In order to meet human needs and achieve the purpose of sustainable development, the efficient utilization of feedstuff to produce more and better livestock products has received wide attention. In this process, ensuring the quality and safety of meat, eggs, and milk consumed by consumers is a topic closely related to sustainable food systems. Researchers in animal husbandry and food science regulate the quality and safety of livestock products. As we introduce new measures to make livestock products more sustainable, we must simultaneously continue to ensure the quality and safety of these products, such as nutrition regulation to alleviate the negative effect of harmful substances in feedstuff and functional additives to produce high quality products.
This Research Topic focuses on both safety control and quality improvement of livestock products by answering the below two questions:
How to ensure the safety of livestock products? The safety of livestock products is related to the environment and harmful substances in feedstuff, such as heavy metals, mycotoxins, and even prohibited additives, etc. Therefore, this Research Topic will focus on exploring the conversion rule and risk assessment of feedstuff into livestock products to screen the key targets of safety risk factors and thus establish the technical control procedures.
How to improve the quality of livestock products? The improvement of livestock products’ quality is related to the enrichment of functional ingredients and the regulating effect of functional and nutritional additives, such as meat, eggs, and milk rich in selenium, milk rich in conjugated linoleic acid, etc. This Research Topic will focus on identifying functional ingredients in livestock products, exploring the formation and deposition mechanism of flavor substances, and evaluating the nutritional function of functional ingredients. This knowledge can be used to establish nutrition regulation technology for livestock products to provide consumers with high quality meat, eggs, and milk.
Overall, the scope of this Research Topic includes but is not limited to:
- Feedstuff and the safety risk assessment of livestock products.
- Quality improvement and nutrition regulation of livestock products.
- Quality evaluation of livestock products and the nutritional function of functional ingredients from livestock products.
- Livestock products and sustainable food systems.
In order to meet human needs and achieve the purpose of sustainable development, the efficient utilization of feedstuff to produce more and better livestock products has received wide attention. In this process, ensuring the quality and safety of meat, eggs, and milk consumed by consumers is a topic closely related to sustainable food systems. Researchers in animal husbandry and food science regulate the quality and safety of livestock products. As we introduce new measures to make livestock products more sustainable, we must simultaneously continue to ensure the quality and safety of these products, such as nutrition regulation to alleviate the negative effect of harmful substances in feedstuff and functional additives to produce high quality products.
This Research Topic focuses on both safety control and quality improvement of livestock products by answering the below two questions:
How to ensure the safety of livestock products? The safety of livestock products is related to the environment and harmful substances in feedstuff, such as heavy metals, mycotoxins, and even prohibited additives, etc. Therefore, this Research Topic will focus on exploring the conversion rule and risk assessment of feedstuff into livestock products to screen the key targets of safety risk factors and thus establish the technical control procedures.
How to improve the quality of livestock products? The improvement of livestock products’ quality is related to the enrichment of functional ingredients and the regulating effect of functional and nutritional additives, such as meat, eggs, and milk rich in selenium, milk rich in conjugated linoleic acid, etc. This Research Topic will focus on identifying functional ingredients in livestock products, exploring the formation and deposition mechanism of flavor substances, and evaluating the nutritional function of functional ingredients. This knowledge can be used to establish nutrition regulation technology for livestock products to provide consumers with high quality meat, eggs, and milk.
Overall, the scope of this Research Topic includes but is not limited to:
- Feedstuff and the safety risk assessment of livestock products.
- Quality improvement and nutrition regulation of livestock products.
- Quality evaluation of livestock products and the nutritional function of functional ingredients from livestock products.
- Livestock products and sustainable food systems.
