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FEEDING DRY OLIVE CAKE MODIFIES SUBCUTANEOUS FAT COMPOSITION IN LAMBS, NOTING CAKE RESISTANCE TO DEGRADATION AND PEROXIDATION
The purpose of this experiment was to determine the extent to which lamb carcass quality and fat composition could be altered by applying a dry olive cake-based ration instead of a conventionalExpand
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Feeding olive cake to ewes improves fatty acid profile of milk and cheese
a b s t r a c t Olive oil extraction yields a residual cake rich in oil that can be used in animal diets as a source of monounsaturated fat. Milk and cheese from sheep are high in saturated fattyExpand
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Effect of dietary inclusion of lampante olive oil on milk and cheese fatty acid profiles of ewes
The objective of this experiment was to evaluate the effect of a dietary supplementation of lampant olive oil on the fatty aid profiles of the milk and cheese of ewes. Nine lactating ewes were usedExpand
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Antioxidant and bacteriostatic effects of the addition of extract of quillay polyphenols (Quillaja saponaria) in the marinade of broiler chicken
The nutritional and sensorial characteristics of chicken meat can be affected by oxidative rancidity, process of oxidation of lipids in the meat that constitutes one of the main forms of foodExpand
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Effect of dietary supplementation of vitamin E on the antioxidant status of broilers and the oxidative stability of its cooled meat.
Facultad de Agronomía e Ingeniería Forestal/Animal Science Department/Pontificia Universidad Católica de Chile/Av. Vicuña Mackenna 4860, Macul, Santiago, Chile. 2 Facultad de Ciencias Químicas yExpand
Morphological traits characterization and some yield and fiber quality components evaluation of the Argentinian cotton genetic resources
INTA (Instituto Nacional de Tecnologia Agropecuaria) of Argentina has a national project for the collection and conservation of relevant plant and animal genetic resources. At the ExperimentalExpand
Effect of dietary supplementation of dry extract of boldo (Peumus boldus, Mol.) on growth and antioxidant status of broiler chicken.
Facultad de Agronomía e Ingeniería Forestal/Animal Science Department/Pontificia Universidad Católica de Chile/Av. Vicuña Mackenna 4860, Macul, Santiago, Chile. 2 Facultad de Ciencias Químicas yExpand
Effect of four natural antioxidants on automatically deboned broiler meat.
The aim of our study was to evaluate the protective effect of applying 4 natural antioxidants and one synthetic antioxidant on ADM. We evaluated the degree of lipid oxidation of ADM through TBARS andExpand
Effect of dried extract of boldo (Peumus Boldus Mol.) on growth and oxidative tissue status of broiler chickens
The addition of antioxidants to broiler diets has been shown to enhance their antioxidant status. Since boldo (Peumus boldus Mol.) leaves contain highly antioxidant molecules, a dried extract ofExpand
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