A HIGHER PROPORTION OF PUFA IN DIET INCREASES THE PUFA CONTENT IN RABBIT MEAT, BUT REDUCES THE OXIDATIVE STABILITY OF MEAT

A HIGHER PROPORTION OF PUFA IN DIET INCREASES THE PUFA CONTENT IN RABBIT MEAT, BUT REDUCES THE OXIDATIVE STABILITY OF MEAT

The aim of our study was to determine the changes in the fatty acid composition of rabbit meat, if palm fat (99% of saturated fatty acids (SFA)), as a source of fat in rabbit diet, was replaced with linseed oil (71% of polyunsaturated fatty acids (PUFA), containing 52% of α-linolenic acid (n-3 PUFA)...

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Bibliographic Details
Main Authors: Tina Trebušak, Alenka Levart, Janez Salobir, University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Groblje 3, SI-1230 Domžale, Slovenia - University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Groblje 3, SI-1230 Domžale, Slovenia
Format: Article
Language:English
Published: Faculty of Agrobitechnical Sciences Osijek 2015-09-01
Series:Poljoprivreda
Subjects:
nutrition
rabbit meat
oxidative stability
PUFA
MDA
Online Access:http://poljoprivreda.pfos.hr/upload/publications/poljoprivreda-21-1-sup16.pdf

Internet

http://poljoprivreda.pfos.hr/upload/publications/poljoprivreda-21-1-sup16.pdf

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