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Mostrando ítems 1-4 de 4

Composition of free and adherent ruminal bacteria: inaccuracyof the microbial nutrient supply estimates obtained using freebacteria as reference samples and 15N as the marker

González, J; Arroyo, J.M.; Ouarti, M; Guevara-González, J.; Rodríguez, C.A.; Alvir, M.R.; Moya Salvador, Vicente Javier; Piquer Querol, Olga (Cambridge University Press, 2012)

Previous studies have indicated that 15N enrichment of solid-associated bacteria (SAB) may be predicted from the same value in liquid-associated bacteria (LAB). The aims of this study were to confirm this and to measure ...
Innovations in value-addition of edible meat by-products

Toldrá Vilardell, Fidel; Aristoy, M.-Concepción; Mora, Leticia; Reig Riera, Mª Milagro (Elsevier, 2012-11)

[EN] While muscle foods are the more commonly consumed portion of an animal, meat by-products such as the entrails and internal organs are also widely consumed. Considered high-priced delicacies or waste material to be ...
Sources of Salmonella contamination during broiler production in Eastern Spain

Marín, Clara; Balasch Parisi, Sebastià; Vega, S; Lainez, M (Elsevier, 2011-01)

Prevention of Salmonella contamination of poultry products requires detailed knowledge of the main sources associated with its presence in the production system. The aims of this study were to determine the main sources ...
Ultrasonic Characterisation of B.femoris from Iberian pigs of different genetics and feeding systems

Niñoles Rodenes, Laura; Mulet Pons, Antonio; Ventanas, Sonia; Benedito Fort, José Javier (Elsevier, 2011-10)

[EN] Ultrasonic velocity was used to characterise the differences in composition and texture of Biceps Femoris muscles from four batches of pigs of different genetics (Iberian and Iberian x Duroc) and feeding systems ...

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