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Journal of Food Quality
Volume 2017, Article ID 3015120, 9 pages
https://doi.org/10.1155/2017/3015120
Research Article

Influence of Dietary Supplementation with Prebiotic, Oregano Extract, and Vitamin E on Fatty Acid Profile and Oxidative Status of Rabbit Meat

1Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università di Perugia, Borgo 20 Giugno 74, 06123 Perugia, Italy
2Mignini & Petrini SpA, Viale dei Pini 5, Petrignano di Assisi, 06081 Perugia, Italy
3Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy

Correspondence should be addressed to Deborah Pacetti; ti.mpvinu@ittecap.d

Received 10 February 2017; Accepted 27 April 2017; Published 23 May 2017

Academic Editor: Ana Guerrero

Copyright © 2017 Simona Mattioli et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Simona Mattioli, Raffaella Cardinali, Michele Balzano, et al., “Influence of Dietary Supplementation with Prebiotic, Oregano Extract, and Vitamin E on Fatty Acid Profile and Oxidative Status of Rabbit Meat,” Journal of Food Quality, vol. 2017, Article ID 3015120, 9 pages, 2017. https://doi.org/10.1155/2017/3015120.