Influence of a varied diet on CLA, cholesterol and fatty acids content in rabbits' meat

摘要

The aim of the study was to determine the influence of diet on CLA, cholesterol and fatty acids content in the most valuable parts of rabbits' carcasses (saddle, thigh). The research material consisted of muscles taken from 12 male rabbits (crossbreeds), at the age of 9 months and at the body weight of 3.5-4 kg. The rabbits were divided into two research groups depending on the kind of diet they were fed. The first group consisted of rabbits fed according to a typical ecological model while the second group was fed an all-mash diet.The results confirm an influence of the diet on CLA, cholesterol and fatty acids content in rabbits' meat. The highest values of CLA content were in the thighs and saddle for group 11 and were 16.9 and 13.59 mg/kg of fresh tissue respectively. The meat from group 1 of rabbits contained a lower level of cholesterol from 28.81 mg/100 g of comber to 31.39 mg/100 g of thigh muscle while for the same parts of rabbits' carcasses from group II these values were 29.99 and 36.03 mg/100 g respectively. It is worth noting that a more advantageous profile of fatty acids occurs in the meat from the ecological group, especially PUFA n-6 to PUFA n-3 ratio.