Recursos de colección

RiuNet. Repositorio institucional de la Universitat de Valencia (72.956 recursos)

RiuNet es el Repositorio Institucional de la Universitat Politècnica de València, gestionado por la Biblioteca, cuyo objetivo es ofrecer acceso en Internet a la producción científica, académica y corporativa de la comunidad universitaria con la finalidad de aumentar su visibilidad y hacerla accesible y preservable.

Mostrando recursos 1 - 5 de 5

  1. Carcass traits and meat quality of growing rabbits in pens with and without different multilevel platforms

    Martino, M.; Mattioli, S.; Farkas, P.; Szendrő, Zs.; Dal Bosco, A.; Ruggeri, S.; Matics, Zs.; Castellini, C.; Gerencsér, Zs.
    The aim of this trial was to determine the effect of the presence of wire or plastic mesh elevated platforms on carcass traits and meat quality characteristics, with particular attention to the oxidative status of growing rabbits. A total of 174 five-week old rabbits were randomly divided into 3 groups with 2 replications (6 pens; 29 rabbits/pen): pens without platforms (NoP) with a stocking density of 16 rabbits/m2 and pens with wire-mesh platforms (WP) or plastic-mesh platforms (PP) that were placed on 2 levels, with a stocking density of 16 rabbits/m2 on the floor or 9.14 rabbits/m2 when the platform...
    - 29-sep-2016

  2. Studying the expression patterns of OCT4 and SOX2 proteins in regenerating rabbit ear tissue

    Javanmard, A. S.; Bahrami, A. R.; Mahmoudi, Z.; Saeinasab, M.; Mahdavi-Shahri, N.; Moghaddam Matin, M.
    Epimorphic regeneration in New Zealand rabbit ear is an interesting example of mammalian wound healing in which blastema formation is involved in replacement of injured tissues. It has been suggested that isolated cells from regenerating rabbit ear possess stem-like properties. In this study, we aimed to determine the expression of stemness markers, OCT4 and SOX2 proteins, in regenerating rabbit tissues by immunohistochemistry. Results indicated that both proteins could be detected in epithelial cells, hair follicle cells and perichondrium cells. Expression pattern analysis of OCT4 and SOX2 proteins showed no clear differences between regenerative and non-regenerative control tissues. According to several...
    - 11-sep-2016

  3. 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

    Dalle Zotte, A.; Cullere, M.; Rémignon, H.; Alberghini, L.; Paci, G.
    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: spring, summer) in an organic production system. The effect of storage time (ST) at frozen state (2 mo at –20°C) of Longissimus lumborum (LL) meat was also evaluated. Animals were slaughtered when they reached 2.8 kg of live weight. Then, pH and L*a*b* colour values of Biceps femoris (BF) and...
    - 11-sep-2016

  4. Effects of plant extracts and essential oils as feed supplements on quality and microbial traits of rabbit meat

    Kone, A. P.; Cinq-Mars, D.; Desjardins, Y.; Guay, F.; Gosselin, A.; Saucier, L.
    The effects of dietary supplementation of onion, cranberry,  strawberry and essentials oils on meat quality were analysed. Five groups of 48 Grimaud female weaned rabbits received the supplemented or the control ration; the experimental unit was a cage of 6 rabbits. Each experimental diet contained 10 ppm of added active ingredients.  Rabbits were fed with the experimental diets for 4 wk before determining slaughter and carcass traits and determining the pH at 1 and 24 h post mortem (pHu) of the Longissimus dorsi (LD) and the Biceps femoris (BF) muscle, left and right, respectively. Cooking loss, drip loss and L*,...
    - 11-sep-2016

  5. Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking

    Mancini, S.; Preziuso, G.; Paci, G.
    The aim of this study was to evaluate the effects of turmeric powder and ascorbic acid on lipid oxidation and antioxidant capacity in cooked rabbit burgers. The burgers were derived from 3 different formulations (C, control, with no additives; Tu with 3.5% of turmeric powder and AA with 0.1% of ascorbic acid) and were stored at 4°C for 0 and 7 d and cooked. The lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and antioxidant capacity (2,2-azinobis-[3 ethylbenzothiazoline-6-sulfonic acid] {ABTS}, 1,1-diphenyl-2-pircydrazyl [DPPH] and ferric reducing ability [FRAP]) were evaluated. A significant interaction between storage time and formulation (P<0.001) was observed for...
    - 11-sep-2016

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