Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Danny Van Mullem"'
Autor:
Paula Solé-Jiménez, Fernando Naya-Català, M. Carla Piazzon, Itziar Estensoro, Josep À. Calduch-Giner, Ariadna Sitjà-Bobadilla, Danny Van Mullem, Jaume Pérez-Sánchez
Publikováno v:
Frontiers in Marine Science, Vol 8 (2021)
The present study aimed to unravel the effects of partial (50%; 50LSAqua) and total (100%; 100LSAqua) replacement of fish meal (FM) by a commercial protein source (LSAqua SusPro) made of bacterial and processed animal proteins (PAP) in farmed juvenil
Externí odkaz:
https://doaj.org/article/0d579c98fffd4eadbd803bc41e32b2d3
Autor:
Danny Van Mullem, Paula Solé-Jiménez, Itziar Estensoro, M. Carla Piazzon, Jaume Pérez-Sánchez, Fernando Naya-Català, Ariadna Sitjà-Bobadilla, Josep A. Calduch-Giner
Publikováno v:
Frontiers in Marine Science
Frontiers in Marine Science, Vol 8 (2021)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Frontiers in Marine Science, Vol 8 (2021)
Digital.CSIC. Repositorio Institucional del CSIC
instname
The present study aimed to unravel the effects of partial (50%; 50LSAqua) and total (100%; 100LSAqua) replacement of fish meal (FM) by a commercial protein source (LSAqua SusPro) made of bacterial and processed animal proteins (PAP) in farmed juvenil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::504f613c5b70272d35a31ba571a2f62f
http://hdl.handle.net/10261/267133
http://hdl.handle.net/10261/267133
Publikováno v:
Journal of the Science of Food and Agriculture. 96:4523-4530
Background Meat products enriched with n-3 fatty acids are more prone to oxidation. The aim was to investigate whether supra-nutritional levels of α-tocopherol can enhance the colour and lipid oxidative stability of n-3 fatty acids enriched dry ferm
Publikováno v:
Journal of the science of food and agriculture. 96(13)
Meat products enriched with n-3 fatty acids are more prone to oxidation. The aim was to investigate whether supra-nutritional levels of α-tocopherol can enhance the colour and lipid oxidative stability of n-3 fatty acids enriched dry fermented sausa
Publikováno v:
European Journal of Lipid Science and Technology. 119:1600144
Dry cured hams and loins enriched with the long-chain n-3 fatty acid docosahexaenoic acid (DHA) were produced using three doses of algae in the diet of pigs: 0.3, 0.6, or 1.2 g algae/100 g feed. Two control treatments were included: A diet containing