MARÍA TERESA
DÍAZ DÍAZ CHIRÓN
Profesora ayudante doctora
CONCEPCIÓN
PÉREZ MARCOS
Profesora titular de universidad
Publicaciones en las que colabora con CONCEPCIÓN PÉREZ MARCOS (36)
2024
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Environmental enrichment improves growth and fillet quality in rainbow trout
Journal of the Science of Food and Agriculture, Vol. 104, Núm. 6, pp. 3487-3497
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Using underwater currents as an occupational enrichment method to improve the stress status in rainbow trout
Fish Physiology and Biochemistry, Vol. 50, Núm. 2, pp. 463-475
2023
2021
2020
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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
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
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Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes
Journal of Cleaner Production, Vol. 140, pp. 924-932
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
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Linseed, microalgae or fish oil dietary supplementation affects performance and quality characteristics of light lambs
Spanish journal of agricultural research, Vol. 12, Núm. 2, pp. 436-477
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
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
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
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