Martino, M.; Mattioli, S.; Farkas, P.; Szendrő, Zs.; Dal Bosco, A.; Ruggeri, S.; Matics, Zs.; Castellini, C.; Gerencsér, Zs.(Editorial Universitat Politècnica de València, 2016-09-08)
[EN] The aim of this trial was to determine the effect of the presence of wire or plastic mesh elevated platforms on carcass traits and meat quality characteristics, with particular attention to the oxidative status of ...
Dalle Zotte, A.; Cullere, M.; Rémignon, H.; Alberghini, L.; Paci, G.(Editorial Universitat Politècnica de València, 2016-06-29)
[EN] The aim of the study was to evaluate some meat physical quality and muscle fibre properties of rabbit meat when considering 2 sire breeds (SB: Vienna Blue [VB]; Burgundy Fawn [BF]; both coloured and slow-growing ...
Kone, A. P.; Cinq-Mars, D.; Desjardins, Y.; Guay, F.; Gosselin, A.; Saucier, L.(Editorial Universitat Politècnica de València, 2016-06-29)
[EN] The effects of dietary supplementation of onion, cranberry, strawberry and essentials oils on meat quality were analysed. Five groups of 48 Grimaud female weaned rabbits received the supplemented or the control ration; ...
[EN] The aim of this study was to evaluate the effects of turmeric powder and ascorbic acid on lipid oxidation and antioxidant capacity in cooked rabbit burgers. The burgers were derived from 3 different formulations (C, ...
[EN] The aim of the experiment was to compare the reproductive performance and nursing behaviour of rabbit does reared under 2 different light intensities and observe the preference of does among cages with different light ...