Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Roxana Elena Amarie"'
Autor:
Sara Virdis, Diana Luise, Federico Correa, Luca Laghi, Norma Arrigoni, Roxana Elena Amarie, Andrea Serra, Giacomo Biagi, Clara Negrini, Francesco Palumbo, Paolo Trevisi
Publikováno v:
Journal of Animal Science and Biotechnology, Vol 15, Iss 1, Pp 1-20 (2024)
Abstract Background The prolificacy of sows (litter size at birth) has markedly increased, leading to higher post-natal mortality. Heat stress can exacerbate this issue. Arginine plays an important role in several physiological pathways; its effect o
Externí odkaz:
https://doaj.org/article/7eaf05b5ede946cbbe8d4f6cbdb1eebf
Autor:
Maria Vittoria Graziosi, Diana Luise, Roxana Elena Amarie, Federico Correa, Alberto Elmi, Sara Virdis, Clara Negrini, Francesco Palumbo, Giacomo Biagi, Maria Laura Bacci, Nadia Govoni, Andrea Serra, Paolo Trevisi
Publikováno v:
Italian Journal of Animal Science, Vol 23, Iss 1, Pp 1507-1523 (2024)
Soy contributes to the environmental impact of Italian pork production. This study aimed to evaluate the effect of a reduced soybean meal (SBM) and crude protein (CP) finishing diet on growth performance, health, behaviour and gut health of Italian h
Externí odkaz:
https://doaj.org/article/4dc3266037284e21889041615ccc4e3b
Autor:
María José López-Martínez, Mario Andre S. Ornelas, Roxana Elena Amarie, Edgar Garcia Manzanilla, Silvia Martínez-Subiela, Fernando Tecles, Asta Tvarijonaviciute, Damián Escribano, Antonio González-Bulnes, José Joaquín Cerón, Marina López-Arjona, Alberto Muñoz-Prieto
Publikováno v:
BMC Veterinary Research, Vol 19, Iss 1, Pp 1-9 (2023)
Abstract Background Streptococcus suis (S. suis) is a Gram-positive bacteria that infects pigs causing meningitis, arthritis, pneumonia, or endocarditis. This increases the mortality in pig farms deriving in severe economic losses. The use of saliva
Externí odkaz:
https://doaj.org/article/8c4016b9e9b344cba4f11d8ef3d8809c
Autor:
Sara Tinagli, Roxana Elena Amarie, Giuseppe Conte, Monica Tognocchi, Marcello Mele, Alberto Mantino, Laura Casarosa, Andrea Serra
Publikováno v:
Foods, Vol 12, Iss 4, p 718 (2023)
We compared the effect of two different kinds of steam oven—a standard (SO) and a superheated steam (SHS) oven—on four different kinds of samples: hamburgers, bovine steaks, pork steaks, and salmon fillets. Ten samples of each meat/fish were divi
Externí odkaz:
https://doaj.org/article/210dece0c10843de9886379200b78522
Publikováno v:
Agrochimica. 65:37-44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fe61297644708b25ce06a1583d7a751
https://doi.org/10.12871/00021857202205
https://doi.org/10.12871/00021857202205