Related references
Note: Only part of the references are listed.Benefits of Enterocin M and Sage Combination on the Physico-chemical Traits, Fatty Acid, Amino Acid, and Mineral Content of Rabbit Meat
Monika Pogany Simonova et al.
PROBIOTICS AND ANTIMICROBIAL PROTEINS (2020)
Autochtonous StrainEnterococcus faeciumEF2019(CCM7420), Its Bacteriocin and Their Beneficial Effects in Broiler Rabbits-A Review
Monika Pogany Simonova et al.
ANIMALS (2020)
Benefits and Inputs From Lactic Acid Bacteria and Their Bacteriocins as Alternatives to Antibiotic Growth Promoters During Food-Animal Production
Nuria Vieco-Saiz et al.
FRONTIERS IN MICROBIOLOGY (2019)
Herbs and spices inclusion as feedstuff or additive in growing rabbit diets and as additive in rabbit meat: A review
A. Dalle Zotte et al.
LIVESTOCK SCIENCE (2016)
Effect of of pre- and post-weaning dietary supplementation with Digestarom® herbal formulation on rabbit carcass traits and meat quality
C. Celia et al.
MEAT SCIENCE (2016)
Dietary supplementation of a bacteriocinogenic and probiotic strain of Enterococcus faecium CCM7420 and its effect on the mineral content and quality of Musculus longissimus dorsi in rabbits
M. Pogany Simonova et al.
ANIMAL PRODUCTION SCIENCE (2016)
Dietary Supplementation of Oregano and Sage Dried Leaves on Performances and Meat Quality of Rabbits
Luca Rotolo et al.
JOURNAL OF INTEGRATIVE AGRICULTURE (2013)
The role of rabbit meat as functional food
Antonella Dalle Zotte et al.
MEAT SCIENCE (2011)
Quality of Rabbit Meat and Phyto-Additives
Monika Pogany Simonova et al.
CZECH JOURNAL OF FOOD SCIENCES (2010)
Enterococcus faecium CCM7420, bacteriocin PPB CCM7420 and their effect in the digestive tract of rabbits
M. Pogany Simonova et al.
CZECH JOURNAL OF ANIMAL SCIENCE (2009)
Share Paper
