Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8502601 | Meat Science | 2018 | 7 Pages |
Abstract
No significant differences were found on the rabbit productive performance and the physical-chemical characteristics of the meat. Both group of rabbits on the enriched diet showed leaner and thinner carcasses and a higher meat concentration of oleic acid. The estimated index of Î5â¯+â¯Î6-desaturase, starting from n-6 fatty acids, was lower in both groups supplemented with leaves. The use of selenium-fortified olive leaves, positively affected the lipid oxidative stability of rabbit meat.
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Authors
Simona Mattioli, Joana Margarida Machado Duarte, Cesare Castellini, Roberto D'Amato, Luca Regni, Primo Proietti, Daniela Businelli, Elisa Cotozzolo, Miguel Rodrigues, Alessandro Dal Bosco,