Color is an essential criterion for assessing the freshness, quality, and acceptability of red
meat and certain fish with red muscle. Myoglobin (Mb), one of the significant pigment …

At present, a wide variety of analytical methods is available to measure antioxidant capacity.
However, this great diversity is not reflected in the analysis of meat and meat products, as …

Rabbit meat has high nutritional and dietetic characteristics, but its consumption rate is
comparatively lower than other meat types. The nutritional profile of rabbit meat, by …

Rabbit meat is an excellent source of high-quality proteins, essential fatty acids, vitamins,
and minerals, which can be further improved through various management, preslaughter …

A meta-analysis was conducted to determine the effects of herbal plant extracts on the
growth performance, blood parameters, nutrient digestibility and carcase quality of farmed …

This study evaluated the effect of different dietary concentrations of Goji berries (GB) on the
meat quality of rabbit. At weaning, 60 New Zealand male rabbits were assigned to three …

The use of agroindustry by-products in animal diets allows the use of residues that are not fit
for human consumption. In this study, it was investigated whether fattening commercial …

Abstract The Sicilian sumac (Rhus coriaria L.) is considered an excellent source of natural
polyphenols whose antioxidant activity is able to affect specific technological functions. The …

This study aimed to evaluate the effect of combined treatments with Ras El-Hanout spices
mixture and marinade solution containing extra virgin olive oil, onion, garlic, and …

The objective of this research was to evaluate the total phenol content, total flavonoids, and
antioxidant activity of chestnuts (Castanea sativa Mill.) and commercial feed employed in the …