Fatty acid composition of subcutaneous and visceral fat depots in New Zealand white rabbits

Yonkova, P.; Mihaylova, G.; Ribarski, S.; Doichev, V.; Dimitrov, R.; Stefanov, M.

doi:10.15547/bjvm.1005

Cited by 5 publications

(1 citation statement)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These indexes can be used to evaluate the nutritional quality of the meat and perirenal fat of rabbits and to describe the dietetic value for human consumption (Peiretti et al, 2011). It should be noted that the FAs profile of rabbit meat is largely influenced by various factors including diet, genotype, sex, breeding and/or physical activity and anatomical location (Gasperlin et al, 2006;Peiretti, 2012;Yonkova et al, 2017). Accordingly, our findings are different in terms of SFAs and UFAs total content than those obtained by Daszkiewicz and Gugołek (2020) on Longissimus thoracis and lumborum muscle; in which they recorded SFAs ranged from 45.85% to 49.39%, and UFAs ranged from 54.15% to 50.61% in Californian and Flemish Giant Gray Rabbits.…”

Section: Fatty Acids Compositionmentioning

confidence: 99%

Morphometric traits, carcass characteristics and biochemical composition of meat between local and synthetic Algerian rabbit genotypes

Sanah,

Boudjellal,

Becila

2023

J. Indonesian Trop. Anim. Agric.

View full text Add to dashboard Cite

The aim of this research was to study the genetic and sex effects on morphometric traits, carcass characteristics and biochemical composition of rabbit meat of two Algerian breeds, local population and synthetic line (ITELV2006). For this purpose, 60 animals (30 per group) from 90 d of age were used. The body weight and the morphometric traits recorded were determined using a digital weighing scale and flexible tape. At slaughter, carcass traits, and biochemical meat quality characteristics such us protein, fat, ash, moisture content and fatty acids composition were measured. The results obtained revealed that the synthetic line has higher values of morphometric measurements than the local breed. The sex factor and the interaction genotype X sex had a significant effect only on chest circumference (P < 0.05). It is also observed, that the majority of carcass characteristics were more affected by genetic than by genetics. Which body weight at slaughter of males and females derived from synthetic lines were 41% and 22% higher than local rabbits respectively. Furthermore, the new line displayed a good meat yield (60%) with a higher mean value (+ 5%) of dressing out % rather than the local one. Regarding, the proximate biochemical composition of meat, the synthetic line has shown also the highest content of protein and fat (P < 0.05). Concerning with fatty acids profile; the local breed exhibited the highest content of n3 and n6 polyunsaturated fatty acids (n3 and n6 PUFAs), consequently, the lower value of n-6: n-3 ratio (9.82) and the highest value of polyunsaturated fatty acids to saturated fatty acids (PUFAs/SFAs: 0.73). Finally, it should be emphasized that the relevant differences recorded in this experiment are assumed to be primarily genetic, thus, sex might be regarded as a minor factor. The synthetic showed better characteristics due to its genetic potential. Therefore, it is recommended to be used for Algerian meat production.

show abstract