The Animal Production and Health Unit focuses its lines on the optimization of livestock production systems and the promotion of their sustainability. Research is conducted for the improvement of the use of local resources, technical efficiency and profitability of ruminant production, and quality of their products, as well as on the study of epidemiology, diagnosis and control of livestock diseases
All this results in relevant contributions in technical management of cattle herds and sheep flocks, such as the development of new feeding systems and their effect on quality and traceability of animal products, improvement of fertility and prolificacy through management and genetic selection, product diversification in Aragonese livestock breeds, and the effects of livestock farming systems on the environment and their ability to provide ecosystem services. In the field of animal health, significant advances have been made in epidemiological studies and methods of diagnosis, prevention and control of diseases such as brucellosis, salmonellosis or parasitic infections.
- Optimización de la producción vacuna de carne
- Repercusiones de la restricción alimentaria durante el primer tercio de gestación sobre los parámetros fisiológicos y los rendimientos de la vaca nodriza y su descendencia
- Farm adaptation to climate change impacts: a farmers' perception case study
- How do beef cows cope with short nutritional challenges during lactation?
- Development of attenuated live vaccine candidates against swine brucellosis in a non-zoonotic B. suis biovar 2 background
- Influence of the Ovine Genital Tract Microbiota on the Species Artificial Insemination Outcome. A Pilot Study in Commercial Sheep Farms
- Valoración sensorial e instrumental de la carne de cabrito lechal
- Improved UPLC-UV Method for the Quantification of Vitamin C in Lettuce Varieties (Lactuca sativa L.) and Crop Wild Relatives (Lactuca spp.)
- Performance, carcass and meat quality of young bulls, steers and heifers slaughtered at a common body weight
- Quality and Safety of Meat Products