CONCEPCIÓN PÉREZ MARCOS-rekin lankidetzan egindako argitalpenak (36)

2024

  1. 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

  2. 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

  1. Effects of Fasting on Intermediary Metabolism Enzymes in the Liver and Muscle of Rainbow Trout

    Fishes, Vol. 8, Núm. 1

2021

  1. Effect of ice stunning versus electronarcosis on stress response and flesh quality of rainbow trout

    Aquaculture, Vol. 538

2020

  1. 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

  1. Physio-metabolic response of rainbow trout during prolonged food deprivation before slaughter

    Fish Physiology and Biochemistry, Vol. 45, Núm. 1, pp. 253-265

2017

  1. Determination of optimal degree days of fasting before slaughter in rainbow trout (Oncorhynchus mykiss)

    Aquaculture, Vol. 473, pp. 272-277

  2. 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

  3. 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

  1. 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

  1. The effect of intermittent feeding on the pre-slaughter fasting response in rainbow trout

    Aquaculture, Vol. 443, pp. 24-30

2014

  1. 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

  2. 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

  3. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. Estimation of α-tocopherol concentration necessary to optimise lamb meat quality stability during storage in high-oxygen modified atmosphere using broken-line regression analysis

    Animal, Vol. 2, Núm. 9, pp. 1405-1411

2007

  1. 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