[EN] Rabbit is one of the most versatile livestock species, responding successfully to bio-economic principles, which promote a clever use of resources and their conversion into added value products, such as functional ...

[EN] Market segmentation divides the market into small groups of consumers who share similar characteristics. As all consumers within the same group have a common profile, marketing strategies can be adapted to target a ...

[EN] The aim of this study was to compare the effect and duration of dietary inclusion of 5% spirulina (Arthrospira platensis) and/or 3% thyme (Thymus vulgaris) on growing rabbit carcass composition, meat and bone rheological ...

[EN] Pannon White bucks were selected divergently using CT method by the volume of the hind leg muscle. Animals showed the highest and lowest muscle volumes were selected as minus and plus-selected variants. The male ...

[EN] Oxidative processes in meat lead to meat quality deterioration. Meat has endogenous antioxidants and prooxidants. Our objective was to study the activity of the antioxidant enzymes in two different lines of rabbit ...

[EN] The aim of this study was to evaluate production performance, carcass characteristics and nutritive value of meat of rabbits reared under the 2 prevailing feeding strategies in Uruguay. One week after weaning, 96 ...

[EN] The object of this study was to evaluate the effect of Zingiber officinale powder on physical-chemical traits, microbiological growth and sensory properties of rabbit burger. Raw burgers (only meat and meat added with ...

[EN] This study explored the key volatile compounds in both male and female rabbit meat. Simultaneous distillation extraction with dichloromethane was adopted to extract the volatile compounds in Hyla rabbit meat. A total ...