World Rabbit Science

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  Año 2025, Vol. 33, Número 2. Texto Completo Ejemplar

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

    Simone Mancini, Simona Mattioli, Alessandro Dal Bosco

    • Resumen
    • Texto completo

    págs. 93-102

    

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

    Sylvie Combes, Laurent Cauquil, Mathilde Rumeau, Charlotte Paës, Géraldine Pascal, Cláudia Sofia Morgado Vicente, Martin Beaumont, Christelle Knudsen

    • Resumen
    • Texto completo

    págs. 103-125

    

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

    Tomás Norton, María Cambra López

    • Resumen
    • Texto completo

    págs. 127-138

    

  • 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

    • Resumen
    • Texto completo

    págs. 139-150