
JAVIER
MATEO OYAGÜE
Catedrático de Universidad
Publications (146) JAVIER MATEO OYAGÜE publications
2025
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Early post-natal methionine supplementation in ewe lambs: Long-term effects on feed efficiency, milk yield and fatty acid profile, metabolism, gut microbiome, and epigenetic regulation
Animal Feed Science and Technology, Vol. 321
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Feeding broccoli and cauliflower to dairy sheep: influence on feed intake, metabolic health status and milk production and composition
Animal, Vol. 19, Núm. 6
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The Early Methionine Supplementation of Ewe Lambs (F0) Modifies Meat Quality Traits of the Progeny (F1, Male Fattening Lambs)
Animals, Vol. 15, Núm. 9
2024
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Brócoli y coliflor como ingredientes en raciones de ovino lechero
Tierras. Ovino, Núm. 45, pp. 50-57
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Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters
Foods, Vol. 13, Núm. 6
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Contribution to Characterizing the Meat Quality of Protected Designation of Origin Serrana and Preta de Montesinho Kids Using the Near-Infrared Reflectance Methodology
Foods, Vol. 13, Núm. 10
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Quality changes due to refrigerated storage in a traditional dry-cured pork belly salted with glasswort or KCl as partial substitutes for NaCl
Journal of the Science of Food and Agriculture, Vol. 104, Núm. 14, pp. 8748-8755
2023
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Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?
Foods, Vol. 12, Núm. 23
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Composition and physicochemical characteristics of 'Chorizo' from the Hidalgense Huasteca Region in Mexico
52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 423-424
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Conventional Feed-Grade or Slow-Release Coated Urea as Sources of Dietary Nitrogen for Fattening Lambs
Animals, Vol. 13, Núm. 22
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Dietary administration of L-carnitine during the fattening period of early feed restricted lambs modifies lipid metabolism and meat quality
Meat Science, Vol. 198
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Effects of the use of raw or cooked chickpeas and the sausage cooking time on the quality of a lamb-meat, olive-oil emulsion-type sausage
Meat Science, Vol. 202
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Lipid Characteristics of the Muscle and Perirenal Fat in Young Tudanca Bulls Fed on Different Levels of Grass Silage
Animals, Vol. 13, Núm. 2
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Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants
Processes, Vol. 11, Núm. 7
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Relationships between growth-related traits with carcass and meat quality traits in Spanish Assaf suckling lambs
Livestock Science, Vol. 269
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Transcriptome analysis of perirenal fat from Spanish Assaf suckling lamb carcasses showing different levels of kidney knob and channel fat
Frontiers in Veterinary Science, Vol. 10
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Volatile aroma compounds of cooked suckling lamb meat
52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 589-590
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XI Premio Andrés Pintaluba, S.A. “Carlos Luis de Cuenca y Esteban” Ingredientes alternativos para la alimentación de ovejas de leche: Brócoli y coliflor
Anales de la Real Academia de Ciencias Veterinarias, Vol. 31, Núm. 31, pp. 44-58
2022
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Chorizo and Chouriço de Carne: Varieties, Composition, Manufacturing Process and Shelf Life
Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 127-153
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Effect of using a flax seed enriched concentrate on the fatty acid composition of omental fat in Pramenka lambs reared indoors
Polish Journal of Veterinary Sciences, Vol. 25, Núm. 1, pp. 129-135