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Cesare Castellini

Researcher at University of Perugia

Publications -  269
Citations -  7138

Cesare Castellini is an academic researcher from University of Perugia. The author has contributed to research in topics: Polyunsaturated fatty acid & Sperm. The author has an hindex of 41, co-authored 248 publications receiving 5937 citations.

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Performance, Behavior, and Welfare Status of Six Different Organically Reared Poultry Genotypes.

TL;DR: Evaluating the productive performance, behavior, and welfare status of six poultry genotypes reared in an organic system showed that the genotypes with the best productive performance were not adapted to the organic system, because they were too static and exhibited the worst welfare status.
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Effects of diadenosine polyphosphates and seminal fluid vesicles on rabbit sperm cells.

TL;DR: It is shown that rabbit seminal fluid vesicles can degrade diadenosine compounds to AMP and that the addition of the vesicle and diadene compounds to uncapacitated rabbit spermatozoa favours the acquisition of the fertilizing capacity.
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The antioxidant effectiveness of liquorice (Glycyrrhiza glabra L.) extract administered as dietary supplementation and/or as a burger additive in rabbit meat.

TL;DR: The present research studied the effect of liquorice extract (in feed and/or directly in burgers) on the shelf-life of rabbit meat and found the α-tocopherol content showed higher levels during storage in the burgers from the Liquorice group and TBARs values showed a significant positive effect of dietary liquorice.
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In vitro antioxidant activity of the prostatic secretory granules in rabbit semen after exposure to organic peroxides

TL;DR: Results suggest that the prostatic secretory granules may represent a source of protection for rabbit sperm against in vitro oxidative stress by supplying the sperm with endogenous alpha-T.
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Effect of heat- and freeze-drying treatments on phytochemical content and fatty acid profile of alfalfa and flax sprouts.

TL;DR: This work demonstrates that drying does not severely compromise the nutritional value of sprouts and provides a valid support for the choice of the drying method depending on the compound to be preserved, and taking into consideration the different cost of the methods.