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11. Effect of Heat Stress on Metabolic Disorders Prevalence Risk and Milk Production in Holstein Cows in Croatia

relationship of temperature humidity-index with milk production of dairy cows ina Mediterranean climate. Anim. Res., 51: 479-491. Bramley E., Lean I.J., Costa N.D., Fulkerson W.J. (2005). Acidosis in pasture fed dairy cows: risk factors and outcomes. J. Dairy Sci., 88: 95. Collier R.J., Hall L.W. (2012). Quantifying heat stress and its impact on metabolism and performance. Department of Animal Sciences, University of Arizona. Collier R.J., Dahl G.E., Van Baale M.J. (2006). Major advances associated with environmental effects on

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Towards Heat Stress Management in Small Ruminants – A Review

: characteristics, pathophysiology and avoidable mistakes. Minerva Anest., 70: 617-624. Castanheira M., Parva S.R., Louvandini H., Landim A., Fiorvanti M.C., Dallago B.S., Correa P.S., Mc Manus C. (2010). Use of heat tolerance traits in discriminating between groups of sheep in Central Brazil. Trop. Anim. Health Prod., 42: 1821-1828. Caulfield M.P., Cambridge H., Foster S.F., Mc Greevy P.D. (2014). Review: Heat stress: a major contributor to poor animal welfare associated with long-haul live export voyages. Vet. J., 199: 223

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The Use of SNP Microarrays for Biodiversity Studies of Sheep – A Review

). Genetic diversity and population structure of Tsigai and Zackel type of sheep breeds in the Central-, Eastern- and Southern-European regions. Small Rumin. Res., 78: 1-3, 13-23. Lao O.,van Duijn K., Kersbergen P.,de Knijff P., Kayser M. (2006). Proportioning whole-genome single-nucleotide-polymorphism diversity for the identification of geographic population structure and genetic ancestry. Am. J. Hum. Genet., 78: 680-690. Lenstra J.A., Groeneveld L.F., Eding H., Kantanen J., Williams J.L., Taberlet P., Nicolazzi E.L., S ölkner J., Simianer

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Cholesterol and Lipid Peroxides in Animal Products and Health Implications - A Review

cholesterol oxides in heated lard by liquid chromatography. J. Food Chem., 50: 53-58. Chizzolini R., Novelli E., Zanardi E. (1998). Oxidation in traditional mediterranean meat products. Meat Sci., Suppl., 49: 87-99. Derewiaka D., Obiedziński M. (2009). Oxysterol content in selected meats and meat products. Acta Sci. Pol. Technol. Aliment., 8: 5-13. Derewiaka D., Obiedziński M. (2010 a). Oxysterol content in selected meat products. Eur. J. Lipid Sci. Technol., 112: 1130

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