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Effects of diets with increasing levels of Spirulina platensis on the carcass characteristics, meat quality and fatty acid composition of growing rabbits



Effects of diets with increasing levels of Spirulina platensis on the carcass characteristics, meat quality and fatty acid composition of growing rabbits



Livestock Science 140(1-3): 218-224



Spirulina platensis (SP) is a useful raw material for human and animal nutrition due to its high protein content. It is also a source of minerals, carotenoids, chlorophyl, pigments and essential polyunsaturated fatty acids, such as ?-linolenic acid (GLA). The effects of four levels (, 5, 1, or 15g/kg of SP) included in the diet to replace soybean and alfalfa on some carcass characteristics and the meat quality of growing rabbit have been investigated. The modifications of the diet composition did not significantly influence the carcass yield or the proportions of the various carcass parts and organs. The chemical composition.

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Accession: 036068588

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DOI: 10.1016/j.livsci.2011.03.031


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