Fisiología
Departament
MARÍA ASCENSIÓN SARA
LAUZURICA GÓMEZ
Investigadora fins a 2022
Publicacions en què col·labora amb MARÍA ASCENSIÓN SARA LAUZURICA GÓMEZ (35)
2018
2017
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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
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Effect of season and stocking density during transport on carcass and meat quality of suckling lambs
Spanish journal of agricultural research, Vol. 11, Núm. 2, pp. 394-404
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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
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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Época del año y densidad durante el transporte de corderos lechales a matadero: efecto sobre calidad de la carne
XXXIV Congreso Nacional de la Sociedad Española de Ovinotecnia y Caprinotecnia (SEOC): Barbastro, 16-19 de septiembre de 2009
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
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Live weight effect on the prediction of tissue composition in suckling lamb carcasses using the European Union scale
Small Ruminant Research, Vol. 67, Núm. 2-3, pp. 199-208
2006
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Body composition in relation to slaughter weight and gender in suckling lambs
Small Ruminant Research, Vol. 64, Núm. 1-2, pp. 126-132
2005
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Effect of dietary supplementation of vitamin e on characteristics of lamb meat packed under modified atmosphere
Meat Science, Vol. 70, Núm. 4, pp. 639-646