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The aim of the study was to determine the effect of back-crossing New Zealand White (B) and Californian (K) rabbits (n = 109) on meat quality indices such as protein, fat, water and ash content in meat, free water content and meat pH. The rabbits were fed pellets ad libitum, and slaughtered at a body weight around 2.5 kg, and an age of 12-13 weeks. Significant differences between purebred New Zealand...
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