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Optimization in the production and process of rabbit meat as a new protein source

CONEJO.jpgThis new research line looks for an comprehensive production system in the rabbit based in the measurement of  some parameters (genetics, management, nutrition and welfare) and in the optimization of meat process, as new equipment for boning,, by new technologies which reduce time and product costs and improve the sanitary control and their usefulness. The objective is to obtain a product with more competitiveness and quality for increasing their impact in the international market.

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