JESÚS DE LA
FUENTE VÁZQUEZ
Profesor titular de universidad
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
Madrid, EspañaPublicaciones en colaboración con investigadores/as de Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (25)
2021
2020
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Effect of a diet supplemented with malic acid–heat (MAH) treated sunflower on carcass characteristics, meat composition and fatty acids profile in growing lambs
Animals, Vol. 10, Núm. 3
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Fasting combined with long catch duration modifies the physio-metabolic response and flesh quality of rainbow trout
Aquaculture Research, Vol. 51, Núm. 3, pp. 1244-1255
2019
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Physio-metabolic response of rainbow trout during prolonged food deprivation before slaughter
Fish Physiology and Biochemistry, Vol. 45, Núm. 1, pp. 253-265
2018
2017
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Determination of optimal degree days of fasting before slaughter in rainbow trout (Oncorhynchus mykiss)
Aquaculture, Vol. 473, pp. 272-277
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Feeding microalgae increases omega 3 fatty acids of fat deposits and muscles in light lambs
Journal of Food Composition and Analysis, Vol. 56, pp. 115-123
2016
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Reducing the effect of pre-slaughter fasting on the stress response of rainbow trout (Oncorhynchus mykiss)
Animal Welfare, Vol. 25, Núm. 3, pp. 339-346
2015
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The effect of intermittent feeding on the pre-slaughter fasting response in rainbow trout
Aquaculture, Vol. 443, pp. 24-30
2014
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Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality
Meat Science, Vol. 98, Núm. 2, pp. 116-123
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Effect of lairage time (0h, 3h, 6h or 12h) on glycogen content and meat quality parameters in suckling lambs
Meat Science, Vol. 96, Núm. 2, pp. 653-660
2013
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Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources
Meat Science, Vol. 93, Núm. 2, pp. 178-186
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Meat and meat products enriched with n-3 fatty acids
Handbook of Food Fortification and Health (Springer New York), pp. 55-69
2012
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The effects of journey duration and space allowance on the behavioural and biochemical measurements of stress responses in suckling lambs during transport to an abattoir
Applied Animal Behaviour Science, Vol. 142, Núm. 1-2, pp. 30-41
2011
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Nutritional and sensory aspects of light lamb meat enriched in n-3 fatty acids during refrigerated storage
Food Chemistry, Vol. 124, Núm. 1, pp. 147-155
2010
2009
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Changes in the fatty acid composition of M. longissimus dorsi of lamb during storage in a high-oxygen modified atmosphere at different levels of dietary vitamin E supplementation
Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 1, pp. 140-146
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Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systems
Meat Science, Vol. 82, Núm. 3, pp. 331-337
2008
2007
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Effect of dietary supplementation with vitamin E on characteristics of vacuum-packed lamb
Journal of the Science of Food and Agriculture, Vol. 87, Núm. 4, pp. 651-659