- -

Effect of hesperidin dietary supplementation on growth performance, carcass traits and meat quality of rabbits

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Effect of hesperidin dietary supplementation on growth performance, carcass traits and meat quality of rabbits

Show full item record

Simitzis, P.; Babaliaris, C.; Charismiadou, M.; Papadomichelakis, G.; Goliomytis, M.; Symeon, G.; Deligeorgis, S. (2014). Effect of hesperidin dietary supplementation on growth performance, carcass traits and meat quality of rabbits. World Rabbit Science. 22(2):113-121. doi:10.4995/wrs.2014.1760.

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/39593

Files in this item

Item Metadata

Title: Effect of hesperidin dietary supplementation on growth performance, carcass traits and meat quality of rabbits
Author: Simitzis, P.E. Babaliaris, C. Charismiadou, M.A. Papadomichelakis, G. Goliomytis, M. Symeon, G.K. Deligeorgis, S.G.
Issued date:
Abstract:
[EN] An experiment was conducted to examine the dose effects of hesperidin dietary supplementation on fattening rabbits’ growth performance, as well as carcass and meat quality characteristics. Forty-eight Hyla hybrid male ...[+]
Subjects: Hesperidin , Rabbit growth , Oxidation , Carcass , Fatty acids
Copyrigths: Reserva de todos los derechos
Source:
World Rabbit Science. (issn: 1257-5011 ) (eissn: 1989-8886 )
DOI: 10.4995/wrs.2014.1760
Publisher:
Editorial Universitat Politècnica de València
Publisher version: https://doi.org/10.4995/wrs.2014.1760
Type: Artículo

References

Alasnier, C., & Gandemer, G. (1998). Fatty acid and aldehyde composition of individual phospholipid classes of rabbit skeletal muscles is related to the metabolic type of the fibre. Meat Science, 48(3-4), 225-235. doi:10.1016/s0309-1740(97)00096-x

Castellini, C., Dal Bosco, A., Bernardini, M., & Cyril, H. . (1998). Effect of Dietary Vitamin E on the Oxidative Stability of Raw and Cooked Rabbit Meat. Meat Science, 50(2), 153-161. doi:10.1016/s0309-1740(98)00026-6

Dalle Zotte, A., & Szendrő, Z. (2011). The role of rabbit meat as functional food. Meat Science, 88(3), 319-331. doi:10.1016/j.meatsci.2011.02.017 [+]
Alasnier, C., & Gandemer, G. (1998). Fatty acid and aldehyde composition of individual phospholipid classes of rabbit skeletal muscles is related to the metabolic type of the fibre. Meat Science, 48(3-4), 225-235. doi:10.1016/s0309-1740(97)00096-x

Castellini, C., Dal Bosco, A., Bernardini, M., & Cyril, H. . (1998). Effect of Dietary Vitamin E on the Oxidative Stability of Raw and Cooked Rabbit Meat. Meat Science, 50(2), 153-161. doi:10.1016/s0309-1740(98)00026-6

Dalle Zotte, A., & Szendrő, Z. (2011). The role of rabbit meat as functional food. Meat Science, 88(3), 319-331. doi:10.1016/j.meatsci.2011.02.017

De Blas, C., Mateos, G.G., 1998. Feed formulation. In: de Blas, C., Wiseman, J. (Eds.), The Nutrition of the Rabbit. Wallingford, UK. CAB International, 241-253.

Fundacion Espa-ola para el Desarrollo de la Nutricion Animal (FEDNA), 2003. In: de Blas, C., Mateos, G.G., Rebollar, P.G. (Eds.), Tablas FEDNA de composicion y valor nutritivo de alimentos para la fabricacion de piensos compuestos. 2nd ed. FEDNA, Madrid, Spain.

Folch J., Lees M., Stanley S.G.H. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem., 226: 497-509.

Sas Institute INC. 2005. Statistical analysis systems user's guide. Version 9.1.3. SAS Institute, Inc., Cary, NC.

Wenk C. 2003. Herbs and botanicals as feed additives in monogastric animals. Asian-Austr. J. Anim. Sci., 16: 282-289.

[-]

This item appears in the following Collection(s)

Show full item record