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Darwin N. Arcos-Álvarez, Edgar Aguilar-Urquizo, Julio Ramon-Ugalde, Emanuel Hernández-Núñez, Germán Giácoman-Vallejos, Avel Adolfo González-Sánchez, Carlos Juan Alvarado-Lopez, Manuel Gonzalez-Ronquillo, Alfonso J. Chay-Canul, Einar Vargas-Bello-Pérez and Angel T. Piñeiro-Vázquez
The aim of this study was to determine the effect of olive oil addition on the production, chemical composition, and fatty acid profile of sheep?s milk. Twenty-four lactating ewes with a live weight of 34.6 ± 4.61 kg were used. The animals were randomly ...
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Camilo André Pereira Contreras Sánchez, Marco Antonio Tecchio, Daniel Callili, Marlon Jocimar Rodrigues da Silva, Leticia Silva Pereira Basílio, Sarita Leonel, Juan Carlos Alonso and Giuseppina Pace Pereira Lima
Brazil has emerged as a significant producer of seedless grapes due to high consumer demand. This has led to increased production of seedless grapes in non-traditional cultivation regions, such as subtropical areas. To meet this demand, the search for ne...
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Rosane Rodrigues, Rosilda Lopes, Francisco Naysson Santos, Edson Mauro Santos, Alexandre Perazzo, Anderson Zanine, Raphael Silva, Eduarda Silva, Dilier Olivera-Viciedo, Michel Rocha, Maciel Teixeira, Antônio Marcos Santos, Kevin Veron, Bruno Eduardo Miranda and Daniele Ferreira
This study aims to evaluate the fermentative profile, fermentative losses, microbial populations, aerobic stability, chemical composition, and in situ degradability of total mixed ration silages based on forage cactus associated with xerophytic legumes. ...
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Biagina Chiofalo, Alessandro Vastolo, Marianna Oteri, Serena Calabrò, Rosangela Armone, Danilo Scordia, Monica Isabella Cutrignelli and Fabio Gresta
The present work compared the agronomic traits, chemical composition, fatty acid profile, and in vitro fermentation characteristics of twelve accessions of Amaranthus spp., belonging to A. cruentus, A. hybridus, A. hypochondriacus, and A. tricolor, grown...
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Andrzej Baryga, Rafal Ziobro, Dorota Gumul, Justyna Rosicka-Kaczmarek and Karolina Miskiewicz
High content of pro-health constituents in fruit and vegetable pomaces has led to their utilization as raw materials in food production. They are used mostly in dried form, which is microbiologically stable and allows their storage throughout a longer pe...
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