Person: Arija Martín, Ignacio
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First Name
Ignacio
Last Name
Arija Martín
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Veterinaria
Department
Producción Animal
Area
Producción Animal
Identifiers
9 results
Search Results
Now showing 1 - 9 of 9
Item Short-Term Spirulina (Spirulina platensis) Supplementation and Laying Hen Strain Effects on Eggs’ Lipid Profile and Stability(Animals, 2021) Rey Muñoz, Ana Isabel; De Cara Molina, Almudena; Rebolé Garrigós, Almudena; Arija Martín, IgnacioThe aim of the study was to investigate the effect of short-term dietary spirulina supplementation (1% and 3%) and the strain of laying hens (White Leghorn: WL and Rhode Island Red: RIR) on color, nutritional value, and stability of yolk. Egg weight was not affected by any of the studied effects. Yolks from 3%-spirulina supplemented hens had higher retinol and lower α-tocopherol content (p = 0.0001) when compared to control. The supplementation with 1%-spirulina markedly decreased luminosity and increased redness (p = 0.0001) and yellowness (p = 0.0103). Short-term spirulina supplementation slightly modified the fatty acid composition of yolk. The C16-desaturase index increased with the algae, whereas other egg quality indices (hypocholesterolemic, thrombombogenic, n-6/n-3) were not modified. Hen strain mainly affected to the lipid profile. The RIR hens accumulated greater yolk retinol with supplementation doses of 3% (p < 0.05), while the WL hardly suffered changes in the accumulation. Also, yolks from RIR hens had lower C16:0 (p = 0.0001), C18:0 (p = 0.0001), saturated (SAT) (p = 0.0001), and thrombogenic index (p = 0.0001), C20:3n-6 (p = 0.0001), n-6/n-3 ratio (p = 0.003), Δ-6+5-desaturase (p = 0.0005), total elongase indices (p = 0.0001) when compared to WL. Moreover, RIR had higher monounsaturated (MUFA), Δ-9-desaturase and hypocholesterolemic indices (p < 0.05) than WL. A different response to spirulina supplementation was observed for C18:1n-9, MUFA, Δ-9-desaturase and thiesterase indices (p < 0.05) according to hen strain. Yolks from RIR had higher MUFA and Δ-9-desaturase indices than WL at 1%-spirulina supplementation, whereas these parameters were less affected in RIR supplemented with 3%. SAT and Δ-9-desaturase were significantly correlated (r = −0.38 and 0.47, respectively) with retinol content according to a linear adjustment (p < 0.05). Lipid oxidation of yolk was slightly modified by the dietary treatment or hen strain. It was detected a relationship between TBARS and α-tocopherol, C22:5n-3 or C22:6n-3 (p < 0.05). L* and a* were also inversely or positively related with yolk retinol content according to a linear response (p < 0.05). The administration of 1% of spirulina in diets of red hens would be an interesting alternative to get healthier eggs from the nutritional point of view, obtaining an adequate color and without modifications in other yolk quality traits.- Project number: 36
Item Nutriactuando: implementación de material interactivo y audiovisual para mejorar la motivación y el aprendizaje en nutrición animal(2020) Rey Muñoz, Ana Isabel; López Bote, Clemente José; Arija Martín, Ignacio; Salazar Hijosa, Raúl; González Hernández, Nuria; Hurtado Morillas, ClaraSe plantea implementar los recursos on-line y el material interactivo y audiovisual para su utilización en el modelo educativo de clase invertida con el objeto de conseguir una mayor motivación y aprendizaje de la nutrición y alimentación animal. Item Feeding Broiler Chickens with Grape Seed and Skin Meals to Enhance α- and γ-Tocopherol Content and Meat Oxidative Stability(Antioxidants, 2021) Romero, Carlos; Nardoia, María; Arija Martín, Ignacio; Viveros Montoro, Agustín; Rey Muñoz, Ana Isabel; Prodanov, Marin; Chamorro Francisco, SusanaGrape seeds (GS) and grape skins (GK) are natural sources of polyphenols with featured antioxidant capacity. An experiment was conducted to investigate the effect of these polyphenol sources in diets formulated to contain the same total extractable grape polyphenol content on growth performance, protein and extractable polyphenol digestibility, plasma and meat α- and γ-tocopherol and thigh meat oxidation in broiler chickens. Five experimental diets were formulated: control, control + vitamin E (200 mg/kg), 30 g/kg GS diet, 110 g/kg GK diet, GS + GK diet (a mixture of 24.4 g/kg GS and 13.1 g/kg GK designed to simulate a reconstituted grape pomace). Feeding chickens with 110 g/kg GK reduced (p < 0.001) daily weight gain, worsened (p < 0.001) feed conversion ratio, increased (p < 0.001) non-extractable polyphenol content in the ileum and in the