Effect of diet chestnut tannin supplementation on meat quality, fatty acid profile and lipid stability in broiler rabbits-Reference-Cited by-同舟云学术

Effect of diet chestnut tannin supplementation on meat quality, fatty acid profile and lipid stability in broiler rabbits

Published:2009-01 Issue:sup2 Volume:8 Page:787-789
ISSN:1828-051X
Container-title:Italian Journal of Animal Science
language:en
Short-container-title:Italian Journal of Animal Science

Author:

Gai Francesco¹,Gasco Laura¹,Wei Liu Hua²,Lussiana Carola¹,Brugiapaglia Alberto¹,Masoero Giorgio³,Zoccarato Ivo¹

Affiliation:

1. Dipartimento di Scienze Zootecniche, Università di Torino, Italy

2. Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China

3. Istituto Sperimentale per la Zootecnia, Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Torino, Italy

Publisher

Informa UK Limited

Subject

Animal Science and Zoology

Link

https://www.tandfonline.com/doi/pdf/10.4081/ijas.2009.s2.787

Reference10 articles.

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2. Boccard, R., Butcher, L., Casleels, E., Cosentino, E., Dransfìeld, E., Hood, D.E., Joseph, R.L., MacDougall, D.B., Rhodes, D.N., Schön, I., Tinbergen, B.J., Touraille, C., 1981. Procedures for measuring meat quality characteristics in beef production experiments. Report of a working group in the Commission of the European Communities (CEC), Beef production research programme. Livest. Prod. Sci. 8:385–397.

3. Chistopherson, S, Glass, R.L., 1969. Preparation of milk fat methyl esters by alcoholysis in an essential non-alcoholic solution. J. Dairy Sci. 52:1289–1290.

4. Combes, S., Auvergne, A., Lebas, F., 2000. Effect of cooking temperature on Warner-Bratzler tenderness measurement in rabbit meat. In Proceedings of the 7thWorld Rabbit Congress. Vol. A, 573–578.

5. Dalle Zotte, A., 2002. Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality. Livest. Prod. Sci. 75:11–32.

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