Degree of Saturation and Free Fatty Acid Content of Fats Determine Dietary Preferences in Laying Hens by María Palomar, María Dolores Soler, Eugeni Roura, Roser Sala, Olga Piquer, Carlos Garcés-Narro

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Effects of Orange Pulp Conservation Methods (Dehydrated or Ensiled Sun-Dried) on the Nutritional Value for Finishing Pigs and Implications on Potential Gaseous Emissions from Slurr... by Pablo Ferrer, Paloma García-Rebollar, Salvador Calvet, Carlos de Blas, Olga Piquer, Carlos A. Rodríguez, Alba Cerisuelo

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Influence of free fatty acid content and degree of fat saturation on production performance, nutrient digestibility, and intestinal morphology of laying hens by María Palomar, Carlos Garcés-Narro, Olga Piquer, Roser Sala, Alba Tres, José A. García-Bautista, María D. Soler

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INFLUENCE OF BETAINE ON GOAT MILK YIELD AND BLOOD METABOLITES by Carlos Javier Fernandez, Carmen María Mata-anguiano, Olga Piquer-Querol, Fernando Bacha-Baz, José Manuel de la Fuente

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