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- Dalle Zotte, Antonella, et al. Show all 6 Authors
- Journal of the science of food and agriculture 2016 v.96 no.10 pp. 3524-3535
- Salmo salar; absorbance; carbon monoxide; color; electronic nose; electronic tongue; ethanol; filleting; fillets; fish industry; freeze drying; lipid peroxidation; microbial growth; muscles; myoglobin; myosin; near-infrared spectroscopy; odors; rigor mortis; salmon; sensory evaluation; slaughter; storage; storage conditions; stunning methods; texture
- ... BACKGROUND: Methods of stunning used in salmon slaughter are still the subject of research. Fish quality can be influenced by pre‐, ante‐ and post‐mortem conditions, including handling before slaughter, slaughter methods and storage conditions. Carbon monoxide (CO) is known to improve colour stability in red muscle and to reduce microbial growth and lipid oxidation in live fish exposed to CO. Qual ...
- Dalle Zotte, Antonella, et al. Show all 13 Authors
- Annals of animal science 2016 v.16 no.1 pp. 181-195
- Spirulina platensis; Thymus vulgaris; alanine transaminase; albumins; antioxidant activity; antioxidants; aspartate transaminase; blood sampling; blood serum; cages; cholesterol; creatinine; diet; erythrocytes; glucose; immune response; immunization; immunoglobulin A; immunoglobulin G; ovalbumin; phagocytosis; protein content; rabbits; thyme; urea; weaning
- ... Growing rabbits’ (42 rabbits/group, 3 rabbits/cage, 14 cages/treatment) diet was supplemented with 5% Spirulina (Arthrospira platensis) and 3% thyme (Thymus vulgaris L.) powder single (S or T) and in combination (ST) between 35 and 77 days of age. On day 0 (weaning at 35 days of age) 14 rabbits were vaccinated with 100 μg/animal ovalbumin to provoke immune response. Blood samples were taken on day ...