Published: 17-12-2014

Presentation

Riflessioni sul convegno

Natale G. Frega
Abstract 99 | PDF (Italiano) Downloads 11

Page 243

Reviews

Original articles

Influence of feed refrigeration technology on the prevention of oxidative processes

Clarita Cavallucci, Daniela Beghelli, Giacinto della Casa, Roberto Ficca, Tiziano Farioli, Angelo Giuliani
Abstract 216 | PDF (Italiano) Downloads 45

Page 252-257

Low lipids, CLA fortified diets fed to growing-finishing heavy pigs: effects on subcutaneous fat fatty acid composition

Giacinto Della Casa, Clarita Cavallucci, Valerio Faeti, Antonio Marino, Gianni Marchetto, Davide Bochicchio, Michele Comellini
Abstract 119 | PDF (Italiano) Downloads 29

Page 258-262

Lipid metabolism, antioxidant status and meat sensorial profile in pigs supplemented with plant extracts (Origanum vulgare L. and/or Rosmarinus officinalis)

Daniela Beghelli, Lucia Bailetti, Clarita Cavalluci, Stefano Ferraro, Lucia Olivi, Paolo Polidori
Abstract 143 | PDF (Italiano) Downloads 39

Page 263-268

Dietary supplementation of different plant extracts containing phenolic compounds in rabbits: performance and meat quality

Raffaella Cardinali, Alessandro Dal Bosco, Cecilia Mugnai, Simona Mattioli, Silvia Ruggeri, Antonella Dalle Zotte, Marco Cullere, Luciano Morbidini, Cesare Castellini
Abstract 243 | PDF (Italiano) Downloads 37

Page 269-275

The postprandial serum: a neglected “tool” for nutritional studies

Francesco Piacenza, Marco Malavolta, Laura Costarelli, Robertina Giacconi, Andrea Basso, Eugenio Mocchegiani
Abstract 131 | PDF (Italiano) Downloads 12

Page 276-283

Influence of dietary supplementation with conjugated linoleic acid, rosemary and oregano extracts on fatty acid profile of fresh pork meat

Deborah Pacetti, Michele Balzano, Riccardo Gagliardi, Massimo Mozzon, Natale G. Frega
Abstract 48 | PDF Downloads 26

Page 284-291

Effects of Saccharomyces cerevisiae in broiler diets: 1. Performance and meat composition

Gabriele Acuti, Claudio Forte, Dino Miraglia, Raffaella Branciari, David Ranucci, Massimo Trabalza-Marinucci, Deborah Pacetti, Michele Balzano, Natale G. Frega
Abstract 93 | PDF (Italiano) Downloads 96

Page 292-302

Effects of Saccharomyces cerevisiae in broiler diets: 2. Meat rheological properties and consumer perception

Raffaella Branciari, David Ranucci, Claudio Forte, Gabriele Acuti, Dino Miraglia, Oliviero Olivieri, Massimo Trabalza-Marinucci
Abstract 136 | PDF (Italiano) Downloads 61

Page 303-309

Influence of antioxidants for improving animal production: lamb meat characteristics

D. De Marzo, Francesco Nicastro, Anna Maria Facciolongo, F. Degiorgio, Francesco Toteda, A. Nicastro
Abstract 117 | PDF (Italiano) Downloads 12

Page 310-315