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Items: 1 to 50 of 70

1.

Meat quality from pigs fed tomato processing waste.

Biondi L, Luciano G, Cutello D, Natalello A, Mattioli S, Priolo A, Lanza M, Morbidini L, Gallo A, Valenti B.

Meat Sci. 2019 Sep 4;159:107940. doi: 10.1016/j.meatsci.2019.107940. [Epub ahead of print]

PMID:
31522104
2.

Hazelnut as Ingredient in Dairy Sheep Diet: Effect on Sensory and Volatile Profile of Cheese.

Caccamo M, Valenti B, Luciano G, Priolo A, Rapisarda T, Belvedere G, Marino VM, Esposto S, Taticchi A, Servili M, Pauselli M.

Front Nutr. 2019 Aug 8;6:125. doi: 10.3389/fnut.2019.00125. eCollection 2019.

3.

Dietary Pomegranate Pulp: Effect on Ewe Milk Quality during Late Lactation.

Valenti B, Luciano G, Morbidini L, Rossetti U, Codini M, Avondo M, Priolo A, Bella M, Natalello A, Pauselli M.

Animals (Basel). 2019 May 27;9(5). pii: E283. doi: 10.3390/ani9050283.

4.

Effect of Feeding Pomegranate Byproduct on Fatty Acid Composition of Ruminal Digesta, Liver, and Muscle in Lambs.

Natalello A, Luciano G, Morbidini L, Valenti B, Pauselli M, Frutos P, Biondi L, Rufino-Moya PJ, Lanza M, Priolo A.

J Agric Food Chem. 2019 Apr 24;67(16):4472-4482. doi: 10.1021/acs.jafc.9b00307. Epub 2019 Apr 12.

PMID:
30929432
5.

Influence of dietary cardoon meal on growth performance and selected meat quality parameters of lambs, and the antioxidant potential of cardoon extract in ovine muscle homogenates.

Salami SA, Valenti B, O'Grady MN, Kerry JP, Mattioli S, Licitra G, Luciano G, Priolo A.

Meat Sci. 2019 Jul;153:126-134. doi: 10.1016/j.meatsci.2019.03.017. Epub 2019 Mar 25.

PMID:
30927684
6.

Effect of different dietary tannin extracts on lamb growth performances and meat oxidative stability: comparison between mimosa, chestnut and tara.

Valenti B, Natalello A, Vasta V, Campidonico L, Roscini V, Mattioli S, Pauselli M, Priolo A, Lanza M, Luciano G.

Animal. 2019 Feb;13(2):435-443. doi: 10.1017/S1751731118001556. Epub 2018 Jul 9.

PMID:
29983123
7.

Dried tomato pomace supplementation to reduce lamb concentrate intake: Effects on growth performance and meat quality.

Valenti B, Luciano G, Pauselli M, Mattioli S, Biondi L, Priolo A, Natalello A, Morbidini L, Lanza M.

Meat Sci. 2018 Nov;145:63-70. doi: 10.1016/j.meatsci.2018.06.009. Epub 2018 Jun 9.

PMID:
29906738
8.

Characterisation of the ruminal fermentation and microbiome in lambs supplemented with hydrolysable and condensed tannins.

Salami SA, Valenti B, Bella M, O'Grady MN, Luciano G, Kerry JP, Jones E, Priolo A, Newbold CJ.

FEMS Microbiol Ecol. 2018 May 1;94(5). doi: 10.1093/femsec/fiy061.

PMID:
29648587
9.

Supplementation of Nigella sativa seeds to Barbarine lambs raised on low- or high-concentrate diets: Effects on meat fatty acid composition and oxidative stability.

Cherif M, Valenti B, Abidi S, Luciano G, Mattioli S, Pauselli M, Bouzarraa I, Priolo A, Ben Salem H.

Meat Sci. 2018 May;139:134-141. doi: 10.1016/j.meatsci.2018.01.022. Epub 2018 Feb 3.

