22 results on '"Alfaia, C. M."'
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2. Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs
3. The reduction of starch in finishing diets supplemented with oil does not prevent the accumulation of trans-10 18:1 in lamb meat1
4. The reduction of starch in finishing diets supplemented with oil does not prevent the accumulation of -10 18:1 in lamb meat
5. Effect of betaine and arginine in lysine-deficient diets on growth, carcass traits, and pork quality1
6. Effects of dietary inclusion of citrus pulp and rockrose soft stems and leaves on lamb meat quality and fatty acid composition.
7. Reduced protein diets increase intramuscular fat of psoas major, a red muscle, in lean and fatty pig genotypes.
8. Beef palatability and its relationship with protein degradation and muscle fibre type profile in longissimus thoracis in Alentejana breed from divergent growth pathways.
9. Effect of feeding lambs with a tanniferous shrub (rockrose) and a vegetable oil blend on fatty acid composition of meat lipids.
10. Effect of corn supplementation of grass finishing of Holstein bulls on fatty acid composition of meat lipids1
11. The combination of arginine and leucine supplementation of reduced crude protein diets for boars increases eating quality of pork1
12. The increased intramuscular fat promoted by dietary lysine restriction in lean but not in fatty pig genotypes improves pork sensory attributes1
13. Changes in the Profile of Free Amino Acids and Biogenic Amines During the Extended Short Ripening of Portuguese Dry-Cured Ham
14. Fibronectins in the plasma from bovine
15. The evolution of fibronectins in blood plasma from bovine and swine
16. Effect of low- and high-forage diets on meat quality and fatty acid composition of Alentejana and Barrosã beef breeds.
17. Biogenic amine formation in turkey meat under modified atmosphere packaging with extended shelf life: Index of freshness.
18. Impact of dietary incorporation of Spirulina (Arthrospira platensis) and exogenous enzymes on broiler performance, carcass traits, and meat quality.
19. Cholesterol Levels and Sensory Characteristics of Meat from Broilers Consuming Moderate to High Levels of Alfalfa.
20. Influence of dietary Chlorella vulgaris and carbohydrate-active enzymes on growth performance, meat quality and lipid composition of broiler chickens.
21. Current feeding strategies to improve pork intramuscular fat content and its nutritional quality.
22. Fatty acid composition, conjugated linoleic acid isomers and cholesterol in beef from crossbred bullocks intensively produced and from Alentejana purebred bullocks reared according to Carnalentejana-PDO specifications.
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