fish Oils to the Ration of Confined Dairy Cows"
written by Gerardo Antonio Gagliostro, Liliana Elisabet Antonacci, Carolina Daiana Pérez, Luciana Rossetti, Augusto Carabajal,
published by Open Journal of Animal Sciences, Vol.10 No.1, 2020

has been cited by the following article(s):

[1]	Effect of Chlorophytum borivilianum supplementation on milk production, composition and fatty acid profile in crossbred cows during hot-humid season
	2021

[2]	Method optimization of oxylipin hydrolysis in nonprocessed bovine milk indicates that the majority of oxylipins are esterified
	2021

[3]	Assessing the optimum level of supplementation with Camelina seeds in ewes' diets to improve milk quality
	Foods, 2021

[4]	Influence of dietary sesame meal, vitamin E and selenium supplementation on milk production, composition, and fatty acid profile in dairy goats
	2020

[1]	Effect of Chlorophytum borivilianum supplementation on milk production, composition and fatty acid profile in crossbred cows during hot-humid season Tropical Animal Health and Production, 2021 DOI:10.1007/s11250-021-02747-7

[2]	Assessing the Optimum Level of Supplementation with Camelina Seeds in Ewes’ Diets to Improve Milk Quality Foods, 2021 DOI:10.3390/foods10092076

[3]	Influence of dietary sesame meal, vitamin E and selenium supplementation on milk production, composition, and fatty acid profile in dairy goats Livestock Science, 2021 DOI:10.1016/j.livsci.2020.104336

[4]	Method optimization of oxylipin hydrolysis in nonprocessed bovine milk indicates that the majority of oxylipins are esterified Journal of Food Science, 2021 DOI:10.1111/1750-3841.15697

[5]	Method optimization of oxylipin hydrolysis in nonprocessed bovine milk indicates that the majority of oxylipins are esterified Journal of Food Science, 2021 DOI:10.1111/1750-3841.15697

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