Influence of Genotype Lines, Age at Slaughter and Sexes on the Composition of Rabbit Meat

Influence of Genotype Lines, Age at Slaughter and Sexes on the Composition of Rabbit Meat

Chemical composition (water, proteins, ash, intramuscular fat, cholesterol, fatty acid composition), sensory characteristics and instrumental profiles (colour and texture) of lean rabbit meat were investigated. It originated from animals of three different lines of SIKA genotype (A – mother line, C...

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Bibliographic Details
Main Authors:	Tomaž Polak, Lea Gašperlin, Alenka Rajar, Božidar Žlender
Format:	Article
Language:	English
Published:	University of Zagreb 2006-01-01
Series:	Food Technology and Biotechnology
Subjects:	rabbit meat chemical composition fatty acid composition cholesterol sensory properties
Online Access:	http://hrcak.srce.hr/file/161715

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