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Italian Journal of Animal Science Volume 8, 2009 - Issue sup2: Proceedings of the 18th ASPA Congress, Palermo, June 9-12, 2009
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Article

Effect of diet chestnut tannin supplementation on meat quality, fatty acid profile and lipid stability in broiler rabbits

Francesco GaiDipartimento di Scienze Zootecniche, Università di Torino, Italy
,
Laura GascoDipartimento di Scienze Zootecniche, Università di Torino, ItalyCorrespondence[email protected]
,
Hua Wei LiuInstitute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China
,
Carola LussianaDipartimento di Scienze Zootecniche, Università di Torino, Italy
,
Alberto BrugiapagliaDipartimento di Scienze Zootecniche, Università di Torino, Italy
,
Giorgio MasoeroIstituto Sperimentale per la Zootecnia, Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Torino, Italy
&
Ivo ZoccaratoDipartimento di Scienze Zootecniche, Università di Torino, Italy
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Pages 787-789 | Published online: 07 Mar 2016

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Francesca Bonelli, Luca Turini, Aurora Paganelli, Giuseppe Conte, Valentina Meucci, Micaela Sgorbini, Arianna Buccioni & Marcello Mele. (2021) Evaluation of oral administration of chestnut tannins in preventing calf diarrhoea. Italian Journal of Animal Science 20:1, pages 640-649.
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Simone Mancini, Roberta Moruzzo, Sara Minieri, Barbara Turchi, Domenico Cerri, Domenico Gatta, Simona Sagona, Antonio Felicioli & Gisella Paci. (2019) Dietary supplementation of quebracho and chestnut tannins mix in rabbit: effects on live performances, digestibility, carcase traits, antioxidant status, faecal microbial load and economic value. Italian Journal of Animal Science 18:1, pages 621-629.
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Articles from other publishers (10)

María Rodríguez, María Dolores Carro, Víctor Valiente, Nora Formoso-Rafferty & Pilar G. Rebollar. (2019) Supplementation with Fish Oil Improves Meat Fatty Acid Profile although Impairs Growth Performance of Early Weaned Rabbits. Animals 9:7, pages 437.
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Barbara Turchi, Simone Mancini, Roberta Pastorelli, Carlo Viti, Laura Tronconi, Fabrizio Bertelloni, Antonio Felicioli, Domenico Cerri, Filippo Fratini & Gisella Paci. (2019) Dietary supplementation of chestnut and quebracho tannins mix: Effect on caecal microbial communities and live performance of growing rabbits. Research in Veterinary Science 124, pages 129-136.
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Simone Mancini, Sara Minieri, Arianna Buccioni, Margherita Marzoni Fecia di Cossato, Claudia Russo & Gisella Paci. (2019) The influence of dietary chestnut and quebracho tannins mix on rabbit meat quality. Animal Science Journal 90:5, pages 680-689.
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Antonella Dalle Zotte, Marco Cullere, Giulia Tasoniero, Zsolt Gerencsér, Zsolt Szendrő, Enrico Novelli & Zsolt Matics. (2018) Supplementing growing rabbit diets with chestnut hydrolyzable tannins: Effect on meat quality and oxidative status, nutrient digestibilities, and content of tannin metabolites. Meat Science 146, pages 101-108.
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Vida Rezar, Janez Salobir, Alenka Levart, Urška Tomažin, Martin Škrlep, Nina Batorek Lukač & Marjeta Čandek-Potokar. (2017) Supplementing entire male pig diet with hydrolysable tannins: Effect on carcass traits, meat quality and oxidative stability. Meat Science 133, pages 95-102.
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F. Vizzarri, M. Palazzo, A.G. D’Alessandro & D. Casamassima. (2017) Productive performance and meat quality traits in growing rabbit following the dietary supplementation of Lippia citriodora , Raphanus sativus and Solanum lycopersicum extracts. Livestock Science 200, pages 53-59.
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A. Kovitvadhi, L. Gasco, I. Ferrocino, L. Rotolo, S. Dabbou, V. Malfatto, F. Gai, P.G. Peiretti, M. Falzone, C. Vignolini, L. Cocolin & I. Zoccarato. (2016) Effect of purple loosestrife (Lythrum salicaria) diet supplementation in rabbit nutrition on performance, digestibility, health and meat quality. Animal 10:1, pages 10-18.
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Massimiliano Petracci & Claudio Cavani. (2013) Rabbit meat processing: historical perspective to future directions. World Rabbit Science 21:4.
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A.M. Abdel-Khalek. (2013) Supplemental antioxidants in rabbit nutrition: A review. Livestock Science 158:1-3, pages 95-105.
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Antonella Dalle Zotte & Zsolt Szendrő. (2011) The role of rabbit meat as functional food. Meat Science 88:3, pages 319-331.
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