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Influence of open-air rearing on fatty acid composition and sensory properties of rabbit meat.

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Influence of open-air rearing on fatty acid composition and sensory properties of rabbit meat.

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Cavani, C.; Bianchi, M.; Petracci, M.; Toschi, T.; Parpinello, G.; Kuzminsky, G.; Morera, P.... (2004). Influence of open-air rearing on fatty acid composition and sensory properties of rabbit meat. World Rabbit Science. 12(4):247-258. doi:10.4995/wrs.2004.568

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/9773

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Title: Influence of open-air rearing on fatty acid composition and sensory properties of rabbit meat.
Author:
Issued date:
Abstract:
[EN] A study was conducted to evaluate the fatty acid (FA) composition and sensory properties of meat from rabbits housed in the open-air in movable colony cages on pasture during the fattening period. A total of 60 rabbits ...[+]
Subjects: Rabbit , Open-air rearing , Meat , Fatty acid composition , Sensory properties
Copyrigths: Reconocimiento - No comercial (by-nc)
Source:
World Rabbit Science. (issn: 1257-5011 ) (eissn: 1989-8886 )
DOI: 10.4995/wrs.2004.568
Publisher:
World Rabbit Science. ICTA. UPV
Publisher version: https://doi.org/10.4995/wrs.2004.568
Thanks:
Research supported by Italian National Research Council.
Type: Artículo

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