Effect Of A Linseed Diet On Lipid Oxidation, Fatty Acid Composition Of Muscle, Perirenal Fat, And Raw And Cooked Rabbit Meat

摘要

Forty Californian × New Zealand rabbits (1 kg initial body weight) were fed a control or a linseed isoen-ergetic diet containing 30 g of extruded linseed/kg. Twenty rabbits for each dietary treatment were slaughtered at 11 weeks of age, at 35 days after the start of the experiment. Feeding the linseed diet increased (P ＜ 0.005) the content of 18:2n-3 in muscles, perirenal fat, and raw and cooked meat The long chain n-3 polyunsaturated fatty acid (PUFA) contents were also increased (P ＜ 0.01) in the meat. The linseed diet produced a robust decrease in the n-6-3 ratio. Cooking did not alter n-3 PUFA more than saturated fatty acids (SFA) or monounsaturated fatty acids (MUFA). However, n-6 PUFA were altered by cooking. The oxidative stability of Longissimus dorsi was not affected by the linseed diet, even after 300 min of forced-oxidation. Inclusion of linseed in rabbit diets is a valid method of improving the nutritional value of rabbit meat.