en
0.25
0.5
0.75
1.25
1.5
1.75
2
Differences in fatty acid composition of rabbit’s meat after the change of the source of fat in the diet
Published on 2014-09-041455 Views
Related categories
Presentation
Differences in fatty acid composition of rabbit’s meat after the change of the source of fat in the diet00:00
Introduction00:11
Meat and meat products in human nutrition01:08
Functional food02:01
Rabbit meat02:34
Aim02:55
Materials and methods03:08
Main differences between diets03:33
Material and methods04:00
Results04:32
Fatty acid composition of rabbit meat - 104:54
Fatty acid composition of rabbit meat - 205:32
Fatty acid composition of rabbit meat - 305:40
Malondialdehyde concentration05:49
Conclusions - 106:05
Conclusions - 207:15