Effects of Dietary Vitamin E Supplementation on Meat Quality, Vitamin E Contents and Oxidative Stability of Rabbit Meat

  • Li F. C
  • Published 2012


One hundred and twenty weaned meat rabbits were randomly allocated to one of six diets. The diets contain 0, 40, 80, 160, 320 and 640 mg/kg α-tocopheryl acetate. Forty-eight rabbits were slaughtered at age of 90 days. Effects of dietary vitamin E (VE) supplementation on meat quality, α-tocopherol contents and oxidative stability were evaluated. The… (More)


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