Diego E. Carballo

Assessment of the antioxidant effect of astaxanthin in fresh, frozen and cooked lamb patties

Diego E. Carballo, Irma Caro, Sonia Andrés et al. · Food Research International · 2018 · 50 citations · Full text

Nutrition, Antioxidant Effect, Animal Nutrition +6

Effect of Dietary Crude Protein on Animal Performance, Blood Biochemistry Profile, Ruminal Fermentation Parameters and Carcass and Meat Quality of Heavy Fattening Assaf Lambs

Cristina Saro, Javier Mateo, Irma Caro et al. · Animals · 2020 · 27 citations · Full text

Carcass and meat quality characteristics of Churra and Assaf suckling lambs

Javier Mateo, Irma Caro, Diego E. Carballo et al. · animal · 2017 · 26 citations · Full text

Animal Physiology, Nutrition, Lamb Meat +12

Effects of dietary astaxanthin supplementation on the oxidative stability of meat from suckling lambs fed a commercial milk-replacer containing butylated hydroxytoluene

Diego E. Carballo, Francisco Javier Giráldez, Sonia Andrés et al. · Meat Science · 2019 · 20 citations

Animal Physiology, Nutrition, Nutrient Physiology +15

Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO2-Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract

Diego E. Carballo, Javier Mateo, Sonia Andrés et al. · Antibiotics · 2019 · 19 citations · Full text