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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书目信息
出版者
Kmetijsko gozdarska zbornica Slovenije, Murska Sobota (Slovenia);Kmetijsko gozdarski zavod, Murska Sobota (Slovenia)
其它主题
Aptitude a la conservation; Composicion aproximada; Acidos grasos; Propriete physicochimique; Oxidacion; Aptitud para la conservacion; Propiedades fisicoquimicas
语言
斯洛文尼亚语
类型
Conference; Non-Conventional
来源
Proceedings of the 22nd International Scientific Symposium on Nutrition of Farm Animals 'Zadravec-Erjavec Days', Ceh, T.; Kapun S..- Murska Sobota (Slovenia): Kmetijsko gozdarska zbornica Slovenije, Murska Sobota (Slovenia);Kmetijsko gozdarski zavod, Murska Sobota (Slovenia), 2013. 22th International Scientific Symposium on Nutrition of Farm Animals 'Zadravec-Erjavec Days', Radenci, 14-15 Nov 2013
粮农组织大会
22th International Scientific Symposium on Nutrition of Farm Animals 'Zadravec-Erjavec Days', , Radenci, 14-15 Nov 2013
2014-09-15
AGRIS AP