Influence of chestnut tannins on welfare, carcass characteristics, meat quality, and lipid oxidation in rabbits under high ambient temperature

Meat Science

Volumn 90, Issue 1, 2012, Pages 164-169

  Liu, Huawei ^a   Zhou, Daowei ^b   Tong, Jianming ^b   Vaddella, Venkata ^c  

^a NORTHEAST INSTITUTE OF GEOGRAPHY AND AGRICULTURAL ECOLOGY   (China)

^b INSTITUTE OF PLANT PROTECTION   (China)

^c MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

Chestnut tannins; High ambient temperature; Lipid oxidation; Meat quality; Welfare

Indexed keywords

AMBIENT TEMPERATURES; CHESTNUT TANNINS; LIPID OXIDATION; MEAT QUALITY; WELFARE;

BLOOD; FRUITS; MEATS; NUTRITION; TEMPERATURE;

OXIDATION;

ORYCTOLAGUS CUNICULUS;

TANNIN DERIVATIVE;

AESCULUS; ANIMAL; ANIMAL WELFARE; ARTICLE; BODY COMPOSITION; CHEMISTRY; CLINICAL TRIAL; COLOR; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DRUG EFFECT; HEAT; LIPID PEROXIDATION; MALE; MEAT; PH; PHYSIOLOGICAL STRESS; RABBIT; RANDOMIZED CONTROLLED TRIAL; STANDARD;

AESCULUS; ANIMAL WELFARE; ANIMALS; BODY COMPOSITION; COLOR; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; MALE; MEAT; RABBITS; STRESS, PHYSIOLOGICAL; TANNINS;

EID: 80053187715     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.06.019     Document Type: Article

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