Related references
Note: Only part of the references are listed.Dietary Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) supplementation to growing rabbits: Effects on raw and cooked meat quality, nutrient true retention and oxidative stability
Antonella Dalle Zotte et al.
MEAT SCIENCE (2014)
EFFECT OF DIETARY SUPPLEMENTATION OF SPIRULINA (ARTHROSPIRA PLATENSIS) AND THYME (THYMUS VULGARIS) ON APPARENT DIGESTIBILITY AND PRODUCTIVE PERFORMANCE OF GROWING RABBITS
Zs Gerencser et al.
WORLD RABBIT SCIENCE (2014)
EFFECT OF DIETARY LINSEED OIL AND GANODERMA LUCIDUM OR OLIVE LEAVES SUPPLEMENTATION ON FATTY ACID COMPOSITION AND OXIDATIVE STATUS OF RABBITS
T. Trebusak et al.
WORLD RABBIT SCIENCE (2014)
Effects of Dietary Selenium, Vitamin E, and Their Combination on Growth, Serum Metabolites, and Antioxidant Defense System in Skeletal Muscle of Broilers Under Heat Stress
Shahab Ghazi Harsini et al.
BIOLOGICAL TRACE ELEMENT RESEARCH (2012)
Evolutionary Aspects of Diet: The Omega-6/Omega-3 Ratio and the Brain
Artemis P. Simopoulos
MOLECULAR NEUROBIOLOGY (2011)
The role of rabbit meat as functional food
Antonella Dalle Zotte et al.
MEAT SCIENCE (2011)
Oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on rabbit plasma, liver and meat fatty acid composition and meat Zn, Cu, Fe and Se content
A. Tres et al.
ANIMAL (2010)
Improving functional value of meat products
Wangang Zhang et al.
MEAT SCIENCE (2010)
The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases
Artemis P. Simopoulos
EXPERIMENTAL BIOLOGY AND MEDICINE (2008)
Effect of a linseed diet on lipid oxidation, fatty acid composition of muscle, perirenal fat, and raw and cooked rabbit meat
M. Kouba et al.
MEAT SCIENCE (2008)
Effect of dietary α-linolenic acid and vitamin E on the fatty acid composition, storage stability and sensory traits of rabbit meat
A Dal Bosco et al.
MEAT SCIENCE (2004)
Share Paper
