Zobrazeno 1 - 10
of 114
pro vyhledávání: '"Anna Nudda"'
Autor:
Mondina Francesca Lunesu, Maria Rita Mellino, Silvia Carta, Gianni Battacone, Elias Zgheib, Giuseppe Pulina, Anna Nudda
Publikováno v:
Italian Journal of Animal Science, Vol 23, Iss 1, Pp 1491-1506 (2024)
The aim of this study was to compare animal performance and meat quality of a local cattle breed of Sardinia Island with specialised meat purebred or obtained by crossbreeding. For this purpose, 10 Sardo-Bruna (SB; 5 males, 5 females), 10 Limousine (
Externí odkaz:
https://doaj.org/article/89644a3a294d4749bbe74973e024b691
Autor:
Alessandra Marzano, Fabio Correddu, Mondina Francesca Lunesu, Elias Zgheib, Anna Nudda, Giuseppe Pulina
Publikováno v:
Animals, Vol 14, Iss 5, p 712 (2024)
The aim of this study was to monitor the behaviour of purebred and crossbred beef cattle reared in the same optimal environmental conditions according to Classyfarm®. Thirty-yearling beef 11.5 months old, including 10 Limousines (LMS), 10 Sardo-Brun
Externí odkaz:
https://doaj.org/article/dab0947121e34d1ca08962342436205e
Publikováno v:
Italian Journal of Animal Science, Vol 21, Iss 1, Pp 1200-1210 (2022)
The aim of this work was to evaluate the effect of extruded linseed in donkey diet on milk yield, milk composition and milk fatty acids (FA) profile. Eight Sarda donkeys were allocated to two groups homogenous for milk yield (0.354 ± 124 kg/d), days
Externí odkaz:
https://doaj.org/article/59298bbb073d4b989591d0865207e87c
Autor:
Anna Nudda, Giuseppe Bee, Fabio Correddu, Mondina Francesca Lunesu, Alberto Cesarani, Salvatore Pier Giacomo Rassu, Giuseppe Pulina, Gianni Battacone
Publikováno v:
Italian Journal of Animal Science, Vol 21, Iss 1, Pp 361-377 (2022)
This study investigated the effects of maternal linseed supplementation during gestation and lactation on muscle, brain and liver tissues composition and fatty acid (FA) profile in lambs. In a 2 × 2 factorial design, a total of 36 Sarda dairy ewes w
Externí odkaz:
https://doaj.org/article/63a7bcef3a1d4ceb8f7dd0a1bfb47b7a
Publikováno v:
Veterinary Sciences, Vol 10, Iss 7, p 454 (2023)
The purpose of this quantitative review is to highlight the effects of feeding strategies using some mineral, vitamin, marine oil, and vegetable essential oil supplements and some agri-food by-products to reduce SCCs in the milk of sheep and goats. A
Externí odkaz:
https://doaj.org/article/814dc7fca86e4c04a6855eedf04f24bb
Publikováno v:
Fermentation, Vol 9, Iss 6, p 522 (2023)
This research aimed to evaluate goat milk rich in Omega-3 PUFA from animals fed extruded flaxseed as a raw material to produce fermented milk using beneficial lactobacilli. Experimental fermented milks were produced using Lacticaseibacillus paracasei
Externí odkaz:
https://doaj.org/article/ff4c6aad4b8b4ebf87a8947e62669cca
Autor:
Fabio Correddu, Maria Francesca Caratzu, Mondina Francesca Lunesu, Silvia Carta, Giuseppe Pulina, Anna Nudda
Publikováno v:
Foods, Vol 12, Iss 4, p 865 (2023)
The continuous increase in the cost of feeds and the need to improve the sustainability of animal production require the identification of alternative feeds, such as those derived from the agro-industrial sector, that can be effectively used for anim
Externí odkaz:
https://doaj.org/article/8977ca683b5f4230b50c8797eb487fa7
Autor:
Mattia Casula, Paola Scano, Cristina Manis, Giulia Tolle, Anna Nudda, Silvia Carta, Giuseppe Pulina, Pierluigi Caboni
Publikováno v:
Applied Sciences, Vol 13, Iss 4, p 2477 (2023)
Supplementing the diet of ruminants with agro-industrial by-products is a common practice. In this study, we applied an untargeted lipidomics approach to study the changes in the milk lipid metabolite profiles linked to the addition of different dose
Externí odkaz:
https://doaj.org/article/94801d78efcc4ca1ad74b038c04f0191
Autor:
Giuseppe Pulina, Alberto Stanislao Atzori, Corrado Dimauro, Ignazio Ibba, Gian Franco Gaias, Fabio Correddu, Anna Nudda
Publikováno v:
Italian Journal of Animal Science, Vol 20, Iss 1, Pp 171-180 (2021)
The Pecorino Romano P.D.O. is the main sheep cheese produced in Italy and the first one among the sheep cheeses, in terms of quality and value, exported from the European Union. About half of the sheep milk produced in Italy is processed into this ty
Externí odkaz:
https://doaj.org/article/d4384759ae9d4989944b0432a28700ca
Publikováno v:
Foods, Vol 11, Iss 24, p 4118 (2022)
The aim of the study was to compare odd and branched-chain fatty acids (OBCFA) of milk from sheep, goat, cow, buffalo, donkey, human, and formula milk. Ruminant, monogastric, and human milks have different concentrations of these fatty acids (FA). To
Externí odkaz:
https://doaj.org/article/b65c20288d7049c4b120e36b79bceb89