Marcello Mele mainly focuses on Fatty acid, Food science, Conjugated linoleic acid, Linoleic acid and Biochemistry. His Fatty acid research includes elements of Fibrolytic bacterium, Proanthocyanidin, Protein degradation and Carbohydrate fermentation. In Food science, he works on issues like Cholesterol, which are connected to Oxidative phosphorylation.
His Conjugated linoleic acid study combines topics in areas such as Calcium, Oleic acid, Dietary lipid and Latin square. His Linoleic acid research is multidisciplinary, incorporating perspectives in Polyunsaturated fatty acid, Rumen and Animal science. His research integrates issues of Gas chromatography and Brown Swiss in his study of Biochemistry.
Marcello Mele spends much of his time researching Food science, Fatty acid, Conjugated linoleic acid, Animal science and Biochemistry. His work on Rumen as part of general Food science study is frequently linked to Milk fat, bridging the gap between disciplines. His research in Fatty acid is mostly concerned with Polyunsaturated fatty acid.
His Conjugated linoleic acid study introduces a deeper knowledge of Linoleic acid. His Linoleic acid study incorporates themes from Dairy cattle and Sheep milk. His work in the fields of Animal science, such as Breed, Intramuscular fat and Maremmana, overlaps with other areas such as Quality.
Marcello Mele mostly deals with Animal science, Food science, Fatty acid, Breed and Multivariate statistics. His study in the field of Intramuscular fat, Feedlot and Maremmana is also linked to topics like Birth weight. His Food science research is multidisciplinary, incorporating elements of Polyphenol, Linolenic acid and Fatty acid composition.
Linoleic acid is the focus of his Fatty acid research. His work on Conjugated linoleic acid as part of general Linoleic acid research is often related to Oleoylethanolamide, thus linking different fields of science. His Multivariate statistics research includes elements of Dairy cattle and Genome-wide association study.
Genetics, Food science, Genome-wide association study, Polyunsaturated fatty acid and Polyphenol are his primary areas of study. His work in Genetics is not limited to one particular discipline; it also encompasses Fatty acid. The various areas that Marcello Mele examines in his Food science study include Ruminant and Phenols.
The Polyunsaturated fatty acid study combines topics in areas such as Loin, Intramuscular fat, Animal science, Semimembranosus muscle and Heritability. His work carried out in the field of Polyphenol brings together such families of science as Rumen, Fermentation, Pseudobutyrivibrio, Tannin and Gallic acid. His work deals with themes such as Polymorphism, Linoleic acid, Dairy cattle, Brown Swiss and Udder, which intersect with Candidate gene.
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Metabolic fate of fatty acids involved in ruminal biohydrogenation in sheep fed concentrate or herbage with or without tannins.
V. Vasta;M. Mele;A. Serra;M. Scerra.
Journal of Animal Science (2009)
Ruminal biohydrogenation as affected by tannins in vitro
Valentina Vasta;Harinder P. S. Makkar;Marcello Mele;Alessandro Priolo.
British Journal of Nutrition (2008)
Stearoyl-Coenzyme A Desaturase Gene Polymorphism and Milk Fatty Acid Composition in Italian Holsteins
Marcello Mele;Giuseppe Conte;Bianca Castiglioni;Stefania Chessa.
Journal of Dairy Science (2007)
Bacterial and protozoal communities and fatty acid profile in the rumen of sheep fed a diet containing added tannins.
Valentina Vasta;David R. Yáñez-Ruiz;Marcello Mele;Andrea Serra.
Applied and Environmental Microbiology (2010)
Sheep cheese naturally enriched in α-linolenic, conjugated linoleic and vaccenic acids improves the lipid profile and reduces anandamide in the plasma of hypercholesterolaemic subjects.
Stefano Pintus;Elisabetta Murru;Gianfranca Carta;Lina Cordeddu.
British Journal of Nutrition (2013)
Milk fatty acid composition, rumen microbial population, and animal performances in response to diets rich in linoleic acid supplemented with chestnut or quebracho tannins in dairy ewes
A. Buccioni;M. Pauselli;C. Viti;S. Minieri.
Journal of Dairy Science (2015)
Effect of kind of dietary fat on the quality of milk fat from Italian Friesian cows
Pier Lorenzo Secchiari;M. Antongiovanni;Marcello Mele;Andrea Serra.
Livestock Production Science (2003)
Effect of forage/concentrate ratio and soybean oil supplementation on milk yield, and composition from Sarda ewes
Marcello Mele;Arianna Buccioni;Francesco Petacchi;Andrea Serra.
Animal Research (2006)
Enrichment of Pecorino cheese with conjugated linoleic acid by feeding dairy ewes with extruded linseed: Effect on fatty acid and triglycerides composition and on oxidative stability
Marcello Mele;Giovanna Contarini;Luisito Cercaci;Andrea Serra.
International Dairy Journal (2011)
Diacylglycerol acyltransferase 1, stearoyl-CoA desaturase 1, and sterol regulatory element binding protein 1 gene polymorphisms and milk fatty acid composition in Italian Brown cattle.
Giuseppe Conte;Marcello Mele;S Chessa;B Castiglioni.
Journal of Dairy Science (2010)
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