Producción Animal
Departamento
JOSÉ FRANCISCO
SEGURA PLAZA
Profesor ayudante doctor
Publicaciones en las que colabora con JOSÉ FRANCISCO SEGURA PLAZA (22)
2024
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Alleviating Heat Stress in Fattening Pigs: Low-Intensity Showers in Critical Hours Alter Body External Temperature, Feeding Pattern, Carcass Composition, and Meat Quality Characteristics
Animals, Vol. 14, Núm. 11
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Uso de butirato sódico protegido como antioxidante en la alimentación de broilers
MG Mundo ganadero, Año 35, Núm. 315, pp. 26-29
2023
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Short- and Long-Term Effects of Split-Suckling in Pigs According to Birth Weight
Animals, Vol. 13, Núm. 22
2021
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Dietary oleuropein extract supplementation and its combination with α-tocopheryl acetate and selenium modifies the free fatty acid profile of pork and improves its stability
Journal of the Science of Food and Agriculture, Vol. 101, Núm. 6, pp. 2337-2344
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Free-range feeding alters fatty acid composition at the sn-2 position of triglycerides and subcutaneous fat physicochemical properties in heavy pigs
Animals, Vol. 11, Núm. 10
2020
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Combination of dietary glycaemic index and fasting time prior to slaughter as strategy to modify quality of pork
Meat Science, Vol. 161
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Pequeñas variaciones en el tiempo de ayuno y calidad de la carne de cerdo
Eurocarne: La revista internacional del sector cárnico, Núm. 284, pp. 48-54
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Vitamin D3 supplementation in drinking water prior to slaughter improves oxidative status, physiological stress, and quality of pork
Antioxidants, Vol. 9, Núm. 6, pp. 1-18
2019
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Efecto del genotipo en la composición de ácidos grasos de la grasa visceral en porcino
XVIII Jornadas sobre Producción Animal: 7 y 9 de mayo de 2019, Zaragoza
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Electron spin resonance (ESR) spectroscopy study of cheese treated with accelerated electrons
Food Chemistry, Vol. 276, pp. 315-321
2017
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Effect of sex and dietary treatment on the composition and rheological properties of dry-cured ham subcutaneous fat
Czech Journal of Animal Science, Vol. 62, Núm. 3, pp. 110-120
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Meat quality, free fatty acid concentration and oxidative stability of pork from animals fed diets containing different sources of selenium
Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 23, Núm. 8, pp. 716-728
2016
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Ácidos grasos omega-3 en la alimentación de cerdas hiperprolíficas
Avances en tecnología porcina, Vol. 13, Núm. 132, pp. 37-43
2015
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Alternative method for intramuscular fat analysis using common laboratory equipment
Meat Science, Vol. 103, pp. 24-27
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Comparison of analytical techniques for the determination of the positional distribution of fatty acids in triacylglycerols. Relationship with pig fat melting point and hardness
Grasas y aceites, Vol. 66, Núm. 2
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Efecto de distintas estrategias de alimentación en el contenido de grasa intramuscular, la estructura de los triglicéridos y las propiedades reológicas de la grasa en el cerdo
Efecto de distintas estrategias de alimentación en el contenido de grasa intramuscular, la estructura de los triglicéridos y las propiedades reológicas de la grasa en el cerdo
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Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat
Meat Science, Vol. 103, pp. 90-95
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Effect of micellized natural (D-α-tocopherol) vs. synthetic (DL-α-tocopheryl acetate) vitamin e supplementation given to turkeys on oxidative status and breast meat quality characteristics
Poultry Science, Vol. 94, Núm. 6, pp. 1259-1269
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Effect of sex, dietary glycerol or dietary fat during late fattening, on fatty acid composition and positional distribution of fatty acids within the triglyceride in pigs
Animal, Vol. 9, Núm. 11, pp. 1904-1911
2014
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A laboratory efficient method for intramuscular fat analysis
Food Chemistry, Vol. 145, pp. 821-825