Rabbit meat as a functional food : meat quality produced with and without fresh alfalfa ad libitum
Resumen:
Rabbit meat has widely recognized nutritional and dietetic qualities, but its contribution of bioactive substances can be improved through modifications in the diet of growing rabbits. The aim of this study is to provide information on rabbit meat`s nutritional value obtained with two different feeding strategies: commercial pelleted food ad libitum (T1) and commercial pelleted food plus fresh alfalfa both ad libitum (T2). Samples of meat fat (L. dorsi) and dissectible fat were analyzed in order to determine intramuscular fat content and fatty acid composition. Vitamin E and mineral content (zinc, iron, magnesium and sodium) were analyzed.
| 2012 | |
|
ALIMENTACIÓN ALIMENTOS PARA ANIMALES CARNE NUTRICIÓN |
|
| Inglés | |
| Laboratorio Tecnológico del Uruguay | |
| Catálogo digital del LATU | |
| https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=30021 | |
| Acceso abierto | |
| CC BY-NC-ND |
| _version_ | 1807353829954420736 |
|---|---|
| author | CAPRA, GUSTAVO |
| author2 | FRADILETTI, FLORENCIA MARTINEZ, ROSANA COZZANO, SONIA REPISO, LUIS IBÁÑEZ, FACUNDO MÁRQUEZ, ROSA |
| author2_role | author author author author author author |
| author_facet | CAPRA, GUSTAVO FRADILETTI, FLORENCIA MARTINEZ, ROSANA COZZANO, SONIA REPISO, LUIS IBÁÑEZ, FACUNDO MÁRQUEZ, ROSA |
| author_role | author |
| collection | Catálogo digital del LATU |
| dc.coverage.none.fl_str_mv | Presentado en: IUFoST World Congress of Food Science and Technology (16th : 2012 agosto 5-9 : Foz de Iguacu-Brasil) |
| dc.creator.none.fl_str_mv | CAPRA, GUSTAVO FRADILETTI, FLORENCIA MARTINEZ, ROSANA COZZANO, SONIA REPISO, LUIS IBÁÑEZ, FACUNDO MÁRQUEZ, ROSA |
| dc.date.none.fl_str_mv | 2012-01-01 |
| dc.description.abstract.none.fl_txt_mv | Rabbit meat has widely recognized nutritional and dietetic qualities, but its contribution of bioactive substances can be improved through modifications in the diet of growing rabbits. The aim of this study is to provide information on rabbit meat`s nutritional value obtained with two different feeding strategies: commercial pelleted food ad libitum (T1) and commercial pelleted food plus fresh alfalfa both ad libitum (T2). Samples of meat fat (L. dorsi) and dissectible fat were analyzed in order to determine intramuscular fat content and fatty acid composition. Vitamin E and mineral content (zinc, iron, magnesium and sodium) were analyzed. |
| dc.format.none.fl_str_mv | Pdf |
| dc.identifier.none.fl_str_mv | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=30021 30021 urn:ISBN:68001 |
| dc.language.iso.none.fl_str_mv | eng |
| dc.rights.license.none.fl_str_mv | CC BY-NC-ND |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess CC BY-NC-ND |
| dc.source.none.fl_str_mv | reponame:Catálogo digital del LATU instname:Laboratorio Tecnológico del Uruguay instacron:Laboratorio Tecnológico del Uruguay |
| dc.subject.none.fl_str_mv | ALIMENTACIÓN ALIMENTOS PARA ANIMALES CARNE NUTRICIÓN |
| dc.title.none.fl_str_mv | Rabbit meat as a functional food : meat quality produced with and without fresh alfalfa ad libitum |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/conferenceObject Publicado |
| dc.type.version.none.fl_str_mv | info:eu-repo/semantics/publishedVersion |
