181 research outputs found
Effects of diets with increasing levels of Spirulina Platensis on carcass characteristics, meat quality and fatty acid composition of growing rabbits.
NUTRITIVE VALUE OF LEAVES AND PRUNING RESIDUES OF RED AND WHITE GRAPEVINE (VITIS VINIFERA L.) VARIETIES
Effects of diets with increasing levels of golden flaxseed on carcass characteristics, meat quality and lipid traits of growing rabbits
The aim of this study was to determine the effects of three levels (0, 8, or 16%) of the golden variety of flaxseed (GFS; Linum usitatissimum L.), included in isonitrogenous and isocaloric diets, on the carcass characteristics, meat composition and fatty acid profile of rabbit meat and perirenal fat. The trial was carried out on 30 weaned crossbred rabbits aged 9 weeks, weighing on average 2074 g. The animals were divided equally into three groups of 10 (five male and five female rabbits each) and kept separate in individual cages. At the end of the experiment, which lasted 5 weeks, there were no significant differences between the groups in the carcass yield or the proportions of various carcass parts and edible organs. Although the chemical composition of the meat was not significantly affected by the dietary treatment, the saturated fatty acid and monounsaturated fatty acid proportion in the longissimus dorsi muscle (-22% and -24%, respectively) and perirenal fat (-34% and –29%, respectively) decreased and the polyunsaturated fatty acid (PUFA) increased (+36% in the muscle and 43% in the fat, respectively) with increased GFS inclusion. GFS dietary supplementation has shown to be effective in improving the n-3 PUFAproportion (76% in the muscle and 77% in the fat, respectively), decreasing the n-6/n-3 ratio and reducing the saturation, atherogenic and thrombogenic indexes of the meat, with consequent benefits on the nutritional quality of rabbit meat for consumers
Lipid maturity trend in crops as characterized by alfa linolenic acid decay and by NIRS study
Near infrared reflectance spectroscopy (NIRS) evaluation of the nutritive value of leaf and green pruning residues of grapevine (Vitis vinifera L.) cultivars
Vibrational spectroscopy to predict in vitro digestibility and the maturity index of different forage crops during the growing cycle and after freeze- or oven-drying treatment
Nutritive quality and fatty acid profile of Ravizzone (Brassica campestris L. var. Oleifera) seeds and plant during growth
Effects of replacing palm oil with maze oil and Curcuma Longa supplementation on the performances, carcass characteristics, meat quality and fatty acid profile of the perirenal fat and muscle of growing rabbits.
Apparent digestibility of hays in horses determined by total collection of faeces and using internal marker methods
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