reduced pork fat firmness (Whitney et al., 2006), while other authors
found no change in dressing out percentage due to the use of these
co-products (McEwen, 2006). In chickens, dietary levels above 12% of
corn DDGS increased the level of fatty acids in thigh meat, increasing
the oxidation during storage (Schilling et al., 2010). In steers, feeding
with diets that included levels of 20 or 40% of wheat and corn DDGS
did not lead to differences in carcass and meat quality (Aldai et al.,
2010). However, no information is available about the effect of dietary
inclusion of DDGS on carcass and meat quality in rabbits.
reduced pork fat firmness (Whitney et al., 2006), while other authorsfound no change in dressing out percentage due to the use of theseco-products (McEwen, 2006). In chickens, dietary levels above 12% ofcorn DDGS increased the level of fatty acids in thigh meat, increasingthe oxidation during storage (Schilling et al., 2010). In steers, feedingwith diets that included levels of 20 or 40% of wheat and corn DDGSdid not lead to differences in carcass and meat quality (Aldai et al.,2010). However, no information is available about the effect of dietaryinclusion of DDGS on carcass and meat quality in rabbits.
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