News & events

Fatty acids, the common denominator between alfalfa and the quality of meat

In terms of productivity and meat quality, in recent years science has focused on trying to make food increasingly nutritious and healthy.
As a functional food, i.e. capable of positively influencing the physiological functions of the body an...

Discover how Gruppo Carli guarantees forage quality

Thanks to the know-how acquired during the decades, the technology employed in the production process and the product tracing and analytic system, Gruppo Carli is able to offer breeders a range of healthy, sustainable and constant quality fod...

Italian Ryegrass

The fiber digestibility of Italian ryegrass is high enough to replace a third of the alfalfa and corn silage in dairy diets, says Dave Combs, a University of Wisconsin dairy scientist.

“We’ve known for a long time that ryegrass...

New Product Catalogue 2020

Gruppo Carli presents its new product catalogue, an expression of its know-how accumulated over 60 years of business in the cultivation and processing of forages and cereals.

How to increase protein and casein levels in milk production

Protein and casein level are the main parameters for quality evaluation of milk, both technological and nutritional facts.

Cow nutrition and fat in milk

In human nutrition, milk is an important source of bioavailable calcium, branched chain amino acids, conjugated linoleic acid and proteins. In addition to calcium, several minerals are present in milk such as phosphorus, potassium, magnesium, zinc...