Publikationen (29) Publikationen von Ainhoa Sarmiento García

2024

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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. 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

  4. Nuevas formas de inclusión de ácido oleico en la dieta de cerdo ibérico: Efecto sobre la calidad y la vida útil de la carne

    Eurocarne: La revista internacional del sector cárnico, Núm. 304, pp. 81-94

  5. Performance, Egg Quality, and Yolk Antioxidant Capacity of the Laying Quail in Response to Dietary Choline Levels

    Animals, Vol. 12, Núm. 23

  6. Use of Maca Powder (Lepidium meyenii) as Feed Additive in Diets of Laying Quails at Different Ages: Its Effect on Performance, Eggshell Quality, Serum, Ileum, and Bone Properties

    Veterinary Sciences, Vol. 9, Núm. 8

  7. ¿Es eficaz el sistema PRV para la oveja castellana?

    Albéitar: publicación veterinaria independiente, Núm. 255, pp. 30-34

2021

  1. Effect of weather conditions on the fatty acid composition of medium-growth chicken reared in organic production system

    Revista Brasileira de Ciencia Avicola, Vol. 23, Núm. 3

  2. Evaluation of the production performance and the meat quality of chickens reared in organic system. As affected by the inclusion of calliphora sp. in the diet

    Animals, Vol. 11, Núm. 2, pp. 1-20