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1. The diets of commercial strains of laying partridge are usually lower in polyunsaturated fatty acids (PUFA) and n-3 fatty acids than the diets of wild partridges. The aim of this experiment was to examine the effects of three different PUFA and n-3 concentrations in partridge laying diets. 2. Offspring learning ability (passive avoidance test of 1-d-old(More)
The effect of stocking density (16 rabbits/m(2), 5 rabbits/m(2), 2.5 rabbits/m(2), n = 60, Experiment 1) and group size (4 rabbits/cage, 8 rabbits/cage, 16 rabbits/cage, n = 88, Experiment 2) on productive performance, carcass and meat quality of a slow-growing rabbit population reared outdoors was investigated in two experiments. The highest stocking(More)
The effect of Outdoor or Indoor housing systems on the growth, welfare and carcass and meat quality of a local rabbit population was investigated. The slaughter age was 103±2days. Open-field tests showed an effective capacity of the Outdoor group to combat stressors. Compared to Indoor rabbits, Outdoor rabbits showed better growth performance and higher(More)
Since the studies of R. Graf has echography of the hip replaced the standard X-Rays of the pelvis in the early diagnosis of CDH after birth. The authors report their experience with this technique in 400 newborn children. The technical aspects and results are described. The study is original because the pediatric orthopaedic surgeon does simultaneously the(More)
Serological prevalence of E. cuniculi infection was assessed in 183 rabbits from central Italy. In seropositive deceased rabbits, histopathological lesions were also evaluated. Sera from 118 rabbits from 6 intensive farms, 10 rabbits from 6 family farms, 16 rabbits from a zoo, 30 rabbits from 5 research laboratories and 9 pet rabbits from 9 different(More)
Pork burgers were evaluated for physical-chemical characteristics, fatty acids profile, lipid oxidation, antioxidant capacity, microbiological growth and sensory evaluation during storage time of seven days at 4°C as function of three formulations as only meat (control, B) and meat added with ginger powder at the percentage of 1 and 2% (BG1 and BG2). BG1(More)
The aim of this study was to compare both the performance of litters derived from two sire genetic origins (SGO), Vienna Blue (VB) and Burgundy Fawn (BF), along successive seasons of birth (SB; winter, spring, summer and autumn), and doe reproductive performance in an organic production system. A total of fifty-eight does consisting of a mixture of crosses(More)
Effects of ginger powder were evaluated on fatty acid (FA) profile, lipid peroxidation (TBARS) and antioxidant capacity (ABTS, DPPH and FRAP) of rabbit burgers. Burgers were manufactured as control samples (only meat) and two additions of ginger powder (1% and 2%) and stored raw at 4°C for 7days. At day 1, 4 and 7 of storage burgers were analysed both as(More)
The objective of this study was to evaluate the effect of Curcuma longa powder and ascorbic acid on some quality traits of rabbit burgers. The burgers (burgers control with no additives; burgers with 3.5 g of turmeric powder/100g meat; burgers with 0.1g of ascorbic acid/100g meat) were analyzed at Days 0 and 7 for pH, color, drip loss, cooking loss, fatty(More)