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Filtering by: Creator Wei, Shu-feng Resource Type Masters Thesis

Effect of dietary fiber level on the proximate composition and water-holding capacity of rabbit meat

Creator:

Wei, Shu-feng

Abstract:

The influence of alfalfa fiber level 28, 54 and 74% in diets on the proximate compositions, pH and water-holding capacity of raw and cooked rabbit meat were investigated. Preslaughter live weight, percent dress weight and percent abdominal fat of rabbits fed 54% alfalfa fiber diet were significantly higher and total...

Resource Type:

Masters Thesis

Full Text:

AN ABSTRACT OF THE THESIS OF Shu-Feng Wei for the degree of