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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Detalhes bibliográficos
Publicado no:Foods
Main Authors: Castrica, Marta, Menchetti, Laura, Balzaretti, Claudia M., Branciari, Raffaella, Ranucci, David, Cotozzolo, Elisa, Vigo, Daniele, Curone, Giulio, Brecchia, Gabriele, Miraglia, Dino
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2020
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7603015/
https://ncbi.nlm.nih.gov/pubmed/33081259
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9101480
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