Publications in collaboration with researchers from Instituto de Ganadería de Montaña (29)

2021

  1. Divergent values in feed efficiency promote changes on meat quality of fattening lambs

    Small Ruminant Research, Vol. 198

2020

  1. Harina de grillo "Acheta domesticus": composición lipídica y posibilidades sobre su modificación por medio de la dieta

    Bistua: Revista de la Facultad de Ciencias Básicas, Vol. 18, Núm. 2, pp. 38-43

  2. In vitro and in situ evaluation of broccoli wastes as potential feed for ruminants

    Animals, Vol. 10, Núm. 11, pp. 1-14

  3. In vitro screening of Algerian steppe browse plants for digestibility, rumen fermentation profile and methane mitigation

    Agroforestry Systems, Vol. 94, Núm. 4, pp. 1433-1443

  4. Potential of recycling cauliflower and romanesco wastes in ruminant feeding: In vitro studies

    Animals, Vol. 10, Núm. 8, pp. 1-16

2019

  1. Evaluation of brassica vegetables as potential feed for ruminants

    Animals, Vol. 9, Núm. 9

2018

  1. Comparison of automated ribosomal intergenic spacer analysis (ARISA) and denaturing gradient gel electrophoresis (DGGE) techniques for analysing the influence of diet on ruminal bacterial diversity

    Archives of Animal Nutrition, Vol. 72, Núm. 2, pp. 85-99

2017

  1. 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

  2. Shifts in microbial populations in Rusitec fermenters as affected by the type of diet and impact of the method for estimating microbial growth (15N v. microbial DNA)

    Animal, Vol. 11, Núm. 11, pp. 1939-1948

2016

  1. Influence of rumen contents’ processing method on microbial populations in the fluid and subsequent in vitro fermentation of substrates of variable composition

    Animal Feed Science and Technology, Vol. 220, pp. 109-120

2015

  1. Comparison of fermentation characteristics and bacterial diversity in the rumen of sheep and in batch cultures of rumen microorganisms

    Journal of Agricultural Science, Vol. 153, Núm. 6, pp. 1097-1106

  2. Effect of the addition of hop (infusion or powder) on the oxidative stability of lean lamb patties during storage

    Small Ruminant Research, Vol. 125, pp. 73-80

  3. 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. Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display

    Meat Science, Vol. 98, Núm. 4, pp. 646-651

  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. Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time

    Meat Science, Vol. 97, Núm. 1, pp. 115-122

  5. Technical note: Comparison of automated ribosomal intergenic spacer analysis and denaturing gradient gel electrophoresis to assess bacterial diversity in the rumen of sheep

    Journal of Animal Science, Vol. 92, Núm. 3, pp. 1083-1088

  6. 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. In Vitro Evaluation of Commercial Fibrolytic Enzymes for Improving the Nutritive Value of Low-Quality Forages

    Animal Nutrition and Feed Technology, Vol. 13, Núm. 3, pp. 461-476