Performance, fatty acids profile and oxidative stability of meat of rabbits fed different lipid sources-Reference-Cited by-同舟云学术

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

Published:2018-12 Issue:suppl 1 Volume:38 Page:351-356
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ANDRADE Túlio Henrique Leite de¹,PASCOAL Leonardo Augusto Fonseca¹,MARTINS Terezinha Domiciano Dantas¹,SILVA José Humberto Vilar¹,SILVA Jordanio Fernandes da¹,WATANABE Pedro Henrique²,FERREIRA Valquíria Cardoso da Silva¹

Affiliation:

1. Universidade Federal da Paraíba, Brasil

2. Universidade Federal do Ceará, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v38s1/0101-2061-cta-fst20017.pdf

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4. Dietary fatty acid profile: effects on caecal fermentation and performance of young and fattening rabbits;Casado C.;World Rabbit Science,2013

5. Influence of ate at weaning and nutritive value of weaning diet on growth performance and caecal traits in rabbits;Cesari V.;World Rabbit Science,2009

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