The source of fat in a diet for rabbits ha san impact on the fatty acid composition, oxidative stability, colour and pH of rabbit meat | Vir mascobe v krmi za kunce ima vpliv na mascobnokislinsko sestavo, oksidativno stabilnost in barvo ter oH kuncjega mesa
2013
Trebusak, T., Ljubljana Univ. (Slovenia). Biotechnical Fac., Zootechnical Dept. | Levart, A. | Salobir, J. | Pirman, T.
The purpose of this study was to assess changes in fatty acid composition of rabbit meat, if the saturated fatty acids (SFA) were replaced with polyunsaturated fatty acids (PUFA) in the diet for rabbits. In this context, the oxidative stability and color and pH of rabbit meat were of interest. In the study, 24 SIKA rabbits of both sexes were used. The diets differed only in the type of fat, the co
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Este registro bibliográfico ha sido proporcionado por University of Ljubljana