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M. Lanza

University of Catania

52

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

2019 Animal
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Horsemeat: Increasing Quality and Nutritional Value

2019
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Effect of Feeding Pomegranate Byproduct on Fatty Acid Composition of Ruminal Digesta, Liver, and Muscle in Lambs

2019 Journal of Agricultural and Food Chemistry
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Carob pulp inclusion in lamb diets: effect on intake, performance, feeding behaviour and blood metabolites

2016 Animal Production Science
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Fatty acid metabolism in lambs fed citrus pulp

2015 Journal of Animal Science
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Effect of the αs1-casein genotype and its interaction with diet degradability on milk production, milk quality, metabolic and endocrinal response of Girgentana goats

2015 Small Ruminant Research
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Dietary citrus pulp reduces lipid oxidation in lamb meat.

2014 Meat Science
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Carcass characteristics, meat quality and nutritional value of horsemeat: A review

2014 Meat Science
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Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids

2013 Meat Science
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The effect of the change from a herbage- to a concentrate-based diet on the oxidative stability of raw and cooked lamb meat

2013 Meat Science
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