Fatty acid content of pasture-reared fryer rabbit meat

Journal of Food Composition and Analysis

Volumn 19, Issue 6-7, 2006, Pages 715-719

  Forrester Anderson, Ivis T ^a   McNitt, James ^b   Way, Robin ^c   Way, Mark ^c  

^a MORGAN STATE UNIVERSITY   (United States)

^b SOUTHERN UNIVERSITY   (United States)

^c Rumbleway Farm   (United States)

Author keywords

Fatty acids; Pastured rabbit

Indexed keywords

ANIMALIA; ORYCTOLAGUS CUNICULUS;

EID: 33744820813     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2006.02.011     Document Type: Article

References (19)

1. AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists (1995), Association of Official Analytical Chemists, Inc., Arlington, VA
2. Bernardini M., Dal Bosco A., and Castellini C. Effect of dietary n-3/n-6 ratio on fatty acid composition of liver, meat and perineal fat in rabbit. Animal Science 68 (1999) 647-654
3. Calder P.C. Dietary fatty acids and the immune system. Nutrition Reviews (supplement) 56 (1998) 70-73
4. French P., Stanton C., Lawless F., O'Riordan E.G., Monahan F.J., Caffery P.J., and Maloney A.P. Fatty acid composition, including conjugated linoleic acid, of intramuscular fat from steers offered grazed grass, grass silage or concentrate-based diets. Journal of Animal Science 78 (2000) 2849-2855
5. Hammarstand K. Gas Chromatographic Analysis of Fatty Acids (1966), Varian Instruments Booklet, Palo Alto, CA
6. Hernandez P., Pla M., Oliver M.A., and Blasco A. Relationships between meat quality measurements in rabbits fed with three diets of different fat type and content. Meat Science 55 (2000) 379-384
7. Lopez-Boté C.J., Ray A.I., Sanz M., Grey J.I., and Buckley D.J. Dietary vegetable oil and α tocopherol reduce lipid oxidation in rabbit muscle. Journal of Nutrition 127 (1997) 1176-1182
8. Lukefahr S.D., Nwosu C.V., and Rao D.R. Cholesterol level of rabbit meat and trait relationships among growth, carcass and lean yield performances. Journal of Animal Science 67 (1989) 2009-2017
9. Mahan L.K., and Escott-Stump E. Macronutrients: carbohydrates, proteins, lipids. Krause's Food Nutrition and Diet Therapy. 10th ed (2003), W.E. Saunders Publishers, PA 43-50
10. McNitt J., Way R., Way M., and Forrester-Anderson I.T. Rabbit production using controlled grazing. World Rabbit Science 11 (2003) 189-198
11. Meluzzi A., Sirri F., Manfreda G., Tallarico N., and Franchini A. Effects of dietary vitamin E on the quality of eggs enriched with n-3 long-chain fatty acids. Poultry Science 79 (2000) 539-545
12. Rule D.C., Broughton K.S., Shellito S.M., and Maiorano G. Comparison of fatty acid profiles and cholesterol concentrations of bison, beef cattle, elk and chicken. Journal of Animal Science 80 (2002) 1202-1211
13. SAS. SAS/STAT User's Guide (1999), SAS Inst Inc., Cary, NC
14. Tavani A., Pelucchi C., Negril E., Bertuzzi M., and La Vecchia C. N-3 polyunsaturated fatty acids, fish, and non-fatal myocardial infarction. Circulation 104 (2001) 2269-2272
15. Valsta L.M., Tapanainen H., and Mannisto S. Meat fats in nutrition. Meat Science 70 (2005) 525-530
16. Warnants N.M., Van Oeckel J., and Boucque C.V. Incorporation of dietary polyunsaturated fatty acids into pork fatty tissues. Journal of Animal Science 77 (1999) 2478-2490
17. Way R., Way M., Dawson-Holt H., and McNitt J. Pasture rearing rabbits. PRMA Journal 3 (2002) 23-24
18. Whitney E.N., Rolfes S.R., and Cataldo C.B. Understanding Normal and Clinical Nutrition. sixth ed (2002), Wadsworth-Thompson Learning, Standford, CT
19. Wood J.D., Richardson R.I., Nute G.R., Fisher A.V., Campo M.M., Kasapidou E., Sheard P.R., and Enser M. Effects of fatty acids on meat quality. Meat Science 66 (2002) 21-32