List of works - Alessandro Priolo

Alternative feed resources and their effects on the quality of meat and milk from small ruminants

article by V. Vasta et al published November 2008 in Animal Feed Science and Technology

Antioxidant effects of ryegrass phenolics in lamb liver and plasma

scientific article published on 30 October 2013

Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet

article by Giuseppe Luciano et al published February 2011 in Food Chemistry

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

scientific article

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

scientific article published on 21 January 2011

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

scientific article published on 01 May 2018

Citrus pulp and wheat straw silage as an ingredient in lamb diets: effects on growth and carcass and meat quality

scientific article published on 01 April 2001

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

scientific article published on 27 May 2019

Dietary cardoon meal modulates rumen biohydrogenation and bacterial community in lambs

scientific article published on 10 August 2021

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

scientific article published on 12 February 2014

Dietary citrus pulp reduces lipid oxidation in lamb meat

scientific article published on 28 December 2013

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

scientific article published on 23 November 2012

Dietary pomegranate by-product improves oxidative stability of lamb meat

scientific article published on 19 December 2019

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

scientific article published on 14 January 2013

Dietary tannins improve lamb meat colour stability

scientific article published on 17 July 2008

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

scientific article published on 09 June 2018

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

scientific article published on 12 April 2019

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

scientific article published on 13 June 2012

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

scientific article published on 4 April 2011

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

article

Effect of grass or concentrate feeding systems and rate of growth on triglyceride and phospholipid and their fatty acids in the M. longissimus thoracis of lambs ⬇️

scientific article published on March 1, 2004

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

scientific article published in February 2015

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

scientific article published on 12 June 2011

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

scientific article published on 28 April 2013

Fat volatiles tracers of grass feeding in sheep ⬇️

scientific article published on February 1, 2004

Fatty acid composition, shelf-life and eating quality of beef from steers fed corn or wheat dried distillers' grains with solubles in a concentrate supplement to grass silage

scientific article published on 27 November 2020

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

scientific article published on 27 February 2015

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

scientific article published on 08 August 2019

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

scientific article published on 16 January 2007

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

scientific article published on 26 March 2007

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

scientific article published on 25 March 2019

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

scientific article published on February 25, 2007

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

scientific article published on 17 February 2006

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

scientific article published on 14 January 2009

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

scientific article published on March 2009

Meat quality from pigs fed tomato processing waste

scientific article published on 04 September 2019

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

scientific article published on 24 April 2009

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

article

Quality indices and sensory attributes of beef from steers offered grass silage and a concentrate supplemented with dried citrus pulp

scientific article published on 08 May 2020

Ruminal biohydrogenation as affected by tannins in vitro

scientific article

Ruminant fat volatiles as affected by diet. A review ⬇️

scientific article published on January 19, 2006

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

scientific article

Stable isotopes to discriminate lambs fed herbage or concentrate both obtained from C3plants

article

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

scientific article published on 11 February 2014

The effect of grape seed extract or Cistus ladanifer L. on muscle volatile compounds of lambs fed dehydrated lucerne supplemented with oil

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

scientific article published on 16 May 2013

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

scientific article published on 22 October 2013

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

scientific article published on 09 April 2012

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

scientific article published on 17 September 2011

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

scientific article published on 11 November 2010

Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations1

scientific article published on 24 June 2011

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

scientific article published on 12 November 2014

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

scientific article published on 20 February 2009

List of works by Alessandro Priolo

Alternative feed resources and their effects on the quality of meat and milk from small ruminants

Antioxidant effects of ryegrass phenolics in lamb liver and plasma

Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet

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

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

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

Citrus pulp and wheat straw silage as an ingredient in lamb diets: effects on growth and carcass and meat quality

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

Dietary cardoon meal modulates rumen biohydrogenation and bacterial community in lambs

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

Dietary citrus pulp reduces lipid oxidation in lamb meat

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

Dietary pomegranate by-product improves oxidative stability of lamb meat

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

Dietary tannins improve lamb meat colour stability

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

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

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

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

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

Effect of grass or concentrate feeding systems and rate of growth on triglyceride and phospholipid and their fatty acids in the M. longissimus thoracis of lambs ⬇️

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

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

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

Fat volatiles tracers of grass feeding in sheep ⬇️

Fatty acid composition, shelf-life and eating quality of beef from steers fed corn or wheat dried distillers' grains with solubles in a concentrate supplement to grass silage

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

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

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

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

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

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

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

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

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

Meat quality from pigs fed tomato processing waste

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

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

Quality indices and sensory attributes of beef from steers offered grass silage and a concentrate supplemented with dried citrus pulp

Ruminal biohydrogenation as affected by tannins in vitro

Ruminant fat volatiles as affected by diet. A review ⬇️

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

Stable isotopes to discriminate lambs fed herbage or concentrate both obtained from C3plants

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

The effect of grape seed extract or Cistus ladanifer L. on muscle volatile compounds of lambs fed dehydrated lucerne supplemented with oil

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

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

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

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

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

Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations1

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

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