Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Ignacio Arija"'
Autor:
Beatriz Herranz, Carlos Romero, Inés Sánchez-Román, Mónica López-Torres, Agustín Viveros, Ignacio Arija, María Dolores Álvarez, Sonia de Pascual-Teresa, Susana Chamorro
Publikováno v:
Foods, Vol 13, Iss 10, p 1553 (2024)
(1) Background: Grapes and their associated by-products (such as grape pomace, GP) stand out for their polyphenol content, which makes them a source of bioactive compounds with antioxidant capacity. The aim of this research was to determine if the in
Externí odkaz:
https://doaj.org/article/a997b02a39a642e9b5470cb2ded1b4fa
Publikováno v:
Animals, Vol 12, Iss 9, p 1076 (2022)
An experiment was conducted to assess in laying hens the effect of including grape pomace (GP, at 30 or 60 g/kg) or grape extract (GE, at 0.5 or 1.0 g/kg) on egg production, feed conversion ratio, protein and polyphenol digestibility, egg weight, egg
Externí odkaz:
https://doaj.org/article/5f97b067e0874bd5b783e36eb4eb9815
Autor:
Carlos Romero, Maria Nardoia, Agustín Brenes, Ignacio Arija, Agustín Viveros, Susana Chamorro
Publikováno v:
Animals, Vol 11, Iss 11, p 3111 (2021)
Grape seeds (GS) and grape skins (GK) are natural sources of polyphenols with antioxidant capacity. An experiment was conducted to investigate in chickens the effect of including GS and GK (40 g/kg), individually or combined in different proportions
Externí odkaz:
https://doaj.org/article/dc41f54fdcb44bc9add663f33f119d20
Publikováno v:
Animals, Vol 11, Iss 7, p 1944 (2021)
The aim of the study was to investigate the effect of short-term dietary spirulina supplementation (1% and 3%) and the strain of laying hens (White Leghorn: WL and Rhode Island Red: RIR) on color, nutritional value, and stability of yolk. Egg weight
Externí odkaz:
https://doaj.org/article/8c41483952804f4ea6e121b1224cb10d
Autor:
Carlos Romero, Maria Nardoia, Ignacio Arija, Agustín Viveros, Ana I. Rey, Marin Prodanov, Susana Chamorro
Publikováno v:
Antioxidants, Vol 10, Iss 5, p 699 (2021)
Grape seeds (GS) and grape skins (GK) are natural sources of polyphenols with featured antioxidant capacity. An experiment was conducted to investigate the effect of these polyphenol sources in diets formulated to contain the same total extractable g
Externí odkaz:
https://doaj.org/article/19b65357e7e14e99bad5d60f28ae41a7
Publikováno v:
Animals : an Open Access Journal from MDPI
Simple Summary Spirulina is an alga rich in micronutrients of interest for improving the nutritional value and quality of the products. This study evaluates the transfer of some of these micronutrients (vitamins and fatty acids) in egg yolk when shor