The Use of Grape By-Products as a Feed Additive Enhances the Oxidative Stability of Rabbit Meat

The Use of Grape By-Products as a Feed Additive Enhances the Oxidative Stability of Rabbit Meat

The use of agro-industrial by-products in livestock nutrition is of increased interest to the feed industry. Some of the by-products are rich in bioactive compounds that could lead to an increase in the quality of animal meat products. This study aimed to evaluate the effects of dietary incorporatio...

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Bibliographic Details
Main Authors: Silvia Carta, Riccardo Chessa, Roberto Rubattu, Anna Nudda, Gianni Battacone
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Veterinary Sciences
Subjects:
oxidative stability
rabbit meat
grape by-product
fatty acids profile
Online Access:https://www.mdpi.com/2306-7381/12/2/148
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