Effect of essential unsaturated fatty acids in linseed oil on the cholesterol content and fatty acid profile of rabbit meat lipids
2006
Kowalska, D.,National Research Institute of Animal Production, Krakow (Poland)
The nutritional value of rabbit meat can be improved by enriching it with components that have a positive effect on the human body, such as vitamins, trace elements or long-chain polyunsaturated fatty acids (LC PUFAs), mainly n-3 acids. The aim of the present study was to determine the effect of a 4 percent linseed oil supplement on the fatty acid profile and cholesterol content of rabbit meat lipids. Analysis of the fatty acid composition of hind leg meat lipids showed that saturated fatty acids decreased in experimental groups by approximately 28 percent. The addition of 4 percent linseed oil caused a highly significant increase in n-3 PUFAs. The study showed no significant effect of linseed oil on the total cholesterol content of rabbit meat
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