Evidence map›Paper›PMID 38515337›Full record

ArticleFood science and technology international = Ciencia y tecnologia de los alimentos internacional2025

Physicochemical properties and sensory profile of some breeds of rabbits in Algeria.

Ibtissem Sanah, Hafid Kahina, Djeghim Fairouz, Bader Romeila, Zitouni Ghania, Khalfaoui Zakaria, Boudjellal Abdelghani, Sentandreu Miguel Angel, Becila Samira

Abstract read
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Article in Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Ibtissem SanahÉquipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie.
Hafid KahinaÉquipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie.
Djeghim FairouzÉquipe TEPA, Laboratoire de Nutrition et Technologie Alimentaire. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie.
Bader RomeilaÉquipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie.
Zitouni GhaniaInstitut Technique des Elevages (ITELV), Baba Ali, Birtouta, Alger, Algérie.
Khalfaoui ZakariaInstitut Technique des Elevages (ITELV), Hamma Bouziane, Constantine, Algérie.
Boudjellal AbdelghaniÉquipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie.
Sentandreu Miguel AngelInstituto de Agroquímica y Tecnología de Alimentos (CSIC), Severo Ochoa Center of Excellence, Paterna (Valencia), Spain.ORCID 0000-0001-5792-0148
Becila SamiraÉquipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The objective of this study was to compare physicochemical traits and sensory profile of meat from rabbits of both sexes belonging to two genotypes, local population and new line (ITELV 2006) which exhibited better characteristics due to its genetic potential. A total of 60 rabbits at 90 days of age were used in the experiment. At slaughter, meat physicochemical and sensory characteristics were measured on

Indexed as

MeatTasteAlgeriaAnimalsBreedingChemical PhenomenaCookingFemaleGenotypeHumansMaleMuscle, SkeletalRabbitsconsumer studiesfood colourfood physical propertiesfood qualityRabbit meat

Identifiers

PMID38515337
PMCPMC12381389

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.