Hybridization enhances rabbit meat quality by modulating muscle Fiber traits, fatty acid profiles, and volatile/non-volatile Metabolomic features

Food Chemistry 2026

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Authors: Guohua Song, Liye Chang, Zhen Li, Xianggui Dong, Shuhui Wang, Zhanjun Ren

DOI: 10.1016/j.foodchem.2026.148031

Cited by: 3

References: 49

Fields of Study & Subjects

Rabbits: Nutrition Reproduction Health Food Chemistry and Fat Analysis Meat and Animal Product Quality

References 49