Zobrazeno 1 - 10
of 145
pro vyhledávání: '"Guillermo Ripoll"'
Autor:
Miguel Antonio Rivero, Lorenzo Enrique Hernández-Castellano, Marta González Cabrera, Angeles Camacho, Guillermo Ripoll, Begoña Panea, María Jesús Alcalde, María de Guía Córdoba, Anastasio Argüello, Noemí Castro
Publikováno v:
Journal of Applied Animal Research, Vol 50, Iss 1, Pp 146-151 (2022)
Muscle fibres have an important impact on meat quality. There are different types of skeletal muscle fibres, mainly oxidative and glycolytic. The present study showed that dairy breeds and goat kids raised with milk replacer had less oxidative fibres
Externí odkaz:
https://doaj.org/article/72d1f1047cba4caf9f41613b88b6819d
Publikováno v:
Foods, Vol 12, Iss 24, p 4426 (2023)
The aim of this study was to elucidate the relations between the visual color perception and the instrumental color of dry-cured ham, with a specific focus on determining the Just Noticeable Color Difference (JNCD). Additionally, we studied the influ
Externí odkaz:
https://doaj.org/article/f134f3c038a04a24b4c739108804dd9a
Publikováno v:
Spanish Journal of Agricultural Research, Vol 21, Iss 2 (2023)
Aim of study: To evaluate the effect of the type of male castration (surgical vs. immunological) on the characteristics of Teruel dry-cured hams. Area of study: Teruel and Zaragoza (Spain). Material and methods: A total of 14 dry-cured hams f
Externí odkaz:
https://doaj.org/article/3030ba3003aa4181b910cd8402e56ced
Autor:
Javier Álvarez-Rodríguez, Olaia Urrutia, Sandra Lobón, Guillermo Ripoll, Juan Ramón Bertolín, Margalida Joy
Publikováno v:
Journal of Animal Science and Biotechnology, Vol 13, Iss 1, Pp 1-16 (2022)
Abstract Feed supplementation with α-linolenic acid (ALA) and linoleic acid (LA) increases their content in muscle, ALA increases n-3 polyunsaturated fatty acids and decrease n-6/n-3 ratio in muscle, and LA increases rumenic acid. However, high LA s
Externí odkaz:
https://doaj.org/article/5f012f8c52d54ce1b481db0d208c08a5
Publikováno v:
Animals, Vol 13, Iss 17, p 2756 (2023)
In Spain, lamb consumption has decreased over the last few years. To increase farmers’ income, we studied the nutritional quality of the barren ewes’ meat in comparison to traditional lambs’ meat with 10 barren ewes, 10 male lambs, and 10 femal
Externí odkaz:
https://doaj.org/article/a2e67eb4032e4a1791b57db2fa60d544
Publikováno v:
Animals, Vol 13, Iss 14, p 2383 (2023)
The goat meat preferred by consumers in Spain comes from suckling goat kids, slaughtered at a live weight of 8–10 kg. However, consumption of this meat is very uncommon, so it is necessary to show its value. To achieve this, we planned to investiga
Externí odkaz:
https://doaj.org/article/fb4394e4bc9a44f4b04c594b533950b9
Autor:
Begoña Panea, Guillermo Ripoll
Publikováno v:
NFS Journal, Vol 22, Iss , Pp 1-5 (2021)
This paper investigates whether the partial substitution of fat with soy flakes and the partial substitution of common salt with two commercial blends (Aranca salt™ and Novosal salt™) affected the final dry matter, proximate composition, peroxide
Externí odkaz:
https://doaj.org/article/dbfff1f63c4d44ae866f6e0e8b2df8c3
Autor:
Begoña Panea, Guillermo Ripoll
Publikováno v:
Foods, Vol 12, Iss 8, p 1720 (2023)
Essential plant oils added to products, packaging or animal feed are used as a method of preserving food quality because they extend the shelf-life of meat due their antioxidant and/or antimicrobial capacity. This action can be achieved with the corr
Externí odkaz:
https://doaj.org/article/7380e50ec4de436c92a12f6eb34ee7da
Autor:
Daniel Martin-Collado, Tim J. Byrne, Jonh J. Crowley, Tom Kirk, Guillermo Ripoll, C. B. A. Whitelaw
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Novel gene-editing (GE) technologies provide promising opportunities to increase livestock productivity and to tackle several global livestock production sustainability and food security challenges. However, these technologies, as with previous genet
Externí odkaz:
https://doaj.org/article/953e636c01354c40b5bafb9dcb36a2b2
Autor:
Begoña Panea, Guillermo Ripoll
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract: This paper investigated if Spanish consumers would be willing to consume vitamin D-enhanced pork meat from animals fed on mushrooms treated with ultraviolet (UV) light. The questionnaire briefly explained the context of the study (vitamin D
Externí odkaz:
https://doaj.org/article/e689317f252544fe8e2eeef4eb614dcc