Impact of Dietary Supplementation with Goji Berries (Lycium barbarum) on Microbiological Quality, Physico-Chemical, and Sensory Characteristics of Rabbit Meat

Forty-two New Zealand White rabbits (n = 21/group) were fed with two different diets: a commercial diet (control group) and a diet supplemented with goji berries (3% w/w). After slaughtering, the effect of dietary supplementation on microbiological, physico-chemical, and sensory characteristics of t...

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Detalles Bibliográficos
Autores principales: Castrica, Marta, Menchetti, Laura, Balzaretti, Claudia M., Branciari, Raffaella, Ranucci, David, Cotozzolo, Elisa, Vigo, Daniele, Curone, Giulio, Brecchia, Gabriele, Miraglia, Dino
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7603015/
https://www.ncbi.nlm.nih.gov/pubmed/33081259
http://dx.doi.org/10.3390/foods9101480

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7603015/
https://www.ncbi.nlm.nih.gov/pubmed/33081259
http://dx.doi.org/10.3390/foods9101480

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