A HIGHER PROPORTION OF PUFA IN DIET INCREASES THE PUFA CONTENT IN RABBIT MEAT, BUT REDUCES THE OXIDATIVE STABILITY OF MEAT

by Tina Trebušak, Alenka Levart, Janez Salobir, University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Groblje 3, SI-1230 Domžale, Slovenia - University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Groblje 3, SI-1230 Domžale, Slovenia
Published 2015-09-01

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