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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Dalle Zotte, Antonella Cullere, Marco Sartori, Alberto Szendro, Zsolt Kovàcs, Melinda Giaccone, Valerio Dal Bosco, Alessandro |
| Description | Author Affiliation: Dalle Zotte A ( Department of Animal Medicine, Production and Health, University of Padova, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy. Electronic address: antonella.dallezotte@unipd.it.); Cullere M ( Department of Animal Medicine, Production and Health, University of Padova, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy.); Sartori A ( Department of Animal Medicine, Production and Health, University of Padova, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy.); Szendro Z ( Faculty of Animal Science, Kaposvár University, 40, Guba S. Str., H-7400 Kaposvár, Hungary.); Kovàcs M ( Faculty of Animal Science, Kaposvár University, 40, Guba S. Str., H-7400 Kaposvár, Hungary.); Giaccone V ( Department of Animal Medicine, Production and Health, University of Padova, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy.); Dal Bosco A ( Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.) |
| Abstract | The study evaluated the effect of Spirulina and Thyme dietary supplementation on rabbit meat quality, nutrient true retention and protection against oxidative stress. Rabbits in the control group (C-C) received a non-supplemented pellet throughout the experiment (5-11weeks of age). In the other groups, the pellet contained 5% Spirulina (S), 3% Thyme (T), or both (ST) for either the entire (groups S-S, T-T, ST-ST) or only the final part of the growing period (8-11weeks: groups C-S, C-T, C-ST). Spirulina supplementation increased the γ-linolenic acid content of rabbit meat, whereas Thyme improved the oxidative stability of raw and freeze-dried meat. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Issue Number | 2 |
| Volume Number | 98 |
| e-ISSN | 18734138 |
| Journal | Meat Science |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2014-10-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Nutritional Discipline Sciences Animal Feed Dietary Supplements Meat Analysis Spirulina Chemistry Thymus Plant Animals Fatty Acids Fatty Acids, Monounsaturated Fatty Acids, Unsaturated Freeze Drying Nutritive Value Oxidation-reduction Drug Effects Oxidative Stress Rabbits Thiobarbituric Acid Reactive Substances Gamma-linolenic Acid Journal Article Research Support, Non-u.s. Gov't |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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