Publications by the researcher in collaboration with F. Javier Giráldez García (19)

2018

  1. Effect of hop (Humulus lupulus L.) inclusion in the diet for fattening lambs on animal performance, ruminal characteristics and meat quality

    Food Research International, Vol. 108, pp. 42-47

2017

  1. Effect of dietary supplementation with carnosic acid or vitamin E on animal performance, haematological and immunological characteristics of artificially reared suckling lambs before and after road transport

    Archives of Animal Nutrition, Vol. 71, Núm. 4, pp. 272-284

  2. Effects of sunflower soap stocks on light lamb meat quality

    Journal of Animal Science, Vol. 95, Núm. 8, pp. 3455-3466

2014

  1. Effect of dietary carnosic acid on meat quality from suckling lambs

    Small Ruminant Research, Vol. 121, Núm. 2-3, pp. 314-319

  2. Effect of dietary supplementation with flaxseed oil or vitamin E on sheep experimentally infected with Fasciola hepatica

    Research in Veterinary Science, Vol. 97, Núm. 1, pp. 71-79

  3. Effects of dietary inclusion of sunflower soap stocks on nutrient digestibility, growth performance, and ruminal and blood metabolites of light fattening lambs

    Journal of Animal Science, Vol. 92, Núm. 9, pp. 4086-4094

  4. Effects of linseed and quercetin added to the diet of fattening lambs on the fatty acid profile and lipid antioxidant status of meat samples

    Meat Science, Vol. 97, Núm. 2, pp. 156-163

  5. Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time

    Meat Science, Vol. 97, Núm. 1, pp. 115-122

  6. The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs

    Meat Science, Vol. 96, Núm. 1, pp. 806-811

  7. Total mixed ration pellets for light fattening lambs: Effects on animal health

    Animal, Vol. 9, Núm. 2, pp. 258-266

2013

  1. Effect of dietary carnosic acid on the fatty acid profile and flavour stability of meat from fattening lambs

    Food Chemistry, Vol. 138, Núm. 4, pp. 2407-2414

  2. Metabolic acidosis corrected by including antioxidants in diets of fattening lambs

    Small Ruminant Research, Vol. 109, Núm. 2-3, pp. 133-135

  3. Quercetin dietary supplementation of fattening lambs at 0.2% rate reduces discolouration and microbial growth in meat during refrigerated storage

    Meat Science, Vol. 93, Núm. 2, pp. 207-212

2012

  1. Antioxidants included in the diet of fattening lambs: Effects on immune response, stress, welfare and distal gut microbiota

    Animal Feed Science and Technology, Vol. 173, Núm. 3-4, pp. 177-185

  2. Carnosic acid dietary supplementation at 0.12% rates slows down meat discoloration in gluteus medius of fattening lambs

    Meat Science, Vol. 90, Núm. 3, pp. 789-795

  3. La alimentación animal y los nuevos productos cárnicos

    ACTA/CL: revista de la Asociación de Científicos y Tecnólogos de Alimentos de Castilla y León, Núm. 47, pp. 10-14

  4. Meat texture and antioxidant status are improved when carnosic acid is included in the diet of fattening lambs

    Meat Science, Vol. 91, Núm. 4, pp. 430-434

  5. The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

    Animal

  6. Vegetable oil soapstocks reduce methane production and modify ruminal fermentation

    Animal Feed Science and Technology, Vol. 176, Núm. 1-4, pp. 40-46