Replacement of Vitamin E by an Extract from an Olive Oil By-Product, Rich in Hydroxytyrosol, in Broiler Diets: Effects on Growth Performance and Breast Meat Quality

Autor: Nereida L. Corrales, Fernando Sevillano, Rosa Escudero, Gonzalo G. Mateos, David Menoyo

Publikováno v: Antioxidants, Vol 12, Iss 11, p 1940 (2023)

The hypothesis of this experiment was that a liquid rich in hydroxytyrosol (HT) obtained from “alperujo”, an olive oil by-product, could replace part of the added vitamin E (VE) as an antioxidant in poultry diets. There were five diets that diffe

Externí odkaz: https://doaj.org/article/eee3e3937a80408f868be4de28189928

Influence of Fat and Carbohydrate Source on Rate of Food Passage of Semipurified Diets for Laying Hens

Autor: Gonzalo G. Mateos, Jerry L. Sell

Publikováno v: Poultry Science. 60:2114-2119

An experiment was conducted with White Leghorn hens to determine the influence of supplemental yellow grease and carbohydrate source on rate of food passage (ROP). Two levels of yellow grease (0 and 7%) and two carbohydrate sources (sucrose and starc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::18bb779d6b9eb01f53b54a24294ad2b8
https://doi.org/10.3382/ps.0602114

Metabolizable Energy of Supplemental Fat as Related to Dietary Fat Level and Methods of Estimation

Autor: Gonzalo G. Mateos, Jerry L. Sell

Publikováno v: Poultry Science. 60:1509-1515

White Leghorn laying hens were fed practical diets containing 0, 5, 10, 15, 20, 25, or 30% yellow grease. The nitrogen-corrected metabolizable energy (ME) of yellow grease was estimated from apparent digestibility data and from ME’s of the diet det

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::404c76d784053875b06429cbe7ef94f3
https://doi.org/10.3382/ps.0601509

Rate of food passage (transit time) as influenced by level of supplemental fat

Autor: Jerry L. Sell, Jennifer A. Eastwood, Gonzalo G. Mateos

Publikováno v: Poultry science. 61(1)

An experiment involving 35 White Leghorn hens was conducted to study the influence of graded levels of supplemental yellow grease on rate of food passage (transit time). Seven experimental diets (0, 5, 10, 15, 20, 25, and 30% supplemental fat) were f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0dd3c684c47b78408884bef8347d96f
https://pubmed.ncbi.nlm.nih.gov/7088787

A tensor decomposition reveals ageing-induced differences in muscle and grip-load force couplings during object lifting.

Autor: Ye C; Department of Electrical and Computer Engineering, University of Rochester, Rochester, 14620, USA., Saboksayr SS; Department of Electrical and Computer Engineering, University of Rochester, Rochester, 14620, USA., Shaw W; School of Biomedical Sciences, University of Leeds, Leeds, LS2 9JT, UK., Coats RO; School of Psychology, University of Leeds, Leeds, LS2 9JT, UK., Astill SL; School of Biomedical Sciences, University of Leeds, Leeds, LS2 9JT, UK., Mateos G; Department of Electrical and Computer Engineering, University of Rochester, Rochester, 14620, USA. gmateosb@ece.rochester.edu., Delis I; School of Biomedical Sciences, University of Leeds, Leeds, LS2 9JT, UK. i.delis@leeds.ac.uk.

Publikováno v: Scientific reports [Sci Rep] 2024 Jun 17; Vol. 14 (1), pp. 13937. Date of Electronic Publication: 2024 Jun 17.