Instituto de Ganadería de Montaña -ko ikertzaileekin lankidetzan egindako argitalpenak (17)

2018

  1. Effect of slaughter age and feeding system on the neutral and polar lipid composition of horse meat

    Animal, Vol. 12, Núm. 2, pp. 417-425

  2. Visible and near infrared spectroscopy as an authentication tool: Preliminary investigation of the prediction of the ageing time of beef steaks

    Meat Science, Vol. 142, pp. 52-58

2017

  1. An assessment of the fatty acid composition of horse-meat available at the retail level in northern Spain

    Meat Science, Vol. 124, pp. 39-47

2015

  1. Horse-meat for human consumption - Current research and future opportunities

    Meat Science, Vol. 108, pp. 74-81

2014

  1. 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

  2. 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

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

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

2013

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

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

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. Association analyses of single nucleotide polymorphisms in bovine stearoyl-CoA desaturase and fatty acid synthase genes with fatty acid composition in commercial cross-bred beef steers

    Animal Genetics, Vol. 43, Núm. 1, pp. 93-97

  3. Breed effect on quality veal production in mountain areas: emphasis on meat fatty acid composition

    Meat Science, Vol. 92, Núm. 4, pp. 687-696

  4. 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

  5. Evaluating the in vitro metabolism of docosahexaenoic acid in sheep rumen fluid

    Lipids, Vol. 47, Núm. 8, pp. 821-825

  6. Red blood cell trans-18:1 isomeric profile correlates with subcutaneous fat and muscle profiles in beef cattle

    Meat Science, Vol. 91, Núm. 2, pp. 203-206

2011

  1. Length of concentrate finishing affects the fatty acid composition of grass-fed and genetically lean beef: An emphasis on trans-18:1 and conjugated linoleic acid profiles

    Animal, Vol. 5, Núm. 10, pp. 1643-1652

  2. Review: Trans-forming beef to provide healthier fatty acid profiles

    Canadian Journal of Animal Science, Vol. 91, Núm. 4, pp. 545-556

2010

  1. Validation of a gas-liquid chromatographic method for analysing samples rich in long chain n-3 polyunsaturated fatty acids: Application to seafood

    Journal of Food Composition and Analysis, Vol. 23, Núm. 7, pp. 665-670