Fatty acid and lipid contents differentiation in cuts of rabbit meat

Rasińska, Ewa; Czarniecka-Skubina, Ewa; Rutkowska, Jarosława

doi:10.1080/19476337.2018.1488000

Cited by 19 publications

(14 citation statements)

References 35 publications

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“…Moreover, the diet richer in PUFAs favored the endogenous synthesis of long-chain n-3 and n-6 FAs from linolenic and linoleic acid, respectively. Therefore, the FA profile of adipose tissue is largely determined by the percentages of individual FAs in the ration, although it may also be affected by the anatomical location of fat [ 24 ].…”

Section: Discussionmentioning

confidence: 99%

The Fatty Acid Profile of Meat from New Zealand White Rabbits Raised under Intensive and Extensive Production Systems

Daszkiewicz

Gugołek

Kubiak

et al. 2021

Animals

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The aim of this study was to compare the fatty acid (FA) profile of meat from New Zealand White rabbits raised from 30 to 90 days of age under intensive (IPS) and extensive (EPS) production systems. In group IPS, the rabbits were housed in wire mesh cages with a slatted floor (16.7 animals/m2) and were fed a commercial pelleted diet. In group EPS, the rabbits were housed in free-standing cages on straw litter (2.5 animals/m2) and were fed a conventional farm-made diet (green fodder, barley grain, stale bread, hay). The FA profile of intramuscular fat (IMF) was analyzed in samples of Longissimus thoracis et lumborum (LTL) muscle. The analyzed production systems had no significant effect on the content of most FAs in IMF. However, the differences between group means contributed to more desirable values of the quality indicators of IMF (in particular in the LTL muscle) in group IPS. The study demonstrated that the claim that meat produced under less intensive farming systems is of superior quality could be an oversimplified generalization that should be validated in research.

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Section: Discussionmentioning

confidence: 99%

The Fatty Acid Profile of Meat from New Zealand White Rabbits Raised under Intensive and Extensive Production Systems

Daszkiewicz

Gugołek

Kubiak

et al. 2021

Animals

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“…Ultimately, fatty acid content may also vary among different muscles due to their different energy metabolism. As a matter of fact, loin, which is a prevalently glycolytic muscle, generally has a lower lipid content than hind leg or fore leg muscles (Rasinska et al, 2018). Therefore, lots of factors consisting of both native qualities, alimentary and environmental factors are involved and may affect rabbit meat quality, either favouring or creating the conditions to enhance oxidation if meat products are not properly processed and preserved.…”

Section: Introductionmentioning

confidence: 99%

Sample preparation and storage effects on fatty acid profile of rabbit Longissimus thoracis et lumborum muscle

Zotte¹,

Pranzo²,

Tenti³

et al. 2022

World Rabbit Sci.

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Twenty-five Pannon White male rabbits reared and fed in similar conditions were slaughtered at 11 weeks of age. The longissimus thoracis et lumborum muscles (LTL; right and left) were removed at 24 h post-mortem and allocated to four sampling/storage treatments: the left side of LTL muscle was divided in half perpendicularly, with the posterior portion being analysed within one day (fresh), and the anterior portion vacuum packaged and stored for 1 mo at –20°C (whole-frozen); the right LTL side was ground with half of the product vacuum packaged and frozen for 1 mo at –20°C (ground-frozen), whereas the other half was freeze-dried, vacuum packaged, and stored for 1 mo at 4°C (freeze-dried refrigerated). Treatments impacted percentages of total saturated (P<0.01), monounsaturated (P<0.05), and polyunsaturated fatty acids (P<0.001), whole-frozen treatment affecting the most the fatty acids profile of the meat. Method of preparation and storage of meat samples before performing fatty acid analysis had an impact on the percentage of specific fatty acids, which could render the precision of study-to-study comparisons less reliable.

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“…Parameters of GC analysis: injection of 1 µL, a split ratio of 1:50, FID temperature was set to 250 • C. The oven temperature program was set to 100 • C, at a rate of 3 • C/min up to 210 • C. Peaks were identified by comparison with Supelco 37 No.47885-U and PUFA-3 standards No.47085 (Sigma-Aldrich, Germany). The FAs in g/100 g total lipids were quantified in relation to the internal standard (C23:0) which was added before transesterification to lipid samples [37].…”

Section: Proximate Composition and Fatty Acid Profilementioning

confidence: 99%

The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption

2020

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Nowadays, the reduction of food waste, as well as protection of the nutritional value, are significant trends in domestic and catering food processing. Among the trends are innovations in food technology like sous-vide. The aim of this study was to evaluate the effect of sous vide cooking on the technological, nutritional, and microbiological quality of the chicken breast as well as to compare it to conventional methods (boiling and steaming). Meats after low-temperature sous-vide heat treatment were characterized by a significantly higher yield (p ≤ 0.05) and water content than those prepared with conventional methods. The energy and time consumption of sous-vide preparation was 5–10 times higher than other methods. The examined heat treatments resulted in a good microbiological quality of samples. The nutritional value of sous-vide products depended on the process parameters. A higher temperature and sous-vide processing time resulted in a higher content of dry matter, protein, and fat in the meat and was close to that of conventional methods. Low parameters of the process resulted in the least changed profile of fatty acids in meat. The use of the sous-vide method protects the nutritional value and allows for the extension of the shelf life of the meat which ultimately reduces food waste. The sous-vide heat treatment method is more suitable for foodservice than use in home conditions because of high energy consumption, despite the protection of nutrition value.

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Fatty acid and lipid contents differentiation in cuts of rabbit meat

Cited by 19 publications

References 35 publications

The Fatty Acid Profile of Meat from New Zealand White Rabbits Raised under Intensive and Extensive Production Systems

The Fatty Acid Profile of Meat from New Zealand White Rabbits Raised under Intensive and Extensive Production Systems

Sample preparation and storage effects on fatty acid profile of rabbit Longissimus thoracis et lumborum muscle

The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption

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