Grape pomace in ewes diet: Effects on meat quality and the fatty acid profile of their suckling lambs
2018 · Food Research International · 37 citations
https://doi.org/10.1016/j.foodres.2018.06.052
M
Miguel Ángel de la Fuente
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Miguel Ángel de la Fuente is an academic researcher from Universidad de Valladolid. The author has contributed to research in topics: Fatty Acid Research and Health & Meat and Animal Product Quality & Ruminant Nutrition and Digestive Physiology. The author has an h-index of 38, co-authored 145 publications.
ORCID: 0000-0002-4229-4153Papers by this author
worksEffects of olive and fish oil Ca soaps in ewe diets on milk fat and muscle and subcutaneous tissue fatty-acid profiles of suckling lambs
2014 · animal · 36 citations
https://doi.org/10.1017/s1751731114000238
Effects of dietary concentrate composition and linseed oil supplementation on the milk fatty acid profile of goats
2018 · animal · 24 citations
https://doi.org/10.1017/s1751731118000381
CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat
2018 · Food Research International · 23 citations
https://doi.org/10.1016/j.foodres.2018.09.016
Impact of the biomass pretreatment and simulated gastrointestinal digestion on the digestibility and antioxidant activity of microalgae Chlorella vulgaris and Tetraselmis chuii
2024 · Food Chemistry · 22 citations
https://doi.org/10.1016/j.foodchem.2024.139686
Role of Simulated Nannochloropsis gaditana Digests in Shaping Gut Microbiota and Short-Chain Fatty Acid Levels
2024 · Nutrients · 2 citations
https://doi.org/10.3390/nu17010099
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