Marta Castrica, Laura Menchetti, Stella Agradi, Giulio Curone, Daniele Vigo, Grazia Pastorelli, Margherita Pallaoro, Alessia Di Giancamillo, Silvia Clotilde Modina, Federica Riva, Valentina Serra, Egon Andoni, Gabriele Brecchia, Claudia Maria Balzaretti, Dino Miraglia
The nutritional, antimicrobial, and antioxidant properties of bovine colostrum (BC) have encouraged its use in animal nutrition as a functional food in recent years. Nonetheless, the potential implications of BC supplementation on meat quality remain to be thoroughly assessed. To address this, thirty-nine New Zealand White rabbits (n = 13/group) were fed different dietary regimens until slaughter.: commercial standard diet for the control group (C) and C with 2.5% and 5% w/w of BC for BC-2.5 and BC-5 groups, respectively...
April 9, 2024: Meat Science