Lista de obras - Giuseppe Luciano - Dominio Público Uruguay

Antioxidant effects of ryegrass phenolics in lamb liver and plasma

artículo científico publicado en 2013

Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet

article by Giuseppe Luciano et al published February 2011 in Food Chemistry

Bacterial and protozoal communities and fatty acid profile in the rumen of sheep fed a diet containing added tannins

artículo científico publicado en 2010

Beef authentication using dietary markers: chemometric selection and modelling of significant beef biomarkers using concatenated data from multiple analytical methods

artículo científico publicado en 2013

Carob pulp inclusion in lamb diets: effect on intake, performance, feeding behaviour and blood metabolites

Carotenoid, colour and reflectance measurements in bovine adipose tissue to discriminate between beef from different feeding systems

artículo científico publicado en 2011

Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions

artículo científico publicado en 2014

Dietary citrus pulp reduces lipid oxidation in lamb meat

artículo científico publicado en 2013

Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids

artículo científico publicado en 2012

Dietary quebracho tannins are not absorbed, but increase the antioxidant capacity of liver and plasma in sheep

artículo científico publicado en 2013

Dietary tannins improve lamb meat colour stability

scientific article published on 17 July 2008

Effect of Feeding Hazelnut Skin on Animal Performance, Milk Quality, and Rumen Fatty Acids in Lactating Ewes

scientific article published on 31 March 2020

Effect of Quillaja saponaria dietary administration on colour, oxidative stability and volatile profile of muscle longissimus dorsi of Barbarine lamb

artículo científico publicado en 2012

Effect of different dietary tannin extracts on lamb growth performances and meat oxidative stability: comparison between mimosa, chestnut and tara

scientific article published on 09 July 2018

Effect of including carob pulp in the diet of fattening pigs on the fatty acid composition and oxidative stability of pork

artículo científico publicado en 2015

Effect of morning vs. afternoon grazing on intramuscular fatty acid composition in lamb

artículo científico publicado en 2011

Effect of the dietary supplementation of essential oils from rosemary and artemisia on muscle fatty acids and volatile compound profiles in Barbarine lambs

artículo científico publicado en 2013

Fatty acids and oxidative stability of meat from lambs fed carob-containing diets

scientific article published on 27 February 2015

Influence of stall finishing duration of Italian Merino lambs raised on pasture on intramuscular fatty acid composition

article

Lipid and colour stability of meat from lambs fed fresh herbage or concentrate

artículo científico publicado en 2009

Metabolic fate of fatty acids involved in ruminal biohydrogenation in sheep fed concentrate or herbage with or without tannins.

artículo científico publicado en 2009

Stable isotope ratios of blood components and muscle to trace dietary changes in lambs

artículo científico publicado en 2013

Stable isotopes to discriminate lambs fed herbage or concentrate both obtained from C3plants

article

The antioxidant status and oxidative stability of muscle from lambs receiving oral administration of Artemisia herba alba and Rosmarinus officinalis essential oils

artículo científico publicado en 2014

The effect of the change from a herbage- to a concentrate-based diet on the oxidative stability of raw and cooked lamb meat

scientific article published on 16 May 2013

The effects of barley replacement by dehydrated citrus pulp on feed intake, performance, feeding behaviour and serum metabolic indicators in lambs

The effects of dietary consumption of plants secondary compounds on small ruminants’ products quality

article

The quality of meat from sheep treated with tannin- and saponin-based remedies as a natural strategy for parasite control

artículo científico publicado en 2013

The restriction of grazing duration does not compromise lamb meat colour and oxidative stability

artículo científico publicado en 2012

The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition

article

The volatile compounds in lamb fat are affected by the time of grazing

artículo científico publicado en 2011

The volatile profile of longissimus dorsi muscle of heifers fed pasture, pasture silage or cereal concentrate: implication for dietary discrimination

artículo científico publicado en 2010

Variations in stable isotope ratios in lamb blood fractions following dietary changes: a preliminary study

artículo científico publicado en 2016

Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations1

scientific article published on 24 June 2011

Vitamin E is the major contributor to the antioxidant capacity in lambs fed whole dried citrus pulp

artículo científico publicado en 2016

Volatiles in raw and cooked meat from lambs fed olive cake and linseed

artículo científico publicado en 2014

Lista de obras de Giuseppe Luciano

Antioxidant effects of ryegrass phenolics in lamb liver and plasma

Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet

Bacterial and protozoal communities and fatty acid profile in the rumen of sheep fed a diet containing added tannins

Beef authentication using dietary markers: chemometric selection and modelling of significant beef biomarkers using concatenated data from multiple analytical methods

Carob pulp inclusion in lamb diets: effect on intake, performance, feeding behaviour and blood metabolites

Carotenoid, colour and reflectance measurements in bovine adipose tissue to discriminate between beef from different feeding systems

Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions

Dietary citrus pulp reduces lipid oxidation in lamb meat

Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids

Dietary quebracho tannins are not absorbed, but increase the antioxidant capacity of liver and plasma in sheep

Dietary tannins improve lamb meat colour stability

Effect of Feeding Hazelnut Skin on Animal Performance, Milk Quality, and Rumen Fatty Acids in Lactating Ewes

Effect of Quillaja saponaria dietary administration on colour, oxidative stability and volatile profile of muscle longissimus dorsi of Barbarine lamb

Effect of different dietary tannin extracts on lamb growth performances and meat oxidative stability: comparison between mimosa, chestnut and tara

Effect of including carob pulp in the diet of fattening pigs on the fatty acid composition and oxidative stability of pork

Effect of morning vs. afternoon grazing on intramuscular fatty acid composition in lamb

Effect of the dietary supplementation of essential oils from rosemary and artemisia on muscle fatty acids and volatile compound profiles in Barbarine lambs

Fatty acids and oxidative stability of meat from lambs fed carob-containing diets

Influence of stall finishing duration of Italian Merino lambs raised on pasture on intramuscular fatty acid composition

Lipid and colour stability of meat from lambs fed fresh herbage or concentrate

Metabolic fate of fatty acids involved in ruminal biohydrogenation in sheep fed concentrate or herbage with or without tannins.

Stable isotope ratios of blood components and muscle to trace dietary changes in lambs

Stable isotopes to discriminate lambs fed herbage or concentrate both obtained from C3plants

The antioxidant status and oxidative stability of muscle from lambs receiving oral administration of Artemisia herba alba and Rosmarinus officinalis essential oils

The effect of the change from a herbage- to a concentrate-based diet on the oxidative stability of raw and cooked lamb meat

The effects of barley replacement by dehydrated citrus pulp on feed intake, performance, feeding behaviour and serum metabolic indicators in lambs

The effects of dietary consumption of plants secondary compounds on small ruminants’ products quality

The quality of meat from sheep treated with tannin- and saponin-based remedies as a natural strategy for parasite control

The restriction of grazing duration does not compromise lamb meat colour and oxidative stability

The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition

The volatile compounds in lamb fat are affected by the time of grazing

The volatile profile of longissimus dorsi muscle of heifers fed pasture, pasture silage or cereal concentrate: implication for dietary discrimination

Variations in stable isotope ratios in lamb blood fractions following dietary changes: a preliminary study

Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations1

Vitamin E is the major contributor to the antioxidant capacity in lambs fed whole dried citrus pulp

Volatiles in raw and cooked meat from lambs fed olive cake and linseed