Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Cristina Camelia Matache"'
Autor:
Gabriela Maria Cornescu, Tatiana Dumitra Panaite, Cristina Soica, Ana Cismileanu, Cristina Camelia Matache
Publikováno v:
Applied Sciences, Vol 13, Iss 23, p 12748 (2023)
In recent years, there has been significant attention toward the incorporation of alternative functional feed ingredients in monogastric diets. The objective is to improve sustainability and optimize animal performance both under normal conditions an
Externí odkaz:
https://doaj.org/article/f4254bd683be4818a6d60e382acb808c
Autor:
Cristina-Camelia Matache, Tatiana Dumitra Panaite, Gabriela Maria Cornescu, Mara-Ioana Munțiu- Rusu, Vasile Bunduc
Publikováno v:
Archiva Zootechnica. 26:141-156
The experiment studied the effects of different levels of Rumex patientia spp. leaf powder inclusion in laying hens’ diets on their physical parameters and yolk color intensity. The study was conducted on 168 Hy-line laying hens (30 weeks aged), as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95052dbfa2e8aade33f8310d89e77711
https://doi.org/10.2478/azibna-2023-0010
https://doi.org/10.2478/azibna-2023-0010
Autor:
Cristina-Camelia Matache, Gabriela Maria Cornescu, Dumitru Drăgotoiu, Ana Elena Cișmileanu, Arabela Elena Untea, Mihaela Sărăcilă, Tatiana Dumitra Panaite
Publikováno v:
Agriculture, Vol 14, Iss 9, p 1464 (2024)
Enhancing the quality of eggs by using natural food sources has become a very important topic in the last decade. The objective of this study was to determine the influence of natural (marigold and paprika extracts) pigments on the shelf life of eggs
Externí odkaz:
https://doaj.org/article/75eb8bda534845b0a6f36b4cb47ff5bd
Autor:
Cristina-Camelia Matache, Tatiana Dumitra Panaite, Gabriela Maria Cornescu, Dumitru Drăgotoiu
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 57, Iss 1, Pp 184-184 (2024)
Eggs are a great source of animal protein that are rich in fatty acids, selenium, B vitamins, provitamin A, amino acids, and folic acid. Egg quality and yolk colour are important attributes for consumers. They associate a higher intensity colour of y
Externí odkaz:
https://doaj.org/article/669f04695bbb414cacf92c88c3d7e96c