Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits

Meat Science

Volumn 92, Issue 4, 2012, Pages 783-788

  Dal Bosco, A ^a   Mourvaki, E ^a   Cardinali, R ^a   Servili, M ^a   Sebastiani, B ^a   Ruggeri, S ^a   Mattioli, S ^a   Taticchi, A ^a   Esposto, S ^a   Castellini, C ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Meat quality; Olive pomace; Ortho diphenols; Polyphenols; Productive performance; Rabbit

Indexed keywords

MEAT QUALITY; OLIVE POMACE; ORTHO-DIPHENOLS; POLYPHENOLS; PRODUCTIVE PERFORMANCE; RABBIT;

PHENOLS; POLYUNSATURATED FATTY ACIDS;

MEATS;

ORYCTOLAGUS CUNICULUS;

ANTIOXIDANT; MONOUNSATURATED FATTY ACID; PEROXIDE; PHENOL DERIVATIVE; UNSATURATED FATTY ACID;

ANIMAL; ANIMAL DISEASE; ARTICLE; CALORIC INTAKE; CHEMISTRY; COMPARATIVE STUDY; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIET; ECONOMICS; FOOD INDUSTRY; FOOD QUALITY; FRUIT; GROWTH, DEVELOPMENT AND AGING; INDUSTRIAL WASTE; ITALY; LIPID PEROXIDATION; MEAT; METABOLISM; MUSCLE DEVELOPMENT; NUTRITIONAL VALUE; OLIVE TREE; RABBIT; SKELETAL MUSCLE; WEANING; WEIGHT GAIN;

ANIMALS; ANTIOXIDANTS; DIET; ENERGY INTAKE; FATTY ACIDS, MONOUNSATURATED; FATTY ACIDS, UNSATURATED; FOOD QUALITY; FOOD-PROCESSING INDUSTRY; FRUIT; INDUSTRIAL WASTE; ITALY; LIPID PEROXIDATION; MEAT; MUSCLE DEVELOPMENT; MUSCLE, SKELETAL; NUTRITIVE VALUE; OLEA; PEROXIDES; PHENOLS; RABBITS; WEANING; WEIGHT GAIN;

EID: 84865531400     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.07.001     Document Type: Article

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