Performance, fatty acids profile and oxidative stability of meat of rabbits fed different lipid sources

Performance, fatty acids profile and oxidative stability of meat of rabbits fed different lipid sources

Abstract To evaluate the use of different lipid sources in diets of growing rabbits, 60 New Zealand White rabbits were evaluated on performance, carcass traits, meat composition, fatty acid profile and oxidative stability of refrigerated and frozen meat. The experiment was distributed in a randomiz...

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Bibliographic Details
Main Authors: Túlio Henrique Leite de ANDRADE, Leonardo Augusto Fonseca PASCOAL, Terezinha Domiciano Dantas MARTINS, José Humberto Vilar SILVA, Jordanio Fernandes da SILVA, Pedro Henrique WATANABE, Valquíria Cardoso da Silva FERREIRA
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2018-08-01
Series:Food Science and Technology
Subjects:
fat
oil
performance
peroxidation
rabbit meat
PUFA
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005018104&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005018104&lng=en&tlng=en

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