excreta and decreased (p < 0.05) ileal protein digestibility. Regardless of the grape polyphenol source used, the inclusion of grape byproducts in the diets led to an increase of total extractable polyphenol contents in the ileum (p < 0.01) and the excreta (p < 0.001), which resulted (p < 0.001) in a decrease of extractable polyphenol digestibilities. Alpha- and gamma-tocopherol concentrations increased (p < 0.001) in plasma and in seven-day stored meat in birds fed the diet combining GS and GK with respect to the control group. As it happened with the vitamin E supplementation, feeding the combination of GS and GK also reduced (p < 0.001) the concentration of the lipid peroxidation marker (malondialdehyde) in the stored meat of chickens.Item Productive Performance, Egg Quality and Yolk Lipid Oxidation in Laying Hens Fed Diets including Grape Pomace or Grape Extract(Animals, 2022) Romero Morales, Carlos; Arija Martín, Ignacio; Viveros Montoro, Agustín; Chamorro Francisco, SusanaPhenolic compounds from grape products are known to possess antioxidant activity. Furthermore, grape polyphenols (anthocyanins) could be valorised as natural pigments. However, the dietary use of grape products in laying hen husbandry and its effect on egg quality traits and yolk lipid oxidation have been scarcely studied. In the present research work, egg yolk colour and Haugh units were increased with the intake of grape pomace and extract. Moreover, dietary inclusion of grape pomace at 60 g/kg increased the proportion of polyunsaturated fatty acids in the yolk and improved the yolk lipid oxidative stability during the storage of eggs, whereas no effect was obtained with grape extract. Regarding hen performance, both grape products reduced feed intake, feed conversion ratio and average egg weight, but they did not affect daily egg production and mass. Feeding grape pomace, at 60 g/kg, and grape extract, either at 0.5 or 1.0 g/kg, decreased protein digestibility. In conclusion, the addition of grape products in the diet of laying hens improved the egg quality but reduced feed intake and egg weight. Dietary grape pomace showed higher antioxidant potential in egg yolk than grape extract.- Project number: 11
Item Uso de la tableta digital como apoyo en la docencia on-line o clase invertida en contenidos de Nutrición y Alimentación Animal del grado en Veterinaria y Ciencia y Tecnología de Alimentos(2021) Rey Muñoz, Ana Isabel; Arija Martín, Ignacio; Escudero Portugués, Rosa María; Salazar Hijosa, Raúl; De Cara Molina, AlmudenaSe plantea el uso de la tableta digital como apoyo en la elaboración de contenidos on-line en el modelo de clase invertida o como sustituto a la pizarra clásica en enseñanza semipresencial u online, para mejorar la interacción y el aprendizaje. Item Enriching Eggs with Bioactive Compounds through the Inclusion of Grape Pomace in Laying Hens Diet: Effect on Internal and External Egg Quality Parameters(Foods, 2024) Herranz Hernández, María Beatriz; Romero, Carlos; Sánchez-Román Rojas, Inés; López Torres, Mónica; Viveros Montoro, Agustín; Arija Martín, Ignacio; Álvarez, María Dolores; De Pascual-Teresa, Sonia; Chamorro Francisco, SusanaBackground: Grapes and their associated by-products (such as grape pomace, GP) stand out for their polyphenol content, which makes them a source of bioactive compounds with antioxidant capacity. The aim of this research was to determine if the inclusion of 50 g/kg of GP in the diet of hens could enrich eggs with antioxidants and to study its effect on internal and external egg quality parameters. Methods: A trial was conducted with two genetic lines of hens, which were fed either a control diet or a diet containing 50 g/kg of GP. Performance, internal and external egg quality, and egg yolk content of vitamins E and A and gallic acid were determined. Results: In eggs laid by hens fed a GP diet, Haugh units and yolk color scores were enhanced, and eggshells became thinner, but without affecting the breaking strength. No dietary effect was observed on the vitamin contents of the yolk. A higher gallic acid content was observed in the yolks of eggs laid by hens fed the GP diet, suggesting that some dietary phenolic compounds could be transferred to the eggs. Hen genetics influenced egg weight, albumen Haugh units, shell thickness, and α- and γ-tocopherol concentration in yolks. Conclusions: Dietary inclusion of GP improved the internal quality of eggs, enriching yolks with a phenolic compound but reducing shell thickness.- Project number: 13
