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Margalida Joy

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Articles by Margalida Joy

The importance of the messenger in climate change communication to farmers

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By Enrique Muñoz-Ulecia, Alberto Bernués, Maria Jesus Carabaño, Margalida Joy
| Taylor & Francis Online
Abstract Agriculture needs to mitigate its impacts and adapt to new environmental conditions. To this end, communicating climate change to farmers is essential but remains a challenge, since many stakeholders (e.g. public administration, sectoral stakeholders, environmentalists) engage with farmers, conveying diverse messages about climate change and the role of agriculture. Here we aim to analyse farmers’ perceptions of climate change and how these relate to their trust in different stakeholders.
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Physical and biochemical characteristics of tropical grass and legume pastures grazed by lambs

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By Jalise Tontini, Margalida Joy, Carlos Nabinger, Thais Devincenzi
| Wiley Online Library Verified
REFERENCES AOAC. (1995). Official methods of analysis ( 15th ed.). Association of Official Analytical Chemist. , , , & (2001). Direct anthelmintic effects of condensed tannins towards different gastrointestinal nematodes of sheep: In vitro and in vivo studies. Veterinary Parasitology, 99(3), 205–219. https://doi.org/10.1016/S0304-4017(01)00467-8 , & (2011). Tannins in plant–herbivore interactions. Phytochemistry, 72(13), 1551–1565. https://doi.org/10.1016/j.phytochem.2011.01.040 , , & (2001).
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Effects of Drying Methods on Chemical Composition, Lipid Oxidation, and Fatty Acid Profile of a Traditional Dried Meat Kaddid

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By Sandra Lobón, Amira Zioud, Wafa Hajji, Margalida Joy
| MDPI
2. Materials and Methods 2.1. Sample Preparation Lamb meat was purchased from a local butcher in Tunisia and came from 5 lambs of the Barbarine breed (7 months old; 26 ± 1.7 kg body weight). The lambs were reared under the same feeding system. The preparation of the kaddid was carried out according to the diagram in Figure 1. Pieces of meat (15 kg) were collected from the lamb leg and cut carefully into slices. Meat samples were then seasoned and mixed well with a powdered spice mixture.
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Inclusion of Sainfoin in the Concentrate of Finishing Lambs: Fatty Acid Profiles of Rumen, Plasma, and Muscle

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By Margalida Joy, Juan Bertolin, Susana Alves, Clàudia Baila
| dx.doi.org
Download Hi-Res ImageDownload to MS-PowerPointCite This:J. Agric. Food Chem. 2023, XXXX, XXX RETURN TO ARTICLES ASAPPREVFood and Beverage Ch...Food and Beverage Chemistry/BiochemistryNEXT Clàudia Baila Departamento de Ciencia Animal, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda.
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