Oregano essential oil in the diet of laying hens in winter reduces lipid peroxidation in yolks and increases shelf life in eggs by Migliorini, Marcos J., Boiago, Marcel M., Stefani, Lenita M., Zampar, Aline, Roza, Lenilson F., Barreta, Mauricio, Arno, Alessandra, Robazza, Weber S., Giuriatti, Jessica, Galvão, Alessandro C., Boscatto, Carla, Paiano, Diovani, Da Silva, Aleksandro S., de C. Tavernari, Fernando

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Performance, carcass and meat quality of pigs submitted to immunocastration and different feeding programs by Dalla Costa, Osmar A., Tavernari, Fernando de C., Lopes, Leticia dos S., Dalla Costa, Filipe A., Feddern, Vivian, de Lima, Gustavo J.M.M.

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Estimation of optimal ratios of digestible phenylalanine + tyrosine, histidine, and leucine to digestible lysine for performance and breast yield in broilers by Franco, Sebastian M, Tavernari, Fernando de C, Maia, Rosana C, Barros, Victor R S M, Albino, Luiz F T, Rostagno, Horacio S, Lelis, Guilherme R, Calderano, Arele A, Dilger, Ryan Neil

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Digestible threonine-to-lysine ratio in diets for brown egg-laying hens by Lelis, GuilhermeR, Tavernari, Fernando deC, Calderano, AreleA, Costa, Filipe A Dalla, Albino, Luiz FT, Rostagno, HoracioS, Brito, ClaudsonO, de Araújo, Wagner AG, Júnior, Valdir Ribeiro

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Spirulina platensis in Japanese quail feeding alters fatty acid profiles and improves egg quality: Benefits to consumers by Boiago, Marcel M., Dilkin, Jéssica D., Kolm, Marindia A., Barreta, Mauricio, Souza, Carine F., Baldissera, Matheus D., Santos, Ingrid D., Wagner, Roger, Tavernari, Fernando de C., Silva, Marcio L.B., Zampar, Aline, Stivanin, Tadia E., Da Silva, Aleksandro S.

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Selenomethionine as a dietary supplement for laying hens: Impacts on lipid peroxidation and antioxidant capacity in fresh and stored eggs by Reis, João H., Gebert, Roger R., Fortuoso, Bruno F., Santos, Daiane S., Souza, Carine F., Baldissera, Matheus D., Tavernari, Fernando de C., Boiago, Marcel M., Paiano, Diovani, Da Silva, Aleksandro S.

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A Symbiotic Improves Performance and Carcass Yield of Broilers by Fornazier, Roberto, Ribeiro Junior, Valdir, Albino, Luiz FT, Rodrigues, DanielaJ, Tavernari, Fernando deC, da Silva, DiegoL, Rostagno, HoracioS, Serafini, Suélen

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Development of a readily applied method to quantify ractopamine residue in meat and bone meal by QuEChERS-LC–MS/MS by Gressler, Vanessa, Franzen, Angélica R.L., de Lima, Gustavo J.M.M., Tavernari, Fernando C., Dalla Costa, Osmar A., Feddern, Vivian

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