Meat physical quality and muscle fibre properties of rabbit meat as affected by the sire breed, season, parity order and gender in an organic production system
The aim of the study was to evaluate some meat physical quality and muscle fibre properties of rabbit meat when considering 2 sire breeds (SB: Vienna Blue [VB]; Burgundy Fawn [BF]; both coloured and slow-growing breeds), several parity orders (P: 1, 2, ≥3), gender (G), and 2 slaughter seasons (SS: s...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitat Politècnica de València
2016-06-01
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| Series: | World Rabbit Science |
| Subjects: | |
| Online Access: | http://polipapers.upv.es/index.php/wrs/article/view/4300 |