PMID:
29413673
10.

Vitamin E is the major contributor to the antioxidant capacity in lambs fed whole dried citrus pulp.

Luciano G, Roscini V, Mattioli S, Ruggeri S, Gravador RS, Natalello A, Lanza M, De Angelis A, Priolo A.

Animal. 2017 Mar;11(3):411-417. doi: 10.1017/S1751731116001683. Epub 2016 Aug 11.

PMID:
27510764
11.

Fatty acid composition of ruminal digesta and longissimus muscle from lambs fed silage mixtures including red clover, sainfoin, and timothy.

Campidonico L, Toral PG, Priolo A, Luciano G, Valenti B, Hervás G, Frutos P, Copani G, Ginane C, Niderkorn V.

J Anim Sci. 2016 Apr;94(4):1550-60. doi: 10.2527/jas.2015-9922.

PMID:
27136014
12.

Fatty acid metabolism in lambs fed citrus pulp.

Lanza M, Scerra M, Bognanno M, Buccioni A, Cilione C, Biondi L, Priolo A, Luciano G.

J Anim Sci. 2015 Jun;93(6):3179-88. doi: 10.2527/jas.2014-8708.

PMID:
26115304
13.

Fatty acids and oxidative stability of meat from lambs fed carob-containing diets.

Gravador RS, Luciano G, Jongberg S, Bognanno M, Scerra M, Andersen ML, Lund MN, Priolo A.

Food Chem. 2015 Sep 1;182:27-34. doi: 10.1016/j.foodchem.2015.02.094. Epub 2015 Feb 27.

PMID:
25842304
14.

Effect of including carob pulp in the diet of fattening pigs on the fatty acid composition and oxidative stability of pork.

Inserra L, Luciano G, Bella M, Scerra M, Cilione C, Basile P, Lanza M, Priolo A.

Meat Sci. 2015 Feb;100:256-61.

PMID:
25460134
15.

Volatiles in raw and cooked meat from lambs fed olive cake and linseed.

Gravador RS, Serra A, Luciano G, Pennisi P, Vasta V, Mele M, Pauselli M, Priolo A.

Animal. 2015 Apr;9(4):715-22. doi: 10.1017/S1751731114002730. Epub 2014 Nov 12.

PMID:
25387868
16.

The antioxidant status and oxidative stability of muscle from lambs receiving oral administration of Artemisia herba alba and Rosmarinus officinalis essential oils.

Aouadi D, Luciano G, Vasta V, Nasri S, Brogna DM, Abidi S, Priolo A, Salem HB.

Meat Sci. 2014 Jun;97(2):237-43. doi: 10.1016/j.meatsci.2014.02.005. Epub 2014 Feb 11.

PMID:
24583334
17.

Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions.

Gravador RS, Jongberg S, Andersen ML, Luciano G, Priolo A, Lund MN.

Meat Sci. 2014 Jun;97(2):231-6. doi: 10.1016/j.meatsci.2014.01.016. Epub 2014 Feb 12.

PMID:
24583333
18.

Dietary citrus pulp reduces lipid oxidation in lamb meat.

Inserra L, Priolo A, Biondi L, Lanza M, Bognanno M, Gravador R, Luciano G.

Meat Sci. 2014 Apr;96(4):1489-93. doi: 10.1016/j.meatsci.2013.12.014. Epub 2013 Dec 28.

PMID:
24440744
19.

The quality of meat from sheep treated with tannin- and saponin-based remedies as a natural strategy for parasite control.

Brogna DM, Tansawat R, Cornforth D, Ward R, Bella M, Luciano G, Priolo A, Villalba J.

Meat Sci. 2014 Feb;96(2 Pt A):744-9. doi: 10.1016/j.meatsci.2013.10.019. Epub 2013 Oct 22.

PMID:
24211542
20.

Antioxidant effects of ryegrass phenolics in lamb liver and plasma.

