110 results on '"Barroeta, A C"'
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2. Effect of Feeding Olive Pomace Acid Oil on Dark Chicken Meat Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance
3. Re-esterified Palm Oils, Compared to Native Palm Oil, do not Alter Fat Absorption, Postprandial Lipemia or Growth Performance in Broiler Chicks
4. Replacement of Palm Oil with Soybean Acid Oil in Broiler Chicken Diet: Fat Digestibility and Lipid Class Content along the Intestinal Tract
5. Evaluation of the use of esterified fatty acid oils enriched in medium-chain fatty acids in weight loss diets for dogs
6. Consumption of Dietary n-3 Fatty Acids Decreases Fat Deposition and Adipocyte Size, but Increases Oxidative Susceptibility in Broiler Chickens
7. Soybean Oil Replacement by Palm Fatty Acid Distillate in Broiler Chicken Diets: Fat Digestibility and Lipid-Class Content along the Intestinal Tract
8. Methods to determine the quality of acid oils and fatty acid distillates used in animal feeding
9. Comparison of postprandial lipaemia between native and palm random esterified acid oils in two different monogastric species (dogs and broiler chickens)
10. Antimicrobial Effects of Black Soldier Fly and Yellow Mealworm Fats and Their Impact on Gut Microbiota of Growing Rabbits
11. Effect of body weight on uniformity, livability, and skeletal development and strength of broiler breeder females
12. Evaluation of dietary supplementation of a novel microbial muramidase on gastrointestinal functionality and growth performance in broiler chickens
13. Crude soybean lecithin as alternative energy source for broiler chicken diets
14. Evolution of lipid classes and fatty acid digestibility along the gastrointestinal tract of broiler chickens fed different fat sources at different ages
15. The different molecular structure and glycerol-to-fatty acid ratio of palm oils affect their nutritive value in broiler chicken diets.
16. Egg enrichment with vitamins and trace minerals
17. Millora nutricional dels ous i la carn de pollastre mitjançant l'alimentació
18. Current poultry education opportunities
19. Current poultry education in mediterranean Countries
20. Oxidative status of dietary fats influences lipid stability of erythrocytes in chickens
21. Utilization of Sitophilus zeamais (Motschulsky) larvae as a dietary supplement for the production of broiler chickens
22. Use of re-esterified palm oils, differing in their acylglycerol structure, in fattening pig diets.
23. Dietary lipid oxidation and vitamin E supplementation influence in vivo erythrocyte traits and postmortem leg muscle lipid oxidation in broiler chickens
24. Use of re-esterified palm oils, differing in their acylglycerol structure, in weaning-piglet diets.
25. Chemical composition and energy content of chickens in response to different levels of dietary polyunsaturated fatty acids
26. Relationship between dietary unsaturation and vitamin E in poultry
27. Change in α‐tocopherol contents, lipid oxidation and fatty acid profile in eggs enriched with linolenic acid or very long‐chain ω3 polyunsaturated fatty acids after different processing methods
28. Lipid Hydroperoxide Determination in Dark Chicken Meat through a Ferrous Oxidation−Xylenol Orange Method
29. Nutritive value of poultry meat: relationship between vitamin E and PUFA.
30. Composition and Nutritional Value of Acid Oils and Fatty Acid Distillates Used in Animal Feeding.
31. Effects of extruded diet on the productive performance of weaning and post-weaned calves
32. Utilization of different fats and oils by adult chickens as a source of energy, lipid and fatty acids
33. Effect of Dietary Fat Sources and Zinc and Selenium Supplements on the Composition and Consumer Acceptability of Chicken Meat.
34. Effect of fibrous diet and vitamin C inclusion on uniformity, carcass traits, skeletal strength, and behavior of broiler breeder pullets.
35. Effect of different levels of calcium and phosphorus and their interaction.
36. Use of re-esterified oils, differing in their degree of saturation and molecular structure, in broiler chicken diets.
37. Use of combinations of re-esterified oils, differing in their degree of saturation, in broiler chicken diets.
38. Dietary Polyunsaturated Fat Reduces Skin Fat as Well as Abdominal Fat in Broiler Chickens.
39. High Levels of Dietary Unsaturated Fat Decrease a-Tocopherol Content of Whole Body, Liver, and Plasma of Chickens Without Variations in Intestinal Apparent Absorption.
40. Effects of Various Fat Sources, α-Tocopheryl Acetate, and Ascorbic Acid Supplements on Fatty Acid Composition and α-Tocopherol Content in Raw and Vacuum-Packed, Cooked Dark Chicken Meat.
41. Influence of free fatty acid content and degree of fat saturation in laying hen diets on egg quality, yolk fatty acid profile, and cholesterol content.
42. Olive pomace oil and acid oil as alternative fat sources in growing-finishing broiler chicken diets.
43. Crude and acid oils from olive pomace as alternative fat sources in growing-finishing pigs.
44. Effects of free-fatty-acid content and saturation degree of the dietary oil sources on lipid-class content and fatty-acid digestibility along the gastrointestinal tract in broilers from 22 to 37 days of age.
45. Soybean lecithin as an alternative energy source for grower and finisher broiler chickens: impact on performance, fatty acid digestibility, gut health, and abdominal fat saturation degree.
46. Effects of dietary free fatty-acid content and saturation degree on lipid-class composition and fatty-acid digestibility along the gastrointestinal tract in broiler starter chickens.
47. Tissue fatty acid composition of pigs fed different fat sources.
48. Effects of dietary concentration and degree of polyunsaturation of dietary fat on endogenous synthesis and deposition of fatty acids in chickens.
49. Fatty acid content in chicken thigh and breast as affected by dietary polyunsaturation level.
50. Effect of dietary fish oil, alpha-tocopheryl acetate, and zinc supplementation on the composition and consumer acceptability of chicken meat.
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