Publications (36) Ainhoa Sarmiento García publications

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2025

  1. Can deep freezing maintain the quality of two different Iberian pork products over a long storage period?

    Italian Journal of Animal Science, Vol. 24, Núm. 1, pp. 281-291

  2. Evaluation of the effect of red cabbage waste on performance, egg quality, and yolk oxidative stability of laying Japanese quails (Coturnix coturnix Japonica)

    Tropical Animal Health and Production, Vol. 57, Núm. 2

2024

  1. Calidad de la carne de bueyes y terneras criadas en la dehesa: efecto de la inclusión de lecitina de soja en dietas de acabado ricas en ácido oleico

    Eurocarne: La revista internacional del sector cárnico, Núm. 330, pp. 48-60

  2. Comparative Effects of Including Inorganic, Organic, and Hydroxy Zinc Sources on Growth Development, Egg Quality, Mineral Excretion, and Bone Health of Laying Quails

    Biological Trace Element Research, Vol. 202, Núm. 12, pp. 5680-5689

  3. Dietary supplementation of Agaricus bisporus by-products on development, egg production, egg quality, and antioxidant capacity of yolk in laying quails

    Animal Science Papers and Reports, Vol. 42, Núm. 1, pp. 51-64

  4. Dietary supplementation with mushroom powder (Agaricus bisporus) on performance, carcass traits, meat quality, and bone biomechanical properties of quail (Coturnix coturnix japonica)

    Tropical Animal Health and Production, Vol. 56, Núm. 2

  5. Efecto de la congelación previa de la carne de cerdo ibérico sobre su vida útil, tras la descongelación y envasado en condiciones comerciales

    Eurocarne: La revista internacional del sector cárnico, Núm. 324, pp. 59-74

  6. Effect of dietary fat on proximal composition, sensorial analysis and shelf life of a traditional Spanish cooked pork product “Lomo de Sajonia” from Iberian pork

    Animal Science Journal, Vol. 95, Núm. 1

  7. Effect of using hydroxychloride as a copper source on performance, eggshell quality, tibia properties, mineral excretion, and antioxidant capacity of yolk in layer quails

    Journal of Agricultural Science

  8. Statistical approaches for assessing meat quality and heifer rumen histology based on dietary forage

    Frontiers in Veterinary Science, Vol. 11

  9. The potential of lemon peel powder as an additive in layer quails (Coturnix coturnix Japonica): An experimental study

    Anais da Academia Brasileira de Ciencias, Vol. 96, Núm. 1, pp. e20230640

2023

  1. Does the addition of choline and/or betaine to diets reduce the methionine requirements of laying quails? Assessment of performance and egg antioxidant capacity

    Poultry Science, Vol. 102, Núm. 8

  2. Improving Fatty Acid Profile in Native Breed Pigs Using Dietary Strategies: A Review

    Animals, Vol. 13, Núm. 10

  3. Performance and meat quality characteristics of male quails (Coturnix coturnix japonica) fed diets supplemented with pomegranate seed oil

    Spanish journal of agricultural research, Vol. 21, Núm. 1

  4. Reuse of vegetable wastes in animal feed: the influence of red beet powder supplementation on performance, egg quality, and antioxidant capacity of layer quails

    Tropical Animal Health and Production, Vol. 55, Núm. 3

  5. The use of purple carrot powder in the diet of laying quails improved some egg quality characteristics, including antioxidant capacity

    Tropical Animal Health and Production, Vol. 55, Núm. 3

2022

  1. A novel source of calcium: effects of calcium pidolate concentration on egg quality in aged laying quails (Coturnix coturnix Japonica)

    Journal of Agricultural Science, Vol. 160, Núm. 6, pp. 551-556

  2. Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders

    Foods, Vol. 11, Núm. 19

  3. Effects of different inorganic selenium levels in laying quails (Coturnix coturnix Japonica) diets on performance, egg quality, and serum biochemical parameters

    Veterinaria México, Vol. 9, Núm. 1

  4. Evaluación de la competencia digital en el profesorado de educación secundaria en España ocasionada por la etapa de confinamiento producida por la Covid-19

    Innovación Docente e Investigación en Educación: Experiencias de cambio en la Metodología Docente (Dykinson), pp. 17-28