López-Andrés P, Luciano G, Vasta V, Gibson TM, Scerra M, Biondi L, Priolo A, Mueller-Harvey I.

Animal. 2014 Jan;8(1):51-7. doi: 10.1017/S1751731113001821. Epub 2013 Oct 30.

PMID:
24168780
21.

Effect of the dietary supplementation of essential oils from rosemary and artemisia on muscle fatty acids and volatile compound profiles in Barbarine lambs.

Vasta V, Aouadi D, Brogna DM, Scerra M, Luciano G, Priolo A, Ben Salem H.

Meat Sci. 2013 Oct;95(2):235-41. doi: 10.1016/j.meatsci.2012.12.021. Epub 2013 Apr 28.

PMID:
23747617
22.

The effect of the change from a herbage- to a concentrate-based diet on the oxidative stability of raw and cooked lamb meat.

Luciano G, Biondi L, Scerra M, Serra A, Mele M, Lanza M, Priolo A.

Meat Sci. 2013 Oct;95(2):212-8. doi: 10.1016/j.meatsci.2013.05.015. Epub 2013 May 16.

PMID:
23747613
23.

Stable isotope ratios of blood components and muscle to trace dietary changes in lambs.

Biondi L, D'Urso MG, Vasta V, Luciano G, Scerra M, Priolo A, Ziller L, Bontempo L, Caparra P, Camin F.

Animal. 2013 Sep;7(9):1559-66. doi: 10.1017/S1751731113000645. Epub 2013 Apr 19.

PMID:
23597321
24.

Dietary quebracho tannins are not absorbed, but increase the antioxidant capacity of liver and plasma in sheep.

López-Andrés P, Luciano G, Vasta V, Gibson TM, Biondi L, Priolo A, Mueller-Harvey I.

Br J Nutr. 2013 Aug;110(4):632-9. doi: 10.1017/S0007114512005703. Epub 2013 Jan 14.

PMID:
23312208
25.

Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids.

Luciano G, Pauselli M, Servili M, Mourvaki E, Serra A, Monahan FJ, Lanza M, Priolo A, Zinnai A, Mele M.

Meat Sci. 2013 Mar;93(3):703-14. doi: 10.1016/j.meatsci.2012.11.033. Epub 2012 Nov 23.

PMID:
23273482
26.

Plant secondary compounds as complementary resources: are they always complementary?

Copani G, Hall JO, Miller J, Priolo A, Villalba JJ.

Oecologia. 2013 Aug;172(4):1041-9. doi: 10.1007/s00442-012-2551-1. Epub 2012 Dec 9.

PMID:
23223888
27.

Effect of Quillaja saponaria dietary administration on colour, oxidative stability and volatile profile of muscle longissimus dorsi of Barbarine lamb.

Nasri S, Luciano G, Vasta V, Aouadi D, Priolo A, Makkar HP, Ben Salem H.

Meat Sci. 2012 Dec;92(4):582-6. doi: 10.1016/j.meatsci.2012.06.003. Epub 2012 Jun 13.

PMID:
22771112
28.

The restriction of grazing duration does not compromise lamb meat colour and oxidative stability.

Luciano G, Biondi L, Pagano RI, Scerra M, Vasta V, López-Andrés P, Valenti B, Lanza M, Priolo A, Avondo M.

Meat Sci. 2012 Sep;92(1):30-5. doi: 10.1016/j.meatsci.2012.03.017. Epub 2012 Apr 9.

PMID:
22542075
29.

Effect of dietary saponins from Quillaja saponaria L. on fatty acid composition and cholesterol content in muscle Longissimus dorsi of lambs.

Brogna DM, Nasri S, Salem HB, Mele M, Serra A, Bella M, Priolo A, Makkar HP, Vasta V.

Animal. 2011 May;5(7):1124-30. doi: 10.1017/S1751731111000048.

PMID:
22440108
30.

The volatile compounds in lamb fat are affected by the time of grazing.

