Energy metabolism and respirometry of lambs fed sun or shade dried hays of banana crop residues.

Autor: Geraseev LC; Institute of Agricultural Sciences, Federal University of Minas Gerais, Av. Universitária, 1000 - Universitário, Montes Claros, Minas Gerais, 39404-547, Brazil. lgeraseev@gmail.com., Santos SS; Institute of Agricultural Sciences, Federal University of Minas Gerais, Av. Universitária, 1000 - Universitário, Montes Claros, Minas Gerais, 39404-547, Brazil., Chaves AS; Veterinary Department, Federal University of Juiz de Fora, Juiz de Fora, Minas Gerais, Brazil., de Carvalho PPX; Institute of Agricultural Sciences, Federal University of Minas Gerais, Av. Universitária, 1000 - Universitário, Montes Claros, Minas Gerais, 39404-547, Brazil., da Motta SAB; Institute of Agricultural Sciences, Federal University of Minas Gerais, Av. Universitária, 1000 - Universitário, Montes Claros, Minas Gerais, 39404-547, Brazil., Machado FS; Embrapa Dairy Catle - Brazilian Agricultural Research Corporation, Brazilia, Minas Gerais, Brazil., Duarte ER; Institute of Agricultural Sciences, Federal University of Minas Gerais, Av. Universitária, 1000 - Universitário, Montes Claros, Minas Gerais, 39404-547, Brazil., Passetti RAC; Institute of Agricultural Sciences, Federal University of Minas Gerais, Av. Universitária, 1000 - Universitário, Montes Claros, Minas Gerais, 39404-547, Brazil.

Publikováno v: Tropical animal health and production [Trop Anim Health Prod] 2024 Apr 24; Vol. 56 (4), pp. 139. Date of Electronic Publication: 2024 Apr 24.

Effect of essential oil blends and a nonionic surfactant on rumen fermentation, anti-oxidative status, and growth performance of lambs.

Autor: Passetti LCG; Institute of Agricultural Sciences, Federal University of Jequitinhonha and Mucuri Valleys, Unaí, Minas Gerais, Brazil., Passetti RAC; Department of Animal Science, State University of Maringá, Maringá, Paraná, Brazil., McAllister TA; Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, Alberta, Canada.

Publikováno v: Translational animal science [Transl Anim Sci] 2021 Jul 14; Vol. 5 (3), pp. txab118. Date of Electronic Publication: 2021 Jul 14 (Print Publication: 2021).

Acceptability by sensory and visual analyses of meat from Nellore heifers fed with natural additives and finished in feedlots.

Autor: de Oliveira Monteschio J; Department of Animal Science, Federal University of Roraima, Boa Vista, Brazil., Passetti RAC; Department of Animal Science, University Estadual of Maringá, Maringá, Brazil., de Souza KA; Department of Animal Science, University Estadual of Maringá, Maringá, Brazil., Guerrero A; Department of Animal Science, University Estadual of Maringá, Maringá, Brazil., de Moraes Pinto LA; Post Graduate Program of Food Science, University Estadual of Maringá, Maringá, Brazil., Valero MV; Department of Animal Science, University Estadual of Maringá, Maringá, Brazil., Vital ACP; Post Graduate Program of Food Science, University Estadual of Maringá, Maringá, Brazil., Osório JCS; Department of Zootecnia, Federal University of Pelotas, Pelotas, Brazil., de Araújo Castilho R; Safeeds Animal nutrition, Safeeds, Cascavel, Brazil., Sañudo C; Department of Animal Production and Food Science, University of Zaragoza, Instituto Agroalimentario (IA2) - Universidad de Zaragoza - CITA, Zaragoza, Spain., do Prado IN; Department of Animal Science, University Estadual of Maringá, Maringá, Brazil.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2020 Oct; Vol. 100 (13), pp. 4782-4790. Date of Electronic Publication: 2020 Jul 09.

Sensorial, color, lipid oxidation, and visual acceptability of dry-aged beef from young bulls with different fat thickness.

Autor: Passetti RAC; Department of Animal Science, State University of Maringá, Paraná, Brazil., Macedo FAF; Department of Animal Science, Federal University of Sergipe, Sergipe, Brazil., Santos GRA; Department of Animal Science, Federal University of Sergipe, Sergipe, Brazil., Bonin E; Doctoral Program of Food Science, State University of Maringá, Paraná, Brazil., Vital ACP; Doctoral Program of Food Science, State University of Maringá, Paraná, Brazil., Ramos TR; Department of Animal Science, State University of Maringá, Paraná, Brazil., Passetti LCG; Institute of Agricultural Sciences, Federal University of Jequitinhonha and Mucuri Valleys, Minas Gerais, Brazil., Ornaghi MG; Department of Animal Science, State University of Maringá, Paraná, Brazil., Costa ICA; Department of Animal Science, Federal University of Sergipe, Sergipe, Brazil., Prado IND; Department of Animal Science, State University of Maringá, Paraná, Brazil.

Publikováno v: Animal science journal = Nihon chikusan Gakkaiho [Anim Sci J] 2020 Jan-Dec; Vol. 91 (1), pp. e13498.

Number of consumers and days of display necessary for the assessment of meat colour acceptability.

Autor: Passetti RAC; Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain; Department of Animal Science, Universidade Estadual de Maringá, Av. Colombo, 5790, Jd. Universitário, Maringá 87020-900, Paraná, Brazil. Electronic address: rodrigo_zoo91@hotmail.com., Resconi VC; Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain., Çakmakçı C; Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain; Department of Animal Science, Faculty of Agriculture, Van Yuzuncu Yil University, Zeve-Kampus, 65080 Van, Turkey., Del Mar Campo M; Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain., Kirinus JK; Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain; Universidade Estadual de Santa Catarina, Rua Beloni Trombeta Zanin, Santo Antônio, Chapecó 89815-630, Santa Catarina, Brazil., Passetti LCG; Department of Animal Science, Universidade Federal de Sergipe, Avenida Marechal Rondon, s/n Jardim Rosa Elze, São Cristóvão 49100-000, Sergipe, Brazil., Guerrero A; Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain., do Prado IN; Department of Animal Science, Universidade Estadual de Maringá, Av. Colombo, 5790, Jd. Universitário, Maringá 87020-900, Paraná, Brazil., Sañudo C; Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2019 Jul; Vol. 121, pp. 387-393. Date of Electronic Publication: 2019 Mar 16.