View Vol. 33 No. 2 (2025)

Vol. 33 No. 2 (2025)

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This journal is licensed under a "Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)".

 

Full Issue

Vol. 33 No. 2 (2025)

Published: 2025-06-30

Meat
93-102

Rabbit meat quality with an approach to its processing using spices or specific ingredients as antioxidants

Simone Mancini, Simona Mattioli, Alessandro Dal Bosco (Author)
  • 524
  • 235 downloads
Papers
103-125

Core gut microbiota in rabbit: opportunities to strengthen the intestinal barrier

Sylvie Combes, Laurent Cauquil, Mathilde Rumeau, Charlotte Paës, Géraldine Pascal, Cláudia M. Vicente, Martin Beaumont, Christelle Knudsen (Author)
  • 653
  • 245 downloads
Papers
127-138

Challenges and opportunities for precision livestock farming applications in the rabbit production sector

Tomás Norton, María Cambra-López (Author)
  • 1385
  • 477 downloads
Papers
139-150

Utilization of rabbit skin as edible film for environmentally friendly food packaging using glycerol as plasticizer

Jajang Gumilar, Wendry S. Putranto, Andry Pratama, Rani Maharani (Author)
  • 674
  • 247 downloads