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Carcass characteristics and meat quality of rabbit lines selected for different objectives:

  • Published:1998-05 Issue:2 Volume:54 Page:115-123
  • ISSN:0301-6226
  • Container-title:Livestock Production Science
  • language:en
  • Short-container-title:Livestock Production Science

Author:

Pla M,Guerrero L,Guardia D,Oliver M.A,Blasco A

Publisher

Elsevier BV

Subject

General Veterinary,Animal Science and Zoology

Reference32 articles.

1. The role of collagen in the development of muscle and its relationship to eating quality;Bailey;J. Anim. Sci.,1985

2. Rabbit carcass and meat quality: effect of strain, rabbitry and age;Bernardini Battaglini;Ital. J. Food Sci.,1994

3. Effect of sire strain, feeding, age and sex on rabbit carcass;Bernardini Battaglini;World Rabbit Sci.,1995

4. Harmonization of criteria and terminology in rabbit meat research. Revised proposal;Blasco;World Rabbit Sci.,1996

5. Muscular pH of the rabbit;Blasco;Ann. Zootech.,1990

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