Quality of rabbit meat after application of bacteriocinogenic and probiotic strain Enterococcus faecium CCM 4231 in rabbits

International Journal of Probiotics and Prebiotics

Volumn 4, Issue 1, 2009, Pages 1-6

  Simonová, Monika Pogány ^a   Lauková, Andrea ^a   Chrastinová, Eubica ^b   Szabóová, Renáta ^a   Mojto, Jozef ^b   Strompfová, Viola ^a   Rafay, Ján ^b  

^a INSTITUTE OF ANIMAL PHYSIOLOGY   (Slovakia)

^b Slovak Agricultural Research Center   (Slovakia)

Author keywords

Amino acids; Bacteriocin; Probiotic; Rabbit meat

Indexed keywords

ALANINE; AMINO ACID; GLUTAMIC ACID; HISTIDINE; LEUCINE; PROLINE; SERINE; THREONINE; TYROSINE;

AMINO ACID COMPOSITION; ANIMAL EXPERIMENT; ANIMAL FOOD; ANIMAL TISSUE; ARTICLE; BACTERIAL STRAIN; BREEDING; CONTROLLED STUDY; DIET SUPPLEMENTATION; ENTEROCOCCUS FAECIUM; FOOD ANALYSIS; FOOD COMPOSITION; FOOD QUALITY; FOOD STORAGE; LIVESTOCK; MICROBIOLOGICAL EXAMINATION; NONHUMAN; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; RABBIT MEAT;

EID: 62549085236     PISSN: 15551431     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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