IRTA Pubpro
IRTA's Open Access policy aims to disseminate the knowledge generated by the institution and make it available to the public for the benefit of science and society in general. The institutional repository Pubpro is the instrument chosen by IRTA to achieve this objective, thus increasing the visibility, impact and dissemination of its publications. Pubpro collects, organizes, preserves and disseminates the scientific and technical outputs of IRTA.
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Use of group records of feed intake to select for feed efficiency in rabbit
Models for genetic evaluation of feed efficiency (FE) for animals housed in groups when they are either fed ad libitum (F) or on restricted (R) feeding were implemented. Definitions of FE on F included group records of ... -
Multilevel comparative bioinformatics to investigate evolutionary relationships and specificities in gene annotations: an example for tomato and grapevine
Background: “Omics” approaches may provide useful information for a deeper understanding of speciation events, diversification and function innovation. This can be achieved by investigating the molecular similarities at ... -
Influence of chemical composition on biochemical methane potential of fruit and vegetable waste
This study investigates the influence of chemical composition on the biochemical methane potential (BMP) of twelve different batches of fruit and vegetable waste (FVW) with different compositions collected over one year. ... -
Should animal welfare regulations be more restrictive? A case study in eight European Union Countries
Increasingly, intensive livestock production systems have increased societal concern regarding the current animal welfare standards. We investigated whether individuals in their roles as consumers and citizens believe ... -
Effect of environmental enrichment and herbal compounds-supplemented diet on pig carcass, meat quality traits, and consumers’ acceptability and preference
Animal welfare can be considered an ethical attribute of product quality, but consumers should appreciate its added value. The aim of this study was to evaluate consumer’s acceptability, preference, and the meat and ...