Omega RABbit

07/03/2024

📌ΩRabbit 20-04-2024 at 11:00 AM 🐇

07/03/2024

📌Incontro con allevatori presenti, su progetto Omega RABbit presso la manifestazione di CampaniAlleva Expo 2024 con Associazione Allevatori Campania Molise con il Prof. Gabriele Brecchia del Dipartimento di Medicina Veterinaria dell' Università degli Studi di Milano
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06/03/2024

04/03/2024

🔔 06 March 2024 at Mateur-Higher School of Agriculture - Tunisia

23/11/2023

TI ASPETTIAMO! 😊

08/11/2023

🔔 Saturday 11.11.2023 in Arezzo(Italy)
« AREZZO FIERE E CONGRESSI »

12/10/2023

https://www.perugiatoday.it/attualita/ricerca-omega-rabbit-alimentazione-paesi-mediterraneo-universita-perugia-protagonista-progetto-studio-carne-coniglio.html

Lo studio si concentra su un alimento capace di rappresentare una soluzione innovativa per i sistemi agroalimentari di quell'area

12/10/2023

https://www.ilmessaggero.it/umbria/omega_rabbit_universita_perugia_studia_alimentazione_futuro-5713486.html

PERUGIA - Si chiama Omega Rabbit, è basato sulla carne di coniglio, e potrebbe diventare un alimento capace di rappresentare una soluzione innovativa per i sistemi agroalimentari dell'area...

11/10/2023

Expanding knowledge about Omega Rabbit Project
European Biotechnology Congress 4th-5th and 6th October 2023, Ljubljana, Slovenia 🇸🇮

05/08/2023

🫵🏻 📰 Carne di coniglio, nuovo modello di filiera per prezzi più equi

16/07/2023

PARTNERS ΩRABBIT 🇮🇹 🇫🇷 🇪🇬 🇹🇳 🤜🤛

16/07/2023

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29/06/2023

OBJECTIVES ✅

27/06/2023

The project ambition is:
✅To create new kind of feeds for rabbit supplemented with flax derived products and algae, rich in n-3, able to improve the reproductive and productive performance (also in warming challenge conditions), the resistance to the infection (reduction of the use of antibiotics) and the welfare of the animals.

✅ Moreover, these kinds of feeds, will increase the fixation rate of n-3 in the meat, contributing to create a new functional food (Ωrabbit meat) to favour the consumption of beneficial health products to reduce the n-6/n-3 ratio and to improve the nutritional conditions in specific countries areas.

✅The creation of a new packaging method (adsorbent pad for the fresh meat) and the canned paté to maintain the quality and to increase the shelf-life of the Ωrabbit meat is another innovative aspect of the project contributing to favour the local and export marketing of the rabbit meat. Furthermore, the creation of the ΩRABBIT Consortium represents an innovative concept and approach.

27/06/2023

Background of the project ☑️