Partially defatted olive cake in finishing pig diets: implications on performance, faecal microbiota, carcass quality, slurry composition and gas emission

Nutritional value of crude and partially defatted olive cake in finishing pigs and effects on nitrogen balance and gaseous emissions

(2018) P. Ferrer et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

The role of dietary fibre in pig production, with a particular emphasis on reproduction

(2018) Selene Jarrett et al.   Journal of Animal Science and Biotechnology

Olive Pomace in Diet Limits Lipid Peroxidation of Sausages from Cinta Senese Swine

(2017) Andrea Serra et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Growth performance and carcass quality of crossbreds pigs from two Pietrain sire lines fed isoproteic diets varying in energy concentration

(2016) L. Cámara et al.   MEAT SCIENCE

Effects of nutrition on digestion efficiency and gaseous emissions from slurry in growing-finishing pigs. I. Influence of the inclusion of two levels of orange pulp and carob meal in isofibrous diets

(2015) A. Beccaccia et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Trade-offs among growth performance, nutrient digestion and carcass traits when feeding low protein and/or high neutral-detergent fiber diets to growing-finishing pigs

(2015) H. Morazán et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Nutritive value of co-products derived from olivecake in rabbit feeding

(2015) J.C. De Blas et al.   World Rabbit Science

Dietary fibre and crude protein: impact on gastrointestinal microbial fermentation characteristics and host response

(2015) R. Pieper et al.   Animal Production Science

Bioavailability of Dietary Polyphenols and Gut Microbiota Metabolism: Antimicrobial Properties

(2015) Laura Marín et al.   Biomed Research International

Effect of replacing barley by increasing levels of olive cake in the diet of finishing pigs: Growth performances, digestibility, carcass, meat and fat quality

(2014) M. Joven et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

The inclusion of rapeseed meal in fattening pig diets, as a partial replacer of soybean meal, alters nutrient digestion, faecal composition and biochemical methane potential from faeces

(2014) A. Torres-Pitarch et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Evaluation of dietary fructan supplementation on growth performance, nutrient digestibility, meat quality, fecal microbial flora, and fecal noxious gas emission in finishing pigs

(2013) P. Y. Zhao et al.   JOURNAL OF ANIMAL SCIENCE

Benefits of polyphenols on gut microbiota and implications in human health

(2013) Fernando Cardona et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Changes in polyphenol and polysaccharide content of grape seed extract and grape pomace after enzymatic treatment

(2012) S. Chamorro et al.   FOOD CHEMISTRY

Two by-products of the olive oil extraction industry as oleic acid supplement source for Iberian pigs: effect on the meat's chemical composition and induced lipoperoxidation

(2012) Elena González et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of different forms of olive cake on the performance and carcass quality of Awassi lambs

(2011) Jamal M. Abo Omar et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Research in Olive Oil: Challenges for the Near Future

(2010) Diego L. García-González et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The inclusion of ensiled citrus pulp in diets for growing pigs: Effects on voluntary intake, growth performance, gut microbiology and meat quality

(2010) A. Cerisuelo et al.   Livestock Science

Carcass and meat quality characteristics and fatty acid composition of tissues from Pietrain-crossed barrows and gilts fed an elevated monounsaturated fat diet

(2010) G. Mas et al.   MEAT SCIENCE

Potential use of olive by-products in ruminant feeding: A review

(2007) E. Molina-Alcaide et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY