Technological characteristics of rabbit meat with raised n-3 PUFA
The dietary use of linseed in animal feeding has been proposed by many authors as a vegetable way (in alternative to fish oil or fish meal) to raise meat PUFA and mainly α- linolenic acid (C18:3 n-3) (Bernardini et al., 1999; Mattews et al., 2000; Riley et al., 2000; Rey et al., 2001). How...
Main Authors: | C. Cavani, M. Petracci, M. Betti, M. Bianchi |
---|---|
Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2011-03-01
|
Series: | Italian Journal of Animal Science |
Subjects: | |
Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/2112 |
Similar Items
-
Development of Rabbit Meat Products Fortified With n-3 Polyunsaturated Fatty Acids
by: Massimiliano Petracci, et al.
Published: (2009-10-01) -
A HIGHER PROPORTION OF PUFA IN DIET INCREASES THE PUFA CONTENT IN RABBIT MEAT, BUT REDUCES THE OXIDATIVE STABILITY OF MEAT
by: Tina Trebušak, et al.
Published: (2015-09-01) -
n-3 PUFA Sources (Precursor/Products): A Review of Current Knowledge on Rabbit
by: María Rodríguez, et al.
Published: (2019-10-01) -
Comparison between Allo-Kramer and Warner-Bratzler devices to assess rabbit meat tenderness
by: C. Cavani, et al.
Published: (2010-04-01) -
Rabbit meat processing: historical perspective to future directions
by: Massimiliano Petracci, et al.
Published: (2013-12-01)