Effect of a linseed diet on lipid oxidation, fatty acid composition of muscle, perirenal fat, and raw and cooked rabbit meat.

Abstract : Forty Californian×New Zealand rabbits (1kg initial body weight) were fed a control or a linseed isoenergetic diet containing 30g 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/n-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 300min of forced-oxidation. Inclusion of linseed in rabbit diets is a valid method of improving the nutritional value of rabbit meat.
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Meat Science, Elsevier, 2008, 80 (3), pp.829-34. 〈10.1016/j.meatsci.2008.03.029〉
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Contributeur : Céline Martel <>
Soumis le : vendredi 7 septembre 2012 - 15:59:55
Dernière modification le : jeudi 22 mars 2018 - 01:15:29

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Maryline Kouba, F. Benatmane, J.E. Blochet, J. Mourot. Effect of a linseed diet on lipid oxidation, fatty acid composition of muscle, perirenal fat, and raw and cooked rabbit meat.. Meat Science, Elsevier, 2008, 80 (3), pp.829-34. 〈10.1016/j.meatsci.2008.03.029〉. 〈hal-00729853〉

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