Dietary supplementation of Allium cepa skin alters intramuscular fat, muscle cholesterol, and fatty acids in rabbits.
Kazeem Dauda AdeyemiVictor O OgundeleOlubunmi AtolaniPublished in: Journal of the science of food and agriculture (2021)
Supplementation with 50 g kg-1 ACS reduced intramuscular fat and cholesterol content and improved muscle n-3 fatty acids without impairing the physicochemical and sensory properties of rabbit meat. This article is protected by copyright. All rights reserved.