Effect of dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on rabbit meat appearance, oxidative stability and fatty acid profile during retail display

Meat Science

Volumn 96, Issue 1, 2014, Pages 114-119

  Dal Bosco, A ^a   Gerencsér, Zs ^b   Szendro, Zs ^b   Mugnai, C ^c   Cullere, M ^d   Kovacs M ^b   Ruggeri, S ^a   Mattioli, S ^a   Castellini, C ^a   Dalle Zotte, A ^d  

^a UNIVERSITY OF PERUGIA   (Italy)

^b SZENT ISTVÁN UNIVERSITY   (Hungary)

^c UNIVERSITY OF TERAMO   (Italy)

^d UNIVERSITY OF PADOVA   (Italy)

Author keywords

Lipid oxidation; Physical traits; Rabbit meat; Spirulina; Thyme

Indexed keywords

ARTHROSPIRA PLATENSIS; DIETARY SUPPLEMENTATION; DIFFERENT TREATMENTS; LIPID OXIDATION; PHYSICAL TRAITS; SPIRULINA; THYME; WATER HOLDING CAPACITY;

FATTY ACIDS; NUTRITION;

MEATS;

ALPHA TOCOPHEROL; OMEGA 3 FATTY ACID;

ANIMAL; ANIMAL FOOD; ARTICLE; CHEMISTRY; COLOR; DIET SUPPLEMENTATION; DRUG EFFECT; LIPID METABOLISM; LIPID OXIDATION; MEAT; OXIDATIVE STRESS; PHYSICAL TRAITS; PHYSIOLOGY; RABBIT; RABBIT MEAT; SKELETAL MUSCLE; SPIRULINA; THYME; THYMUS (PLANT); WEANING;

LIPID OXIDATION; PHYSICAL TRAITS; RABBIT MEAT; SPIRULINA; THYME;

ALPHA-TOCOPHEROL; ANIMAL NUTRITIONAL PHYSIOLOGICAL PHENOMENA; ANIMALS; COLOR; DIETARY SUPPLEMENTS; FATTY ACIDS, OMEGA-3; LIPID METABOLISM; MEAT; MUSCLE, SKELETAL; OXIDATIVE STRESS; RABBITS; SPIRULINA; THYMUS PLANT; WEANING;

EID: 84880975817     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.06.021     Document Type: Article

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