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

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

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Principais autores: Marta Castrica, Laura Menchetti, Claudia M. Balzaretti, Raffaella Branciari, David Ranucci, Elisa Cotozzolo, Daniele Vigo, Giulio Curone, Gabriele Brecchia, Dino Miraglia
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2020-10-01
Serier:Foods
Fag:
rabbit meat
goji berries
microbiological quality
sensory characteristics
Online adgang:https://www.mdpi.com/2304-8158/9/10/1480
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