Zobrazeno 1 - 10
of 17
pro vyhledávání: '"S. Dovier"'
Publikováno v:
Italian Journal of Animal Science, Vol 6, Iss 1s, Pp 536-538 (2010)
The microbiological and physicochemical properties of a typical fermented meat product called Pitina, prepared using ground sheep meat mixed with a variable proportion of pork lard, were studied in order to firstly assess them and to evaluate the eff
Externí odkaz:
https://doaj.org/article/77e23d84759844ba97af0a841ea93536
Publikováno v:
Italian Journal of Animal Science, Vol 4, Iss 2s, Pp 245-247 (2010)
The characteristics of ripened cheeses depend on a large number of factors, of which animal feeding plays an important role. Several researches showed influences of factors linked to forage, such as quality or method of conservation (Verdier-Metz et
Externí odkaz:
https://doaj.org/article/2a84a09fd52747f49225b450eeee1b74
Publikováno v:
Livestock Science. 138:69-73
Cortisol is an indicator of an animal's endocrine response to environmental changes. This study was designed to examine changes in hair cortisol levels produced in response to a change from indoor winter to summer grazing conditions in dairy cows. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f1fe23b3dea182831376724d95c78a10
https://doi.org/10.1016/j.livsci.2010.12.009
https://doi.org/10.1016/j.livsci.2010.12.009
Publikováno v:
Animal Feed Science and Technology. 146:178-191
The aim of this study was to investigate changes over time in chemical composition, digestibility and net energy for lactation (NEl) contents of 12 species of alpine pastures during the vegetative season ( i.e. , Agrostis tenuis , Anthoxanthum alpinu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d7008a98db6413a81cb8ba47c2fd1fc
https://doi.org/10.1016/j.anifeedsci.2008.06.003
https://doi.org/10.1016/j.anifeedsci.2008.06.003
Publikováno v:
Scopus-Elsevier
Italian Journal of Animal Science, Vol 8, Iss 2s, Pp 610-612 (2010)
Italian Journal of Animal Science, Vol 8, Iss 2s, Pp 610-612 (2010)
The aim of the survey was to study the effect of Alpine pasture and breed on welfare of dairy cattle bred in tie-stalls in mountain area of Friuli Venezia Giulia Region. Twenty-four representative farms were divided into 4 groups following a factoria
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39c9edb6a20e9765f26bdabbfddb4dad
https://doi.org/10.4081/ijas.2009.s2.610
https://doi.org/10.4081/ijas.2009.s2.610
The aim was to investigate the physicochemical, microbiological and sensory properties of Pitina, a typical fermented meat product and evaluate the effect of two levels of pork lard content (Low Fat, LF, 10% vs. High Fat, HF, 30%) on its attributes.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4eebfb0a09f00b1e4b213b12c6b025d9
http://hdl.handle.net/11390/877556
http://hdl.handle.net/11390/877556
Publikováno v:
Italian Journal of Animal Science, Vol 4, Iss 2s, Pp 245-247 (2010)
The characteristics of ripened cheeses depend on a large number of factors, of which animal feeding plays an important role. Several researches showed influences of factors linked to forage, such as quality or method of conservation (Verdier-Metz et
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b4edebe14ef83d253f6d21970f356c4
http://hdl.handle.net/11390/861539
http://hdl.handle.net/11390/861539
Publikováno v:
Italian Journal of Animal Science, Vol 9, Iss 3, Pp e59-e59 (2010)
Traditional mountain farms have an important economic, social and environmental role. The Alps management system for dairy cows consists of animals kept indoors from autumn to spring, mostly in tie-stalls, and moved to mountain pasture in summer. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::582ab2a47de3201fef6c7755c9b2aa6f
https://doi.org/10.4081/ijas.2010.e59
https://doi.org/10.4081/ijas.2010.e59
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.