Dietary supplementation of dried artichoke bracts on carcass characteristics and meat quality of rabbits (Abstract/Poster in atti di convegno)

Type

• Abstract/Poster in atti di convegno (Classe)
• Prodotto della ricerca (Classe)

Label

• Dietary supplementation of dried artichoke bracts on carcass characteristics and meat quality of rabbits (Abstract/Poster in atti di convegno) (literal)

Anno

• 2014-01-01T00:00:00+01:00 (literal)

Alternative label

• Dabbou S., Gasco L., Gai F., Rotolo L., Dabbou Fekih S., Brugiapaglia A., Helal A.N., Peiretti P.G., Zoccarato I. (2014)
  Dietary supplementation of dried artichoke bracts on carcass characteristics and meat quality of rabbits
  in 5es Journées Scientifiques Internationales sur la Valorisation des Bioressources, Monastir, Tunisie., 2-4 May 2014
  (literal)

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

• Dabbou S., Gasco L., Gai F., Rotolo L., Dabbou Fekih S., Brugiapaglia A., Helal A.N., Peiretti P.G., Zoccarato I. (literal)

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

• Paper CO.01. (literal)

Note

• Abstract (literal)

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

• Dabbou S., Dabbou Fekih S., Helal A.N., Laboratory \"Genome, Immune Diagnosis and Valorisation\", Higher Institute of Biotechnology of Monastir, Monastir, Tunisia. Gai F., Peiretti P.G., Institute of Science of Food Production, National Research Council, Grugliasco, Italy. Gasco L., Rotolo L., Brugiapaglia A., Zoccarato I., Department of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, Italy. (literal)

Titolo

• Dietary supplementation of dried artichoke bracts on carcass characteristics and meat quality of rabbits (literal)

Abstract

• The aim of this research was to evaluate the dietary supplementation of artichoke bracts (AB) on the carcass characteristics, the chemical, physical and meat quality traits of rabbit meat. 120 weaned crossbred rabbits aged 38 days old were used and divided into three groups that were fed with different isonitrogenous and isocaloric diets supplemented with AB at 0%, 5% and 10%, respectively. At the end of the trial 12 animals per group were slaughtered and samples of dorsal muscle were taken in order to perform laboratory analysis. Carcass parameters were not affected by treatments excepting for the slaughter weight. Meat quality traits and oxidative lipid stability were not influenced by AB supplementation except for the meat ether extract content that increased from 0.68 to 0.94% on fresh matter basis with the increase of the AB supplementation (P<0.01). In conclusion, AB can be used in rabbit without adverse effects on carcass characteristics and meat quality traits. (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

• Parole chiave di "Dietary supplementation of dried artichoke bracts on carcass characteristics and meat quality of 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)

Insieme di parole chiave di

• Parole chiave di "Dietary supplementation of dried artichoke bracts on carcass characteristics and meat quality of rabbits" (Insieme di parole chiave)