Producción Animal
Departamento
Instituto Tecnológico Agrario de Castilla y León
León, EspañaPublicacións en colaboración con investigadores/as de Instituto Tecnológico Agrario de Castilla y León (12)
2023
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Effect of vitamin E supplementation on evolution of meat fatty acid composition during storage in high oxygen packs
52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 103-104
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Evolution of intramuscular fatty acid composition during lamb meat storage in high oxygen or vacuum packs
52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 373-374
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Physicochemical and microbiological changes in Spanish Chorizo during ripening: Effect of fat and lean origin and paprika type
52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 345-346
2018
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Modulatory effects of breed, feeding status, and diet on adipogenic, lipogenic, and lipolytic gene expression in growing iberian and duroc pigs
International Journal of Molecular Sciences, Vol. 19, Núm. 1
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
2016
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Prevalence of boar taint in commercial pigs from Spanish farms
Meat Science, Vol. 111, pp. 177-182
2014
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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
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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Feeding vegetable oils to lactating ewes modifies the fatty acid profile of suckling lambs
Animal, Vol. 5, Núm. 10, pp. 1659-1667
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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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Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing
Meat Science, Vol. 83, Núm. 3, pp. 398-404