Item Acercamiento virtual del contexto real de la alimentación al aula como apoyo en la docencia semipresencial o clase invertida en del Grado en Veterinaria y Ciencia y Tecnología de Alimentos(2022) Rey Muñoz, Ana Isabel; Arija Martín, Ignacio; Cara Molina, Almudena de; Escudero Portugués, Rosa María; Higueras López, CristinaSe pretende acercar al alumno al mundo empresarial de la Alimentación Animal mediante la creación de material (principalmente audiovisual) como apoyo en la enseñanza semipresencial/online o clase invertida, para mejorar el interés y el aprendizaje. - Project number: 164
Item CLASES PRÁCTICAS EN LA ESPECIALIDAD DE CUIDADO DE ANIMALES DEL DIPLOMA FORMATIVO UNIVERSITARIO LICEO: CREACIÓN, USO Y EVALUACIÓN DE MATERIALES COGNITIVAMENTE ACCESIBLES PARA JÓVENES CON DISCAPACIDAD INTELECTUAL(2023) Encinas Cerezo, María Teresa; De Pablo Moreno, Juan Andrés; Morón Elorza, Pablo; González Gómez, Fernando; Arija Martín, Ignacio; Gilabert Santos, Juan Antonio; Marín García, María Del Pilar; San Andrés Larrea, María Dolores De; Díaz Díaz Chirón, María Teresa; Re, Michela Tatiana; Escudero Portugués, Rosa María; Rubio Langre, Sonia; Pineda González, Stefania; García Sanz, Virginia; González De Chávarri Echániz, Elisabeth; Rodríguez Artalejo, Antonio; De Las Heras Molina, Ana; Díez Martín, Amalia; Rebolé Garrigós, Almudena; Viveros Montoro, Agustín; Laviano Medina, Hernán Darío; Nieto González, David; Sánchez Alonso, Alberto; Águeda Gómez, Alejandra de; Ortega Moreno, Carlos; Galván Patas, Carmen; Fernández de Lis Galván, GonzaloMemoria final del Proyecto Innova-Docencia nº 164, titulado "Elaboración y desarrollo de materiales accesibles para la formación de jóvenes con discapacidad intelectual en la Atención y Cuidado de Animales, mediante la intervención en el Proyecto Liceo". Contiene información sobre la creación de materiales y de un repositorio de los mismos disponibles en la Facultad de Veterinaria de la Universidad Complutense de Madrid y sobre la difusión realizada de los resultados obtenidos. También contiene información sobre la sensibilización sobre discapacidad intelectual realizada en la comunidad educativa complutense y en entornos laborales relacionados con el cuidado de animales y sobre la información recibida por los componentes del equipo para poder realizar esta actividad docente con jóvenes con discapacidad intelectual. Item Combining Grape Byproducts to Maximise Biological Activity of Polyphenols in Chickens(Animals, 2021) Romero, Carlos; Nardoia, María; Brenes Paya, Agustín; Arija Martín, Ignacio; Viveros Montoro, Agustín; Chamorro Francisco, SusanaGrape seeds (GS) and grape skins (GK) are natural sources of polyphenols with antioxidant capacity. An experiment was conducted to investigate in chickens the effect of including GS and GK (40 g/kg), individually or combined in different proportions (20 g/kg GS–20 g/kg GK; 30 g/kg GS–10 g/kg GK; 10 g/kg GS–30 g/kg GK), in a corn-soybean diet on growth performance, ileal and excreta contents of total extractable polyphenols (TEP) and tannins, ileal digestibility of protein, plasma and meat α-tocopherol concentration and lipid oxidation (assessed by measuring the thiobarbituric acid reactive substances, TBARS) of stored thigh meat. Neither growth performance parameters nor ileal digestibility of protein were affected by dietary treatments. As compared with control birds, chickens fed the grape byproduct diets showed higher ileal (p < 0.001) and excreta (p < 0.001) TEP and tannins contents. Dietary inclusion of grape byproducts increased α-tocopherol concentration both in plasma (p < 0.001) and in thigh meat (p < 0.01 at 1 d; p < 0.001 at 7 d), as compared with the control group. The highest plasma α-tocopherol concentrations were reached with the 30 g/kg GS–10 g/kg GK and 20 g/kg GS–20 g/kg GK combinations. On day 1 of meat storage, no differences on meat α-tocopherol concentration were found among the grape byproducts treatments but on day 7 of storage, the 20 g/kg GS–20 g/kg GK and 10 g/kg GS–30 g/kg GK combinations led to the highest α-tocopherol concentrations in chicken thigh meat. After seven days of refrigerated storage of meat, the TBARS value was lower in chickens fed the grape byproducts diets than in control birds (1.27 vs. 2.49 mg MDA/kg, p < 0.001). Moreover, among the different grape byproduct treatments, the lowest MDA values were reached with the diets containing GK at rates from 20 to 40 g/kg. In conclusion, dietary incorporation of 40 g/kg of GS and GK added separately or combined increased the plasma and meat α-tocopherol content. Furthermore, the combinations of GS and GK with a proportion of GK of at least 50% optimised α-tocopherol concentration both in plasma and in thigh meat and mitigated lipid oxidation in 7-day stored meat.