Consumer Perception of the Quality of Lamb and Lamb Confit

por Ripoll, Guillermo, Joy, Margalida, Panea, Begoña
Publicado 2018

Mitigation and animal response to water stress in small ruminants

por Pérez, Sara, Calvo, Jorge Hugo, Calvete, Carlos, Joy, Margalida, Lobón, Sandra
Publicado 2023

Methane Production of Fresh Sainfoin, with or without PEG, and Fresh Alfalfa at Different Stages of Maturity is Similar but the Fermentation End Products Vary

por Rufino-Moya, Pablo José, Blanco, Mireia, Bertolín, Juan Ramón, Joy, Margalida
Publicado 2019

Erratum: Rufino-Moya, P.J., et al. Methane Production of Fresh Sainfoin, with or without PEG, and Fresh Alfalfa at Different Stages of Maturity is Similar, but the Fermentation End...

por Rufino-Moya, Pablo José, Blanco, Mireia, Bertolín, Juan Ramón, Joy, Margalida
Publicado 2019

Field Pea Can Be Included in Fattening Concentrate without Deleterious Effects on the Digestibility and Performance of Lambs

por Lobón, Sandra, Joy, Margalida, Casasús, Isabel, Rufino-Moya, Pablo Jose, Blanco, Mireia
Publicado 2020

Sainfoin in the Dams’ Diet as a Source of Proanthocyanidins: Effect on the Growth, Carcass and Meat Quality of Their Suckling Lambs

por Baila, Clàudia, Lobón, Sandra, Blanco, Mireia, Casasús, Isabel, Ripoll, Guillermo, Joy, Margalida
Publicado 2022

Effect of the feeding system on the fatty acid composition, expression of the Δ(9)-desaturase, Peroxisome Proliferator-Activated Receptor Alpha, Gamma, and Sterol Regulatory Elemen...

por Dervishi, Elda, Serrano, Carmen, Joy, Margalida, Serrano, Malena, Rodellar, Clementina, Calvo, Jorge H
Publicado 2010

Carotenoids and Liposoluble Vitamins in the Plasma and Tissues of Light Lambs Given Different Maternal Feedings and Fattening Concentrates

por Rufino-Moya, Pablo José, Joy, Margalida, Lobón, Sandra, Bertolín, Juan Ramón, Blanco, Mireia
Publicado 2020

Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues

por Tibaoui, Souha, Smeti, Samir, Essid, Ines, Bertolín, Juan Ramón, Joy, Margalida, Atti, Naziha
Publicado 2020

The Inclusion of Pea in Concentrates Had Minor Effects on the Meat Quality of Light Lambs

por Blanco, Mireia, Ripoll, Guillermo, Lobón, Sandra, Bertolín, Juan Ramón, Casasús, Isabel, Joy, Margalida
Publicado 2021

Fatty acid profile, secondary compounds and antioxidant activities in the fresh forage, hay and silage of sainfoin ( Onobrychis viciifolia ) and sulla ( Hedysarum coronarium )

por Rufino‐Moya, Pablo José, Bertolín, Juan Ramón, Blanco, Mireia, Lobón, Sandra, Joy, Margalida
Publicado 2022

Forage preservation (grazing vs. hay) fed to ewes affects the fatty acid profile of milk and CPT1B gene expression in the sheep mammary gland

por Dervishi, Elda, Joy, Margalida, Sanz, Albina, Alvarez-Rodriguez, Javier, Molino, Francisco, Calvo, Jorge H
Publicado 2012

Insights into the role of major bioactive dietary nutrients in lamb meat quality: a review

por Álvarez-Rodríguez, Javier, Urrutia, Olaia, Lobón, Sandra, Ripoll, Guillermo, Bertolín, Juan Ramón, Joy, Margalida
Publicado 2022

Inclusion of Sainfoin in the Concentrate of Finishing Lambs: Fatty Acid Profiles of Rumen, Plasma, and Muscle

por Baila, Clàudia, Joy, Margalida, Bertolín, Juan Ramón, Alves, Susana, Bessa, Rui, Blanco, Mireia, Lobón, Sandra
Publicado 2023

The Inclusion of Concentrate with Quebracho Is Advisable in Two Forage-Based Diets of Ewes According to the In Vitro Fermentation Parameters

por Rufino-Moya, Pablo Jose, Blanco, Mireia, Lobón, Sandra, Bertolín, Juan Ramon, Armengol, Ramón, Joy, Margalida
Publicado 2019

Fatty acid profile of muscles and adipose tissues of fat-tail Barbarine lambs as affected by rosemary residue intake

por Yagoubi, Yathreb, Smeti, Samir, Mekki, Ilyes, Bertolín, Juan Ramón, Ripoll, Guillermo, Joy, Margalida, Mahouachi, Mokhtar, Atti, Naziha
Publicado 2020

Effects of Using Rosemary Residues as a Cereal Substitute in Concentrate on Vitamin E, Antioxidant Activity, Color, Lipid Oxidation, and Fatty Acid Profile of Barbarine Lamb Meat

por Smeti, Samir, Yagoubi, Yathreb, Srihi, Houssemeddine, Lobón, Sandra, Bertolín, Juan Ramón, Mahouachi, Mokhtar, Joy, Margalida, Atti, Naziha
Publicado 2021

Effects of Drying Methods on Chemical Composition, Lipid Oxidation, and Fatty Acid Profile of a Traditional Dried Meat Kaddid

por Zioud, Amira, Hajji, Wafa, Lobón, Sandra, Joy, Margalida, Bertolin, Juan R., Smeti, Samir, Chabbouh, Meriem, Bellagha, Sihem, Essid, Ines
Publicado 2023

Genome-wide expression profiling in muscle and subcutaneous fat of lambs in response to the intake of concentrate supplemented with vitamin E

por González-Calvo, Laura, Dervishi, Elda, Joy, Margalida, Sarto, Pilar, Martin-Hernandez, Roberto, Serrano, Magdalena, Ordovás, Jose M., Calvo, Jorge H.
Publicado 2017

Effect of Dietary Crude Protein on Productive Efficiency, Nutrient Digestibility, Blood Metabolites and Gastrointestinal Immune Markers in Light Lambs

por Pelegrin-Valls, Jonathan, Serrano-Pérez, Beatriz, Villalba, Daniel, Martín-Alonso, María José, Bertolín, Juan Ramón, Joy, Margalida, Álvarez-Rodríguez, Javier
Publicado 2020