| description | Rabbit meat has widely recognized nutritional and dietetic qualities, but its contribution of bioactive substances can be improved through modifications in the diet of growing rabbits. The aim of this study is to provide information on rabbit meat`s nutritional value obtained with two different feeding strategies: commercial pelleted food ad libitum (T1) and commercial pelleted food plus fresh alfalfa both ad libitum (T2). Samples of meat fat (L. dorsi) and dissectible fat were analyzed in order to determine intramuscular fat content and fatty acid composition. Vitamin E and mineral content (zinc, iron, magnesium and sodium) were analyzed. |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| id | LATU_7889227fd8982606057e005fa5c8d706 |
| identifier_str_mv | 30021 urn:ISBN:68001 |
| instacron_str | Laboratorio Tecnológico del Uruguay |
| institution | Laboratorio Tecnológico del Uruguay |
| instname_str | Laboratorio Tecnológico del Uruguay |
| language | eng |
| network_acronym_str | LATU |
| network_name_str | Catálogo digital del LATU |
| oai_identifier_str | oai:PMBOAI:30021 |
| publishDate | 2012 |
| reponame_str | Catálogo digital del LATU |
| repository.mail.fl_str_mv | lfiori@latu.org.uy |
| repository.name.fl_str_mv | Catálogo digital del LATU - Laboratorio Tecnológico del Uruguay |
| repository_id_str | |
| rights_invalid_str_mv | CC BY-NC-ND CC BY-NC-ND |
| spelling | Rabbit meat as a functional food : meat quality produced with and without fresh alfalfa ad libitumCAPRA, GUSTAVOFRADILETTI, FLORENCIAMARTINEZ, ROSANACOZZANO, SONIA REPISO, LUISIBÁÑEZ, FACUNDOMÁRQUEZ, ROSAALIMENTACIÓNALIMENTOS PARA ANIMALESCARNENUTRICIÓNRabbit meat has widely recognized nutritional and dietetic qualities, but its contribution of bioactive substances can be improved through modifications in the diet of growing rabbits. The aim of this study is to provide information on rabbit meat`s nutritional value obtained with two different feeding strategies: commercial pelleted food ad libitum (T1) and commercial pelleted food plus fresh alfalfa both ad libitum (T2). Samples of meat fat (L. dorsi) and dissectible fat were analyzed in order to determine intramuscular fat content and fatty acid composition. Vitamin E and mineral content (zinc, iron, magnesium and sodium) were analyzed.2012-01-01info:eu-repo/semantics/conferenceObjectPublicadoinfo:eu-repo/semantics/publishedVersionPdfhttps://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=3002130021urn:ISBN:68001engPresentado en: IUFoST World Congress of Food Science and Technology (16th : 2012 agosto 5-9 : Foz de Iguacu-Brasil)info:eu-repo/semantics/openAccessCC BY-NC-NDCC BY-NC-NDreponame:Catálogo digital del LATUinstname:Laboratorio Tecnológico del Uruguayinstacron:Laboratorio Tecnológico del Uruguay2020-05-12T17:56:07Zoai:PMBOAI:30021Gobiernohttps://latu.org.uy/https://catalogo.latu.org.uy/ws/PMBOAIlfiori@latu.org.uyUruguayopendoar:2024-08-01T14:48:47.184189Catálogo digital del LATU - Laboratorio Tecnológico del Uruguayfalse |
| spellingShingle | Rabbit meat as a functional food : meat quality produced with and without fresh alfalfa ad libitum CAPRA, GUSTAVO ALIMENTACIÓN ALIMENTOS PARA ANIMALES CARNE NUTRICIÓN |
| status_str | publishedVersion |
| title | Rabbit meat as a functional food : meat quality produced with and without fresh alfalfa ad libitum |
| title_full | Rabbit meat as a functional food : meat quality produced with and without fresh alfalfa ad libitum |
| title_fullStr | Rabbit meat as a functional food : meat quality produced with and without fresh alfalfa ad libitum |
| title_full_unstemmed | Rabbit meat as a functional food : meat quality produced with and without fresh alfalfa ad libitum |
| title_short | Rabbit meat as a functional food : meat quality produced with and without fresh alfalfa ad libitum |
| title_sort | Rabbit meat as a functional food : meat quality produced with and without fresh alfalfa ad libitum |
| topic | ALIMENTACIÓN ALIMENTOS PARA ANIMALES CARNE NUTRICIÓN |
| url | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=30021 |
