Consumer preferences and sensory characteristics of eggs from family farms

Autor: Christian A. Alvarado-Gilis, Juan Pablo Keim, José Antonio Alcalde, Einar Vargas-Bello-Pérez, Jeniffer Berkhoff, Mónica Gandarillas

Publikováno v: Poultry Science
Berkhoff, J, Alvarado-Gilis, C, Keim, J P, Alcalde, J A, Vargas-Bello-Pérez, E & Gandarillas, M 2020, ' Consumer preferences and sensory characteristics of eggs from family farms ', Poultry Science, vol. 99, no. 11, pp. 6239-6246 . https://doi.org/10.1016/j.psj.2020.06.064
Poultry Science, Vol 99, Iss 11, Pp 6239-6246 (2020)

The objective of this study was to evaluate consumer habits as well as the sensory perception and characteristics of farm eggs produced in Los Ríos, Chile. Data were collected from an online survey of 197 respondents and a sensory evaluation carried

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16ec87b6b02b1ae897a1b0cc042d6fa2
http://europepmc.org/articles/PMC7647705

Elevated concentrations of crude glycerin in diets for beef cattle: feedlot performance, carcass traits, and ruminal metabolism1

Autor: James S. Drouillard, S. Uwituze, Cadra L. Van Bibber-Krueger, Christian A. Alvarado-Gilis, Eric Haydt Castello Branco van Cleef, K. A. Miller, C. C. Aperce

Publikováno v: J Anim Sci

Three experiments were conducted to evaluate the inclusion of crude glycerin (CG) in diets for beef cattle. In Exp. 1, 4 ruminally cannulated steers were fed diets with 0 or 15% CG (DM basis), to evaluate DM disappearance, VFA profiles, and gas produ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa7997180eb49ff8eff22901afca1fb4
https://doi.org/10.1093/jas/skz281

Evaluation of sources of variation on in vitro fermentation kinetics of feedstuffs in a gas production system

Autor: Juan Pablo Keim, Christian A. Alvarado-Gilis, Mónica Gandarillas, Jaime Cabanilla, Rodrigo A. Arias

Publikováno v: Animal Science Journal. 88:1547-1555

The aim of this study was to evaluate the effect of different sources of variation in gas production technique on the in vitro gas production kinetics of feedstuffs. Triplicates of commercial concentrate, grass silage, grass hay and grass pasture wer

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b2b38ca5030bee5200b4193497b876c
https://doi.org/10.1111/asj.12825

Effect of Two Nutritional Strategies to Balance Energy and Protein Supply in Fattening Heifers on Performance, Ruminal Metabolism, and Carcass Characteristics

Autor: Christian A. Alvarado-Gilis, Juan Pablo Keim, Stefan Kunick, Rodrigo A. Arias, Gonzalo Guajardo

Publikováno v: Animals, Vol 10, Iss 852, p 852 (2020)
Animals
Volume 10
Issue 5
Animals : an Open Access Journal from MDPI

Latin America is an important contributor to the worldwide beef business, but in general, there are limited studies considering strategies to reduce nitrogen contamination in their production systems. The study&rsquo
s goal was to assess the eff

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42725f9ce1c40e902dd09964f71768fa
https://doi.org/10.3390/ani10050852

Utilization of omega-3 fatty acids is improved by embedding flaxseed in a matrix of dolomitic lime hydrate

Autor: James S. Drouillard, K. A. Miller, Cadra L. Van Bibber-Krueger, Christian A. Alvarado-Gilis, E. San Vito, D. Klamfoth, G. Feltrin

Publikováno v: Kansas Agricultural Experiment Station Research Reports. :81-85

Introduction Omega-3 fatty acids are essential nutrients for humans, but American diets are often deficient in these important long-chain fats. Incorporating greater proportions of omega-3 fatty acids into beef offers a means of increasing daily cons

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::10d9dd19c78f2c367e48781c47857ef2
https://doi.org/10.4148/2378-5977.1468