Vasta V, Ventura V, Luciano G, Andronico V, Pagano RI, Scerra M, Biondi L, Avondo M, Priolo A.

Meat Sci. 2012 Feb;90(2):451-6. doi: 10.1016/j.meatsci.2011.09.006. Epub 2011 Sep 17.

PMID:
21983426
31.

Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations.

Luciano G, Moloney AP, Priolo A, Röhrle FT, Vasta V, Biondi L, López-Andrés P, Grasso S, Monahan FJ.

J Anim Sci. 2011 Nov;89(11):3759-68. doi: 10.2527/jas.2010-3795. Epub 2011 Jun 24.

PMID:
21705637
32.

Effect of morning vs. afternoon grazing on intramuscular fatty acid composition in lamb.

Vasta V, Pagano RI, Luciano G, Scerra M, Caparra P, Foti F, Cilione C, Biondi L, Priolo A, Avondo M.

Meat Sci. 2012 Jan;90(1):93-8. doi: 10.1016/j.meatsci.2011.06.009. Epub 2011 Jun 12.

PMID:
21700399
33.

Effect of a hay-based diet or different upland grazing systems on milk volatile compounds.

Coppa M, Martin B, Pradel P, Leotta B, Priolo A, Vasta V.

J Agric Food Chem. 2011 May 11;59(9):4947-54. doi: 10.1021/jf2005782. Epub 2011 Apr 4.

PMID:
21434695
34.

Carotenoid, colour and reflectance measurements in bovine adipose tissue to discriminate between beef from different feeding systems.

Röhrle FT, Moloney AP, Osorio MT, Luciano G, Priolo A, Caplan P, Monahan FJ.

Meat Sci. 2011 Jul;88(3):347-53. doi: 10.1016/j.meatsci.2011.01.005. Epub 2011 Jan 21.

PMID:
21316868
35.

The volatile profile of longissimus dorsi muscle of heifers fed pasture, pasture silage or cereal concentrate: implication for dietary discrimination.

Vasta V, Luciano G, Dimauro C, Röhrle F, Priolo A, Monahan FJ, Moloney AP.

Meat Sci. 2011 Mar;87(3):282-9. doi: 10.1016/j.meatsci.2010.11.003. Epub 2010 Nov 11.

PMID:
21126829
36.

Thyroid function in women found to have early pregnancy loss.

De Vivo A, Mancuso A, Giacobbe A, Moleti M, Maggio Savasta L, De Dominici R, Priolo AM, Vermiglio F.

Thyroid. 2010 Jun;20(6):633-7. doi: 10.1089/thy.2009.0323.

PMID:
20470201
37.

Wound length and corticosteroid administration as risk factors for surgical-site complications following cesarean section.

De Vivo A, Mancuso A, Giacobbe A, Priolo AM, De Dominici R, Maggio Savasta L.

Acta Obstet Gynecol Scand. 2010 Mar;89(3):355-9. doi: 10.3109/00016340903568175.

PMID:
20199351
38.

Bacterial and protozoal communities and fatty acid profile in the rumen of sheep fed a diet containing added tannins.

Vasta V, Yáñez-Ruiz DR, Mele M, Serra A, Luciano G, Lanza M, Biondi L, Priolo A.

Appl Environ Microbiol. 2010 Apr;76(8):2549-55. doi: 10.1128/AEM.02583-09. Epub 2010 Feb 19.

39.

Metabolic fate of fatty acids involved in ruminal biohydrogenation in sheep fed concentrate or herbage with or without tannins.

Vasta V, Mele M, Serra A, Scerra M, Luciano G, Lanza M, Priolo A.

J Anim Sci. 2009 Aug;87(8):2674-84. doi: 10.2527/jas.2008-1761. Epub 2009 Apr 24.

PMID:
19395521
40.

Meat odour and flavour and indoles concentration in ruminal fluid and adipose tissue of lambs fed green herbage or concentrates with or without tannins.

Priolo A, Vasta V, Fasone V, Lanza CM, Scerra M, Biondi L, Bella M, Whittington FM.

