Open Access
| Issue |
BIO Web Conf.
Volume 160, 2025
IV International Conference on Improving Energy Efficiency, Environmental Safety and Sustainable Development in Agriculture (EESTE2024)
|
|
|---|---|---|
| Article Number | 01037 | |
| Number of page(s) | 8 | |
| Section | Sustainable Development in Agriculture | |
| DOI | https://doi.org/10.1051/bioconf/202516001037 | |
| Published online | 12 February 2025 | |
- S.A. Veremeeva, E.P. Krasnolobova, The influence of probiotics on the productivity of Californian rabbits, Bulletin of Omsk State Agrarian University, 4 (52), 36-41 (2023) [Google Scholar]
- E.N. Chernenkov, A.F. Sharipova, D.D. Khaziev, The influence of Bacillus subtilis on the quality characteristics of poultry and rabbit meat, Bulletin of the Bashkir State Agrarian University, 2 (58), 78-86 (2021) DOI 10.31563/1684-7628-2021-58-2-78-86 [CrossRef] [Google Scholar]
- D.S. Ilyukhina, N. Yu. Sarbatova, Prospects for the production of meat and meat products from rabbit in the Russian Federation, Vector of modern science: Collection of abstracts based on the materials of the International scientific and practical conference of students and young scientists, Krasnodar, November 15, 2022, Kuban State Agrarian University named after I.T. Trubilin, Krasnodar, 153–155 (2022) [Google Scholar]
- I.A. Kudrevatykh, S.V. Beketov, A.M. Konovalov, Efficiency of using the probiotic SUB-PRO in feeding growing young down rabbits, Issues of rabbit breeding, 3-4, 1821 (2020) [Google Scholar]
- V.V. Nasonova, E.K. Tunieva, Yu.I. Afanasyeva, Rabbit meat - composition and properties, All about meat, 4, 20–24 (2019) DOI 10.21323/2071-2499-2019-4-20-24 [Google Scholar]
- A.N. Ovcharova, E.S. Petrakov, The influence of various forms of probiotic on the productivity and non-specific resistance of rabbits, Collection of scientific papers of the Krasnodar Scientific Center for Animal Science and Veterinary Medicine, 7, 1, 113-118 (2018) [Google Scholar]
- V. Kotelevich, S. Guralska, V. Honcharenko, Veterinary and sanitary assessment of rabbit meat according to quality and safety indicators, Scientific Bulletin of Veterinary Medicine, 2 (184), 48-66 (2023) DOI 10.33245/2310-4902-2023-184-2-48-66 [Google Scholar]
- Sh.A. Siddiqui, F. Gerini, A. Ikram, Rabbit Meat—Production, Consumption and Consumers’ Attitudes and Behavior, Sustainability, 15, 3, 2008 (2023) DOI 10.3390/su15032008 [Google Scholar]
- B. Suvajdzic, N. Cobanovic, N. Grkovic, The Nutritional Profile and Technological Properties of Rabbit Meat, Meat Technology, 64, 2, 171-176 (2023) DOI 10.18485/meattech.2023.64.2.31 [CrossRef] [Google Scholar]
- S. Smolentsev, O. Naumova, D. Maksimovich, Veterinary and sanitary assessment of rabbit meat when using the Zdravur feed additive, Bio web of conferences: EBWFF 2024 - International Scientific Conference Ecological and Biological Well-Being of Flora and Fauna, Blagoveschensk, May 22–25, 2023, 116, 02003 (2024) DOI 10.1051/bioconf/202411602003 [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.