Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Sergio Soto-Simental"'
Publikováno v:
Italian Journal of Animal Science, Vol 21, Iss 1, Pp 1533-1542 (2022)
This study was conducted to determine the influence of Dalbergia palo-escrito hexane extract supplemented to rabbits on productive performance, blood biochemistry, haematology, carcase traits, meat characteristics and meatballs shelf-life. A hexane e
Externí odkaz:
https://doaj.org/article/677776c1a4cf4d5c8c7fc6ea5e6c1dc4
Autor:
Jairo Apáez-Barrios, Juan Ocampo-López, Sergio Soto-Simental, Victoria Guadalupe Aguilar-Raymundo, Maricela Ayala-Martínez
Publikováno v:
Animals, Vol 13, Iss 20, p 3249 (2023)
Pithecellobium dulce produces a fruit used in alternative medicine that could be utilized to feed rabbits. The objective of this study was to measure the effect of the P. dulce fruit on productive performance, carcass traits, meat characteristics, an
Externí odkaz:
https://doaj.org/article/e08f58a44531489883291bc532a41949
Publikováno v:
Revista Mexicana de Ciencias Pecuarias, Vol 11, Iss 4, Pp 1220-1230 (2020)
Ruta graveolens is a weed that can be used to feed rabbits. The aim of this study was to determine growth performance, carcass and meat quality of rabbits after their dietary supplementation with Ruta graveolens. Sixty (60) weaned rabbits were random
Externí odkaz:
https://doaj.org/article/94c2b444f5ee443b8b6d91141f60d781
Autor:
Juan Ocampo-López, Luisa Monserrat García-Vázquez, Maricela Ayala-Martínez, Sergio Soto-Simental, Armando Zepeda-Bastida
Publikováno v:
Revista Brasileira de Zootecnia, Vol 51 (2022)
ABSTRACT The objective of this study was to evaluate the effects of ginger as an additive in the diet of fattening rabbits. Sixty weaned rabbits (35 days old) were randomly assigned to four groups (n = 15). Animals were fed ad libitum with a control
Externí odkaz:
https://doaj.org/article/1c7e97d68e55439d83f3aa213c127f5f
Autor:
Lina Johatzin Ortiz-Gutiérrez, Sergio Soto-Simental, Armando Zepeda-Bastida, Juan Ocampo-López, Maricela Ayala-Martínez
Publikováno v:
Ecosistemas y Recursos Agropecuarios, Vol 8, Iss 3 (2021)
Se evaluó el uso de Dalbergia Palo-escrito, como curtiente natural de piel de conejo. Se realizaron dos ensayos con extractos acuosos de Dalbergia palo-escrito, para el primero se utilizó hoja y tallo, para el segundo solo se utilizó tallo a conce
Externí odkaz:
https://doaj.org/article/24bcdae0a35b43c8add7be2a75be30fe
Autor:
Lizbeth González Victoriano, Norma Guemes Vera, Luis A. Chel Guerrero, Aurea Bernardino Nicanor, Sergio Soto Simental, José J. Chanona Pérez, Aurora Quintero Lira
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 69-77 (2019)
Some physicochemical characteristics and antioxidant activity of extrudates made from corn grits and red potato flour were evaluated. The inclusion of red potato flour altered values of water absorption index, water solubility index, expansion index
Externí odkaz:
https://doaj.org/article/cfb483da928e40aab48de9b179961bf6
Autor:
Javier Piloni Martini, Deyanira Ojeda-Ramírez, Denis Dimas, Aurora Quintero Lira, Norma Guemes Vera, Sergio Soto Simental
Publikováno v:
Journal of Food Measurement and Characterization. 17:1775-1782
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4976825086390b4fde1823a23f73112e
https://doi.org/10.1007/s11694-022-01721-7
https://doi.org/10.1007/s11694-022-01721-7
Autor:
Delgado, Dalia I. Zafra Ciprián, Guadalupe V. Nevárez Moorillón, Sergio Soto Simental, Ludmila E. Guzmán Pantoja, Luis H. López Hernández, Joaquín T. Santiago Castro, Luz H. Villalobos
Publikováno v:
Processes; Volume 11; Issue 6; Pages: 1772
Total phenolic content (TPC), total flavonoid content (TFC), antioxidant and antimicrobial in vitro activity of ethanolic (EE) and hydroethanolic (HE) extracts of mango peel Ataulfo were evaluated. The highest TPC, TFC and antioxidant capacity were a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::bdffe5ec2ff1e55c6f9d78c2edc1ce08
Akademický článek
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Autor:
Elizabeth Mérida Lira, Sergio Soto Simental, Víctor Manuel Martínez Juárez, Aurora Quintero Lira, Javier Piloni Martini
Publikováno v:
International Journal of Gastronomy and Food Science. 31:100675
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f521c9e47b4cd015442896760430b3b2
https://doi.org/10.1016/j.ijgfs.2023.100675
https://doi.org/10.1016/j.ijgfs.2023.100675