Effects of Orange Pulp Conservation Methods (Dehydrated or Ensiled Sun-Dried) on the Nutritional Value for Finishing Pigs and Implications on Potential Gaseous Emissions from Slurry

Autor: Pablo Ferrer, Paloma García-Rebollar, Salvador Calvet, Carlos de Blas, Olga Piquer, Carlos A. Rodríguez, Alba Cerisuelo

Publikováno v: Animals, Vol 11, Iss 2, p 387 (2021)

The inclusion of orange pulp (OP) in pig diets may promote the circular economy, but drying procedures might influence its nutritional value and environmental impact. The purpose of this study was to determine the energy value and nutrient digestibil

Externí odkaz: https://doaj.org/article/e07c192b8c5b45279bfc3bef184690fa

INFLUENCE OF BETAINE ON GOAT MILK YIELD AND BLOOD METABOLITES

Autor: Carlos Javier Fernandez, Carmen María Mata-anguiano, Olga Piquer-Querol, Fernando Bacha-Baz, José Manuel de la Fuente

Publikováno v: Tropical and Subtropical Agroecosystems, Vol 11, Iss 1, Pp 209-213 (2009)

Betaine is a natural occurring compound with methyl donor properties which is increasingly being used in animal feeding. Betaine, an oxidative product of choline is able to replace methionine in some physiologically important body processes. The subj

Externí odkaz: https://doaj.org/article/6f935b579b1a44f8b3710694d61c6abe

Nutritional value of Spanish Camelina sativa co-products for pigs

Autor: Alba Cerisuelo, Pablo Ferrer, Ernesto Ángel Gómez, Tofuko Awori Woyengo, Hans Henrik Stein, Mar Martínez, Jose Luís Cano, Olga Piquer

Publikováno v: Cerisuelo, A, Ferrer, P, Gómez, E Á, Woyengo, T A, Stein, H H, Martínez, M, Cano, J L & Piquer, O 2023, ' Nutritional value of Spanish Camelina sativa co-products for pigs ', Animal Feed Science and Technology, vol. 301, 115665 . https://doi.org/10.1016/j.anifeedsci.2023.115665

This study evaluated and compared the digestible energy (DE) and metabolizable energy (ME) and the coefficient of ileal standardized digestibility (CISD) of crude protein (CP) and amino acids (AA) in camelina expellers (CAE) and camelina meal (CAM) f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45d766d2e3dc8e16098aa159b3928620
https://pure.au.dk/portal/da/publications/nutritional-value-of-spanish-camelina-sativa-coproducts-for-pigs(1aeb5cd7-3adc-414b-9f87-8c9072e51be0).html

Effects of Orange Pulp Conservation Methods (Dehydrated or Ensiled Sun-Dried) on the Nutritional Value for Finishing Pigs and Implications on Potential Gaseous Emissions from Slurry

Autor: P. Ferrer, Alba Cerisuelo, C. A. Rodríguez, Salvador Calvet, Olga Piquer, Paloma García-Rebollar, Carlos de Blas

Publikováno v: electronico
CEU Repositorio Institucional
Fundación Universitaria San Pablo CEU (FUSPCEU)
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
Animals
Volume 11
Issue 2
Animals, Vol 11, Iss 387, p 387 (2021)
ReDivia. Repositorio Digital del Instituto Valenciano de Investigaciones Agrarias
Animals : an Open Access Journal from MDPI

[EN] Utilization of local by-products in pig nutrition can reduce the environmental impact of feeds and contribute to the sustainable development of the livestock sector. Orange pulp (OP) is the most abundant citrus by-product worldwide, but its seas

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c72624515bcf45f355cac9b7faa394f8
https://www.mdpi.com/2076-2615/11/2/387

Partially defatted olive cake in finishing pig diets: implications on performance, faecal microbiota, carcass quality, slurry composition and gas emission

Autor: Ana Jiménez-Belenguer, Pilar Hernández, C. de Blas, Olga Piquer, Salvador Calvet, Paloma García-Rebollar, Alba Cerisuelo, P. Ferrer

Publikováno v: CEU Repositorio Institucional
Fundación Universitaria San Pablo CEU (FUSPCEU)
electronico
ReDivia. Repositorio Digital del Instituto Valenciano de Investigaciones Agrarias
instname
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Animal, ISSN 1751-7311, 2020-02, Vol. 14, No. 2
Archivo Digital UPM
Universidad Politécnica de Madrid
ReDivia: Repositorio Digital del Instituto Valenciano de Investigaciones Agrarias
Instituto Valenciano de Investigaciones Agrarias (IVIA)
Animal, Vol 14, Iss 2, Pp 426-434 (2020)

[EN] One of the key factors to improve swine production sustainability is the use of agro-industrial by-products in feeds, such as olive by-products. However, it is necessary to assess its effects on the overall production process, including the anim

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9001e61f5fa8031995eeda6343ef743
https://pubmed.ncbi.nlm.nih.gov/31566173