Effect of feeding olive pomace acid oil on pork lipid composition, oxidative stability, colour, and sensory acceptance by P. Albendea, A. Tres, M. Rafecas, S. Vichi, D. Solà-Oriol, M. Verdú, F. Guardiola

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Lysine requirements of finishing boars and gilts: A meta-analysis by P. Aymerich, M.D. Tokach, S.S. Dritz, J. Gasa, J. Coma, D. Solà-Oriol

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Improving broiler performance at market age regardless of stocking density by using a pre-starter diet by R. Franco-Rosselló, A. Navarro-Villa, J. Polo, D. Solà-Oriol, A.I. García-Ruiz

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Classification of light Yorkshire pigs at different production stages using ordinary least squares and machine learning methods by J. Casellas, P. Salgado-López, J. Lorente, I. Solar Diaz, T. Rathje, J. Gasa, D. Solà-Oriol

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Olive pomace oil and acid oil as alternative fat sources in growing-finishing broiler chicken diets by G. Verge-Mèrida, D. Solà-Oriol, A. Tres, M. Verdú, G. Farré, C. Garcés-Narro, A.C. Barroeta

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Growth performance and total tract digestibility in broiler chickens fed different corn hybrids by D. Melo-Durán, J.F. Perez, G. González-Ortiz, S. Villagómez-Estrada, M.R. Bedford, H. Graham, D. Sola-Oriol

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Acquisition of flavour preferences in pigs through interactions with conspecifics that had previously consumed flavoured protein solutions by J. Figueroa, M. Müller, S.A. Guzmán-Pino, R. Franco-Rosselló, D. Solà-Oriol, E. Borda, D.M. Dwyer, J.F. Pérez

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Effects of dicopper oxide and copper sulfate on growth performance and gut microbiota in broilers by A. Forouzandeh, L. Blavi, N. Abdelli, D. Melo-Duran, A. Vidal, M. Rodríguez, A.N.T.R. Monteiro, J.F. Pérez, L. Darwich, D. Solà-Oriol

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Understanding host-microbiota interactions in the commercial piglet around weaning by M. Saladrigas-García, M. D’Angelo, H. L. Ko, P. Nolis, Y. Ramayo-Caldas, J. M. Folch, P. Llonch, D. Solà-Oriol, J. F. Pérez, S. M. Martín-Orúe

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