Publicaciones en las que colabora con María Luisa Tejido Mediavilla (51)

2017

  1. Efectos de un hidrolizado de levaduras sobre la fermentación ruminal y el crecimiento microbiano en fermentadores Rusitec

    XVII Jornadas sobre Producción Animal: 30 y 31 de mayo de 2017, Zaragoza

  2. Influence of increasing doses of a yeast hydrolyzate obtained from sugarcane processing on in vitro rumen fermentation of two different diets and bacterial diversity in batch cultures and Rusitec fermenters

    Animal Feed Science and Technology, Vol. 232, pp. 129-138

  3. Influencia del aceite esencial de ajo sobre la fermentación ruminal y la diversidad bacteriana en fermentadores Rusitec

    XVII Jornadas sobre Producción Animal: 30 y 31 de mayo de 2017, Zaragoza

2015

  1. Treatment of tropical forages with exogenous fibrolytic enzymes: Effects on chemical composition and in vitro rumen fermentation

    Journal of Animal Physiology and Animal Nutrition, Vol. 99, Núm. 2, pp. 345-355

2014

  1. Estudio comparativo entre el cultivo convencional y ecológico de trigo para alimentación animal

    Anales de la Real Academia de Ciencias Veterinarias de Andalucía Oriental, Vol. 27, pp. 98-131

  2. Influence of forage type in the diet of sheep on rumen microbiota and fermentation characteristics

    Livestock Science, Vol. 160, Núm. 1, pp. 52-59

  3. Nutritive value for ruminants of winter oats-legume intercrops in organic cultivation

    Animal Production Science, Vol. 54, Núm. 10, pp. 1791-1795

  4. The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs

    Meat Science, Vol. 96, Núm. 1, pp. 806-811

2013

  1. The influence of diet type (dairy versus intensive fattening) on the effectiveness of garlic oil and cinnamaldehyde to manipulate in vitro ruminal fermentation and methane production

    Animal Production Science, Vol. 53, Núm. 4, pp. 299-307

2011

  1. A comparison of the nutritive value of organically and conventionally grown barley and wheat crops

    Challenging strategies to promote the sheep and goat sector current global context

  2. Comparison of direct and indirect methods for estimating microbial protein synthesis in sheep

    Challenging strategies to promote the sheep and goat sector current global context

  3. Diversity of bacterial communities isolated from the solid and liquid phase of the rumen of sheep fed diets of variable composition

    Challenging strategies to promote the sheep and goat sector current global context

  4. Effects of "Aspergillus oryzae" on "in vitro" ruminal fermentation

    Challenging strategies to promote the sheep and goat sector current global context

  5. Effects of a yeast enzymatic hydrolyzate on "in vitro" ruminal fermentation

    Challenging strategies to promote the sheep and goat sector current global context

  6. Evolution of fermentation parameters in Rusitec fermenters operated at fifferent dilution rates and concentrate retention times

    Challenging strategies to promote the sheep and goat sector current global context

  7. Protozoa evolution in Rusitec fermenters fed diets differing in forage to concentrate ratio and forage type

    Challenging strategies to promote the sheep and goat sector current global context

  8. Utilización de concentrados con bajo contenido en cereales en la alimentación del ganado ovino

    Tierras de Castilla y León: Ganadería, Núm. 178, pp. 26-28

2010

  1. Ammonia-N utilization by ruminal bacteria and protozoa from sheep fed diets differing in forage: Concentrate ratio and forage type

    EAAP Scientific Series, Vol. 127, Núm. 1, pp. 131-132

  2. Comparison of fermentation of diets of variable composition and microbial populations in the rumen of sheep and Rusitec fermenters. I. Digestibility, fermentation parameters, and microbial growth

    Journal of Dairy Science, Vol. 93, Núm. 8, pp. 3684-3698

  3. Comparison of fermentation of diets of variable composition and microbial populations in the rumen of sheep and Rusitec fermenters. II. Protozoa population and diversity of bacterial communities

    Journal of Dairy Science, Vol. 93, Núm. 8, pp. 3699-3712