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Effect of genotype, age at slaughter and sex on chemical composition and sensory profile of rabbit meat

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Effect of genotype, age at slaughter and sex on chemical composition and sensory profile of rabbit meat

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Gasperlin, L.; Polak, T.; Rajar, A.; Skvarèa, M.; Zlender, B. (2006). Effect of genotype, age at slaughter and sex on chemical composition and sensory profile of rabbit meat. World Rabbit Science. 14(3). doi:10.4995/wrs.2006.558

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Título: Effect of genotype, age at slaughter and sex on chemical composition and sensory profile of rabbit meat
Autor:
Fecha difusión:
Resumen:
[EN] A study was conducted to evaluate the chemical composition (moisture, protein, ash, fat, cholesterol, fatty acid composition)and sensory profile of meat from rabbits of both sexes belonging to two genotypes (Slovenian ...[+]
Palabras clave: Rabbit meat , Chemical composition , Fatty acid composition , Cholesterol , Sensory traits
Derechos de uso: Reconocimiento - No comercial (by-nc)
Fuente:
World Rabbit Science. (issn: 1257-5011 ) (eissn: 1989-8886 )
DOI: 10.4995/wrs.2006.558
Editorial:
World Rabbit Science. ICTA. UPV
Versión del editor: https://doi.org/10.4995/wrs.2006.558
Agradecimientos:
This research was financed by the Slovene Ministry of Education, Science and Sport (V4-0736-0481-02 project). We want to express our gratitude to Milica Kaè, Ph. D. for her valuable comments on an earlier draft of this paper.[+]
Tipo: Artículo

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