Effects of tomato pomace supplementation on carcass characteristics and meat quality of fattening rabbits (Articolo in rivista)

Type

• Articolo in rivista (Classe)
• Prodotto della ricerca (Classe)

Label

• Effects of tomato pomace supplementation on carcass characteristics and meat quality of fattening rabbits (Articolo in rivista) (literal)

Anno

• 2013-01-01T00:00:00+01:00 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

• 10.1016/j.meatsci.2013.04.011 (literal)

Alternative label

• Peiretti P.G., Gai F., Brugiapaglia A., Rotolo L., Gasco L., (2013)
  Effects of tomato pomace supplementation on carcass characteristics and meat quality of fattening rabbits
  in Meat science
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Peiretti P.G., Gai F., Brugiapaglia A., Rotolo L., Gasco L., (literal)

Pagina inizio

• 345 (literal)

Pagina fine

• 351 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 95 (literal)

Rivista

• Meat science (Rivista)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali

• 7 (literal)

Note

• ISI Web of Science (WOS) (literal)
• Scopus (literal)
• PubMe (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Peiretti P.G., Gai F., Institute of Science of Food Production, National Research Council, Grugliasco (TO), Italy. Brugiapaglia A., Rotolo L., Gasco L., Department of Agriculture, Forestry, and Food Sciences, University of Torino, Grugliasco (TO), Italy. (literal)

Titolo

• Effects of tomato pomace supplementation on carcass characteristics and meat quality of fattening rabbits (literal)

Abstract

• The aim of this study was to determine how a feeding plan characterized by different levels of tomato pomace (TP) supplementation influences the carcass characteristics, the chemical, physical and sensorial characteristics of rabbit meat. 144 weaned crossbred rabbits were divided into three groups of 48 each. The first group was fed a basal diet without TP, while the other two groups were fed the basal diet after replacing part of the diet with TP at 3% and 6%, respectively. There was a significant difference between the experimental groups in terms of live and carcass weights. The meat of rabbits fed on a 6% TP diet exhibited higher yellowness (b*) and Chroma values when compared to others. The saturated fatty acid content in the longissimus dorsi muscle and perirenal fat decreased significantly with increasing TP inclusion, while polyunsaturated fatty acids increased. Furthermore, our results indicate that a diet integrated with 6% TP could influence positively the overall preference of cooked meat. (literal)

Prodotto di

• Qualità delle filiere alimentari tipiche del Nord Italia mediante piattaforme tecnologiche integrate (AG.P05.012.001) (Modulo)
• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)

Autore CNR

• PIER GIORGIO PEIRETTI (Unità di personale interno)
• FRANCESCO GAI (Unità di personale interno)

Insieme di parole chiave

• Keywords of "Effects of tomato pomace supplementation on carcass characteristics and meat quality of fattening rabbits" (Insieme di parole chiave)

Incoming links:

Prodotto

• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)
• Qualità delle filiere alimentari tipiche del Nord Italia mediante piattaforme tecnologiche integrate (AG.P05.012.001) (Modulo)

Autore CNR di

• PIER GIORGIO PEIRETTI (Unità di personale interno)
• FRANCESCO GAI (Unità di personale interno)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Meat science (Rivista)

Insieme di parole chiave di

• Keywords of "Effects of tomato pomace supplementation on carcass characteristics and meat quality of fattening rabbits" (Insieme di parole chiave)