Biotechnological approaches to improve sustainable milk and meat yield in bovines

Cristina Castillo, Angel Abuelo, Joaquin Hernandez

Research output: Book chapter/Published conference paperChapter in textbook/reference bookpeer-review


In the near future, bovine livestock would need to keep pace with the projected demands from population growth and environmental concerns. It is clear that the advances in the bovine sector worldwide in a sustainable scenario will require the use of new technological tools (biological or not) with the engagement of a wide variety of disciplines ranging from veterinarians, agronomists, economists, biologists, geneticists, microbiologists, food-policy makers, engineers, bioinformaticians, and farmers. This article considers new biotechnological approaches that range from new sources in cattle nutrition (genetically modified crops or insects); genetic improvement (including the effect of epigenetic or rumen microbiota manipulation); meat and milk quality and safety (functional foods); improvements in waste disposal on farm, to the use of technology (nanotechnology and/or wearable and nonwearable devices).
Original languageEnglish
Title of host publicationReference module in food science
EditorsGeoffrey Smithers
Place of PublicationNetherlands
ISBN (Electronic)9780081005965
Publication statusPublished - 25 Jul 2017


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