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CAMPUS è l'Archivio istituzionale delle pubblicazioni scientifiche dell’Università di Camerino. E’ un sistema aperto, pubblico e interoperabile che raccoglie, conserva ed espone i dati relativi alle attività e ai prodotti della ricerca dell’Ateneo con lo scopo di migliorarne la visibilità e di favorirne l’impatto a livello nazionale e internazionale.

Laparoscopic Ovariectomy in Standing Mule Mares

Mules are hybrids bred from the mating of a jack donkey and a horse mare, known for their strength and resistance and still used to work in agriculture. Although they have been for long considered sterile, evidence of estrus cycle has been demonstrated together with abnor...

Equine Milk Production and Valorization of Marginal Areas - A Review

The equine dairy chain is renewing the interest toward horse and donkey breeding for the production of milk with potential health promoting properties. The dairy equine chain for human consumption could contribute to the rural eco-sustainable development for the micro-economies ...

Effect of Chicken Bone Extracts on Metabolic and Mitochondrial Functions of K562 Cell Line

Background: Tetracyclines’ use in intensive animal farming has raised some concerns regarding the biosafety for humans. Increasing evidences have revealed the presence of these drugs in processed animal by-products, such as bone, throughout the food chain. A potential off-target of tetracyclines&...

Repeated administration of a flavonoid-based formulated extract from citrus peels significantly reduces peripheral inflammation-induced pain in the rat

Depression-related disorders are the first cause of disability worldwide according to the World Health Organization, and there is limited availability of effective antidepressant medications without side effects. Similarly, pain management is a public health concern particularly due to th...

Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception

The present work aimed to assess flour properties and bread-making quality of “old” Italian wheat 15 (Triticum aestivum L. ssp. aestivum.) cultivars (n=7) by combining physicochemical evaluation and consumers’ perception. Old cultivars-flours and deriving bread had interesting physicochemical features ...

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