Animal. 2009 Mar;3(3):454-60. doi: 10.1017/S1751731108003662.

PMID:
22444316
41.

Δ(9) desaturase protein expression and fatty acid composition of longissimus dorsi muscle in lambs fed green herbage or concentrate with or without added tannins.

Vasta V, Priolo A, Scerra M, Hallett KG, Wood JD, Doran O.

Meat Sci. 2009 Jul;82(3):357-64. doi: 10.1016/j.meatsci.2009.02.007. Epub 2009 Feb 20.

PMID:
20416712
42.

Lipid and colour stability of meat from lambs fed fresh herbage or concentrate.

Luciano G, Monahan FJ, Vasta V, Pennisi P, Bella M, Priolo A.

Meat Sci. 2009 Jun;82(2):193-9. doi: 10.1016/j.meatsci.2009.01.010. Epub 2009 Jan 14.

PMID:
20416762
43.

Dietary tannins improve lamb meat colour stability.

Luciano G, Monahan FJ, Vasta V, Biondi L, Lanza M, Priolo A.

Meat Sci. 2009 Jan;81(1):120-5. doi: 10.1016/j.meatsci.2008.07.006. Epub 2008 Jul 17.

PMID:
22063971
44.

Ruminal biohydrogenation as affected by tannins in vitro.

Vasta V, Makkar HP, Mele M, Priolo A.

Br J Nutr. 2009 Jul;102(1):82-92. doi: 10.1017/S0007114508137898. Epub 2008 Dec 9.

PMID:
19063768
45.

Stable isotopes to discriminate lambs fed herbage or concentrate both obtained from C(3) plants.

Moreno-Rojas JM, Vasta V, Lanza A, Luciano G, Ladroue V, Guillou C, Priolo A.

Rapid Commun Mass Spectrom. 2008 Dec;22(23):3701-5. doi: 10.1002/rcm.3773.

PMID:
18973200
46.

Caesarean section on request: are there loco-regional factors influencing maternal choice? An Italian experience.

Mancuso A, De Vivo A, Fanara G, Albiero A, Priolo AM, Giacobbe A, Franchi M.

J Obstet Gynaecol. 2008 May;28(4):382-5. doi: 10.1080/01443610802091545.

PMID:
18604668
47.

Intramuscular fatty acid composition of lambs given a tanniniferous diet with or without polyethylene glycol supplementation.

Vasta V, Pennisi P, Lanza M, Barbagallo D, Bella M, Priolo A.

Meat Sci. 2007 Aug;76(4):739-45. doi: 10.1016/j.meatsci.2007.02.015. Epub 2007 Feb 25.

PMID:
22061252
48.

Indoor fattening of lambs raised on pasture: 2. Influence of stall finishing duration on triglyceride and phospholipid fatty acids in the longissimus thoracis muscle.

Aurousseau B, Bauchart D, Galot AL, Prache S, Micol D, Priolo A.

Meat Sci. 2007 Jul;76(3):417-27. doi: 10.1016/j.meatsci.2006.12.001. Epub 2007 Mar 26.

PMID:
22060983
49.

Indoor fattening of lambs raised on pasture. Part 1: Influence of stall finishing duration on lipid classes and fatty acids in the longissimus thoracis muscle.

Aurousseau B, Bauchart D, Faure X, Galot AL, Prache S, Micol D, Priolo A.

Meat Sci. 2007 Jun;76(2):241-52. doi: 10.1016/j.meatsci.2006.11.005. Epub 2007 Jan 16.

PMID:
22064292
50.

Lamb meat quality as affected by a natural or artificial milk feeding regime.

Lanza M, Bella M, Priolo A, Barbagallo D, Galofaro V, Landi C, Pennisi P.

Meat Sci. 2006 Jun;73(2):313-8. doi: 10.1016/j.meatsci.2005.12.006. Epub 2006 Feb 17.

PMID:
22062303

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