Pàgina inicial > Fons personals i institucionals > Maria Dolores Baucells > María Dolores Baucells, contribucions a jornades i congressos
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2016-11-30
15:41
1 p, 2.0 MB PUFA Losses after cooking of chicken meat / López Ferrer, Sigfrid (Universitat Autònoma de Barcelona. Unitat de Nutrició i Alimentació Animal) ; Baucells Sánchez, María Dolores (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Barroeta, Ana Cristina (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Grashorn, M. A. P. (Universität Hohenheim)
To study the changes of the fatty acid (FA) profile of Long-Chain omega-3 (LCn3) enriched meat after coo¬ king under consumer conditions.
2002  
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2016-11-30
15:35
1 p, 162.3 KB Performance of growing-finishing pigs fed barley diets supplemented with different levels of beta-glucanase / Mascarell Casulleras, José ; Baucells Sánchez, María Dolores (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Brufau de Barbera, Joaquim ; Barroeta, Ana Cristina (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Puchal i Mas, Francesc 1933-
Recent studies have been more concerned with enzymatic supplementation of diets for young pigs which digestive system is not yet well-developed, than for the fully-developed pig, where these growth promoters seem to have less effect on productive efficency of the animal. [...]
2002  
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2016-11-30
14:59
1 p, 154.1 KB The effect of protease and in ß-glucanase supplementation on digestibility of protein, fat and fiber barley-soybean meal based diets by weanling pigs / Mascarell Casulleras, José ; Zimmerman, D. ; Baucells Sánchez, María Dolores (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Puchal i Mas, Francesc 1933-
Recent attention has been given to enzymes as gut-active growth promoters able to lead to a partial degradation of endosperm cell walls in feeds, increasing the proportion of the diet digested by the animal. [...]
2003  
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2016-11-30
13:14
1 p, 2.4 MB Oxidation in fresh and spray-dried omega 3 and omega 6 fatty acid enriched eggs. Vitamin E and canthaxantin / Galobart i Cots, Jaume ; Barroeta, Ana Cristina (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Baucells Sánchez, María Dolores (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Guardiola Ibarz, Francesc
Consumption of products enriched in co3 fatty acids such broiler meat or eggs are associated to health benefits. However, the increase in unsaturation of the lipids present in the food may cause a reduction in its oxidative stability, decreasing its nutritive and organoleptic value and producing toxic lipid oxidation products. [...]
2003  
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2016-11-29
12:41
1 p, 112.3 KB Oxidative status of dietary fat influences lipid stability of erythrocytes in chickens / Schiavone, A. ; Barroeta, Ana Cristina (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Baucells Sánchez, María Dolores (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
2008  
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2016-11-29
12:11
1 p, 194.0 KB Importance of nutrition in captive breeding programs of endangered bird species : some practical examples / Marqués Díez, Helena ; Juan Sallés, Carles ; Parás, A. ; Baucells Sánchez, María Dolores (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
The success of a captive breeding program for any endangered species depends on many factors among which is nutrition. The science of zoo nutrition has greatly advanced in the last 20 years, and continues to do so, providing a growing solid base to formulate diets for captive wild animals. [...]
2001  
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2016-11-29
11:51
1 p, 2.6 MB Poultry by-product meals commercialised in Spain may vary considerably in their protein value and fat quality / Solanas, E. ; Castrillo, Carlos ; Hervera Abad, Marta ; Pérez, E. ; Baucells Sánchez, María Dolores (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Among the meat by-products, those coming from poultry arc usually considered as excellent sources of protein. However, different grades of rendered poultry products arc available and its composition and nutritional value can be quite variable depending on carcass, head, feet, viscera and even feather proportions in raw material, and on rendering process. [...]
2006  
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2016-11-25
13:20
1 p, 3.6 MB Effect of maternal feed intake during mid-gestation on pig performance, meat quality and muscle fiber development / Cerisuelo, Alba ; Baucells Sánchez, María Dolores (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Coma Subirà, Jaume ; Carrión, D. ; Gasa, Josep (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Sala Pallarés, Roser (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Increasing feed allowance during gestation has been related with changes in muscle fiber development and pig performance post-natally, affecting meat quality traits at slaughter.
2005  
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2016-11-25
12:50
1 p, 3.9 MB Effects of oxidated fat and vitamin E inclusion on resistance to haemolysis, intestinal microbiota, faecal coccidia counts and epithelium structure of broiler chicken / Choque López, José Alfredo ; García Manzanilla, Edgar ; Gómez de Segura Ugalde, Arantza ; Baucells Sánchez, María Dolores (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Barroeta, Ana Cristina (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Unsaturation level decrease oxidative stability of dietary lipids, generating oxidation products which may be harmful for animals and its intestinal microbial population. The aim of the present trial was to study the resistance to haemolysis, ileal microbiota, faecal coccidian concentration and epithelial structure in relation to different oxidation level and stabilization of the added fat.
2001  
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2016-11-23
15:00
1 p, 157.4 KB Oxidative status of dietary fat influences lipid stability of erythrocytes in chickens / Schiavone, A. ; Barroeta, Ana Cristina (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Baucells Sánchez, María Dolores (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
2003  
Registre complet - Creative Commons
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