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

Abstract

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.

Application of Autochthonous Biofilm-Forming Enterococcus hirae Kr8 Strain in Relation with Enterocin M in Broiler Rabbits and Their Effect on the Rabbit Meat Quality: Risk or Protection?

“…ARA can also be converted to the longer PUFA—DPA; this conversion ability was not demonstrated in this study in terms of the higher ARA content and lower DPA content recorded in the experimental groups. The n -6/ n -3 ratio corresponds to the values reported by Dalle Zotte et al [ 40 ], but it was found at a lower level (14.626–16.102), compared to the previous experiment with the inclusion of Ent M and sage in the diet, reaching values 22.26–24.33 for LTL [ 18 ]. However, we have only preliminary data regarding the effect of enterocins on the FA composition of rabbit meat, but these results suggest that Ent M can improve the biological value of rabbit meat.…”

Transcriptome analysis of divergent residual feed intake phenotypes in the M. longissimus thoracis et lumborum of Wannan Yellow rabbits

“…Rabbit meat quality is dictated by muscle fiber type and characteristics that arise during skeletal muscle development ( Du et al, 2022 ). The M. longissimus thoracis et lumborum is the largest erector spinae muscle and is commonly used for meat quality assessments in rabbits and other animals ( Zotte et al, 2022 ), thus providing an ideal model to study feed efficiency.…”