| Título: | Rabbit meat as a functional food : meat quality produced with and without fresh alfalfa ad libitum |
| Autores: | CAPRA, GUSTAVO, Autor ; FRADILETTI, FLORENCIA, Autor ; MARTINEZ, ROSANA, Autor ; COZZANO, SONIA , Autor ; REPISO, LUIS, Autor ; IBÁÑEZ, FACUNDO, Autor ; MÁRQUEZ, ROSA, Autor |
| Tipo de documento: | documento electrónico |
| Fecha de publicación: | 2012 |
| ISBN/ISSN/DL: | 68001 |
| Dimensiones: | 1 p. |
| Nota general: | Presentado en: IUFoST World Congress of Food Science and Technology (16th : 2012 agosto 5-9 : Foz de Iguacu-Brasil) |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: |
Rabbit meat has widely recognized nutritional and dietetic qualities, but its contribution of bioactive substances can be improved through
modifications in the diet of growing rabbits. The aim of this study is to provide information on rabbit meat`s nutritional value obtained with two different feeding strategies: commercial pelleted food ad libitum (T1) and commercial pelleted food plus fresh alfalfa both ad libitum (T2). Samples of meat fat (L. dorsi) and dissectible fat were analyzed in order to determine intramuscular fat content and fatty acid composition. Vitamin E and mineral content (zinc, iron, magnesium and sodium) were analyzed. |
| Creative Commons : | CC BY-NC-ND |
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