44 documents found, page 1 of 5

From Waste to Sustainable Animal Feed: Incorporation of Olive Oil By-Products i...

The olive oil agro-industry generates large quantities of by-products, such as olive cake (OC), whose sustainable valorisation in animal feed can contribute to the principles of circular economy, waste reduction, and resource efficiency. This study evaluated the effects of incorporating OC into the diets of growing Bísaro pigs, focusing on productive parameters and the apparent total tract digestibility (ATTD)....

Exploring the Potential of Olive By-Products in Bísaro Pig Feed: Effects on the...

The olive oil industry generates large quantities of olive cake (OC), making its use in animal feed an environmentally sustainable alternative. Considering that the ham of Bísaro pigs is traditionally used for the production of cured ham, the analysis of raw meat is essential to understand how diet influences its quality before the maturation process. This study examined the effect of different types of OC in t...

Effects of Olive Cake on the Performance, Digestibility, Blood Parameters, and ...

Olive oil production generates by-products, such as olive cake (OC), which can be used in animal feed, reducing the environmental impact. This study assessed the effects of OC in pig diets on intestinal morphometry and blood parameters. Twenty-four Bísaro pigs were randomly assigned to three treatments: OC0 (control), OC15 (15% dehydrated OC), and OC25 (25% dehydrated OC) for 93 days. The apparent total tract d...

From Waste to Resource: Compositional Analysis of Olive Cake’s Fatty Acids, Nut...

The olive oil industry, recognised for its beneficial products for health and food culture, generates a significant amount of by-products that, if not appropriately managed, can pose considerable environmental challenges. This study examined six olive cakes (OC) from the Trás-os-Montes and Alto Douro regions, collected on different dates and mills: two obtained by pressing (COC), two by centrifugation (TPOC), i...

Using Image Analysis Technique for Predicting Light Lamb Carcass Composition

Over the years, numerous techniques have been explored to assess the composition and quality of sheep carcasses. This study focuses on the utilization of video image analysis (VIA) to evaluate the composition of light lamb carcasses (4.52 ± 1.34 kg, mean cold carcass weight ± SD). Photographic images capturing the lateral and dorsal sides of fifty-five light lamb carcasses were subjected to analysis. A comprehe...

Correction: Silva et al. Precision technologies to address dairy cattle welfare...

Os autores (Silva, SR, et al.) omitiram involuntariamente a citação do artigo de O'Leary et al. “O'Leary, NW; Byrne, DT; O'Connor, A.; Shalloo, L. Revisão convidada: Detecção de claudicação de gado com acelerômetros. J. Dairy Sci. 2020, 103, 3895–3911. doi: 10.3168/jds.2019-17123” e involuntariamente incluiu duas passagens (9 sentenças) sem aspas de O'Leary et al. 2020 no original. Portanto, essas duas passagen...

Assessment of muscle Longissimus thoracis et lumborum intramuscular fat by ultr...

Made available in DSpace on 2022-04-29T07:14:33Z (GMT). No. of bitstreams: 0 Previous issue date: 2010-01-01; The intramuscular fat (IMF), recognized by the consumer as marbling, has a favorable effect on meat quality and therefore is an important trait to be assessed. The objective of this work is to predict Longissimus thoracis et lumborum muscle (LM) chemical IMF from marbling traits obtained by analysis of ...

Evaluation of an image analysis approach to predicting primal cuts and lean in ...

ABSTRACT - Carcass dissection is a more accurate method for determining the composition of a carcass; however, it is expensive and time-consuming. Techniques like VIA are of great interest once they are objective and able to determine carcass contents accurately. This study aims to evaluate the accuracy of a flexible VIA system to determine the weight and yield of the commercial value of carcass cuts of light l...

Introducing Mediterranean Lupins in Lambs’ Diets: Effects on Growth and Digesti...

ASSESSMENT OF MUSCLE LONGISSIMUS THORACIS ET LUMBORUM INTRAMUSCULAR FAT BY ULTR...

Made available in DSpace on 2020-12-10T19:16:32Z (GMT). No. of bitstreams: 0 Previous issue date: 2010-01-01; The intramuscular fat (IMF), recognized by the consumer as marbling, has a favorable effect on meat quality and therefore is an important trait to be assessed. The objective of this work is to predict Longissimus thoracis et lumborum muscle (LM) chemical IMF from marbling traits obtained by analysis of ...