Innovation

Research on the use of aromatic plants in animal nutrition, especially for small ruminants, is limited in our country and is mainly empirical at farm level. An innovative element is the composition of the Business Group which brings together livestock farmers, cheese producers and research institutions. Through this it is ensured that the project is designed based on the needs of farmers and that the knowledge gained is effectively transferred to them.

Another specific feature of this project is its spatial focus on the PAMTH and the study of the conditions prevailing there.

The increase in food risks due to globalisation, the major food scandals of recent years and the growing consumer awareness of health and environmental protection issues are having a positive impact on the demand for both organic products and products with functional properties. The innovation of the present research proposal consists in the production of functional dairy products (pasteurized milk, kefir and white brine cheese) of high biological and nutritional value with particular taste characteristics due to the systematic use of aromatic plants in animal nutrition.

The innovation concerns:

A) improving the productivity and milk quality of organic goat farming, as the proposed project investigates and evaluates the effect of adding essential oils as a feed additive with expected positive effects on the health and production performance of goats based on the properties of the additives.

B) the improvement of the products made from organic goat milk, as the results of the project are expected to improve the quality and organoleptic characteristics of these products and goat meat.

Today, the indiscriminate use of veterinary preparations has been significantly reduced, especially after the European Commission's 2006 decision to ban the use of antibiotics as growth promoters in animal nutrition. This ban has led to the search for alternative antimicrobials, including among others herbs and essential oils. In addition, research to date has turned its attention to plants, herbs and their derivatives, due to changes in consumer preferences and the growing interest in natural or low-processed foods without chemical additives. Thus, essential oils may be an emerging strategy in organic livestock production and for products that acquire a "clean label".

The proposed project investigates taking into account new trends in animal nutrition, animal product production and the effectiveness of Essential Oils applied at different stages of the animal-based food chain (stable-to-table) with the ultimate aim of improving the hygiene and quality of the final products.